International Cuisine Trivia

61. Back on the plane and with a stopover we land in Ecuador (named after the equator). In a Quito restaurant we order the national dish Ceviche, and are pleased the dish comes with a side dish of chifles. What are chifles?

From Quiz Round the World the Long Way, One Meal at a Time

Answer: Thin strips of fried green plantains

Cerviche is a traditional dish of Ecuador (and neighbouring Peru). The dish is not cooked by heat but the acidic nature of the soak in lime or lemon juice 'cooks' the fish as if heat were applied. Ceviche de camarón (prawn or shrimp) is delicious. The waiter explained that the chifles are usually served on the side if a customer is not deemed to be a native, as the taste of them are somewhat acquired (They are normally served to locals as a garnish). The plantain is closely related to the banana but more savoury in taste. The waiter brings us a small plate of patacones. These too are a fried plantain dish but of slices and are plainer in taste.

From Quiz Sending Their Best

Answer: The American hamburger was between two slices of bread.

The original hamburger was called a Hamburg steak and was a roasted steak of ground beef served over bread. The traditional American hamburger is believed to have originated in Connecticut by Dutch immigrants. They served it as a sandwich with the meat patty between two slices of bread. Today, the bread slices have evolved into buns. They called it a steak sandwich and it was often served with different toppings, most popularly cheese.

From Quiz Best Served Cold

Answer: Russian cuisine

The caviar should have pointed you to the correct answer. This Russian salad was invented by a Belgian chef (Lucien Olivier) working in the Hermitage restaurant in St-Petersburg in 1890. The original recipe was kept a secret and may have varied according to the seasons, but some of the original ingredients were grouse, caviar and crayfish, lettuce, capers, all mixed into a dressing similar to mayonnaise. The modern recipe is less expensive: diced potatoes, diced carrots, dill pickles, peas, diced hard-boiled eggs and cubes of meat (sausage, chicken or beef), all served with mayonnaise. Similar dishes are also served in other countries, and outside of Russia most people call this dish "Russian salad". (In Croatia this dish can also be ordered as "French salad", while in Turkey it is sometimes called "American salad".) The best known Norwegian, Japanese or Peruvian dishes served cold don't contain any caviar. In Norway the gravlax is raw salmon marinated in a dressing seasoned with salt, sugar and dill. Japanese sushi is a dish with rice seasoned with vinegar, commonly accompanied by raw fish (salmon, tuna and eel are very popular) and wrapped in seaweed. Dressings for the sushi (for instance soy sauce, wasabi, pickled ginger) are served separately. In Peru white fish is marinated in lemon and lime juice, with chili peppers, onion and coriander to obtain ceviche.

From Quiz New Menu: Dinner is Serval

Answer: Beef

This one is a weird one. One would have to assume that when you eat literal tiger meat (likely something that would only typically happen in Asia if at all, which is doubtful considering the illegality), it gets cooked. The American 'tiger meat' is a recipe that involves the preparation of raw beef, usually as a snack served on crackers (treated like a spread). The history of this dish becomes more apparent when you regard it by its other name: South Dakota Steak Tartare.

From Quiz A 'Chalet School' Fan's Guide to Swiss Cuisine

Answer: Raclette

Raclette is a semi-hard cheese from the Valais region. It comes in large wheels and is traditionally heated before a fire, before either a server or the guests themselves scrape pieces of the cheese off onto their plates. As is the custom, the girls eat their raclette with potatoes and gherkins, though other typical raclette accompaniments are pickled onions and cold cuts of meat. The meal is traditionally accompanied by white wine or tea. A more modern way of serving raclette involves heating it on a raclonette, a type of grill, with the cheese already sliced and placed in small pans called coupelles.

From Quiz Mashed

Answer: Ireland

A typical colcannon recipe in Ireland includes onion, sour cream, salt and butter and milk along with the chipped Kale. Kale is an excellent source of vitamins A, C and K as well as a host of B vitamins.

From Quiz National Dishes of the World

Answer: Poutine

The poutine is a dish that originated in the province of Quebec during the 1950s by Fernand LaChance. The basic poutine consists of french fries, gravy, and cheese curds but many other varieties exists including steak, peas, or pulled pork. During an episode of Iron Chef America, Canadian chef Chuck Hughes beat popular Iron Chef Bobby Flay when he made a lobster poutine.

From Quiz This is the Life

Answer: Falafel

FDR's dog was called Fala and a fell is a hill. Put them together and you have what sounds like falafel. The falafel is typically formed into balls, deep fried and served in a pita bread pocket with salad, pickled vegetables and sauces. It is usually served hot. The other dishes area also Middle Eastern dishes.

