Table of Contents
Q.1. Geographical location plays an important role in the staple diet of people. Discuss in detail regional influence, specialties and equipment used with reference to Great Britain Cuisine.
Three very different countries, England, Scotland and Wales, each with a rich and varied history and culture. Perhaps this explains the diversity of its culinary traditions.
The history of Britain has played a large part in its traditions, its culture – and its food. The Romans, for instance, brought us cherries, stinging nettles (to be used as a salad vegetable), cabbages and peas, as well as improving the cultivation of crops such as corn. And they brought us wine. The Saxons were excellent farmers and cultivated a wide variety of herbs. These were not used just for flavor as they are today but were used as bulk to pad out stews.
English cooking is a gem of a cuisine. It has retained the core of its early culinary history but constantly added to it. Roasts, savory and sweet pies, stews and a diverse selection of truly delectable (best in the world) puddings/desserts are still popular
Regional Specialities:
- Hindle Wakes from Lancashire is chicken stuffed with prunes and herb, cooked with vinegar and glazed with a lemon cream sauce.
- Toad in the hole is a dish of sausages baked in batter.
- Angles on horseback are bacon-wrapped oysters grilled and served on croutons.
- The English is known for having a heavy breakfast and would include the selection of juices, eggs to order, grilled mushrooms, bacon and sausages, bread, jams and preserves and of course Tea.
- The cake includes the famous Victoria sponge cake and the traditional Simnel cake and marzipans. Puddings are very popular and include dessert-like Cabinet pudding, Prince Albert Pudding, and Bread and Butter pudding.
- Cheeses are a favorite after meals and are accompanied with a cream cracker, some famous cheeses are Stilton blue-veined cheese, Cheddar cheese. Beer is the all-time favorite beverage
OR
Elucidate with reference to German Cuisine.
Germany is located in Western Europe. The topography of the country is varied and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany’s largest river. The highest mountain peak, the Zugspitze, lies on the border with Austria. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are important crops in Germany.
Germans tend to eat heavy and hearty meals that include ample portions of meat and bread. Potatoes are the staple food, and each region has its own favorite ways of preparing them. Some Germans eat potatoes with peas, bacon, and beans. Others prepare a special stew called the Pichelsteiner, made with three kinds of meat and potatoes. Germans from the capital city of Berlin eat potatoes with bacon and spicy sausage. Sauerbraten is a large roast made of pork, beef, or veal that is popular throughout Germany and is flavored in different ways depending on the region. In the Rhine River area, it is flavored with raisins but is usually cooked with a variety of savory spices and vinegar. Fruit (instead of vegetables) is often combined with meat dishes to add a sweet and sour taste to the meal. Throughout Germany desserts made with apples are very popular.
Knödel, or dumplings, accompany many meals, especially in the north. In the south, a tiny version called spätzle is more common. Knödel may be made either of mashed potatoes or bread (or a mixture of both), and are either boiled or fried. Germans enjoy bread with every meal, with rye, pumpernickel, and sourdough bread more common than white bread. Soft pretzels can be found almost anywhere. Spargel (asparagus) served with a sauce or in a soup is popular in the spring.
Regional Specialities
Each region in Germany seems to have its own traditional cuisine. These are a few examples:
- Curried sausage:
Currywurst is eaten in Berlin and the surrounding region. This sausage is sprinkled with curry powder and eaten with a spicy curry sauce - Veal sausage with sweet mustard:
Weisswurst mit Susser Senf is eaten in Bavaria along with the regional favorite, the Bretzel - Bretzel:
Bretzel is large pretzel-shaped breadsticks, dipped in sea salt and often eaten with beer - Smoked herring:
Matjesfilet are found on the north coast of Germany in a sandwich or with potatoes and vegetables - Knuckle of pork:
Served boiled (Eisbein) or grilled (Schweinshaxe) is a specialty of south Germany, normally served with sauerkraut, red cabbage, and potatoes - Flammkuchen:
A specialty of the west coast, this is a thin pizza-type flan traditionally topped with bacon and cream. This dish is often served with the region’s Kölsch beer
Q.2. What is the regional cooking style of China? Discuss in detail. Briefly explain one popular dish from each region.
