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NUTR 253 Exam 2 Study Guide Chapter 9: France

Terms in this set (44)

Île De France
region within a 50-mile circle of Paris
Ardennes
region extending north of Paris to the English Channel
Normandy
northern region of France along the coast of the English Channel just east of Brittany
Brittany
peninsula jutting from the northwest corner of France
Bordeaux
western region of France that is home to some outstanding wines and cognac
Perigold
area north of the Pyrenees where truffles are found
Truffles
dark, subterranean fruiting body of a fungus; especially rare and flavorful ingredient prized in French recipes
Languedoc-Roussilon
region in southern France that includes the marshy delta of the Rhone River
Carcassonne
walled city founded by the Visigoths that served as a fortress in southwest France during the Middle Ages
Provence
region in southern France adjacent to the French Riviera
Burgundy
region on the eastern side of France north of the Rhone Valley and southeast of Paris; wine is produced in the region
Alsace-Lorraine
eastern region of France bordering Germany
Champagne
region east of Paris where sparkling wine is produced
Lascaux
area in southern France where cave paintings from prehistoric people have been found
Gothic
style of cathedral featuring pointed arches and high, thin walls containing stained glass and strengthened by flying buttresses on the exterior
Flying Buttresses
external architectural feature to support the relatively thin windowed walls of Gothic cathedrals
Brillat-Savarin
author of the "The Physiology of Taste"
Escoffier
chef considered to be the definitive writer about French cuisine
Béchamel Sauce
basic white sauce made with cream or milk and thickened with flour
Hollandaise Sauce
basic white sauce made with cream or milk and thickened with flour
Béarnaise Sauce
sauce similar to hollandaise but with vinegar, shallots, and seasoning used instead of lemon juice
Velouté
basic flour-thickened sauce made with fish, veal, or chicken stock
Soufflé
baked foam of egg whites combined with a yolk and chocolate (or cheese or other flavoring) sauce
Crêpe
thin French pancake served with a variety of fillings and sauces
Brioche
rich, uniquely shaped bread that highlights the special butter of Normandy
Camembert
ripened dessert cheese originating from Camembert in Normandy
Calvados
apple brandy from Normandy
Tarte Tatin
apple tart made in Normandy by arranging apples neatly in a tart pan and covering with a pastry; tart is inverted after baking
Coquilles St. Jacques
dish made in Normandy by poaching scallops before serving in a flavored white wine sauce
Quiche Lorraine
tart featuring a bacon and custard filling originally made in Lorraine region of France
Choucroute Garnie
casserole of sauerkraut, sausage, and pork that is popular in Alsace
Coq Au Riesling
chicken cooked in Riesling, a white wine
Boeuf Bourguignon
French beef stew with vegetables and red wine
Escargot
snails usually served with butter or other sauce in Burgundy
Coq Au Vin
chicken simmered in red wine
Ratatouille
highly flavorful medley of vegetables and herbs from Provence
Cassoulet
meat and bean casserole from Toulouse in Languedoc-Roussilon (southwestern France)
Bordelaise
dark sauce made with meat juices, bone marrow, tarragon, shallots, and red wine of Bordeaux
Bouillabaisse
soup made with many types of seafood; created originally in Marseilles
Le Petit Déjeuner
French breakfast (typically a croissant and coffee)
Café Au Lait
coffee with milk, the most common breakfast beverage
Boulangerie
french bakery
Le Goûter
afternoon snack
L'apéritif
cocktail hour preceding dinner in France
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