French Cuisine Flashcards

1
Q

is often looked upon as the trendsetter, the epitome of the best with the best ingredients paired with the best talent and the best palette to match or trump this great cuisine.

A

French Cuisine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

is blessed with an advantageous Geographical location when it comes to all things related to food products

A

france

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

is borded by the Atlantic Ocean to the west, the English channel to the north and the mediterranean sea to the souteast.

A

france

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

is one of the few cuisines that appear to have left more of an imprint on other cuisines than the other way around

A

French cuisine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The groundwork for what is known as French cuisine today was laid by the Romans during the height of the Roman Empire in the second century

A

The Roman Empire

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

who introduced vineyards and thus wines into France. As well as olives into southern France.

A

Romans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

_______ was a significant contributor to the development of French

Cuisine. In ________ he published one of the first books to greatly influence the formation the new French cuisine that had begun to emerge following the import of Italian Chefs

A

La Varenne (Francoise Pierre de la Varenne)

1652

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

had trained with some of the Italian chefs who had traved to France

A
  • La Varenne
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

On of the now-classical French recipes credited to La Varenne is the wonderful use of __________ in making ___________ .

A

mushrooms, duxelles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The father of nouvelle cuisine.

A

Fernand Point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Unique Components of French Cuisine

A

1.) The Audience
2.) The Chefs
3.) Refinement
4.) Organization
5.) The French Trinity
6.) The Restaurant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

an icon of French gastronomy. In a career spanning almost half a century, he was not only an ambassador for the cuisine of his home nation, but he represented and promoted his craft on a world stage.

A

Paul Bocuse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

he created the Bocuse d’Or, which is widely regarded as the most prestigious cooking competitions in the world.

A

Paul Bocuse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

________he was named Cook of the Century by _______ et ________ in _____, and Chef of the Century by the Culinary Institute of America in ______

A

Paul Bocuse
Gault and millau
1989
2011

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Paul Bocuse’s signature dishes are his ____________ and __________

A

black truffle soup, scaled mullet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

holds the most Michelin star with 33 across his restaurant

A

Joel Robuchon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Region in northwest France known for its seafood especially Belon Oyster and is the home of crepes

A

Bretagne(Brittany) Region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

In the northwest and east of Brittany, produces dairy products including camembert cheese, apples and cider.

A

Normady region

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

In the north, produces sparking wine named after its province

A

Champagne region

20
Q

In the west, produces fruits and vegetables

A

Touraine

21
Q
  • Has German influenced foods such as goose, sausages, sauerkraut, rhine wines and special dishes such as pate de foie gras
  • Also known for their quiche Lorraine
A

Alsace and Lorraine

22
Q
  • East France
  • Produces wines and snails(raised on grape vines_
  • Its principal city Dijon hosts the annual gastronomic fair and is the home of mustard made with white wine and herbs
A

Bourgogne (Burgundy)

23
Q
  • In central and southwest France
  • is the other great wine producing region, home of the bordelaise sauce( with 13 ingredients plus red Bordeaux wine. Made primarly from cabernet sauvignon grape)
  • Cognac (The brandy capital)
  • Perigueux, famous for truffles
A

Bordeaux

24
Q

beef

A

Boeuf

25
Q

Butter

A

Buerre

26
Q

General term for mushroom

A

Champignon

27
Q

Button mushroom

A

Champignon de Paris

28
Q

Cream

A

Crème

29
Q

Fattened liver of duck or goose

A

Foie Gras

30
Q

fruits of the sea

A

Fruit de mer

31
Q

Bacon

A

Lardons

32
Q

Mashed potatoes flavored with cheese and garlic from the south central mountain region.

A

Aligot

33
Q

nearly dry; a term used to describe the amount of reduction in a liquid just before the pan dries.

A

Au Sec

34
Q

General term used to describe a preserve. Most often used to describe duck, goose or pork cooked and preserved in their own fat.

A

Confit

35
Q

Clarified flavorful stocks garnished with various ingredients and cuts

A

Consomme

36
Q

clotted, soured cream

A

Crème fraiche

37
Q

thin delicate pancake, often used in sweet preparations by wrapping these around fillings or layering with other ingredients

A

Crepe

38
Q

Ground Mushrooms and shallots cooked in butter and finished with herbs

A

Duxelle

39
Q

Round, Thin cake or savory Pancake

A

Galette

40
Q

Browned crust formed on top of foods from intense heat from above or a very hot oven

A

Gratin

41
Q

Paste made of olives, capers, garlic and olive oil from the southern mediterranean region.

A

Tapenade

42
Q

Rectangular-shaped mold used to pack and serve cold preparations.

A

Terrine

43
Q

A traditional French restaurant dinner often consists of three courses, hors d’œuvre, plat principal (main course), and a cheese course or dessert generously accompanied by bread and wine

A

Le diner

44
Q

A typical French lunch will consist of a starter (une entrée), such as a mixed salad, soup, terrine, or paté or a traditional sandwich like a Croque monsieur or Jambon beurre. A sit-down lunch usually includes a main dish (le plat principal) of meat or fish with vegetables and cheese and is commonly a two-hour mid-day meal.

A

Le déjeuner

45
Q

Breakfast is traditionally a small meal usually consisting of French bread with butter and honey or jam with a café au lait or tea.

A

Le petit déjeuner

46
Q

are traditionally Cognac, Armagnac, Calvados, Eau de vie, or fruit alcohols that are served at the end of the meal after dessert but before coffee.

A

Digestifs

47
Q
  • Apéritif- Apéritif means
A

to open the appetite