Catering ArrayBraised pork with tomato and oreganoCatering cheeseCatering cake

Grab a seat everyone, it’s time for a pop quiz!

Pop Quiz April 2016

Q: Which type of pastry—filo, choux or puff—is used to make profiteroles?
A: Also called pâte à choux, choux pastry contains only butter, water, flour and eggs and is used for a number of both sweet and savoury dishes.

Q: What do you wrap in bacon to make “Devils on horseback,” sausages, jalapeño peppers or dried fruit?
A: Dried fruit.

Q: What do you wrap in bacon to make “Angels on horseback,” fresh fruit, oysters or asparagus
A: Oysters.

Q: Which is higher in potassium, avocados, bananas or white mushrooms?
A: With 485mg of potassium per 100g, avocados are the clear winners. Interestingly, white mushrooms (396mg) edge out bananas (358 mg) for second place.

Q: Of the following list, pick out the cheese that is NOT blue: Stilton, Roquefort, Bavarian Blue, Aromes au Gene de Marc, Gorgonzola, Cabrales, Picon, Saga.
A: Aromes au Gene du Marc is an unpasteurized, traditional farmhouse cheese from the Lyonnais region of France. Both strong and bittersweet, it has a distinctively yeasty characteristic. Ideal with wine, Aromes au Gene de Marc is made from a mix of cow’s milk and goat’s milk as well as immature cheeses such as Rigotte or St Marcellin.

Q: Where does pavlova, a meringue-based dessert, originate, in Germany, the USA, Australia, Russia or New Zealand?
A: Although it (and a few dozen other dishes) was named after the Russian ballerina Anna Pavlova, Russia is the only place on our list that does NOT lay claim to the dish. In fact, some researchers think it may have started in Germany and ended up in Australia and New Zealand by way of the USA. Despite its world travels, Australia and New Zealand each claim it as their own.

Q: Choose the correct literal English translation for the Italian culinary term “al dente”: “To taste,” “Slightly firm” or “To the tooth”
A: “To the tooth.” If your pasta is cooked al dente, it is firm, neither crunchy nor soft.

Q: What is couscous made from?
A: A dish that originated in North Africa, couscous is a coarsely ground pasta generally made from semolina, a type of wheat.

Q: Which is higher in protein, beef or chicken?
A: Chicken. But by only a slight margin. Chicken has 27g of protein per 100g, while beef has 26g. Both, however, are great on the BBQ.

Q: True or false. A mixture of sautéed chopped vegetables used in various sauces is called “mise en place.”
A: False. “Mise en place” translates to “putting in place” and is what chefs do when they organize and arrange the ingredients before they cook a dish. A mixture of sautéed vegetables—usually onions, carrots and celery—is called “mire poix.”

Pop quiz March 2016

Q: What common food is a vegetable, an herb, a spice and a starch?
A: Celery! Where’s the starch? In the celery root (often called celeriac).

Q: Which oil has the higher burning or smoke point, canola or olive?
A: Canola takes longer to burn than olive oil. A better use for olive oil is to drizzle it on for flavour after cooking.

Q: Which flavour doesn’t belong in this group: ouzo, fennel, Pernod, cumin, sambuca and anise.
A: Cumin is the odd man out as all the others have a distinct liquorice flavour.

Q: True or false: Celery seeds are not seeds at all but tiny dried fruits.
A: TRUE. Really, really tiny dried fruits.

Q: Which one of these people is not an internationally known chef: Gordon Ramsay, Marc Miron, Tetsuya Wakuda, Daniel Bolduc, Bobby Flay.
A: Daniel Bolduc is not a chef–at least not one we’ve heard of (but Daniel Boulud is).

Q: True or false: Garlic is a member of the lily family.
A: TRUE. Garlic is a member of the lily family. If you know lilies, you know they are also very pungent.

Q: True or false: Garlic salt is not made from garlic at all, but salt flavoured with much cheaper (and easier to process) dried white garlic beets.
A: FALSE. There is no such thing as white garlic beets. Garlic salt is made from garlic powder and salt.

Q: Pepitas can be found in a Mexican dish featuring a) habanero peppers, b) pumpkin seeds, or c) green and red peppercorns.
A: Pepitas are edible pumpkin seeds and are very popular in Mexican dishes.

Q: This sentence “Get me some gravlax!” is more likely to be uttered by a) a Swedish gourmand, c) a French pastry chef or c) someone in need of “relief.”
A: While gravlax may or may not keep you regular, it would most likely be uttered by a Swedish gourmand as gravlax is a Swedish specialty of raw salmon cured in salt, sugar and dill.

Q: Saltimbocca is a) thinly sliced veal, b) a salty cheese, c) something you drank too much of in university.
A: If you said saltimbocca was something you drank in university, you are confusing it with sambuca, an anise-flavoured Italian liqueur. Saltimbocca is thinly sliced veal.

Q: True or false: A fish boil is a traditional Newfoundland celebration held at the end of a successful fishing season.
A: FALSE. A fish boil is a mixture of herbs and spices specifically created to complement fish and shellfish.