Quiz about Foods Beginning with G Part 2
Quiz about Foods Beginning with G Part 2

Foods Beginning with G, Part 2 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 #
407,067
Updated
Dec 03 21
# Qns
10
Difficulty
Very Easy
Avg Score
10 / 10
Plays
634
Awards
Top 35% 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.
QuestionsChoices
1. sweet herbal yellow Italian liqueur  
Gouda
2. East Indian mixture of spices  
Galliano
3. leaves/stems of an Asian allium  
gochujang
4. juniper-flavoured distilled alcoholic beverage  
guacamole
5. Korean red-chili paste  
garlic chives
6. Dutch cow's milk cheese  
grape leaves
7. leaves of the grapevine  
green beans
8. beans eaten with their pods  
garam masala
9. tropical-temperate ocean fish  
grouper
10. a Mexican mashed-avocado dish  
gin






Quiz Answer Key and Fun Facts
1. sweet herbal yellow Italian liqueur

Answer: Galliano

Galliano liqueur was created in 1896 in Tuscany by Arturo Vaccari. The yellow vanilla and anise flavoured liqueur was named after Giuseppe Galliano who was a military hero of the First Italo-Ethiopian War. The Italian name of the product is "Liquore Galliano L'Autentico".

It is consumed neat as an aperitif and is an essential ingredient in cocktails such as the Harvey Wallbanger. The liqueur is made by infusing neutral alcohol with star anise (for its liquorice flavour), vanilla bean, juniper berries, mint and other herbs and spices.

It is sweetened with sugar. The liqueur is distributed worldwide in a very distinctive very tall bottle shaped like an Ancient Roman column.
2. East Indian mixture of spices

Answer: garam masala

There is no such thing as "curry powder" in East Indian cookery. There are, however, myriad mixtures of ground spices ("masalas") used to flavour food. Garam masala is a near-universal compound although its precise ingredients and proportions are the subject of intense debate. A typical recipe includes bay leaf, cardamom, chili, cinnamon or cassia bark, cloves, coriander, cumin, fennel seed, mace, and peppercorns. The spices are first carefully toasted and then ground together. (Cook's note: I add the smallest bit of star anise to mine to good effect.)
3. leaves/stems of an Asian allium

Answer: garlic chives

Garlic chives (Allium tuberosum) is also called Oriental garlic, Asian chive, Chinese chive, wild garlic, gu choi, kuichai, buchu, and nira. They are native to Asia but grow aggressively (some would say invasively) around the world. The green stalk growing from a bulb tastes of garlic in the same way that chives taste of onion.

They are used as an herb, a pickle or a flavourant to breads and dumplings. Thin garlic-chive pancakes are a treat.
4. juniper-flavoured distilled alcoholic beverage

Answer: gin

The earliest records of the manufacture of gin are in 11th century Italy where it was made as a medicine. The Dutch version jenever is reported in the 13th century. The modern English word "gin" derives from the French word and a Latin word, both of which refer to juniper berries (Juniperus communis), with which gin is flavoured.

In addition, modern gin is also flavoured with flowers, herbs, fruits and spices. The two most commonly known drinks based on gin are the martini (gin and dry vermouth) and the G&T (gin and tonic) in which gin is mixed with sparkling quinine water.
5. Korean red-chili paste

Answer: gochujang

Korean cooks compound gochujang by mixing gochujaru (dried red chili powder) with finely-ground glutinous rice, fermented soy-bean powder, barley malt powder and a bit of salt. An annual festival to celebrate this condiment/ingredient is held in Gochujang Village, Sunchange County, North Jeolla Province in South Korea. Chili peppers arrived in Korea from the Americas in the 16th century.

The Korean palate, already accustomed to hot and spicy foods, accepted chili peppers quickly in their cuisine.

The dark-red fragrant paste is used in stew (jjigae), as a meat marinade (bulgogi), and in bibimbap.
6. Dutch cow's milk cheese

Answer: Gouda

The Dutch have been making Gouda cheese since at least the 12th century (and probably before that). Today, cheese called Gouda is made elsewhere using the Dutch methods and labeled Gouda as the name is not protected. The name in Dutch is "Goudse kaas" which means "cheese from Gouda". Gouda is a city in South Holland.

There is considerable variation in the taste of Gouda from very mild youngest cheese to the sweet tangy two-year-aged. Many people who are lactose intolerant have no difficulty digesting Gouda cheese.
7. leaves of the grapevine

Answer: grape leaves

Grape leaves have been used to wrap mixtures of meat, grains and vegetables for many centuries around the Mediterranean, Balkans, and Middle East. The famous Greek dish dolmadakia is an example. The grape leaves may be fresh, in which case they are normally blanched before use, or preserved in jars.
8. beans eaten with their pods

Answer: green beans

The problem with green beans (Phaseolus vulgaris) is that so many cultures call them different things: green beans, French beans, string beans, snap beans, haricot vert, Baguio beans or habichuelas. These are distinguished (generally) from runner beans, yardlong beans and hyacinth beans.

The difference between green beans and so many other beans is that they are eaten immature, pod and all. Cooks may steam them, boil them or stir-fry them. The Japanese batter and deep-fry them in tempura. They are integral to some soups and stews. Home-canned pickled green beans are a delicacy. Green-bean casserole (the one made with canned cream of mushroom soup and canned French-fried onions) is an indispensable element in many American Thanksgiving dinners.
9. tropical-temperate ocean fish

Answer: grouper

Numerous fish are called groupers (including some sea bass). The name grouper is derived from the Portuguese word "garoupa" was probably derived from a Tupi Indian name for one of these fish. In Oceania, several fish are called "groper" which includes some fish known elsewhere as "grouper. Groupers are both wild-caught and farmed.

It is not unusual to see them sold live, especially in Asian markets. The flesh is white, flaky and mild. The skin is strongly flavoured and is best discarded. The fish dries out easily so it must be cooked quickly and preferably basted.
10. a Mexican mashed-avocado dish

Answer: guacamole

The English word guacamole is taken straight from the Spanish who borrowed (and modified) it from the Nahuatl Indian word "ahuacamolli" which means "avocado sauce". The avocado has been cultivated in Southern Mexico for over a hundred centuries! European explorers found indigenous people in Latin America eating it regularly.

Its modern iteration is as a dip for corn chips, incorporating salt, fresh-squeezed lime juice, cilantro, onion and spicy hot peppers. Americanized versions include sour cream or mayonnaise, minced tomatoes, and minced tomatillos. (Chef's tip: the liberal use of lime juice helps prevent unattractive browning of the surface of the guac.)
Source: Author FatherSteve

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