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Tartiflette - Exam
Contributed by: Shields
  • 1. Tartiflette originates from which region of France?
A) Normandy
B) Provence
C) Savoie
D) Brittany
  • 2. What is the primary cooking method for Tartiflette?
A) Grilling
B) Boiling
C) Baking
D) Frying
  • 3. Tartiflette is typically served as what course?
A) Main course
B) Appetizer
C) Side dish
D) Dessert
  • 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) Hot and fresh
B) Frozen
C) Cold and day old
D) Reheated
  • 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) Chicken
B) Ground beef
C) Lardons (bacon)
D) Sausage
  • 8. What is a common seasoning for Tartiflette?
A) Black pepper
B) Cinnamon
C) Oregano
D) Cumin
  • 9. What is often served alongside Tartiflette?
A) Green salad
B) Cheese platter
C) Chocolate mousse
D) Fruit salad
  • 10. What region is tartiflette originally from?
A) Provence in southern France
B) Normandy in northern France
C) Brittany in northwestern France
D) Savoy in the French Alps
  • 11. Which cheese is traditionally used in tartiflette?
A) Reblochon cheese
B) Roquefort cheese
C) Camembert 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) Apple cider vinegar
D) Balsamic vinegar
  • 13. From which language is the word 'tartiflette' probably derived?
A) Arpitan
B) Breton
C) Catalan
D) Occitan
  • 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 long-handled pan used to cook péla
B) A type of cheese
C) A traditional dance
D) A cooking technique
  • 16. When was tartiflette first mentioned in literature?
A) 2005
B) 1805
C) 1905
D) 1705
  • 17. In which decade did tartiflette begin to appear on restaurant menus in ski resorts?
A) 1990s
B) 2000s
C) 1970s
D) 1980s
  • 18. Which organization helped promote tartiflette by boosting the sales of reblochon?
A) La Fédération Française de la Gastronomie
B) L'Association des Fromagers de France
C) Le Syndicat Interprofessionnel du Reblochon
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) Croziflette
C) Poulet au vin blanc
D) Quiche Lorraine
  • 20. What ingredient can be substituted for reblochon in a related dish?
A) Emmental cheese
B) Morbier cheese
C) Cheddar cheese
D) Gruyère cheese
  • 21. What is the name of the dish made with Morbier cheese instead of Reblochon?
A) Morbidelle
B) Morbiflette
C) Morbier gratin
D) Morbier tart
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