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GASTRONOMY FINALS > ITALY, FRANCE, AND GERMANY > Flashcards

ITALY, FRANCE, AND GERMANY Flashcards

1
Q

Italy:
Foundation of Italian cuisine, focusing on grains, legumes, and regional produce.

A

Ancient Rome

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2
Q

Italy:
Integrated ingredients like tomatoes, maize, and cocoa from the _____________ and ___________

A

Middle East and the Americas

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3
Q

Italy:
Refined cooking flourished under the Medici family, elevating food as an art form.

A

Renaissance

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4
Q

Italy:
Rich ragù

A

Bologna

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5
Q

Italy:
Birthplace of pizza.

A

Naples

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6
Q

Italy:
Core Ingredients

A

Olive oil, tomatoes, cheese, and cured meats.

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7
Q

Italy:
Arabic-inspired flavors.

A

Sicily

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8
Q

Italy:
Saltless bread due to medieval trade disputes.

A

Tuscany

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9
Q

Italy:
Based on pasta, fish, fruits, vegetables, cheese, cold cuts, wine, pizza, and coffee.

A

Mediterranean Style

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10
Q

Italy:
Especially in Italian-American cuisine

A

Global Influence

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11
Q

Italy:
Naples-origin thin crust, tomato sauce, mozzarella, and basil (Italian flag colors).

A

Pizza Margherita

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12
Q

Italy:
Roman spaghetti with eggs, Pecorino Romano, pancetta, and black pepper.

A

Pasta Carbonara

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13
Q

Italy:
Pasta layers with Bolognese sauce, béchamel, and Parmesan cheese.

A

Lasagna

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14
Q

Italy:
Milan-origin creamy rice with saffron and butter.

A

Risotto alla Milanese

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15
Q

Italy:
Venetian dessert of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.

A

Tiramisu

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16
Q

Italy:
Dense Italian ice cream with fresh ingredients and lower fat content.

A

Gelato

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17
Q

Italy:
Sautéing onions, carrots, and celery for sauces and soups.

A

Soffritto

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18
Q

Italy:
Browning meat/vegetables for flavor (e.g., Osso Buco).

A

Searing (Rosolatura)

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19
Q

Italy:
Low heat cooking for deep flavors (e.g., Bolognese sauce).

A

Simmering (Cottura Lenta)

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20
Q

Italy:
Cooking pasta and mixing with sauce using pasta water.

A

Boiling and Tossing (Pasta Cottura)

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21
Q

Italy:
Grilling meats, vegetables, and seafood with olive oil and herbs.

A

Grilling (Grigliare)

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22
Q

Italy:
Used for lasagna, focaccia, and roasted dishes.

A

Baking (Cottura al Forno)

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23
Q

Italy:
For arancini, fritto misto, and zeppole

A

Frying (Frittura)

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24
Q

Italy:
Slow cooking in liquid (e.g., braised beef or veal).

A

Braising (Brasatura)

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25
Q

Italy:
Adding flavor by infusing oils, broths, or creams with herbs and spices.

A

Infusing (Infusione)

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26
Q

Italy:
Techniques for desserts like tiramisu.

A

Whipping and Folding (Montare e Incorporare)

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27
Q

France:
Foundation of French culinary traditions

A

Medieval Feasts

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28
Q

France:
Refined elegance inspired by Italian culinary arts.

A

Renaissance Influence

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29
Q

France:
Escoffier and others solidified France’s culinary reputation

A

Classical Period

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30
Q

France:
Lighter flavors and simpler presentations.

A

Nouvelle Cuisine (20th Century)

31
Q

France:
Culinary Evolution influenced by events like the

A

Crusades and Renaissance

32
Q

France:
Key Figures of French Cuisine

A

La Varenne, Carême, Escoffier

33
Q

France:
Modern Trends emphasis on lighter, elegant dishes through

A

Nouvelle Cuisine

34
Q

France:
estament to centuries of innovation and cultural exchange.

A

Elegance and Elegance and Sophistication

35
Q

France: Regional Diversity
Ratatouille, bouillabaisse, pissaladière.

