Foie Gras Grades, Usage, Controversy, and Cooking
Discover the World of Foie Gras
Test your knowledge about foie gras, from its grades and usage to the controversies surrounding it! This quiz will challenge your understanding of this delicacy and its culinary applications.
Through a variety of engaging questions, you will learn about:
- The grading system of foie gras
- Cooking techniques
- Preparing foie gras for the best results
What is foie gras?
The fattened kidneys of a goose
The fattened liver of a goose or a moulard duck
The fattened breasts of a goose
In the wild when are the livers of a goose and the duck the fattiest?
Right after migration
Before migration
During mating season
In the summer
What is Grade A foie gras and cooking/presentation methods?
The stage of the liver when its at peak of fat content
Roasting
Firmest and largest fattened liver
Enjoyed whole
In a terrine
Anytime appearance is essential
Braising
Boiling
What is Grade B foie gras and cooking/presentation methods?
Smaller
More bruised
More veined
Tastes more like iron
Boiling
Eaten raw
Saute
Mousses
Grilling
Less fat than grade a
More fat than grade a
What is Grade C foie gras and cooking/presentation methods?
Produced the most
Produced the least
Sauces
Less structure than grade b
More structure than grade b
Flavoring
Poaching
If you are searing or roasting what is the desired internal temperature?
130-145
105-115
145-165
90-110
Foie Gras should be brought to room temperature before handling (T/F)
True
False
Fresh foie gras direct from the farmer should be soaked in milk or water (T/F)
True
False
Even when foie gras has been vacuum packed it still needs to be soaked
True
False
The veins, excess fat and connective tissue don't need to be removed because they provide structure when cooking
True
False
What happens to a chilled foie gras when removing the veins?
It becomes tough
It falls apart
The taste will change
When searing or cooking whole how thick should you score the liver?
1/4 inch
3/4 inch
1/16th inch
How much do whole livers typically weigh?
4 oz
1-2 pounds
12 oz
What is the name of the force-feeding process used right before slaughter?
Cavas
Gavage
Goillie
Coixe
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