Sizzle - Spring 2012

the quiz

Did you read all the articles in this issue? Take the Sizzle Quiz to test your knowledge.

1830

48

1. What does bouillabaisse refer to?
a The dish’s cooking method
b. The French town in which the
dish originates
c. The type of ingredients used
d. None of the above

2. In the modern bouillabaisse recipe, what is
the agar syneresis method used for?
a. To create a froth or foam
b. To transform a liquid to a solid
c. To expel liquid from a gel
d. To cook items in water at a
precise temperature

3. According to “High-Tech Restaurants,” digital wine menus allow guests to find answers to questions they may be embarrassed to ask. a. True b. False

4. What tech trend did chefs predict to be the hottest in 2012, according to the National Restaurant Association’s annual survey? a. Menus on tablets or computers b. Social media c. Smartphone apps d. None of the above

5. What percentage of Americans consider themselves vegetarians, according to The Vegetarian Resource Group? a. 5-10% b. 2-8% c. 1-4% d. 13-17%

6. What is seitan, a vegan-appropriate protein-rich food, made of a. Nuts b. Legumes c. Barley d. Wheat gluten

7. According to Catersource Consulting Unit, what was the estimated employment number in the catering industry in 2011? a. 100,000 b. 128,000 c. 200,000 d. 275,000

8. Where is Houston Country Club banquet sous chef Eva Castanon originally from? a. Spain b. Brazil c. Venezuela d. Argentina

9. What topic do the new ACFEF Apprenticeship Program videos focus on? a. Professionalism b. Competitions c. Knife skills d. Sustainability

10. Job Corps has five advanced culinary programs in the U.S. a. True b. False

11. In what Mexican state is Guadalajara? a. Jalisco b. Zacatecas c. Campeche d. Yucatán

12. What are Guadalajaran restaurants that only serve dinner called? a. Fondas b. Restaurantes campestres c. Cenadurías d. None of the above

13. In what traditional Guadalajaran dish is a French-style roll sandwich submerged in tomato sauce? a. Tortas ahogadas b. Chilaquiles c. Pozoles d. Carne en su jugo

14. What book profoundly impacted Justin Bogle’s life? a. Under Pressure: Cooking Sous Vide b. El Bulli: 1998-2002 c. Modernist Cuisine: The Art and Science of Food d. None of the above