France. Geography 1. What is France’s largest city and marketing and distribution center? Paris 2. What is the chief industry of France? manufacturing.

France

Geography

1. What is France’s largest city and marketing and

distribution center? Paris

2. What is the chief industry of France?

manufacturing

3. France has excellent farmland and grazing land.

What is their greatest natural resource? soil

4. Products of France:

A. Wheat – If France produces wheat, why do the

French import wheat? The French eat great

quantities of bread.

B. Wine

C. Cheese

D. Flowers – Perfume industry

French Cuisine:

1. Explain French cuisine: Regard cooking as an art.

2. French cooking is famous for sauces, salads, and

soups.

3. What herb is used frequently in French cooking?

tarragon

4. Why do French meat recipes require longer cooking?

Their meat is not so tender or well marbled as ours.

5. Basic types of French Cuisine:

A. Haute – Elaborate, elegant cooking.

B. Bourgeoise – Everyday peasant cooking.

C. Nouvelle – Cuisine to preserve the nutrients and

natural taste.

Food Terms:

1. a la – In the manner of.

2. a la carte – In the manner of the bill of fare.

Each dish selected is paid for

separately.

3. table d’hote – The Hosts’ Table: One fixed price

covers cost of meal.

4. aperatif – An alcoholic beverage taken before

the meal (wine base).

5. canapé – Small appetizer served on bread, cracker,

or pastry base. Means “a couch”.

(Finger food).

6. hors d’ oeuvres – Appetizer usually eaten at the

table with a fork and knife before

the main meal.

7. au gratin – An oven dish with crisp golden crust.

Sprinkled with cheese and/or bread crumbs.

8. au jus – Meat served in own natural juices.

9. banquet – A sumptuous formal meal.

10. bouillabaisse – A highly seasoned fish stew.

12. consommé – Clear bouillon.

11. bouillon – Means “to boil”. A broth made from meat, fish or vegetable to extract the flavor.

13. brioche – A light, rich cake bread. (Yeast dough).

14. buffet – A large table on which various dishes are

arranged in a decorative manner.

15. chef – A superior cook.

16. fondue – Means “to melt”. A hot dish made of

melted cheese into which pieces of

bread are dipped.

17. crepe – A type of thin pancake.

18. demitasse – Means “half a cup”. A small cup of

black coffee.

19. entrée – The main dish of a meal.

20. julienne – Food cut into match like strips.

21. gourmet – An expert who knows and appreciates

fine food and wine.

22. gourmand – A hearty, sometimes greedy eater.

23. menu – A list of dishes served at a meal.

24. mousse – A rich, spongy, light dessert.

25. petits-fours – Fancy little iced and decorated cakes.

26. souffle – A food which is baked until puffed.

(Egg based).

27. vichyssoise – Very elegant cold leek and

potato cream soup.

28. crouton – A small piece of bread fried in oil or

browned in oven.

29. quiche – A custard based pie made with

Swiss cheese and bacon.

30. vinaigrette – Oil and vinegar dressing to which

seasonings can be added.