The document discusses various foods and cooking techniques: 1. Braising is identified as the cooking technique being described. 2. Double boiling or tempering chocolate is identified as the technique requiring indirect heat. 3. Scallops are identified as the seafood from the taxonomic family Pectinidae.

1. 1. Usually this term is used in conjunction with meat, in particular
cuts of meat that benefit from long, slow cooking to become tender,
though anything from endive to poultry can also be cooked using
this technique. In this technique, the food is often browned first,
though not necessarily, and then it is finished in a low oven or over a
low flame with a moderate amount of liquid (not enough to cover
the food), and usually a lid covers the pot so that the liquid
condenses on the underside of the lid and self-bastes the dish while
it cooks. Sometimes aromatic vegetables like carrots, onions, and
other seasonings are used in this cooking method along with the
liquid. Which technique?

2. 2. What is being done? Also name this special technique applied in
which you need heat, but it can’t be direct. It also can’t come from
a microwave or an oven, and the sun just won’t cut it.

3. 3. Identify this sea food from the taxonimic family of Pectidinae.

4. 4. ‘Applegate’ ‘California Early’ ‘California Late’ ‘Polish Red’ ‘Red
Toch’ ‘Early Red Italian’ ‘Galiano’ ‘Italian Purple’ ‘Lorz Italian’
‘Inchelium Red’ ‘Italian Late’ are the varieties of what?

5. 5. This famous spice is a part of every Indian household. Apart from its
flavour and aroma it is known for its anti-microbial and digestion
friendly properties. Since it is obtained as a resin from the plant and
has a pungent smell it is called stinking gum. It comes from the plant
Ferula communis. Name this spice. (Extra points for giving me the
English name)

6. 6. Fratelli Sangiovese Bianco.
Fratelli Vitae Reveilo Reserve.
Sula Riesling.
Vijay Amritraj Viognier.
Charosa Viognier Reserve.
York Chenin Blanc.
KRSMA Sauvignon Blanc.
The above mentioned are famous brands of ?

7. 7. This food originated in the Middle East and Central Asia. It then spread to
Africa, Southeast Asia, South Asia, and elsewhere. The term X and its variants
cover a family of pastries and dumplings popular from north-eastern Africa to
western China. The X spread to the Indian subcontinent, following the
invasion of the Central Asian Turkic dynasties in the region. A praise of X can
be found in a 9th-century poem by the Persian poet Ishaq al-Mawsili. Recipes
for the dish are found in 10th–13th-century Arab cookery books. In Iran, the
dish was popular until the 16th century, but by the 20th century, its
popularity was restricted to certain provinces. Abolfazl Beyhaqi (995-1077),
an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi. Till
date X is one of the various famous snacks. It can be found in middle east
asian and south east Asian and African potlucks. X is ?

8. 8. Like caviar, Casu Marzu is enjoyed only by a select population. That's
because it's served with live maggots. It does have a fan base in Sardinia, Italy,
where farmers leave it to attract flies. When the flies' eggs hatch, the
transformation takes place and it becomes Casu Marzu. What is Casu marzu a
variant of?

9. 9. Name this famous French cuisine. In India you may find this dish in GOA and
SIKKKIM although serving it is illegal.

10. 10. Doh Khleh is a pork and onion salad. The three main tribes in
Meghalaya - Khasis, Garos and Jaintia, have always been known
for their love of pork and rice. What is this dish garnished with
that makes this north-eastern cuisine extreme?

11. Answers:
1.Braising
2.Tempering of chocolate/melting chocolate, Technique
is Double Boiling
3.Scallops
4.Garlic
5.Hing:Asafoetida
6.White Wine ( alcohol /red wine or any other variety
not accepted)
7.Samosa
8.Cheese
9.Battered and Fried Frog Legs
10. Pig's Brain