In “A Plain Cookery Book for the Working Classes,” Charles Elmé Francatelli emphasizes the importance of using affordable cuts of meat. Which cut is recommended for large families due to its affordability?
- A) Rib Roast
- B) Tenderloin
- C) Salt Brisket
- D) Filet Mignon
Correct Answer: C) Salt Brisket
Correct Answer Explanation: Salt brisket is often a less expensive cut of meat, making it a practical choice for large families on a budget. Francatelli recommends it in his book as a budget-friendly option for feeding many people.
Francatelli’s book focuses on using readily available ingredients. Which ingredient is highlighted as a cheap and nutritious option for making soups and other dishes?
- A) Quinoa
- B) Rice
- C) Oatmeal
- D) Barley
Correct Answer: C) Oatmeal
Correct Answer Explanation: Oatmeal is a readily available and affordable source of protein and fiber, making it a valuable ingredient in the Victorian era. Francatelli emphasizes its affordability and nutritive value, making it an ideal choice for budget-conscious families.
To make the most of leftover ingredients, Francatelli recommends using bones from cooked joints to create what?
- A) A flavorful stock for stews or soups
- B) A creamy sauce for vegetables
- C) A filling for pastries
- D) A base for a pie crust
Correct Answer: A) A flavorful stock for stews or soups
Correct Answer Explanation: Francatelli emphasizes the importance of utilizing every part of an ingredient to avoid waste and create delicious dishes. The bones from cooked meat can be boiled for hours to create a gelatinized broth, which provides a rich and flavorful base for soups and stews.
The book explores not just cooking but also other essential household skills. What household activity is emphasized as a way to ensure wholesome and cost-effective food?
- A) Growing vegetables in a garden
- B) Making cheese from milk
- C) Preserving fruits with sugar
- D) Baking bread at home
Correct Answer: D) Baking bread at home
Correct Answer Explanation: Francatelli believed that baking bread at home allowed families to control the quality and cost of their food. This skill provided a way to create wholesome and affordable sustenance.
Francatelli’s book was published in 1852, during a time when the working class faced challenges accessing affordable and nutritious food. What specific group did Francatelli aim to provide recipes for?
- A) Wealthy landowners and nobles
- B) Middle-class families with servants
- C) Working-class families with limited budgets
- D) Families of immigrants new to England
Correct Answer: C) Working-class families with limited budgets
Correct Answer Explanation: Francatelli’s book was written specifically to address the needs of working-class families who faced economic constraints. He aimed to provide them with recipes that were affordable and nutritious, ensuring they could feed their families well despite limited resources.
Francatelli advocates for using seasonal produce as a way to create economical and flavorful meals. Which of the following fruits is typically more affordable and flavorful during the summer months?
- A) Cranberries
- B) Apples
- C) Rhubarb
- D) Oranges
Correct Answer: D) Oranges
Correct Answer Explanation: Oranges are a seasonal fruit that is often more affordable and flavorful during the summer months, making them a great choice for incorporating into recipes. Francatelli encourages the use of seasonal ingredients to make the most of what’s available and affordable at the time.
“A Plain Cookery Book for the Working Classes” highlights the importance of utilizing every part of an animal to maximize resources. Which part of a pig is specifically mentioned as being valuable for creating a hearty and inexpensive stew?
- A) Loin
- B) Tenderloin
- C) Spare-rib
- D) Pluck
Correct Answer: D) Pluck
Correct Answer Explanation: The pluck, which includes the heart, liver, and lungs, is considered a less desirable cut of meat but is often very affordable. Francatelli encourages using this part of the animal to create hearty stews, maximizing resources and reducing waste.
Beyond recipes, Francatelli’s book also provides practical advice on food preservation. Which method is recommended for preserving meat to have a supply of affordable food available year-round?
- A) Canning
- B) Freezing
- C) Dehydration
- D) Curing
Correct Answer: D) Curing
Correct Answer Explanation: Curing meats, particularly with salt and saltpetre, was a common method of preservation in the Victorian era. Francatelli provides detailed instructions on curing hams and bacon to ensure a supply of affordable and long-lasting food.
