A) Chocolate and condensed milk B) Grain products or binders like butter, flour, or eggs C) Gelatin and sparkling water D) Fresh fruit and heavy cream
A) Chilled only B) Baked, steamed, or boiled C) Fried or deep-fried D) Fermented in a cellar
A) They are always dessert items B) They must be made with chocolate C) They consist of a filling completely enclosed by suet pastry D) They require no cooking time
A) Tapioca pudding B) Blancmange C) Rice pudding D) Steak and kidney pudding
A) Fruit, gelatin, and water B) Suet, flour, and grain C) Meat, kidneys, and pastry D) Sugar, milk, and a thickening agent
A) Cornstarch B) Gelatin C) Tapioca D) Butter
A) To increase the sugar content B) To speed up the boiling process C) To allow for better aesthetic presentation D) To prevent the pudding from being scorched
A) Pressure cooker B) Air fryer C) Microwave oven D) Toaster oven
A) Table cream and instant pudding B) Blancmange and tapioca C) Steak and kidney pudding D) Zabaglione and rice pudding
A) They do not require boiling B) They contain more eggs C) They must be baked for longer D) They are exclusively made with rice
A) Blancmange B) Table cream C) Custards D) Zabaglione
A) Zabaglione B) Suet pudding C) Custards D) Blancmange
A) Nestle B) Kraft C) Cadbury D) Symington's Ltd
A) Better pudding than bread B) A pudding in hand is worth two in the oven C) The proof of the pudding is in the eating D) Pudding makes the man
A) Alex McAvoy B) Miguel de Cervantes C) Norman Lindsay D) Mark Twain
A) A master chef B) A clever businessman C) Someone with the mind of a fool D) A wealthy nobleman
A) Cervantes B) Symington C) Wilson D) Albert
A) Miguel de Cervantes B) Alex McAvoy C) Norman Lindsay D) Mark Twain
A) Finish their chores B) Clean the kitchen C) Eat their meat D) Learn to speak Scottish
A) Brazil B) Australia C) Britain D) Netherlands
A) Blancmange B) Jelly C) Custard D) Treacle
A) France B) Italy C) Canada D) Britain
A) A sweet dessert B) A breakfast cereal C) A beverage D) A savoury dish
A) A type of raw sausage B) A sweet, milk-based dessert C) A fermented grain drink D) A decorative vegetable dish
A) Breakfast B) Appetizer C) Dessert D) Condiment
A) Botellus B) Pud C) Blanc D) Boudin
A) Stuffed stomach B) Sweet dessert C) Small sausage D) Boiled grain
A) 10th century B) 15th century C) 13th century D) 18th century
A) Ancient Roman recipes B) German traditions C) French culinary techniques D) British dishes
A) The Cambridge Pudding B) Kitab al-Ṭabīḫ C) Homer's Odyssey D) The Book of Dishes
A) Kitab al-Ṭabīḫ B) The Cambridge Recipe Book C) The Hispano-Muslim Cookbook D) The Odyssey
A) Annie Gray B) Leo Africanus C) Maxime Rodinson D) Ibn Sayyar al-Warraq
A) Argan seed oil B) Pork fat C) Lightly grilled barley D) Clarified butter
A) C. Anne Wilson B) Ibn Sayyar al-Warraq C) Homer D) Leo Africanus
A) The Commonwealth B) The Bedouin C) The Romans D) The British
A) 1000 B) 1465 C) 1617 D) 1550
A) It revolutionised puddings B) It restricted puddings to the wealthy C) It ruined the flavor of puddings D) It made puddings more expensive
A) Animal guts B) Cereals C) Clarified butter D) Wheat flour |