1. What is Putter fish?

totally foxed here? something a golfer keeps in his aquarium?

2. What is molecular gastronomy?

Heston Blumenthal! A way of cooking which combines the knowledge of chemistry with the knowledge of food. A typical example is Heston’s use of dry ice to make ‘caviar’ out of other ingredients. Another example is the use of essential oils for cooking. A further example is using a vacuum to make meringues. Best experienced at his restaurant The Fat Duck, which charges about GBP100 per tasting plate. (this is all off the top of my head and my recipe encyclopedia is so old, it does not even have it in it) 

3.  What is traditionally regarded as the definite aphrodisiac food?

oysters!

4. What is vegetarian caviar made of?

algae

5. What does “pane” mean?

bread 

6. Which baked bread is said to symbolize the eternal circle of life because of its shape?

In Jewish tradition this is the round Challah baked for Rosh Hashona. Not sure of any other one, but another guess would be a bagel!

7. What is bucatini?

a thick pasta shaped like spaghetti but with a hole running through the middle 

8. If a steak is blue, how has it been prepared?

just how I like it – sealed on both sides and served. the steak should be at room temperature before cooking and should not be served on a hot plate which would cook it further 

9. If a boiled egg is blue, how has it been prepared?

with food colouring? I have no idea, but I would guess hard boiled

10. What is the Greek food “tiropita”?

phyllo pastry filled with an eggy cheese mixture

Tandy

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I am in Scotland and will return to South Africa on the 8th of May – I will reply to blog comments then. This post has been scheduled in advance.

1. What is tahini?

a thick smooth paste made from roasted ground sesame seeds

2. Where do pomegranates originate from?

it is of Asian origin and spread west to the African shores of the Mediterranean many thousands of years ago 

3.  What is cataplana?

Portuguese seafood dish and the word also refers to the clam like pot it is cooked in

4. What is cilantro more commonly known as?

coriander (dhania)

5. What type of bread is traditionally made in a tandoor?

naan 

6. Where would one put forcemeat?

stuffing mixture of of finely chopped or ground meat, herbs and seasoning – to go into a chicken or turkey

7. What is rice paper made from?

it is made from the straw of rice 

8. Who invented the hamburger?

it evolved in the USA in the early years of the 20th century

9. What is cassata?

an iced dessert which originated in Italy. is usually consists of layers of ice cream at least one of which contains chopped nuts and glazed fruit and sometimes also a layer of sweetened whipped cream. Sicilian cassata consists of strips of sponge cake soaked in a liqueur or sweet dessert wine, encasing ricotta cheese, mixed with nuts and glazed fruit cake. both types are traditionally made in a rectangular mold hence the name which is derived from the Italian word for ‘little brick’

10. What is falafel?

deep fried balls of ground and spiced chickpea. a snack of Middle Eastern Origin – goes well with hummus which is made with tahini

Tandy

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I am in Scotland and will return to South Africa on the 8th of May – I will reply to blog comments then. This post has been scheduled in advance.

1. Where did the yule log originate from?

Germany

2. What is abalone?

an edible sea mollusc commonly known in South Africa as Perlemoen.  

3. What is TVP?

textured vegetable protein = soya 

4. What is the difference between a velouté and a béchamel sauce?

a veloute is a sauce made from a stock which has been thickened with a roux. A bechamel sauce is made up of warm milk added to a roux 

5. Which bone is specifically used in flavouring soups?

I use shin, but I would guess that Marrow bones is a better answer 

6. What would you be eating if you ordered tori udon in a Japanese Restaurant?

we had udon noodles for supper last night, but have no idea what tori is. 

