Culinary Quiz

01 January 2000
Culinary Quiz

1. Serra means mountains, but it is also the name of an excellent cheese. From which country does this cheese originate?

2. Capers are used in many sauces and pickles. What type of ingredient are they: (a) flowers, (b) seafood or (c) berries?

3. What type of product is an andouillette and from what is it usually prepared?

4. How would you describe a fish glaze and how is it generally used?

5. Is the origin of the Scottish haggis (a) a birthday celebration dish, (b) wrapped-up leftovers or (c) an hors d'oeuvre?

6. Bécassine weighs approximately 4ozs, bécasse approximately 10oz. Which English names would best describe each of these items?

7. Matefaim is a French savoury cràpe. From where does the name derive?

8. Is cargo rice better known as (a) risotto, (b) brown rice or (c) wild rice?

9. How should the service of cauliflower with cream sauce differ from cauliflower with mornay sauce?

10. If white spots appear on a sponge, what will be the most likely cause? (The same cause may also have another effect.)

11. If you were given a pottle of wine, would it be (a) 1pt, (b) 4pts or (c) 80pts?

12. Morue salée has become a fashionable dish on many menus. What is its anglaise garnish?

13. Green butter is made by adding spinach juice. What is used to provide the colour in beurre rouge?

14. Praline has two different meanings. What are they?

15. Who is the patron saint of bakers and pastry chefs?

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