1. Best eaten hot from the oven, this is the famous Danish pastry. It is suggested that the secret of the best pastries is to ensure that, when mixed, the butter and dough are of equal measures.
2. In Denmark, mushrooms are considered a festive vegetable. They will often be added to the gravy to honour the guest, or maybe served separately, in a creamed recipe.
3. Akvavit is distilled from potatoes or barley. It is always served ice-cold, and is an essential accompaniment for many meals.
4. Sm¿rrebr¿d is the national dish. The majority of these open sandwiches have cold toppings but a warm selection is often available and one of these may be considered a meal in itself.
5. Produced by hand, by the Royal Copenhagen Manufactory, Flor Danica is fine china. It was first produced in the late 1700s, as a gift for a Russian Empress.
6. (c) Long strips of pastry are cut with straight slashes for the combs, and for the brushes diagonal cuts are made to create the required look.
7. Fish cooked in water is washed, sprinkled with salt and allowed to stand. After rewashing, large fish is wrapped in muslin with the ends being used as handles to lift the fish from the liquid.
8. Natmad is night food, a late snack often served at the end of a party, when guests are just on the point of leaving. The longer the party lasts, the more successful it is seen to be.
9. To remove the gamey flavour, the bird might be rubbed with lemon or ginger. It is normally soaked in salt water, with bicarbonate of soda.
10. It should be served up in the shape of a pyramid - mashed potato in the centre, fenced by rashers of bacon, surrounded by a purée of onions and tomatoes.
11. This compôte is often referred to as a salad, and is served with main courses of roast chicken or lamb.
12. The Danish flag, in all sizes and quantities, is used for both table and food decoration. At weddings and other festive occasions, large flags will be displayed wherever there is space.
13. These are the same as the sm¿rrebr¿d, but are often served as snacks with drinks. The term indicates a small slice, the size of a canapé.
14. It is expected that the two people involved in a toast will hold each other's stare. Beer should never be used, and the guest should never skaal the hostess.
15. Agurkesalat is pickled cucumber. It is finely sliced, dusted with salt and pressed for 90 minutes. It is then covered with vinegar, sugar and dill.