French Foods Trivia

1. Julia Child had two other co-authors in "Mastering the Art of French Cooking, Volume One". How many co-authors worked with her on "Mastering the Art of French Cooking, Volume Two"?

From Quiz Julia Child: Masters the Art of French Cooking II

Answer: One

In Volume Two, published nine years after Volume One, Julia co-authored with Simone Beck, taking the total number of authors down to two. Louisette Bertholle was the third co-author of Volume One and parted ways for the second book. Simone Beck is a competent chef in her own right, with other cookbooks to her credit, all with very French, but not difficult recipes. She and Julia were firm friends.

From Quiz Julia Child Masters the Art of French Cooking

Answer: Two

Julia co-authored this book with Louisette Bertholle and Simone Beck in 1961, and their names are on the cover, but with Julia having star billing. In the Foreword all three women suggested that the title of this book could well have been "French Cooking from the American Supermarket", which it really is. This I think, explains its huge success. But above all, the three authors exhorted all cooks using this work "to have a good time." I want the same for you in this quiz.

From Quiz A Taste of France

Answer: Camembert

An inhabitant from the village of Camembert reputedly invented the cheese in the 19th century. Marie Harel gave shelter to a monk from Brie, near Paris, during the French Revolution. In return he gave her the 'secret' recipe to make the cheese.

From Quiz Food Always Tastes Better in French

Answer: Snails

Snails have been eaten since the Pleistocene epoch and are eaten in many parts of the world, including Europe, Asia and Africa. Called escargot in France, entire farms exist that are devoted to heliciculture - farming snails for food.

From Quiz Deciphering the menu

Answer: Mouth amuser

That's right. Amuse Bouche literally translates from French to 'mouth amuser'. Basically, it's a bite-sized hors d'oeuvre chosen by the chef, not the person ordering the food. It is served at the start of a meal to excite the tastebuds and prepare the diner for the style of the food to follow. In this case, my 'amuse bouche' was a teeny tiny piece of bocconcini cheese, a small piece of what I think was some sort of olive puree which tasted more like basil flavoured icecream (without the cream), some truffle crumbled onto the plate (in fact it just looked like dirt) and, the only recognisable thing on the plate, a roasted cherry tomato. Luckily, I made the right assumption in that I wasn't about to eat a funny looking small tree!

From Quiz French Cooking Terms

Answer: Vol-au-vent

In French, Vol-au-vent means "windblown" which describes the lightness of the pastry.

From Quiz French Food for Thought

Answer: Mushrooms and cream

Morels, or 'Morilles' in French, are mushrooms with a honeycomb shape. Morels are usually harvested in the wild. They are often plentiful in areas after forest fires. Morilles à la crème is often served in layers of toasted brioche bread as an appetiser.

From Quiz The Crème de la Crème of French Food

Answer: Ewe

Roquefort, pronounced 'rock-a-for', is made from the milk of the Lacaune sheep. They graze predominately in limestone areas of France, which dictates the grass and wild flowers that grow there and which in turn influences the flavour of the milk. Roquefort is soft and crumbly; rather like Feta, but it's a blue cheese with a very distinctive character due to the unique way in which it is matured.

From Quiz Petite Snails

Answer: 40,000

Surprise, surprise but the French are the biggest consumer of escargots in the world with up to 20,000 tonnes imported from countries such as Greece and Spain.

From Quiz C'est delicieux!

Answer: Provence Alpes Cote d'Azur (Marseille in particular)

Bouillabaisse is considered the specialty of Marseille as the fish necessary for the preparation are from there. Though you may find it on the menu elsewhere, the purists will tell you that only Marseille can make true bouillabaisse.

From Quiz Basic French Food Terms

Answer: crescent

Sometimes their 'brioches' look like a chef's hat.

From Quiz ENCORE French Culinary Terms

Answer: Prairie Oysters or by product of 'steer' or 'ram' making

I remember hearing my grandparents in the States chuckling about prairie oysters and then hearing what it was!

From Quiz Even More Strange French Culinary Terms

Answer: Cheeks

I suppose I am not suprised that people eat it, just that they didn't pick a suitable euphemism.

From Quiz More Strange French Culinary Terms and Dishes

Answer: a puff pastry with apricot jam and crystal sugar

The Larousse translates this as 'Venetians', as you might have guessed.

From Quiz Strange French Culinary Terms

Answer: Nun's farts

Yes indeed, but translated in the more genteel Larousse Gastronomique as Nun's sighs.

From Quiz French Regional Cuisine

Answer: Alsace

Baeckoffa is a typical dish from Alsace. The decorative oval ceramic dish with a cover is a household must. The more it's cooked the better it is.

From Quiz Provencal Cuisine

Answer: Garlic mayonnaise with olive oil, served with poached salt cod, boiled vegetables, and hard boiled eggs.

Aioli is a typical meal for festivities and sometimes villages brag about the biggest aioli ever made ! The saying goes that you put in one clove per person at the table. And that it is only good if everyone eats it !

From Quiz Julia Child Masters the Art of French Cooking

Answer: Soup

Starting with soup recipes is not something that comprehensive cookbooks do any longer. It has become more fashionable to suggest what we might eat before we actually sit down to dine. Therefore, appetizers, finger-foods and other cocktail delicacies normally precede chapters on at-table dining recipes. More traditional French meals usually might be prefaced by a few nuts/olives with a drink, or perhaps some vegetable crudités or tiny puff pastry bites. It was not done to fill up with almost meal-sized servings of "appies" before being called to the table.

