Food Quiz Number 36 For A Friday

PinkPolkaDot on food24 has posted Friday’s Food Quiz Number 36. Here are my answers.

1. What is Laksa?

The original meaning of the word laksa is fine rice noodles or rice vermicelli, but nowadays a laksa is a spicy soup made with coconut milk and what ever noodles you fancy, plus chicken, fish, prawns, scallops and so on. ***

Laksa Lemak in answer to Friday’s Food Quiz Number 36
Laksa Lemak

2. Which fruit is the symbolic fruit served at Rosh Hashanah? It expresses in its appearance the hope for a sweet and satisfying New Year.


3. What is the difference between White, Green, Pink and Black Peppercorns?

The berry-like fruits of the pepper plant, a climbing vine native to India, Java and the Sunda Islands. The peppercorns ripen from green to red and finally to brown. Peppercorns harvested at various stages of maturity provide different types of pepper. Black pepper is whole red peppercorns sold dried; it is very strong and pungent. Unripe green peppercorns are sold dried or pickled in vinegar or brine; they are less pungent than black pepper and more fruity. White pepper is is ripe peppercorns with the outer husk removed; it is less spicy and particularly suitable for seasoning white sauces. Grey pepper is a mixture of black and white pepper.

Pink peppercorns are not a true peppercorn, and therefore also known as false pepper. They are aromatic berries of a shrub in the Anacardiaceae family. With a sweet, peppery flavour reminiscent of anise and pine resin, they lend themselves to flavouring seafood marinades as well as semi-cooked fois gras, grilled steak, salmon and sushi. *

4. What does “sear” means in culinary terms?

To begin cooking meat or poultry by dry frying or frying in a small amount of fat over a high or moderate heat until firm outside. *

5. If we talk about “Packham”, “Forelle” or “Beurre Bosc”, what are we referring to?


6. Why should fresh pineapple not be added to any dish that contains gelatine?

Raw pineapple contains an enzyme which stops it from setting in gelatine preparations. **

7. What is “Bougatsa”?

Greek pastry??

8. What is the Glycaemic Index (GI)?

the measure of the effect carbohydrates on blood sugar levels

9. How do you poach food?

A method of cooking food by gently simmering it in liquid. The amount of water or stock used depends on the food to be poached.

Red meat is poached in a white stock with vegetables. It is usually immersed in simmering stock, so that it is sealed and retains its juices and flavour. White meat is seldom poached.

Large poultry to be poached is put into cold white stock with vegetables; the liquid is then brought to the boil, skimmed and seasoned. The poultry is then simmered very slowly in the stock. Poultry  for poaching can be stuffed or not and trussed. It can be larded with best lardons or studded with pieces of ham, tongue or truffles cut into the shape of little pegs. To protect the breast while cooking, poultry should be barded. To test whether the poultry is ready, prick the thigh. When the juice that runs out is white, the bird is cooked. After cooking, drain and untruss the poultry and remove the barding.

Large fish can be poached whole or in slices, and moistened with concentrated fish stock or court-bouillon. Thick slices of fish are prepared in the same way. Fillets of fish to be poached are put in a buttered baking dish, seasoned, moistened with a few tablespoons of concentrated fish stock and cooked in the oven.

Poached eggs are cooked in simmering salt water to which a few drops of vinegar have been added.

Fish or meat balls are put into a buttered pan, covered with boiling salted water and very slowly simmered.

Fruit is poached in a sugar syrup to cook it while still retaining its shape.

Some foods are poached using the bain marie principle, including mousses, mousselines, moulds and puddings. They are put into baking tins or pans half-full of hot water and cooked in a very slow oven. *

10. Are tomatoes healthier when eaten raw or eaten cooked?

cooked, as the lycopene develops.

* sourced from Larousse Gastronomique

** sourced from Recipe Encyclopaedia

*** sourced from Curry

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