France/Italy quiz

What was the style of serving meals during the Middle Ages in France known as?

• Service en confusion

• Service en sequence

• Service en harmony

• Service en tradition

What did French meals in the Middle Ages typically consist of?

• Fresh vegetables and thin sauces

• Salted meats and thick sauces

• Fruits and light dressings

• Grains and broths

What did Catherine de Medici bring to France that helped transform serving style and dishes?

• Her ideas about fashion

• Her ideas about fine dining

• Her ideas about art

• Her ideas about politics

During which period were foods from the New World introduced to other parts of the globe?

• The Middle Ages

• The Age of Exploration

• The Renaissance

• The Industrial Revolution

What did Marie-Antoine Carême introduce?

• The first French cookbook

• "Mother sauces"

• A cookbook about cooking for royalty

• Magnificent shapes out of breads and cakes

How many stations were in the kitchen brigade system created by Auguste Escoffier?

• 3

• 5

• 7

• 10

In a high-end restaurant following Escoffier's brigade system, what was the main responsibility of the "saucier" that David was curious about?

• Preparing meat dishes

• Preparing fish dishes

• Preparing sauces and soups

• Preparing pastries

What do typical French foods rely heavily on?

• Imported spices

• Fast food concepts

• Local produce and meats available in the region

• Exotic fruits

During a cooking class, James is tasked with preparing a dessert. He decides to use pate a choux. What is he most likely making?

• To make pizza

• To make cream puffs and eclairs

• To make pasta

• To make bread

After Luna's baking class, she learned to make pastries from pâte à choux. What can she fill these pastries with once they cool?

• Ice cream and syrups

• Whipped cream, pastry cream, and fruit or nut purees

• Only savory fillings like cheese and meat

• Only chocolate or vanilla fillings