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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 |