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3 Young Chefs at Cooking School

3 Young Chefs

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There is a link to the answers at end of each quiz


1) This Italian term actually means 'warm bath.' It also refers to a specialty of Piedmont consisting of olive oil, anchovies and garlic, and is used as a warm dip for raw vegetables, and sometimes meat.
Can you name this 'Italian fondue'?

2) What dessert did the wife of our 4th American president popularize and what was her name?

3) Take the chopped organ meats (lungs, heart, etc) of a sheep, chop it up, add suet, oatmeal, onion and pepper. Stuff it into the sheep's stomach and boil it for several hours.
What is it and where did it come from?

4) Take some fish, grind it up, add some eggs, meal and seasonings and stuff it into the fish skin, and poach it.
What is it and where did it come from?

5) N. Handwerker supposedly took the advice of Eddie Cantor and Jimmy Durante (at the time they were a singing waiter and his piano accompanist) and opened a restaurant that became a New York institution.
What is the name of the restaurant?

6) This Mexican dish is actually of Aztec origin. Captain John Smith described them as they were made by Native Americans of Virginia in 1612  "Their corne they rost in the eare greene, and bruising it in a morter of wood with a Polt, lappe it in rowles in the leaves of their corne, and so boyle it for a

What is this ancient dish?

7) What citrus fruit is a cross between a mandarin and a grapefruit (or pummelo)?

8) Polytetrafluoroethylene is also known as what?

9) The name of this Neapolitan specialty actually means 'pants' or 'trouser leg.' What is it?

10) What popular cocktail created around 1900, was named after a village in eastern Cuba?




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