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Quiz about Lets Have Some C Food
Quiz about Lets Have Some C Food

Let's Have Some "C" Food! Trivia Quiz


Let's try some delicious seafood....but we're going to focus on those dishes that start with the letter "C". Come and learn a little more about these shellfish and sea fish entrees!

A photo quiz by stephgm67. Estimated time: 3 mins.
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Author
stephgm67
Time
3 mins
Type
Photo Quiz
Quiz #
408,980
Updated
Sep 24 22
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
733
Awards
Editor's Choice
Last 3 plays: Guest 23 (7/10), constancejane (6/10), Guest 173 (6/10).
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Question 1 of 10
1. This first "C" food we try is conch. This can be served fried, on a salad, or even raw. From what kind of animal do we derive this meat? Hint


Question 2 of 10
2. The next "C" food is a fish that is the primary one used in the United Kingdom for the recipe of fish and chips. What is this animal that is used for both its flesh and its liver oil? Hint


Question 3 of 10
3. We then turn to the next "C" food dish and that is crab. Their meat is found in both the body of the crab and in the claws. True or False: The shell of all crabs is considered inedible.


Question 4 of 10
4. Our next "C" food dish is from South America and is called ceviche. It is usually served as an appetizer. How is the fish prepared? Hint


Question 5 of 10
5. We dig into the next "C" food and find it is calamari. From what mollusk do these ring-shaped fried bites originate? Hint


Question 6 of 10
6. The next "C" food was called crawfish and came in the form of a boil where the animal was boiled alive with large amounts of vegetables and spices. What do these tiny crustaceans resemble? Hint


Question 7 of 10
7. The next dish was the "C" food called clams. These small bivalve mollusks can be shucked and eaten raw. They can also be steamed, grilled, stuffed and baked, and added to a variety of dishes.
What body part do these animals NOT have?
Hint


Question 8 of 10
8. We then turned our attention to the next "C" food which was a delicious serving of caviar in a chilled bowl with a side of lightly buttered toast. True or False: All fish eggs are considered both roe and caviar.


Question 9 of 10
9. Our next "C" food dish was presented to as a filet of carp. I was a bit taken aback since many places in the United States consider it a "bottom feeder". However, the chef assured me that one particular part of the world has been eating this delicious fish for centuries. Which one? Hint


Question 10 of 10
10. One of our last "C" food dishes was a plate of cornmeal fried catfish. The fish had been soaked in milk prior to cooking to eliminate any strong fishy taste. The catfish had been caught using a person's bare hands reaching into a hole and pulling it free. What is this technique called? Hint



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Most Recent Scores
Apr 15 2024 : Guest 23: 7/10
Apr 14 2024 : constancejane: 6/10
Apr 11 2024 : Guest 173: 6/10
Apr 11 2024 : Guest 73: 7/10
Apr 08 2024 : Guest 212: 9/10
Apr 05 2024 : Guest 67: 8/10
Apr 03 2024 : Guest 69: 7/10
Apr 02 2024 : Guest 204: 9/10
Mar 31 2024 : krajack99: 10/10

Quiz Answer Key and Fun Facts
1. This first "C" food we try is conch. This can be served fried, on a salad, or even raw. From what kind of animal do we derive this meat?

Answer: Sea snail

Conch is the meat from an oversized sea snail. It lives in the coasts of the Bahamas, Florida Keys, the Caribbean, and Bermuda. The meat is removed from the shell and is tenderized. The dish then can be served a variety of ways. Conch can be fried, placed in soups or salads, or eaten raw.

The most common description of the taste is a salty flavor similar to mixing salmon and crab. It is rich in protein and omega fats as well as Vitamin A and iron.
2. The next "C" food is a fish that is the primary one used in the United Kingdom for the recipe of fish and chips. What is this animal that is used for both its flesh and its liver oil?

Answer: Cod

The main varieties of cod are Atlantic and Pacific. The fish weighs between 10 and 25 pounds and produces a flesh that is dense and flaky with a mild flavor. In the UK, it is widely used to batter and make fish and chips. Cod can also be salted, dried, and preserved. Cod contains lean protein, vitamins, and minerals with less mercury than some seafood.

Its liver produces an oil that contains fatty acids to help prevent blood clots and is used for heart health and other ailments.
3. We then turn to the next "C" food dish and that is crab. Their meat is found in both the body of the crab and in the claws. True or False: The shell of all crabs is considered inedible.

