Foods 2 Final Review

Vineyards can be found all over Italy.

True

Warm, filling, and hardy are all words used to describe the traditional cuisine of Poland.

True

A rare and expensive type of fungus that grows at the base of the oak trees in France are called ____.

Truffles

Sauce made with a roux and some type of chicken, veal, or fish stock

Veloute

The CAPITAL of Poland is ____________.

Warsaw

Poland's land decreased by 20%, following what major event?

World War II

The currency of Poland is known as the ____.

Zloty

Having a MEAL with one's FAMILY is not just a consumption of food, it is a ____________ in Poland.

Celebration

Brie, munster, camembert, and neufchatel are all ____ made in France.

Cheeses

All French chefs utilize ____ in their cooking.

Patience Quality ingredients Fresh Ingredients

Poles utilize PRESERVATION METHODS, of pickling, salting, and ____________ to extend food harvests.

Smoking

Rich clear soup made with a meat stock base. Can be served hot or cold.

Consommes

During the festival of _________________ in early June, the bread and wine used for Holy Communion is honored and carreied in special bowls through the steets of to the village crossroads.

Corpus Christi

Thin delicate pancakes which can have a savory or sweet filling

Crepes

Classic French brown sauce

Demi Glace

The TERRAIN of Poland is mostly ___________ although the landscape is carried with lakes, rivers, and some mountains.

Flat

Bringing an odd number of ____ to a dinner, or for a pleasant occasion, is considered a nice gesture in Polish etiquette.

Flowers

If children are receiving colored candy eggs and chocolate chickens in France, they are celebrating ____________.

Paques

A dish made of a meat filling, rolled in cabbage, and baked with a tomato sauce is called ____.

Golabki

The FOOD GROUP that is the foundation of Polish cuisine, as well as the base of their traditional food Pyramid is ___________.

Grains

The main crop in Poland is ____.

Grains

The ______________ region is located in central France. It is most famous for its vineyards and red wines. You can also score a plate of escargot here.

Burgundy

In France, the evening meal is usually eaten after ____.

8 pm

HALUSKI is a common Polish dish made of sauteed _______ and ____________ in Poland.

Cabbage, noodles

German influence is demonstrated in the __________________ region through foods like sausages, smoked ham, fruit, pies, and tarts.

Alsace & Lorraine

If you want French delicacied like Truffles and goose liver pate, you should head to the ____________ region of France.

Aquitane

The most popular bread made in France is ____.

Baguettes

July 14 is France's National Independence Day, they call it ____________________.

Bastille Day

A ____ is a traditional French white sauce made with a roux and milk.

Bechamel

White sauce made with a roux and milk

Bechamel

____________- is a POPULAR AND HARDY DISH served in Poland that helps warm people during cold times.

Bigos

Traditional Provencal seafood stew

Bouillabaisse

Small bundle of herbs wrapped in cheesecloth

Bouquet Garni

Although this region is relatively poor and the land is both rocky and wooded, ___________________ manages to produce: asparagus, artichokes, and cauliflower. This region is also known for their tasty crepes.

Brittany

Dessert made up of a slender pastry shell filled with cream or custard and iced on top

Eclairs

Snails eaten as a food. Considered a delicacy in France and typically eaten baked in the shell with butter

Escargots

A quiche is a fluffy baked egg dish made with a starch thickened sauce, into which stiffly beaten egg whites are folded.

False

A roux is a flour and fat mixture used to thicken a variety of French vegetable dishes, grain dishes, and desserts.

False

ALL of the dishes in France are essentially the same. They ALL use a lot of butter, eggs, cream and are very fancy

False

About 95% of Poland's land is devoted to some type of farming or agriculture.

False

Desserts are not popular in France.

False

Flavor, color, texture and elaborate presentation are emphasized in ALL of the French cooking styles.

False

France, New Mexico, and Canada are direct neighbors of Poland.

False

Growing seasons in Poland are generally long. This allows them to produce a large variety and quantity of fruits, vegetables, and other crops.

False

Meals on important Polish holidays, like Dwaili and Ramadan, are celebrated with large meals and family gatherings.

False

Meats are typically only eaten at the morning meal in Poland, and generally appear in the form of sausage.

False

Mozzarella cheese is a hard and strong tasting cheese while Parmesan cheese is soft and mild tasting.

False

Poland is completely surrounded by land and is NOT bordered by a single body of water.

False

Poland is the 2nd largest country on the contintent of Asia.

False

Poland's climate can generally be described as hot and tropical.

