0:00:21 > 0:00:23CHEERING AND APPLAUSE
0:00:29 > 0:00:33Hello, I'm Kirsty Wark, and welcome to A Question Of Taste,
0:00:33 > 0:00:36the food show that puts the "quiz" into "cuisine".
0:00:36 > 0:00:38We have two teams of foodie friends hoping to prove
0:00:38 > 0:00:40they know their onions.
0:00:40 > 0:00:44They'll be grilled over five rounds of tasty yet testing trivia.
0:00:44 > 0:00:46We'll quiz them on subjects
0:00:46 > 0:00:50from ingredients and techniques to equipment, recipes and history.
0:00:50 > 0:00:53Only one team can win, so before we turn up the heat,
0:00:53 > 0:00:55let's meet our culinary quizzers.
0:00:55 > 0:00:59First up, we have the Ginger Buns, and their team captain, Sarah.
0:00:59 > 0:01:01APPLAUSE
0:01:03 > 0:01:06Sarah, introduce your team members, please.
0:01:06 > 0:01:10Tell us a bit about yourselves, and why on earth the Ginger Buns.
0:01:10 > 0:01:13OK, I'm Sarah, I work in science communication,
0:01:13 > 0:01:16but by night I'm a mean cake baker.
0:01:16 > 0:01:19This is Jane, my mother. She partly lives in California.
0:01:19 > 0:01:23And this is Monique, she's a food business strategy consultant.
0:01:23 > 0:01:27And Ginger Buns because we all hail from Dulwich in South-East London,
0:01:27 > 0:01:30and Enid Blyton was born there, hence ginger beer,
0:01:30 > 0:01:34but then we chose Ginger Buns because it was a bit more unusual,
0:01:34 > 0:01:38- and Buns cos of cake.- And you live part of the year in California, so do you love that kind of cuisine?
0:01:38 > 0:01:41I love it. We couldn't have gone anywhere better to live.
0:01:41 > 0:01:44The Californian food and wine, it's perfect. It's hard coming home!
0:01:44 > 0:01:47Ladies and gentlemen, lovely to have the Ginger Buns here!
0:01:47 > 0:01:50APPLAUSE
0:01:50 > 0:01:53And taking them on this week, we have the Non-Starters,
0:01:53 > 0:01:56and their team captain, Mayaz.
0:01:56 > 0:01:58APPLAUSE
0:02:01 > 0:02:04I have to say, Non-Starters sounds rather pessimistic,
0:02:04 > 0:02:08but tell me about your team-mates and how you come together on food.
0:02:08 > 0:02:12Phil, originally from Portsmouth, and Gordon, originally from Glasgow. We all live in London now,
0:02:12 > 0:02:16so there's a fair bit of going round for dinner
0:02:16 > 0:02:19and doing the male competing, bravado sort of thing.
0:02:19 > 0:02:21Ah, competitive cooking!
0:02:21 > 0:02:24- It's just a bloke thing! - Yeah, must be!
0:02:24 > 0:02:27And Non-Starters cos we didn't think we'd get this far.
0:02:27 > 0:02:30I thought it was maybe that you just went straight for the main course.
0:02:30 > 0:02:33- No - starters and mains, never dessert.- A-ha!
0:02:33 > 0:02:36Well, those are the teams, but there's one more person
0:02:36 > 0:02:38I need to introduce. In our Kitchen Corner,
0:02:38 > 0:02:40our resident food expert, the man behind
0:02:40 > 0:02:43one of the UK's most popular culinary publications -
0:02:43 > 0:02:44Mr William Sitwell.
0:02:44 > 0:02:46APPLAUSE
0:02:48 > 0:02:51I have to say that you are the icing on the cake
0:02:51 > 0:02:54rather than the suet in the pudding.
0:02:54 > 0:02:57That's very kind of you to say so, Kirsty, thanks very much.
0:02:57 > 0:02:58Yeah, I'm here in Kitchen Corner,
0:02:58 > 0:03:02my job is to elaborate on some of the finer points of the questions
0:03:02 > 0:03:04and hopefully to bring the teams
0:03:04 > 0:03:08and the viewers at home a few extra little culinary nuggets.
0:03:08 > 0:03:11Let's get quizzing with Round One - See Food.
0:03:15 > 0:03:17APPLAUSE
0:03:17 > 0:03:19This is a fingers-on-buzzers round.
0:03:19 > 0:03:23I'm going to ask 15 questions, each relating to a picture.
0:03:23 > 0:03:26If you buzz in with a correct answer, you'll score a point.
0:03:26 > 0:03:30However, an incorrect answer means the question will be thrown over
0:03:30 > 0:03:32to the opposing side.
0:03:32 > 0:03:35Every finger on the buzzer? Here's your first question.
0:03:35 > 0:03:38- Name that fruit. - BELL
0:03:38 > 0:03:40- Non-Starters?- Durian.
