- 1. What is the literal translation of the French term 'crème fraîche'?
A) Fresh cream
B) Cultured butter
C) Thick milk
D) Sour cream
- 2. What is the approximate pH level of crème fraîche?
A) 7.0
B) 4.5
C) 6.7
D) 3.2
- 3. How does crème fraîche compare to sour cream regarding acidity?
A) It is less sour
B) It is more sour
C) They are equally sour
D) It has no acidity
- 4. What is the typical butterfat content range for crème fraîche?
A) 0–5%
B) 50–60%
C) 10–45%
D) 5–10%
- 5. Which ingredients are required for crème fraîche under European labeling regulations?
A) Cream and bacterial culture
B) Cream, salt, and stabilizers
C) Cream and sugar
D) Milk and thickeners
- 6. What is used to sour crème fraîche during production?
A) Vinegar
B) A bacterial culture
C) Lemon juice
D) Rennet
- 7. In French-speaking countries, what does the term 'crème fraîche' without qualification usually refer to?
A) Yogurt
B) Liquid cream
C) Butter
D) Fermented thick cream
- 8. What can home cooks often use as a substitute for a starter culture?
A) Cultured buttermilk
B) Sour milk
C) Gelatin
D) Heavy cream
- 9. Which bacteria is NOT mentioned as part of the starter culture mix?
A) L. lactis biovar diacetylactis
B) L. cremoris
C) L. lactis
D) Lactobacillus acidophilus
- 10. What is added to low-fat crème fraîche in North America and the UK to help with texture?
A) Gelatin and sugar
B) Extra butterfat
C) Stabilizers like xanthan gum or starch
D) Salt and vinegar
- 11. At what pH level does the acidification of the casein micelle begin?
A) 4.5
B) 5.5
C) 7.2
D) 6.7
- 12. What is the isoelectric point of milk, below which casein micelles precipitate?
A) 6.7
B) 4.6
C) 3.5
D) 5.0
- 13. What term describes the fluid nature of the acid gel in crème fraîche?
A) Gaseous
B) Hydrophobic
C) Thixotropic
D) Newtonian
- 14. What percentage of milk fat triglycerides are long-chain triglycerides?
A) 50%
B) 10%
C) 75%
D) 25%
- 15. Why is low-fat crème fraîche less stable when heated?
A) It contains too much salt
B) It has too much acid
C) It lacks the high fat gel structure
D) The bacterial culture is inactive
- 16. Which French region is globally known for its crème fraîche?
A) Lorraine
B) Brittany
C) Champagne-Ardenne
D) Normandy
- 17. What is the specific town in the Calvados department where highly regarded crème fraîche is produced?
A) Isigny-sur-Mer
B) Bayeux
C) Caen
D) Rouen
- 18. In what year did the crème fraîche from Isigny-sur-Mer receive its AOC status?
A) 2018
B) 1976
C) 1986
D) 1996
- 19. What is the minimum fat content percentage mentioned for crème fraîche to avoid curdling in hot sauces?
A) Exactly 10%
B) Exactly 25%
C) Greater than 30%
D) Less than 20%
- 20. Which of these is a major dairy region in France that produces large quantities of crème fraîche?
A) Poitou-Charentes
B) Corsica
C) Provence
D) Paris
- 21. What is the Eastern European and Russian equivalent of crème fraîche?
A) Crema Mexicana
B) Smântână
C) Fromage blanc
D) Smetana
- 22. What is the name of the product similar to crème fraîche in Romania and Moldova?
A) Smântână
B) Crème d'Isigny
C) Smetana
D) Crema Mexicana
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