Deck 3: France

Question 1

Cassoulet is a braised dish containing a variety of meats and beans that was inspired by which of the following influences?

A) Roman invasion in 125 BC
B) Moorish invasion in 720 AD
C) Catherine de' Medici marrying the prince of France in 1533 AD
D) Germanic invasion near 500 AD

Answer 1

Moorish invasion in 720 AD

Question 2

Which event in 1798 forced many French chefs to leave their aristocratic employers and find jobs in the newly created restaurant industry?

A) The battle at Waterloo
B) A bankrupt society
C) Fall of Napoleon
D) French revolution

Answer 2

French revolution

Question 3

Which famous French chef is given credit for the 1900 culinary movement represented by lighter, more naturally prepared dishes known as nouvelle cuisines?

A) Antoine Carême
B) Ferdinand Point
C) Guillaume Tirel
D) Auguste Escoffier

Answer 3

Ferdinand Point

Question 4

Which two countries are separated from France by the Alps?

A) Luxembourg and Belgium
B) Germany and Belgium
C) Switzerland and Italy
D) Spain and Portugal

Question 5

Normandy is bordered by the English Channel. This provides a good source of which of the following proteins?

A) Dried beans and legumes
B) Tofu and nori
C) Lamb and mutton
D) Fish and shellfish

Question 6

Thanks to a large dairy industry, what type of fats are preferred in the Normandy region of France?

A) Olive oil
B) Salt pork
C) Lard
D) Butter

Question 7

What fruit is used to produce the famous brandy from Normandy known as calvados?

A) Cherries
B) Apples
C) Grapes
D) Pears

Question 8

What type of shellfish grows exceptionally well off the waters of Brittany in northwestern France?

A) Crabs
B) Crayfish
C) Oysters
D) Lobsters

Question 9

The French dish called choucroute, which contains sauerkraut, sausages, meats and boiled potatoes, was influenced by which group of people?

A) Roman
B) Spanish
C) German
D) Moorish

Question 10

What is the name of the Swiss Style French cheese from the lands surrounding the Jura Mountains?

A) Reblochon
B) Brie
C) Gruyère
D) Munster

Question 11

From which French region do the two famous braised dishes, boeuf bourguignon and coq au vin, originate?

A) Normandy
B) Ile de France
C) Brittany
D) Burgundy

Question 12

What type of protein is slow cooked in butter and garlic producing the famous French dish known as escargot?

A) Snails
B) Rabbit
C) Octopus
D) Pigeon

Question 13

What type of fat is preferred by cooks and chefs in the Provence region, along the Mediterranean Sea?

A) Olive oil
B) Butter
C) Lard
D) Rendered chicken fat

Question 14

In what way did Catherine de' Medici contribute to the cuisine of France?

A) Her thirst for good wines opened thousands of vineyards across the country.
B) She brought her Italian chefs with her when she married the prince of France.
C) She invented haute cuisine.
D) She promoted one pot cooking in the castle.

Question 15

Although Marie-Antoine Carême has been called the father of classical French cooking, what were his two earlier professions?

A) Politician and lawyer
B) Brick layer and plumber
C) Tailor and shoe maker
D) Architect and pastry chef

Question 16

The dessert, "Charlotte Russe" was invented by Marie-Antoine Carême by surrounding a mold of Bavarian cream with ladyfingers.

Question 17

George Auguste Escoffier was a great French chef who modernized classical French cuisine and improved the organization of the professional kitchen.

Question 18

Escoffier preferred the older traditions of serving all foods at one time; that way each guest could share among the many plates.

Question 19

In southern France, bouillabaisse is made from lamb, chicken and sausage in the same pot, thanks to Moorish influences.

Question 20

With an abundance of dairy types, growing seasons and climate, France produces over 500 varieties of cheese, including the world famous Gruyère and Roquefort cheeses.