European Cuisine - Northern & Western Regions

What is braten?

• A French Sauce
• A Swedish Meatball
• A German term for roast
• A German sausage

A thin, delicate pancake usually rolled or folded around a filling

• Croissant
• Crepes
• Husmankost
• Escargot

What is a Smorgasboard?

• A term used to describe French Appetizers
• Danish open face sandwhiches
• A Swedish buffet of 20+ dishes
• A Swedish buffet of 30+ dishes

In which region are smorgasbords popular?

• British Isles

• France

• Germany

• Scandinavia

What is escargot?

• Frog Legs Eaten as Food
• Sheep's stomach stuffed with a pudding made of oatmeal and sheep organs
• A German Pancake
• A snail eaten as food

What is another word for kartoffelpuffer?

• German Potato Pancakes
• Fish and Chips
• Spatzle
• Sauerkraut

A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution before cooking. 

• Spatzel
• Lingonberry
• Crayfish
• Lutefisk

A Danish open face sandwhich

• Sauna
• Smorgasboard
• Husmankost
• Smorrebrod

Which of the following is a small German dumpling commonly served as a side dish?

• Sauna
• Strudel
• Spatzle
• Sauerkraut

In France, when are hors d'oreurves traditionally served?

• For breakfast

• Before the main course

• After the salad course

• After the cheese course