For people who care about their food

Quick Foodie Quiz 25 – answers

Here are the answers:

  1. Papeton is a speciality of Avignon made from eggs and puréed what?
    1. Tomatoes
    2. Aubergines
    3. Broad beans
    4. Cheese
    5. It’s cooked in a mould, which once used to be shaped like a papal crown. Legend has it that it was created by local cooks when the Papacy moved to Avignon from Rome in the Middle Ages, to show that their cooking could please the Pope better than the Italian cooks he’d brought with him.

  2. What is bamboche?
    1. A dish of fried cod
    2. A type of stew made with hare
    3. A type of Mexican BBQ
    4. A dish of pork and beans
    5. Sometimes served with fried egg, bamboche is a French dish, but the word comes from the Italian word for jumping-jack – bamboccio – perhaps because of the way the pieces of fish jump about in the frying-pan.

  3. Which of the following chefs did NOT attend culinary college before becoming a chef?
    1. Lesley Waters
    2. Marcus Wareing
    3. Heston Blumenthal
    4. James Martin
    5. Perhaps surprisingly considering his heavily scientific approach to cooking, Heston Blumenthal hasn’t had any formal education at all (let alone in catering) since leaving secondary school – he’s self-taught apart from a week’s work experience with Raymond Blanc and a short spell with Marco Pierre White.

  4. What is a fun guo?
    1. A type of dumpling
    2. An oyster omelette
    3. A fish ball
    4. A dish made with red bean paste
    5. It’s a Cantonese steamed dumpling often found in dim sum, typically made of chopped peanuts, minced pork, dried shrimp and other goodies wrapped in a thick translucent wrapper.

  5. Paleron is a French cut of beef. What is the nearest British cut?
    1. Topside
    2. Brisket
    3. Sirloin
    4. Chuck
    5. Paleron is a shoulder cut, so it’s fleshy and thus best used for slow cooking – eg braising or stewing – rather than frying.
      (There’s an excellent guide to the British beef cuts on Macbeth’s website. French-speakers can find out more about the various French cuts from this diagram on the Centre d’Information des Viandes website.)

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