Fruits and Vegetables Quiz

24 Questions

What is Crayfish similar to in appearance?

Small lobsters

What is the main characteristic of Creole cooking?

Dominant use of tomatoes and peppers

What is Cumberland sauce typically served with?

Game terrines, pâtés or poultry galantines

What is the purpose of curing in food preparation?

To preserve through salting before smoking, air or sun-drying

What is a Croquette?

A small cylinder of minced meat or vegetables with starch bindings

What is Crème Brûlée?

Custard browned on top by sprinkling sugar and heated to form a caramelized crust

What is Crépinette?

Minced meat wrapped in the fatty lining of a pig's stomach, breaded and fried

What is Dakjjim?

Korean braised chicken with vegetables, mushrooms and chestnuts

What is the origin of the fish known as Sweetfish?

East Asia

Which of the following is NOT a typical garnish for Syrniki?

Chopped parsley

What is the primary ingredient in Tapenade?

Olives

Which international cuisine is Tabbouleh traditionally associated with?

Arab

What is the flavor profile of Tamarillo?

Tart and sour

What is the name of the Moroccan stew made with meat and vegetables?

Tagine

Which part of the sweet basil plant is often used in cooking?

Leaves

What is the definition of Tartare?

Minced meat or fish mixed with seasonings

What is the primary ingredient in Chu Hou Sauce?

Soybeans

Which type of sausage is derived from the Italian word 'cipollata' which means made with onions?

Chipolata

What is the name of the pastry dough made from water or milk cooked together with butter, flour, and eggs?

Choux Pastry

Which type of mushroom is slightly crunchy and also known as Wood Fungus or Wood Ear?

Cloud Ear

What is the name of the sweet-sour Indian condiment usually made from fruits?

Chutney

Which type of sauce is made pink with tomato puree?

Choron Sauce

What is the name of the Italian bread with a thin crust?

Ciabatta

What is the name of the warm dessert from the Limousin region, made with black cherries and a thick pancake batter?

Clafoutis

Study Notes

Vegetables and Fruits

Sunchokes: a species of sunflower native to eastern North America, also called Jerusalem Artichokes or sun root, tastes similar to artichokes
Swiss Chard: a type of beet, only the stalks and leaves are used
Tamarillo: an egg-shaped fruit with a tart taste, colors can be red, purple, amber, or yellow
Taro: a light purple root vegetable with a sweet nutty flavor

Herbs and Spices

Sweet Basil: often used in Mediterranean and Thai cooking, or as a garnish
Tarragon: a herb with a mild pleasant flavor
Chive: a herb belonging to the onion leek family, usually smaller and finer than spring onion
Cilantro: a herb, also known as Chinese parsley and coriander

Meat and Seafood

Crayfish: crustaceans that look like small lobsters
Crepini [kray-pih-NEHT]: minced meat wrapped in the fatty lining of a pig's stomach, breaded and fried
Croquette [kroh-KEHT]: small cylinders, ovals or rounds of minced meat or vegetables with starch bindings, breadcrumbed and deep-fried
Chipolata [chee-poh-LAH-tah]: a type of small sausage, derived from the Italian word 'cipollata' which means made with onions
Chorizo [chor-EE-zoh]: a spicy pork sausage of Mexican-Spanish origin

Sauces and Condiments

Tapenade: olive paste made from olives, capers, anchovies, olive oil, and lemon juice
Choron Sauce [show-RAWHN]: a Hollandaise sauce made pink with tomato puree
Chimichurri: a Latin-inspired sauce of finely chopped parsley, minced garlic, olive oil, white or red vinegar, and red pepper flakes
Chu Hou Sauce: a type of Chinese braising sauce of soybeans, garlic, and ginger
Chutney [CHUHT-nee]: a sweet-sour Indian condiment usually made from fruits

Cooking Techniques and Dishes

Crème Brûlée [krehm broo-LAY]: custard browned on top by sprinkling sugar and heated to form a caramelized crust
Crème Fraîche [krehm freh-SH]: a heavy cream soured with bacterial culture
Cremeux: meaning 'creamy', containing cream, or having the taste or texture of cream
Croque Monsieur [KROHK muhs-YOOR]: a grilled ham and cheese sandwich
Creole [kr-EE-oh]: a cooking style from Louisiana, USA, characterized by dominant use of tomatoes and peppers
Tabbouleh [tuh-BOO-luh]: an Arab salad traditionally made of bulghur, tomato, finely chopped parsley, mint, onion, and garlic, seasoned with olive oil, lemon juice, and salt
Tagine: a Moroccan stew of meat gently simmered with vegetables, olives, preserved lemons, garlic, and spices

Test your knowledge of various fruits and vegetables, including their characteristics, flavors, and uses. Identify herbs and spices commonly used in different cuisines.

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