Fun with Regional French cuisine

[cape chef]

As of late I have been re-writing my schools regional French cuisine sylabus and lesson plans. So, I am re-writing some quizzes and exams. Thought it may be fun to share some examples of quizzez/exams and then have you answer them for fun. Game?

Ok, here's a loose rendition of an exam covering three regions.

French Regional Exam – 1
Chef Stabinsky

Name: __________________________________
Date: __________________________________

1. Alsace and Lorraine share a border with that other European nation?



2. Choucroute is typically seasoned with what spice?

a) Mustard
b) Caraway seeds
c) Juniper berries
d) Fennel

3. True or False – Classically, a quiche Lorraine includes cooked spinach as an ingredient.


4. What is the name of the Alsatian cake used for special occasions such as Christmas, christenings and weddings?


5. What will happen if a quiche is cooked at to high a temperature?



6. What is the coastal French region known for it’s cream, butter and dairy products, as well as it’s orchards products, especially apple.

a) Brittany
b) Normandy
c) Provence
d) Anjou


7. What is a “classic mirepoix”?



8. Sauces from burgundy which have a base of red wine, are flavored with a classic mirepoix and herbs, then bound with a “buerre manie” are called

a) Buerre blanc
b) Bordelais
c) Muerette
d) Moutarde

9. What is a “coq”?

a) A French cook”s hat
b) A Cornish hen
c) A style of grape
d) A mature chicken

10. Veal stock which has been reduced to a syrupy glace is known as what?


11. True or False – Burgundy is a unique region of France that produces only red wines.

12.. What will happen to mustard in a sauce if it’s allowed to boil?


13. Vocabulary words – translate to English

a. Lapin ______________________________
b. Oeuf ______________________________
c. Champignon ______________________________
d. Jambon ______________________________
e. Oignon ______________________________
f. Buerre ______________________________
g. Ail ______________________________
h. Poulet ______________________________


Extra credit ---- What is “Fluer de sel” and how is it obtained?

[chrose]

1) Germany
2)C
3)False
4) Kuglehoff
5) The top will brown and burn too quickly and the center will be uncooked
6) B Normandy
7) 25% Celery, 25% Carrots, 50% onions
8) Bordelaise
9) Older Chicken
10) Demi Glace
11) False
12) It may break the sauce
13) Rabbit, egg, mushroom, ham, onion, butter, garlic, chicken

How'd I do Chef? Do I pass?

[cape chef]

Originally Posted by chrose

1) Germany
2)C
3)False
4) Kuglehoff
5) The top will brown and burn too quickly and the center will be uncooked
6) B Normandy
7) 25% Celery, 25% Carrots, 50% onions
8) Bordelaise
9) Older Chicken
10) Demi Glace
11) False
12) It may break the sauce
13) Rabbit, egg, mushroom, ham, onion, butter, garlic, chicken

How'd I do Chef? Do I pass?

Not bad Chrose,

8 and 10 are wrong. In regards to # 7,yes, but I teach them about a "mantignon"

[chrose]

8. Sauces from burgundy which have a base of red wine, are flavored with a classic mirepoix and herbs, then bound with a “buerre manie” are called

a) Buerre blanc
b) Bordelais
c) Muerette
d) Moutarde

Ahh...getting deep. You are referring to a Matelote which in this case is a specific reference to a particular dish as opposed to a cooking method, no?

#10, yes I know, Glace De Viande. It was late when I took the test

In regards to # 7,yes, but I teach them about a "mantignon"

Acceptable. But wouldn't you consider the Matignon to be more of a sauce specific application as opposed to an overall usage for the Mirepoix which is perhaps better suited for more pedestrian uses such as roasts, (fonds) and soups perhaps?

A tough test for a student to be sure. Nice job.

[Greg]

Good test. I missed 4 and 8.

#10 should be glace de veau, no?

[shroomgirl]

I missed #4....thought it was the 4 spice cake. But I did know the extra credit.

[cape chef]

10. is Glace de viande

4. is Kugelhoph

8. is Muerette (Bordelaise sauce is from Bordeaux)

Chrose, Matignon is a Mire poix with the addition of a smoked pork product,But also, as you describe as a bed for roasts etc.

Do you guys want another one?

[chrose]

Originally Posted by cape chef

Do you guys want another one?

Absolutely!

