The quizz of L'atelier des Chefs
In order to test your culinary knowledge, L'atelier des Chefs offers you to take part in a mini culinary quizz about a theme: vegetables, spices, fish, dressing, utensils,... every 15 days. Be careful: we will not spare you!
What is at stake? A 2 hour cookery class at L'atelier des Chefs to win every 15 days!
To take part in it, you just have to answer the 4 questions and to send us your answers by email at quizz@atelierdeschefs.com.
For the first 3 questions, point out the number of the question and the letter corresponding to the answer.
For the subsidiary question, just give us a number.
In order to win, you'll have to get all the good answers and the number the closest to the real number of participants. Do not forget to write your complete personal details (last name, first name, address, phone number) in your participation email!
Let's carry on technical quizz with vegetables! If you get the right answers, you may be able to train for Cuisine Cup by winning a cookery class at L'atelier des Chefs...
1) What is specifically acting when you want to have an onion sweating?
- a) Steam.
- b) Salt.
- c) The regular movement of your spatula.
2) What does the verb "to level" mean?
- a) Couper à ras les feuilles des racines ou des fanes (de carottes par exemple).
- b) Tailler en fines lamelles.
- c) Eplucher un fruit ou un légume en une seule coupe.
3) Quelle est la particularité de la carotte de Créances?
- a) elle est violette.
- b)elle pousse dans le sable.
- c) elle mesure 40 cm.
4) How many people will answer this quizz?
Send your answers by email at quizz@atelierdeschefs.com!
See you on the 8th of September for the results!
As the first stage of Cuisine Cup is about the ingredient "Norwegian Salmon", let's start with a quizz about fishes. If you are the winner, you will have the chance to learn how to cook them with a professional Chef during 2 hours!Your turn...
1) Quel ustensile, dont ce n’est d’ailleurs pas l’usage principal, utilise-t-on pour dégager la chaire des articulations d’un homard ?
- a) Un pic à brochette.
- b) Un économe.
- c) Une pince à désarêter le poisson.
2) Que signifie châtrer?
- a) Eliminer le boyau central des écrevisses avant de les marquer en cuisson.
- b) Arracher la peau des anguilles, soles.
- c) Piquer les pinces de certains crustacés dans la nageoire caudale pour une meilleure présentation.
3) Le saumon est rose car il contient:
- a) De l'astaxanthine.
- b) De la roséole.
- c) Du béta-carotène.
4) How many people will answer this quizz?
Send your answers by email at quizz@atelierdeschefs.com!
See you on the 8th of September for the results!
