E: 15/11 Win Cooking Prizes

Midnighter

Lee Kum Kee

url: https://uk.lkk.com/2022qnc-competition

ABOUT OYSTER SAUCE

1. WHY DO ALL OYSTERS FOR OUR OYSTER SAUCE HAVE TO BE AT LEAST 2-3 YEARS OLD?

  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.

ABOUT SOY SAUCE

4. WHY DO ALL OUR SOYBEANS HAVE THE SAME SIZE WHEN PROCESSED?

  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.

5. WHY DO OUR SOYBEANS RIPEN IN THE NATURAL SUN FOR 3-6 MONTHS?

  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.

6. WHAT IS THE MAIN ELEMENT TO DETERMINE THE PRESENCE OF UMAMI AND THE PRODUCT QUALITY UNDER THE CHINESE SOY SAUCE CLASSIFICATIONS STANDARD?

  A. The level of salt and sugar.

  B. The level of amino acid nitrogen.

  C. The level of soy bean we used.

First Prize Le Creuset Cast Iron 5-piece Essential Set Kenwood MultiPro Express Weigh Food Processor Recolte Air Oven Lee Kum Kee hamper

3 x First Runner Up

BALMUDA The Toaster 3rd Gen

Kenwood MultiPro Express Weigh Food Processor

Lee Kum Kee hamper 

7 x Second Runner Up

BRUNO Compact Hotplate Classic Essential Set

Lee Kum Kee hamper 

JustJMD

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. 

LagrangeL2

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.

JustJMD

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

JustJMD

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

I've changed my mind about 5 Lee Kum Kee (Professional) - Chefs Inspiration - Tips & Insights - Soy sauce: which sauce is right for you? (lkkprofessional.com)
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

ally86

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

luluazul

It has already been posted https://forums.moneysavingexpert.com/discussion/comment/79558078

happytrump12

Whoopsies!

ally86

Sigh, I did a pretty thorough search. Oh well.

JustJMD

ally86 said:

Sigh, I did a pretty thorough search. Oh well.

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?

MSE_Laura_F

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?

Sorry @JustJMD, there are indeed some problems with the search function missing out some results. It was flagged to us here:
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 F