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GASTRONOMY > MIDTERM COVERAGE > Flashcards

MIDTERM COVERAGE Flashcards

1
Q

The first chocolate bar was invented by in __________ in ______ Switzerland.

A

François-Louis Cailler; 1819

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2
Q

The real name of the “French fries” is actually “________” because they very introduced in Belgium in 1680.

A

Belgian fries

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3
Q

There are over ____ different types of cheese!

A

400

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4
Q

It is estimated that there are about ______ bakeries in France!

A

36,000

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5
Q

publish the first french cookbook in 1651 titled Le Cuisinier Francois

A

Francois Pierr La Varenne

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6
Q

french cuisine has signature ingredients used across the country as well as meals that have become synonymous with the gastronomy of France like ________ and _______

A

COQ AU VIN AND QUICHE

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7
Q

is very sophisticated, but we would like to tell you today that some other things about it might be a bit surprising, especially if you’re not used to French eating habits!

A

French cuisine

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8
Q

In the _____, the French began to use native ingredients, like cheese and wine, which established a new identity for their cuisine.

A

1600

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9
Q

French Cuisine has been recognized as a cultural heritage by the ___________.

A

UNITED NATIONS

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10
Q

The era of what is called came about in the 1960s when Henri Gault of Paris-Presse sharply criticized French cuisine, calling it stagnant and unchanged since the Second World War.

A

nouvelle cuisine

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11
Q

Published the first French cookbook in 1651 titled Le Cuisinier Francois.

A

Francois Pierre La Varenne

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12
Q

is a common staple for breakfast, lunch, and dinner.

A

CHEESE

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13
Q

is usually served at the end of the meal after the main dish has been eaten.

A

CHEESE

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14
Q

The cheese course can consist of ____ to ____types of cheese (including vegetarian options).

A

3 to 10

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15
Q

TRUE OR FALSE:

The pace of the day is set around meal times, comprising a light breakfast followed by a three-course lunch and a similarly substantial dinner.

A

TRUE

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16
Q

TRUE OR FALSE:

Contemporary urban lifestyle and work schedules mean there is more flexibility around breakfast times. Still, it is de rigeur to sit down for lunch at 1 p.m. and to pull up a chair for dinner at 8:30 p.m. Lunch and dinner are hearty affairs and there’s little need for-nor
acceptance of-mid-afternoon snacking.

A

TRUE

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17
Q

TRUE OR FALSE:

In Paris restaurants, an 8:30 p.m. supper is on the early side and a later dinner hour is more fashionable. Night owls can find late dining until 2 a.m. at a rasserie or a bistro in major cities.

A

TRUE

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18
Q

UNESCO declared French gastronomy to be an ____________________.

A

INTANGIBLE CULTURAL HERITAGE OF HUMANITY IN 2010

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19
Q

is a foodie capital

A

FRANCE

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20
Q

A culinary staple that starts many French dishes

A

OLIVE OIL

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21
Q

This slightly spicy mustard is used to thicken a marinade or emulsify a vinaigrette

A

DIJON MUSTARD

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22
Q

Traditionally from Brittany, it is large salt crystals that form as seawater evaporates. Fleur de sel is sprinkled atop a finished dish.

A

FLEUR DE SEL

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23
Q

This rich garnish is heavy cream mixed with buttermilk. It is used in soups and sauces, and as a topping for something sweet, like a bowl of fruit.

A

CREME FRAICHE

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24
Q

This fungus, related to mushrooms, grow in the shade of oak trees in the French countryside and are used to flavor cooking oils and dishes.

A

TRUFFLES

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25
Q

Fragrant, dried herbs from Provence like rosemary, thyme, oregano, lavender, and tarragon are combined and used to season
savory dishes like poultry and roasted vegetables.

A

HERBES DE PROVENCE

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26
Q

have a milder taste and are used in similar ways as onions in cooking.

A

SHALLOTS

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27
Q

from baguettes to buttery, flaky croissants, and no French-inspired kitchen would be complete without a fresh loaf.

A

FRENCH BREAD

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28
Q

___________ is a beverage that is also used to simmer meats and create rich sauces.

A

RED AND WHITE WINE

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29
Q

Known as fromage in French, varieties include camembert, Brie, and Roquefort.

A

FRENCH CHEESES

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30
Q

While most of the country refers to chocolate croissants as pains au chocolat, those from the southwest
call them __________.

A

CHOCOLATINES

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31
Q

is an important ingredient in many cuisines, but it’s downright essential in French cooking.

A

FLOUR

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32
Q

The average French person eats nearly __ kilograms of meat per year.

A

85

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33
Q

While their name means mushrooms of Paris, these edible fungi are nothing more than button mushrooms.

