French Cuisine || A+ Graded Already.
La cuisine bourgeoise correct answers "Widely French known"
Classic French dishes that are no longer regional
Haute cuisine correct answers 3-star cooking
Highly complex and refined
La cuisine du terroir correct answers Regional foods
Strong focus on local produce
La cuisine nouvelle correct answers Reaction to traditional cuisine of France with shorter
cooking time, lighter sauces, and smaller portions
UNESCO correct answers This organization named French cuisine intangible cultural heritage
Service en confusion correct answers All food is served at the same time
Butter and cream correct answers North and west regions focus on the use of these two
ingredients...
Olive oil and herbs correct answers Southeast region (along Mediterranean) focuses on the use of
these two ingredients...
Germany correct answers Eastern region is largely influenced by this bordering country...
Catherine de Medici correct answers Came to France in 1540s
Italian influence
Introduced fine tableware/glassware along with the use of color
Modern French cooking correct answers Idea of slow dining experience served in courses-
introduced by King Louis 14th
Silverware is common
2-3 times correct answers French visit local markets ________ per week.
Spain
Vietnam
Italy correct answers The three types of market stalls available
Big supermarkets correct answers Fairs that occur once a week/month where French buy
products in bulk and food that is not seasonal
Diverse correct answers French food preparation is very _______.
Pre-measure correct answers French cooks ________ their ingredients.
, A deliberate and pleasurable experience correct answers What do the French believe that dining
should be?
Focus on only the best and freshest food consumed in careful moderation correct answers What
is the French attitude towards eating?
Walking correct answers What is important for the French to do after eating?
6 correct answers How many courses is a typical French dinner?
Breakfast correct answers What is the smallest meal of the day?
Lunch correct answers What is the largest meal of the day?
Espresso correct answers Coffee in France is unlike American coffee because it is...
Garçon correct answers What do you never call a waiter?
French eat off the back of utensils with tines down correct answers How do French eat off of
utensils differently?
Marie-Antoine Carême correct answers (1784-183)
1st celebrity chef
Decorative and elaborate display
Fresh ingredients
*Cooked Napoleon's wedding cake*
Prosper Montagné correct answers (1865-1948)
Organized kitchens for Allies in WWI
simplified decorations and menus
*Creator of Larousse Gastronomique*
Auguste Escoffier correct answers (1846-1935)
Established being a chef as respected profession
Added modern recipes to simplified French cuisine
Michel Guérard correct answers (1933-present)
Cooking style: "Cuisine Minceur" = low-calorie but flavorful cooking
3-Michelin stars
Julia Child correct answers (1912-2004)
Revolutionized American cuisine by making French cooking accessible
Cooking school: L'Ècole des Trois Gourmandes
Jean-Christophe Novelli correct answers Runs Novelli Academy
La cuisine bourgeoise correct answers "Widely French known"
Classic French dishes that are no longer regional
Haute cuisine correct answers 3-star cooking
Highly complex and refined
La cuisine du terroir correct answers Regional foods
Strong focus on local produce
La cuisine nouvelle correct answers Reaction to traditional cuisine of France with shorter
cooking time, lighter sauces, and smaller portions
UNESCO correct answers This organization named French cuisine intangible cultural heritage
Service en confusion correct answers All food is served at the same time
Butter and cream correct answers North and west regions focus on the use of these two
ingredients...
Olive oil and herbs correct answers Southeast region (along Mediterranean) focuses on the use of
these two ingredients...
Germany correct answers Eastern region is largely influenced by this bordering country...
Catherine de Medici correct answers Came to France in 1540s
Italian influence
Introduced fine tableware/glassware along with the use of color
Modern French cooking correct answers Idea of slow dining experience served in courses-
introduced by King Louis 14th
Silverware is common
2-3 times correct answers French visit local markets ________ per week.
Spain
Vietnam
Italy correct answers The three types of market stalls available
Big supermarkets correct answers Fairs that occur once a week/month where French buy
products in bulk and food that is not seasonal
Diverse correct answers French food preparation is very _______.
Pre-measure correct answers French cooks ________ their ingredients.
, A deliberate and pleasurable experience correct answers What do the French believe that dining
should be?
Focus on only the best and freshest food consumed in careful moderation correct answers What
is the French attitude towards eating?
Walking correct answers What is important for the French to do after eating?
6 correct answers How many courses is a typical French dinner?
Breakfast correct answers What is the smallest meal of the day?
Lunch correct answers What is the largest meal of the day?
Espresso correct answers Coffee in France is unlike American coffee because it is...
Garçon correct answers What do you never call a waiter?
French eat off the back of utensils with tines down correct answers How do French eat off of
utensils differently?
Marie-Antoine Carême correct answers (1784-183)
1st celebrity chef
Decorative and elaborate display
Fresh ingredients
*Cooked Napoleon's wedding cake*
Prosper Montagné correct answers (1865-1948)
Organized kitchens for Allies in WWI
simplified decorations and menus
*Creator of Larousse Gastronomique*
Auguste Escoffier correct answers (1846-1935)
Established being a chef as respected profession
Added modern recipes to simplified French cuisine
Michel Guérard correct answers (1933-present)
Cooking style: "Cuisine Minceur" = low-calorie but flavorful cooking
3-Michelin stars
Julia Child correct answers (1912-2004)
Revolutionized American cuisine by making French cooking accessible
Cooking school: L'Ècole des Trois Gourmandes
Jean-Christophe Novelli correct answers Runs Novelli Academy
