This Week's Quiz

It is December now and the home stretch for 2009. Here are the 5 questions for this week.

1. In English what are you doing when you "desosser"? It is a technical kitchen term and you have all done it either at home or at work.

2. Geflugelkleinsuppe is a German specialty. What is it?

3. A Madrilene soup is a double strength consomme that may be served jellied or hot. It is flavoured with Madeira , brandy , and cayenne pepper. What is it garnished with?

4. Someone walks up to you and ask for a Vodka and Tonic. Of the following which one would you not consider serving? Absolut , Smirnoff , Wyborowa , Ketel One , Bombay , Grey Goose , Finlandia , Polar Ice , or Belvedere?

5. What are the two liqueurs that go into a Monte Cristo Coffee?

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The Thursday Quiz

Welcome back! The weeks are rolling by aren't they with November and then December and 2010 coming up. Okay let's not get ahead of ourselves.

1. The french word quasi began to appear in culinary vocabulary as far back as the 18th century. This cut of meat is lean and slightly tough so it is better to lard it before cooking it. Roasting it is the preferred version. Can you tell me from what part of the calf this cut is taken from?

2. A rolimop is a cold hors d'oeuvre served with parsley and onion rings and quite common in northern European countries such as Germany and Denmark. Marinated in spiced vinegar , a rolimop is a boned fillet of what fish?

3. Poulpe in French is what in English?

4. What is Sicily's grape variety of which it is known most for?

5. The Clare and Eden Valley in Australia are known for growing this classical grape variety the most? Which one is it?

Answers later.

The Weekly Quiz

A week has gone by so here is the next instalment of the Quiz.

1. The grape Breton in the Loire Valley is a synonym of what major grape variety? It is a grape variety that we know very well and is the major grape in Cheval Blanc?

2. What is the traditional practice of adding dried grapes to Chianti after fermentation to provide a second fermentation to soften the wine?

3. What is the utensil called that pounds or crushes food in a mortar?

4. When you see in French the words Aigre-Doux what does that mean in English?

5. What is the Italian egg pasta that comes in the form of flat ribbons? Usually if it is coloured green it contains spinach.

Well some were hard and others harder. Have a try and see how many you get.

Answers in 10 hours.