There are many styles of cooking in China, but Chinese chefs have identified eight culinary traditions as the best.
Guangdong/Cantonese Cuisine Yuècài:
Sweeter, favoring braising and stewing, adding various mild sauces
Cantonese food is the most popular style internationally. Guangdong Province and Hong Kong are noted for fine seafood dishes and rice dishes. The dishes they serve don’t have strong flavors since it is lightly seasoned, and they often tend to be a little sweet.
Sichuan Cuisine 川菜 Chuāncài
Spicy and bold, often mouth-numbing, using lots of chilies, garlic, ginger, and peanuts
Sichuan Province produced the most widely served cuisine in China. Their dishes are famous for their hot-spicy taste and the numbing flavor of Sichuan peppercorn that is rare in other regional cuisines
Jiangsu Cuisine 苏菜 Sūcài
sweet-and-sour spare ribs Su cuisine features sweet foods. Sweet and sour spare ribs is a famous dish from Jiangsu. Fresh, moderately salty and sweet, precise cooking techniques, favoring seafood, soups and artistic, colorful presentation Jiangsu Province and China’s biggest city, Shanghai, have a very refined gourmet cuisine that is often served at government banquets.
Zhejiang Cuisine 浙菜 Zhècài
Mellow, using fresh seafood, freshwater fish, and bamboo shoots, and a wide variety of cooking methods. Zhejiang Province is the province south of Jiangsu, and it borders on Shanghai too, so their style is similar to theirs, but it is less elaborately prepared. They focus more on serving fresh food.
Fujian/Min Cuisine 闽菜 Mǐncài
Lighter, with a mild sweet and sour taste, using ingredients from the sea and the mountains. Fujian Province is known for great seafood and soups and the precise use of scintillating but not tongue-numbing spices
Hunan Cuisine 湘菜 Xiāngcài
Fish People in the Hunan region can’t seem to live without chilies; no dish is complete without chilies in Hunan cuisine. Quite spicy, with a hot and sour taste, favoring sautéing, stir-frying, steaming and smoking
Anhui Cuisine 徽菜 Huīcài
Uses many wild plants and animals as ingredients, favoring stewing and more oil. Anhui cuisine is even wilder than Fujian cuisine. It is inland, and big mountains such as the Yellow Mountains are the source of lots of different wild foods and herbs.
Shandong Cuisine 鲁菜 Lǔcài
Salty and crispy, favoring braising and seafood. Shandong was one of the first civilized areas, and it set the pattern for the northern styles of cooking.
OR
What specialty equipment is used in Chinese cuisine that makes it’s cooking methods so unique? With the help of a neat diagram, explain the Chinese cooking range and its design.
Specialty equipment used in Chinese cooking are
Wok:
The traditional wok is round-bottomed and used for cooking over an open flame. The sides of wok are hugged by the flames thus becomes the perfect heat conductor. Flat-bottomed woks are designed for cooking over kitchen stoves.
Steamer:
No dim sum eating experience is complete without this tool. It’s a brilliantly simple way of steaming- a lidded bamboo basket set over a pan of boiling water. Another modern option is steamer made from aluminum. Steamers are used to steam a variety of foods- from dim sum to veggies to meats to fish.
Strainer/sieve:
Approximately 4 inches in diameter, it is used to strain chili flakes or bits of food from oil
Chef’s wooden chopsticks:
At least 6 inches in length, these chopsticks are great for retrieving ingredients in a deep wok filled with deep-frying oil
Spider:
Approximately 5 inches in diameter, one uses it to scoop and drain food
Mortar and pestle Granite:
It is more common in the Chinese kitchen versus the more fragile porcelain and clay versions. Larger ones are recommended as you can pound large food items in a go. If you want a faster alternative, then opt for a food processor
Chinese cleaver:
At first sight, a Chinese cleaver may appear to be hefty, gleaming ominously sharp. But in reality, it is quite light, steady and not at all dangerous to use, provided you handle it correctly and with care. Once you have learned to regard it as a kitchen tool mainly used for cutting and not just a chopper, then you will be surprised how easy and simple it is to use compared to an ordinary kitchen knife. Cleavers are available in a variety of materials and weight. They all have a blade of about 8 – 9 inches (20 – 23 cms) long and 3 – 4 inches (8 – 10 cms) wide. The heaviest, weighing almost 2 lb. (1 kg) called Chopper, is really meant for the professionals and is excellent for chopping bones such as drumsticks, pork spare ribs. The smaller and much lighter Slicer with a thinner and sharper blade is convenient for slicing meat and vegetables. But most Chinese cooks prefer a medium weight, dual-purpose cleaver known as The Civil And Military Knife (wen-wu dao in Chinese). You use the lighter, front half of the blade for slicing, shredding, and scoring, etc, and the heavier, rear half of the blade for chopping and so on.