0:03:40 > 0:03:44I'm afraid that is incorrect, so Ginger Buns, it's all to you.
0:03:44 > 0:03:46Jackfruit?
0:03:46 > 0:03:49Jackfruit is the correct answer. Very well done.
0:03:49 > 0:03:51APPLAUSE
0:03:51 > 0:03:54William, the jackfruit, not very well known.
0:03:54 > 0:03:56No, jackfruit isn't, but it is a remarkable fruit.
0:03:56 > 0:03:59It has a similar texture to chicken.
0:03:59 > 0:04:04So, it makes a really ideal fruit for vegetarians.
0:04:04 > 0:04:08Thanks, William. What is the name of this implement?
0:04:09 > 0:04:10BUZZER
0:04:10 > 0:04:12- Ginger Buns?- It's a waffle iron.
0:04:12 > 0:04:15It certainly is a waffle iron.
0:04:15 > 0:04:18Ginger Buns have two. Non-Starters are still non-starters.
0:04:18 > 0:04:22What is a technical term for the culinary knife cut shown here?
0:04:22 > 0:04:23BELL
0:04:23 > 0:04:26- Non-Starters?- Julienne. - No, I'm afraid that is incorrect.
0:04:26 > 0:04:28Ginger Buns?
0:04:30 > 0:04:33- Chiffonade?- Chiffonade, I'm afraid, is incorrect.
0:04:33 > 0:04:36The answer is jardiniere, or baton.
0:04:37 > 0:04:41Generally eaten at the end of a meal,
0:04:41 > 0:04:44what is the collective term for the confection shown here?
0:04:44 > 0:04:45- BUZZER - Ginger Buns?
0:04:45 > 0:04:47- Petits fours? - That is the right answer.
0:04:47 > 0:04:49William, what is the origin of petits fours?
0:04:49 > 0:04:53That's right, strictly speaking, they are oven-baked little cakes.
0:04:53 > 0:04:55"Four" is an old French word for oven.
0:04:56 > 0:05:01And in the old days in France, when ovens were coal-fuelled,
0:05:01 > 0:05:05the ovens were far too hot at the beginning to cook little cakes.
0:05:05 > 0:05:08As the ovens cooled, they could cook these little petits fours.
0:05:08 > 0:05:10You're a baker - do you cook petits fours?
0:05:10 > 0:05:15No, not really. I tend to go for the large, crowd-pleasing cakes!
0:05:15 > 0:05:19I'm sure they are crowd-pleasing! Next picture up now.
0:05:19 > 0:05:21Which bean-based meal is
0:05:21 > 0:05:23- the national dish of this country? - BELL
0:05:23 > 0:05:26- Non-Starters?- Ful medames.
0:05:26 > 0:05:30- Very well done, it is ful medames. That's a tricky one! - APPLAUSE
0:05:32 > 0:05:36- William, where does this come from? - Well, of course, exactly, Egyptian.
0:05:36 > 0:05:39They're made primarily of fava beans, but they should also have
0:05:39 > 0:05:42the added ingredients of garlic, parsley and lemons.
0:05:42 > 0:05:43- Delicious.- Delicious.
0:05:43 > 0:05:49Now, what is the missing ingredient for a veloute sauce?
0:05:49 > 0:05:52- BUZZER - Ginger Buns?
0:05:52 > 0:05:54- Cream.- I'm afraid that is incorrect.
0:05:54 > 0:05:57So, Non-Starters, you've a chance here to catch up a little.
0:05:57 > 0:05:59Is it a light stock?
0:05:59 > 0:06:03It is indeed a stock. Well done.
0:06:03 > 0:06:04APPLAUSE
0:06:06 > 0:06:10OK, in which month are these three foods all in season?
0:06:14 > 0:06:18Right out of time. The month is February.
0:06:18 > 0:06:20OK, name this chef.
0:06:20 > 0:06:21BELL
0:06:21 > 0:06:24- Non-Starters?- Michael Caines. - Very well done.
0:06:24 > 0:06:25APPLAUSE
0:06:25 > 0:06:31What does this tree have to do with the wine-making process?
0:06:31 > 0:06:32BELL
0:06:32 > 0:06:35- Non-Starters? - Is it a cork tree?- It is indeed.
0:06:35 > 0:06:38William, where do you stand on the cork versus screw-top?
0:06:38 > 0:06:41Well, the problem with cork is that they're cleaned in chlorine,
0:06:41 > 0:06:43and that's where you get cork taint from.
0:06:43 > 0:06:48Whereas if you use what's called a stelvin seal, you shouldn't get that.
0:06:48 > 0:06:51So, screw caps will mean that your wine is far less likely
0:06:51 > 0:06:53to be corked, obviously.
0:06:53 > 0:06:57Now, what is the British name for this cut of beef?