A

CHAMPIGNONS DE PARIS

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34
Q

are a staple of weeknight French home cooking. Not only are they healthy and easy to prepare, but they’re also incredibly versatile.

A

BUTTON MUSHROOMS

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35
Q

Not only are they crispier, fattier, and juicier than the sad strips you’ve been eating your whole life,
but they’re also infinitely easier to cook.

A

LARDONS

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36
Q

Relying on ____ isn’t exactly limited to the French.

A

EGGS

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37
Q

the French have taken this simple ingredient and transformed it into masterpiece after masterpiece

A

EGGS

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38
Q

it’s more accurate to describe these
humble bulbs as the heart and soul of French cooking

A

GARLIC

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39
Q

process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method.

A

BAKING

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40
Q
  • to cook food over high heat. usually in butter or oil.
    – a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around. For this technique to be successful, it is very important to get the pan hot before adding the fat in it, whether it be with butter or oil.
A

SAUTEING

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41
Q

the cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] at sea level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet
[300 metres]).

A

BOILING

42
Q

is the cooking technique that uses radiant heat from above to cook your food, so it’s like upside-down grilling.

A

BROILING

43
Q

is a good method to use for thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables. it is usually done in an oven with overhead heat.

A

BROILING

44
Q

This Provençal dish (from Provence) is a colorful medley of vegetables, like eggplant, zucchini, onion, peppers, and garlic, that create a thick stew.

A

RATATOUILLE

45
Q

is a savory egg dish baked into a pastry crust.

A

QUICHE

46
Q

a warm pie of eggs, bacon, onion, gruyere cheese, cream, and seasoned with salt, pepper, and nutmeg.

A

QUICHE LORRAINE

47
Q

filled with a sweet spread like jam, custard, or chocolate, or served as a savory dish with heartier food like ratatouille, ham, or eggs.

A

CREPES

48
Q

These thin pancakes are rolled into tubes.

A

CREPES

49
Q

This classic French salad is from Nice, on the southern coast of France. Hard-boiled eggs, tuna, olives, and anchovies, and raw vegetables, like green beans, are mixed with lettuce.

A

SALADE NICOISE

50
Q

is a loaf of ground meat, ground organ meat, seafood, or vegetables,
seasoned with herbs that is cooked in a ceramic vessel also called a terrine.

A

TERRINE

51
Q

might be topped with a gelatin layer or cooked in a puff pastry.

A

TERRINE

52
Q

This is a type of meat terrine made from ground meat or organ meat, most often liver. It is smooth, with a mousse-like consistency, and served with bread.

A

PATE

53
Q

This classic chicken dish from Burgundy literally means “rooster in wine.”

A

COQ AU VIN

54
Q

Another dish from Burgundy, this famous stew starts with beef
braised in red wine (a red Burgundy, preferably) with onions, carrots, garlic, mushrooms,
bacon, and bouquet garni

A

BOEUF BOURGUIGNON

55
Q

This French casserole has several varieties depending on the region it is from. The basic recipe calls for white beans mixed with sausage and confit, a duck or goose slowly
roasted in fat at a low temperature, a style of cooking popular in the southwest of France.

A

CASSOULET

56
Q

is a stew made from several species of Mediterranean rockfish. The stock is made with onions, leeks, garlic, tomatoes, and olive oil. It is seasoned with saffron, sea salt, fennel, and bouquet garni, bundled herbs including bay, thyme, and parsley

A

BOUILLABAISSE

57
Q

is made by combining a base of egg yolks and sweet or savory ingredients, like chocolate for a sweet souffle or vegetables for a savory one, with beaten egg whites.

A

SOUFFLE

58
Q

This hot soup is a bistro classic: brown onions caramelized in
butter, then simmered in broth. What makes this soup so famous is the final step: creating a cheesy crust by broiling each soup bowl in the oven topped with toasted baguette and gruyere.

A

FRENCH ONION SOUP

59
Q

is tenderized goose liver served most often in a pâté. It is a rich and buttery delicacy served as an appetizer, usually spread
on a baguette

A

FOIE GRAS

60
Q

Is a staple on any French dessert table. It is a smooth and creamy blend of chocolate, eggs, and heavy cream.

A

CHOCOLATE MOUSSE

61
Q

traditional french cooking mustard

A

DIJON MUSTARD

62
Q

mix ingredient of creme fraiche

A

HEAVY CREAM MIXED WITH BUTTERMILK

63
Q

These legumes are grown in central France. They are prepared by boiling the lentils with fresh carrots and garlic, and herbs.

A

FRENCH LENTILS

64
Q

french ingredient known from its own versatality.

