Food Reference Logo


Home    |    Food Articles    |    Food Facts    |    Cooking Tips    |    Recipes    |    Today in Food History    |    Food Quotes    |   Who's Who    |    Videos    |    TRIVIA QUIZZES    |    Crosswords    |    Food Poems    |    Cookbooks    |    Shopping    |    Food Posters    |    Recipe Contests    |    Cooking Schools    |    Gourmet Tours    |    Food Festivals & Shows

YOU ARE HERE:  >  Home >


Next Quiz




3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!


There is a link to the answers at end of each quiz


1) These trees and shrubs of the genus Acacia are native to areas of central and northern Africa. A colloidal polysaccharide substance obtained from these trees has been used extensively in commercial food production, especially in the manufacture of candy and confections. It is also used in the manufacture of ales and beers, pharmaceuticals, paper, ink, hair spray and cosmetics.
What is the name of this very versatile plant substance?

2) This free floating, brown marine algae, which can be found in tropical American seas, is kept afloat by small berrylike air bladders. It is used in soups, soy sauce and fertilizers.
Name this algae.

3) When you see the words 'Saint Germain' in the name of a dish, what will it most likely contain?
a) Carrots
b) Peas
c) Sauerkraut
d) Beans
e) Cabbage

4) An English dish originally from India, it will contain rice, lentil, and hard cooked eggs, with a rich cream sauce (béchamel), sometimes with curry. The English version usually contains smoked fish, or cooked fish.
Name this dish.

5) One of the few native American cheeses, this is a pungent, surface ripened cheese, with a pale yellow crust and semi soft interior. It was developed by Emil Frey of New York in 1882, and was named after a singing society.
Name that cheese.

6) What citrus fruit is most likely a cross between a pomelo and a tangerine?

7) Here is a typical recipe for a traditional spice blend. Can you name it?
Equal parts of black peppercorns, mustard seeds, dill seeds, cloves, allspice, ginger, bay leaves.

8) What is a nickname for the fleshy part of the tail of a chicken, where the tail feathers grow?




Home     |     About Us & Contact Us     |     Bibliography     |     Food History Articles     |     Food Trivia     |     Food Timeline     |     Food Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2013 James T. Ehler and unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.



Crossword Puzzles
Cooking Contests
Food Facts & Trivia
Food History Timeline

Culinary Art and Posters