Fun with Regional French cuisine

Discussion in 'Professional Chefs' started by cape chef, May 20, 2006.

  1. cape chef

    cape chef

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    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?
     
  2. chrose

    chrose

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    1) Germany
    2)C
    3)False
    4) Kuglehoff
    5) The top will brown and burn too quickly and the center will be uncooked
    6) B Normandy
    7) 25% Celery, 25% Carrots, 50% onions
    8) Bordelaise
    9) Older Chicken
    10) Demi Glace
    11) False
    12) It may break the sauce
    13) Rabbit, egg, mushroom, ham, onion, butter, garlic, chicken

    How'd I do Chef? Do I pass?
     
  3. cape chef

    cape chef

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    Not bad Chrose,

    8 and 10 are wrong. In regards to # 7,yes, but I teach them about a "mantignon"
     
  4. chrose

    chrose

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    Ahh...getting deep. You are referring to a Matelote which in this case is a specific reference to a particular dish as opposed to a cooking method, no?

    #10, yes I know, Glace De Viande. It was late when I took the test :blush: :rolleyes: :beer:

    Acceptable. But wouldn't you consider the Matignon to be more of a sauce specific application as opposed to an overall usage for the Mirepoix which is perhaps better suited for more pedestrian uses such as roasts, (fonds) and soups perhaps?

    A tough test for a student to be sure. Nice job.
     
  5. greg

    greg

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    Good test. I missed 4 and 8.

    #10 should be glace de veau, no?
     
  6. shroomgirl

    shroomgirl

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    I missed #4....thought it was the 4 spice cake. But I did know the extra credit.
     
  7. cape chef

    cape chef

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    10. is Glace de viande

    4. is Kugelhoph

    8. is Muerette (Bordelaise sauce is from Bordeaux)

    Chrose, Matignon is a Mire poix with the addition of a smoked pork product,But also, as you describe as a bed for roasts etc.

    Do you guys want another one?
     
  8. chrose

    chrose

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    Absolutely!:D
     
  9. panini

    panini

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    no, I think that one piddly question from the sweet side was a little overwhelming:lol:
     
  10. cape chef

    cape chef

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    Panini, Do you want one of my pastry quizzez?
     
  11. cape chef

    cape chef

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    Here ya go

    French Regional Exam – 2
    Chef Stabinsky

    Name: ___________________________________
    Date: ____________________________________


    1. Provence is located in the south of France along what body of water?

    a)Atlantic Ocean
    b)Baltic Sea
    c)Mediterranean Sea
    d)English Channel

    2. the blend of herbs commonly used in Provence that can include Oregano, Thyme, Basil, Parsley and Marjoram is called ___________de__________________

    3.__________________________________is a Nicoise specialty popular throughout Provence which is similar to a pizza and is usually topped with onions, anchovies and Nicoise olives.

    4.True or False – The cuisine of Provence is different from the rest of France as it is primarily based on olive oil, tomatoes, fresh herbs and garlic.

    5.The Provencal paste made of anchovies, olives, capers, garlic and olive oil is called :

    a)Estouffade
    b)Ratatouille
    c)Pistou
    d)Tapenade

    6.The cuisine of Pays-Basque is heavily influenced by what other countries cuisine?

    7.The Basque mixture of mainly peppers, onions, garlic and tomatoes, usually served with eggs or poultry is called:

    a)Ttoro
    b)Broye or Millar
    c)Piperade
    d)Pousse rapiere

    8.What famous ham comes from the Pays-Basque region?

    a)Pancetta
    b)Bayonne
    c)Prosciutto
    d)Cure 51

    9.A “______________________” is made by boiling sugar and vinegar and sometimes wine to a syrup like consistency to add a sweet, acidic flavors to sauces.

    10.What is the exclusive French method of salt curing meats and poultry, cooking them slowly in there own fat, and preserving them in the same fat called?

    11.What is Foie Gras?


