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Tartiflette - Exam
Tartiflette
  • 1. Tartiflette originates from which region of France?
A) Provence
B) Brittany
C) Normandy
D) Savoie
  • 2. What is the primary cooking method for Tartiflette?
A) Frying
B) Grilling
C) Boiling
D) Baking
  • 3. Tartiflette is typically served as what course?
A) Main course
B) Dessert
C) Side dish
D) Appetizer
  • 4. In what type of restaurant would you most likely find Tartiflette?
A) Savoyard restaurant
B) Italian restaurant
C) Chinese restaurant
D) Mexican restaurant
  • 5. Tartiflette is best enjoyed...
A) Cold and day old
B) Frozen
C) Hot and fresh
D) Reheated
  • 6. What is the texture of Reblochon cheese?
A) Waxy
B) Hard
C) Soft
D) Crumbly
  • 7. What type of meat is traditionally included in Tartiflette?
A) Sausage
B) Lardons (bacon)
C) Ground beef
D) Chicken
  • 8. What is a common seasoning for Tartiflette?
A) Cinnamon
B) Black pepper
C) Oregano
D) Cumin
  • 9. What is often served alongside Tartiflette?
A) Cheese platter
B) Fruit salad
C) Chocolate mousse
D) Green salad
  • 10. What region is tartiflette originally from?
A) Normandy in northern France
B) Provence in southern France
C) Savoy in the French Alps
D) Brittany in northwestern France
  • 11. Which cheese is traditionally used in tartiflette?
A) Roquefort cheese
B) Camembert cheese
C) Brie cheese
D) Reblochon cheese
  • 12. What additional ingredient can be added to tartiflette for flavor?
A) Red wine vinegar
B) Apple cider vinegar
C) A splash of white wine
D) Balsamic vinegar
  • 13. From which language is the word 'tartiflette' probably derived?
A) Catalan
B) Occitan
C) Breton
D) Arpitan
  • 14. What traditional dish inspired the modern recipe for tartiflette?
A) Daube
B) Péla
C) Bouillabaisse
D) Ratatouille
  • 15. What is a 'pelagic' in the context of tartiflette's history?
A) A type of cheese
B) A traditional dance
C) A long-handled pan used to cook péla
D) A cooking technique
  • 16. When was tartiflette first mentioned in literature?
A) 1905
B) 1705
C) 1805
D) 2005
  • 17. In which decade did tartiflette begin to appear on restaurant menus in ski resorts?
A) 2000s
B) 1970s
C) 1980s
D) 1990s
  • 18. Which organization helped promote tartiflette by boosting the sales of reblochon?
A) Le Conseil National des Appellations d'Origine
B) La Fédération Française de la Gastronomie
C) L'Association des Fromagers de France
D) Le Syndicat Interprofessionnel du Reblochon
  • 19. What is the name of a dish similar to tartiflette that uses crozets instead of potatoes?
A) Coq au vin
B) Quiche Lorraine
C) Poulet au vin blanc
D) Croziflette
  • 20. What ingredient can be substituted for reblochon in a related dish?
A) Morbier cheese
B) Cheddar cheese
C) Gruyère cheese
D) Emmental cheese
  • 21. What is the name of the dish made with Morbier cheese instead of Reblochon?
A) Morbiflette
B) Morbier tart
C) Morbier gratin
D) Morbidelle
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