Chinese Cooking Range
Chinese Cooking Range is specially designed for cooking Chinese food. Fabricated using stainless steel 304 quality with standard high-pressure burners. It comes with Drain Channel at for Easy water drainage & Water Taps Fitting for easy usage. Chinese Cooking Range is mainly used in Multi-Cuisine Restaurants, Hotels, etc for Preparing Pan Asian food recipes.
Q.3. List various types of icings. Explain any four giving their uses with examples.
Some of the major varieties of Icings are:
- Buttercream
- Fondant
- Meringue
- Ganache
- Cheese Cream
- Royal Icing
Buttercream
Buttercream is made by creaming butter until pale with icing sugar, vanilla, and milk. This soft, buttery icing can be spread over a cake or piped into patterns. It can also be flavored with color or chocolate and is perfect for small cakes, like cupcakes. Buttercream hardens on refrigeration and does not keep for more than a few days. Remember to keep this icing cool as it icing melts easily.
Fondant
This stiff and shiny icing can be kneaded and rolled out to cover fruit or chocolate mud cakes, often over a layer of marzipan. Since its firmness helps keep cakes fresh, it is often used for big cakes, wedding cakes, and cakes that require traveling.
Ganache
This rich chocolate icing is made from either white of dark chocolate and cream. Ganache can look shiny or matte and is also used as a filling or piped into decorations. White chocolate ganache can be tinted. Avoid pairing ganache with a light cake such as a delicate sponge as this thick icing needs a cake that it won’t overpower, such as a mud cake or an almond Bundt cake.
Royal icing
Royal icing is a white meringue-like mixture made from egg whites, acetic acid, and icing sugar. Royal icing is easily made at home and has multiple uses. Becoming rock-hard once set, it is ideal for attaching decorations to cakes and is a popular icing for piping.
OR
Define ice cream. What are the additives and preservatives that are added during the manufacturing process? Give recipe for 1 ltr. Vanilla ice cream.
Ice cream
A soft, sweet frozen food made with milk and cream and typically flavored with vanilla, fruit, or other ingredients.
Additives and Preservatives
In addition to the usual milk, sugar, and cream, ice cream is made with harmful emulsifiers and additives including:
- Calcium sulfate
- Polysorbate 80
- Magnesium hydroxide
- Xanthan Gum
- Corn Syrup Solids
- Potassium Sorbate
- Mono-and Diglycerides
- Guar Gum
- Sodium Phosphate
- Carrageenan
- Artificial Flavors
Each one of these is added to the ice cream you see on store shelves and in shops, with the sole purpose of making this treat look, feel and taste better. In other words, they are used to make ice cream more appealing to the human eye and to our taste buds, though none of these ingredients provide any form of nutritional value.
Recipe of Vanilla Ice cream
Ingredients:
- 500ml full-fat milk
- 300ml pot double cream
- 2 bourbon vanilla beans
- 5 large egg yolks
- 140g golden caster sugar
Method:
- Prepare custard: Put 1 pint (1/2 liter) of milk in a saucepan with the vanilla beans split in half. Boil gently.
- Add 5 egg yolks in a bowl. Add all the sugar.
- Whisk the mixture to bleach.
- Pour the boiling milk over the egg and sugar mixture, put it back in the saucepan.
- Let the custard cook very gently stirring slowly with a wooden spatula. Do not exceed 175°F (80°c) because the egg yolks will cook and this will ruin the custard.
To check for doneness of the custard, dip the spatula in the custard then leave a fingerprint on it. If the two edges of the cream do not meet, the custard is cooked. - Pour in a bowl and put in the refrigerator at least 12 hours, to let ripen. Remove the vanilla bean, scrape the seeds and put them in the custard. Add the sour cream, mix well.
