Quiz answers

1. This is not on sheep, but on the forequarter of beef. Along with fore, middle and chuck ribs, brisket, shank, plate and sticking piece.

2. 8oz of flour will be required. The bouchées should not be placed too close together and should be cooked on a damp, greased baking tray.

3. The term bouquet is normally used. The styles are: fresh, being fruit or flowery; animal scent; or the smell of the woods.

4. Run down is fish, often mackerel, with tomatoes. The other ingredients include lime, coconut milk, onions, vinegar, chillies, garlic and thyme.

5. Overheads are the costs that normally remain static, cost of sales vary with production levels. The term to describe the cash needed to cover both of these is the breakeven point.

6. Items with this characteristic are those which will absorb water from the atmosphere. Sugar will turn into a solid block if this is allowed to happen.

7. Once popular in France, this plant is grown for its oil, although groundnut oil has now overtaken the demand. This oil should not be overheated.

8. Lemon juice is normally used, rather than vanilla.

9. Mah ho are slices of pineapple topped with fried pork, peanuts, onions, sugar and chilli. They are often garnished with mint and coriander leaves.

10. Large ice crystals, which occur during slow freezing, break the cell wallsof the food. On defrosting, a large amount of moisture drains off. This does not happen with quickfreeze, as the crystals are small.

11. The expression ras al-hanout (roof of the shop) is used to indicate a mixture of spices. Black pepper, cloves, cinnamon and dried rosebuds are usual.

12. Always ensure that the fish has been dried as the water will boil off. Do not pour too much oil into the pan and do not cook too much fish at one time.

13. The remaining four joints are belly, spare rib, leg and loin. The meat should be soft and fine in texture, and a light-pink in colour.

14. Petite marmite is an extra-strength consommé containing chicken, beef and vegetables. It should be served in a pot, traditionally made from porcelain or earthenware.

15. These items are known as texturing agents. They are added to products to improve their smooth cream texture.