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3 Young Chefs at Cooking School

3 Young Chefs

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1) This skim milk cheese dates back to at least the 13th century and may date even to the 11th century. It is made only from April 1 through November 11 each year with milk from cows that have been feeding on fresh pasture. Most of the cream is skimmed from the milk which is then cooked in copper containers, pressed in cheesecloth lined molds, salted in brine and then allowed to mature.
Name this cheese.

Dr. Jonas Salk used a food service machine in his laboratory while he was working on the Salk Polio vaccine.
Can you name the specific machine he used?

3) This food was created by Ruth Graves Wakefield in the 1930s, near Whitman, Massachusetts.  Ruth and her husband owned a small Inn and she came up with the recipe by accident when she had to substitute ingredients in a recipe.
Name this food.

4) The cluster bean is most likely native to India. It is used as a vegetable, and for producing a food additive that is used as a thickener and stabilizer in commercial food processing. It has almost 8 times the thickening power as cornstarch, and is used in dressings, sauces and baked goods. It is also used in paper manufacturing, textiles, printing, cosmetics and even in pills to hold them together.
What is this food additive.
a) chicle
b) guar gum
c) agar-agar
d) gum tragacanth

5) This member of the buckwheat family has roots and leaves that contain poisonous substances, and only one part of the plant is edible.  It is native to the region around Turkey, and some species have been used medicinally in China and Tibet for at least 4000 years. It was not used in Western cooking until the 18th century. It is used in compotes, chutneys, jams, pies, and in an Italian aperitif.  In 1947 it was legally classified as a fruit in the U.S., even though botanically it is a vegetable.
Name this plant.

6) What Portuguese wine is made from the grape varieties of Malmsey, Bual, Verdelho and Sercial, and has a longer shelf life than any other wine?

7) This cheese was developed as a cheaper substitute for Roquefort in the early 1900s. After the second World War it was very successfully marketed throughout Europe and especially in Britain. It is now considered on of the world's best blue cheeses.
a) Cambazola.
b) Danablu.
c) Gorgonzola.
d) Maytag Blue.
e) Saga Blue.




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