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The concept of 'terroir' and its impact on French cuisine
Contributed by: Cresswell
  • 1. Which French region is known for its unique terroir and cheese?
A) Normandy.
B) Provence.
C) Brittany.
D) Languedoc.
  • 2. What is a key ingredient in the terroir concept in French cuisine?
A) Local produce.
B) Imported spices.
C) Canned ingredients.
D) Frozen foods.
  • 3. Which of the following best describes a 'terroir' dish?
A) A dish made with local ingredients.
B) A dish with no specific origin.
C) A pre-packaged meal.
D) A dish that uses international recipes.
  • 4. Which French region is famous for its climats, influencing its terroir?
A) Aquitaine.
B) Champagne.
C) Alsace.
D) Burgundy.
  • 5. Why is terroir particularly celebrated in French cuisine?
A) It simplifies grocery shopping.
B) It fosters authenticity and regional identity.
C) It promotes global cuisine.
D) It allows for faster food production.
  • 6. What aspect of terroir can change from year to year?
A) Weather patterns.
B) Serving styles.
C) The types of cuisine served.
D) Cooking techniques.
  • 7. What role do local traditions play in the concept of terroir?
A) They standardize recipes across regions.
B) They shape how ingredients are prepared.
C) They limit creativity in cooking.
D) They have no role.
  • 8. Which dessert could be considered to embody the terroir concept?
A) Chocolate cake with imported chocolate.
B) Cupcakes with global flavors.
C) Tarte Tatin with local apples.
D) Frozen yogurt from a chain.
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