0:06:58 > 0:07:00- BELL - Non-Starters?- Rump?- It is indeed.
0:07:00 > 0:07:02APPLAUSE
0:07:02 > 0:07:06For which foodstuff is this the chemical formula?
0:07:10 > 0:07:14It's common table sugar, or cane sugar.
0:07:14 > 0:07:16- Who wrote this book? - BELL
0:07:16 > 0:07:20- Non-Starters?- Rick Stein. - Rick Stein is the right answer.
0:07:20 > 0:07:23APPLAUSE
0:07:23 > 0:07:25What type of fish is this?
0:07:26 > 0:07:28- BUZZER - Ginger Buns?
0:07:28 > 0:07:30- Mullet.- I'm afraid that is incorrect.
0:07:30 > 0:07:32Non-Starters, do you know your fish?
0:07:32 > 0:07:38- Is it dorado?- Dorado, I'm afraid, is incorrect. It is red snapper.
0:07:38 > 0:07:42What foodstuff have we zoomed in on here?
0:07:42 > 0:07:43BELL
0:07:43 > 0:07:45- Non-Starters?- Artichoke.
0:07:45 > 0:07:50That is incorrect. Look carefully, Ginger Buns. Chance to pull back a little.
0:07:50 > 0:07:53- ALL:- Asparagus. - Oh, said all together, in unison!
0:07:53 > 0:07:55Asparagus is the correct answer.
0:07:55 > 0:07:57APPLAUSE
0:07:57 > 0:07:59William, it used to be a very short season.
0:07:59 > 0:08:03It gets longer and longer every year, doesn't it, which is worrying.
0:08:03 > 0:08:06Although I've recently had second-spring asparagus,
0:08:06 > 0:08:08and I wasn't going to order them,
0:08:08 > 0:08:10cos I knew somebody was growing them,
0:08:10 > 0:08:13but I was very tempted, and they were delicious.
0:08:13 > 0:08:14- Wow.- Yeah.- OK.
0:08:14 > 0:08:17For the final question in this round,
0:08:17 > 0:08:21what is the name of this cured cut of pork?
0:08:21 > 0:08:22BELL
0:08:22 > 0:08:26- Non-Starters?- Is it a knuckle? - Is it indeed the knuckle.
0:08:26 > 0:08:29Very well done. And at the end of this round, William,
0:08:29 > 0:08:30the score, please.
0:08:30 > 0:08:31The Ginger Buns are on 4,
0:08:31 > 0:08:33but just edging ahead
0:08:33 > 0:08:35at this stage of the game, the Non-Starters,
0:08:35 > 0:08:37- they're on 7 points.- Very good.
0:08:37 > 0:08:39APPLAUSE
0:08:43 > 0:08:44The next round is TV Dinners.
0:08:48 > 0:08:49APPLAUSE
0:08:51 > 0:08:55In this round, we'll be showing you six classic culinary clips
0:08:55 > 0:08:57from the TV archives past and present.
0:08:57 > 0:09:02This first clip is from Mary Berry from 1996.
0:09:02 > 0:09:05In this extract, we've bleeped out a key word.
0:09:05 > 0:09:09All we want you to do is buzz in and identify that word.
0:09:09 > 0:09:10So, here's Mary Berry.
0:09:11 > 0:09:13And now, mega pasta shells.
0:09:13 > 0:09:16- These are Italian, and in Italian, they're called- BLEEP...
0:09:16 > 0:09:19BELL ..which literally means "shells".
0:09:19 > 0:09:20What do you think it is?
0:09:20 > 0:09:24I might pronounce it... Con-chig-lie.
0:09:24 > 0:09:25Let's see if you're right.
0:09:25 > 0:09:28These are Italian, and in Italian they're called conchiglie,
0:09:28 > 0:09:30which literally means "shells".
0:09:30 > 0:09:32So, very well done, you got that right.
0:09:35 > 0:09:37Next up is another missing word from you,
0:09:37 > 0:09:41from the wonderful Madhur Jaffrey in 1982.
0:09:41 > 0:09:43I have some cooked rice, which I have made earlier.
0:09:43 > 0:09:48This is what meetha pulao, or sweet rice, looks like when it's cooked.
0:09:48 > 0:09:52You can serve it exactly this way, or if it's a very festive occasion,
0:09:52 > 0:09:54in India we like to put silver on top of it.
0:09:54 > 0:09:56- The silver, when you buy it, is called- BLEEP,
0:09:56 > 0:10:00and it comes between sheets of tissue paper, and it's very, very thin.
0:10:00 > 0:10:04Nobody got any idea what Madhur Jaffrey was talking about?
0:10:05 > 0:10:07Let's see what she was saying.
0:10:07 > 0:10:10The silver when you buy it is called vark,
0:10:10 > 0:10:12and it comes between sheets of tissue paper.