Answer: False

There are many types of crabs that are used for cooking. These include the king crab, the stone crab, the snow crab, the dungeness crab, and the horseshoe crab. There is also the blue crab, commonly known as the soft-shell variety. When these creatures shed their old hard shells, their new one is softer and can be eaten after the animal is broiled, grilled, or fried. All crab meat is packed with protein and high levels of omega-3 fatty acids.
4. Our next "C" food dish is from South America and is called ceviche. It is usually served as an appetizer. How is the fish prepared?

Answer: Raw

Ceviche is a dish where cubes of raw fish marinate in a citrus mixture which cures the fish protein. The fish is then served with seasonings and chopped vegetables such as onions and peppers. The Incan empire in South America preserved fish this way and variations of it have continually been found in Peruvian kitchens.

The popularity of it has spread around the world and varied ingredients are added to the raw snapper, bass, halibut, etc.
5. We dig into the next "C" food and find it is calamari. From what mollusk do these ring-shaped fried bites originate?

Answer: Squid

Calamari is the Italian word for squid and this dish is usually associated with the fried presentation, although it can certainly be prepared in other ways. The rings of calamari are generally the body or "mantle" of the animal. The squid's tentacles can also be served and the squid ink is often used to flavor and color sauces.
6. The next "C" food was called crawfish and came in the form of a boil where the animal was boiled alive with large amounts of vegetables and spices. What do these tiny crustaceans resemble?

Answer: Lobsters

Crawfish, or crayfish as they also called, are freshwater crustaceans that look like miniature lobsters. They typically do not grow over 7 inches and they are found worldwide. The vast majority of farmed crawfish come from Louisiana. The animal is usually boiled alive and will then turn bright red. The meat can then be dug out and the crawfish fat sucked from the head.
7. The next dish was the "C" food called clams. These small bivalve mollusks can be shucked and eaten raw. They can also be steamed, grilled, stuffed and baked, and added to a variety of dishes. What body part do these animals NOT have?

Answer: A brain

Clams have two shells and live in marine and freshwater environments. They spend a great deal of time buried on the seabed or river bottom. They have a powerful burrowing foot and a digestive system, heart, and circulatory system. They have flexible ligaments near their shell hinges, but they do not possess a brain. Once they are caught and thoroughly cleaned, they can be eaten a variety of ways including being made into a chowder. Clams are an excellent source of vitamin B12.
8. We then turned our attention to the next "C" food which was a delicious serving of caviar in a chilled bowl with a side of lightly buttered toast. True or False: All fish eggs are considered both roe and caviar.

Answer: False

All fish eggs are technically considered roe. However, not all roe is caviar since that only applies to the eggs of the sturgeon family that has been cured. Fine caviar, a true delicacy, should be served alone, at cold temperatures. The flavor of the bite may differ depending on where the fish was harvested, so various garnishments can accompany the caviar.

These include small pieces of bread, sour cream, chives, red onions, and hard boiled eggs.
9. Our next "C" food dish was presented to as a filet of carp. I was a bit taken aback since many places in the United States consider it a "bottom feeder". However, the chef assured me that one particular part of the world has been eating this delicious fish for centuries. Which one?

Answer: Asia

If properly caught and prepared, carp are a wonderful addition to a meal. They have thick scales and skin with lots of bones so careful cleaning and filleting are necessary. These fish are not heavy bottom feeders and have lower levels of pollution because of their omnivorous diet. Carp have been a popular food item in Asia for thousands of years and are served in a variety of cooking methodologies and in miso soup.

The flesh is described as tasting like a mixture of scallop and crab.
10. One of our last "C" food dishes was a plate of cornmeal fried catfish. The fish had been soaked in milk prior to cooking to eliminate any strong fishy taste. The catfish had been caught using a person's bare hands reaching into a hole and pulling it free. What is this technique called?

Answer: Noodling

Noodling is when people, often in the southern area of the United States, get into shallow water and look for catfish holes. They then use their bare hands and pull the animal out. The catfish are then gutted and cleaned. Because these fish are often gamey tasting, they are placed in milk and then normally deep fried.

Their mild flavor and dense meat are also good for baking and grilling.
Source: Author stephgm67

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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