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Fun with Regional French cuisine

post #1 of 19
Thread Starter 
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?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 19
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?
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post #3 of 19
Thread Starter 
Not bad Chrose,

8 and 10 are wrong. In regards to # 7,yes, but I teach them about a "mantignon"
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 19
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 :blush: :rolleyes: :beer:

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.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 19
Good test. I missed 4 and 8.

#10 should be glace de veau, no?
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #6 of 19
I missed #4....thought it was the 4 spice cake. But I did know the extra credit.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 19
Thread Starter 
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?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #8 of 19
Absolutely!:D
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #9 of 19
no, I think that one piddly question from the sweet side was a little overwhelming:lol:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 19
Thread Starter 
Panini, Do you want one of my pastry quizzez?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #11 of 19
Thread Starter 
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?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #12 of 19
got me on #9 and Laurier

one of my best friends has a couple of restaurants called Cafe Provencal....
his menus are pretty authentic.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 19
Thread Starter 
Hiya shroom,

9) Gastrique

Laurier = bay leaf/Laural leaf :)
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 19
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.
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 19
Thread Starter 
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.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #16 of 19
Ahh Head Cheese! I was the lucky one 2 years running I got to pluck the head and make the "cheese". As I recall the only difference we did from what you wrote was that we had shallots and Tarragon in place of the parsley. Otherwise pretty much the same. It's a far cry from what you may find in the stores.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #17 of 19
I was almost dared into trying it by a french chef that ran Cafe Provencal.....all it took was one bite, anytime it was on the menu it was the ap of choice. No commercial product comes close.
Head cheese to me is more shmush and less aspic.
Umpteen years ago the restaurant I worked in made homemade coarse country pate with ham running down the middle of the log with ends of bacon around the outside. It too was pretty fine.
I've got access to good meats, any kind of fat or innerd or head.
cooking with all your senses.....
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cooking with all your senses.....
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post #18 of 19
I know it is exceptionally silly to be put off by a pigs head, because I understand there is plenty of good meat to be had. And they are cheap. It is just there is 'something' about them.

I do appreciate Robbie Burns enjoyed a sheeps head for breakfast, and while I am full of admiration, I lack his robust Scottish fortitude. And I am inclined to pass on a Tartars steak too. All that sweat and saddle would be Too Much altogether. I feel myself wilting as I speak.
post #19 of 19
In reply to the provence 'test':

1. Mediterranean Sea
2. herbes de provence
3. roustide
4. True
5. Tapenade
6. Spain
7. Piperade
8. Bayonne
9. Gastrique
10. Confit. The word also refers to the technique of making any sort of preserves (ex. confiture de fraise, onion confit, etc...)
11. The enlarged liver of a force-fed duck or goose.
12. Cassoulet

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

13. Cote - quote
Côte - coast, or when used in côte de boeuf or veau it means ribeye steak
Côté - side
14. Lamb or goat leg
15. Veal sweetbreads
16. Parsley
17. Tarragon
18. Pepper
19. Laurel leaf or bay leaf
20. Fennel
21. Sausage
22. Salt
23. 'by oven', or meaning to put something in the oven (mettre au four)
24. Roasted
25. Boiled

Green peppercorns, although by your usage you might be thinking of a 'poivron vert', which is a green bell pepper.
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