NEW
Font size
S
M
L
XL
WorksheetsEurope 3
Total questions: 11
Worksheet time: 6mins
Name
Class
Date
1.
Which country has the Seine river, the Swiss Alps, and is the largest country in Europe?
a)
England
b)
France
c)
Scotland
d)
Germany
2.
Which country was influenced by the Moors, Scandinavians, Gauls, Italians, Vikings and Romans?
a)
England
b)
France
c)
Scotland
d)
Germany
3.
Which type of French cooking describes the fancy things they do in restaurants, instead of the way the people in the country really cook?
a)
Haute Cuisine
b)
Culinary Accomplishments
c)
Provincial Cuisine
d)
Nouvelle
4.
It is common for the French to purchase fresh ingredients daily
a)
true
b)
false
c)
depends on where they live
5.
a mixture of butter (or other fat) and flour. It forms the base of white sauces
a)
demi-glace
b)
roux
c)
gravy
d)
hollandaise
6.
the classic brown sauce made by simmering a long time
a)
demi-glace
b)
roux
c)
gravy
d)
hollandaise
7.
contains egg yolks, lemon juice, butter. To make this, the eggs must be warmed to prevent curdling and butter added slowly to prevent separating
a)
demi-glace
b)
roux
c)
gravy
d)
hollandaise
8.
meat stock base; rich and clear, and may be served hot or cold
a)
consomme
b)
veloute soups
c)
puree soup
d)
cream soup
9.
use a bechamel sauce along with cream
a)
consomme
b)
veloute soups
c)
puree soup
d)
cream soup
10.
Meat, poultry, fish or vegetables are added. Eggs, butter and cream thicken the soup
a)
consomme
b)
veloute soups
c)
puree soup
d)
cream soup
11.
made from meat, poultry, fish, or vegetables that have been cooked in a liquid
a)
consomme
b)
veloute soups
c)
puree soup
d)
cream soup
Reset