0:10:13 > 0:10:15- Vark.- Vark,
0:10:15 > 0:10:19it's used in a lot of Middle Eastern and also South-East Asian countries.
0:10:19 > 0:10:22It can be dangerous if it's not pure.
0:10:23 > 0:10:28So, in fact, in India there is legislation that insists that vark is
0:10:28 > 0:10:3099.9% pure, otherwise it becomes toxic.
0:10:30 > 0:10:34And in fact, there were cases of people using aluminium.
0:10:34 > 0:10:35Yeah!
0:10:37 > 0:10:40This time, it's the first-ever molecular gastronomist,
0:10:40 > 0:10:42Professor Nicholas Kurti, from 1982.
0:10:42 > 0:10:46Watch the clip, because a question is going to follow.
0:10:47 > 0:10:52You know, it's a sad, sad reflection on our civilisation...
0:10:54 > 0:11:00..that, although we can and, indeed, we do measure the temperature
0:11:00 > 0:11:04in the atmosphere of the planet Venus...
0:11:06 > 0:11:11..we don't know how hot it is inside our souffles.
0:11:11 > 0:11:13LAUGHTER
0:11:13 > 0:11:16Here's a question following that.
0:11:16 > 0:11:22In 1969, Nicholas used a microwave to create a Frozen Florida,
0:11:22 > 0:11:24which is the reverse of
0:11:24 > 0:11:25- which classic...? - BUZZER
0:11:25 > 0:11:28- Ginger Buns?- Baked Alaska?
0:11:28 > 0:11:31Very well interrupted. Baked Alaska is correct.
0:11:31 > 0:11:32APPLAUSE
0:11:34 > 0:11:37Now, Michel Roux Sr from 1988,
0:11:37 > 0:11:40and see if you can guess the bleeped-out word.
0:11:42 > 0:11:46One of the pleasures of cooking is to make up your own bouquet garni.
0:11:46 > 0:11:48In the middle of the last century,
0:11:48 > 0:11:51a famous chef defined a basic bouquet garni
0:11:51 > 0:11:54- as one containing parsley, thyme and- BLEEP.
0:11:54 > 0:11:55- BUZZER - Ginger Buns?
0:11:55 > 0:11:58- Bay leaves?- Parsley, thyme and bay leaves.- Bay leaves?
0:11:58 > 0:12:00Let's see if you're right.
0:12:00 > 0:12:05A famous chef defined a basic bouquet garni as one containing parsley,
0:12:05 > 0:12:08- thyme and bay leaves. - Good interruption.
0:12:08 > 0:12:09APPLAUSE
0:12:11 > 0:12:13Very close now in the scores.
0:12:13 > 0:12:14Here's Rick Stein from 1999,
0:12:14 > 0:12:19and again, we're looking for the missing word.
0:12:20 > 0:12:23It doesn't matter whether it's a tropical location or the cold,
0:12:23 > 0:12:28slippery decks of a Padstow trawler bringing home fish that,
0:12:28 > 0:12:30fortunately, I know the names of.
0:12:32 > 0:12:34Just look at those. What do you think of those?
0:12:34 > 0:12:35- They're- BLEEP... - BELL
0:12:35 > 0:12:38- Non-Starters?- Lemon sole.
0:12:38 > 0:12:39Let's see if you're right.
0:12:39 > 0:12:44Just look at those. What do you think of those? They're lemon sole, right?
0:12:44 > 0:12:46APPLAUSE
0:12:48 > 0:12:52Our final clip is the Galloping Gourmet himself, Graham Kerr,
0:12:52 > 0:12:53from 1970. Watch the clip,
0:12:53 > 0:12:56we're going to ask you a question afterwards.
0:12:56 > 0:13:00Definitely. You're not married yet, but you're going to be married soon?
0:13:00 > 0:13:01- Mmm.- Right.
0:13:01 > 0:13:03So, have you in mind buying some saucepans,
0:13:03 > 0:13:05or are you going to eat out all the time
0:13:05 > 0:13:07- in the BBC cafeteria? - Oh, no, certainly!
0:13:07 > 0:13:11- But I expect my wife will be buying some saucepans.- Right.
0:13:11 > 0:13:13Do you think she would possibly buy these?
0:13:13 > 0:13:16Or if one of Alan's relatives are now watching,
0:13:16 > 0:13:18kindly buy him a set of copper saucepans.
0:13:18 > 0:13:21Now you'll have 30 sets of copper saucepans,
0:13:21 > 0:13:25- and we'll do a deal for the 29 you won't require! - What else have you been buying?
0:13:26 > 0:13:30Great sideburns! Here's the question, though.
0:13:30 > 0:13:36Promoted as being low in fat yet high in flavour, what was the name
0:13:36 > 0:13:41- for the new style of cooking invented by Kerr in the late 1980s? - BUZZER
0:13:41 > 0:13:43- Ginger Buns?- Lean cuisine?
