E: 15/11 Win Cooking Prizes



url: https://uk.lkk.com/2022qnc-competition
A. They must not be harvested until they have left their "parents house", because until then they are still connected to their mother.
B. At some point they make a sudden growth spurt and double their size within a few hours. Then you know they are ripe for harvesting.
C. Only then are they large and ripe enough to be used for the Oyster Sauce with its intense umami flavour.
2. HOW DID LEE KUM SHEUNG "INVENT" OYSTER SAUCE?
A. He forgot an oyster soup on the cooker and when he tasted the thickened soup, he was so excited by the taste that he started experimenting with it. (Thanks to JustJMD.)
3. WHY IS OUR OYSTER SAUCE-STYLE VEGETARIAN SEASONING SAUCE MADE WITH MUSHROOMS?
A. For the brown colour, because it should look like our Oyster Sauce.
B. Because mushrooms, like oysters, have an intense umami flavour.
C. Because mushrooms are easy to grow and process.
A. Because they then ferment evenly and our Soy Sauce always has the same good quality.
B. Because there are no different sizes of soybeans. They all grow at the same rate and are "fully grown" at some point.
C. Because only one particular size is suitable for soy sauce. Too small they taste too bland and too big they are too mealy.
A. They first have to dry in the sun before they can be fermented.
B. Only then is the natural brewing process complete and they can be processed further.
C. Only then is there room for them again in the factory when the previous batch has been bottled.
A. The level of salt and sugar.
B. The level of amino acid nitrogen.
C. The level of soy bean we used.
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Comments
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https://www.lkkprofessional.com/about-lee-kum-kee.php
Question 2 In 1888, a restauranteur named Mr. Lee Kum Sheung from Southern China was boiling a pot of oyster soup and forgot about it until the soup was simmered down to a thick gravy.16 -
1 - must be C, surely? Done some searching and found no definite answer.
3 - a?
4 - a?
5 - b?
6 - a but could be b because both mentioned in https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2010.01529.x#:~:text=Umami taste is a 5th,gives a distinct delicious taste.18 -
My guesses would be:
1 - C (This from Wiki : Oysters usually reach maturity in one year. As they grow over the next two or three years and develop greater energy reserves)
2 - A (not a guess)
3 - B
4 - A (Thought it might be C but googling on when to harvest doesn't seem to support this)
5 - A
6 - B Soy sauce and its umami taste: a link from the past to current situation - PubMed (nih.gov)
Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt24 -
JustJMD said:My guesses would be:
1 - C (This from Wiki : Oysters usually reach maturity in one year. As they grow over the next two or three years and develop greater energy reserves)
2 - A (not a guess)
3 - B
4 - A (Thought it might be C but googling on when to harvest doesn't seem to support this)
5 - A
6 - B Soy sauce and its umami taste: a link from the past to current situation - PubMed (nih.gov)
Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt
Lee Kum Kee is proud of its heritage and ensures that traditional brewing methods are maintained which means that the natural fermentation takes 3-6 months
31 -
https://uk.lkk.com/2022qnc-competition
Answer the quiz, and suggest a sauce they could make. My suggested answers are below:
Q1 - C
Q2 - A
Q3 - B
Q4 - A
Q5 - B
Q6 - B
T&Cs:
https://uk.lkk.com/2022qnc-competition-terms
16 -
Four wins in 2020 so far!!!10
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Whoopsies!2
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Sigh, I did a pretty thorough search. Oh well.4
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ally86 said:Sigh, I did a pretty thorough search. Oh well.4
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JustJMD said:I can't get the search to work at all at the moment. When I search for https://uk.lkk.com/2022qnc-competition it only finds the one entry. Anyone else with the same problem & how do I report it?
https://forums.moneysavingexpert.com/discussion/6401928/09-11-urgent-major-fault-with-search/p1
Our developers are working on a fix at this very moment.
Best,
MSE Laura F5
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