1. There is one thing we need to cover before we delve too far into the fine points of Louisiana cooking. What is the primary difference between Creole and Cajun cooking? Rice is a staple of Cajun cooking Creole has a European heritage Creole is often seafood based Cajun cooking often involves making a roux

2. The "roux" is the basis of a lot of Louisiana cooking. Without it, you can't make an authentic gumbo or étouffée. Normally a roux starts with about equal parts of fat and flour. A properly made roux, for Louisiana purposes, is made to be light, medium, or dark. If you were making an authentic Cajun gumbo, would you use a dark roux? Yes No

3. When in New Orleans, you may come across a dish called "Trout Marguery." This delightful dish probably arrived in New Orleans thanks to one Jean Galatoire, who created Galatoire's Restaurant. How is this dish prepared? With shrimp, fish stock, and béchamel sauce Neither of these ways. With shrimp, seafood stock, and hollandaise sauce Either of these ways

4. One of the great soups of New Orleans is turtle soup. Whether enjoying lunch at Commander's or dinner at Arnaud's, this very rich soup is made with a brown roux with beef stock, celery, garlic, tomato purée, and other herbs and spices. Is it made with real turtle meat? Yes No

5. Switching from the elegance of turtle soup, let's move on to this Cajun specialty! This is a sausage made with pork butt, bacon, pork liver, herbs and spices, and above all, lots of cooked rice. What is this down home delicacy? Chaurice Andouille Tasso Boudin

6. One of the fine egg dishes typical of New Orleans is this one created by Antoine's Restaurant. It consists of a bed of creamed spinach (in Béchamel sauce), artichoke hearts, poached eggs - all covered with hollandaise sauce. What is this divine creation? Eggs Sardou Eggs Houssard Eggs Benedict Eggs St. Charles

7. There is only one real pepper sauce in Louisiana. Founded by Edmund McIlhenny, Tabasco has been produced on this island by the McIlhenny company since 1868. On which island was this concoction created? Timbalier Island Avery Island Pelican Island Grand Terre

8. "Estomac mulâtre" is a traditional stiff gingerbread that is typical Cajun. It consists basically of lard, flour, buttermilk, ginger, and molasses. It was normally made by the Creole women of the New Orleans area and given to children as a treat. What is the more common name if this food? Pralines Gingerbread sticks Stage planks Biscotti

9. Often in the streets of old New Orleans, you could hear the Creole women shouting, "Calas, tout chaud". What are calas? Doughnuts Chestnuts Sausages Fried rice balls

10. Saving the best for last, this divine creation is long a specialty of Brennan's Restaurant and served as part of their famous breakfast. It consists of bananas cooked in butter, banana liqueur, and rum (151 proof). This mixture is ignited and served over vanilla ice cream along with some sprinkles of cinnamon. What is this famous dessert? Bananas Jubilee Bananas Flambé Bananas Foster Bananas Melba