Most have already been answered correctly. But just as fill in...
1. What is (Japanese) negi toro? Toro is the rich belly meat from a fish. With blue fin tuna there are two kinds, chu-toro and o-toro. O-toro is the richest, most expensive. Negi toro is tuna o-toro minced (like tartare), usually served with chopped scallions and sesame oil, sometimes dressed with a raw with quail egg. A special aspect of properly prepared negi-toro is that the knife doing the mincing must be sharp enough to cut the tuna fibers without crushing them. And that's sharp.
2. What are the four KCBS meats? (Not open to MaryB) Chicken, pork ribs, pork shoulder, and beef brisket. Brisket is considered the holy grail of KCBS competition.
3. What is the appropriate garnish for a Hendricks Gin and Tonic? Cucumber slice was a great call. Cucumber spear would have been better. The varietals in Hendrick's include roses and cucumber, it's an odd but delicious gin.
4. How many planes to a tourne? 7 is right on the money.
5. What's do you call the knife cut for a piece of garniture cut 2" x 1/4" x 1/4". Batonet is right. Not "batonette." It's not a piece of bell pepper, not a smaller, female baton.
6. What do you call egg whites beat with hot syrup to medium peaks? Yes to Italian meringue. Why didn't anyone say Swiss and get it wrong? I'm always getting mixed up. Not fair.
7. What is (Chinese) xiao loon bao? What are the appropriate utensils for eating one? What are the principal ingredients in the accompanying sauce? It's a "soup dumpling." A seamed bun filled with meat and liquid. You make sauce by mixing pepper flakes in oil with a little soy and a lot of special, aged black vinegar. Put a little sauce in a Chinese soup spoon, and use your chop-sticks to get the dumpling into the spoon. Then you nibble the top off the dumpling and find some way to get as much sauce into the dumpling and as little soup into the sauce as possible. Not easy, let me tell you. Then you spoil all of the effort by eating the dumpling out of the spoon.
8. What is the Creole trinity? 2 parts onion, 1 part bell pepper, 1 part celery; all evenly diced.
9. What dry ingredient is a constant in every (Spanish) gazpacho? Bread. Good catch!
10. How do you eat (Vietnamese) cha giao? You put a piece of lettuce in your hand, the cha gio (which is a sort of "egg roll") in the lettuc, some cilantro, thai-basil and sawgrass on top, some julienne of carrot and radish on top of that, and spoon some fish sauce in. Then fold the lettuce into a taco or roll it into a burrito. Then and only then, "with my mouth."
11. What's (Korean) banchan? An assortment of appetizers, salads, sides, garniture, served in small dishes alongside whatever else. Wrap your minhd around this: Banchan is (a) free, (b) sometimes includes some of the spiciest stuff you will ever eat and smoked fish too, and (c) free.
12. How high should the oven be preheated to Romertopf a roast chicken? Trick question. The oven should not be preheated or the Romertopf will crack. The oven should be turned on only after the Romertopf goes in. I know the last sentence reads like a smutty double entendre, but I would never.
Well hardly never,