ITALY, FRANCE, AND GERMANY

Question 1

Italy:
Foundation of Italian cuisine, focusing on grains, legumes, and regional produce.

Answer 1

Ancient Rome

Question 2

Italy:
Integrated ingredients like tomatoes, maize, and cocoa from the _____________ and ___________

Answer 2

Middle East and the Americas

Question 3

Italy:
Refined cooking flourished under the Medici family, elevating food as an art form.

Answer 3

Renaissance

Question 4

Italy:
Rich ragù

Answer 4

Bologna

Question 5

Italy:
Birthplace of pizza.

Answer 5

Naples

Question 6

Italy:
Core Ingredients

Answer 6

Olive oil, tomatoes, cheese, and cured meats.

Question 7

Italy:
Arabic-inspired flavors.

Answer 7

Sicily

Question 8

Italy:
Saltless bread due to medieval trade disputes.

Answer 8

Tuscany

Question 9

Italy:
Based on pasta, fish, fruits, vegetables, cheese, cold cuts, wine, pizza, and coffee.

Answer 9

Mediterranean Style

Question 10

Italy:
Especially in Italian-American cuisine

Answer 10

Global Influence

Question 11

Italy:
Naples-origin thin crust, tomato sauce, mozzarella, and basil (Italian flag colors).

Answer 11

Pizza Margherita

Question 12

Italy:
Roman spaghetti with eggs, Pecorino Romano, pancetta, and black pepper.

Answer 12

Pasta Carbonara

Question 13

Italy:
Pasta layers with Bolognese sauce, béchamel, and Parmesan cheese.

Answer 13

Lasagna

Question 14

Italy:
Milan-origin creamy rice with saffron and butter.

Answer 14

Risotto alla Milanese

Question 15

Italy:
Venetian dessert of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.

Answer 15

Tiramisu

Question 16

Italy:
Dense Italian ice cream with fresh ingredients and lower fat content.

Answer 16

Gelato

Question 17

Italy:
Sautéing onions, carrots, and celery for sauces and soups.

Answer 17

Soffritto

Question 18

Italy:
Browning meat/vegetables for flavor (e.g., Osso Buco).

Answer 18

Searing (Rosolatura)

Question 19

Italy:
Low heat cooking for deep flavors (e.g., Bolognese sauce).

Answer 19

Simmering (Cottura Lenta)

Question 20

Italy:
Cooking pasta and mixing with sauce using pasta water.

Answer 20

Boiling and Tossing (Pasta Cottura)

Question 21

Italy:
Grilling meats, vegetables, and seafood with olive oil and herbs.

Answer 21

Grilling (Grigliare)

Question 22

Italy:
Used for lasagna, focaccia, and roasted dishes.

Answer 22

Baking (Cottura al Forno)

Question 23

Italy:
For arancini, fritto misto, and zeppole

Answer 23

Frying (Frittura)

Question 24

Italy:
Slow cooking in liquid (e.g., braised beef or veal).

Answer 24

Braising (Brasatura)

Question 25

Italy: Adding flavor by infusing oils, broths, or creams with herbs and spices.

Answer 25

Infusing (Infusione)

Question 26

Italy: Techniques for desserts like tiramisu.

Answer 26

Whipping and Folding (Montare e Incorporare)

Question 27

France: Foundation of French culinary traditions

Answer 27

Medieval Feasts

Question 28

France: Refined elegance inspired by Italian culinary arts.

Answer 28

Renaissance Influence

Question 29

France: Escoffier and others solidified France's culinary reputation

Answer 29

Classical Period

Question 30

France: Lighter flavors and simpler presentations.

Answer 30

Nouvelle Cuisine (20th Century)

Question 31

France: Culinary Evolution influenced by events like the

Answer 31

Crusades and Renaissance

Question 32

France: Key Figures of French Cuisine

Answer 32

La Varenne, Carême, Escoffier

Question 33

France: Modern Trends emphasis on lighter, elegant dishes through

Answer 33

Nouvelle Cuisine

Question 34

France: estament to centuries of innovation and cultural exchange.

Answer 34

Elegance and Elegance and Sophistication

Question 35

France: Regional Diversity Ratatouille, bouillabaisse, pissaladière.

Answer 35

Provence

Question 36

France: Regional Diversity Beef bourguignon, coq au vin.

