From Too Many Chefs - www.toomanychefs.com

August 20, 2004
TMC Friday Food Quiz #3

How exciting ! A quiz!!Welcome back to the third installment of the TMC August Friday Food Quiz! For those who have not been following this THRILLING web event, you can look at our first and second quizzes. Each week I post ten questions and you send your answers to toomanychefs@gmail.com. We will announce the winners of the quiz at the end of the month of August. You can see the complete rules on the post for the first quiz, but please remember one small rule change: the competition for each week's quiz is open until the next quiz is posted. Enjoy the quiz and good luck!

Too Many Questions: the TMC Quiz #3

1) Two cups of unsifted flour is equal to roughly how many grams? a) 280g b) 290g c) 300g d) 310g

2) What is pasta shaped like this called?

3) What is uglifruit?

4) The definition: A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and other mixtures, as well as for a garnish. What is the term?

5) In which city did Ray Kroc open his first McDonald's franchise?

6) What famous chef was born in Pasadena, California, on August 15, 1912?

7) If you are allergic to tree nuts, can you safely eat dishes with nutmeg in them?

8) What country is the leading beer consumer per capita?

9) The recipe for Lea & Perrin's Worcestershire sauce originally came from which country?

10) The first diet soft drink, called the "No-Cal Beverage" was launched in what decade? a) 1930s b)1940s c)1950s c)1960s


ANSWERS TO QUIZ #2

1) What are the three main ingredients of the Basque speciality, piperade? peppers, onions, olive oil (if you put egg instead of the olive oil, we'll accept it too - definitions vary and you might consider the oil a given) (various)

2) How many teaspoons are there in a tablespoon? 3 (Fannie Farmer Cookbook)

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? Jerk (Epicurious)

4) What is John Kerry's favorite food? Chocolate chip cookies

5) What is G.W. Bush's favorite ice cream flavor? Pralines & Cream (iVillage)

6) At what temperature Fahrenheit does water boil? 212 (Fannie Farmer Cookbook). Ed. Note - We know, of course, that this is at sea level. The temperature decreases as you gain altitude and the pressure drops. That's why you have to boil your raviolis longer in Denver than in Death Valley

7) When were graham crackers invented? a) 1764 b) 1829 c) 1911 d) 1938 Answer: b (See Food Facts & Trivia)

8) What is the Palermo speciality sfinciuni? It is a stuffed pizza - yes, Chicago did not invent it!

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

10) On French wines and cheeses, what does the abbreviation A.O.C. stand for? appelation d'origine controlée

Posted by Meg in Sussex at August 20, 2004 7:12 AM | TrackBack
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