Gastronomic Cuisine Activities

Question 1

Spring Vegetables and Fruits

Answer 1

asparagus, morels, green peas, broad beans, etc.

Question 2

Summer Vegetables and Fruits

Answer 2

various tomatoes, chard, spinach, fennel, etc.

Question 3

Autumn Vegetables and Fruits

Answer 3

pumpkin, cabbage, lamb’s lettuce, beetroot, etc.

Question 4

Winter Vegetables and Fruits

Answer 4

endive, leek, celery, turnip, etc.

Question 5

AOC

Answer 5

Appellation d’origine contrôlée

Question 6

AOP

Answer 6

Appellation d’origine protégée

Question 7

PDO

Answer 7

Protected designation of origin

Question 8

PGI

Answer 8

Protected geographical indication

Question 9

Edible flowers

Answer 9

Pansies, nasturtiums, borage, marigold, etc.

Question 10

Aromatics

Answer 10

Bear’s garlic or wood garlic (wild garlic), shiso (a Japanese aromatic plant),
chive, chervil, oyster leaves (leaves with an iodine flavor)

Question 11

Spices

Answer 11

Saffron, ajowan (wild cumin), various peppers, myrtle, mild curry, mace
(nutmeg casing), etc.

Question 12

Exotic Citrus

fruits

Answer 12

Yuzu lemon, combawa, citrus caviar, citron or Buddha’s hand,

bergamot

Question 13

Périgord (France) truffles

Answer 13

(Latin name: tuber melanosporum)

Question 14

Foie gras

Answer 14

mulard duck (always)

Question 15

River fish

Answer 15

Pike perch, féra from Lake Geneva, perch, trout, etc.

Question 16

Marine fish

Answer 16

Turbot, sole, John Dory, red mullet, wild line caught sea bass, etc.

Question 17

Crustaceans

Answer 17

Langoustine, lobster, spider crab, crab, etc.

Question 18

Mollusks

Answer 18

Scallops, mussels, abalone, etc.

Question 19

Caviar

Answer 19

Sturgeon eggs

Question 20

Game

Answer 20

Hare, pheasant, wood pigeon… (Animals that are born and reproduce in the
wild and killed through hunting)

Question 21

Meat

Answer 21

Milk-fed veal (raised on its mother’s milk), milk-fed lamb (aprox. 10 kg), beef
(male castrated before attaining sexual maturity)

Question 22

Poultry

Answer 22

Bresse chicken, capon (castrated rooster), fattened hen, guinea fowl, quail,
Rouen duck, mallard