Julia Child
What is the title of Julia Child's most famous cookbook, co-authored in Paris?
Mastering the Art of French Cooking
S'il vous plaît, ______ les légumes! (Please cut the vegetables!)
coupez
This traditional French pastry is flaky, buttery, and served for breakfast. What is it?
Croissant
banana
banane
carotte
carrot
What was the name of Julia Child's groundbreaking television show that introduced French cuisine to American audiences?
The French Chef
Ne _____ pas le gâteau! Attendons qu'il refroidisse. (Let's not cut the cake! Let's wait for it to cool.)
coupons
Hailing from Burgundy, this mustard is known for its smooth texture and strong flavor. What is it?
Dijon Mustard
plate
assiette
cheminée
chimney
Julia Child attended which college in Massachusetts?
Smith College
_____ la table pendant que je prépare le dîner. (Set the table while I prepare dinner.)
Mets / Mettez
This Provençal dish features a variety of fresh summer vegetables, such as zucchini and eggplant, and is cooked in olive oil and herbs. What is it?
Ratatouille
fall, autumn
automne
chambre
bedroom
Nicknamed "the most famous kitchen in America," Julia Child's kitchen is now on display at which museum?
Smithsonian National Museum of American History
Bon appétit! Maintenant, _____ la vaisselle! (Enjoy your meal! Now, do the dishes!)
Fais / Faites
Often served before a meal, these small savory pastries come in a variety of fillings. What are they?
Hors d'œuvres
coffee
café
concombre
cucumber
Besides being a chef, Julia Child also served in what wartime organization during WWII?
The Office of Strategic Services (OSS)
_____ le feu! (Turn on the stove!)
Allume / Allumez
This traditional dish involves braising meat for a long time in sealed pot with red wine and vegetables. What is it?
Bœuf Bourguignon
low
bas / basse
citron
lemon