- Pour the vanilla ice cream mixture into the ice cream maker and churn about 30 minutes.
Q.4. Write short notes (Any two)
(a) Organoleptic and sensory evaluation
Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses—including taste, sight, smell, and touch.
Sight
The appearance of the food to our eyes is the most critical parameter. It is this feature of our senses the judges the food for its freshness, color, appeal, dullness, glossy, juicy, etc. If the eye appeal is not good, then the food goes in for complete rejection.
Smell
The smell of the food is defined as flavor in cooking and it can be of 3 different types- Odour, Aroma, Flavour
Taste
Taste is registered on the taste buds on the tongue. The taste buds register the food being salty, acidic, bitter, spicy or pungent.
Touch
This feature of the food can be defined in many ways such as texture, mouthfeel and even temperature of the food. Many adjectives such as crunchy, soft, brittle, smooth describe the texture of food. Texture can also be described as consistency. Liquids, semi-liquids.
Sound
The crispy bite of freshly sliced onions or the crackling sound of the crispies satisfies the sound element of the food.
Sensory evaluation is an invaluable tool for Quality Control as well as Research and Development. Customers perceive product quality with their senses, and as a result, organoleptic evaluations are an essential component of any Quality Control evaluations.
The aim of the sensory testing is to describe the product. Distinguishing two or more products: are there any differences between the quality, its magnitude, and direction. Performing: the expert or the consumer. So the enjoyment is the sum of the organoleptic characteristics.
.(b) Yield management
Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a yield.
Objectives of Yield Management
- To establish a standard for the quantity and number of portions obtainable from a specific item of food.
- To establish a standard for comparison with operating results and thereby measure the efficiency of the production departments.
- To establish an objective method of further evaluating standard purchasing specifications.
- To establish a standard cost factor for the item of food.
- To assist in menu costing and pricing.
- To assist in converting forecast requirements into raw material requirements.
(c) Food trials
Evaluating food by a panel of specialists or consumers for critiquing is termed as a food trial.
Food trials can be of different types:
Trials while opening a new establishment, or introducing new dishes or menu to the existing establishment. Food trials are done for two primary reasons- first to train the staff to be able to produce the product as per the standard recipe and presentations and to moderate the recipes and create new standard recipes before the launch of the product.
The tasting panel could comprise of the regular guests, food specialists, chefs, Food & Beverage professionals from the industry or a select group of consumers.
The recipes are refined with the advice of the food tasters.
Trial as a recruitment tool for hiring new staff for a food production operation. A panel of judges comprising of chefs, human resource manager evaluates the food so as to judge the skill level of the aspirant or the candidate. This enables the organization to hire the right person for the right job.
Q.5. Discuss in detail internal and external bread faults. Explain their causes and suggest remedies.
External Bread Faults
Characteristic |
Fault |
Reason |
Remedy |
Volume |
Lack of
volume |
|
|
Bloom |
Flaked Crust |
|
|
Shine |
Lack of Shine |
|
|
Shape |
Improper Shape |
|
|
Internal Bread Faults
Characteristic |
Fault |
Reason |
Remedy |
Aroma |
Lack of Aroma |
|
|
Crumb |
Crumbly Bread |
|
|
Flavour |
Lack of Flavour |
|
|
Moistness |
Stale Bread (In Appearance of Crumb) |
|
|
Q.6. Differentiate between the following (any four):
(a) Production planning and Production scheduling
Production Planning |
Production Scheduling |
| Production planning is the planning of production and manufacturing modules in a company or industry | Scheduling is the process of arranging, controlling and optimizing work and workloads in a production process or manufacturing process. |
| It utilizes the resource allocation of activities of employees, materials and production capacity, in order to serve different customers. | Scheduling is used to allocate plant and machinery resources, plan human resources, plan production processes and purchase materials. |
| Production planning based on fixing the production goals and estimating the resources. | Production schedule based on the availability of resources, client orders, and efficiencies. |
(b) Dark chocolate and White chocolate
Dark chocolate White chocolate
| Taste | A more chocolate-like taste, and a bitter aftertaste. | White chocolate does not really taste like chocolate since it has no cocoa, but it is sweeter and richer. |
