The document presents a quiz with multiple choice and fill-in-the-blank questions about food, cooking terms, and culinary trivia. The questions cover topics like TV cooking shows, winemaking processes, ethnic dishes, and specialized culinary tools. Correct answers are provided for each question to test knowledge of foods, ingredients, and food history from various cultures around the world.

1. Eff Glorious Eff
Finals

2. Clockwise
• 13 questions
• On the bounce: +10, 0
• On the pounce: +15, -5

3. • TVShow.mp4
• This is a clip from a 2011 episode of Good Eats, a
Food Network show that first aired in 1999, and
whose James Beard Award-winning host has
been described as “Bill Nye The Science Guy for
food nerds”. Name the host.
• The clip shown here is from an episode based
around meat pies, and hence the look of the
episode is a tribute to 1979 musical (which was
also made into a movie in 2007). Name it.

4. Blank

5. Alton Brown, Sweeney Todd

6. What are these items of cutlery specifically designed for?

7. Blank

8. Snail tongs and fork, for eating escargot.

9. • This four-letter word, more familiar as one of the
nine principal modal verbs in the English
language, is also a term used for freshly-pressed
fruit juice (usually grape juice) that also contains
the skin, seeds, stem and pulp of the fruit, the
production of which is the first step of the
winemaking process.
• It is also sanctioned by the Catholic church as a
replacement for sacramental wine when no
actual wine is available, or when administering
the sacrament to alcoholics. Name it.

10. Blank

11. Must.

12. • The Dutch process has largely replaced the older natural (or
‘Broma’) process, and its final product has many
advantages over that of its predecessor, including:
• Lower acidity
• Increased solubility
• Enhanced colour
• Smoother flavour
• What product is manufactured nowadays using the Dutch
process?

13. Blank

14. Cocoa powder.

15. This concept was popularised in modern
times by Fergus Henderson’s 2004 book
The Whole Beast: ____ __ ____ Eating. In
it, Henderson advocates the ____ __ ____
concept, viz. eating every part of an
animal (in this case a pig), including those
rarely used in American and British
cuisine, such as offal, trotters and brawn.
Henderson cites these rarely-used parts as
being more flavourful and nutritious than
commonly-used parts such as ribs and
hams, and ____ __ ____ eating has now
spread worldwide, with chefs and food
writers such as Michael Ruhlman and
Hugh Fearnley-Whittingstall adopting the
style. Fill in the blanks.

16. Blank

17. • Nose To Tail.

18. • Dulce de membrillo is a firm, sticky, reddish
sweetmeat made by boiling quince (Cydonia
oblonga), sugar and water over a slow fire. It is
commonly seen in Spain, Italy and Portugal.
• The Portuguese love of dulce de membrillo,
along with the fact that quince is not widely
grown in India, led to the creation of what
popular Goan sweet?

19. Blank

20. Guava cheese.

21. • Post-Prohibition, the beer industry in the United
States was highly regulated, with no American-
made beers allowed to have an alcohol content of
more than 5% by volume.
• Hence, when brewers in America wanted to sell
beers with higher alcohol content (6 to 9% by
volume), they came up with a way to circumvent
the law, making two changes to their product.
What changes did they make (which would be
reflected in the world of music many years later)?

22. Blank

23. The beers were renamed ‘malt
liquor’ and sold in 40-ounce (1.8L)
bottles, as opposed to single-serving
cans or bottles.

24. • The ‘cabinet’ (referring to the device,
popularised in the late 1940s, that was used
to make it), the ‘concrete’ (referring to the fact
that it was so thick that the server would
sometimes hand it out the order window
upside down, demonstrating that not a drop
would spill), and the ‘velvet’ (referring to its
smoothness) were all early names given to
types of what?

25. Blank

26. • Milkshakes

27. • The first image shows a traditional Chinese dish
consisting of ground meat cooked in a sauce and
poured over bean thread noodles.
• The second shows an American snack food
consisting of sticks of celery filled with peanut
butter (or, occasionally, cream cheese) with
raisins placed on top.
• Both of these dishes have been given names that
originate from the animal kingdom, due to their
appearance. What animal is common to the
names of both these dishes?

30. Blank

31. • Ants.
• The noodle dish is known as “ants climbing a
tree”, while the celery snack is called “ants on
a log”.

