August 13, 2004
TMC Friday Food Quiz #2 (and answers to the previous week's quiz)

How exciting ! A quiz!!Yes, it's time again for the TMC Friday Food Quiz! So far, the response has been less enthusiastic than we had hoped but our thanks go out to all those who sent in answers to the first quiz. To the rest of you out there, however, I have this message: send us your answers, even if you don't know them all. No one got all the answers from the first quiz and the odds are REALLY GOOD if you want to win. This is cheaper than the cheapest lotto ticket and so far you have a better than one in ten chance of winning! Okay, you won't be able to buy that second vacation home in the Bahamas with the winnings, but a prize is a prize after all. Even a cheesy one.

If you want to check out the questions from the first quiz or consult the rules, click here.

One other item to note: due to the low number of responses, we have decided to give you a full week to send in your answers. You have until next week's quiz is posted to send your answers to (Since the exact hour of our posting is unpredictable, this will add a little spice to the proceedings.)

Answers to last week's quiz may be found at the end of the new quiz. Good luck!

Too Many Questions: the TMC Quiz #2

1) What are the three main ingredients of the Basque speciality, piperade?

2) How many teaspoons are there in a tablespoon?

3) The definition is: A dry seasoning blend that originated on [a] Caribbean island...and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but [this spice] blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions. [It] can be either rubbed directly onto meat, or blended with a liquid to create a MARINADE. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. What is the term?

4) What is John Kerry's favorite food?

5) What is G.W. Bush's favorite ice cream flavor?

6) At what temperature Fahrenheit does water boil?

7) When were graham crackers invented? a) 1764 b) 1829 c) 1911 d) 1938

8) What is the Palermo speciality sfinciuni?

9) In which city can you dine at Café Atlantico?

10) On French wines and cheeses, what does the abbreviation A.O.C. stand for?


1. What was the theme of the first-ever Is My Blog Burning? event? Soup

2. Royal Ann, Morello, Lambert and Richmond are all varieties of which fruit? cherry

3. The definition is: French for “miller’s wife” (or "female miller"), referring to a style of cooking whereby a food is seasoned, lightly dusted with four and sautéed simply in butter. Such a preparation is served with…beurre noisette flavored with lemon juice and parsley. What is the cooking term? Meunière

4. Italian Pecorino cheese is made from what kind of milk? Sheep

5. Born April 1, 1775 and died February 2, 1826, this French lawyer, magistrate, and politician wrote one of the most celebrated works on food. Who is he? Brillat-Savarin

6. If your recipe calls for baking powder and you do not have any in your kitchen, what other two ingredients can you combine to make some? baking soda and cream of tartar

7. What is the most poisonous funghi (measured in number of fatalities caused)? Death Cap (Amanita phalloides), see Guinness World Records site

8. 19th century British sailors were issued with limes and lime juice to prevent which disease? Scurvy

9. What does this little gadget do? It's a grapefruit sectioner (sorry about the image; I didn't have access to a good photo editing program when I copied it!)

10. Who discovered the process for producing champagne in 1693? Dom Perignon, of course!

Posted by Meg in Sussex at August 13, 2004 7:46 AM | TrackBack Print-friendly version
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