FRENCH

Question 1

10 COMMANDMENTS OF NOUVELLE CUISINE

Answer 1

1. Thou shalt not overcook
2. Thou shalt use fresh, quality ingredients
3. Thou shalt lighten menu
4. Thou shalt not be systematically modernistic
5. Thou shalt not ignore dietetics

Question 2

HISTORIC INFLUENCES

Answer 2

1. Roman Empire
2. Italian Imports & Catherine De Medici
3. French Revolution & the Evolution of French Restaurant
4. Francois De la Varenne
5. Marie Antoine Careme
6. George Auguster Escoffier
7. Fernand Point: Restaurant de la
   pyramide
8. The Restaurant
9. The French Trinity: Bread, Cheese, Charcuterie

Question 3

UNIQUE COMPONENTS

Answer 3

1. The Audience
2. The Chefs
3. Refinement
4. Organizations

Question 4

SIGNIFICANT SUBREGIONS

Answer 4

1. The North & Northeast: Nord-Pas-Decalais, Picardie & Champagne
2. The Northwestern Coast: Normandy & Brittany
3. The Central Eastern Region: Ardenne, Bourgogne & Lyon
4. The Central Western Mountain Region: Alsace & Lorraine
5. The Southeastern Alpine Region: Franche-Comte & Savoy

Question 5

MOTHER SAUCES

Answer 5

1. Bechamel
2. Veloute
3. Espagnole
4. Hollandaise
5. Tomato

Question 6

NAKAPALIBOT SA FRANCE

Answer 6

Atlantic Ocean, English Channel, Mediterranean Sea