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Softdisk Magazette Volume 1, No. 11 (1982-07)(Softdisk)(Side A).zip
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ELEGANT EATING.txt
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1996-12-24
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152 lines
25
CORNED BEEF IS BEEF THAT HAS BEEN:
COOKED IN CORN SYRUP
SMOKED AND CURED
PICKLED IN BRINE
SLOW-BAKED
C
RUSSIAN DRESSING IS A MIXTURE OF:
MAYONNAISE AND KETCHUP
SALAD DRESSING AND TOMATOES
HOLLANDAISE SAUCE AND BEET JUICE
KETCHUP AND CREAM SAUCE
A
DILL, USED TO MAKE DILL PICKLES, IS A:
SALT PREPARATION
OIL
VEGETABLE
VINEGAR
C
WHEN A FRENCHMAN ASKS FOR "HORS D'OEUVRES" HE IS LITERALLY DEMANDING SOMETHING:
OUT OF THE ORDINARY
OUT OF THE KITCHEN
OUTSIDE OF THE MAIN DISH
OUT OF SEASON
C
EGGS BENEDICT IS PREPARED WITH:
HAM AND HOLLANDAISE
SHERRY WINE
CHEESE
CREAM SAUCE AND LIVER
A
THE TERM "SAUTE" INDICATES FOOD THAT HAS BEEN:
STEWED IN FAT
BOILED IN OIL
FRIED QUICKLY IN LITTLE GREASE
FRIED SLOWLY IN LOTS OF GREASE
C
WHEN A CHICKEN IS BARBECUED, IT IS:
ROASTED WHOLE ON A SPIT
BONED AND FRIED
STUFFED TILL IT SQUEAKS
BROILED IN HONEY AND THEN BAKED
A
AN EGG, PLACED IN A POT OF BOILING WATER, WILL BE HARD-BOILED AFTER:
6 MINUTES
EIGHT MINUTES
TWELVE MINUTES
FIFTEEN MINUTES
C
WHEN YOU ARE SERVED TAPIOCA, YOU ARE EATING:
AN INDIAN FRUIT
A CORN PRODUCT
A STARCH FROM THE BRAZILIAN CASSAVA ROOT
A HOME-GROWN CEREAL
C
OYSTERS ARE IN SEASON:
ONLY IN WINTER
ONLY IN THOSE MONTHS WHICH CONTAIN THE LETTER "R"
ONLY IN SPRING
THE WHOLE YEAR 'ROUND
B
THE BIRD THAT NEEDS THE LONGEST COOKING TIME IS:
THE CHICKEN
THE DUCK
THE GOOSE
THE TURKEY
B
THE CHIEF INGREDIENT OF A SOUFFLE IS:
SUGAR SYRUP
MARSHMALLOW
WHITES OF EGGS
SWEET CREAM
C
WHEN A CHEF BRAISES MEAT, HE:
HITS IT WITH A MALLET
SEARS, THEN SIMMERS IT
POUNDS IT TILL IT CHANGES COLOR
STEWS IT OVER A LOW FLAME
B
CHILE CON CARNE IS CHIEFLY MADE OF:
BEANS AND MEAT
CHILI POWDER AND TOMATOES
BEANS AND HOT TAMALES
RED PEPPERS AND MEAT
D
WHEN YOU ARE TOLD THAT COMPOTE WILL BE SERVED FOR DESSERT YOU MAY EXPECT TO RECEIVE:
A CREAM WHIP
STEWED FRUIT
APRICOTS AND PRUNES
FRUIT IN WINE SAUCE
B
TRIPE IS CUT FROM THE COW'S:
KIDNEYS
LUNGS
STOMACH
BRAINS
C
A WELSH RABBIT IS:
STEWED HARE
STEWED CHEESE AND TOMATOES
A DISH MADE OF CHEESE AND BEER
BROILED VENISON
C
JULIENNE POTATOES ARE FRIED SPUDS WHICH HAVE BEEN:
CUT LIKE MATCHES
ROLLED IN PAPRIKA
BAKED FIRST
FRIED WITH ONIONS
A
SMORGASBORD IS:
SWEDISH PUMPERNICKEL
THE NATIONAL DISH OF SWEDEN
SWEDISH HORS D'OEUVRES
DANISH PASTRY
C
THE CHIEF INGREDIENT OF BAKING POWDER IS:
BICARBONATE OF SODA
BORIC ACID
ASPIRIN
YEAST
A
THAT SUCCULENT DISH KNOWN AS SWEETBREADSIS PREPARED FROM:
MEAT FROM THE THROAT OF A CALF
MEAT FROM THE KIDNEYS OF A SHEEP
BENIGN TOADSTOOLS
CORNSTARCH
A
WHEN YOUR MENU SAYS "BRISKET OF BEEF" IT HAS REFERENCE TO:
THE JOINT OR CUT OF BEEF
THE TENDERNESS OF THE MEAT
THE WAY THE BEEF IS COOKED
THE SIZE OF THE PORTION
A
CAVIAR IS MADE OF:
CHOPPED HERRING
STURGEON ROE
ONIONS AND LOBSTER
TRUFFLES AND ANCHOVIES
B
IF YOU ORDER A PUREE, YOU WILL GET:
SIEVED VEGETABLES
PURE, CLEAR SOUP
VITAMINIZED BREAD
FRENCH PRUNES
A
GOURMETS KNOW PORTERHOUSE STEAK COMES FROM:
THE SHOULDER
THE LOIN
THE RUMP
THE BREAST
B