Answer 36

Burgundy

Question 37

France: Regional Diversity Choucroute garnie, tarte flambée.

Answer 37

Alsace

Question 38

France: Regional Diversity Moules-frites, crêpes.

Answer 38

Brittany

Question 39

France: What's their Key Ingredients

Answer 39

Fresh produce, high-quality meats, seafood, dairy (cheeses, butter)

Question 40

France: Chicken braised in red wine with mushrooms and onions.

Answer 40

Coq au Vin

Question 41

France: Provençal fish stew with seafood in a saffron-infused broth.

Answer 41

Bouillabaisse

Question 42

France: Vegetable stew with eggplant, zucchini, tomatoes, and bell peppers.

Answer 42

Ratatouille

Question 43

France: Custard dessert with a caramelized sugar crust.

Answer 43

Crème Brûlée

Question 44

France: Beef braised in red wine with carrots, onions, and mushrooms.

Answer 44

Beef Bourguignon

Question 45

France: Snails sautéed in garlic butter and baked in their shells.

Answer 45

Escargots

Question 46

France: Base of carrots, onions, and celery for sauces and soups.

Answer 46

Mirepoix

Question 47

France: Flour and butter mixture for thickening.

Answer 47

Roux

Question 48

France: Quick cooking in hot fat like butter or oil.

Answer 48

Sautéing

Question 49

France: Searing, then slow cooking in liquid like wine or stock.

Answer 49

Braising

Question 50

France: Gentle cooking in liquid below boiling.

Answer 50

Poaching

Question 51

France: Dry-heat cooking in an oven.

Answer 51

Roasting

Question 52

France: Igniting alcohol in a hot pan to add flavor.

Answer 52

Flambéing

Question 53

France: Vacuum-sealed food cooked at precise water bath temperatures.

Answer 53

Sous-vide

Question 54

France: Using liquid to dissolve browned bits in a pan for sauces.

Answer 54

Déglazing

Question 55

Germany: Power is shared between the federal government and 16 states (Bundesländer).

Answer 55

Federal Republic

Question 56

Germany's Capital

Answer 56

Berlin (the largest city)

Question 57

Germany's Globals role

Answer 57

Known for engineering, automotive industry, and contributions to arts and philosophy

Question 58

Germany: Northern Germany shares traditions with?

Answer 58

Denmark

Question 59

Germany: Southern areas resemble

Answer 59

Austrian and Swiss cuisines

Question 60

Germany: Hearty dishes like Brotzeit and Münchner Weißwurst.

Answer 60

Bavaria

Question 61

Germany: Currywurst and seafood influences

Answer 61

Berlin and Hamburg

Question 62

Germany: Main Food

Answer 62

Pork, beef, poultry, potatoes, noodles, dumplings, breads, pastries, and beer

Question 63

Germany: Grilled sausage seasoned with nutmeg and coriander, popular at festivals.

Answer 63

Bratwurst

Question 64

Germany: Marinated and slow-cooked beef, served with dumplings or Spätzle.

Answer 64

Sauerbraten

Question 65

Germany: Breaded and fried veal or pork, often with lemon wedges.

Answer 65

Schnitzel

Question 66

Germany: Flaky pastry with apples, raisins, and cinnamon, served warm.

Answer 66

Apfelstrudel

Question 67

Germany: Potato salad with mayonnaise, mustard, and vegetables.

Answer 67

Kartoffelsalat

Question 68

Germany: Beef rolls filled with bacon, onion, and mustard in gravy

Answer 68

Rouladen

Question 69

Germany: Slow cooking in liquid; used for Sauerbraten.

Answer 69

Schmoren (Braising)

Question 70

Germany: Preserves nutrients, commonly for vegetables and fish.

Answer 70

Dämpfen (Steaming)

Question 71

Germany: Popular for meats and root vegetables, e.g., Schweinshaxe.

Answer 71

Rösten (Roasting)

Question 72

Germany: Essential for bread-making, e.g., Bauernbrot or Brötchen.

Answer 72

Kneten (Kneading)

Question 73

Germany: The spirit of coziness and comfort in German celebrations and gatherings.

Answer 73

Gemütlichkeit

Question 74

Germany: Salting, smoking, and pickling (e.g., sauerkraut and matjes).

Answer 74

Preservation Techniques