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Quiz about French Regional Cuisine
Quiz about French Regional Cuisine

French Regional Cuisine Trivia Quiz


French regional dishes: match the dishes with the region they come from.

A multiple-choice quiz by Bruyere. Estimated time: 4 mins.
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Author
Bruyere
Time
4 mins
Type
Multiple Choice
Quiz #
27,463
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
6 / 10
Plays
3880
Awards
Top 20% Quiz
Last 3 plays: Guest 100 (4/10), Guest 120 (5/10), Guest 172 (6/10).
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Question 1 of 10
1. Baeckoffa: pork, mutton, beef, potatoes, onions, garlic, white wine, bay leaf, thyme, baked in layers after marinating overnight. Which region does it come from? Hint


Question 2 of 10
2. Piperade is made of tomatoes, bell peppers, hot pepper, onions, garlic, Bayonne ham, 8 eggs, and oil. Which region does it come from? Hint


Question 3 of 10
3. A 'Far' is a sort of baked creamy flan or pudding like dessert with rum, prunes and a dash of cinnamon. Where does it hail from? Hint


Question 4 of 10
4. Calvados: liqueur distilled from apples and used in many recipes in which region? Hint


Question 5 of 10
5. Real men don't eat them, but where does does the classic quiche come from? Hint


Question 6 of 10
6. Coq a la biere, or chicken cooked in beer, comes from which area? Hint


Question 7 of 10
7. What area do you find the classic Cassoulet that includes white beans, pork sausage, goose fat, cooked and cooked to perfection? Hint


Question 8 of 10
8. Potage Saint-Germain, a split pea soup with leeks, celery, cream, croutons, is typical of which city? Hint


Question 9 of 10
9. La potee: with pork, bacon, pork chops, green cabbage, leeks, green beans, carrots, turnips, potatoes and garlic comes from what area? Hint


Question 10 of 10
10. Escargots, or the larger variety of snails are typically from which of the following regions? The classic preparation has garlic, butter, and parsley. Hint



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Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Baeckoffa: pork, mutton, beef, potatoes, onions, garlic, white wine, bay leaf, thyme, baked in layers after marinating overnight. Which region does it come from?

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.
2. Piperade is made of tomatoes, bell peppers, hot pepper, onions, garlic, Bayonne ham, 8 eggs, and oil. Which region does it come from?

Answer: Basque country

This is a great big spicy omelette, typical of Basque country.
3. A 'Far' is a sort of baked creamy flan or pudding like dessert with rum, prunes and a dash of cinnamon. Where does it hail from?

Answer: Brittany or 'Bretagne'

The Far breton has almost a chewy texture, it sticks to your ribs!
4. Calvados: liqueur distilled from apples and used in many recipes in which region?

Answer: Normandy

Calvados, affectionately known as Calva, is used in many recipes, meat and desserts.
5. Real men don't eat them, but where does does the classic quiche come from?

Answer: Lorraine

The quiche is now available anywhere you go in France but originates here as I am sure you knew.
6. Coq a la biere, or chicken cooked in beer, comes from which area?

Answer: North (Picardy, Flandres, Pas de Calais)

There are over 300 recipes for this dish in the Northern areas of France!
7. What area do you find the classic Cassoulet that includes white beans, pork sausage, goose fat, cooked and cooked to perfection?

Answer: Throughout the Southwest (Perigord, Guyenne, Gascogne)

Legend has it that a real connoisseur will drive miles and miles for this dish throughout the southwest. Cassoulet of Castelnaudary is one of the classics.
8. Potage Saint-Germain, a split pea soup with leeks, celery, cream, croutons, is typical of which city?

Answer: Paris

This soup is typical of Paris.
9. La potee: with pork, bacon, pork chops, green cabbage, leeks, green beans, carrots, turnips, potatoes and garlic comes from what area?

Answer: Center, Auvergne

This is like a pot-au-feu. It is generally referred to as the Potee auvergnate.
10. Escargots, or the larger variety of snails are typically from which of the following regions? The classic preparation has garlic, butter, and parsley.

Answer: Bourgogne (aka Burgundy)

The procedure for catching, starving, purging and preparing them is elaborate and lengthy but well worth the wait, as is everything worth eating.
Source: Author Bruyere

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