7. Is Feta a matured cheese?

yes 

8. What is so special about Darjeeling tea?

it is a tea grown in a specific area same as Champagne can only be grown in Champagne and Port comes from Portugal 

9. What is another name for the tree tomato?

Tamarillo 

10. Why is it advisable not to boil gelatine?

it will destroy the setting ability of the gelatine 

11. Which pastry cream, flavoured with ground almonds, is used to fill or top pastries and cakes?

frangipane

12. Besides giving a professional finish, what else does a glaze do to a fruit flan?

seals it

13. What is another name for a hero sandwich?

a submarine

14. What is a kipper?

a herring that has been salted and smoked and eaten for breakfast!

15. What do we call Italian potato and semolina dumplings?

gnocchi

Tandy

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If you would like to take part, please go to Pink’s blog and see what you need to do. Or, just read my answers – which may or may not be correct

1. What does “to butterfly” means in culinary term? 

I am going to try and explain this as best as I can in my own words – to butterfly a fillet (this is my example) you cut it in half without fully cutting it. The edge left uncut then becomes the middle of the steak. This technique is used in restaurants for people who want their meat medium – well done, and for when you want to stuff and roll the meat.

2. What are traditional peperonata’s main ingredients? 

It is an Italian stew made of peppers

3. What is a whoopie pie?

it resembles a large oreo cookie, two slices of cake sandwiched with a frosting in the midde

4. Mission, Manzanillo, Sevillano and Ascolano are varieties of which fruit? 

olives

5. What are traditional financier’s main ingredients and why are they called financiers? 

they are meant to resemble a small bar of gold, and are made from almonds, beurre noisette and egg whites

6. Where does lemongrass originate from? 

Southeast Asia

7. Where did Swiss rolls originate from and what are the main ingredients of a Swiss roll? 

originating in Europe a Swiss roll is made from a sponge – flour, sugar and eggs and then has a filling of jam or cream on it. 

8. How many “eyes” does a coconut have? 

three

9. What is “crimini” more commonly known as? 

button mushroom

10. What is the cooking method that combines stewing, steaming and roasting called?

braising

Tandy

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1. What is the difference between sorbet and ice-cream?

sorbet is a smooth, sharp-tasting iced dessert which consists of sugar syrup and fruit juice. Liqueur can be added. Sorbets can also be served between courses as a palate cleanser. Savoury sorbets can be served as an accompaniment to a meat course. Sorbets and Sherbets come from Ancient Persia – the Arabic word Sharbia means drink.

Ice Cream is a frozen dessert made from sweetened cream and/or rich milk which has been thickened using eggs. Ice cream needs to be churned while partially frozen to reach a smooth consistency. Ice cream descends from flavoured ices that were eaten in China over 3000 years ago. Marco Polo returned to Venice with the knowledge in the 13th century. It was introduced to the French by the Medici’s cooks in the 16th century. Of course, it was the Americans that invented the ice cream churner – way back in the 1800′s. 

2. What is Za’atar?

a blend of dried oregano, thyme, savory, toasted sesame seeds and salt 

3. What is pectin?

pectin is a natural water soluble gelling agent that is found in some fruits and vegetables. it is used for its thickening properties when making jam. when pectin containing fruits are cooked with sugar they set firm. black currants, red currants, citrus fruits, cooking apples, quinces, gooseberries and plums contain high levels of pectin. under ripe or just ripe fruit contains more pectin than over ripe fruit.

4. What is the difference between chutney and a relish?

chutney is a sweet, sour or spicy condiment of fruits and/or vegetables cooked with spices, sugar and vinegar until thick. chutney is served as an accompaniment to meats, cheeses, fish dishes and Indian curries. A relish is a cooked pickled chopped vegetable and/or fruit and is used as a condiment. these can be sweet or savoury, hot or mild but have a strong flavour.

5. What is Bouillabaisse?

It is a soup made from a variety of fish – traditionally white flesh fish – and shellfish and can contain tomatoes, onion, garlic, herbs, wine and saffron. This dish can be served over two courses, the first course being the broth and the second the fish. 

