Kitchen Diary

Here are my answers to Pink Polka Dot's newest food quiz

1. What is “Au gratin”?

 A DISH THAT IS COVERED WITH BREADCRUMBS BUTTER & CHEESE (NOT ALWAYS CHEESE) THEN PLACED UNDER THE HOT GRILL UNTIL BUBBLING AND GOLDEN BROWN

2. What is a challah and give another name for it?

A BRAIDED JEWISH BREAD; ANOTHER NAME FOR IT IS KITKE AND IT IS YUMMOS!!

3. What do Calendulas (marigolds), Daylilies and Hibiscus have in common?

 THEY ARE ALL EDIBLE FLOWERS

4. Give another name for soybean curd and what is it?

 TOFU – HIGH PROTEIN CURDS FROM CURDLED SOY MILK. I DONT LIKE IT!!

5. Strawberries are native to which country?

AMERICA – I THINK!!  

6. Name the vegetable on which the ancient Egyptians placed their right hands when taking an oath.

 ONION

7. What fruits are crossed to produce a nectarine?

IS THIS A TRICK QUESTION??? IT IS NOT A CROSS BETWEEN FRUITS BUT A SMOOTH SKINNED PEACH

8. Which country produces two-thirds of the world’s vanilla?

 MADAGASCAR

9. What are prunes?

YOU GET A FRESH FRUIT CALLED A PRUNE. IT IS A SMALL OVAL VERY SWEET PLUM. THE DRIED FRUIT VARIETY ARE DRIED PLUMS

10. What sticky sweetener was traditionally used as an antiseptic to treat cuts and burns?

 HONEY

11. Name the Italian Christmas cake?

 PANNETONE - IF IT WEREN'T SO EXPENSIVE I WOULD EAT IT ALL THE TIME. MAKES DELISHY BREAD & BUTTER PUDDING :o)

12. How does double cream differ from single cream?

 DOUBLE CREAM HAS A MUCH HIGHER FAT CONTENT THAN SINGLE CREAM

13. Which condiment throughout history has frequently been valued equal to or more precious than gold?

 OLIVE OIL????? SAFFRON??? SALT??? CINNAMON????? BALSAMIC VINEGAR??? I’M NOT SURE ACTUALLY

14. To what temperature would you boil sugar to get it to the hard ball stage?

 125-130DEG

15. What seeds are commonly associated with rye bread?

CARAWAY SEEDS