FOOD TRIVIA QUIZ #301 ANSWERS
1) Chayote (Sechium edule), also known as: custard marrow, christophene (France, Caribbean), chouchoute (Madagascar, Polynesia), brione (France, West Indies), vegetable pear, cho-cho, soussous, chuchu, choko, pipinella, xuxu, mirliton (southern U.S.), mango squash, and huisquil. For all these exotic names, this is simply a subtropical member of the squash family, eaten as a vegetable.
2) The Dolly Parton.
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4) Instant mashed potatoes (dehydrated potatoes) were introduced commercially in 1955. Just add milk.
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5) Pigs have no sweat glands, they wallow in water or mud to keep cool.
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7) Kobe beef is a special grade of beef from cattle raised in Kobe, Japan. These cattle are massaged with sake and fed a diet that includes large quantities of beer daily. This produces well-marbled, very tender, full flavored beef. It is also expensive, costing about $100 per pound! There is some beef being produced in the U.S. now, using these same techniques.
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8) The Choctaw Indians of Louisiana were the first to use dried, ground sassafras leaves as a seasoning, what we now call filé, or gumbo filé, used in Creole cooking.
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9) Cottage cheese is the fresh drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese; allow the curds to drain longer and it is called pot cheese. Press the remaining moisture out so it becomes drier and crumbly, and it is called farmer's cheese.
10) Eggplants are actually fruits, and classified botanically as berries!
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