Here is the Quiz

Last week I got a lot of interest in the espagnole sauce. This week I don't know what will happen but let's give it a whirl and test your knowledge again. I am going to stay clear of Larousse this week.

1. Omelet Rossini has what two ingredients mixed with the beaten eggs before the omelet is prepared? Also added is a small amount of Demi-glace poured over the bottom of the plate to complete the presentation.

2. A Mousseline sauce is a Hollandaise sauce to which what is added to it just before serving?

3. A Maltaise sauce is a Hollandaise sauce that has what added to it? It is a speciality for asparagus.

4. When you paner meat , fish , or potatoes , what are you doing? In other words what does the french word paner mean?

5. Okay for all you cooks and chefs out there here is a good one. At what temperature is most bacteria killed providing that the product has been held at this temperature for a sufficient length of time? Celsius or Farenheit is acceptable.

Okay these answers should be straightforward. Let's see how you do.

The 5 Answers

Okay here it goes.

1. Du Barry in French cooking will always contain white cauliflower in the dish.

2. Debarrasser la table will mean clear the table. The accent on the first e is missing but not sure how to get the French keyboard to get that fixed.

3. Crecy in French cooking will have carrots included in the dish. Once again the e should have an accent.

4. Yes Beaujolais is part of the Burgundy region in France.

5. The Rowan Berry is the fruit that makes up the base for Alisier eau de vie.

Well there you have it. I hope you had some fun going over this. Till next time!

5 Questions To Test Your Knowledge

Here is the 5 questions for this week. Answers will be posted tomorrow. George you did well last week so let's see if you can continue raising the bar for the others.

1. In classical French Cooking when you see the name Du Barry what vegetable will always be part of the dish ?

2. When you are in France and working as a waiter and the Maitre'd ask you to debarrasser la table , what is he telling you to do?

3. A dish in French cooking that contains Crecy means the dish has what vegetable as the main ingredient?

4. Is the Beaujolais region where the Gamay grape dominates a part of Burgundy? Yes or no.

5. Alisier is an eau de vie from France. What is the fruit base used for this eau de vie?

Alright I concentrated on France for the most part today. If you get 2 right I think you did pretty good. A bonus point for the last question.