32. This is Genmaicha, a traditional Japanese tea.
It consists of green tea leaves mixed with a
filler ingredient, one which was originally
added to it to reduce the price of the tea.
Hence, it came to be known as the “people’s
tea”, since it was so inexpensive, although
today it is consumed by all sections of society.
The tea also has a nickname due to what the
filler ingredient looks and sounds like during
the manufacturing process. Name the filler
ingredient, and the nickname.

33. Blank

34. • Roasted brown rice
• Popcorn Tea

35. • The edible flower buds of the Flinders Rose plant are categorized
and sold by their size, defined as follows, with the smallest sizes
being the most desirable:
• non-pareil (up to 7 mm)
• surfines (7–8 mm)
• capucines (8–9 mm)
• capotes (9–11 mm)
• fines (11–13 mm)
• grusas (14+ mm)
• If the flower is not picked, it matures and becomes a small fruit, the
size and shape of an olive, which also has culinary uses. What are
these flower buds better known as?

36. Blank

37. Capers.

38. The _______ are two small, round pieces of dark meat on the back of poultry near the
thigh, and is regarded by some to be the most flavourful and tender part of a chicken.
The _______ are named after another delicacy, one that is highly valued and whose
appearance and texture the poultry _______ are said to resemble. Fill in the blanks.

39. Blank

40. Oysters.

41. This specialised item of cutlery was often made of silver, with a long thin bowl at the handle
end. Although it is not seen often nowadays, possibly due to changing culinary tastes, what
task was it used for?

42. Blank

43. For eating bone marrow – they are known as marrow spoons.

45. List It

46. • The ____ effect, also known as the louche effect,
occurs when a strongly hydrophobic essential oil (such
as trans-anethole) is dissolved in a water-miscible
solvent (such as ethanol), and the concentration of
ethanol is lowered by addition of small amounts of
water, producing a highly stable microemulsion.
• There are only six types of commercially-produced
alcoholic beverages in which this effect occurs,
including one which gives this effect its name. Identify
all six (4 points per correct answer, bonus of +6 points
for getting all six).

47. Blank

48. The Ouzo effect, which occurs in:
Ouzo
Absinthe
Sambuca
Raki
Pastis
Arak

49. Anticlockwise
• 13 questions
• On the bounce: +10, 0
• On the pounce: +15, -5

50. This 2012 documentary follows three-
Michelin-starred chef Michel Bras as he
decides to hand over his restaurant to his son
Sebastien, and how Sebastien copes with the
challenges that come his way. The title
borrows a five-word idiom that originated in
the world of sport, often associated with
taking responsibility, and is also something of
a pun in the context of food. Name the movie.

51. Blank

52. • Step Up To The Plate

53. • The term ____________ is used in French cooking to
refer to baked goods made in the style of bread or puff
pastry, but with added ingredients (particularly eggs,
butter, milk, cream and sugar) giving them a richer,
sweeter character, approaching that of actual pastry.
They include croissants, pain au chocolat, and apple
turnovers.
• The name was given to these items due to the fact that
they were popularised in Paris after August Zang
opened the ________ Bakery in 1839, importing the
baking techniques of his home city of ______. What
term?

54. Blank

55. • Viennoiserie, after Vienna.

56. The word used for any representation of
Cupid in a work of art differs from the
name of an Italian liqueur (often used in
cooking) by one letter. Name them both.

57. Blank

58. Amoretto, Amaretto.

59. Two different varieties of the same kitchen utensil. What is it used for?

60. Blank

61. Zesters, used to remove zest from the surface of citrus fruit.

62. This is Mujaddara, a Middle Eastern dish consisting of lentils and rice cooked together
and topped with sautéed onions. The dish is also known as “____’s Favourite”, since it is a
descendant of the version served to a Biblical character, one who was overly fond of it.
Fill in the blank.

63. Blank

64. Esau, who sold his birthright to his brother
Jacob in exchange for a bowl of Mujaddara.

65. GI # 211 was issued in 2013 to a cultivar that has also lent its
name to an anthology of essays compiled by Stanley Carvalho.
This cultivar does not produce much alcohol, and usually needs
to be fortified with ethanol, making it cheap and thus less
prestigious.
What are we talking about?

