How about another food trivia quiz?

Home The Daily Kitten Cat Chat Forum TDK Cafe How about another food trivia quiz?

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • #46473
    Dee
    Participant

    “I cannot protest enough against the custom so general in the United States to give to the table only the necessary time and to eat like a locomotive taking water, by doing which you expose yourself to the various stomach diseases which make so rapidly the fortune of the doctors and druggists.”

    ‘La Cuisine Française: French Cooking for Every Home Adapted to American Requirements’

    by François Tanty (1893)

    1) Who first started flavoring chocolate with vanilla and other spices?

    2) Native to both Europe and the Americas, today this fruit is cultivated in the U.S. from Alaska to Florida, but it is rarely cultivated from seed. The U.S. produces 75% of the world’s crop, and it is an important crop in Canada, Australia, Japan, and parts of Africa.

    Its name is very old, dating back to at least 1000 AD, There are many theories, but no one really knows for sure how, why and where its name originated. The Romans valued it for its supposed medicinal properties, such as healing loose teeth and treating stomach problems.

    This fruit is technically an enlarged pulpy receptacle bearing numerous achenes, or in other words an aggregate of numerous nutlets distributed on an enlarged, pulpy, scarlet receptacle. It is 90% water and contains more vitamin C than an equal quantity of lemons or oranges.

    Name this fruit.

    3) What did Native American Chef George Crum of the Moon Lake House in New York invent, and when?

    4) The Encyclopedia Britannica gives the following description of this bean:

    The fresh beans “have no aroma. The characteristic aroma results from enzymatic action during curing. The traditional method begins with subjecting the harvested beans to a process of nightly sweating and daily exposure to the sun for about 10 days, until they become deep chocolate brown in color. Then the beans are spread on trays in an airy shelter until dry enough for grading and packing. Curing and drying requires from four to five months. The best grade of cured bean pods may be covered with tiny crystals, which provide the characteristic aroma, sweet, rich, and delicate. This coating, known as givre, may be used as a criterion of quality.”

    Name this bean.

    5) The European and American species of these freshwater fish all return to the same area in the to spawn.

    Name the fish and the area that they all return to spawn.

    6) The fruit of this plant is harvested in the immature stage, 50 to 70 days after planting. As a crop, they rank 12th in cash value among all vegetables grown in the United States. In the United States, each person consumes more than four pounds of them each year. It is just as popular in northern and eastern European cookery as in Mediterranean countries. Stuffed ones are popular in Poland. Columbus brought the first ones to the New World, planting them in Haiti in 1494. There are reddish brown, green, long, egg shaped, smooth and rough skinned varieties.

    Name this vegetable.

    7) This carnivorous fish ranges in size from 6 inches to 5 feet in length, but one Pacific species can reach almost 12 feet. The family contains about 100 species which are widespread in tropical and subtropical seas. They are found mainly in shallow water, where they live among reefs and rocks.

    Their smooth, muscular bodies may be vividly marked or uniformly colored. One species is bluish and frequently covered with a yellowish algae which gives it a greenish hue. Some are dark brown with yellow and black markings. They have a large head and mouth, and small rounded gill openings on each side. They are typically nocturnal feeders, eating other fish and mollusks.

    The Romans considered them a great delicacy, and wealthy gourmets bred them in expensive seaside fish-ponds. There is a legend concerning the unusual diet they were fed, and true or not, there are many mentions of how delicious these cultivated fish were. They have fatty flesh, but are fairly delicate in flavor and texture. One story (very unlikely) says Henry I of England died from indigestion caused by eating this fish, which can sometimes be toxic.

    Name this fish.

    SCROLL DOWN FOR ANSWERS

    .

    .

    .

    .

    .

    .

    .

    .

    .

    .

    .

    ANSWERS

    1) The Aztecs, long before the arrival of Europeans to the Americas, would mix the ground roasted seeds of the cacao tree in hot water flavored with vanilla and spices.

    2) The Strawberry.

    3) In 1853, Chef George Crum of Saratoga Springs, New York invented Saratoga chips, otherwise known as potato chips.

    4) The Vanilla bean. The tiny crystals which cover the cured beans is vanillin.

    5) The European Eel, Anguilla anguilla and the American Eel, Anguilla rostrata. They both return to the Saragasso Sea, between Bermuda and Puerto Rico, to spawn.

    6) The cucumber.

    7) The Moray eel. The ancient Romans, who bred them in ponds, are said to have fed them on live slaves!

    #677798
    SoxsMom
    Participant

    Amazingly the only one that I can answer was again something I knew from history. I really don’t do well with foods!

    #677799
    Dee
    Participant

    bump

    #677800
    Moonshadow_NZ
    Moderator

    3/7

    #677801
    Jeankit
    Participant
Viewing 5 posts - 1 through 5 (of 5 total)
  • You must be logged in to reply to this topic.