問題一覧
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rely in limited number of products
german cuisine
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basic brown sauce on which all the other brown sauces are based
espagnole
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largest country in europe and in the world
russia
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all around lager style bottom fermented light beer
pils
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iconic dish of germany
schnitzel sauerbraten bratwurst and currywurst pretzels and black forest cake
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much simpler preparation than classical cooking in addition to utilizing food items
regional cookery
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example of preserve in german
schwein bier brot pokelfische bruhwursts
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worls best cheese
brie/bree camembert/ka-mom-beh munster/moons-tah roquefort/rol-fort neufchatel/noof-sha-tel
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french term of steamed
a la vapeur/a la vah-poor
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moat ordinary german sausage
bockwurst
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french term of toast/roasted
roti/row-tee
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is known for its sophisticated techniques and emphasis in high quality ingredients
french cuisine
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german cooking method
-geschmort/gesh-mort(braised) -gesotten/ge-so-ten(simmered) -eintopf/ayn-topf(stewed) -pfannengerichte/pfan-nen-ge-rik-te(pan fried) -gerauchert/ge-roy-kert(smoked)
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simple dish of boiled oatmeal
porridge
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french term of medium
a point/a-pawhn
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velouté is french for
velvety
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one of the richest in the world include thick sauces
german diet
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cuisine of the western parts of mainland europe
european or continental cuisine
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pot roast with a sweet-sour sauce
sauerbraten
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relies on preserved products because these can be utilized throughout the year
german cuisine
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famous for its beer suring octoberfest
germany
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french term of simmered
mijote/mi-joe-tay
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boasts an incredible variety of cheeses over 1000 types and wine
france
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blood and liver sausage
blut und leberwurste
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for frying sausage
bratwurst
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preserved fish
pokelfische
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made from tomato puree
tomato
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lighter beer
kolsch
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sheeps blood pudding
drisheen
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french term of baked
cuit au four/kweet-oh-foohr
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french pastries
baguette/bah-get croissant/kwah-suhnt pain de campagne/pan doo kum-pa-nyee pain au chocolat/pan-no shok-lat opera cake mille-feullie(meel-fwee)
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is often rich,filling and focuses on meat and potatoes
german food
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french term of braised
braise/bray-zay
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bitter beers
altbier & kolsch
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types of french cuisine
classical cookery regional cookery
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is a country in western europe
united kingdom of great britain
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classic sauces of france
béchamel hollandaise demi-glace
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continental cuisine based their techniques in what might be termed
healthy cooking
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hard baked products
biscuit
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preserved grain
brot
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often served over pasta, polenta
tomato
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pies, pudding, and large cuts of meats
baked/roasted
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characteristics of france
refined and elegant rich sauces and butter wine and cheese culture
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uniqueness of french cuisine
the cuisine cheese bread and pastries charcuterie wines and spirits
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french term of deep fry
frit/free
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mutton and tough cuts of meat
braised
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characteistics of france
refined and elegant rich sauces and butter wine and cheese culture
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scottish pudding made of heart, liver and other parts of sheep
haggis
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iconic dishes of france
coq au vin (chicken in wine sauce) boeuf bourguignon (beef stew in red wine) crêpes, croissants, and baguettes escargots (snails with garlic butter)
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french term of boiled
bouilli/boo-ee-yee
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french term of rare
saignant/say-gnon
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is renowned for creating some of the finest wines and other spirits
france
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bavarian white sausage
weisswurst
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mixture of egg yolk, melted butter and lemon juice
hollandaise
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most common cooking methods in meat preparation
roasting, braising ang frying
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brewed from malted wheat and barley
wheat beers
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salted pigs feet
cruibeens
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big flavor beers with malty aromatic
bockbier
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know world wide for their fine bread and pastries
french cuisines
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sausage made of pork
blood sausage
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actually ivolved from italian pastries
french pastries
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these are sausages and cure meats that can be found through france
charcuterie
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dessert that contains ladyfingers
trifle
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british dishes
bangers biscuits blood sausage cruibeens drisheen haggis porridge trifle
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how many types of sausages and types of wurst
1,500 and 500
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5 mother sauces
béchamel espagnole hollandaise velouté tomato
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french term of very rare
bleu/blew
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is a savory sauce that is made with roux and light stock
velouté
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cooking techniques in british isle
baked poached smoked
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types of wurst and sausage
bockwurst weisswurst bratwurst blut un leberwurste
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french term of poached
poche/pow-shay
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french term of grilled
grille/gree-yay
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existed only for the upperclass and aristorcracy and sauces with dishes held utmost importance
classical cookery
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is not as complex or refuned as other european cuisines
german
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is the second largest european nation
france
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scotish quick bread
scones
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german beer
pils altbier and kolsch wheat beers bockbier
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traditionally made with white roux and milk
béchamel
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3 parts of western
france germany british isle
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uniqueness of german cuisines
preservation rich food products sweet/sour and savory/sweet combination simple,straightforwarded quality limited products
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sausage in england and ireland
bangers
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breaded and fried meat
schnitzel
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darker beer
altbier