Answers to the culinary quiz

Potatoes

1. 1˝ inches (37ml)

Basic nutrients

1. Vitamins

2. Carbohydrates

For the love of chocolate

1. Conching

2. Cacao tree

3. Moisture (water, steam, condensation)

Meat cutting

1. Saratoga Chops

2. Noisettes

Name that soup

1. Gumbo (any style)

2. Onion Soup (French)

Sample questions from the American Culinary Federation's recent culinary knowledge bowl in Charleston:

Potatoes

1. For a potato to meet the size requirements needed to be marketed as a "new potato" it must not exceed this measurement.

Basic nutrients

1. Organic compounds needed for the regulation of metabolic processes.

2. Class of nutrients that includes starches, sugar and dietary fiber.

For the love of chocolate

1. What is the name of the process of intense mixing, agitating and aerating of heated liquid chocolate?

2. What type of tree does chocolate come from?

3. When melting chocolate, it is important to keep it from coming into contact with what substance, which makes it thick and grainy?

Meat cutting

1. Single or double bone-in lamb chops are known as English Chops. What are single or double boneless chops known as?

2. These small cuts of boneless meats from the loin or tenderloin get their name because they resemble little "nuts" of meat.

Name that soup

1. This soup's main ingredients include: andouille sausage, chicken, tomato concasse, onions, okra, garlic and filé powder.

2. What soup is made from thinly sliced onions and white beef stock, and covered with gruyere cheese?