False

Poles grow and consume large amount of tropical fruits including: mangoes, coconuts, bananas, and pineapple

False

The 2 most common protein foods used for main dishes in France are veal and rabbit, although frog legs are also quite popular.

False

The 2 most important industries in France are High Fashion and Opera.

False

The French traditionally serve a salad with every meal.

False

The beginnings of Italian cuisine belongs to the Turkish.

False

Seen in leading restaurants and hotel, makes lavish use of eggs, cream, and butter, fancy, rich and heavy sauces, flavor, color, texture, and presentation are important, and this class of cooking is the one people in the United States associate most with France.

Haute Cuisine

Thick sauce containing lemon juice, eggs, and butter

Hollandaise

Small hot or cold dished meant to stimulate the appetite

Hors D'ouvres

Polish ____ is demonstrated through the money, time, and effort they show when entertaining family and guests.

Hospitality

Italians are credited with introducing ____ to the rest of Europe.

Ice Cream

Familly and tradition are very ____ in Polish culture. This can been seen in things like their foods, celebrations, currency, and general way of life.

Important

Communication during a meal, or otherwise, rarely involves moments of silence. Enthusiasm, motioning with one's hands, and interrupting others signifies ____ to Italians.

Interest and involvement

Holiday in May, which honors a 17 year old girl who led the French to freedom from the English is _____________.

Joan of Arc Day

If you were seeking a harty bowl of Cassoulet, you should head to the __________________ region in Southern France.

Languedoc-Roussillon

CLIMATE in Poland tends to be moderate or temperate. This means winters tend to be very ___________.

Long

"Fat Tuesday" or ______________ is a holiday when people use up their fats and sweets, just before the Lent.

Mardi Gras

Mixture of carrots, celery, and onion that is sauted and used as an aromatic component to dishes

Midday

Mixture of carrots, celery, and onion that is sauted and used as an aromatic component to dishes

Mirepoix

Dessert made with layers of puff pastry, separated by layers of cream filling

Napoleons

During ___________, the French sign carols, give children gifts, and have family reunions.

Noel

Apple orchards are found and Calvados is produced in _______________.

Normandy

The fertile green pastures in _______________ are perfect for cattle to graze. This is why this gerion is know for tender veal, rich cream, and butter.

Normandy

Light and natural, and low in fat and calories.

Novelle Cuisine

A traditional Polish food, which consists of a dough filled with a potato and cheese filling, is called a ____ in Poland.

Pierogi

What is the official language of Poland?

Polish

The national MEAT of Poland is ___________.

Pork

Goose, veal, duck, eggs, wild game, and almonds are all popular ____ in Poland

Protein foods

If you wanted to get an amazing dish of Ratatouille and see the olive trees growing along the Mediterranean, you should head to the ___________ region of France

Provence

Most of the dishes were once regional dishes and simple preparation methods.

Provincial cuisine

Vegetable casserole containing tomatoes, eggplant, zucchini, peppers, onions, and seasoning

Ratatouille

The _____________ region is both hilly and mountainous. They grown potatoes and raise cattle, creating a diet based on their local foods. Dishes are a combination of potatoes, milk, and cheese.

Rhône-Alpes

Which of the following is NOT a main/important grain grown in France?

Rice

The majority of the French identify with the ____ religion.

Roman Catholic

The majority of the population of Poland follows the ___ religion.

Roman Catholic

Colorful salad consisting of potatoes, tomatoes, green beans, and a vinaigrette

Salad Nicoise

KIELBASA is a smoky, spicy, pork ______________ made in Poland.

Sausage

What foods form the basis of most main dishes in France?

Seafood and Poultry

A traditional Polish diet generally has more calories than our current recommended US diet.

True

Bigos is the national dish of Poland, and it can be described as a hearty game stew.

True

During a French meal it is good manners to keep your hands on the table, as opposed to your lap.

True

Grains are one of Poland's most important crops as well as the basis of their traditional food pyramid.

True

In many parts of France, cooks buy food fresh each day and take great care in their selections.

True

Poland has a Democratic, Republic goverment, with both a President and a Prime Minister.

True

Poland is a country located in Europe.

True

Poland is a country that is grounded in both forestry and agriculture.

True

Polish cuisine has influenced and been influenced by the cuisines of it's surrounding countries.

True

The French traditionally eat 3 meals a day.

True

The climatic contidtions in France are well suited for growing grapes, which they use to make their famous wines.

True

The main meal of the day in Poland is the Obiad. This meal generally occurs between 12pm-4pm.

True

Traditional Polish cuisine is rich in meats, grains and hardier fruits and vegetables.

True