I want what's left on your plate! Quiz

Answer: Pâté

Pâté is made from minced meat and fat, most often associated with liver. In French cuisine, it is baked in a pie crust, en crôute, or in a mold, en terrine. In Scandinavian, Dutch and German cuisine, it is formed into a sausage. American "liverwurst" comes from the Dutch "leverworst" and German "leberwurst". Vietnamese Gan Xay is served in baguette style sandwiches.

Answer: Capers

Capers are the pickled flower buds of the Capparis plant. Used in Mediterranean cuisine since ancient times, capers are cultivated in warm semiarid climates in Asia, Europe, Africa and North America. They range in size from that of a small olive to that of a small peppercorn. Because all varieties must be harvested by hand, they are expensive.

The smallest and most expensive are the French nonpareils.

Answer: Aspic

Aspic is a savory jelly made from meat or fish stock and gelatin. It can be used as a coating for meats and fish or served cold as a salad. Foods, like hemlines, are subject to fashion. Aspics were considered very stylish up until after the 1950s. Today, to say something or someone is "set in aspic" is to indicate it is hopelessly outmoded.

Answer: Ambrosia

In Greek mythology, ambrosia was food brought by doves to the gods on Olympus. In cuisine, it is a fruit salad usually made with mandarin oranges, pineapple and coconut and sometimes marshmallows. Other recipes call for whipped cream or custard and nuts and resemble a parfait.

Answer: Nuts

In cuisine, unlike the strict botanical definition, nuts include both seeds and fruits. Because nuts are the energy source for a developing plant, they are rich in calories and nutritional value.

Answer: Sausages

Virtually every cuisine in the world has a variety of sausage and the cuisine of Poland is particularly notable for its wide variety. Kielbasa is simply the Polish word for sausage. With Polish immigration to America and Canada, it has come to mean the u-shaped smoked, pork "wedding" sausage.

In Canada, it is called kubasa or in Alberta, kubie. In the New York area it is called kielbasy and in the the American Midwest, it is called kielbasa. Kielbasa are made of ground pork and spices inserted in a casing, traditionally intestine. Sausage making was an effective way to maximize the product of butchered animals.

Answer: Linguine

Pasta comes in an enormous variety of shapes and paired depending on the type of sauce or filling one chooses. Linguine, "little tongues" in Italian, is a narrow ribbon shaped pasta. Campanelle means "bells" and is a good choice for use in cold salads. Manicotti, or "little muffs", is ribbed and tubular usually served with a filling and sauce. Lasagna is wide and flat with crimped edges and get its name from the Latin word for pot, "lasanum"

Answer: Wasabi

Wasabi is a paste made from the rhizomes of the Japanese wasabi plant. While not technically accurate, it is often referred to as Japanese horseradish as it has a hot, spicy flavor. It is used as a complement to sushi, sashimi and noodle dishes. It's "sinus-exploding" property has recently lead researchers to explore its use as a pain reduction agent just like the capsaicin found in hot peppers.

Answer: Hominy Grits

Hominy grits, or grits, is a hot cereal made from finely ground corn. One can do as one wishes, however, traditionally, it is a savory dish. It can be served simply with a pat of butter or with cheese, spicy gravy or in a casserole. The most excellent side dish with fried seafood. Yummy!

Answer: BLT. Bacon lettuce and tomato sandwich

While the others might be good, the BLT is the apotheosis of sandwich artistry. Polls have indicated that it is the most popular sandwich in the US and UK. Juicy summer tomatoes are best but a hot house one will do. Iceberg lettuce adds crunchy goodness without interfering with taste. And though one can use whole wheat bread, I don't think you can beat toasted white!