How Louisiana French Shaped New Orleans Culture Quiz

Answer: Pain perdu

"Pain perdu" translates to "French toast" in the French language. I also see where in Cajun French it is the same. Some of the earliest recipes used milk instead of eggs. Sometimes a mixture of eggs and milk is used to make French toast.
"Pain frits" simply translates in French to "fried bread."
"Pain de mais" is translated into "cornbread" in French.
"Pain de froment" has a loose meaning of "wheat bread" in French. I've read where some say that "white bread" is also fine since white bread is made from wheat in the first place.

Answer: Laissez les bons temps rouler

A more appropriate way to say "Let the good times roll" would be "prenons du bon temps" or "éclatons-nous" which is a less formal version. The phrase "laissez les bons temps rouler" is not correct grammatically in French, but spoken in New Orleans would be quite appropriate.

Some people would argue that this expression is Cajun, but if you want a more appropriate adjective, the word would be "Creole." The traditional culture of Louisiana culture is Creole, of which the Cajuns are now a part. Laissez les bons temps rouler is from the Cajun French. All of the above answers are still a literal translation for "let the good times roll," even though they all have slightly different spellings.

Answer: On a mangé du gru au déjeuner ce matin

"On a mangé du gru au déjeuner ce matin", translates in Cajun French to "We ate grits for breakfast this morning."
"On a mangé du pamplemouse au déjeuner ce matin", in Cajun French would be "We ate grapefruit for breakfast this morning."
"On a mangé du crepes au déjeuner ce matin", translates in Cajun French to "We ate pancakes for breakfast this morning."
"On a mangé du cereale au déjeuner ce matin", translates in Cajun French to "We ate cereal for breakfast this morning."

Answer: On a skewer

Oysters en brochette is usually served as an appetizer, but sometimes can be served for lunch. It is a classic New Orleans Creole dish. Raw oysters are alternated with slightly cooked bacon on a skewer. The skewer is then either breaded or broiled with corn flour and then sauteed or deep fried. They are then placed on toast cut in triangle shapes. Salt and pepper is usually added. Sometimes Meuniere sauce or Maitre d'Hotel butter is placed over the oysters and bacon after they are removed from the skewer.
"En brouchette" is translated in Cajun-French English as "on a skewer."
"Au beurre" is Cajun-French English for "in butter" or "buttered."
"Cuit" is French and translated to "baked" or "cooked."
"En sauce" has a meaning of "in sauce."

Answer: Bouef Gras

The observance is known as Bouef Gras and has a literal meaning of "fat beef." Before 1909 a real fattened calf or ox was walked during the Rex parade. In 1959 papier-mache animals were placed on floats, or held on sticks and still are seen at many parades.

The French derivation of Mardi Gras means Fat Tuesday. Mardi Jeudi or "Fat Thursday," is a holiday usually the last Thursday before Lent. It's more of a celebration in Europe than in the United States. Mercredi des Cendres is known as Ash Wednesday.

It marks the first day of Lent.

Answer: Roux

In New Orleans/Cajun cuisine, a roux is made with bacon fat or fish stock and by adding oil to either, not both, instead of butter. The fish stock makes it more flavorful if you are adding more seafood products to it and want more of that seafood taste.

The bacon fat stock makes it more appealing to those who want a lesser seafood, or more of a meatier taste. Either way both are not very thick but are full of flavor. Bearre manie is French for "kneaded butter." It is made by mixing equally consistent parts of flour and butter to make up a dough that can be used as a thickener for soups and sauces.

A liaison occurs when you mix egg yolks and cream and is very rich. It is also used as a thickening agent. Types of emulsions are mayonnaise, which is a mixture of vinegar or lemon juice, egg yolk and oil. Emulsions occur when two or more liquids are added together that are usually not capable of being mixed together.

Answer: Pralines

The name pralines supposedly is derived from the French cook, Marshall du Plessis-Praslin. In the New Orleans version, pecans are substituted for almonds, and brown sugar is usually part of the mix. With that you then add some cream, butter, and maybe some buttermilk. Cook it all in a pot at medium heat and stir until it becomes brown and thick. Calissons are an established French candy that has a thin layer of icing called royal icing. Usually different types of melons and oranges are made into a candied fruit mix with ground almonds.

The final product is a smooth, light yellow consistency. Vichy Pastilles is another French confectionery. Originally they were taken for digestive conditions. Today they come in a variety of flavors such as mint, aniseed, or lemon. Pastilles are usually liquid that are hardened. Made in Lyon, France, Coussin de Lyon is a sweet candy that was originally made in the shape of a cushion in 1960.

It is filled with curacao liqueur which is then embedded in a chocolate ganache. Marzipan is added which makes the product dark green.

Answer: Beignets

Beignets are the official state doughnut of Louisiana. New Orleans style means served hot with powdered sugar on them. It is usually served as a breakfast food but in New Orleans they are literally eaten at any time. A Berliner is a German doughnut pastry served sometimes with a fruit filing or without a hole.

It is made from a sweet yeast dough. A touton is a pancake made in Newfoundland that is usually made from leftover bread dough. It is usually served with molasses and sometimes corn syrup or maple syrup.

A cruller is also known as a twister and is also a fried pastry and is traditionally made in the shaped of a rectangle with the ends folded over. The French cruller however, is ring-shaped, and very light and airy but twisted.

Answer: Coffee with milk

Cafe au lait has a literal meaning of "coffee with milk", and when served in the traditional New Orleans way the milk is scalded and Chicory is added. This gives it a bit of a bitter taste. Ca phe sua nong is a coffee drink served in Vietnam and literally means "hot milk coffee." Cà phê sữa đá, also from Vietnam, has a literal translation meaning "iced milk coffee." Close but no cigar. Cafe Gommosa is a shot of espresso poured over one marshmallow.

Its literal meaning is "rubbery coffee." It was started in the Pacific Northwest.

Answer: Françé la lwizyàn

The United States Census states that approximately 3.5% of Louisianans over the age of 5 reported speaking French or a French-based creole. Only about 7% of the people of Louisiana either understand or convey French.
"Français de la Louisiane" is French for "Louisiana French."
"Kréyol la lwizyàn" is in the Louisiana Creole French language which translates to "Louisiana Creole" in English.
"Créole louisianais" is French for Louisiana Creole.
Colonial French is a type of Louisiana French and is spoken more than any other dialect. It was developed at the time of the Great Upheaval of the 1870's. When Louisiana French was being used as a language during its early years, it became the language of many parishes in south Louisiana, but mostly in the Creole parishes. These "Cajuns" named the language Acadiana.