0:13:43 > 0:13:45I'm afraid that is incorrect. Non-Starters?
0:13:48 > 0:13:49It is Minimax.
0:13:49 > 0:13:53Galloping Gourmet. Do you know why he was called the Galloping Gourmet?
0:13:53 > 0:13:56- Cos he had a horse?- No!
0:13:56 > 0:13:59He went round the world in 35 days, visiting some of
0:13:59 > 0:14:02the best restaurants. That's the Galloping Gourmet for you.
0:14:02 > 0:14:06At the end of that round, has anyone galloped to the lead?
0:14:06 > 0:14:10Well, the Ginger Buns have been trotting along on 6 points,
0:14:10 > 0:14:13- but cantering forward are the Non-Starters on 9.- A-ha!
0:14:13 > 0:14:15APPLAUSE
0:14:15 > 0:14:18Very well done, Non-Starters. Don't be disheartened,
0:14:18 > 0:14:21because there's a lot to play for yet.
0:14:21 > 0:14:25Now, we're moving on to Round Three, and this is the Smorgasbord round.
0:14:29 > 0:14:33- APPLAUSE - So, in this round, each team will take it in turn
0:14:33 > 0:14:36to be in charge of a question board. First up is Ginger Buns.
0:14:36 > 0:14:41Let's have a look at your board. We can see ten pictures of food.
0:14:41 > 0:14:43All we want you to do is identify
0:14:43 > 0:14:46the five foods named after real people.
0:14:46 > 0:14:48You'll get a point for every one you get right.
0:14:48 > 0:14:52However, if you get one wrong, your go is immediately over,
0:14:52 > 0:14:55we'll throw the board over to the other team.
0:14:55 > 0:14:57All they have to do is to get one right,
0:14:57 > 0:15:02eliminating all your points and getting a point for themselves.
0:15:02 > 0:15:03So, be very, very careful.
0:15:03 > 0:15:07But can we begin by enlightening us all a little bit more about this?
0:15:07 > 0:15:08Yeah, very simple, Ginger Buns.
0:15:08 > 0:15:11There's a maximum of five points on offer.
0:15:11 > 0:15:14We're looking for the five eponyms, if you like.
0:15:14 > 0:15:17So, items here that were either inspired by real people
0:15:17 > 0:15:21or actually were specifically named after a real person.
0:15:21 > 0:15:23So, there it is. Real people or not?
0:15:23 > 0:15:25Can you give me your first selection?
0:15:25 > 0:15:28- Yes.- We're going to go for Woolton pie as the first one.
0:15:28 > 0:15:31Let me see if that's right or wrong.
0:15:34 > 0:15:36- APPLAUSE - Well done.
0:15:36 > 0:15:38Woolton is a bit of a hero of yours.
0:15:38 > 0:15:42Lord Woolton was an extraordinary figure during the Second World War,
0:15:42 > 0:15:45because it was up to him to maintain the very meagre ration.
0:15:45 > 0:15:49There were some weeks where the German U-boats were sinking ships
0:15:49 > 0:15:51coming over from America,
0:15:51 > 0:15:53but he somehow managed to beg, borrow and steal food
0:15:53 > 0:15:57from every corner of the world and maintain the ration, maintain morale.
0:15:57 > 0:15:58So, he was very important.
0:15:58 > 0:16:00Now, one down, four to go.
0:16:02 > 0:16:05OK, I don't know. Pommes Anna?
0:16:05 > 0:16:08- OK, we'll go for Pommes Anna. - Let's see if you're right.
0:16:10 > 0:16:12APPLAUSE
0:16:15 > 0:16:18- Now, three more to go. - Lobster Thermidor?- I don't think...
0:16:18 > 0:16:21Apples are often named after people who've grown the varieties,
0:16:21 > 0:16:23and so on. Sometimes.
0:16:23 > 0:16:28- I can't imagine that spotted dick is named after a person!- No!
0:16:28 > 0:16:33- OK, let's have your third guess, please.- Yeah, Braeburn apple?
0:16:33 > 0:16:35Is Braeburn apple named after someone?
0:16:38 > 0:16:39Oh, dear!
0:16:39 > 0:16:42The Braeburn apple is just named after the Braeburn orchard
0:16:42 > 0:16:47- where they're grown.- So Non-Starters, there are three left on the board named after real people.
0:16:47 > 0:16:50If you get one right straightaway, you will get a point
0:16:50 > 0:16:54and you will destroy the points gained by Ginger Buns in this round.
0:16:55 > 0:16:57- Carpaccio.- You're going for carpaccio.
0:16:57 > 0:16:59Why are you going for carpaccio?
0:16:59 > 0:17:04Venetian painter with the colours, and meat, something like that?
0:17:05 > 0:17:06OK, let's check.
