France General
France Gernal/Culinary
French Culinary Attributes
French Cuisine
Culinary Tools
100

What is the primary religion in France? (be specific) 

Catholic

100

During the Medival Era, Coastal Regions relied heavily on what type of cuisine? 

Seafood

100

Why was the French Revolution a prosperous time for cuisine? 

The guild system was abolished: Any chef could effectively make and sell whatever he/she wished and where to sell it.

100

What was one of the first pastry dishes to be refined from traditional medieval  practices?

Crepes

100

What is the name of a small knife with a short blade used especially for cutting fruit and vegetables.

Pairing Knife

200

What sea does France border? 

Mediterranean Sea 

200

During the Haute Cuisine, locally grown vegetables were planted & incorporated into menus. Give 3 examples of these vegetables from the slides. 

Cauliflower, asparagus, peas, cucumbers, and artichokes

200

What was Chef François Pierre Sieur de La Varenne main contribution during the Haute Cuisine? 

He wrote this cookbook that dominated French cuisine for more than 300 years

200

What is the Kitchen Brigade?

Hierarchy found in restaurants/hotels employing extensive staff. Delegates responsibilities to individuals specializing in tasks

200

A ______ is used to cook large quantities of liquid on the range, such as stocks, or soups.  

Stockpot 

300

During the Ancien Regime, what government regulation limited culinary expansion? 

Guilds

300

During the Ancien Regime what part of France was considered the central hub of all economic activity? 

Paris

300

Carême developed the Chef’s hat which is still used to this day and is universally recognized. What do the 100 pleats in the chef's hat resemble? 

The number of ways the chef wearing it can cook an egg. 

300

What type of the 5 mother sauces did we use to make our Croque Madame Sandwiches? 

Béchame

300

what is a stainless steel plane grates fine, lacy wisps from even the hardest cheeses. 

Microplane

400

What two continents were spices imported from during the Medieval Era?

Africa and Asia

400

During the Haute Cuisine, foreign spices were replaced with local spices. Give 3 examples (from the slides) 

Parsley, thyme, bay leaf, chervil, sage, and tarragon

400

King Henry II married Queen Catherine de’ Medici. How did this impact French Cuisine? (be specific)

This marriage introduced master Italian chefs to the French world.

400

Beignets come from French cuisine; what popular celebration here in the US makes Beignets? 

Mardi Gras

400

What has a flat, perforated surface for removing food from stocks and soups.  It is also used to skim impurities from the top of liquids.

Skimmer

500

What is CONFIT DE CANARD? 

Duck cooked in its own fat, usually served hot

500

Who developed the Kitchen Brigade?

Georges Auguste Escoffier

500

Who refined Carême’s abundant number of sauces to create the 5 mother sauces?

Georges Auguste Escoffier

500

Chocolate Mousse originates from which country? What is the french meaning for Mousse? 

Introduced by the Spanish and means Foam

500

What is the name of a handheld kitchen appliance that can blend, puree, and emulsify food and liquids

Immersion Blender

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