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