0:17:10 > 0:17:11APPLAUSE
0:17:14 > 0:17:16- William, carpaccio. - Yeah, absolutely right.
0:17:16 > 0:17:20Named after the famous Italian artist Vittore Carpaccio.
0:17:20 > 0:17:22Invented in 1950 by Harry's Bar, and, of course,
0:17:22 > 0:17:25the point is that the colours in the dish were reminiscent
0:17:25 > 0:17:30of the artist's paintings, and never trust anyone who tries to sell you
0:17:30 > 0:17:33a carpaccio of anything else than rare beef.
0:17:33 > 0:17:37That bit of knowledge has earned you one point.
0:17:37 > 0:17:41Two more here which are named after real people, and the first, William, is clementine.
0:17:41 > 0:17:45That's right, inspired by a famous missionary called Clement Rodier,
0:17:45 > 0:17:50who grafted them in the grounds of his orphanage that he ran in Algeria.
0:17:50 > 0:17:51And the final one
0:17:51 > 0:17:53is Bath Oliver biscuit.
0:17:53 > 0:17:54That's right, 1750,
0:17:54 > 0:17:59named after a man called Dr William Oliver,
0:17:59 > 0:18:01and he prescribed them for people with rheumatism.
0:18:01 > 0:18:06Thank you for that, William. Non-Starters, you've an interesting board ahead of you.
0:18:06 > 0:18:11We want you to identify the five vegetables which are in the brassica family.
0:18:11 > 0:18:14William, can we have some more information about this?
0:18:14 > 0:18:16OK, so the brassica genus is remarkable in that it has
0:18:16 > 0:18:20more agricultural and horticultural crops than any other genus,
0:18:20 > 0:18:22for example cabbage.
0:18:22 > 0:18:25Only five on this particular board are actually brassica,
0:18:25 > 0:18:28so those are the ones that we're looking for.
0:18:28 > 0:18:34- OK, guys. What's your first offering?- Start with broccoli.
0:18:34 > 0:18:35Is broccoli correct?
0:18:37 > 0:18:38APPLAUSE
0:18:40 > 0:18:43Broccoli has come out of nowhere.
0:18:43 > 0:18:45It's an incredibly popular vegetable now.
0:18:45 > 0:18:51Massively. In the last 25 years, I think sales have gone up 1,000%,
0:18:51 > 0:18:53so it's hugely popular now.
0:18:53 > 0:18:57OK, Non-Starters, can I have your second selection?
0:18:57 > 0:18:59- I don't think it's going to be the root veg.- No.
0:18:59 > 0:19:04- Shall we go for kale?- Kale?
0:19:04 > 0:19:05Kale.
0:19:05 > 0:19:09Let's see if kale is a member of the brassica family.
0:19:12 > 0:19:14APPLAUSE
0:19:14 > 0:19:19It's at this stage that the Ginger Buns came a cropper, so let's see how you're going to do!
0:19:24 > 0:19:27Erm, pak choi.
0:19:27 > 0:19:28Pak choi.
0:19:30 > 0:19:32APPLAUSE
0:19:34 > 0:19:36You have two to go.
0:19:39 > 0:19:42- Rhubarb?- Why do you think rhubarb might be a member of the brassica family?
0:19:42 > 0:19:44Because he said!
0:19:45 > 0:19:49OK, this is where Phil either is a hero or takes a hit.
0:19:54 > 0:19:57Ginger Buns, you have a chance of getting this right
0:19:57 > 0:20:01and removing their points while getting yourselves another point.
0:20:01 > 0:20:03I'm pretty sure that this is right.
0:20:05 > 0:20:10- Whoa!- I'm going to get so told off if I'm actually wrong! Kohlrabi.
0:20:10 > 0:20:14- Was Sarah's conviction misplaced? - I'll be so embarrassed if it's not.
0:20:18 > 0:20:20APPLAUSE
0:20:20 > 0:20:25Well done. You've earned yourself a point. You've lost your points.
0:20:25 > 0:20:30But there's one more member of the brassica family, and that is turnip.
0:20:30 > 0:20:34So, at the end of that round, William, what are the scores?
0:20:34 > 0:20:36OK, the Ginger Buns are still slightly lagging.
0:20:36 > 0:20:37They're on 7 points.
0:20:37 > 0:20:40But just a little bit ahead, the Non-Starters, they're on 10.
0:20:40 > 0:20:41APPLAUSE
0:20:45 > 0:20:47The next round is called Food Clues.
0:20:51 > 0:20:53APPLAUSE
0:20:54 > 0:20:58Food Clues, how does it work? There are two questions in this round.
0:20:58 > 0:20:59For each question,
0:20:59 > 0:21:03I'll reveal a series of clues all related to a particular food.
0:21:03 > 0:21:08Obviously, the more clues we reveal, the more apparent the answer will become.
