A) Bannocks B) Currants C) Biscuits D) Kebbucks
A) 1843 B) 1480 C) 1932 D) 1669
A) Frank Mathewe B) Anna, Duchess of Bedford C) Robert the Bruce D) Mrs Fellard
A) To mark them as royal property B) To show the use of the highest grade flour C) To identify the baker's name D) To signify a religious holiday
A) The Cornishman B) A History of Scotland C) The National Trust archives D) The Wellcome Collection
A) 1480 B) 1843 C) 1669 D) 1932
A) Butter B) Baking soda C) Baking powder D) Ale yeast
A) Currants B) Cheese C) Bacon D) Barley
A) Oats B) Bere or barley C) Rye D) Wheat
A) 1669 B) 1843 C) 2005 D) 1932
A) The griddle B) Commercial ovens C) Baking powder D) Refined sugar production
A) The British Baker B) The Cornishman C) The Wellcome Collection D) A History of Scotland
A) 1932 B) 1843 C) 2005 D) 1923
A) The French B) The Scottish C) Devonians D) The Londoners
A) £64m B) £90m C) £46m D) £50m
A) To save on flour usage B) For space efficiency when tessellated C) To make them easier to bake D) To distinguish them from home-made scones
A) They are tied to heritage baking B) They avoid baking powder C) They are healthier than store-bought D) They are cheaper to make
A) 100 B) 244 C) 500 D) 400
A) Anna, Duchess of Bedford B) Mrs Fellard C) Frank Mathewe D) James VI
A) Early 19th century B) 17th century C) 15th century D) 20th century
A) Japan, China and South Korea B) United Kingdom, Ireland, Canada, Australia and New Zealand C) France, Germany and Italy D) United States and Mexico
A) Dinner parties and galas B) Breakfast buffets and brunch C) Cream tea and afternoon tea D) Midnight snacks and picnics
A) The European Culinary Fair B) Café Europe C) The International Scone Festival D) The World Food Summit
A) Southern England and East Anglia B) English Midlands and Ireland C) Northern England and Scotland D) The Home Counties
A) Northern England and Scotland B) English Midlands C) Ireland and the United States D) Cornwall and Essex
A) Middle Dutch schoonbrood B) Latin word sconnum C) Scottish Gaelic term sgonn D) Middle Low German schöne
A) Aberdeen B) Edinburgh C) Glasgow D) Scone
A) A rack B) A girdle C) A pan D) A plate
A) As a pastry B) As a biscuit C) As a cake D) As a bread
A) It is lightly worked, not kneaded B) It is fermented for days C) It is made with yeast D) It is kneaded vigorously
A) As a type of bread B) As a pastry item C) As a type of cake D) In their own category Scones and Rock Cakes
A) An egg B) Mashed pumpkin C) Sour milk D) Yeast
A) Soda farls B) Tea buns C) Tattie scones D) Puftaloons
A) Clear lemonade B) Mashed pumpkin C) Potato flour D) Sour milk
A) Steamed B) Fried C) Boiled D) Baked in an oven
A) Pogácsa B) Soda farl C) Singin' Hinnie D) Tea bun
A) Salted pork B) Mashed pumpkin C) Glacé cherries D) Dill
A) Vinegar B) Jam C) Gravy D) Mustard
A) Crowberries B) Dried dates C) Mashed cooked pumpkin D) Potato
A) Puftaloons B) Pogácsa C) Soda farls D) Tea buns
A) Glacé cherries B) Currants C) Butter D) Evaporated milk
A) Kiwi Kitchen Classics B) Edmonds Cookery Book C) The New Zealand Baker D) Pacific Culinary Traditions
A) With clotted cream B) Plain with coffee C) Toasted with butter D) Cold with jam
A) Chocolate chips B) Icing C) Maple syrup D) Grated cheddar cheese
A) German B) Spanish C) Welsh D) Italian
A) Merienda B) Mateada C) Siesta D) Asado
A) Crispier B) Lighter C) Denser D) Fluffier
A) Square B) Oval C) Circular D) Triangular
A) African culinary exchange B) British colonial rule C) European trade routes D) American tourism
A) Dates B) Maple syrup C) Chocolate chips D) Pumpkin
A) Juice B) Wine C) Milkshake D) Mate |