    12.What specialty from Gascony varies from town to town, and cook to cook, but usually contains duck or goose, sausages and white beans?

    a)Confit
    b)Cassoulet
    c)Tete de Porc
    d)Aiguillettes




    . Vocabulary words--------translate to English

    13.Cote __________________________
    14.Gigot __________________________
    15.Ris de veau ___________________________
    16.Persil ___________________________
    17.Estragon ___________________________
    18. Poivre ___________________________
    19. Laurier ___________________________
    20.Fenouil ___________________________
    21.Saucisse ___________________________
    22.Sel ___________________________
    23.Au Four ___________________________
    24.Roti ____________________________
    25.Bouilli ____________________________


    Extra credit: What is a Poivre Vert?
     
  12. shroomgirl

    shroomgirl

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    got me on #9 and Laurier

    one of my best friends has a couple of restaurants called Cafe Provencal....
    his menus are pretty authentic.
     
  13. cape chef

    cape chef

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    Hiya shroom,

    9) Gastrique

    Laurier = bay leaf/Laural leaf :)
     
  14. shroomgirl

    shroomgirl

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    ahhhh soooo that's what gastrique is, hmmmmm and so what is verjus?
    Funny we used to make basalmic syrup and never thought to call it anything else.

    Good quizzes. ..the pastry shtuff I got the bread stuff was more challenging.

    Say do you have a good recipe for Tete de Porc? I like the one with chunks of meat in a gelatin/vinegar/parsley aspic mold. Sliced and served with cornichons, baguette and red onion slices. Apparently pig heads are thrown out.
     
  15. cape chef

    cape chef

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    Shroom, I'll look for a tete de porc recipe for you. As far as verjus, it's an unfermented juice made from unripe wine grapes. Very nice acidity and fruit. Love to use it in marinades, deglazing and to balance vinegars acid. For your balsamic redux. That is not a gastrique, a balance of sweet and sour reduced to a syrup is a better classification. Think a la orange or Montermency sauces.
     
  16. chrose

    chrose

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    Ahh Head Cheese! I was the lucky one 2 years running I got to pluck the head and make the "cheese". As I recall the only difference we did from what you wrote was that we had shallots and Tarragon in place of the parsley. Otherwise pretty much the same. It's a far cry from what you may find in the stores.
     
  17. shroomgirl

    shroomgirl

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    I was almost dared into trying it by a french chef that ran Cafe Provencal.....all it took was one bite, anytime it was on the menu it was the ap of choice. No commercial product comes close.
    Head cheese to me is more shmush and less aspic.
    Umpteen years ago the restaurant I worked in made homemade coarse country pate with ham running down the middle of the log with ends of bacon around the outside. It too was pretty fine.
    I've got access to good meats, any kind of fat or innerd or head.
     
  18. diane

    diane

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    I know it is exceptionally silly to be put off by a pigs head, because I understand there is plenty of good meat to be had. And they are cheap. It is just there is 'something' about them.

    I do appreciate Robbie Burns enjoyed a sheeps head for breakfast, and while I am full of admiration, I lack his robust Scottish fortitude. And I am inclined to pass on a Tartars steak too. All that sweat and saddle would be Too Much altogether. I feel myself wilting as I speak.
     
  19. mikeb

    mikeb

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    In reply to the provence 'test':

    1. Mediterranean Sea
    2. herbes de provence
    3. roustide
    4. True
    5. Tapenade
    6. Spain
    7. Piperade
    8. Bayonne
    9. Gastrique
    10. Confit. The word also refers to the technique of making any sort of preserves (ex. confiture de fraise, onion confit, etc...)
    11. The enlarged liver of a force-fed duck or goose.
    12. Cassoulet

    . Vocabulary words--------translate to English

    13. Cote - quote
    Côte - coast, or when used in côte de boeuf or veau it means ribeye steak
    Côté - side
    14. Lamb or goat leg
    15. Veal sweetbreads
    16. Parsley
    17. Tarragon
    18. Pepper
    19. Laurel leaf or bay leaf
    20. Fennel
    21. Sausage
    22. Salt
    23. 'by oven', or meaning to put something in the oven (mettre au four)
    24. Roasted
    25. Boiled

    Green peppercorns, although by your usage you might be thinking of a 'poivron vert', which is a green bell pepper.