Quiz answers

1. Collar is used for boiling and grilling, hock is cooked in a similar way, and streaky is used for grilling and frying. All weigh about 9lb.

2. (a) The meat should be compact, (b) the flesh should be firm and lean, (c) both flesh and fat should be of a dull red colour, (d) the bone should be well structured and (e) the carcass should be evenly fleshed.

3. Midye pilakisi is served cold. It is prepared using lightly cooked onions, carrots, celery, tomatoes and potato. The mussels are left in their shells and garlic, parsley and fennel give added flavour.

4. (b) Cash-flow refers to the money generated from sales, which can be used to meet fixed and variable costs. It is also useful to know how much cash can be generated from assets.

5. The blintz is similar to the French cràpe. Although they are normally savoury, the most popular being cheese, they are also often served with cherries and other sweet fillings.

6. The word zephyr means a light wind and is often applied to dishes containing whipped cream or stiffly whisked egg whites.

7. Avgot raho is the dried roe of the grey mullet preserved in wax. It is no longer used because it has become an expensive delicacy in its own right.

8. The drink obtained its name directly from the grilled bread. A slice of toast was floated in a mug of hot spiced wine, from which each person drank. The host finally ate the toast.

9. Fins, scales and gills are removed, the belly should be split and the intestines discarded, blood from the backbone should be cleaned out, and the fish should be thoroughly washed.

10. The dish is made using pork, onions, peppers, tomatoes, rice and fat. Paprika provides a red colour and a traditional flavour.

11. A tavern, in France, was originally a wine shop and was not permitted to sell food. In 1698 the law changed, and meat, cooked off the premises, was allowed to be served.

12. Choucroute garni is traditionally garnished with slices of bacon, frankfurters and carrots. They are all cooked with the sauerkraut, the bacon being placed in the centre and covered with the cabbage.

13. One method is creaming the fat and sugar together, then adding the eggs and dry ingredients. The other is to rub the fat into the flour first. Both should have a light dropping consistency.

14. The Pinot Noir is used to make the greatest Burgundies, but along with the Meunier they produce Champagne.