Francatelli’s book reflects the concerns of his time. Which common ailment was considered a serious threat to health, prompting Francatelli to recommend foods that could combat it?
- A) Cancer
- B) Influenza
- C) Scurvy
- D) Tuberculosis
Correct Answer: C) Scurvy
Correct Answer Explanation: Scurvy, caused by a lack of vitamin C, was a serious health concern in the Victorian era, particularly among the working class. Francatelli suggests foods like red cabbage boiled with bacon as a way to combat this disease.
Francatelli’s “A Plain Cookery Book” is a testament to the power of kitchen knowledge to improve the lives of working-class families. Which of the following skills taught in the book could help families save money and create a wholesome, nutritious meal?
- A) Preparing gourmet dishes for special occasions
- B) Decorating cakes and pastries with intricate designs
- C) Baking bread at home from scratch
- D) Preserving fruits and vegetables with sugar
Correct Answer: C) Baking bread at home from scratch
Correct Answer Explanation: Francatelli believed that baking bread at home allowed families to control the quality and cost of their food. This skill empowered them to create a wholesome and affordable meal, reducing reliance on expensive, commercially baked bread.
Francatelli provides a recipe for Fish Soup using affordable fish cuts. Which of the following fish is mentioned as being readily available and affordable?
- A) Salmon
- B) Tuna
- C) Codfish
- D) Swordfish
Correct Answer: C) Codfish
Correct Answer Explanation: Codfish, often considered a less expensive fish, was commonly used in Victorian era recipes due to its availability and affordability. Francatelli encourages the use of codfish cuttings, a more budget-friendly option, to create a nutritious and flavorful soup.
In Francatelli’s “A Plain Cookery Book,” what is the typical serving size of soup when distributed to the poor?
- A) A small bowl
- B) A cup
- C) A pint
- D) A quart
Correct Answer: C) A pint
Correct Answer Explanation: The book highlights the distribution of soup to the poor, stating that a pint of soup served with pieces of meat was typically given to each person. This demonstrates the typical serving size of soup for those in need.
While Francatelli’s book focuses on economical cooking, it also offers information on creating various beverages. What ingredient is essential for brewing wholesome beer?
- A) Honey
- B) Malt
- C) Sugar
- D) Coffee
Correct Answer: B) Malt
Correct Answer Explanation: Malt, a key ingredient in beer, is emphasized as crucial for producing a wholesome brew. Francatelli suggests using good quality malt to ensure the best flavor and health benefits.
What type of water is NOT recommended for brewing beer due to its hardness?
- A) Rainwater
- B) Spring water
- C) River water
- D) Bottled water
Correct Answer: B) Spring water
Correct Answer Explanation: Francatelli highlights the importance of water quality in beer brewing. He advises against using spring water due to its hardness, recommending softer water like rainwater or river water as a better choice for extracting flavor from the malt and hops.
In Francatelli’s “A Plain Cookery Book,” which type of rice is considered the cheapest and is recommended to be soaked overnight before boiling?
- A) Basmati rice
- B) Wild rice
- C) Brown rice
- D) Patna rice
Correct Answer: D) Patna rice
Correct Answer Explanation: Patna rice, originating from Patna, India, was known for its affordability and was often considered the cheapest type of rice available. Francatelli recommends soaking it overnight to make it lighter and easier to cook.
What alternative to arrowroot is mentioned as being economical and nutritious for puddings and other dishes?
- A) Tapioca
- B) Cornstarch
- C) Brown and Polson’s prepared Indian corn
- D) Potato starch
Correct Answer: C) Brown and Polson’s prepared Indian corn
Correct Answer Explanation: Brown and Polson’s prepared Indian corn, a revolutionary product at the time, was a readily available and affordable source of starch. It was considered a nutritious alternative to arrowroot for creating puddings and other dishes.
Francatelli suggests using haricot beans as an affordable and nutritious alternative to which staple ingredient?
- A) Potatoes
- B) Rice
- C) Pasta
- D) Oatmeal
Correct Answer: A) Potatoes
Correct Answer Explanation: Haricot beans, a readily available and affordable legume, are recommended as a nutritious alternative to potatoes, particularly during the winter when potatoes are more expensive and prone to spoilage.
