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French cuisine: Quiz


Question 1: Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the ________.
Early Middle AgesMiddle AgesLate Middle AgesHigh Middle Ages

Question 2: ________ is used in many dishes found in Haute Provence.
HerbalismSyriaLavenderLavender oil

Question 3: The ________ and Côte d'Azur region is rich in quality citrus, vegetables and fruits and herbs – the region is one of the largest suppliers of all these ingredients in France.

Question 4: The ________ owned by César Ritz was an early hotel Escoffier worked at, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921.
Savoy HotelClaridge'sRitz HotelDorchester Hotel

Question 5: Other important herbs in the cuisine include thyme, sage, rosemary, ________, savory, fennel, marjoram, tarragon, oregano, and bay leaf.
Lemon balmBasilMenthaOcimum tenuiflorum

Question 6: ________ can be found in the more mountainous regions of the Midi.
Wild boarDeerCattleElk

Question 7: Yellow came from ________ or egg yolk, while red came from sunflower, and purple came from Crozophora tinctoria or Heliotropium europaeum.

Question 8: The Dauphin became King ________ in 1364, with Taillevent as his chief cook.
Philip II of FranceJohn II of FranceCharles V of FranceHenry VI of England

Question 9: Catalan influence can be seen in the cuisine here with dishes like brandade made from a purée of dried ________ wrapped in mangold leaves.
Wild fisheriesSillaginidaeAtlantic codCod

Question 10: In French ________, banquets were common among the aristocracy.
French cuisineItalian cuisineBreakfastMedieval cuisine


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