Quiz about Foods Beginning with A
Quiz about Foods Beginning with A

Foods Beginning with A Trivia Quiz


Everybody eats so everyone knows something about food. How many of these comestibles, which may be foreign or domestic to you, can you sort?

A matching quiz by FatherSteve. Estimated time: 3 mins.
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Author
FatherSteve
Time
3 mins
Type
Match Quiz
Quiz #
405,104
Updated
Dec 03 21
# Qns
10
Difficulty
Very Easy
Avg Score
9 / 10
Plays
724
Awards
Top 20% Quiz
Last 3 plays: Guest 174 (10/10), Guest 208 (10/10), Guest 34 (8/10).
Mobile instructions: Press on an answer on the right. Then, press on the gray box it matches on the left.
(a) Drag-and-drop from the right to the left, or (b) click on a right side answer box and then on a left side box to move it.
QuestionsChoices
1. a strong green liquor  
aioli
2. a berry from a palm tree  
açaí
3. garlicky mayonnaise  
absinthe
4. a species of tuna  
arugula
5. a dried-berry seasoning  
arrack
6. small salt-water fish  
arborio
7. distilled Indo-Asian beverage  
allspice
8. short-grain Italian rice  
anchovies
9. a cruciferous leafy vegetable  
asiago
10. Italian cow's milk cheese  
albacore






Quiz Answer Key and Fun Facts
1. a strong green liquor

Answer: absinthe

Absinthe is a late 18th century Swiss-French high-proof liquor made with grand wormwood (Artemisia absinthium), green anise, sweet fennel and other aromatics. It was banned in many places because it was thought to cause derangement of the mind (beyond alcohol intoxication) but these prohibitions have mostly been repealed; it became legal again in the United States in 2007.

Its nickname is "la fée verte" (the green fairy). A typical way to serve this drink is to place some sugar cubes in a glass with straight absinthe and then to slowly drop cold water into it and watch it "louche" (turn white and opaque).
2. a berry from a palm tree

Answer: açaí

The açaí palm has nourished primitive peoples in Latin America for centuries. Its fruit and hearts of palm are eaten. In the late 20th century, aggressive marketing suggesting it is an important source of antioxidants, resulted in great demand. The fruit is a drupe which is normally sold as juice or pulp. There are also powdered preparations available.
3. garlicky mayonnaise

Answer: aioli

Aioli and mayonnaise are both emulsions: oil made to cohabit persistently with a liquid in a mixture. While some culinary purists may argue the point, aioli is just mayonnaise flavoured with crushed fresh garlic. This not only tastes good but is highly effective in repelling vampires, as well. Variations of aioli are numerous, made by adding paprika, sambal, grated fresh ginger, gochujang, citrus zest, chiles, fish sauce, harissa, cilantro, chipotle, truffles, or whatever else sounds good.
4. a species of tuna

Answer: albacore

Albacore (Thunnus alalunga) is a species of tuna similar to the skipjack tuna, yellowfin tuna, and bluefin tuna. They are found around the world and highly valued both as a commercial and a sport fish. Its populations are "near threatened". Albacore is good raw, seared as a steak, served in "salade niçoise", or canned for sandwiches.
5. a dried-berry seasoning

Answer: allspice

Allspice (Pimenta dioica) is often mistakenly thought to be a blend of warm spices such as cinnamon, nutmeg, clove and juniper. The single berry grows in Jamaica, Mexico, and the rest of the Caribbean and Central America. It is used in sweet baked goods, in Jamaican jerk and in Mexican mole sauce.

A surprising twist on a Christmastide favourite is to dust a cup of eggnog with finely ground allspice rather than nutmeg. Spanish explorers called it a pepper; English explorers said it tasted to them like "all the spices".
6. small salt-water fish

Answer: anchovies

There are nearly 150 species of anchovies in the oceans of the world. They are food for lots of other fish as well as for humans. There are three principal ways to preserve anchovies: in salty brine, in oil and in vinegar. The first two methods discolour the fish; the latter keeps it white. Mashed anchovy paste is sold in the UK as "Gentleman's Relish".

There are anchovies in Worcestershire sauce and in most recipes for "Beurre Café de Paris". Some people put them on pizza; others don't.
7. distilled Indo-Asian beverage

Answer: arrack

Arrack is an alcoholic beverage variously distilled from coconut flower sap, sugar cane, palm sugar, red rice and other botanicals. It is not to be confused with "arak" which is an anise-flavoured beverage made in the Middle East. Although there are two sorts of arrack widely available commercially -- the Batavia Arrack and the Ceylon Arrack -- there is a remarkable amount of it made much like moonshine is made in the US: by individuals at home.

A mixed punch is popular in Sweden and Finland made with arrack, water, sugar, lemon, spices and tea.

It is also used as a flavouring in Finnish pastries.
8. short-grain Italian rice

Answer: arborio

Arborio rice is a kind of "superfino" short-grain rice named for the Italian commune of Arborio. This popular rice is grown in California and Texas, as well. It is high in amylopectin and produces copious amounts of starch necessary to make risotto. In addition to risotto, this rice is useful in making dishes such as arancini and "budino di riso" (rice pudding) where creamy rice is desired.
9. a cruciferous leafy vegetable

Answer: arugula

Arugula was used as food and medicine by the ancient Romans. It is a leafy member of the cruciferous vegetable family, which includes cabbage, broccoli and Brussels sprouts. Arugula is variously known as rocket, roquette, and rucola. The leaves have a tangy peppery flavour which reflects their relationship to mustard greens. Eaten raw in a mixed green salad, arugula livens less-flavourful greens; eaten cooked, it can take the place of spinach or escarole. Chef's secret: replace half the fresh basil leaves in a pesto recipe with arugula to create a zippier pesto sauce.
10. Italian cow's milk cheese

Answer: asiago

Asiago cheese was first produced in the town of Asiago in the Veneto of Italy. It is sold both fresh and aged; the fresh is sliced while the older is crumbled. In Italy, asiago is protected by its designation of origin ("Denominazione di Origine Protetta").

It is now widely produced (as a "style") of cheese in other countries such as the United States and Australia. Aged asiago is especially welcome crumbled into salads, soups and pastas.
Source: Author FatherSteve

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