Complete Test Bank France Chapter 14 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER FOURTEEN QUIZ
1. This wine is fermented, blended, and then fermented a second time:
a. Burgundy
b. Bordeaux
c. Eaux-de-vie
d. Champagne
2. This city has a reputation as a leading gastronomic center of the world, with access to the very best food supplies:
a. Paris
b. Burgundy
c. Champagne
d. Lyon
3. The famous quote “Tell me what you eat and I’ll tell you who you are” is credited to:
a. Savarin
b. Bocuse
c. Escoffier
d. Perignon
4. Bouchons are:
a. Light dumplings made of meat, fish or cheese
b. A breed of goose
c. Classic bistros in Lyon
d. A variety of mushroom
5. The milk from the cows in this region is unusually creamy, with a high fat content that makes exceptional cheese and butter:
a. Lyon
b. Normandy
c. Brittany
d. Marseilles
6. This small agricultural district is famous for its truffles and fois gras:
a. Provence
b. Corsica
c. Bordeaux
d. Perigord
7. This Mediterranean fish stew originated in Marseilles:
a. Cassoulet
b. Bouillabaisse
c. Garbure
d. Daube
8. A liaison of twice as much butter as flour worked together into an uncooked paste, added in small pieces to thicken a liquid at the end of cooking is known as:
a. Beurre manie
b. Beurre noir
c. Beurre noisette
d. Beurre blanc
9. This ewe’s milk cheese from the south of France and can only be ripened in the natural stone caves of the Mont Combalou
a. Brie
b. Roquefort
c. Emmenthal
d. Camembert
10. All of these herbs are found in traditional fines herbes except:
a. Chervil
b. Tarragon
c. Chives
d. Parsley
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International Cuisine 1e Complete Test Bank
By The International Culinary