[panini]

no, I think that one piddly question from the sweet side was a little overwhelming

[cape chef]

Originally Posted by panini

no, I think that one piddly question from the sweet side was a little overwhelming

Panini, Do you want one of my pastry quizzez?

[cape chef]

Originally Posted by chrose

Absolutely!

Here ya go

French Regional Exam – 2
Chef Stabinsky

Name: ___________________________________
Date: ____________________________________


1. Provence is located in the south of France along what body of water?

a) Atlantic Ocean
b) Baltic Sea
c) Mediterranean Sea
d) English Channel

2. the blend of herbs commonly used in Provence that can include Oregano, Thyme, Basil, Parsley and Marjoram is called ___________de__________________

3. __________________________________is a Nicoise specialty popular throughout Provence which is similar to a pizza and is usually topped with onions, anchovies and Nicoise olives.

4. True or False – The cuisine of Provence is different from the rest of France as it is primarily based on olive oil, tomatoes, fresh herbs and garlic.

5. The Provencal paste made of anchovies, olives, capers, garlic and olive oil is called :

a) Estouffade
b) Ratatouille
c) Pistou
d) Tapenade

6. The cuisine of Pays-Basque is heavily influenced by what other countries cuisine?

7. The Basque mixture of mainly peppers, onions, garlic and tomatoes, usually served with eggs or poultry is called:

a) Ttoro
b) Broye or Millar
c) Piperade
d) Pousse rapiere

8. What famous ham comes from the Pays-Basque region?

a) Pancetta
b) Bayonne
c) Prosciutto
d) Cure 51

9. A “______________________” is made by boiling sugar and vinegar and sometimes wine to a syrup like consistency to add a sweet, acidic flavors to sauces.

10. What is the exclusive French method of salt curing meats and poultry, cooking them slowly in there own fat, and preserving them in the same fat called?

11. What is Foie Gras?


12. What specialty from Gascony varies from town to town, and cook to cook, but usually contains duck or goose, sausages and white beans?

a) Confit
b) Cassoulet
c) Tete de Porc
d) Aiguillettes




. Vocabulary words--------translate to English

13. Cote __________________________
14. Gigot __________________________
15. Ris de veau ___________________________
16. Persil ___________________________
17. Estragon ___________________________
18. Poivre ___________________________
19. Laurier ___________________________
20. Fenouil ___________________________
21. Saucisse ___________________________
22. Sel ___________________________
23. Au Four ___________________________
24. Roti ____________________________
25. Bouilli ____________________________


Extra credit: What is a Poivre Vert?

[shroomgirl]

got me on #9 and Laurier

one of my best friends has a couple of restaurants called Cafe Provencal....
his menus are pretty authentic.

[cape chef]

Originally Posted by shroomgirl

got me on #9 and Laurier

one of my best friends has a couple of restaurants called Cafe Provencal....
his menus are pretty authentic.

Hiya shroom,

9) Gastrique

Laurier = bay leaf/Laural leaf

[shroomgirl]

ahhhh soooo that's what gastrique is, hmmmmm and so what is verjus?
Funny we used to make basalmic syrup and never thought to call it anything else.

Good quizzes. ..the pastry shtuff I got the bread stuff was more challenging.

Say do you have a good recipe for Tete de Porc? I like the one with chunks of meat in a gelatin/vinegar/parsley aspic mold. Sliced and served with cornichons, baguette and red onion slices. Apparently pig heads are thrown out.

[cape chef]

Originally Posted by shroomgirl

ahhhh soooo that's what gastrique is, hmmmmm and so what is verjus?
Funny we used to make basalmic syrup and never thought to call it anything else.

Good quizzes. ..the pastry shtuff I got the bread stuff was more challenging.

Say do you have a good recipe for Tete de Porc? I like the one with chunks of meat in a gelatin/vinegar/parsley aspic mold. Sliced and served with cornichons, baguette and red onion slices. Apparently pig heads are thrown out.

Shroom, I'll look for a tete de porc recipe for you. As far as verjus, it's an unfermented juice made from unripe wine grapes. Very nice acidity and fruit. Love to use it in marinades, deglazing and to balance vinegars acid. For your balsamic redux. That is not a gastrique, a balance of sweet and sour reduced to a syrup is a better classification. Think a la orange or Montermency sauces.