Читать книгу Collins Pub Quiz: 10,000 easy, medium and difficult questions - Collins Puzzles - Страница 137
Оглавление1 What is garam masala?
2 From which pulse is gram flour made?
3 What is a clear jelly of stock and gelatine called?
4 How many fluid ounces are there in a pint?
5 With what is food described as “au gratin” cooked?
6 What type of pastry is usually used to make a samosa?
7 What word that means “partly cook” can also mean “turn pale”?
8 From which country does lasagne originate?
9 How is food cooked if it is en papillote?
10 What is the name for a class of clarified butter often used in Indian cuisine?
11 What is the term for food that has been prepared according to the laws of Judaism?
12 Which oil is characteristically used in the cooking of South India?
13 For what is arrowroot used in cooking?
14 What French term describes a bunch of herbs in a muslin bag?
15 What is sieved to make a passata?
16 What is the basis of a sauce Béarnaise?
17 Shaoxing wine, widely used for cooking, comes from which country?
18 What French term describes a pan of hot water in which a cooking container is placed?
19 For what would you use a mandolin in the kitchen?
20 Which is darker, muscovado or demerara sugar?
