Bonjour
1- <em>What kind of food/meals would be called "appellation d'origine contrôlée"?</em>
At the very beginning, AOC was created to protect French wines only. Now, it's for meats, dairy products, mainly cheese, some fruits and vegetables, olive oil, honey .... But those last ones are AOP "appellation d'origine protégée" and concerns all the European community. AOC is only given to French wines. AOC and AOP are quite the same except that AOP concern all European community and AOC only France.
2- <em>What appellation d'origine contrôlée means ?</em>
It's a label of quality which protects products made in a precise geographic area with its own knowledge of making <em>(le savoir-faire). </em>It was created in 1935 to protect French wines and fight against fraud.
3- <em>What requirements must be met for the food to qualify for its appellation d'origine contrôlée ?</em>
<em> </em>All the stages of the production must be made with this "savoir-faire" <em>(knowledge, know-how..) </em>in a particular geographic area which gives to<em> </em>the product all its qualities.
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I did my best to explain. I'm not sure that your teachers will make a difference between AOP and AOC. The AOP began in 1992 <em>(for the european legislation) </em>and is obligatory since 2012, to be clearer to the consumers. It concerns all products of European community and only AOP can be wrtitten on these, except and only for French wines which may keep the sign "AOC"
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hope this helps ☺☺☺
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