66. Blank

67. ANSWER
The Bangalore Blue, a grape cultivar.

68. The name given to it by the community is literally “coriander-
cumin”. It actually consists of about a dozen ingredients:
coriander seeds, bay leaves, cumin seeds, dried red chillies,
cinnamon sticks, black peppercorns, cloves, cardamom pods,
caraway seeds, fenugreek seeds, ground turmeric, nag kesar , a
kind of lichen called dugger, and nutmeg.
The mix is also known by the name of the community, and by
the name of the signature dish that takes its flavour from this
mix.
Give two out of the three names for points

69. Blank

70. ANSWER
Dhana-jiru
Parsi Garam Masala
Dhansak Masala

71. It is a reddish-orange powder that has a rather puzzling name,
when you think about it. It is usually made in summer and stored
for the rest of the year.
The precise quantity of the 25 or 35 spices used (dry red chillies,
coriander, cumin, triphala, til, zaiphal, cloves, kebabchini,
badi/chhoti elaichi and lichen among others), and the sequence
in which they are mixed, varies from family to family among this
community. The chef Antoine Lewis sees this mix as the
distinctive marker of the cuisine.
What mix? Which cuisine?

72. Blank

73. ANSWER
Bottle Masala
East Indian/Bombay Catholic cuisine

74. Gathered at sunrise to prevent its evaporation, it was usually
boiled or ground into flour for waffles or cakes.
Each person could gather an omer per day—roughly 3-4 quarts.
Except every sixth day, when the quota would be doubled.
The name comes from the question “ What is it?”.
What is it? Explain the quota doubling.

75. Blank

76. ANSWER
Manna.
Because collecting it on the Sabbath, the
day of rest, would count as work and was
therefore not allowed.

77. This chef and food historian made a case for a cuisine that developed out of places
such as Ooty, Coimbatore , Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, and
Kangayam and travelled tirelessly through these parts collecting recipes before his
death.
Name him, and the cuisine that he sought to bring to international attention.

78. Blank

79. ANSWER
Jacob Aruni
Kongunadu Cuisine

80. One is a verb, the other an adjective. Both have some connection with the idea of
‘sharpening’.
Word #1 originally referred to a literal act of sharpening;, and also to the interval
between two sharpenings of a scythe, before indicating light refreshment taken as an
appetizer or to stave off hunger till the next meal; esp. an appetizer in the form of a
small draught of liquor.
Word # 2 describes anything that is agreeably pungent or sharp of taste; sharp,
stinging, biting;, or stimulating the appetite.
Both words?

81. Blank

82. ANSWER
Whet (v.)
Piquant (adj.)

83. The earliest reference to this dessert item come from
two Americans in the 1800s. Jefferson, who arrived at it
somehow, and Count Rumford who called it an
‘omelette surprise’. The more familiar name has
something to do with an 1867 acquisition. What?

84. Blank

85. ANSWER
Baked Alaska/Fried Ice-cream

86. He opened Hinky Dink's, a beer parlor and luncheonette in
Oakland, in 1934. There he sold meals for 25 and 35 cents and
beer for a nickel. Eventually it became ‘____ ____, with a South
Pacific theme to provide ''complete escape and relaxation.'' It
was here that he introduced the exotic drinks that were to
become a trademark of his restaurants, among them the ___
___, the Scorpion, the Queen's Park Swizzle and the Doctor
Funk of Tahiti.
Name the entrepreneur, the nickname that became the name for
his business, and the missing drink. ( Any two for
pounce/points)

87. Blank

88. ANSWER
Victor Bergeron/Trader Vic
Mai Tai

89. Beef Round
5 questions
10 points if 5-8 teams get it right
15 if 1-4 get it right

90. 1) The origins of the name of this beef dish, consisting of a steak with a pocket cut into it
and filled with oysters, is uncertain. Some say it is named due to its resemblance to a type of
luggage, while others say that it was named due to the fact that it was a luxury dish popular
with a segment of America’s nouveau riche, who used this type of luggage in the second
half of the 19th century. Name the dish.

91. 2.
Literally ‘fire meat’, this Korean dish
relies on a marinade made from soy
sauce, honey, minced garlic, ground
black pepper, toasted sesame seeds,
and chopped green onion. What ?

92. 3.
This term was sometimes applied to the somewhat freer (freer markets, less
Stalinist rhetoric) brand of communism practised in Hungary under the
leadership of Janos Kadar, following the events of 1956. What term, originally
applied to men such as these??

93. 4. The common name has no known connections with Central Asia. What?

94. 5. This Malay preparation works by simmering beef in
coconut milk and spices till it begins to caramelise.
What is it called?

95. Blank

96. ANSWERS
1. Carpetbag Steak/Carpetbagger steak
2. Bulgogi
3. Goulash Communism
4. Steak Tartare
5. Rendang

97. The end.
• Thank you!