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French Cuisine
French Cuisine French III Final Exam Review
| Question | Answer |
|---|---|
| The 3 most important characteristics of French cooking are convenience, quality, and vitamin content. | False - regional, seasonal, and natural |
| Each region in France has its own unique cuisine and specialties using ingredients that are naturally found in those locations. | True |
| The majority of food in France is processed in much the same way as in the United States. | False - it doesn't have to travel as far or sit on shelves as long, so there are much fewer preservatives in most foods |
| Food in France is often served in a "natural" state. For example, fish is often served with its head still attached. | True |
| In France, it is considered polite to rest your hands in your lap during a meal. | False - placing your hands on the table is the polite thing to do |
| Deep fried foods are just as common in France as they are in the United States | False - although they certainly exist in France, it is much more commonplace in the United States |
| If you are invited to someone's house for dinner, you should bring a bottle of wine as a gift | False - a host might find it slightly insulting that you don't think they know how to pair a wine with the meal |
| If you are invited to someone's house for dinner, expect to stay about an hour | False - you should expect to stay at least two hours |
Created by:
Mme Szeljack
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