Edible Images (o - p) Trivia Quiz

Answer: Oiseon

This is one of several traditional steamed vegetable dishes, in this case using cucumbers. Other examples use zucchini, eggplant or winter melon as the main vegetable. A stuffing of meat such as beef or chicken is typical. Such seon recipes date back several hundred years although they have changed, sometimes radically. The image shows a bird (oiseau in French) sitting on a cucumber.

Answer: Palmier

Palmier is the abbreviated term for feuille de palmier ('palm tree leaf'). Alternative names include pig's ear, elephant ear and palm heart. In Latin America they are known as orejitas or 'little ears'. It is made from puff pastry rolled in sugar prior to baking. The image shows a palm tree being planted by someone, perhaps a palmier.

Answer: Pavlova

Named after the ballerina Anna Pavlova, it was created in the early 20th century with both Australians and New Zealanders claiming the honour. It is a meringue-based fruit and cream dessert often served at celebratory meals during the antipodean summer. The image shows a dog waiting for a bell to ring before eating, a reference to Ivan Pavlov's dog and his theory of conditioning.

Answer: Pandan cake

Popular in a number of Asian countries as well as the Netherlands, the ingredient giving its name is the juice extracted from the leaves of the pandan (Pandanus amaryllifolius). It is a sterile plant unknown in the wild, having been domesticated in ancient times. The chlorophyll in the juice gives the sponge a green colour. The image shows a panda with a bamboo cake.

Answer: Pinca

A type of Easter bread with alternative names like sirnica, pinza or Osterpinze, pinca is a sweet bread loaf marked with a carved cross prior to baking. It is used to celebrate the end of Lent in Adriatic countries like Croatia and Italy as well as further north into southern Austria. The image shows some bread being pinched.

Answer: Parkin

Traditionally made with oatmeal and treacle, the cake is associated with Guy Fawkes Night on 5th November, which ties in with the oat harvest. Tharf cake is similar, but ginger is a relatively modern ingredient. Honey used to be the sweetener until molasses became available. Lancastrians are perhaps more likely to use golden syrup rather than the black treacle used in Yorkshire. The images show crushed cars being 'parked' in a scrapyard.

Answer: Pionono

Depending on the country, these pastries may be sweet or savory. In Spain, they come from Santa Fe, near Grenada, are made with a rolled cylinder of pastry capped with toasted cream and are sweet. In South America, the rolled pastry may enclose a caramelised milk filling with nuts or fruit. In Puerto Rico, plantains are wrapped around a savory filling. The image includes a piano which is closer to the usual Philippine spelling (pianono) for the pastry.

Answer: Phirni

Made in northern areas of India from ground rice or rice flour, it is cooked in milk, flavoured with spices and perhaps rose water, and garnished with nuts. Produced for festivals and special occasions, it is eaten chilled. An Afghani version is called firnee and made from corn starch. The image shows a fernery in Auckland, New Zealand.

Answer: Pączki

Made with a rich dough, these are deep-fried doughnuts filled with a variety of fruit and cream fillings and may also be glazed or dressed with powdered sugar. A small amount of grain alcohol may be added before cooking in order to reduce the amount of oil absorbed during the frying. Traditionally eaten in Poland on Fat Thursday (i.e. the Thursday before Ash Wednesday), the American community of Poles tend to eat them on Fat Tuesday (i.e. Pancake Tuesday or Mardi Gras) or on both days. The image shows a pack with skis leaning against it to hint at the name.

Answer: Profiterole

The modern profiterole is a choux pastry ball with sweet filling and often topped with chocolate sauce. Known as a cream puff in the US, the term 'profiterole' (meaning 'small profit or gratification') has been used in French cuisine since the 16th century, however they were mostly small hollow pieces of bread with savory fillings such as sweetbreads, truffles or pieces of poultry. The choux pastry version with cream filling first appeared in 19th century recipes. So the image clue is probably closer to the original idea, using bread dough.