A

Provence

36
Q

France: Regional Diversity
Beef bourguignon, coq au vin.

A

Burgundy

37
Q

France: Regional Diversity
Choucroute garnie, tarte flambée.

A

Alsace

38
Q

France: Regional Diversity
Moules-frites, crêpes.

A

Brittany

39
Q

France:
What’s their Key Ingredients

A

Fresh produce, high-quality meats, seafood, dairy (cheeses, butter)

40
Q

France:
Chicken braised in red wine with mushrooms and onions.

A

Coq au Vin

41
Q

France:
Provençal fish stew with seafood in a saffron-infused broth.

A

Bouillabaisse

42
Q

France:
Vegetable stew with eggplant, zucchini, tomatoes, and bell peppers.

A

Ratatouille

43
Q

France:
Custard dessert with a caramelized sugar crust.

A

Crème Brûlée

44
Q

France:
Beef braised in red wine with carrots, onions, and mushrooms.

A

Beef Bourguignon

45
Q

France:
Snails sautéed in garlic butter and baked in their shells.

A

Escargots

46
Q

France:
Base of carrots, onions, and celery for sauces and soups.

A

Mirepoix

47
Q

France:
Flour and butter mixture for thickening.

A

Roux

48
Q

France:
Quick cooking in hot fat like butter or oil.

A

Sautéing

49
Q

France:
Searing, then slow cooking in liquid like wine or stock.

A

Braising

50
Q

France:
Gentle cooking in liquid below boiling.

A

Poaching

51
Q

France:
Dry-heat cooking in an oven.

A

Roasting

52
Q

France:
Igniting alcohol in a hot pan to add flavor.

A

Flambéing

53
Q

France:
Vacuum-sealed food cooked at precise water bath temperatures.

A

Sous-vide

54
Q

France:
Using liquid to dissolve browned bits in a pan for sauces.

A

Déglazing

55
Q

Germany:
Power is shared between the federal government and 16 states (Bundesländer).

A

Federal Republic

56
Q

Germany’s Capital

A

Berlin (the largest city)

57
Q

Germany’s Globals role

A

Known for engineering, automotive industry, and contributions to arts and philosophy

58
Q

Germany:
Northern Germany shares traditions with?

A

Denmark

59
Q

Germany:
Southern areas resemble

A

Austrian and Swiss cuisines

60
Q

Germany:
Hearty dishes like Brotzeit and Münchner Weißwurst.

A

Bavaria

61
Q

Germany:
Currywurst and seafood influences

A

Berlin and Hamburg

62
Q

Germany:
Main Food

A

Pork, beef, poultry, potatoes, noodles, dumplings, breads, pastries, and beer

63
Q

Germany:
Grilled sausage seasoned with nutmeg and coriander, popular at festivals.

A

Bratwurst

64
Q

Germany:
Marinated and slow-cooked beef, served with dumplings or Spätzle.

A

Sauerbraten

65
Q

Germany:
Breaded and fried veal or pork, often with lemon wedges.

A

Schnitzel

66
Q

Germany:
Flaky pastry with apples, raisins, and cinnamon, served warm.

A

Apfelstrudel

67
Q

Germany:
Potato salad with mayonnaise, mustard, and vegetables.

A

Kartoffelsalat

68
Q

Germany:
Beef rolls filled with bacon, onion, and mustard in gravy

A

Rouladen

69
Q

Germany:
Slow cooking in liquid; used for Sauerbraten.

A

Schmoren (Braising)

70
Q

Germany:
Preserves nutrients, commonly for vegetables and fish.

A

Dämpfen (Steaming)

71
Q

Germany:
Popular for meats and root vegetables, e.g., Schweinshaxe.

A

Rösten (Roasting)

72
Q

Germany:
Essential for bread-making, e.g., Bauernbrot or Brötchen.

A

Kneten (Kneading)

73
Q

Germany:
The spirit of coziness and comfort in German celebrations and gatherings.

A

Gemütlichkeit

74
Q

Germany:
Salting, smoking, and pickling (e.g., sauerkraut and matjes).

A

Preservation Techniques

GASTRONOMY FINALS (4 decks)

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