Question 1

The famous quote &#34;Tell me what you eat and I'll tell you who you are&#34; is credited to:&#10;A)Savarin&#10;B)Bocuse&#10;C)Escoffier&#10;D)Perignon

Accepted Answer

The quote is attributed to Jean Anthelme Brillat-Savarin, a French lawyer and gastronome who wrote the book "Physiologie du goût" (The Physiology of Taste) in 1825, which explores the relationship between food and human behavior. While other famous chefs such as Paul Bocuse and Auguste Escoffier also made significant contributions to the culinary world, the quote is commonly associated with Savarin. Dom Perignon, on the other hand, was a French Benedictine monk who is often credited with inventing Champagne in the late 17th century, but he did not make any notable quotes related to food or eating habits.

Question 2

This ewe's milk cheese from the south of France and can only be ripened in the natural stone caves of the Mont Combalou&#10;A)Brie&#10;B)Roquefort&#10;C)Emmenthal&#10;D)Camembert

Accepted Answer

Roquefort is a ewe's milk cheese from the south of France and is ripened in the natural stone caves of the Mont Combalou. Brie and Camembert are made from cow's milk and typically ripened in different conditions. Emmenthal is a Swiss cheese made from cow's milk.

Question 3

The milk from the cows in this region is unusually creamy,with a high fat content that makes exceptional cheese and butter:&#10;A)Lyon&#10;B)Normandy&#10;C)Brittany&#10;D)Marseilles

Accepted Answer

Normandy is famous for its high-quality dairy products, particularly cheese and butter, due to the creamy milk from the cows in the area.

Question 4

This small agricultural district is famous for its truffles and fois gras:&#10;A)Provence&#10;B)Corsica&#10;C)Bordeaux&#10;D)Perigord

Accepted Answer

The Perigord region in southwestern France is known for its truffles and fois gras, making it a popular destination for foodies. Provence is known for its lavender fields and wine production, Corsica is known for its unique culture and scenery, and Bordeaux is known for its wine production.

Question 5

This Mediterranean fish stew originated in Marseilles:&#10;A)Cassoulet&#10;B)Bouillabaisse&#10;C)Garbure&#10;D)Daube

Accepted Answer

Bouillabaisse is a fish stew that originated in Marseilles, France. It is traditionally made with fish such as scorpionfish, onion, tomatoes, garlic, olive oil, and herbs such as bay leaf, fennel and saffron.

Question 6

All of these herbs are found in traditional fines herbes except:&#10;A)Chervil&#10;B)Tarragon&#10;C)Chives&#10;D)Parsley

Accepted Answer

Fines herbes is a blend of delicate herbs commonly used in French cuisine, consisting of chervil, tarragon, chives, and parsley. Therefore, parsley is not found in traditional fines herbes.

Question 7

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:&#10;A)Beurre manie&#10;B)Beurre noir&#10;C)Beurre noisette&#10;D)Beurre blanc

Accepted Answer

Beurre manie is a mixture of equal parts of flour and butter, cooked together into a paste and then added in small pieces to thicken a liquid at the end of cooking. The ratio in this particular case is twice as much butter as flour, which makes it a beurre manie. Beurre noir is a browned butter sauce, beurre noisette is a nutty brown butter, and beurre blanc is a white butter sauce. None of these correspond with the given description.

Question 8

Bouchons are:&#10;A)Light dumplings made of meat,fish or cheese&#10;B)A breed of goose&#10;C)Classic bistros in Lyon&#10;D)A variety of mushroom

Accepted Answer

Bouchons are classic bistros in Lyon, France, known for serving traditional Lyonnais cuisine such as sausage, tripe, and duck pâté.

Question 9

This wine is fermented,blended,and then fermented a second time:&#10;A)Burgundy&#10;B)Bordeaux&#10;C)Eaux-de-vie&#10;D)Champagne

Accepted Answer

Champagne is made using the méthode champenoise, which involves fermentation, blending, and a second fermentation in the bottle to create carbonation. Burgundy and Bordeaux wines are fermented and blended but do not undergo a second fermentation. Eaux-de-vie is a type of brandy that is distilled rather than fermented.

Question 10

This city has a reputation as a leading gastronomic center of the world,with access to the very best food supplies:&#10;A)Paris&#10;B)Burgundy&#10;C)Champagne&#10;D)Lyon

Accepted Answer

Lyon is known as the gastronomic capital of France and is renowned for its access to high-quality food supplies, including local produce and wine. It is home to many famous chefs and restaurants and is known for its traditional regional cuisine, such as coq au vin and quenelles.

Deck 14: South American Cuisines