La Cuisine Française
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Worksheet
1.  Le coq au vin is a stew prepared with vegetables, wine and which meat?

A.  chicken           B.  lamb
2.   Une ficelle, un petit pain, une baguette and une flûte are all types of

A.  cake       B.  bread
3.  During a meal, which course is l'entrée?

A.  the starter     

B.  the main course
4.   What is la bouillabaisse?

A.  a type of ice-cream

B.  a fish soup
5.  La soupe à l'oignon is onion soup.  In France it is served with which ingredients on top?

A.  croûtons and melted Gruyère cheese

B.  breaded onion rings and cubes of bacon
6.  The French for 'the beans' is

A.  les haricots 

B.  les escargots
9.  Which of the following dishes is a vegetable stew from the South of France?

A.  la ratatouille 

B.  les rillettes 
10.  What is le saucisson sec?
 
A. a sauce of tomatoes and dry white wine   

B.   a type of salami sausage 
11.   If something is prepared au four it means that it is

A.  baked          B.  fried
12.   Which one of the following names is NOT a cheese?

Boursin       Brie 

Blédine       Camembert 

 
Roquefort
     
13.   What is the name of the traditional French cake eaten on 6 January?

A.  la galette des Rois 

B.  la couronne des Reines
    
14.   What is the name of a well-known dish consisting of mussels cooked in a sauce of white wine and shallots?

A.  les moules à la marinière 

B.  le moulin rouge
   
15.   Food that is served gratiné or au gratin means that it is

A.  coated in breadcrumbs       

B.  topped with bread and grated cheese then placed under a grill
   
16.   Which type of fish is included in la salade niçoise?

A.  anchovies or tuna 

B.  cod or salmon
   
17.   What is le navarin d'agneau?

A.  a lamb stew 

B.  a lamb chop
   
18.   In a restaurant, what is un pourboire?

A.  a tip        B.  a jug
  
19.   In a restaurant, the sentence - L'addition, s'il vous plaît! - means:

A.  The bill please! 

B.  The wine list, please!
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