- 1. Which region of France is known for 'Rosbif à l'alsacienne'?
A) Alsace
B) Normandy
C) Provence
D) Brittany
- 2. Which cooking method is primarily used for 'Rosbif à l'alsacienne'?
A) Steaming
B) Roasting
C) Frying
D) Boiling
- 3. What is a traditional side dish for 'Rosbif à l'alsacienne'?
A) Quinoa
B) Rice
C) Potatoes
D) Pasta
- 4. How is 'Rosbif à l'alsacienne' typically served?
A) Sliced
B) Whole
C) Cubed
D) Ground
- 5. What is often used to marinate 'Rosbif à l'alsacienne'?
A) Vinegar
B) Wine
C) Oil
D) Soy sauce
- 6. What type of bread might accompany 'Rosbif à l'alsacienne'?
A) Focaccia
B) Baguette
C) Sourdough
D) Ciabatta
- 7. What is 'Rosbif à l'alsacienne' primarily made of?
A) Fish
B) Pork
C) Beef
D) Chicken
- 8. With which dish is 'Rosbif à l'alsacienne' often compared?
A) Pot roast
B) Steak
C) Roast chicken
D) Pork loin
- 9. What cooking method enhances the flavor in 'Rosbif à l'alsacienne'?
A) Microwaving
B) Sautéing
C) Steaming
D) Braising
- 10. In which month is 'Rosbif à l'alsacienne' typically enjoyed?
A) In summer
B) During winter
C) In autumn
D) In spring
- 11. What is the texture of well-cooked 'Rosbif à l'alsacienne'?
A) Tender
B) Chewy
C) Rubbery
D) Dry
- 12. Is 'Rosbif à l'alsacienne' cooked with vegetables?
A) Yes
B) No
C) Only herbs
D) Only spices
- 13. What is the main cooking technique behind 'Rosbif à l'alsacienne'?
A) Slow cooking
B) Microwaving
C) Quick frying
D) Stir-frying
- 14. What other dish is similar to 'Rosbif à l'alsacienne'?
A) Tarte Tatin
B) Boeuf Bourguignon
C) Coq au Vin
D) Ratatouille
- 15. When is 'Rosbif à l'alsacienne' typically served?
A) Thursday
B) Sunday
C) Monday
D) Friday
- 16. What is the cooking time for 'Rosbif à l'alsacienne' usually based on?
A) Weight of the meat
B) Amount of sauce
C) Temperature of the oven
D) Size of the pan
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