The Culinary World, with Chef James - Food Trivia Quiz

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Food Trivia Quiz

FoodReference.com

1) This genus of tuberous rooted herbs of the daisy family, is native to Mexico and Central America, and grows at elevations of 5,000 feet and above. (It is the national flower of Mexico.) They were brought to Spain in 1789 and soon spread to Britain, France and the rest of Europe. The botanist, Andreas Dahl, considered it a vegetable, and the French, like the Aztecs, cultivated the plant for its edible tuber. The tuber has a taste similar to the Jerusalem artichoke, and are cooked in the same manner. The emphasis soon switched to its use as a garden flower, when some of the larger, double flowered varieties arrived in Europe. There are about 2,000 varieties grown for their flowers, which include single and double flowers in white, yellow, red, orange, purple and bicolor. Name this plant.

2) This cheese was developed as a cheaper substitute for Roquefort in the early 1900s. After the second World War it was very successfully marketed throughout Europe and especially in Britain. It is now considered on of the world's best blue cheeses.
a) Cambazola.
b) Danablu.
c) Gorgonzola.
d) Maytag Blue.
e) Saga Blue.

3) The ancient Romans called it by the Latin name, hirneola auricula-judae. The French call it l'oreille de Judas. This tree-loving jelly fungus is translucent and gelatinous when moist. Previously only sold dried, the fresh form is becoming more widely available. Name this fungus.

4) Even though this is classified as a cheese, it is really a by-product of cheesemaking. It is made from whey drained off while making other cheeses. In Italy it was originally made from whey of ewe's milk used to make Pecorino cheese. Its name means literally 'recooked.' Name this cheese.

5) A small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring in cooking; also used by ancient Greeks to crown victors. Name this tree and its leaves.

6) What are small grains of semolina cooked by steaming or boiling and served like rice?

7) Any of various herbs in the parsley family, having small white or greenish flowers in compound umbels, whose roots and fruits are used in flavoring liqueurs and whose stems are candied and eaten.

8) Name a city of northwest Italy southeast of Turin noted for its sparkling wines.

9) Name this 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.

10) 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 this cheese.

Answers

1) Dahlia. Named after the botanist, Andreas Dahl.

2) b) Danablu from Denmark.

3) Woodear, cloud ear, tree ear, mook yee, or black fungus.

4) Ricotta cheese.

5) Bay tree and leaves.

6) Couscous.

7) Angelica.

8) Asti.

9) Kedgeree, kegeree, kitchari.

10) Liederkranz (after the Liederkranz Club).

Courtesy of FoodReference.com.

This news arrived on: 07/03/2008

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