0:21:08 > 0:21:10You can buzz in at any time and have a guess.
0:21:10 > 0:21:14But you're only allowed one guess per team, and if you get it wrong,
0:21:14 > 0:21:18the other team can have the rest of the clues to themselves.
0:21:18 > 0:21:20Each question is worth two points.
0:21:20 > 0:21:22Will you be brave, go in early to steal the points,
0:21:22 > 0:21:26or will you sit back and potentially be beaten to the punch?
0:21:26 > 0:21:28Here's your first set of clues.
0:21:28 > 0:21:32As always, clue number one is actually on your desks
0:21:32 > 0:21:34in front of you. And remember,
0:21:34 > 0:21:37you're trying to identify the food associated with the item,
0:21:37 > 0:21:40not the item itself. Please reveal what's on your desks.
0:21:42 > 0:21:44- Oh, it's moving!- Ugh!
0:21:44 > 0:21:46- Can we taste it?- No!
0:21:46 > 0:21:48Any ideas, folks?
0:21:51 > 0:21:53Any ideas what these are?
0:21:53 > 0:21:57- We think we do. - I'm going to give you a next clue.
0:21:58 > 0:22:02It's thought that they were first brought to Britain by the Romans.
0:22:03 > 0:22:08It's not the item there, it's the food they're associated with.
0:22:10 > 0:22:12I'm going to go on.
0:22:12 > 0:22:15King James I had four acres planted
0:22:15 > 0:22:17where Buckingham Palace now stands...
0:22:17 > 0:22:19BUZZER
0:22:19 > 0:22:21- And the Ginger Buns are going to go for it!- Mulberries?
0:22:21 > 0:22:25- Why mulberries?- These are silkworms, they're fed on mulberry leaves.
0:22:25 > 0:22:30Sarah, your knowledge is excellent. Mulberries is the correct answer.
0:22:30 > 0:22:31APPLAUSE
0:22:35 > 0:22:36Just let me give you the other clues.
0:22:36 > 0:22:39The author Pliny The Elder called them the wise fruit,
0:22:39 > 0:22:43because they only flower after winter frosts are over.
0:22:43 > 0:22:46Rather than being picked, they are allowed to fall off the tree,
0:22:46 > 0:22:49because they can only be gathered when they're ripened.
0:22:49 > 0:22:51A nursery rhyme refers to them growing in a bush,
0:22:51 > 0:22:53but they actually grow on trees.
0:22:53 > 0:22:54Mulberries is correct.
0:22:54 > 0:22:57Sarah, I think you've turned your fortunes around!
0:22:57 > 0:22:58APPLAUSE
0:23:00 > 0:23:03After that one, now the pressure is on for the Non-Starters.
0:23:03 > 0:23:07Here's your second set of clues. You can reveal your item now.
0:23:10 > 0:23:11What on earth is that?
0:23:15 > 0:23:19- Is it to do with bananas? - Yeah, I was thinking that.
0:23:19 > 0:23:22So, early stages...
0:23:22 > 0:23:28- It's a metal thing.- Anyone prepared to hazard a guess, or are you not going to be tempted into such folly?
0:23:30 > 0:23:35- Paperweight!- I'm going to give you a clue now.
0:23:35 > 0:23:39The traditional time to eat the Spanish version of the dish is
0:23:39 > 0:23:42on St Joseph's Day, the 19th of March.
0:23:42 > 0:23:45Remember, it's the food and not the item.
0:23:46 > 0:23:50- Could it be to do with hanging cheese, or something?- Mmm.
0:23:50 > 0:23:54Pick it up again, have another look at it.
0:23:54 > 0:23:57Cos it a different metal to that, isn't it, so it must be...
0:23:57 > 0:24:00I'm going to give you another clue.
0:24:00 > 0:24:03Early traces of the recipe appeared in Francois Massialot's...
0:24:03 > 0:24:05BELL
0:24:05 > 0:24:07Non-Starters.
0:24:07 > 0:24:11Crema catalana, burnt English cream.
0:24:11 > 0:24:13Of course, you're right.
0:24:13 > 0:24:16APPLAUSE
0:24:16 > 0:24:21Early traces of the recipe appeared in Francois Massialot's 1691 cookbook.
0:24:21 > 0:24:23Sometimes known as Trinity cream
0:24:23 > 0:24:25due to its association with Trinity College, Cambridge.
0:24:25 > 0:24:28Basic ingredients are cream, egg yolks and sugar,
0:24:28 > 0:24:30usually served in small ramekins
0:24:30 > 0:24:33with a topping caramelised with that hot iron. William.
0:24:33 > 0:24:39That interesting looking device is called a quemadora de crema.
0:24:39 > 0:24:44It's used for the Spanish version of creme brulee, known as the creme catalan.
