A fun collection of Food Trivia Quizzes about food and beverage facts, science and history

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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.



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