Dog, Plant, Bird, or French Pastry Quiz

Answer: Dog

I am a dog breed most noted for its hairless variety. I am a breed of great antiquity, shown by the fact that my picture was frequently displayed on pre-Incan pottery. You may recognise me?

Answer: French Pastry

A religieuse pastry like me is made from choux paste. Traditionally, a small choux puff is surmounted on a larger one and decorated with ganache or icing, with a little star of butter cream on my top to represent the point of the mitre.

Answer: Dog

Pulis are a breed of Hungarian hunting dog, and I'm much admired for my dreadlocks. I have a lovely temperament and in times past, I was both useful for herding and companionship for the shepherd.

Answer: Bird

You'll find me in many places as I am endemic across much of South America. My name means Cock-of-the-roc and I am the national bird of Peru. As a male of the species, I have a very prominent fan-shaped crest, to attract a mate. As a matter of fact....I'm available. Bird-call me!

Answer: Plant

The maypop is a common name for the Passion flower or Passiflora incarnata, by which I am better known across the world. I am a vine that bears edible, roundish fruit about the size of an egg. I derive my family name from the cross-shaped components of the flower, thought to be a reminder of the passion of Christ.

Answer: Plant

My family is a species of exotic flower native to South Africa. My more common names include Cranes Flower and Bird of Paradise. I produce a stunning effect when I'm used in a cut flower display, and the bright colours of my flower head attract many types of birds, so I'm great in your garden.

Answer: Bird

As a Hoatzin, I'm a striking bird that vaguely resembles a pheasant - indeed, another name for me is 'Canje pheasant'. Of course, I don't want to you take any notice of my less attractive common name, 'stink bird'. After all, as I'm a herbivore that digests my food in a manner similar to a cow, what can you expect? So if you admire me...maybe do it from a distance!

Answer: French Pastry

My name shares its etymology with the cheese known as Brie, and we are both considered rich and buttery. I was eaten during Lent and became a symbol of wealth, as to consume me meant paying a fine of six deniers to the archbishop, so I became very sought after. I was often made with a sourdough starter, kept for this purpose.

Answer: Dog

I was bred originally to protect the homes of my Malaysian masters. As they tended to live in houses on stilts, I became good at climbing. I am affectionate and clever and will help you by chasing away rodents. So long as I am trained when young, I make a great family pet. Awww, who couldn't love my face?

Answer: French Pastry

I am a yummy treat a lot like a turnover made from puff pastry, and filled with lemon curd. I'm sprinkled with sugar, which is then caramelised. Yum! No, don't eat m...