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Posted at December 27, 2011, 5:45 pm: As of late I have been re-writing my schools regional French cuisine sylabus and lesson plans. So, I am re-writing some quizzes and exams. Thought it may be fun to share some examples of quizzez/exams and then have you answer them for fun. Game? Ok, here's a loose rendition of an exam covering three regions. French Regional Exam – 1 Chef Stabinsky Name: __________________________________ Date: __________________________________ 1. Alsace and Lorraine share a border with that other European nation? 2. Choucroute is typically seasoned with what spice? a) Mustard b) Caraway seeds c) Juniper berries d) Fennel 3. True or False – Classically, a quiche Lorraine includes cooked spinach as an ingredient. 4. What is the name of the Alsatian cake used for special occasions such as Christmas, christenings and weddings? 5. What will happen if a quiche is cooked at to high a temperature? 6. What is the coastal French region known for it’s cream, butter and dairy products, as well as it’s orchards products, especially apple. a) Brittany b) Normandy c) Provence d) Anjou 7. What is a “classic mirepoix”? 8. Sauces from burgundy which have a base of red wine, are flavored with a classic mirepoix and herbs, then bound with a “buerre manie” are called a) Buerre blanc b) Bordelais c) Muerette d) Moutarde 9. What is a “coq”? a) A French cook”s hat b) A Cornish hen c) A style of grape d) A mature chicken 10. Veal stock which has been reduced to a syrupy glace is known as what? 11. True or False – Burgundy is a unique region of France that produces only red wines. 12.. What will happen to mustard in a sauce if it’s allowed to boil? 13. Vocabulary words – translate to English a. Lapin ______________________________ b. Oeuf ______________________________ c. Champignon ______________________________ d. Jambon ______________________________ e. Oignon ______________________________ f. Buerre ______________________________ g. Ail ______________________________ h. Poulet ______________________________ Extra credit ---- What is “Fluer de sel” and how is it obtained? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:1) Germany 2)C 3)False 4) Kuglehoff 5) The top will brown and burn...Not bad Chrose, 8 and 10 are wrong. Acceptable. Good test. I missed #4. 10. Absolutely! no, I think that one piddly question from the sweet side was a little ... Panini, Do you want one of my pastry quizzez? Here ya go French Regional Exam – 2 Chef Stabinsky Name: ______... got me on #9 and Laurier one of my best friends has a couple of res... Hiya shroom, 9) Gastrique Laurier = bay leaf/Laural leaf ahhhh soooo that's what gastrique is, hmmmmm and so what is verjus? F... Shroom, I'll look for a tete de porc recipe for you. Ahh Head Cheese! I was the lucky one 2 years running I got to pluck th... I was almost dared into trying it by a french chef that ran Cafe Prove... I know it is exceptionally silly to be put off by a pigs head, because... In reply to the provence 'test': 1. Other Topics of Chef Talk:saikuzushiEquipment Question Culinary school info needed: NYC/NJ area Favorite Baking Books Mediterrianian Cusine and Hispanic Cusine fusion? Not this again! Just wanted to say hi My Name is Prince Blake I'm new, and I"m a coconut milk junkie (recipe included) Got Chicken!- What are some good chicken recipes? New to resturant steaks Choosing a vendor... I need HELP!!!! The stucco look? Chicago City Council Implements Ban on Foie Gras creme brulee problems Bakery Name Strawberry Parfait Just got a new job..... Culinary Club at our School baker 5 Star Range Question Scottish Oatcakes Potato Salad Hello Seasoning issues.... Paula Deen Who's got the best bbq sauce recipe Cooking demonstration: my first gig! G'Day all foodies Just What Goes into it? |