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Answers to Friday Food Quiz number 67

December 5, 2011 in Food Quiz

Thanks to Mitzi, Tandy and Sidey who did the past weekend’s Food Quiz!

Mitzi’s answers were excellent, as always!!

Inspirations answers were also spot-on, as always!! 

Sideview’s answers were very entertaining!

1. Why do apples and potatoes turn brown when you slice them?

A – The mechanism that causes browning in apples and potatoes involves an enzyme called polyphenal oxidase (also known as tyrosinase). Once you cut the fruit, the cells in the fruit are open and the enzyme then has access to oxygen in the air and  turns the fruit brown. (in short oxidation takes place).

2. What is another name for an Oyster Mushroom?

A- Shimeji. 

3. What is the difference between “Coconut milk” and “Cream of coconut”?

A – Coconut milk – Coconut milk is the diluted cream pressed out from the thick, white flesh of a well-matured coconut. Cream of coconut is a smooth, thick liquid made from fresh coconuts. It is thick and very sweet, and commonly used in mixed drinks. It can usually be found in liquor stores, available in liquid and powdered forms.  

4. Can baking powder being used as a substitute for baking soda?

A – Baking soda helps neutralize acidic ingredients. Baking powder and baking soda are not interchangeable and there is no substitution for baking soda. Baking soda (sodium bicarbonate) is used as a leavening agent when a recipe contains acid ingredients. Baking soda, an alkaline ingredient, plus an acid ingredient, such as buttermilk, vinegar, molasses or sour cream creates a chemical reaction to form carbon dioxide gas in a baked product making it rise and become light and porous. Heat is not necessary for the chemical reaction, so the reaction begins as soon as liquid ingredients are added. 

5. is clarified butter and butter ghee the same?

A – Clarified butter and ghee are not the same. Ghee is clarified butter that has been cooked longer to remove all the moisture, and the milk solids are browned (caramelized) in the fat and then strained out. This gives a rich nutty taste. Ghee has a longer shelf life, both refrigerated and at room temperature. It is traditionally used in Indian cuisine. 

6. Where did Key lime pie originate?

A- Florida in America. 

7. What is the name of the vegetables in the following photo?

A – Celeriac. 

8. What is black pudding?

A- Groats are boiled in muslin until cooked and then mixed with diced pork leaf or back fat, a little finely chopped onion, seasoning, herbs and spices and mancu. Pig’s blood is added to the warm mixture (roughly 2/3rds the dry weight of the groats). These are thickened with fine oatmeal and then inserted into beef runners or wide hog casings tied in smallish links, plaited and boiled gently for 20 minutes. The spices and herbs vary according to region. It is also called Blood sausages.

9. What is Aspic?

A – A savoury jelly made with clarified stock (meat, chicken or fish) flavoured with vegetables, herbs, sherry, etc. and with added gelatin if necessary.

10. If a dish is called “A la Provencale”, what does it contain?

A – Garlic and olive oil. 

I am really battling with the new Food24 site – not to post or configure, but to find my fellow food bloggies!! I feel so alone and lost and can hardly find myself!! Hugs to all of you!

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