Cuisine Characteristics
A Saucy Subject
What Do You Call It?
Anything but Food
Time to Eat
100
Antoine Careme and George August Escoffier
Who are the chefs who had a tremendous influence on Haute Cuisine?
100
A combination of fat and flour that is used as a thickening agent.
What is a roux?
100
An expensive, rare type of fungus that grows under oak trees.
What are truffles?
100
The lead industry in France.
What is manufacturing (automobiles, perfumes, appliances)?
100
These dishes designed to stimulate the appetite would be served first during the meal.
What are hors d' oeuvres?
200
Characterized by elaborate preparations, fancy garnishes, and rich sauces.
What is Haute Cuisine?
200
A sauce containing egg yolks, lemon juice and butter that usually accompanies green vegetables such as asparagus.
What is hollandaise sauce?
200
Snails, a french delicacy.
What is escargot?
200
The climate of Southern France is extremely productive for growing these.
What are grapes for French wines?
200
Surprisingly, the French serve salads at this point in the meal.
What is after the main dish, but before dessert.
300
The style of cooking practiced by most French Families.
What is Provincial Cuisine?
300
The ingredient used to thicken sauces in place of a roux to ensure lightness in nouvelle cuisine?
What is a vegetable puree?
300
A spread made from finely chopped game, for example pigeon.
What is pate'?
300
This signifies the beginning of lent and is celebrated with flower covered floats.
What is Mardi Gras?
300
Le petit dejeuner.
What is a light breakfast of coffee and breads with jam.
400
A newer cuisine that emphasizes lightness and natural taste in foods.
What is nouvelle cuisine?
400
Milk added to a roux.
What is a bechamel sauce?
400
A dish containing a combination of vegetables including eggplant, zucchini, green pepper, tomatoes, onions, and seasonings.
What is ratatouille?
400
Paques.
What is the French term for Easter?
400
Since business hours are later in France, the traditional evening meal is typically not served before this time.
What is 8 pm?
500
The two basic points that form the secret of good French Cooking.
What are fresh/ top quality ingredients and patience?
500
Chicken, fish, or beef stock added to a roux.
What is a veloute sauce?
500
Daily Double!!!!!!!!!!!!!!!!!!!!!!!!!!!! You can bet 1 to all of your points!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A popular French salad of green beans, potatoes, tomatoes, a vinaigrette, and sometimes tuna, eggs, and anchovies.
What is nicoise (NEE SWAZ) salad?
500
Observed on the 2nd Sunday in May, this holiday is named for a 17 year old heroine.
What is Joan of Arc Day?
500
The order in which the following items would be served during the main meal, le dejeuner: main course, hors d' oeuvres, dessert, soup, fruit and cheese, salad
What is: hors d' oeuvres, soup, main dish (with 2+vegetables), salad, fruit and cheese, dessert?
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