Now That's What I Call a Saucepan! Quiz

Answer: China

Often used for stir frying food, the wok originally came from the Guangdong area of China. It has a round base, which allows the food to be moved around easily during the cooking process. Western versions are likely to be produced with a flat base to enable them to be used on electric cookers.

Answer: Garlic

This is a garlic press, an item which is probably lurking in many kitchen drawers unloved and unused. The garlic clove is placed inside the utensil and is forced through the holes. Professional chefs have opposing views on the garlic press. Some prefer the traditional preparation method of chopping with a knife, with others saying the pressed version has a better flavour.

Answer: Ramekin

Some sources give the original name as the French 'ramequin' while others say it may have come from Dutch (rammeken) or German (ramken). Among the foods served in ramekins are creme brulee, potted shrimps and mousse. The name of ramekin can also refer to a type of cheese souffle, served in the dish of the same name.

Answer: Separate them

The item pictured is just one type of device created to separate egg yolks and whites. The yolk sits in the centre, while the white drips through the gaps into a strategically placed bowl. Of course, many professionals separate eggs by tipping them from one half of their original shell into the other - a trick I've rarely been able to copy without breaking the yolk or getting shell in the white, or both.

Answer: Cherry pitter

While all the gadgets offered as options can be useful in the kitchen, the one pictured is designed to remove the stones from small fruits like cherries and olives. The prong pushes the stone through the fruit which retains its original shape (more or less, depending upon how careful you are).

Answer: Mandoline

The mandoline is used for cutting foods such as carrots into fine strips called julienne. It can also slice cucumber, onions, and fruit and prepare cabbage for sauerkraut. It produces more even results than cutting with a knife when presentation, as in a professional kitchen, is of importance.

Although it is normally spelled as mandoline, I have included the alternative spelling (which describes a stringed musical instrument) as some sources use this.

Answer: Marie

This pan is a bain-marie, with 'bain' being the French word for bath. Water is placed in the lower compartment with the food to be cooked in the upper pan, resting in the water. This enables foods which might otherwise curdle, such as custards or sauces, to be cooked gently enough to prevent separation.

The other French names do have culinary connections: Crepes Suzette, Sole Veronique and Apple Charlotte are all common dishes.

Answer: North Africa

An alternative spelling is tajine, and the name also applies to the dish cooked in it, in the same way as a casserole. The shape of the top part enables steam and condensation from the food in the lower part to be returned and assist the cooking process. The pot comes from the northern countries of Africa, such as Morocco and Tunisia, but can now be found in many other regions.

Answer: Salad

The blowtorch can be used to sear the outside of meat, or brown marshmallows as shown in the photograph. In creme brulee, the blowtorch is used to caramelise the sugar on top of the custard and it is also useful for browning the meringue topping on a pie, or in a Baked Alaska. Steak Diane is prepared by cooking at the diner's table with brandy or a similar alcoholic ingredient set on fire (flambeed) to finish off the dish.

Answer: Colander

Sometimes spelled cullender, this is used to drain vegetables and pasta with water flowing through the holes, leaving the food in the container. A sieve is used to remove lumps from dry ingredients such as flour and sifter is an alternative name for sieve. A filter is used to remove unwanted items from liquids, for example coffee grounds from filtered coffee.