Evaluate your food knowledge

Recently, I was brainstorming articles and write-ups for my future site, Foodconsultant.my and I brainstormed a quiz for my readers. These questions are a good training evaluation for rising Chefs - And if you can answer these questions without a sweat, you know that you've achieved quite a lot in your years of cooking.

Here are the questions:

1. Saffron strands or powder goes better with hot foods like Mac & Cheese and Lasagne?
   
   
2. How do you actually un-salt a boiling pot of water if you over-salt it, without pouring away the boiled water?
   
   
3. What other hardening agents that can be used for desserts other than gelatin, agar-agar, jelly powder, half-cooked yolks and egg whites?
   
   
4. What differentiates pasta names?
   
   
5. What makes a tomato-based sauce injected with stabilizers split?
   
   
6. At what point, a regular white squid will harden and if it overcooks (hard), how do we tenderize them?
   
   
7. Explain 'rigor mortis'. What else does it apply to?
   
   
8. Yeast's best friend is sugar. What is tomato's best friend? Name two (2) non-herb.
   
   
9. What are the other popular methods of using breadcrumbs, than coating?
   
   
10. What is xanthan gum?
    
    
11. What wine would you recommend if a guest asks you to pair it with his Cadbury Hazelnut chocolate?
    
    
12. How do you know if this cooking wine suits this dish? What are the factors to consider?
    
    
13. Should your Gorgonzola cheese being left outside in a humid room, and little green 'grass' appears, will it still be edible?
    
    
14. What is the name of the acid that is used by oldies to make cheese, back then by putting it in a cow's stomach?
    
    
15. Can butter be homemade?
    
    
16. What is the difference between processed buttermilk and organic buttermilk?
    
    
17. How do you make Creme Fraiche?
    
    
18. What makes fresh mozzarella better when made out of buffalo's milk than cow's milk?
    
    
19. What comes into your mind when you read the text, 'BRATWURST'?
    
    
20. Prosciutto and pancetta, pomodori and vongele. What are the translations?
    

-Franz