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Tartiflette - Quiz
Contributed by: Shields
  • 1. Tartiflette originates from which region of France?
A) Brittany
B) Provence
C) Savoie
D) Normandy
  • 2. What is the primary cooking method for Tartiflette?
A) Boiling
B) Baking
C) Frying
D) Grilling
  • 3. Tartiflette is typically served as what course?
A) Dessert
B) Side dish
C) Appetizer
D) Main course
  • 4. In what type of restaurant would you most likely find Tartiflette?
A) Chinese restaurant
B) Savoyard restaurant
C) Mexican restaurant
D) Italian restaurant
  • 5. Tartiflette is best enjoyed...
A) Reheated
B) Frozen
C) Hot and fresh
D) Cold and day old
  • 6. What is the texture of Reblochon cheese?
A) Soft
B) Hard
C) Waxy
D) Crumbly
  • 7. What type of meat is traditionally included in Tartiflette?
A) Sausage
B) Chicken
C) Lardons (bacon)
D) Ground beef
  • 8. What is a common seasoning for Tartiflette?
A) Black pepper
B) Cumin
C) Cinnamon
D) Oregano
  • 9. What is often served alongside Tartiflette?
A) Fruit salad
B) Cheese platter
C) Chocolate mousse
D) Green salad
  • 10. What region is tartiflette originally from?
A) Brittany in northwestern France
B) Normandy in northern France
C) Savoy in the French Alps
D) Provence in southern 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) 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) Péla
B) Ratatouille
C) Bouillabaisse
D) Daube
  • 15. What is a 'pelagic' in the context of tartiflette's history?
A) A traditional dance
B) A long-handled pan used to cook péla
C) A cooking technique
D) A type of cheese
  • 16. When was tartiflette first mentioned in literature?
A) 1905
B) 1705
C) 2005
D) 1805
  • 17. In which decade did tartiflette begin to appear on restaurant menus in ski resorts?
A) 1980s
B) 1990s
C) 1970s
D) 2000s
  • 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) Le Conseil National des Appellations d'Origine
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) Poulet au vin blanc
B) Coq au vin
C) Croziflette
D) Quiche Lorraine
  • 20. What ingredient can be substituted for reblochon in a related dish?
A) Morbier cheese
B) Emmental cheese
C) Cheddar cheese
D) Gruyère cheese
  • 21. What is the name of the dish made with Morbier cheese instead of Reblochon?
A) Morbiflette
B) Morbier gratin
C) Morbier tart
D) Morbidelle
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