6. What is Allspice?

It is a spice made from the berries of a tropical tree which grows throughout central America and Jamaica. It smells like a combination of cloves, cinnamon and nutmeg. the berries are picked when green and dried in the sun until dark red. Whole berries are used when making chutneys. Also known as pimento or Jamaican pepper 

7. Where did the Cape gooseberry originate?

it is native to Peru 

8. What is Suya and in what country do they eat Suya?

a shish Kebab eaten in the West African country of Nigeria.  

9. What are the smallest bulbs in the onion family?

scallions 

10. What is a poolish?

a fermentation starter used for bread making consisting of flour, water and yeast. Sourdough is the oldest form of a poolish 

11. What fruit is known as “the fruit of love”?

tomato 

12. What is the correct name for a Peppadew™?

sweet piquante peppers

13. What is the “tree of life” more commonly known as?

Acacia tree 

14. What is pizzette?

an antipasto which is a small pizza 

15. Besides being served with sushi, what else is nori used for?

I have seen nori sheets being eaten as snacks! not sure what else

Tandy

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I have been posting old food quiz’s here from my other blog, which I am going to close down eventually as it takes a lot of time maintaining two blogs. This quiz is the most recent one, set by my friend Pink. If you would like to give it a try, click here for the questions, and do the answers on your own blog, and let Pink know. If you are just interested in learning something, then carry on reading! These are my answers, and all of them are done without referring to external sources, including google. I will edit the post when Pink posts the answers so that you can go and see what they are.

1. Where is the dish Vindaye a traditional dish?

Mauritius

2. What are the main ingredients of a classic French Sabayon?

This is based on the Italian dessert Zabaione and that is made with egg yolks, sugar and a sweet wine

3. What is Ochazuke and from which country?

A Japanese savoury rice dish, where green tea is poured over the rice

4. What type of dish is Pasha and when is it normally eaten?

A Russian feast dish, eaten on Easter Sunday (Orthodox Christianity), made with lamb (Paschal lamb)

5. What is a “silk squash” better known as?

gourd

6. What is Crostatas?

An Italian dessert of pastry, pastry cream and fruit

7. What is Sunflower greens?

sprouted sunflower seeds

8. What differentiates a “Pot pie” from another pie?

A pot pie’s pastry completely surrounds the filling, acting like a pot, whereas most pies only have a pie crust topping

9. What are the main ingredients of the spice “bzar” (or bezar)?

Cumin, fennel seeds, cinnamon and coriander seeds

10. What plant does tapioca come from?

cassava

Tandy

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1. What is chicory also known as?

endive or radicchio

2. What is fricassée?

a stewed dish of white meat, most commonly poultry 

3. What is Joulupöytä and where is this eaten?

it is a Yule table eaten at Christmas time in Finland 

4. If you suspect that you have a cracked egg, when cooking eggs, what can you add to the water, that you are going to cook the eggs in, to close the crack in the egg?

vinegar. I add a toothpick per egg and this works! 

5. What is “black Gold”?

balsamic vinegar 

6. What is Kefir?

a fermented milk drink 

7. Pumpkins are native to which country?

I never guess these ones correct! North America? 

8. What is Moroccan Kobz?

Flatbread

9. What is Patatas Bravas?

a potato dish served with spicy tomato sauce 

10. What is SASSI?

Southern African Sustainable Seafood Initiative the cell phone number is 0794998795 and you can sms them the name of any fish and an sms will be sent to you with its sassi status – green, orange or red

11. What is Kobe beef and why is it so special?

it is beef reared in a special way – massaged daily, fed beer, brushed, and fed grain. this Japanese beef is highly prized. It is renowned for its flavour, tenderness, and fatty well marbled texture (and price) 

12. What is a “Bento”?

a lunch box ensemble made of layers that slot into one another 

13. What is Palmiers?

biscuits shaped like pigs ears 

14. What will happen to a fresh egg when popped into a bowl filled with water?

It will sink

Tandy

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