From Quiz What's Cooking in the Tour de France?

Answer: Munster

Munster is the only of these cities that lies in the region Alsace and has given its name to a cheese variety. The treaty to which I refer in the question, is not named after the French city Munster but after its German namesake. This treaty was concluded in 1648 and ended the Eighty Years' War. According to the rules of the Appelation d'Origine Contrôlée, Munster cheese has to be made from crude milk produced in a limited zone (mainly from the region Alsace, but also from the directly neighbouring region Lorraine). There are also specific rules for the ripening of the cheese (during which period the cheese is frequently washed with brine). Alsace is a French region near the Jura and Vosges mountain ranges, between the Ardennes to the North and the Alps to the South. It borders Germany, and those interested in history can visit the remains of the Maginot line (a series of fortifications) near this border. Some interesting cities to visit in the Alsace are Colmar, Strasbourg (the capital) and Mulhouse. One of the interesting Tour de France stages in the Alsace was the 13th stage from the Tour in 2009. In a stage of 200 km between Vittel and Colmar, seven cyclists took the lead after only three kilometres. One of these seven, the German Heinrich Haussler, stayed in front up till the finish, and he won this stage with more than 4 minutes advance.

From Quiz A Taste of France

Answer: Carrots

The region of Crécy in northern France is noted for the production of carrots. The area is also famous for its battlefield and the Hundred Years War. The English traditionally ate carrot soup on August 26th, the anniversary of the French defeat at the Battle of Crécy.

From Quiz Food Always Tastes Better in French

Answer: Clam Chowder

The word "chowder" itself is thought to have come from the French "chaudiere," which means pot or boiler. New England clam chowder is a white chowder containing milk or cream, Manhattan clam chowder has a red color from the addition of tomatoes, and Rhode Island clam chowder is traditionally made with a clear broth.

From Quiz French Cooking Terms

Answer: roux

A roux forms the basis of three mother sauces in classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole.

From Quiz French Culinary Terms

Answer: Finely shred

The best example on which chiffonade is most performed is cabbage.

From Quiz French Food for Thought

Answer: All answers are correct

The Provençal region is often referred to as the garden of France due to the glorious climate which produces wonderful herbs, fruit and vegetables. Ratatouille was originally a peasant dish from the area around Nice. The word comes from the French to toss food. The main ingredients are tomato (tomates) eggplant (aubergine), bell peppers (poivron), courgettes (courgettes!), some herbes de Provence, and sometimes basil. All the ingredients are sautéed lightly in olive oil with garlic. Bouillabaisse is a fish soup. It is often served as a main course with rouille (a spicy mayonnaise) and warm bread. Order a salade niçoise anywhere along the Riviera and you will get a different dish every time! Heyraud, author of La Cuisine à Nice, wrote in 1903 that "the true salad of that name should contain quartered artichoke hearts, raw peppers and tomatoes, black olives and anchovy fillets. The dressing should be olive oil, vinegar, salt, pepper, mustard and chopped 'fines herbes'" ( parsley, chives, chervil and tarragon).

From Quiz The Crème de la Crème of French Food

Answer: Aveyron

Only cheese matured in the Cambalou caves, situated near the town of Roquefort-sur-Soulzon, is allowed, by European law, to bear the name Roquefort. 'Penicillium roqueforti', the mould which gives Roquefort its distinctive flavour, is found in the cave's soil. Traditionally cheese makers left bread in the caves until the mould had consumed it and then the bread was powered. Now the mould can be produced in laboratories and added to the curd or injected through the rind. The labyrinth of high vaulted caves, with fleurines (natural ventilation shafts) is open all year round for visitors For a quick salad just mix lettuce leaves (lambs lettuce works the best), walnuts and crumbled Roquefort. It is delicious!

From Quiz Petite Snails

Answer: Yes, they contain important vitamins and minerals

The snail is brimming with calcium, magnesium and vitamin C. One of the most popular cooking methods is "à la Bourguignone" which does contain butter and many recipes have rich sauces, causing a slight problem with cholesterol.

From Quiz C'est delicieux!

Answer: Cavaillon

Cavaillon is located in the Luberon in Provence. The very best melons are from there. Camembert is a place in Normandie famous for its cheese.

From Quiz Food and Wines from Burgundy

Answer: Noah

Saint-Bernard was probably too much of an ascetic reformer to fully appreciate the qualities of the vineyards which his Cluniac predecessors had first planted in the area. - Saint-Vincent is their patron saint.- Bacchus is the God of wine.

From Quiz ENCORE French Culinary Terms

Answer: Alexander ruled Macedonia a mosaic of many peoples

I have this one on pretty high authority. This you can find in any can section of the grocery. If you look at French school menus online, you'll see it on the fruit or sweet section or else the vegetable accompaniment to the meals.

From Quiz More Strange French Culinary Terms and Dishes

Answer: to accomodate leftovers in another way, homestyle

Larousse leaves this in French. This is the corned beef principle, the housewife makes a dish out of what she served yesterday.

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Last Updated Apr 13 2024 5:45 AM

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