| Texture | Dry and chalky, because of the lack of milk solids. | Smoother and more buttery than dark chocolate. |
| Uses | Sold in bars or chips with different grades of chocolate content. Used in making sauces and chocolate drinks. | Sold in bars or chips and used in dessert or candy making. Used in desserts and baking. |
| Ingredients | Derived from the ground cacao bean it contains cacao or cocoa bean powder, cocoa butter and sugar but no added milk solids. | Contains sugar, cocoa butter and milk solids but no cocoa powder. |
| Health benefits | High cocoa content has been associated with positive health benefits, especially cardiovascular health, from flavonol antioxidants. | Does not offer the same health benefits as dark chocolate and has more sugar and fat |
(c) Swiss meringue and Italian meringue
Swiss Meringue |
Italian Meringue |
| It is prepared by gently beating egg whites and sugar. | It is prepared by egg whites and syrup. |
| Swiss meringue is smoother, silkier, and somewhat denser. | It is Stable and smooth in texture. |
| Swiss meringue is particularly good for baking crisp meringue cake layers and for topping pies. | Its stability and smooth texture make it great for egg white buttercreams and mousses. |
(d) Icings and Toppings
Icing |
Topping |
| a mixture of sugar with water, egg white, or butter, used as a coating for cakes or biscuits. | a layer of food poured or spread over a base of a different type of food to add flavor. |
| It is used to cover or decorate baked goods, such as cakes or cookies. | Food items added on top of another, such as sprinkles on ice cream or pepperoni on pizza. |
| It is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk. | It is Creamy, mildly Spicy, Sometimes Sweets |
(e) Forecasting and Budgeting
Basis For Comparison |
Budget |
Forecast |
| Meaning | A budget is a financial plan expressed in quantitative terms, prepared by the management in advance for the forthcoming period. | The forecast means the estimation of future trends and outcomes, based on the past and present data. |
| What is it? | It is the financial expression of a business plan or target. | It is the prediction of upcoming events or trends in business, on the basis of present business conditions. |
| Target | The budget sets the target. | There are no targets. |
| Update | Annual basis | At regular intervals |
| Estimates | What business wants to achieve | What business will achieve |
| Variance Analysis | Yes | No |
Q.7. Write short notes on (any two)
(a) Standardized recipe
Standardized recipes are one that “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients” in the manual,
Standardized Recipes should include the following information:
- Recipe title
- Recipe category
- Ingredients
- Weight/volume of each ingredient
- Preparation Instructions (directions)
- Cooking temperature and time
- Serving size
- Recipe yield
- Equipment and utensils to be used
(b) Testing of new Kitchen Equipment
The objectives of the Testing new equipment are:
- To verify the proper functioning of the equipment/system after installation.
- To verify that the performance of the installed equipment/systems meet with the specified design intent through a series of tests and adjustments.
- To capture and record performance data of the whole installation as the baseline for future operation and maintenance.
(c) Production quality and quantity control
Production control is the task of predicting, planning and scheduling work, taking into account manpower, materials availability and other capacity restrictions, and cost so as to achieve proper quality and quantity at the time it is needed and then following up the schedule to see that the plan is carried out, Quality control (QC) is a procedure or set of procedures intended to ensure that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer.
(d) Mezze Platter
The mezze platter (sometimes spelled meze) is one of the more malleable snack trays, varying slightly depending on where it’s being served.
The meze-style spread: small plates, dips, and salads meant to be shared as an appetizer course or light meal—is common throughout the Mediterranean and the Middle East and one of our favorite ways to eat.
Mediterranean cuisine is the south European basin region which includes turkey, Egypt, Levantine, Maghreb, Greek, Italian, French, Spanish. So under all this meze is a cuisine basically starter or snack which at times is taken as a snack with alcoholic beverages or simply without them. In the near East, it is served as a snack with alcoholic beverages like Balkan & parts of central Asia.
Q.8. With the help of a flow chart, explain the manufacturing process of chocolate.
Chocolate Manufacture Processing :
Harvesting Cocoa & Cocoa processing
Chocolate production starts with harvesting coca in a forest. The seed pods of coca will first be collected; the beans will be selected and placed in piles. These cocoa beans will then be ready to be shipped to the manufacturer for mass production.
