Dip It, Dip It Good Trivia Quiz

Answer: Caquelon

A caquelon is a shallow, wide, heavy pot with a thick bottom that has good heat retention, and it usually has a handle on one side. For oil or broth fondues, the pots need to be deeper and be able to withstand high temperatures, so cast iron or steel pots are preferred.

The caquelon pot is used pretty much exclusively for fondues, so if you see a restaurant name that includes the word "caquelon", there is a good chance that they serve fondue.

Answer: Kirsch

Although some sources mention fondue-like dishes as far back as 800 B.C.E., modern cheese fondue recipes emerged in the 18th century in Switzerland. Traditional Swiss fondue uses a combination of cheeses, mainly Gruyere and Emmentaler. They are melted in a dry white wine with a touch of garlic and flour or cornstarch.

The cherry brandy called Kirsch was originally added if the cheese wasn't considered to be tart enough, but it now often added regardless of the age of the cheese.

Answer: Crusty bread

Fondue started out as a peasants' dish as a way to use cheese and leftover bread in winter when fresh food was limited, and the tradition has stuck. Although there are a lot of trendy items to dip in a cheese fondue, bread remains popular. A crusty, rustic bread is best, and a baguette is perfect because each piece can be cut to include a bit of crust.

Answer: Apple

While pretty much any fruit would work with a chocolate fondue, vegetables are a logical choice for a cheese fondue, with potatoes, carrots, broccoli, and cauliflower being good selections. The fruits most often mentioned in recipes for cheese fondue are apples and pears. Tart Granny Smith apples go particularly well with cheese fondue.

Answer: Bagna Cauda

Created in Northern Italy, Bagna Cauda is cooked on a stove and then served fondue-style in a pot over a burner. The dish is prepared by sautéing the anchovies in olive oil until they dissolve and then adding garlic and butter. Traditional items for dipping in a Bagna Cauda include bread and raw vegetables such as fennel, broccoli and zucchini. Although less traditional, cubes of beef can also be used, and sauces based on Bagna Cauda have been developed for steak. The dish is also popular in Argentina.

The Italian cheese fondue, fonduta, is prepared using fontina cheese and adding eggs, butter and milk. Fonduta does not include wine or thickeners so it has a different taste and texture than Swiss fondue.

Answer: Bourguignonne

I say "allegedly" because there is some variance of opinion on the origins of Fondue Bourguignonne. Some sources state that the dish was developed in the vineyards of Burgundy, where a large pot of hot oil would be left out for the workers who would cook meat while taking breaks during the grape harvest.

Other sources claim that the recipe was created in the United States by Swiss chef Konrad Egli at his restaurant, the Chalet Suisse in the 1950s. Fondue Bourguignonne consists of a pot of hot oil or a mixture of oil and butter in which cubes or slices of meat are cooked, and the meat is then dipped in a sauce before eating.

A variety of sauces are usually served with a Fondue Bourguignonne - curry, garlic, mustard, and horseradish are all possibilities.

Answer: Thinly sliced meat

The name "Fondue chinoise" means Chinese fondue, and it is also known as Chinese Hot Pot. Although vegetables can also be added, Fondue chinoise usually consists of carpaccio-style beef cooked in a seasoned beef broth. The dish is popular enough in Europe that rolled versions of the meat can be purchased at the grocery store.

It is served with a variety of dipping sauces - horseradish, mustard and curry sauces are common.

Answer: Toblerone

As often is the case, various sources take credit for creating chocolate fondue, but although others may have developed their own versions, the official credit goes to Konrad Egli of the Chalet Suisse restaurant in New York City. Born in Switzerland, Egli kept in contact with the Swiss community, and when he heard that a Swiss chocolate company wanted to publicize their mountain-shaped candy bar in the U.S., Egli decided to use the chocolate in a sweet fondue.

The official recipe he created consisted of Toblerone melted with heavy cream and Kirsch. Toblerone was first manufactured in 1908 in Switzerland and was made of a mixture of chocolate, nougat, almonds and honey.

Although it works well in chocolate fondue, it isn't recommended for chocolate fountains as the ingredients can clog up the fountain.

Answer: Mandarin

Maybe it was a thing with their generation, but my parents were fond of canned fruits and vegetables. I never was a fan of mandarins because I'd only had canned mandarins, and I thought they tasted a bit rubbery (of course, they were fine covered in chocolate). I was an adult before I had my first fresh mandarin.

The fruits have become popular because they are easy to peel and not as messy to eat as oranges. Mandarin slices are bite-size with a firm texture, and they are a good choice for dipping in a chocolate fondue.

Other popular fruits for chocolate fondues include bananas, strawberries, pineapple and apples.

Answer: Marshmallows

Marshmallows were originally made from the roots of the marshmallow plant, but these days, gelatin or eggs are used to make the confections. Mini marshmallows work best for chocolate fondues since they are easier to eat. Another possibility is using marshmallow treats (known in the U.S. as "Rice Krispies" treats). Bite-size chunks of the treats go well with chocolate fondue.