Culinary Quiz

1. Clostridium welchii is a type of food poisoning. Where will it normally be found?

2. Venison has a different shooting season for the male and female animal. True or false?

3. If an onion is required to be clouté, what would this involve?

4. The word sauté may imply three things. What are they?

5. Which exotic fruit is known as the tree tomato and from which country is it thought to have originated?

6. What type of liquid is fond de gibier?

7. How many pounds of tomatoes are normally required to make four portions of fresh tomato juice?

8. What are the main ingredients for an à la Grecque liquor?

9. Miso is a popular Japanese dish, normally at breakfast. What type of dish is it?

10. What is the essential factor in preparing blue trout?

11. What is the name by which the compact knife and corkscrew are known?

12. In which European country is rice a traditional staple in the north, while pasta is the main staple in the south?

13. Which East Anglian port has given its name to kippers on toast?

14. Some shortbread mixtures have extra eggs included in the ingredients. Why?

15. What do rabbit's ears and Bhudda's fingers have in common when associated with a Chinese kitchen?