What type of tea is described as often being made from leaves that lack the genuine fragrance of real tea and can be harmful?
- A) Black tea
- B) Green tea
- C) Herbal tea
- D) Inferior tea
Correct Answer: D) Inferior tea
Correct Answer Explanation: Francatelli warns against consuming inferior tea, highlighting the importance of choosing quality tea for health and taste. He emphasizes that cheaper, low-quality tea often lacks the genuine fragrance and can be harmful.
In “A Plain Cookery Book,” what is recommended to relieve a cold in the head?
- A) Drinking ginger tea
- B) Taking a warm bath
- C) A few drops of camphorated sal volatile
- D) Consuming a chicken soup
Correct Answer: C) A few drops of camphorated sal volatile
Correct Answer Explanation: Camphorated sal volatile, a common remedy at the time, was believed to help alleviate a cold in the head. Francatelli suggests using a few drops of this readily available remedy for this ailment.
What common plant is mentioned as a remedy for the sting of wasps or bees?
- A) Chamomile
- B) Lavender
- C) Mint
- D) Poppy leaves
Correct Answer: D) Poppy leaves
Correct Answer Explanation: Francatelli recommends using poppy leaves as a natural remedy for wasp or bee stings. This highlights the use of common plants for natural remedies in the Victorian era.
Which ingredient is suggested for making a nutritious and inexpensive breakfast drink?
- A) Oatmeal
- B) Cocoa nibs
- C) Milk
- D) Honey
Correct Answer: B) Cocoa nibs
Correct Answer Explanation: Cocoa nibs, a readily available and affordable ingredient, were used to create a nutritious and inexpensive breakfast drink. This highlights the affordability of cocoa as a breakfast alternative to tea or coffee.
Francatelli suggests a specific drink for aged people before dinner. What is the recommended drink?
- A) Herbal tea
- B) A cup of camomile tea with sugar and grated ginger
- C) A glass of red wine
- D) A cup of strong black coffee
Correct Answer: B) A cup of camomile tea with sugar and grated ginger
Correct Answer Explanation: Francatelli recommends a cup of camomile tea with sugar and grated ginger as a soothing and beneficial drink for aged people before dinner. This highlights the use of specific ingredients for different age groups and needs.
What is the cost of a five-pound piece of salt beef, as mentioned in “A Plain Cookery Book”?
- A) 1s 6d
- B) 2s 8 1/2d
- C) 3s 4d
- D) 4s 10d
Correct Answer: B) 2s 8 1/2d
Correct Answer Explanation: Francatelli mentions the cost of a five-pound piece of salt beef at 6 1/2d per pound as being 2s 8 1/2d. This demonstrates the cost of a key ingredient for an economical family dinner.
How much did two pounds of common flour cost in the Victorian era, according to “A Plain Cookery Book”?
- A) 2d
- B) 4d
- C) 6d
- D) 8d
Correct Answer: B) 4d
Correct Answer Explanation: The book mentions that two pounds of common flour cost 4d. This shows the cost of a basic ingredient for puddings and dumplings in the Victorian era.
How much did a shoulder of mutton for boiling cost per pound?
- A) 3d
- B) 4d
- C) 5d
- D) 6d
Correct Answer: D) 6d
Correct Answer Explanation: Francatelli mentions that a shoulder of mutton for boiling cost 6d per pound. This demonstrates the cost of a key ingredient for a boiling dinner in the Victorian era.
What is the recommended amount of malt and hops needed to brew 54 gallons of water?
- A) One bushel of malt and one pound of hops
- B) Two bushels of malt and two pounds of hops
- C) Three bushels of malt and three pounds of hops
- D) Four bushels of malt and four pounds of hops
Correct Answer: B) Two bushels of malt and two pounds of hops
Correct Answer Explanation: The book mentions that two bushels of malt and two pounds of hops were used to brew 54 gallons of water. This demonstrates the ratio of ingredients used in a typical brew in the Victorian era.
What is the typical yield of good beer from a brewing batch using two bushels of malt and two pounds of hops?
