Caterer and Hotelkeeper – 18809

1. Polenta is maize flour. It is often mixed with boiling water, butter and grated cheese.

2. This is not an old, traditional cheese. It is produced by Mr and Mrs Gray, whose name is Yarg spelt backwards.

3. Salade Ecossaise is finished with a curry-flavoured mayonnaise and then sprinkled with a little curry powder.

4. The person to see is the pastry chef. A stuffed monkey is a pastry sandwich, filled before cooking with peel, butter, sugar, egg and ground almonds.

5. This is a hot, red pepper sauce and the word Tabasco is the name of a south-eastern state in Mexico.

6. Finished by deep-frying in batter, they should first be poached and then marinated in lemon, oil and parsley.

7. Blanchaille are often seasoned with cayenne pepper, but this can correctly be served separately in a shaker.

8. The Italian liqueur sambuca is traditionally served flamed before drinking. It will also have a coffee bean floated in the glass. This is known as con la mosca - with the fly.

9. Pastäque is a water-melon, it has green or yellow skin and red flesh.

10. No. In Burgundy there are fish dishes that require the fish to be poached in red wine and, in Portugal, cod is traditionally served with a bottle of young red wine.

11. In the USA, Madeira cake is known as a pound cake. The reason being that the ingredients include 1lb butter, 1lb sugar and 1lb flour.

12. (a) soft-boiled eggs are often served this way in the USA and in northern European countries.

13. Martell cognac is referred to as Cordon Bleu, but the name has its origin in food. It was first awarded by Madame de Maintenon, mistress of Louis XIV, to her culinary students.

14. Hokey-pokey was the name given to cheap ice-cream, sold by street vendors. The name is thought to have come from the call made by the sellers, many of whom were Italian: "O che poco", meaning "Oh how little" (inexpensive).

15. Yes, this was the private blend of a statesman of that name. It was first sold to the public in 1836.