French Cuisine- Stews, Entrees, and Miscellaneous Dishes

Question 1

Dijon Mustard

Answer 1

Central

Question 2

Cognac

Answer 2

Central

Question 3

Chardolais

Answer 3

Central

Question 4

Rosette de Lyon

Answer 4

Central

Question 5

Bleu Cheese

Answer 5

Central

Question 6

Agaricus bisporus- white mushroom

Answer 6

Central

Question 7

Beurre blanc

Answer 7

Central

Question 8

Croute aux morilles (natong w/ baguette on the side)

Answer 8

Central

Question 9

Poulet a la comtoise (4 thighs in yellow sauce)

Answer 9

Central

Question 10

Coq au vin (adobong chicken)

Answer 10

Central

Question 11

Gateau de menage (bibingka-looking)

Answer 11

Central

Question 12

Beef Bourguignon with pasta

Answer 12

Central

Question 13

Escargots

Answer 13

Central

Question 14

Chantilly Creme

Answer 14

Western

Question 15

Plateau de fruits de mer (shellfish platter)

Answer 15

Western

Question 16

Confit de canard (duck leg with potatoes)

Answer 16

Western

Question 17

Camembert (thick dark yellow)

Answer 17

Western

Question 18

Galette Bretonne

Answer 18

Western

Question 19

Tripes a la mode de Caen

Answer 19

Western

Question 20

Poulet a la Normande (chicken breast with apples and mushroom)

Answer 20

Western

Question 21

Brie de Meaux (thin, off white color)

Answer 21

Northern

Question 22

Pommes Parisienne (small potato balls)

Answer 22

Northern

Question 23

Croque Monsieur

Answer 23

Northern

Question 24

Pot-au-feu (nilagang baka)

Answer 24

Northern

Question 25

Bouchee a la reine (filled puff pastry)

Answer 25

Northern

Question 26

Gratinee des Halles (french onion soup)

Answer 26

Northern

Question 27

Paris-Brest

Answer 27

Northern

Question 28

Bar-Le-Duc (red currant preserve)

Answer 28

Eastern

Question 29

Champagne

Answer 29

Eastern

Question 30

Flammekueche (white sauce pizza with bacon)

Answer 30

Eastern

Question 31

Quiche

Answer 31

Eastern

Question 32

Andouillette (rotten sausage with fried potatoes and salad)

Answer 32

Eastern

Question 33

Foei gras

Answer 33

Eastern

Question 34

Choucroute garnie (cut sausages with shredded/floss)

Answer 34

Eastern

Question 35

Saucisse de toulouse (longganisa looking)

Answer 35

Southern

Question 36

Roquefort Cheese (dark-black cheese)

Answer 36

Southern

Question 37

Langres Cheese (yellow wrinkled log of cheese)

Answer 37

Eastern

Question 38

Dom Perignon (rose gold + dark green with snake)

Answer 38

Eastern

Question 39

Pastis (dalandan-pale yellow liquid)

Answer 39

Southern

Question 40

Soupe au Pistou (red macarani soup w/ pesto)

Answer 40

Southern

Question 41

Pieds Paquets (menudo feet with fresh rosemary)

Answer 41

Southern

Question 42

Socca (yellow chickpeas triangle crust)

Answer 42

Southern

Question 43

Gateau de Rois (bundt cake w/ pearl sugar and candied fruits)

Answer 43

Southern

Question 44

Daube Provencale (dark red stew- caldereta)

Answer 44

Southern

Question 45

Salad Nicoise (boiled eggs and cucumber)

Answer 45

Southern

Question 46

Pan Bagnat (salad sandwich)

Answer 46

Southern

Question 47

Bouillabaisse (orange soup with clam)

Answer 47

Southern

Question 48

Tarte Tropezienne (raspberry cinnammon roll with whipped cream and pearl sugar)

Answer 48

Southern

Question 49

Ratatouille (stewed cut vegetables in a pot)

Answer 49

Southern

Question 50

Aligot (stretchy mashed potatoes)

Answer 50

Southern