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