French Cooking

French omelets are:

• Filled with a variety of meats, vegetables and cheese. 
• Very large
• Tender and quick to prepare
• Better than American omelets.

Traditional French pans are made of:

• Copper
• Aluminum
• Steel
• Tissue Paper

Salade Nicoise typically includes these ingredients.

• Kidney beans, feta cheese, pickled beets, and bell pepper
• Tuna, boiled egg, tomato slices, anchovies, and Niccoise olives
• Salami, tarragon, broccoli, and Swiss cheese
• Tuna, clams, croutons, and calamari

White asparagus is grown:

• from a special seed variety only available in France.
• green, but turns white once it is picked. 
• by burying the plants under mulch.
• in water, away from sunlight.

French cheese is made from:

• buffalo, sheep's and yak milk.
• rice, almond, and soy milk.
• cow's goat's or sheep's milk. 
• Soy, almond, or coconut milk.

French bread is typically served:

• By tearing off pieces from the loaf. 
• Sliced in a cloth-lined basket. 
• With fresh butter.
• With seafood. 

Fleur de sel and sel gris are types of:

• Salt
• Pepper
• Bread
• Seafood

An egg-dipped grilled ham or turkey and cheese sandwich is called a:

• Croque madame
• Croque monsieur
• Croquembouche
• Croque sandwich

Modern French cuisine:

• Recipes use a lot of butter and cream.
• Is labor intensive and most suited for trained chefs.
• Uses plenty of seasonal, fresh vegetables. 
• Pairs starch with protein in every meal. 

Thin, tender French green beans are called:

• Artichaut
• Epinard
• Haricots verts
• Escarole