Culinary Quiz

1. What was the name of the first hotel and in which year did it open?

2. If a dish is said to be "à la Cambaceres", what would one expect this to indicate?

3. During the monsoon season in India, fish often has a muddy flavour. How is this removed?

4. Why would a waiter fear a policeman's heel?

5. Having too many yellow fingers can be a problem. Why?

6. What is the difference between pommes chips and pommes frites?

7. Red kidney beans contain a protein called haemagglutinin which causes red blood cells to mass together. Can cooking destroy this toxin?

8. Are all company directors legally expected to provide the same level of knowledge to a company?

9. What is the difference in the legal fat content between double cream and thick double cream?

10. Which herb was used as a symbol of wisdom and by whom?

11. Why is Royal Jelly so called and who provides it?

12. What would you expect to be served if you ordered a Japanese salad?

13. The savouries Croñte Derby and Canapé Yorkaise both have the same ingredients with one exception. What is this extra item and in which dish is it contained?

14. Who said: "to receive anyone as a guest is to become responsible for his happiness during the whole time he is under our roof"?

15. Ugli fruit is really only grown commercially in one country - what is it?

Answers to the quiz are on page 90