- 1. What is the Irish name for Irish stew?
A) carna Gaelach
B) stobhach dubh
C) stobhach Gaelach
D) stobhach mór
- 2. Which meat is traditionally used in Irish stew?
A) lamb or mutton
B) venison
C) pork
D) chicken
- 3. What meat is used in modern times as a common alternative for Irish stew?
A) duck
B) bacon
C) turkey
D) beef
- 4. Besides lamb and mutton, what other meat is sometimes used for Irish stew?
A) pheasant
B) goose
C) rabbit
D) kid
- 5. What is the primary reason mutton was used historically in Irish stew?
A) It was the only meat available
B) It was preferred by the royalty
C) It was considered a delicacy
D) It was cheaper and more common
- 6. What are the basic ingredients of Irish stew mentioned in the text?
A) lamb, peas, onions, and potatoes
B) beef, carrots, celery, and garlic
C) lamb or mutton, potatoes, onions, and parsley
D) mutton, cabbage, carrots, and thyme
- 7. What do purists argue are the only acceptable ingredients in traditional Irish stew?
A) beef, potatoes, carrots, and salt
B) mutton, onions, barley, and turnips
C) kid, potatoes, water, and flour
D) neck mutton chops or kid, potatoes, onions, and water
- 8. For how long is Irish stew traditionally simmered?
A) up to two hours
B) six hours
C) fifteen minutes
D) thirty minutes
- 9. When was Irish stew likely first recognised?
A) about 1800
B) 1950
C) 1200
D) 1500
- 10. What was the dominant cooking tool in ancient Ireland after the cauldron was imported?
A) spit
B) oven
C) frying pan
D) cauldron
- 11. What meat do many food historians believe was the original meat of choice for stews?
A) mutton
B) goat
C) beef
D) pork
- 12. When was the potato introduced to Ireland?
A) the 12th century
B) the 18th century
C) the 20th century
D) around the 16th century
- 13. Who compiled the first recorded recipe for Irish stew in the late 1600s?
A) Countess of Thomond
B) Helen Stuart Campbell
C) Alan Davidson
D) Tom Jaine
- 14. According to the 19th-century American recipe by Helen Stuart Campbell, what was used to thicken the stew?
A) butter
B) potatoes
C) flour
D) cornstarch
- 15. According to Canadian regulations, what percentage of meat must commercially produced Irish stew contain?
A) at least 50%
B) at least 20%
C) at least 5%
D) at least 10%
- 16. According to Canadian regulations, what percentage of vegetables must commercially produced Irish stew contain?
A) 30%
B) 10%
C) 20%
D) 50%
|