From Quiz It's Beginning to Taste a Lot Like Christmas

Answer: Provence

The thirteen desserts, set out at the end of the traditional big feast on Christmas Eve, are said to represent Christ and the twelve apostles. There is no fixed list of dishes, although some are more commonly included than others, but the total of thirteen is a must. The 'four beggars' - raisins to represent the Dominican monks, walnuts or hazelnuts for the Augustinians, dried figs for the Franciscans, almonds for the Carmelites - represent the four mendicant orders of monks and nuns. They are usually served on a single plate, sometimes joined by dates, symbolic of the Middle East where Jesus lived. For those with a sweet tooth, there is often a Yule log, and two kinds of nougat - 'nougat noir au miel' is a hard confection while 'nougat blanc' is soft and chewy, being made with egg whites. Both contain honey and almonds, and 'nougat blanc' also usually includes pistachios. Aside from these usual desserts, the balance of the thirteen can be made up in any number of ways - fresh fruits, sweet biscuits, cakes, whatever suits the individual family's preference.

From Quiz A Cooking Book for Mapmakers

Answer: Macedonia

The macedonia (macédoine de légumes) is what we're looking for. The word has taken the meaning of a motley assortment of some kind (and is not restricted to gastronomy, either). Fruit Macedonia is another popular dish, but it won't be served with hard boiled eggs in traditional cuisine. (If you're adventurous, you may try it out sometime - I don't guarantee any success). A Mexican mix contains typically corn, paprika and peas. Salade Niçoise is a salad with tuna, tomatoes, olives, hard-boiled eggs and anchovies, to which some add boiled potatoes or princess beans. The Michigan salad is a bed of lettuce with dried fruits (cherries, cranberries ...), blue cheese and a dressing (vinaigrette or mayonnaise).

From Quiz Kilted Kangas Country Food Tour

Answer: Cranachan

Cranachan is a gorgeous dessert very easy to make. Dundee cake is fruit cake. Clootie dumpling is a steamed pudding and Killie pie is a meat pie made in my home town of Kilmarnock. (Submitted by scotsbluebell)

From Quiz Fire in My Belly

Answer: United Kingdom

Phall is a generic name for a type of curry dish, first served in England's ubiquitous curry houses. The name is a play on the word phallus since the heat of the dish requires a person to "man up" so to speak. Restaurants in Birmingham UK claim to be the first to serve the dish. On most menus, phall's intense spice make the dish the hottest type of curry that can be ordered in a restaurant. Most phall is served in a tomato based sauce with meats such as chicken, lamb or beef. Some places will also make a phall paste as a separate condiment to be added at the risk of the diner. If you are in New York and searching for a fiery meal, try the Phall Challenge at the Brick Lane Curry House. Here, diners must sign a liability waiver before being served a dish of curry that the Brick House calls "an excruciatingly hot curry, more pain and sweat than flavor". For the diner who manages to eat a serving of the phall, the Brick House gives them a commemorative certificate, their picture on the P'Hall of Fame and a free beer.

From Quiz "Speak Up Mr. Brown...You're Through" - Curry!

Answer: Okra

Okra, otherwise known as lady's fingers, is the seed pod of a plant of the mallow family. They are widely used in many styles of Asian cooking and are indispensible as an ingredient in many curries. Okra is also served as a side dish with curry being known typically as 'bindi bhajee'. Some find the preparation of okra to be an unpleasant task as the pods secrete a slightly sticky mucus when cut into slices. The production of this mucus can be reduced during cooking through the addition of lemon juice or vinegar. Okra, also known as gumbo, is an important ingredient in many southern US soups and stews.

From Quiz Go Ahead....Make My Lunch

Answer: catsup & ketchup

Decades after the issue was raised the fact that the US Department of Agriculture proposed guidelines that would have classified ketchup as a vegetable seems like an urban myth. Nonetheless, the controversial and wholly inaccurate attempt to consider the condiment as a vegetable was real. The issue however has more to do with the politics and cost of school lunches than in flawed horticulture. When Ronald Reagan was elected President of the US in 1980 one of his campaign agendas was to reduce the US federal budget. Since 1946 the US federal government had given money to public schools who provided school lunches that met federal guidelines on health and quality. In 1981 these federal subsidies were reduced by over one billion dollars. The USDA was tasked to come up with rules to permit the local school districts to lower these costs. One series of proposed directives defined what was a fruit or vegetable under the guidelines. In this plan ketchup and pickle relish were reclassified from condiments to vegetables so that schools could essentially cut out a serving of cooked or fresh vegetable from their lunch program. The plan died a very public death and was an embarrassment to the Reagan Administration and the USDA for many years.

From Quiz Food to Set Your Tastebuds on Fire

Answer: Scotch bonnet peppers and allspice

Jerk spice is composed of Scotch bonnet peppers and allspice as well as thyme, garlic, cloves, cinnamon, scallions, nutmeg and salt. It can be used as a dry rub or made into a sauce for a wet marinade. The term 'jerk' refers not only to the spice but to the method of cooking as well. The process of jerk cooking has evolved from open pit cooking to the use of oil barrels filled with charcoal and ventilated with holes. This traditional method is not used much anymore, instead steel drum jerk pans are utilized with hardwood charcoal. Jerk is believed to be derived from the Spanish word, 'charqui' which means 'jerked' or 'dried meat' and from which the English word 'jerky' comes about. Scotch bonnet peppers are one of the hottest peppers, similar in heat to the Habanero. Cayenne is milder than these two and Red Savina is a cultivated pepper whose developer was seeking to make an even hotter pepper. It is derived from the habanero chilli. This question was crafted by Phoenix Rising member TAKROM.

