1. Question - A Marron is a ?
A large South Australian Crab
A Northern Territory Yabbie
A Queensland freshwater prawn
A Western Australian Crayfish

2.Question - A middle eastern dish made with minced  lamb, egg plant and tomato is a ?
Vindaloo
Tom Yum
Moussaka
Shepherds Pie

3.Question - The eggplant puree based "Baba Ganoush" that usually accompanies barbecued meats or is served as a dip is from which country cuisine ?
Greece
Turkey
Egypt
Lebanon

4. Question - A small bird  (eggs shown) of about 150 grams, usually requires two per cover, may barded with bacon or prosciutto often  boned or butterflied  ?
Capon
Spatchcock
Pousson
Quail

5.Question - Define Modern Australian Cuisine ?
A menu with a substantial presence of bush food
A menu that includes a number of international dishes
A menu that has a mix of Asian, French, Mediterranean, Middle Eastern and English influences
A menu that includes a mix of Asian dishes only

6. Question - A Rollmop is a ?
Pickled Herring
Boned and rolled Garfish
Salted paupiette of cod
Rolled smoked mackerel

7.Question - Which of the following includes flour in the recipe ?
Crème Patissiere
Crème Anglaise
Sabayon
Crème Brulèe

8.Question -Which is not a style of service of food ?
Rijsttafel
Smörgåsbord
Antipasto
Taramasalata 

9.Question - Which regional cuisine gives us a Mezze ?
North African
Middle Eastern
European
South American

10.Question - Two frenched racks of lamb tied into a circle, usually filled with a forcemeat is called a ?
Round rib of lamb
Best end of lamb
Crown Roast
Baron Roast

11.Question - Papain the natural tenderizer is found in which fruit ?
Guava
Pineapple
Paw Paw
Lime

12.Question - Guacamole contains ?
Mashed Avocado and tomato
Mashed Avocado and orange juice
Mashed avocado and pounded olives
Mashed avocado and macadamia nuts

13.Question -  Kangaroo Fillet must always be ?
Cooked well done to kill parasites
Cooked rare to medium to prevent going tough
Marinated to add flavour to the dry meat
Dusted with flour to protect the surface while frying

14.Question - Al dente refers to the ?
Desired texture of cooked sugar
Desired texture of cooked nuts
Desired texture of cooked pasta
Desired texture of cooked Shortbread biscuits

15.Question - Which is not served on a skewer ?
Turkish Shishkebab
Russian Shashlik
Indian Chappati
French Brochette

16.Question - From where do chefs remove the "aitch" bone before carving ?
Butt of Beef
Haunch of Venison
Leg of Pork
Leg of Turkey

17.Question - Dauphine Potatoes ?
Is potato blended with choux pastry and deep fried
Is duchess potato, cork shaped potato crumbed and deep fried
Piped potato and gratinated under a salamander
Sliced potato and baked with cheese in the oven

18.Question - Sauce Anglaise must never be ?
Boiled
Kept more than a day
Flavoured with chocolate
Strained

19.Question - Once thawed, how often can  ice cream be re-frozen ?
Never
As many times as required
Once only
Must be reheated before freezing again

20.Question - How are truffles kept ?
In water in the fridge to keep them moist
In the kitchen due to deterioration in a fridge
In tissue paper in a tight closed box in a fridge
On a glass or stainless steel tray in the fridge