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Study Guide Answers

1.     French people take delight in eating good food. True or false?
     true
2.     Being a chef is a highly-respected profession in France. True or false?
     true
3.     Name three historical regions mentioned in "Regional Cooking."
     any of the following: Provence, Alsace, Lorraine, Alpine Provinces, Spanish border region, Normandy, or Brittany
4.     Name two foods commonly eaten in Provence, which is next to the Italian border.
     any of the following: garlic, tomatoes, onions, olive oil, pizza, ravioli, or bouillabaisse
5.     Which place is the food "crepes" most closely associated with: a) Alpine provinces b) Provence c) Greece d) Brittany
     d) Brittany
6.     Which place is the food "couscous" most closely associated with: a) Provence b) Greece c) Brittany d) North Africa
     e) North Africa
7.     Which place is the food "cheese fondue" most closely associated with: a) Alpine provinces b) Provence c) Greece d) Brittany
     a) Alpine provinces
8.     Which place is the food "paella" most closely associated with: a)Greece b) Brittany c) North Africa d) Spanish border region
     d) Spanish border region
9.     Which place is the food "ravioli" most closely associated with: a)Alpine provinces b) Provence c) Greece d) Brittany
     b) Provence
10.     How did different regional cooking styles come to Paris?
     Regional cooking styles were brought to Paris, the capital, by the French people who moved there from the provinces.
11.     Give two reasons why French restaurants post menus outside at lunch and at dinner.
     Restaurants post menus outside so that: (a) people can see what food is offered and (b) people can know in advance how much it will cost to eat there.
12.     Name three items that are usually eaten at a French meal--for instance, bread.
     any of the following: bread, wine, mineral water, soup, salad, meat, fish, cheese, dessert, or coffee
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 " la carte." True or false?
     true
14.     Traditional French restaurants close down, and are not open for business between meals. True or false?
     true
15.     French people don't like to eat food outdoors. True or false?
     false/ They like to eat outside at picnics or at restaurants that serve food outdoors.
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
     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
     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
     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?
     true
20.     The French have always eaten corn and potatoes. True or false?
     false/ After the Spanish brought corn and potatoes to the Old World, it took the French more than 300 years to accept them as fit for human consumption.
21.     "Nouvelle cuisine" and "cuisine minceur" promote food that is rich and fattening. True or false?
     false/ "Nouvelle cuisine" and "cuisine minceur" promote food that is low in fat and slimming.
© Educational Video Network, Inc. 2005 - www.evndirect.com
Your leading source for curriculum-based educational videos and DVDs.