Quiz about Foods Beginning with C
Quiz about Foods Beginning with C

Foods Beginning with C 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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3 mins
Match Quiz
Quiz #
Dec 03 21
# Qns
Very Easy
Avg Score
10 / 10
Top 10% Quiz
Last 3 plays: Guest 75 (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.
1. cole crop, cruciferous, Brassica  
cold cuts
2. apple (or pear) brandy from France  
3. edible flower bud, often pickled  
4. a tree seed, commonly called a nut  
5. preserved Sturgeon eggs  
6. a fresh green herb  
chili powder
7. a mixture of ground pepper and spices  
8. a small orange hybrid fruit  
crown roast
9. sliced deli-style meats  
10. meat ring cooked with ribs showing  

Quiz Answer Key and Fun Facts
1. cole crop, cruciferous, Brassica

Answer: cabbage

Cabbage is a vegetable in the family Brassicaceae (the mustard family) which is one of the cruciferous vegetables (leaves arranged in the shape of a cross) also known as cole crops. "Cole" comes from the Latin "caulis" which refers to the stem of a plant.

These include bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, garden cress, kale, and kohlrabi. Cabbage occurred in the wild and has been cultivated for over 1,000 years. Cabbage tastes good but often smells bad while cooking due to the pungent hydrogen sulfide gas liberated thereby.
2. apple (or pear) brandy from France

Answer: Calvados

Alcoholic beverages have been made from apple (and pear) juice since at least the 8th century and in Normandy, France, since at least the 16th century. Blended apple cider is fermented to become hard cider, then distilled to become "eau de vie de cidre".

After two years in a barrel, if it was grown in the right part of France, under the appellation contrôlée laws, it becomes Calvados. It is served as an apéritif, a digestif, in mixed drinks and as an ingredient in other dishes. A similar beverage is made and marketed in the US under the name Applejack. First Lady Melania Trump served Calvados ice cream (alongside a Lady Apple tart) at a state dinner for the Prime Minister of Australia.
3. edible flower bud, often pickled

Answer: caper

Capers appear in martinis, alongside lox, bagels and cream cheese, in tartar sauce, in Italian salads, chicken piccata and spaghetti alla puttanesca. Capers are small edible flower buds of the shrub Capparis spinosa. The buds are picked while immature, salted, pickled and used in many culinary applications.

They grow all around the Mediterranean Sea which is why they appear in so many Mediterranean cuisines. The English word "caper" derived from the Latin "capparis" which transliterated the Greek "kápparis", all of which described this plant and its nummy buds.
4. a tree seed, commonly called a nut

Answer: cashews

The cashew tree (Anacardium occidentale) bears heart-shaped fruit called an apple. The tree also bears a nut but the part which most people know as "cashews" is the seed. The tree is grown extensively in Latin America, Vietnam and Africa for a lot more than just the "nuts". The other parts of the tree can be processed into paints and lubricants. The pulp of the apple is fermented and distilled into an alcoholic beverage called "fenny" in Goa, "muchekele" in Mozambique, and "cachaça" in Brazil.
5. preserved Sturgeon eggs

Answer: caviar

Caviar is, strictly speaking, the roe or eggs of wild sturgeon from the Black Sea and Caspian Sea. The eggs are harvested, preserved with salt and sold for extravagant prices. The best are from Beluga, Ossetra and Sevruga sturgeon. The word "caviar" pay also be used to describe the roe of other fish, e.g. Fraser River white sturgeon, lumpfish, Atlantic salmon, steelhead, whitefish, carp, and cod.

The United Nations deems these "substitutes for caviar". The term is sometimes over-extended to include dishes with no fish roe in them, e.g. Texas caviar, which is a relish made of black-eyed peas, black beans, corn, red onion, bell pepper, and jalapeno).
6. a fresh green herb

Answer: chervil

Chervil (Anthriscus cerefolium) is a spring and early summer herb which looks like flat-leaf parsley and tastes like a cross between tarragon and parsley. Its flavour is delicate and is used in omelets and salads. (Chef's tip: I also use it successfully in cream soups.) It is rarely available fresh year-round. Home-dried chervil loses a lot of flavour; freeze-dried chervil is a reasonable substitute.

It is often used as one of the constituents of "fines herbes" along with tarragon, chives and parsley.
7. a mixture of ground pepper and spices

Answer: chili powder

Chili powder (sometimes also spelt chilli powder) is a mixture of dried ground chili peppers and other spices. The most common peppers include aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri. Cayenne pepper is sometimes added for heat.

The most common spices added include Mexican oregano, ground cumin (comino), garlic powder, and onion powder. The first chili powder marketed in the United States was compounded in 1894 by William Gebhardt to allow customers to make the chili con carne served in his saloon in New Braunfels, Texas, at home.
8. a small orange hybrid fruit

Answer: clementine

A clementine is a small orange-type citrus fruit discovered in the 19th century. The glossy deep-orange skin peels easily to reveal segments within. The fruit is sweeter and less acid than typical oranges. The natural hybrid was found growing in the garden of an orphanage operated by a French Missionary Brother Clément Rodier, after whom it was named. Clementines are somewhat similar to tangerines, mandarins and satsumas.
9. sliced deli-style meats

Answer: cold cuts

Cold cuts, luncheon meats, lunch meats, and deli meats are pre-cooked and/or cured meats typically sold sliced. They are used in constructing sandwiches, salads and attractive cold platters. Typical cold cuts include bresaola, chicken breast, corned beef, ham, prosciutto, olive loaf, mortadella, roast beef, salami, capicola, soppressata, bologna, braunschweiger, liverwurst, thuringer, pastrami, tongue, and turkey breast.
10. meat ring cooked with ribs showing

Answer: crown roast

The ribs cut from the loin of pork, lamb or veal can be arranged and tied with twine to form a crown in which the ribs stick up like the verticals on a coronet. The bones are normally Frenched (scraped bare of all meat) and then "crowned" with paper frills for service. For show, the center is often stuffed with an elegant dressing as the roast sets up after roasting.

It may require two sets of ribs tied together to make a crown of appropriate size.
Source: Author FatherSteve

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