Food Reference Logo

FOOD TRIVIA QUIZ SECTION: Questions

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 >

 FOOD TRIVIA QUIZZES >  Quiz 432 >

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

FOOD TRIVIA QUIZ 432

1) This recipe was created for a French author and statesman by his chef, Montmireil (possibly in 1822). Sources differ on the many other important details of this recipe. Most state that it was originally served with Bernaise sauce, but some say the sauce was made with reduced white wine, shallots, demiglace, butter and lemon juice. All agree it was served with small olive shaped pieces of potato sauteed until browned.
Who was this recipe created for and what is its name?


2) This palm tree is a member of the coconut family, and it's fruit takes 10 years to mature, looks like a Siamese coconut (2 joined together) and weighs up to 50 pounds. It is found only on the Seychelles Islands in the Indian Ocean. Empty shells were washed ashore in India long before the source was known, and they were considered to have magical properties.
Can you name this palm tree and its fruit?


3) What family of plants includes: anise, caraway, chervil, coriander, cumin, dill, fennel, celery, parsnip, and goutweed, as well as the poisonous species poison hemlock, water hemlock and fool's parsley, and ornamental sea holly, masterwort and blue lace flower?


4) This close relative of the codfish is found in the North Atlantic, with the average weighing about 5 pounds. The most famous dish made with it originated in a Scottish village in the 18th century.
Name the fish and the dish.


5) What are the two most cultivated fruit trees in the world?


6) The product we know today came into being in 1902, but it had existed in similar forms for generations.  During the Christmas season of 1902, packaging became an important factor.  It was designed with a string attached to it so it could be hung as a Christmas tree ornament.  In total, there have been 37 different varieties, currently there are 22.  More than 40 million packages of these are sold each year, and they are exported to 17 countries.  They are turned out at the rate of 12,000 per minute, and nearly 6,000 miles of string are used on the packages.  Poet-philosopher Christopher Morley wrote a poem named for them.
What are they?


7) This Italian skim milk cheese dates back to at least the 13th century and may date even to the 11th century. It is made only from April 1 through November 11 each year with milk from cows that have been feeding on fresh pasture. Most of the cream is skimmed from the milk which is then cooked in copper containers, pressed in cheesecloth lined molds, salted in brine and then allowed to mature.
Name this cheese.


8) Walter A. Anderson and E.W. Ingram founded a food business in 1921. In 1954 James McLamore and David Edgerton founded a similar business.
What are the names of the businesses these men started?


9) This food was created by Ruth Graves Wakefield in the 1930s, near Whitman, Massachusetts.  Ruth and her husband owned a small Inn and she came up with the recipe by accident when she had to substitute ingredients in a recipe.
Name this food.


10) The cluster bean is most likely native to India. It is used as a vegetable, and for producing a food additive that is used as a thickener and stabilizer in commercial food processing. It has almost 8 times the thickening power as cornstarch, and is used in dressings, sauces and baked goods. It is also used in paper manufacturing, textiles, printing, cosmetics and even in pills to hold them together.
Name this food additive.
a) chicle
b) guar gum
c) agar-agar
d) gum tragacanth

ANSWERS

 

 

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

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

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com 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.
 





 



RELATED PAGES


Crossword Puzzles
Cooking Contests
Food Facts & Trivia
Food History Timeline



Culinary Art and Posters

 

TOP