Culinary Quiz

01 January 2000
Culinary Quiz

1. Tinned meat is edible for eight years, fruit and vegetables for four. Will it still be in good condition after 100 years?

2. Choucroute is probably better known by it's German name. What is it?

3. There are four main reasons why puff pastry may rise unevenly. What are they?

4. Many meats have a large proportion of bone to flesh. What percentage of a chicken is bone?

5. In the Middle East, one vegetable is often referred to as "the poor man's meat" or "the poor man's caviare". Which vegetable is it?

6. Why was the wild boar of Japan regularly known as the mountain whale?

7. Which alcohol do the Danes put in their pancakes (a) whiskey (b) beer or (c) white wine?

8. Mocha describes the mixed flavour of chocolate and coffee. How did the term originate?

9. A person in the French wine trade is known as a courtier, but in Alsace the word gourmet is used. What does this person do?

10. Couscous, cooked in the Marrakech, style is often served as a final course before fruit. Is it (a) savoury (b) fish based or (c) a sweet?

11. Tallow is used in the production of cake mixes. What is this product?

12. How should fried eggs anglaise be finished?

13. If you were preparing pig's ear, how would you describe it on the menu?

14. The Indian dish Biryani may be prepared by two different methods. How do they differ?

15. The custard apple has a flavour similar to that of another fruit. Is it (a) an apple, (b) a pineapple or (c) a mango?

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