From Quiz Are You Going to Eat THAT?

Answer: Lefse, lutefisk, tater tot casserole, gelled carrot salad

A traditional dish loved by many Minnesotans of Scandinavian descent, lutefisk is white fish that has been aged and preserved with lye (lut) until the texture becomes like gelatin and the odor very strong. Lefse is a Norwegian flatbread, cooked on a griddle. Tater tot casserole and carrot gelatin salad are 20th century American traditions that live on in church basements.

From Quiz Here You Are Being Served

Answer: Main course

Chicken Kiev is a main course consisting of a chicken breast fillet, rolled up around some garlic butter. The chicken roll is then surrounded with bread crumb and fried in a pan. The origin of the recipe is not ascertained. The name refers to the Ukrainian capital city, but some historians claim it was invented in Moscow.

From Quiz Source of the Sauce

Answer: Harissa

Harissa is an Arabic word which means to break into small pieces or pound to a pulp. Traditionally it was always made by hand in a stone mortar known as a soudi. Recipes for harissa vary from region to region; in most cases different spices are added to give it a more specific flavour in accordance to their palates. It is mainly used for lamb or beef and in soups, giving them a spicy hot touch.

From Quiz How About Some Momos?

Answer: Red rice

Bhutanese red rice is cultivated solely in Bhutan and is not to be confused with other forms of red rice. This medium grain rice is cooked with part of the husk left on it and hence cooks faster. Cooked rice is pale pink in colour and sticky to touch.

From Quiz Cooking with Chilis is Always Caliente

Answer: Peru

Typing 'cau-cau' into Google can be a little dangerous if searching for this spicy Peruvian dish. My search came up with both the beautiful, fluffy dog more commonly known as a chow chow, and information on the Cau-Cau River in southern Chile. Hmmm, not quite what I was looking for! Traditional Creole cau-cau is a tripe and potato stew, served with rice. Other variations are made with either different types of seafood, or chicken.

From Quiz Baked, Broiled or Fried?

Answer: Bryndzove halusky

Bryndzove halusky is a dish containing potato dumplings with sheep cheese and bacon. Halusky refers to the potato dumplings. The recipe for making halusky usually involves mixing flour, water and egg to make a batter, then grating potatoes and adding it to the batter. Dumplings are formed from the batter. There are several variations of this recipe, in Central and Eastern Europe. For the dish of Bryndzove halusky the sheep cheese of Bryndza is used. Usually the dish is accompanied with zincica, a drink made of sheep milk whey.

From Quiz You are what you eat....

Answer: South African

"Bobotie" (Say 'boor'. Now leave off the 'r' and repeat: "Boo'-boo'-tea") has Indonesian roots, but, in its present form, is unique to South Africa. It is especially popular among Afrikaners, whose Cape Dutch heritage has strong links back to the original Cape Malay recipes. We love to garnish it with a fruit chutney.

From Quiz A Menu of International Dishes!

Answer: Warsaw, Poland

Poland can lay claim to savory dishes like barszcz and pierogis but "bigos" is heralded as the national chow. With roots in the Polish aristocracy it was originally made with boar, pheasant or venison (deer) but in modern times pork, poultry or beef are the primary meats in the stew.

From Quiz The Bus Stops Here - World Food [6]

Answer: Germany

German colonists in the 19th century brought many of their customs with them, and the food is just one of them. Wiener schnitzel and German lagers are still very dominant in Namibia.

From Quiz The Wurst of Thymes

Answer: Fennel

Many Italian sausages are pure pork, although beef is sometimes also included. In the southern parts of the country, chili and fennel seeds are the primary spices used; in the north, black pepper and parsley are more commonly added.

From Quiz Man Cannot Live By Bread Alone

Answer: Corned beef

Sliced corned beef, sauerkraut, Swiss cheese and dressing is the filling for a classic Reuben sandwich. If the corned beef is replaced with turkey or other meat it can be called a Rachel sandwich.

From Quiz Food Capitals of the World

Answer: Avocado

Fallbrook is in northern San Diego County. There has been an annual avocado festival in spring since 1962. More avocadoes are grown in this region than any other in The United States.

From Quiz Geography of Food

Answer: Brussels

You either love them or hate them, but the Brussels sprouts live on.

From Quiz The Home of Food

Answer: Gorgonzola

This cheese takes its name from the village of Gorgonzola, which lies north of Milan, part of the Lombardy region in Northern Italy. It is distinctively marbled with blue/green mould.

From Quiz Kiwi Kai

Answer: Seafood

"Kai" means "food" and "moana" is the sea. Seafood has always been a big part of the Maori diet.

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Last Updated May 04 2024 5:44 AM

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