A Little of This, a Little of That Quiz

Answer: Egg yolk

Hollandaise sauce is an emulsion of egg yolk and butter, seasoned with lemon juice and other optional ingredients. It is often used over asparagus or broccoli. Hollandaise sauce is known to curdle sometimes, but there are various remedies to fix it if the problem occurs, so don't panic and throw it away if it happens to you.

A good strategy is to have the ingredients handy that can repair the curdled sauce (white wine is one of them).

Answer: Horseradish

Horseradish is a root vegetable with a very pungent flavor. It is commonly mixed with vinegar or mayonnaise to form a sauce or a garnish. Interestingly, horseradish as an ingredient in wasabi came about because there is a scarcity of the actual wasabi plant, and horseradish was introduced as a substitute.

Answer: Eggplant

Eggplant is actually a fruit. It is bitter when tasted raw, but loses that quality when cooked. It is related biologically to both the potato and the tomato, and was first cultivated in southern and eastern Asia, although today we associate it with Middle Eastern cuisine.

Answer: Mulligatawny

British citizens who worked in India in the 1700s brought the seminal recipe for the dish now known as Mulligatawny soup to the "civilized" world. There are many variations of the recipe, but its basic components are chicken, cream and curry.

Answer: Egg whites

When you beat egg whites, the protein chains within them unfold and bond with each other to create a network of bubbles. The science is a little more complex than this, but that's the gist of why angel food cake is so light and airy.

Answer: Cassava

The cassava root is one of the most widely-consumed sources of carbohydrate in the world. The tiny "pearls" of cassava in tapioca are created by passing the dried root through a sieve.

Answer: Cabbage

Shredded, marinated cabbage in the form of sauerkraut, that is. Although not documented for certain, the sandwich is supposed to have been invented by a Nebraskan grocer named Reuben Kulakofsky, to be served to his friends at their weekly poker game.

Answer: A mild form of sour cream

Crème fraîche translates literally to "fresh cream". It is cream that has been soured by bacteria, but it has a higher butter fat content than regular sour cream, and is less sour. It has a myriad of uses in sauces, soups, salad dressings, or, as shown here, as a topping for fruit. It has even been used as an addition to coffee or some alcoholic beverages.

Answer: Okra

Okra is a vegetable that grows profusely in warm climates. It can be boiled or fried, and is an ingredient in a number of dishes from the southern US, Central and South America, Africa and Asia. Although some people don't like its mucilaginous qualities, okra is high in antioxidants like vitamin C.

Answer: Sour cream

Sour cream gives stroganoff its distinctive taste. The name is derived from the Russian family Stroganov, who were greatly influential in Russia from the 1600s through the 1800s.