Q 01/05

In what year did UNESCO list the 'gastronomic meal of the French' as intangible heritage?

A) 2010

B) 2014

C) 2018

D) 2022

Answer · why

A) 2010

A traditional French meal runs starter, main, then cheese or dessert, sometimes with a salad before the cheese.

Q 02/05

Which chef divided the professional kitchen into stations with the 'brigade system'?

A) Paul Bocuse

B) Auguste Escoffier

C) Marie-Antoine Carême

D) Joël Robuchon

Answer · why

B) Auguste Escoffier

The French press called him 'king of chefs and chef of kings'; his 1903 book Le Guide Culinaire is still a reference.

Q 03/05

Escoffier created the dessert Peach Melba in 1893 in honour of an Australian who was what?

A) A ballerina

B) A tennis player

C) An opera singer

D) A novelist

Answer · why

C) An opera singer

Nellie Melba also gave her name to Melba toast; Escoffier worked with hotelier César Ritz at the Savoy and Carlton in London.

Q 04/05

The croissant descends from the kipferl, a crescent-shaped pastry from which country?

A) Italy

B) Switzerland

C) Poland

D) Austria

Answer · why

D) Austria

August Zang, an Austrian artillery officer, opened a Viennese bakery on the rue de Richelieu in Paris in 1838 or 1839.

Q 05/05

Which four ingredients may a French 'baguette de tradition' contain?

A) Flour, water, yeast, salt

B) Flour, water, butter, salt

C) Flour, milk, yeast, sugar

D) Flour, water, oil, yeast

Answer · why

A) Flour, water, yeast, salt

A 1993 decree requires traditional bread to be kneaded, shaped and baked where it is sold; UNESCO listed baguette culture in 2022.