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| fried leftover vegetables and potatoes |
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| thick chicken soup containing leeks and barley |
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| a popular cheese in the British Isles |
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| sheep's heart, liver, and lung mixed wit oatmeal, stuffed. |
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| smoked herring, served at breakfast or tea |
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| a turnover usually filled with meat, potatoes, and vegetbles |
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| a savory battercake cooked in meat fat. |
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| cooked cereal, usually oatmeal |
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| Irish dish containing potatoes, and kale or cabbage |
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| slightly sweet American biscuit-type product |
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| sausages and mashed potatoes |
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| cooked beef stew topped with crust of mashed potatoes |
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| Which of the following countries was not a British Colony: India, Russia, Australia, America |
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| Which of the following is not a popular grain the British Isles: Barley, Corn, Oats, Wheat |
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| Which city is considered teh gastronomical capital of France? |
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Definition
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| Prior to the 1700's foods were heavily spiced because of |
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| lack of refrigeration and to cover the spoiled or rancid taste. |
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| The two distinct cuisines found in France are |
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| The region known for apples and foods containing ample amount of cream and butter is |
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| The region know for its use of olive oil, olives, and tomatoes |
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| All the following are examples of regional French cuisines except: Canard Monmorency, Beef Bourguignon, Ratatouille, CogQu Vin |
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| A dish from Alsace contains sauerkraut, sausages, meat and boiled potatoes |
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| She changed the course of dining in France forever |
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| France produces more than ________ varieties of cheese |
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| think, delicate pancakes, orgiinated in Brittany |
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| a Caramelized upside-down applie pie. |
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| highly prized goose liver |
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| Apple Brandy made in Normandy |
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| Alsacien dish containing sauerkraut cooked with sausages, meats. |
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| soft and tangy blue veined sheep's mik cheese, ripened in caves |
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| a one-pot dish containing meats, white beans and herbs. |
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| Mediterranean fish/shellfish stew originated in Marseilles |
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| Most common starch in Britian and German |
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| _____ is by far the most popular meat in Germany, mot eaten in the form of sausage: beef, lam, chicken, pork |
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| Germany is famous the world over for __of which there are over 200 varieties |
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| Name of any of the couless varieties of sausage |
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| Popular cheese made in Germany |
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| Beef (horse origniall) marinated in vinegar and sugar, braised |
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| A thin pounded piece of meat stuffed and rolled. |
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| Delicate, smoked ham similar to Italian prosciuito-. |
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| pan fried veal cutlets from Austria |
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| starch that is a cross between a dumpling and a noodle. |
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