My answers to Friday’s Food Quiz Number 9.
1. Why does butter stay fresher for longer than milk?
the solids in butter keep it fresher
2. Are refried beans fried twice?
no, they are soaked first (stewed) and then fried
3. What is baking powder made of?
baking soda, Sodium Bicarbonate, cornstarch
4. What is Italian cottage cheese called?
5. How are truffles detected?
Smelled out by boars/pigs
6. What are latkes?
potato pancakes (traditionally eaten on Hannuka with Lox)
in culinary terms, you can use the bulb (yummy with radish as a salad) the leaves (good with fish) and the seeds (for masala) Fennel seeds have an anise flavour. Fennel seeds are larger than anise seeds. Anise seeds have a licourice flavour.
8. What ingredient gives pumpernickel bread its dark colour?
if it were an ingredient it would be the rye berries. but the slow baking process is what gives it the dark colour.
9. Why must you avoid over mixing the dough when making biscuits?
the biscuits will spread and become flat and too chewy
10. Which herb is most often used to flavour a tomato-based sauce on a pizza?
oreganum or marjoram (of which I have an abundance of in my garden)
11. From where do apricots originate?
12. What is a whitewash?
(my main business is Hardware, so I assume you don’t mean the painting technique!) using milk instead of egg to make pastry go a lovely golden brown
13. How is Italian meringue made?
the sugar is heated to boiling point and the sugar syrup is used instead of caster sugar with the egg whites
14. Which pepper is also known as anise pepper?
15. The greenish substance found when opening a lobster is referred to as tomalley. What organ is this?
the liver and the pancreas