A

OLIVE OIL

65
Q

region of Fleur de sel

A

BRITTANY

66
Q

HERBS INCLUDED IN HERBES DE PROVENCE:

A
  • ROSEMARY
  • THYME
  • OREGANO
  • LAVENDER
  • TARRAGON
67
Q

what family does shallots belongs?

A

ONION AND GARLIC FAMILY

68
Q

Red and white wine is a beverage that is also used to simmer ______ and create _________.

A

simmer meats and create rich sauces

69
Q

French term for cheese:

A

FROMAGE

70
Q

CHOCOLATE CROISSANT IN FRENCH TERM IS:

A

PAINS AU CHOCOLAT
(SOUTHWEST) CHOCOLATINES

71
Q

ingredient essentials in french sauces and pastries:

A
  • OLIVE OIL
  • DIJON MUSTARD
  • FLEUR DE SEL
  • CREME FRAICHE
  • TRUFFLES
  • HERBES DE PROVENCE
  • SHALLOTS
  • FRENCH BREAD
  • WINE
  • FRENCH CHEESES
72
Q

STEAK FRITES CONSIST OF WHAT?

A
  • STEAK
  • FRENCH FRIES
  • SAUCE
73
Q

a dish consisting of raw minced beef combined with onions, capers, and seasonings, then topped with a raw egg yolk

A

STEAK TARTARE

74
Q

WHAT TYPE OF MEAT IS LARDONS?

A

PORK BELLY / MATCHSTICK-CUT PORK SLABS

75
Q

FRENCH ONION SOUP IS TOPPED WITH?

A

TOASTED BAGUETTE AND GRUYERE

76
Q

is known for its crusty exterior, tender crumb, and distinctive flavor

A

french bread

77
Q

Its taste is subtle, sweet and gentle and is used as a common spice, adding that extra touch of flavor to many dishes.

A

FRENCH GARLIC

78
Q

a cooking technique that involves quickly cooking the surface of food at a high temperature to create a crispy, brown crust.

A

SEARING

79
Q

a cooking method that involves applying direct heat to food, usually on a metal grate over a heat source.

A

GRILLING

80
Q

is a combination-cooking method that uses both wet and dry heats

A

BRAISING

81
Q

Uses slightly more fat or oil than sautéing, and cooks food at a slightly lower temperature. Is a good method for cooking small, tender cuts of meat.

A

PAN-FRYING

82
Q

a cooking method that involves gently cooking food by submerging it in liquid that’s just below the boiling point.

A

POACHING

83
Q

a cooking method that uses dry heat to cook food at a high temperature, typically 400°F (204°C) or higher, in an oven or over an open flame.

A

ROASTING

84
Q

Foods that are blended and molded into circle pieces.

A

Molecular Gastro

85
Q

an Italian dish of braised veal shanks with vegetables, white or red wine, and broth

A

OSSO BUCO

86
Q

Anong type of Pizza ang unique sa Chicago?

A

Chicago-style deep-dish pizza

87
Q

Ano ang staple sa Midwest?

A

Corn and beef are staples in the Midwest.

88
Q

Pineprepare ang brisket as what? (Roasted, grilled, or BBQ)

A

BBQ

89
Q

a traditional cuisine of African Americans that originated in the Southern United States

A

SOUL FOOD

90
Q

Region sa America kung saan famous yung clam chowder, cheese burger, etc

A

Northeastern U.S. (New England)

91
Q

Italian cuisine is known for its focus on which type of ingredient?

A

Fresh, high-quality ingredients like tomatoes, olive oil, and herbs

92
Q

Originated ang pizza in what city?

A

Naples, Italy

93
Q

Ingredient in pasta ala carbonara

A

Eggs, cheese (usually Pecorino Romano), guanciale or pancetta, and black pepper

94
Q

Rice-based Italian dish

A

RİSOTTO

95
Q

What is a gelato?

A

Italian-style ice cream, known for its dense and creamy texture

96
Q

Which region in Italy focuses on seafoods?

A

Coastal regions like Liguria and Sicily

97
Q

Common base ng Italian dishes

A

Olive oil and garlic

98
Q

Ano ang pinakahighlight ng Italian cuisine pagdating sa desserts?

A

Tiramisu, cannoli, or panna cotta

99
Q

Ano yung ginagamit ng mga Mexican to bake tortillas?

A

A comal (flat griddle)

100
Q

A Mexican taco with marinated pork (inspired by Middle Eastern shawarma)

A

Taco de pastor

101
Q

A traditional Mesoamerican dish made of masa (corn dough) wrapped in corn husks or banana leaves and steamed

A

TAMALES

102
Q

Fermented Pineapple

A

TEPACHE

GASTRONOMY (3 decks)

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