The Answers

Here they are. I think this week was an easy one. All of you did very well.

1. Omelet Rossini is with sauteed goose liver and truffles.

2. The Mousseline sauce is with added whip cream at the end to your Hollandaise.

3. The Maltaise sauce is with your orange juice and blanched zest of orange peel as a garnish added to your Hollandaise sauce.

4. Paner is of course to coat with bread crumbs.

5. I have 140F or 60C the minimum temperature at which food must be cooked and held at before service. 165F or 74C if it is reheated. I might hear back from you on this one.

Have a good week!

It is Thursday's Quiz

Another week has flown by and the only thing I can say about my night at work tonight is I didn't make much money but some older woman said I looked like Leonard Cohen. That was a first for me and my wife wholeheartedly disagrees with that. I wonder what Leonard looked like when he was 50?

Okay here is the quiz.

1. What is the strong aniseed -flavoured drink from the south of France that is similar to the famous Pernod in the north?

2. What is the french word for blackberry?

3. Now for meats such as a game it is best to hang it for a period to improve it's quality. What is the French word for this process. If hang is the word in English what is the word in French.

4. When we talk of climates with regards to wine there is big , small and smaller. Amongst the three what is the smallest? A mesoclimate , macroclimate , or a microclimate?

5. A piéce is an oak barrel holding 228 litres. What traditional wine growing area of the world would you find this barrel?

Now this quiz is over for this week but I am sure some were easier than others. Good luck!

The Quiz

It is Tuesday again and we are getting ready for the great quiz. I am at a company baseball tournament today but not playing but did offer my services for the home run derby. If it takes place while I am there during the afternoon I am going to bat. It has been a few years but I would like to belt one out of the park.

1. What are the two principal white wine grape varieties found in Bordeaux?

2. Noble rot is to France as Flétri is to what country?

3. When you see the word Fine to denote the quality of a brandy , does it mean it is a very good brandy or one of no great distinction?

4. When you see a dish on the menu with the word nori. What does it mean?

5. What is the purpose of a chinois in the kitchen?

A bit of variety in this one and it shouldn't be that difficult for most of you. Maybe number 2 is tricky but I had to throw that one in there for George.

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.

The Answers

Okay how did you do on yesterday's quiz?

1. This wasn't an easy one but the mammal that makes a good venison and found in the mountainous regions of the southern alps and Pyrenees of Southern France and northern Spain is called Chamois.

2. A la printaniere means spring vegetables usually prepared by tossing in butter.

3. The tobacco leaf on the nose usually is a good indicator the grape variety is a Cabernet Franc.

4. Green bell pepper is a good indicator that the grape variety is a Cabernet Sauvignon.

5. Mount Gay rum's home is that of Barbados.


There you go! Thanks for playing.

The Tuesday Quiz Makes a Return

Not sure how long I will continue doing the quiz. We will see what kind of response I get from this one. Had a great vacation and I hope you are all enjoying your summer , wet or dry.

1. What is the wild mammal's name that resembles a deer and considered one of the finest venisons? It is hunted in the southern region of France in the mountainous region where it lives located in the southern Alps , and also the Pyrenees where it is called izard for wild goat.

2. A la printaniere when referring to vegetables usually means they are what and how are they usually prepared?

3. When you are getting some tobacco leaf on the nose what grape variety does this usually signify?

4. When you are getting some green bell pepper on the nose usually this will signify this particular grape variety?

5. Mount Gay rum comes from what island in the Caribean?


That is the return of the quiz. Is your brain fried already?

Instead of just posting the answers later I will post them tomorrow and answer your replies as well all at once later tonight.

Have a good day!

Five Tantalizing Questions To Test Your Knowledge

Here it goes the Tuesday quiz. I will be out most of the day so do your best and will post the answers later on tonight.

1. What is the name of a chocolate-orange liqueur that comes from a town called Rehovot in Israel that was introduced in the 1960's?

2. The term "cordial" used to call liqueurs at the end of the meal comes from the word "cor" meaning of the heart so cordial is taken to mean a reviver or stimulant of that muscle. What original language does the word "cor" come from?

3. What is the forest's name in France that is famous for their distinctive oak used in aging great cognacs?

4. What is the english translation of courgette?

5. The method of cooking called " a la meuniere " is a used in preparing fish for the most part by breading a fish fillet then afterwards frying it into butter. A la meuniere means what in English?