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Study Guide Questions
1. French people take delight in eating good food. True or false?
2. Being a chef is a highly-respected profession in France. True or false?
3. Name three historical regions mentioned in "Regional Cooking."
4. Name two foods commonly eaten in Provence, which is next to the Italian border.
5. Which place is the food "crepes" most closely associated with: a) Alpine provinces b) Provence c) Greece d) Brittany
6. Which place is the food "couscous" most closely associated with: a) Provence b) Greece c) Brittany d) North Africa
7. Which place is the food "cheese fondue" most closely associated with: a) Alpine provinces b) Provence c) Greece d) Brittany
8. Which place is the food "paella" most closely associated with: a)Greece b) Brittany c) North Africa d) Spanish border region
9. Which place is the food "ravioli" most closely associated with: a)Alpine provinces b) Provence c) Greece d) Brittany
10. How did different regional cooking styles come to Paris?
11. Give two reasons why French restaurants post menus outside at lunch and at dinner.
12. Name three items that are usually eaten at a French meal--for instance, bread.
13. Generally, it is less expensive to order a whole meal, or "menu" at a fixed price than it is to order items separately, or "à la carte." True or false?
14. Traditional French restaurants close down, and are not open for business between meals. True or false?
15. French people don't like to eat food outdoors. True or false?
16. In the Ninth Century, how did Emperor Charlemagne make sure that there would always be enough food for him and for his court? a.) He created fishponds. b.) He created orchards. c.) He created vineyards. d.) all of the above
17. In the Eleventh Century, the poor suffered from starvation due to___________. a.) was b.) pestilence c.) famine d.) all of the above
18. How did the French avoid eating spoiled meat and fish before refrigeration was invented? a.) They salted or smoked their meat and fish, to preserve it. b.) Some ate enormous portions of large animals, so that there would be no leftovers. c.) Some ate only animals that were small enough to be entirely consumed at one meal. d.) all of the above
19. All of the following people made a contribution to the development of French cuisine: Greeks, Romans, Gauls, crusaders, Charlemagne, Catherine de Medici, Spanish conquistadors, and Paul Bocuse. True or false?
20. The French have always eaten corn and potatoes. True or false?
21. "Nouvelle cuisine" and "cuisine minceur" promote food that is rich and fattening. True or false?
© Educational Video Network, Inc. 2005 - www.evndirect.com Your leading source for curriculum-based educational videos and DVDs.