1. Coffee drunk by the traditionalist was always black. Coffee with milk was first made in the 1660s; was this by (a) an Italian, (b) an American or (c) a Dutchman?
2. How were genuine Cheshire farmhouse cheeses distinguished from factory-produced imitations?
3. When dining at a Muslim table, the meal may start with the salutation: "Bismillah." What does this mean?
4. In the West, pineapple is normally eaten as a dessert or garnish. In the Far East, it is often the sweet part of sweet-and-sour dishes. How is it often prepared in Sri Lanka?
5. Agua de Jamaica is a popular home-made soft drink in Mexico. It is served chilled, having been made by pouring boiling water over Jamaica flowers. By what name is this plant better known?
6. If cooking instructions use the term "mijoter", would this indicate (a) long, slow cooking, (b) stir-frying or (c) barbecue-style grilling?
7. In the USA, you may be asked for a grunt or a cobbler, depending on the state you are in. Which one belongs where?
8. The "Sweet Seven-Year War" took place in Vienna. What was the point of the dispute, and who won?
9. Oeufs brouilles georgette is made using eggs, crayfish and potato. How is the potato cooked and used in this dish?
10. A Big Apple is a cocktail made in praise of New York. Which spirit does it contain, and in what type of container is it served?
11. The fat content of cream cheese is 47.4%. How does this compare with Camembert, and are there any other major nutritional differences?
12. Diples are a favourite with many Greek children. What are they, and how are they served?
13. In Japan, noodles of various types and thickness form an extremely important part of the diet. How are they often eaten on a hot summer's day?
14. There are numerous possible imperfections which can occur when making cakes. What is likely to be the cause if, when cooked, a batch of cakes is filled with large holes and tunnels?
15. Stir-frying is a Chinese method of cooking now favoured worldwide because it uses a little oil to quickly cook and seal in the flavours. What frying agent was traditionally used?
lAnswers to the quiz are on page 66