Culinary Quiz

1. What is a "tablecloth stainer" and where would you expect to find it?

2. After the cooking of a product has taken place, how does vitamin C continue to be destroyed?

3. On a Turkish menu, what might one expect to find under the vegetable section, other than vegetable dishes?

4. Several socio-economic groups use hospitality facilities and the marketing companies will refer to these groups by the use of different letters. To which group does C1 refer?

5. Cocos are regularly served at seafront stalls. What are they and in which part of the British Isles do they bear this name?

6. What do the initials PUFA indicate?

7. Shark's fin soup is often made using dried fins. Both yellow and black fins are available, how do they differ?

8. What is Fin Aeblekage and at what point in a meal would it normally be served?

9. In which country would you find the tourist resort of Goa and by which country was it ruled for 400 years?

10. If you were asked to eat "ants in the tree", how would you react and where do you think you might be?

11. What is "clapshot" and where would you expect to receive it?

12. How do fruit tartlets and fruit barquettes differ?

13. All vegetables prepared "à la grecque" are cooked in a similar liquor. What does it contain?

14. How would you prepare a Mule's Hind Leg?

15. What is the difference in origin of Blanc de Blanc and Blanc de Noir wines?

Answers can be found on page 89