Fine, Gourmet Foods Trivia Quiz

Answer: Pigs

Indeed, pigs are used to help unearth these culinary delights which are primarily found in France, Italy and Spain. Beware though, a pig will typically eat the truffles it finds if not carefully controlled! Truffles are wonderful in pâtés, added atop egg and potato dishes and thinly shaved over pasta and risotto. Though they are terribly expensive, I recommend giving truffles a try...one can go a long way!

Answer: Oysters

Wonderful oysters can be eaten raw, smoked or cooked. They can be used to make po' boy sandwiches, creamy oyster stew, and in stuffings. Oysters are a cross-cultural delight, used in cuisines across the world...they are abundant throughout the world's oceans and seas!

Answer: O. Henry

The term 'filet mignon' was mentioned in O'Henry's 1906 book 'The Four Million', and became a part of the vernacular soon after. The term is from the French: filet = boneless slice of meat and mignon = dainty. Filet mignon can be prepared in a multitude of ways...the key is in the sauce, there are literally dozens of popular sauces to top this tender cut of beef!

Answer: Arabic

The name saffron is ultimately derived from the Arabic 'za'farân'. The reddish spice is very expensive due to the extraordinary labor involved in its production, which must be done by hand. Individual pickers must carefully pluck each flower's stigma, and it takes around 80,000-100,000 flowers to produce only one pound of the stuff! The crocus flowers used to produce saffron are grown most extensively in Spain and Persia, where you will find many a red-fingered saffron plucker. Fortunately, saffron is so aromatic that only a few threads are needed to create a good dish, and it's used in a number of great ones, including the Spanish rice dish called 'paella'.

Answer: True

According to researchers, honey is not only a vital source of energy producing carbohydrates, but also contains a number of vitamins and minerals, and even some of the key amino acids needed by the human body. Honey is also a source of several anti-oxidants, now viewed as key components of a healthy lifestyle. Aside from these facts, honey is delicious in tea, on pancakes, in sauces and dips and within virtually any dessert. Aside from this, honey never spoils...though it does crystallize. It can be stored for ages!

Answer: Tobiko

Tobiko is not sturgeon roe, but rather comes from the flying fish. The other three choices: Beluga, Osetra and Sevruga, are all types of caviar popular amongst aficionados. Caviar can be added to numerous dishes, but is most often appreciated on toast. When using caviar, avoid traditional silverware in favor of mother-of-pearl or wood!

Answer: Fattened liver

'Foie' is French for 'liver', while 'gras' is the French word for 'fat'. Taken together, it's a sensible name for this interesting culinary item, which is essentially the enlarged (by various feeding techniques) liver of a duck or goose. The most popular dish created by duck or goose livers is called 'pâté de foie gras', a creamy paste that serves as a wonderful appetizer. Foie gras is frequently pan-seared and served over a bed of polenta among other wonderful dishes.

Answer: Matsutake

Depending on the yearly crop of matsutake mushrooms, they can run upwards of 150 dollars *per mushroom* in Japan! Though the three other mushrooms mentioned are typically quite expensive, they rarely sell for anywhere near the price of a typical matsutake (on average they sell for about half the price.) Sometimes, matsutake mushrooms are even more expensive than truffles, normally the most costly fungi in the world. Please see my quiz 'Romp Through the Mushrooms' for more on this delicious topic!

Answer: Liver

Alongside the delicious lobster meat, many people enjoy the red lobster roe, to be found in a female lobster's egg sac. Aside from this, the tomalley, a green liver paste, is enjoyed as a side dish on toast or crackers!

Answer: Age

'Vecchio' is the Italian term for 'old', and the older the balsamic vinegar is the typically more prized. To be given the label 'vecchio', a balsamic vinegar must be aged at least 12 years in an oaken cask. Aside from balsamic vinegar, other popular varieties include: Champagne, Sherry, Wine, Rice (in Asia, especially) and Malt. Each variety of vinegar lends its own special flavor to whichever meal it is added...the world is a better place thanks to vinegar! Thank you for trying this quiz, if you were pleased with it I highly recommend some of my alternative culinary entries...which you might find, tasty. Thanks!