Food Trivia Quiz FoodReference.com 1) A thistlelike Eurasian plant (Carthamus tinctorius) of the daisy family, having heads of red or orange flowers that are the source of a red dye. The seeds, which look like small pine nuts, contain an oil used in foods (especially margarine), cosmetics, paints, and medicine. The flower petals are sometimes used as a substitute for saffron.
2) This fruit is a hybrid of tangerine and the Seville or bitter orange developed in 1902 near Oran, Algeria by Father Clement Rodier, a French missionary. They are easy to peel, have only occasional seeds, and have a very pleasant tangy, sweet flavor. They have been called 'zipper oranges' and 'kid-glove oranges' because they are so easy to peel (a lady could peel one wearing kid gloves). 3) Touted as a new 'super-grain' it really is a very old crop, being native to the Andes and used by the Incas (who called it the 'mother grain'). It really is a super-grain, containing all essential amino acids (other grains lack at least one amino acid), as much protein as meat, and many other essential nutrients. It is prepared like rice. What is the name of this grain? 4) An aromatic herb, a member of the parsley or carrot family, and indigenous to the regions around the Black and Caspian Seas. It is an essential ingredient of fines herbes, widely used in French cuisine. Some varieties also have edible roots which are like small turnips, and were enjoyed by the early Greeks and Romans, and in England during the 14th to 17th centuries. 5) When first introduced to England around 1654, they were considered full of dangerous chemicals and fit only for use by experienced pharmacies. British authorities eventually declared them safe with the addition of one particular substance. The power of the John Company, the largest, most powerful monopoly to ever exist in the world (except for Microsoft of course) was based on the importation of them. They have caused many international conflicts, and helped establish the reputation of the Yankee Clipper ships. It is said that the origin of the custom of tipping was related to them. Pidgin English developed as a method to facilitate the trading of them. Richard Blechynden of England and Thomas Sullivan of New York helped to popularize them in the U.S. in the early 20th century. They also played a major role in the development of the supermarket. They are sold at auctions around the world. What are they? 6) Where would you go to fish for English sole? 7) What single celled fungus is used in cooking? 8) Who was Murat Bernard 'Chic' Young, and what is his connection to the Hawaiian Islands, a British politician, gambling, newspapers and a classic American food? 9) Bone and stuff a pig's leg with minced pork, herbs, truffles, and bacon. Cure it and smoke it; then soak it in water for 10 hours, simmer it in water and vinegar for several hours, and serve with lentils. Name this dish and the country of origin. 10) The oil from what edible nut is used in insecticides, brake linings, rubber and plastic manufacturing? Answers 1) Safflower. 2) Clementine. 3) Quinoa (pronounced 'keen-wah'). 4) Chervil. 5) Tea leaves. 6) English sole is not found in England. English sole is a small Pacific flounder also known as Lemon sole and California Dover sole. 7) Yeast, used in baking and brewing, is a single celled fungus. 8) Captain Cook discovered the Hawaiian Islands, named them the Sandwich Islands, for British politician, John Montagu, 4th Earl of Sandwich, who invented sandwiches as a quick meal while he gambled at cards. 'Chic' Young was the cartoonist who created the comic strip 'Blondie'. Blondie's husband Dagwood created the 'Dagwood Sandwich.' 9) Zampone, a specialty of Modena, Italy. 10) Oil from cashew nut shells. The milky sap from the tree is also used to make a varnish. Courtesy of FoodReference.com. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