- A) One kilderkin
- B) Two kilderkins
- C) Three kilderkins
- D) Four kilderkins
Correct Answer: C) Three kilderkins
Correct Answer Explanation: According to the book, three kilderkins of good beer could be produced from two bushels of malt and two pounds of hops. This shows the yield from a typical brewing batch in the Victorian era.
How much flour is used to make a batch of bread?
- A) One pound
- B) Two pounds
- C) One bushel
- D) Two bushels
Correct Answer: C) One bushel
Correct Answer Explanation: The book mentions that a bushel of flour was used to make a batch of bread. This is a significant amount of flour for a typical baking batch in the Victorian era.
What is the typical size of a loaf of bread baked in an oven?
- A) One pound
- B) Two pounds
- C) Four pounds
- D) Six pounds
Correct Answer: C) Four pounds
Correct Answer Explanation: Francatelli’s book highlights the baking of bread, mentioning that four-pound loaves were baked in the oven. This shows the typical size of bread loaves in the Victorian era.
What is the specific amount of currants used in a recipe for Yorkshire pie-clates for tea?
- A) Four ounces
- B) Six ounces
- C) Eight ounces
- D) Twelve ounces
Correct Answer: D) Twelve ounces
Correct Answer Explanation: The book provides a specific recipe for Yorkshire pie-clates for tea, mentioning the use of twelve ounces of currants as a key ingredient. This demonstrates the use of a common ingredient for a specific recipe in the Victorian era.
What is the key ingredient in a recipe for hard biscuits, according to “A Plain Cookery Book”?
- A) Sugar
- B) Butter
- C) Flour
- D) Eggs
Correct Answer: C) Flour
Correct Answer Explanation: The book provides a recipe for hard biscuits, highlighting the use of flour, hot milk, salt, and baking powder as key ingredients. This shows the ingredients used for a basic biscuit recipe in the Victorian era.
How many flowers of camomile are required to make a pint of camomile tea?
- A) Ten
- B) Fifteen
- C) Twenty
- D) Thirty
Correct Answer: D) Thirty
Correct Answer Explanation: The book mentions the use of thirty flowers of camomile to make a pint of tea. This demonstrates the amount of herbs needed to brew a specific herbal tea in the Victorian era.
What type of food is made using fowl’s necks, gizzards, and feet, according to Francatelli’s book?
- A) Pie
- B) Sausage
- C) Soup
- D) Stew
Correct Answer: C) Soup
Correct Answer Explanation: The book mentions that sixpenny-worth of fowl’s necks, gizzards, and feet can be used to make chicken broth. This highlights the affordability of using less desirable parts of the chicken for broth and soup in the Victorian era.
How much bran is boiled in water to make bran tea, according to Francatelli’s book?
- A) One ounce
- B) Two ounces
- C) A large handful
- D) A cupful
Correct Answer: C) A large handful
Correct Answer Explanation: Francatelli provides a recipe for bran tea, mentioning that a large handful of bran is boiled in a quart of water to make a soothing tea for colds and other ailments. This demonstrates the amount of bran used in a typical bran tea in the Victorian era.
What is the typical amount of barley boiled in water to make barley water?
- A) One ounce
- B) Two ounces
- C) Three ounces
- D) Four ounces
Correct Answer: A) One ounce
Correct Answer Explanation: The book mentions that one ounce of barley is boiled in a quart of water to make barley water. This shows the amount of barley used in a typical barley water in the Victorian era.
What is the ratio of rice to water used to make rice water, according to Francatelli’s book?
- A) Six ounces of rice to one quart of water
- B) Six ounces of rice to two quarts of water
- C) Eight ounces of rice to one quart of water
- D) Eight ounces of rice to two quarts of water
Correct Answer: B) Six ounces of rice to two quarts of water
Correct Answer Explanation: The book mentions that six ounces of rice and two quarts of water are used to make rice water. This shows the amount of rice used in a typical rice water in the Victorian era.
What is the typical amount of sage leaves and red rose leaves used to make a stringent gargle?
