1. What is the Chinese process known as “flavour potting”, and how long will the ingredients last?
2. Which Italian dessert, its name meaning “pick-me-up”, is made with mascarpone cheese, flavoured with coffee and spirit?
3. What does the name of the Indian spice garam masala literally mean, and at which point in the cooking process should it be added?
4. Which name is common to all of these descriptions: sand, Dover, Scarborough, lemon, witch and diamond?
5. How should boiled leg of pork be garnished, and what should accompany it?
6. What is the basic leaf required for the American poke salad, and what are the other uses for this plant?
7. How does sauce gribiche differ from sauce tartare?
8. Dim sum means “eating snacks for pleasure”. What is the alternative name for these Chinese dishes?
9. What are the four ingredients required to make lemon curd, and how is it cooked?
10. Which fish was caught in the River Thames, was a Cockney favourite and was served as a street snack in the 19th century?
11. Grapeseed oil cooks at a very high temperature and is also an acceptable alternative to olive oil in salads. What was its main use in years gone by?
12. Which type of meat is obtained from the following breeds: Hebridean, Manx Logthan, Soay and Wensleydale?
13. What is the most effective way of removing a scallop from its shell, and why?
14. What do the terms “New York” and “long-legged” mean when referring to geese, and how does this affect the price?
15. On some French wine labels, there is the term “vin de pays”. Which term would be used to signify this classification on an Italian label?
Published by: The Caterer