30 Questions
What is the main characteristic of Haute Cuisine?
Large elaborate meals with numerous courses
Which group invaded the South of France around 720 A.D.?
Arabs
'Restaurer' is a French word that means to:
Restore or fortify
During the French way with food, what was used to mask the flavor of the dishes?
Heavy sauces
What did Catherine de Medici bring from her Italian heritage to France?
Fine pastries and sauces
Who established the first known modern restaurant, in Paris in 1765?
'Monsieur Boulanger,' a Parisian tavern keeper
Who is known as the Father of 20th Century Cookery?
Georges Auguste Escoffier
Which chef owned La Pyramide in Vienna?
Fernand Point
Which chef is associated with emphasizing the importance of procedure and order in cooking?
Marie Antoine Carême
Who is referred to as the 1st celebrity chef?
Marie Antoine Carême
Which chef is credited with simplifying and lightening classical cuisine in France?
Fernand Point
Who had apprentices such as Paul Bocuse and Alain Chapel?
Fernand Point
What dish is a cross between a noodle and a dumpling in German cuisine?
Noodles, dumplings, and spaetzle
Which French dish involves braising chicken thighs or drumsticks in wine?
Coq au vin
What is highly prized as goose liver in French cuisine?
Foie Gras
Which French town is known for producing Roquefort cheese made from sheep's milk?
Roquefort
What is the method of cooking goose or duck in its own fat known as?
Confit
What is the traditional French breakfast known as?
Le petit déjeuner
What was the main reason for heavily spicing food in the Middle Ages?
To mask the taste of rancidity due to food deterioration
What influence do topography, climate, and neighboring countries have on regional French cuisine?
They determine the availability of ingredients in each region
Which French region is known for its significant use of cream and butter in dishes?
Northwest Normandy
In which region is the traditional French dish 'Soupe a l'oignon gratinee' commonly associated?
Ile de France (Paris)
What inspired the creation of 'Pommes Anna', a classic French dish?
The lovely women at court during Napoleon III's era
Which French region is known for its heavy influence from Wales and a preference for shellfish and butter sauces?
Brittany
What was the main emphasis of nouvelle cuisine in the 1960s-1970s?
Natural flavors, light sauces, and shorter cooking times
Who is known as the Father of All Chefs?
Paul Bocuse
Where is Europe's highest peak, Mont Blanc, located?
French Alps near Italian and Swiss Border
Which river in France forms the border with Germany?
Rhine
What type of climate do coastal regions near the Mediterranean Sea enjoy?
Temperate with mild summers and cool winters
Which chef is responsible for spreading French Cuisine in the US?
Paul Bocuse
Explore the culinary movement of Nouvelle Cuisine from the 1960s-1970s, which emphasized simpler and natural flavors, light sauces, and artful plating presentations by chefs in the kitchen. Discover how this movement influenced modern cooking practices.
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