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?