- A) Ten sage leaves and a handful of red rose leaves
- B) Fifteen sage leaves and a handful of red rose leaves
- C) Twenty sage leaves and a handful of red rose leaves
- D) Twenty-five sage leaves and a handful of red rose leaves
Correct Answer: C) Twenty sage leaves and a handful of red rose leaves
Correct Answer Explanation: The book mentions that twenty sage leaves, a handful of red rose leaves, and a pint of water are boiled to make a stringent gargle. This demonstrates the amount of ingredients used for a specific gargle in the Victorian era.
How many ounces of cocoa nibs are needed to make a breakfast drink, according to “A Plain Cookery Book”?
- A) Ten ounces
- B) Fifteen ounces
- C) Twenty ounces
- D) Twenty-five ounces
Correct Answer: C) Twenty ounces
Correct Answer Explanation: The book mentions that twenty ounces of cocoa nibs are boiled in three pints of water for two and a half hours to make a breakfast drink. This demonstrates the amount of cocoa nibs needed for a specific brewing time in the Victorian era.
How much fish is used to make a large quantity of fish soup for distribution to the poor?
- A) Five pounds
- B) Ten pounds
- C) Fifteen pounds
- D) Twenty pounds
Correct Answer: C) Fifteen pounds
Correct Answer Explanation: The book mentions that fifteen pounds of fish are used to make a large quantity of fish soup for distribution to the poor. This highlights the significant amount of fish required for a large batch of soup in the Victorian era.
What is the French term used to describe a head waiter or manager in a restaurant or hotel?
- A) Chef de cuisine
- B) Sommelier
- C) Maître d’Hôtel
- D) Concierge
Correct Answer: C) Maître d’Hôtel
Correct Answer Explanation: Francatelli’s book, while focused on everyday cooking, uses some French culinary terms. Maître d’Hôtel refers to a head waiter or manager in a restaurant or hotel, demonstrating the influence of French cuisine on Victorian era cooking.
What type of black tea, typically from China, is mentioned in “A Plain Cookery Book”?
- A) Darjeeling
- B) Earl Grey
- C) Congou
- D) Oolong
Correct Answer: C) Congou
Correct Answer Explanation: Francatelli mentions Congou, a type of black tea often originating from China, as a common type of tea consumed in the Victorian era. This highlights the global influence on Victorian tea culture.
What term refers to the edible parts of a fowl, such as the heart, liver, and gizzard?
- A) Offal
- B) Trimmings
- C) Giblets
- D) By-products
Correct Answer: C) Giblets
Correct Answer Explanation: Francatelli’s book encourages using every part of an animal, including giblets, the edible parts of a fowl. This emphasizes the importance of using less desirable parts of the animal for creating flavorful dishes.
What section of a pig, including the ribs and surrounding lean meat, is mentioned in the book?
- A) Loin
- B) Spare-rib
- C) Tenderloin
- D) Shoulder
Correct Answer: B) Spare-rib
Correct Answer Explanation: Francatelli’s book mentions the use of spare-ribs, a section of a pig including the ribs and surrounding lean meat. This demonstrates the use of less expensive cuts of meat in Victorian era cooking.
What type of salt is used for curing meats?
- A) Table salt
- B) Saltpetre
- C) Sea salt
- D) Kosher salt
Correct Answer: B) Saltpetre
Correct Answer Explanation: Francatelli’s book provides instructions on curing meats, highlighting the use of saltpetre, a type of salt used for this process. This demonstrates the importance of specific types of salt for food preservation in the Victorian era.
What is another type of salt mentioned as being used for curing meats?
- A) Sea salt
- B) Table salt
- C) Kosher salt
- D) Salprunella
Correct Answer: D) Salprunella
Correct Answer Explanation: The book mentions the use of Salprunella, a type of salt, for curing meats. This demonstrates the variety of salts available for food preservation in the Victorian era.
What is the term for the intestines of a pig, often used in making sausage or other dishes?
- A) Chitterlings
- B) Tripe
- C) Offal
- D) Giblets
Correct Answer: A) Chitterlings
Correct Answer Explanation: The book mentions chitterlings, the intestines of a pig, as a valuable part of the animal that can be used in making sausage or other dishes. This highlights the importance of utilizing every part of an animal for food in the Victorian era.
What is the unfermented liquid produced during the brewing process?
