October menu quiz

1. What key component in the ham hock poaching stock helps the terrine to bind together?

• Added cornflour

• Mustard pickle

• Natural gelatin

• Egg whites

Which of the following best describes Piccalilli?

• A type of coarse-cut meat pâté.

• A smooth, creamy mayonnaise-based sauce.

• A relish of chopped pickled vegetables and spices.

  Right answer

• A sweet fruit chutney.

What is the country of origin for Bao Buns?

• Vietnam

• Thailand

• Japan

• China

How are the oyster mushrooms prepared to resemble pulled pork?

• They are pulled apart.

• They are put through a mincer.

• They are finely diced.

• They are sliced thinly.

What type of alcohol is used to flavour the wild mushroom sauce accompanying the chicken breast?

• White Wine

• Sherry

• Brandy

• Red Wine

What is the characteristic flavour of Tarragon?

• Earthy and savoury

• Citrus and pepper

• Minty and fresh

• Aniseed and liquorice

The bok choi served with the seabass is poached with several flavourings. Which of these is NOT used?

• Coconut milk and Lime

• Soy sauce and Sesame oil

• Just water

• Garlic and Ginger

The pesto for the roasted aubergine dish contains several ingredients. Which type of nut is used?

• Cashews

• Flaked almonds

• Walnuts

• Pine nuts

Which three ingredients are used to glaze the Chantenay carrots?

• Maple syrup, balsamic vinegar, and rosemary

• Honey, lemon juice, and thyme

• Butter, sugar, and orange juice

• Olive oil, garlic, and parsley

Which of the following correctly describes a Pannacotta?

• A Spanish fried dough pastry

• A British sponge pudding

• A French baked custard

• An Italian set cream dessert