2. 1. The sweet water of Siruvani is supposedly attributed to the fruit from t he ----------- tree which was once found plentiful all through its course. The scientific name of it is (Phyllanthus emblica, syn. Emblica officinalis) is a deciduous tree of the Euphorbiaceae family. What is the common name for this edible fruit from this particular tree?
7. The word derives from the Latin vēnor (to hunt or pursue). Venison originally described meat of any game animal killed by hunting, but its usage is now almost entirely restricted to the flesh of various species of deer .
8. 4. ------- is often served with sushi or sashimi, usually accompanied with soy sauce, is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Known as "Japanese horseradish", its root is used as a condiment and has an extremely strong flavor. What are we talking about, fill in the blank.
10. 5. Bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. What is the popular name of this ingredient?
15. GAZPACHO is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.
16. 8. What is the name of the blanked out part in this photo?
18. 9. This particular dish was prepared for soldiers by king Kari Kaalan as mentioned in the ancient scriptures of Sanga Kaala Unavu. A text called Porunar Aatrupadai calls it “Oon Sooru” how do we know it in its present day form?
20. 10. Sooji/Rava : 1 cup Vermicelli : 2-3 table spoon Urad dal : 1 tea spoon Channa dal : 1 tea spoon Mustard seeds : 1/2 tea spoon Green chillies : 2-3 Onions (finely chopped) : 1/2 cup Ginger (finely chopped) : 1/2 tea spoon Tomato (finely chopped) : 1/2 cup Curry leaves : 1 strand Asafoetida powder (optional) : a pinch Coriander leaves (chopped) : 1-2 tea spoons Lemon juice : 1 tea spoon Ghee/Clarified butter : 1 tea spoon Oil : 2 tea spoons Water : 2-3 cups Salt to taste
21. Place a pan on the stove and heat the oil and ghee in it. Add mustard seeds, urad dal, channa dal and a pinch of asafoetida powder and fry till they turn golden brown. Be careful here as the mustard seeds start to splutter as soon as they are dropped in oil. To this, add chopped green chillies and ginger and fry for another minute. Next, add the vermicelli and mix the contents for another 2-3 minutes. Now, add chopped onions and fry it till the onions start turning transperent. Then add chopped tomatoes and mix the contents well. After everything has been cooked, add some water and salt and let the mixture boil for 5 more minutes (approx.). Now add the Rava to this liquid mixture and start stirring briskly. Also make sure that no lumps are formed during the stirring process. Cover the vessel with a lid for about 6-8 minutes or till it is fully cooked. Next, reduce the flame and add the chopped coriander leaves and some curry leaves and mix it a little. Turn off the flame and transfer the contents into a hot case. Serve hot with chutney or sugar.
23. 11. IBA specified ingredients* 4.0cl WhiteRum 3.0 cl Fresh lime juice 3 sprigs of Mint 2 teaspoons Sugar Soda Water Served On the rocks; poured over ice Standard garnish sprig of mint Standard drinkware Collins glass Preparation Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.
24. Mojito (pronounced /moʊˈhiːtoʊ/; Spanish: [moˈxito]) is a traditional Cuban highball. A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular in the island.Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink. OriginCuba is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate.One story traces the Mojito to a similar 16th century drink, the "El Draque", in honor of Sir Francis Drake.It was made initially with tafia/aguardiente, a primitive predecessor of rum, but rum was used as soon as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was still the original combination of these ingredients.
31. 15. Any dish covered with sauce, breadcrumbs or cheese and afterwards baked or grilled. The food is served from the dish in which it is cooked. What is the Western culinary term for such a food?
35. 17. It is a beloved annual tradition in Munich dating back to 1810 when Bavarians celebrated Crown Prince Ludwigs marriage with outdoor festivities. The party was a success and has continued every year, growing along the way to become a multiday affair filled with nearly 6 million visitors from Bavaria and beyond who come for the beer, music and festive atmosphere
37. 18. When it comes to religion and food If it is ‘halal’ for the Muslim people what is it for the Jewish people of the world?
38. KOSHER Kashrut (also kashruth or kashrus, כַּשְׁרוּת ) is the set of Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér ( כָּשֵׁר ), meaning "fit" (in this context, fit for consumption by Jews according to traditional Jewish law). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew: טְרֵפָה trēfáh).