- A) Mash
- B) Wort
- C) Yeast
- D) Hops
Correct Answer: B) Wort
Correct Answer Explanation: The book mentions wort, the unfermented liquid produced during the brewing process, as an essential stage in beer production. This highlights the specific terminology used in Victorian era brewing.
What unit of volume, typically used for beer, is equivalent to 18 gallons?
- A) Barrel
- B) Kilderkin
- C) Gallon
- D) Pint
Correct Answer: B) Kilderkin
Correct Answer Explanation: The book mentions the use of kilderkins, a unit of volume equivalent to 18 gallons, for measuring beer. This demonstrates the specific terminology used in Victorian era brewing.
In Francatelli’s “A Plain Cookery Book,” which recipe demonstrates the use of less expensive cuts of meat to create a hearty and inexpensive stew?
- A) Boiled Beef (No. 1)
- B) Baked Goose (No. 26)
- C) Pig’s Fry (No. 77)
- D) Irish Stew (No. 117)
Correct Answer: D) Irish Stew (No. 117)
Correct Answer Explanation: The book provides a recipe for Irish Stew, which utilizes inferior parts of meat to create a hearty and inexpensive stew. This demonstrates the value of using less desirable cuts of meat to create economical dishes.
Which recipe uses affordable fish cuts such as codfish cuttings, plaice, skate, dabs, and haddocks to make a nutritious soup?
- A) Fish Soup (No. 118)
- B) Soused Mackerel (No. 119)
- C) Baked Apple Dumplings (No. 104)
- D) Bran Tea (No. 204)
Correct Answer: A) Fish Soup (No. 118)
Correct Answer Explanation: The book provides a recipe for Fish Soup, specifically mentioning the use of affordable fish cuts to create a nutritious and economical meal. This highlights the importance of utilizing readily available and affordable fish for creating hearty dishes.
Which recipe uses apples and suet paste to make a simple and affordable dessert?
- A) Baked Apple Dumplings (No. 104)
- B) Bran Tea (No. 204)
- C) Orangeade (No. 205)
- D) Irish Stew (No. 117)
Correct Answer: A) Baked Apple Dumplings (No. 104)
Correct Answer Explanation: The book provides a recipe for Baked Apple Dumplings, a simple and affordable dessert made with apples and suet paste. This demonstrates the use of readily available and affordable ingredients to create delicious and satisfying desserts.
Which recipe uses bran, a readily available by-product, to make a soothing tea for colds and other ailments?
- A) Bran Tea (No. 204)
- B) Orangeade (No. 205)
- C) Baked Apple Dumplings (No. 104)
- D) Irish Stew (No. 117)
Correct Answer: A) Bran Tea (No. 204)
Correct Answer Explanation: The book provides a recipe for Bran Tea, using bran to create a soothing drink for colds and other ailments. This highlights the use of readily available and affordable ingredients for creating natural remedies in the Victorian era.
Which recipe uses oranges, a seasonal fruit that is often affordable, to make a refreshing drink?
- A) Orangeade (No. 205)
- B) Baked Apple Dumplings (No. 104)
- C) Bran Tea (No. 204)
- D) Irish Stew (No. 117)
Correct Answer: A) Orangeade (No. 205)
Correct Answer Explanation: The book provides a recipe for Orangeade, a refreshing drink made with oranges, a seasonal fruit that is often affordable. This demonstrates the use of readily available and seasonal ingredients to create delicious and satisfying drinks.
“A Plain Cookery Book for the Working Classes” is a valuable resource for understanding Victorian era cooking and its focus on affordability and resourcefulness. Which of the following aspects is NOT a key focus of the book?
- A) Using every part of an animal to avoid waste
- B) Utilizing seasonal ingredients to save money
- C) Creating elaborate dishes for special occasions
- D) Baking bread at home for greater control over quality and cost
Correct Answer: C) Creating elaborate dishes for special occasions
Correct Answer Explanation: While Francatelli’s book touches on some more elaborate dishes, its primary focus is on providing practical and affordable recipes for everyday meals for working-class families. The book doesn’t emphasize creating elaborate dishes for special occasions, as its main goal is to provide practical and economical solutions for everyday sustenance.