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Quiz about Foods Beginning with F
Quiz about Foods Beginning with F

Foods Beginning with F 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 #
405,432
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
851
Awards
Top 20% Quiz
Last 3 plays: Guest 63 (10/10), Guest 86 (10/10), Guest 96 (7/10).
(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. ancient food, peel before cooking  
  fontina
2. flowering plant with anise flavour  
  fig
3. ancient herb common in curry  
  filé powder
4. Greek sheep's milk cheese  
  flounder
5. a fruit cultivated since antiquity  
  fenugreek
6. dried ground sassafras leaves  
  flageolet bean
7. parsley, chives, chervil, and tarragon  
  fava bean
8. a common French shellbean  
  fines herbes
9. potentially endangered flatfish  
  feta
10. Italian cow's milk cheese  
  Fennel





Select each answer

1. ancient food, peel before cooking
2. flowering plant with anise flavour
3. ancient herb common in curry
4. Greek sheep's milk cheese
5. a fruit cultivated since antiquity
6. dried ground sassafras leaves
7. parsley, chives, chervil, and tarragon
8. a common French shellbean
9. potentially endangered flatfish
10. Italian cow's milk cheese

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Quiz Answer Key and Fun Facts
1. ancient food, peel before cooking

Answer: fava bean

Fava beans have been under cultivation for many centuries. They are mentioned in both the Talmud and the Mishna; they were a staple in ancient Israel. The bean is a legume which may be eaten fresh or dried. Either way, the beans have an outer covering which must be removed. (Note: Fava beans trigger a serious reaction in people with G6PD, a hereditary enzymatic deficiency found in Sephardic Jews and others of Mediterranean and African descent.)
2. flowering plant with anise flavour

Answer: Fennel

Fennel is a flowering plant which grows like a weed. In fact, it has been classified as a weed in parts of the US and Australia. In Italian markets, it is often sold as finocchio. It is a hardy perennial with yellow flowers and leaves like feathers which can be used effectively to garnish.

The taste is mildly of anise; it is an ingredient in absinthe. The Ancient Greeks and Romans believed that fennel tea gave courage to those about to enter battle. Prometheus reputedly used a huge stalk of fennel to bring fire from Mount Olympus down to Earth.

The poet Longfellow believed it improved failing eyesight. An expensive form of the plant is fennel pollen made from its dried flowers. The dried and ground fruits are an important ingredient in the East Indian spice mixture panch phoron and in Chinese five-spice powder.
3. ancient herb common in curry

Answer: fenugreek

Fenugreek (Trigonella foenum-graecum) is an herb which looks rather like clover and tastes rather like maple syrup. For many centuries, it has been used to flavour foods, drinks and tobacco. The seeds and leaves are dried and ground for culinary use. The Modern English word "fenugreek" entered the language from the Middle French "fenugrec" which derived from the Latin "faenugraecum" meaning "Greek hay".

In Indian cuisine, fenugreek flavours potatoes to produce loo methi, which is delicious.
4. Greek sheep's milk cheese

Answer: feta

Feta cheese is made of sheep's milk (sometimes with a small percentage of goat's milk added) by soaking the curd in brine. Feta has been made in Greece since at least the 2nd century BC and perhaps much earlier, depending upon which proud Greek person you ask.

The preservation of the cheese with brine allowed it to be stored and shipped. Many modern white crumbly cheeses are called feta but the original is assured by law since 2002 as a protected designation of origin. It is a necessary ingredient in tyropita (cheese pie of layered phyllo).

The Greek word "feta" derives from the Italian word "fetta" meaning a slice, which derives from the Latin word "offa" meaning a morsel, a bit, a piece of something.
5. a fruit cultivated since antiquity

Answer: fig

Figs are one of the earliest crops cultivated by humans. There is evidence of fig farming near Jericho in 9400-9200 BC; Aristotle ate them. Jesus had a run-in with a fig tree (Mark 11:12-14). The Franciscan missionary Padre Junipero Serra brought figs to California in 1769. Figs are eaten fresh, dried and preserved (e.g. in jam).

A few very special figs are lucky enough to become the filling for a Fig Newton cookie.
6. dried ground sassafras leaves

Answer: filé powder

Filé powder is also called gumbo filé by Louisiana cooks who use it to season and thicken their gumbo soups. It is made by drying and grinding the leaves of the sassafras tree (Sassafras albidum). In the American South, Choctaw Indians used filé powder as a seasoning.

The word "gumbo" may derive from the Choctaw word "kombo" meaning filé. Or it may derive from the Central Bantu word "ki ngombo" by which African slaves referred to okra. There are as many varieties of gumbo as there are cooks in Louisiana; most of them use filé powder as a flavourant, a thickener or both.
7. parsley, chives, chervil, and tarragon

Answer: fines herbes

There are three classic French herb mixes: fines herbes, bouquet garni, and herbes de Provence. Fines herbes is a delicate blend of fresh parsley, chives, chervil, and tarragon. Others may be added. This mixture commonly flavours eggs, fowl, and salads. Bouquet garni is a blend of dried bay leaves, thyme, and parsley used in soups, stews and braises.

Herbes de Provence is a robust blend of dried rosemary, marjoram, thyme, and savory (and occasionally lavender) used as a dry rub on meats and to season other dishes. Quatre épices is a spice blend containing white or black pepper, cloves, nutmeg, and ginger.
8. a common French shellbean

Answer: flageolet bean

Flageolet (fla-zyo-LAY) beans are a common shell bean grown in France. They are eaten fresh in the summer or, more likely, dried the rest of the year. The variety originated in France but is now grown extensively elsewhere, especially in the US in California.

The beans are very small, light green, tender and kidney shaped. Navy beans may be substituted if flageolet are unavailable but that would be to miss what some call "the caviar of beans".
9. potentially endangered flatfish

Answer: flounder

Flounders are saltwater bottom fish born with an eye on each side of their heads, one of which migrates so that they have two eyes on top and none facing the bottom. Their many varieties are distributed worldwide. Because of heavy overfishing, there is a watch placed on Atlantic flounders and sole out of concern for the sustainability of their numbers.
10. Italian cow's milk cheese

Answer: fontina

The first fontina cheeses were made in Italy's Aosta Valley where they are still made today. In addition, fontina cheeses are made in Denmark, Sweden, France, Quebec, Argentina and the US. Fontinas made outside of Italy tend to have milder flavours. Mature fontina is a hard cheese suitable for grating; young fontina is more suited to dishes in which it is melted.
Source: Author FatherSteve

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