Step 1: Plucking and opening the Pods
Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. When the pods are ripe, harvesters travel through the cocoa orchards with machetes and hack the pods gently off of the trees.
Cocoa Pods and harvesting
After the cocoa pods are collected into baskets, the pods are taken to a processing house. Here they are split open and the cocoa beans are removed.
Step 2: Fermenting the cocoa seeds
Now the beans undergo fermentation processing. They are either placed in large, shallow, heated trays or covered with large banana leaves. During fermentation is when the beans turn brown. This process may take five or eight days.
Step 3: Drying the cocoa seeds
After fermentation, the cocoa seeds must be dried before they can be scooped into sacks and shipped to chocolate manufacturers. The drying process usually takes about a week and results in seeds that are about half of their original weight.
Manufacturing Chocolate
Once the cocoa beans have reached the machinery of chocolate factories, they are ready to be refined into chocolate Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavor. After the blending process, the liquid chocolate will be stored or delivered to the molding factory in tanks and will be poured into moulds for sale. Finally, wrapping and packaging machines will pack the chocolates and then they will be ready to transport.
Step 1: Roasting and Winnowing the Cocoa
The first thing that chocolate manufacturers do with cocoa beans is roast them. The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called “cocoa nibs.”
Step 2: Grinding the Cocoa Nibs
Grinding is the process by which cocoa nibs are ground into ” cocoa liquor”, which is also known as unsweetened chocolate or cocoa mass. The grinding process generates heat and the dry granular consistency of the cocoa nib is then turned into a liquid as the high amount of fat contained in the nib melts.
Step 3: Blending Cocoa liquor and molding Chocolate
After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. The Cocoa powder or ‘mass’ is blended back with the butter and liquor in varying quantities to make different types of chocolate or couverture
Plain Dark Chocolate – cocoa powder, cocoa liquor, cocoa butter, sugar, Lethicin, and Vanilla.
After blending is complete, molding is the final procedure for chocolate processing. This step allows cocoa liquor to cool and harden into different shapes depending on the mold. Finally, the chocolate is packaged and distributed around the world.
Q.9. Explain the following
(a) Yorkshire pudding
Yorkshire pudding is an English food made from a batter consisting of eggs, flour, and milk or water. It is a versatile food that can be served in numerous ways depending on the choice of ingredients, the size of the pudding and the accompanying components of the dish. Yorkshire Pudding was originally served as a first course.
(b) Spätzle
Spätzle is a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle, and South Tyrol. Spätzle are small Central European dumplings that are easy to make and delicious. Serve with stews or as a pasta.
(c) Offals
The entrails and internal organs of an animal used as food. Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. Or the organs inside an animal, such as the brain, the heart, and the liver, eaten as food.
(d) Plum Blossom Snow
It is a dessert consisting of stewed fruits, most frequently plums, as the name of the dessert suggests, topped with a thick custard and a meringue and is then finished in the oven. Plums can also be replaced with stewed fruits like apples and bananas. Often served with biscuits as the last course of dinner.
Q.10. Match the Following:
| (a) Hakka | (i) Rice |
| (b) Dolmas | (ii) Hung Curd |
| (c) Moussaka | (iii) Noodles |
| (d) Paella | (iv) Chicken |
| (e) Baklava | (v) Apple |
| (f) Tiramisu | (vi) Cream |
| (g) Manzana | (vii) Almond |
| (h) Pollo | (viii) Wine Leaf |
| (i) Marzipan | (ix) Brinjal |
| (j) Tazaziki | (x) Walnuts |
| (a) Hakka | → | (iii) Noodles |
| (b) Dolmas | → | (viii) Wine Leaf |
| (c) Moussaka | → | (ix) Brinjal |
| (d) Paella | → | (i) Rice |
| (e) Baklava | → | (x) Walnuts |
| (f) Tiramisu | → | (vi) Cream |
| (g) Manzana | → | (v) Apple |
| (h) Pollo | → | (iv) Chicken |
| (i) Marzipan | → | (vii) Almond |
| (j) Tazaziki | → | (ii) Hung Curd |