Food Quiz Number 15 For A Friday

~ Tandy

Here are the answers to Friday’s Food Quiz Number 15 posted by my friend Zirkie.

1. What is the difference between pasta and pizza dough?

pasta is made from 00 (very fine) flour and eggs. My recipe, tried and tested on numerous occasions is as follows: 100g 00 flour, 1 egg, pinch of salt. Blend everything together in a food processor. When a ball forms, take the dough out of the blender and knead on a floured surface for 10 minutes. It needs to be dryish but not crumbly, so add a little bit of water if needed (sometimes I add a whole egg yolk). Shape into a ball, cover with cling film and refrigerate for 30 minutes. The dough is then ready for rolling. 

Pizza dough uses the same recipe as a plain white bread recipe. Only prove once and then place into your pizza tray, or shape to your liking.

Food Quiz Number 15
pasta bianca e nero

2. Why and where was the “bunny chow” created?

Bunny chows were created so that the Indian Migrant Workers could take their lunch to work with them in the cane fields in Natal. These would have been created in Durban by the Indians. 

3. What is Bocconcini?

These are small balls of Water Buffalo Mozzarella Cheese – an unripened semi soft white cheese. The balls are bite size, the word itself translates as small mouthfulls. In South Africa there is only one farm that makes Fior de Latte and that is Buffalo Ridge farm outside of Wellington. It is a family owned farm, and FIL and SIL take great pride in the produce. Make sure you ask for this by name when looking for this really great product. 

4. When cooking rice, what is the proportion of rice to water?

My mom told me: 1 cup of rice to 2 cups of water. I have never read the packet instructions but this works for me. 

5. Is sifting flour really necessary and why do some recipes call for flour to be sifted more than once?

yes, sifting the flour removes any lumps and in pastry this is very important. the second sifting would ensure a smoother flour.

6. What do watermelon, spanspek and sweet melon have in common?

they all grow on a vine like herb

7. What is the difference between mousse and jelly?

a mousse is made from eggs and/or eggs and cream. Jelly is a gelatin based dessert. 

8. Pawpaw is native to which country?

North America 

9. What is melted butter with the sediments removed called?

clarified butter or ghee 

10. Which Disney movie made the meatball famous?

the lady and the tramp (I have never seen it but this is the one scene I know!) 

11. What is a roux?

A mixture of wheat flour and clarified butter used as a thickening agent when make béchamel sauce or sauce veloute. 

12. Name the 5 main traditional ingredients in basil pesto.

Pine nuts, basil leaves, olive oil, parmesan cheese, garlic. 

13. Who developed the milk sterilization method that we still use today?

Pastuerization  was developed by Louis Pasteur.  

14. What is the advantage of using arrowroot instead of corn flour in a sauce?

arrowroot does not add any flavour or colour to the sauce 

15. What are Yorkshire puddings known as in America?

Popovers?
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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

37 thoughts on “Food Quiz Number 15 For A Friday”

    1. Funny, it is the one thing I always measure – but I know a rule of thumb is to put rice into a pot and cover with water until it is a finger above the rice – too risky for me 🙂

      Reply

  3. Fascinating and informative. I love your food quiz posts and always look forward to them. I hope youhave a great holiday. Blessings…Mary

    Reply

  4. Very cool questions, Tandy, I don’t think I’d have gotten many of them. What is “bunny chow”?
    xo Smidge
    ps Could you give me a link to your hot cross buns.. I’d love to add them to my post today:) Happy Easter!!

    Reply

    1. hi Smidge, bunny chow is an all in one meal. half a loaf of white bread is hollowed out and a curry placed inside. a take away meal where the bread is the ‘plate’. I’ve not yet done my hot cross bun post – I’ll probably do it on Wednesday xox

      Reply

    1. I’m sure your rice recipe works perfectly! the only time I’ve ever had a fail has been at my grandparents house in Sydney 🙂

      Reply

  14. I completely agree with you on most of these, especially sifting flour. So many people forget to do that when making certain dishes. And you can tell in the food. Great post Tandy

    Reply

  15. Love this list of facts, Tandy, thanks for sharing! Aw, you’ve got to see Lady and the Tramp–it’s a classic. But at least you’ve seen that meatball scene…definitely the best part. 🙂

    Reply

  16. Love the information on your post….I always wondered about the Yorkshire pudding 😉
    Thanks again and hope you have a great week ahead Tandy 🙂

    Reply
  17. Pingback: Quick Pickled Courgettes | Food In Jars - Lavender and Lime

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