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Tartiflette - Exam
Contributed by: Shields
  • 1. Tartiflette originates from which region of France?
A) Normandy
B) Savoie
C) Provence
D) Brittany
  • 2. What is the primary cooking method for Tartiflette?
A) Boiling
B) Grilling
C) Frying
D) Baking
  • 3. Tartiflette is typically served as what course?
A) Side dish
B) Main course
C) Appetizer
D) Dessert
  • 4. In what type of restaurant would you most likely find Tartiflette?
A) Chinese restaurant
B) Savoyard restaurant
C) Italian restaurant
D) Mexican 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) Soft
B) Crumbly
C) Hard
D) Waxy
  • 7. What type of meat is traditionally included in Tartiflette?
A) Ground beef
B) Lardons (bacon)
C) Sausage
D) Chicken
  • 8. What is a common seasoning for Tartiflette?
A) Cinnamon
B) Black pepper
C) Oregano
D) Cumin
  • 9. What is often served alongside Tartiflette?
A) Green salad
B) Fruit salad
C) Chocolate mousse
D) Cheese platter
  • 10. What region is tartiflette originally from?
A) Provence in southern France
B) Savoy in the French Alps
C) Normandy in northern France
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) Balsamic vinegar
B) A splash of white wine
C) Red wine vinegar
D) Apple cider vinegar
  • 13. From which language is the word 'tartiflette' probably derived?
A) Arpitan
B) Catalan
C) Breton
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 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) 1905
C) 1705
D) 2005
  • 17. In which decade did tartiflette begin to appear on restaurant menus in ski resorts?
A) 2000s
B) 1980s
C) 1970s
D) 1990s
  • 18. Which organization helped promote tartiflette by boosting the sales of reblochon?
A) Le Conseil National des Appellations d'Origine
B) La Fédération Française de la Gastronomie
C) Le Syndicat Interprofessionnel du Reblochon
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) Quiche Lorraine
B) Poulet au vin blanc
C) Coq au vin
D) Croziflette
  • 20. What ingredient can be substituted for reblochon in a related dish?
A) Cheddar cheese
B) Emmental cheese
C) Gruyère cheese
D) Morbier 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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