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