0:24:44 > 0:24:48The way that it works is you heat up the base of it, when it's hot enough,
0:24:48 > 0:24:52you put it on the top of your creme brulee and it glazes it.
0:24:52 > 0:24:58Another great piece of food detective work. Where does that put us at the end of this round?
0:24:58 > 0:25:01At the end of this round, just trailing, the Ginger Buns on 9,
0:25:01 > 0:25:05- the Non-Starters are still ahead on 12.- A-ha!
0:25:05 > 0:25:09APPLAUSE
0:25:09 > 0:25:14However, it is all to play for now because we are going to have
0:25:14 > 0:25:18the final round and it's called Gastroknowledge.
0:25:24 > 0:25:28So we go into this all-important round with the Ginger Buns on 9
0:25:28 > 0:25:32and the Non-Starters on 12, but it could all change.
0:25:32 > 0:25:39Two minutes of questions on the buzzer, lots of points on offer, plenty of chance to catch up,
0:25:39 > 0:25:43take the lead or indeed cement your position ahead in the game.
0:25:43 > 0:25:45Can we have two minutes on the clock, please?
0:25:45 > 0:25:49The Aktiebolaget Gas Accumulator is better known as what?
0:25:53 > 0:25:57Aga. What kind of meat is hogget? Non-Starters.
0:25:57 > 0:26:00- Sheep.- Correct. What is the French term for using foil
0:26:00 > 0:26:04or greaseproof paper parcels to cook fish? Non-Starters.
0:26:04 > 0:26:06- En papillote.- Correct.
0:26:06 > 0:26:13Which H is an Indian confectionery item made using either a semolina or nut butter? Ginger Buns.
0:26:13 > 0:26:14- Halva.- Correct.
0:26:14 > 0:26:18We call it icing, what do the Americans call it?
0:26:18 > 0:26:25- Frosting.- Correct. Who said, "There is no love sincerer than the love of food"? Ginger Buns.
0:26:25 > 0:26:28- Escoffier.- No, Non-Starters.
0:26:28 > 0:26:31- Oscar Wilde.- George Bernard Shaw.
0:26:31 > 0:26:36What is the Japanese name for the thinly sliced raw fish or meat?
0:26:36 > 0:26:37- Ginger Buns.- Sashimi.- Correct.
0:26:37 > 0:26:41According to Mrs Beeton's The Book of Household Management,
0:26:41 > 0:26:43what animal supplies the meat for Mock Turtle soup?
0:26:43 > 0:26:45- Ginger Buns.- Cows.
0:26:45 > 0:26:48Cows is the correct answer.
0:26:48 > 0:26:51Batavia blond, lollo rosso and mizuna... Non-Starters.
0:26:51 > 0:26:53- Lettuce leaf.- Correct.
0:26:53 > 0:26:59Which Middle Eastern dish is also known as poor man's caviar? Non-Starters.
0:26:59 > 0:27:01Aubergine puree.
0:27:01 > 0:27:05- What is the name?- Baba ganoush. - You got it before it went over.
0:27:05 > 0:27:09Which Dulwich-born chef was awarded an OBE in 2006?
0:27:12 > 0:27:18Gary Rhodes. What is the ratio of oil to vinegar in a classic vinaigrette? Ginger Buns.
0:27:18 > 0:27:21- A third.- That is exactly right.
0:27:21 > 0:27:26What G is a flavoured cream made with chocolate and fresh cream? Non-Starters.
0:27:26 > 0:27:31- Ganache.- Correct. What is the traditional garnish for a Manhattan cocktail?
0:27:31 > 0:27:34- You know your cocktails, Ginger Buns.- Orange peel.- Fraid not.
0:27:34 > 0:27:38- Non-Starters, any better on cocktails?- Cherry.
0:27:38 > 0:27:40Cherry, a cocktail cherry, is the correct answer.
0:27:40 > 0:27:44Which fruit is also known as a pawpaw? Non-Starters.
0:27:44 > 0:27:46- Papaya.- Correct.
0:27:46 > 0:27:47GONG
0:27:47 > 0:27:53Well, time is up. William, can you please tell us the all-important final scores?
0:27:53 > 0:27:57I can. The Ginger Buns are on 13. The Non-Starters, 20 points.
0:27:57 > 0:27:59APPLAUSE
0:28:01 > 0:28:06So, that means that unfortunately this week's lemons are the Ginger Buns.
0:28:06 > 0:28:11But congratulations, today's big cheeses, the Non-Starters.
0:28:11 > 0:28:15Great food knowledge in that last round.
0:28:15 > 0:28:19Please join us again next time where we'll meet some more food fanatics
0:28:19 > 0:28:22hoping to prove themselves on a Question of Taste. Goodbye.
0:28:38 > 0:28:41E-mail subtitling@bbc.co.uk
0:28:41 > 0:28:44Subtitles by Red Bee Media Ltd