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"Foodie Quiz"

QUESTIONS:

Tapas: Who or what is it? The lead character in Fiddler on the Roof. Fancy prepared snacks, often Greek or Spanish, served with cocktails. Homemade mayonnaise infused with chopped garlic. Tapas Magillicuddy, the Food Network's newest celebrity chef (like Emeril, he goes by just his first name).   The smoked jalapeno pepper that is now spicing up sandwiches at Subway and salad dressings and chicken strip dipping sauces at Wendy's is better known as: Chipotle Mojito Habanero Frodo   The spicy green paste served with sushi is: Sake Wasabi Sashimi Kimo Sabe   Which chef introduced "kick it up a notch" to the popular lexicon? Julia Child Emeril Bobby Flay Tapas   If an olive oil is labeled "extra virgin," that means it is: Made from only Spanish green olives. Extracted through a process using very little to no heat. Made from only Greek black olives. Insert your own abstinence joke here.   According to the show's introduction, the reward for defeating an Iron Chef is: The people's ovation and fame forever. You're named the new Iron Chef. A gold-plated spatula. A new car!   According to the manufacturer's claims, the George Foreman Lean, Mean Fat-Fighting Grilling Machine cuts calories through the magic of: Olestra Dr. Atkins Mrs. Dash Gravity   To make a Jelly Belly cafe mocha, which three flavors should you eat at once? Toasted marshmallow Cinnamon Chocolate pudding Cappuccino Coconut A&W cream soda Top banana Jalapeno Chicory Caramel apple Shrimp Sweet 'n sour   Buffalo wings are so named because: The spicy sauce, a mixture of pepper sauce, tomato paste and shortening, was a popular method for hunters in the northwest to help cover up the gaminess of wild bison meat and counter the dryness (buffalo meat is notoriously lean). Inevitably, people tried the "buffalo sauce," as it was commonly referred, on all kinds of different meats, and it proved especially good onchicken. The recipe originated in a Buffalo, N.Y., bar, whose owner improvised the recipe for a late-night snack for her son and his friends. All that was available were some chicken wings she was going to boil to make soup stock; instead she broiled them and covered them with a sauce made from melted butter and Frank's hot pepper sauce. They went over big, so they were added to the regular menu, and eventually they started frying, rather than broiling, the wings. The wings are a tailgate tradition for fans of the University of Colorado Buffaloes. Cash-strapped students would buy day-old, discounted fried chicken at grocery stores (usually wings, which were cheapest) and smother it in Tabasco sauce, which went perfectly with beer. Fancier versions of the wings became a fixture at campus bars as the sauces grew more elaborate, mixing butter and brown sugar with the Tabasco. Word gradually spread around the country through fans of visiting teams, who returned home to rave about the "Buffaloes' wings" they tried while in Boulder. The recipe has been around for years, usually listed on menus as "hot wings" or "spicy chicken wings." In the 1970s, when developing their first menu, the founders of Hooters felt those names were too boring and wimpy, wanting something that was more clever and better reflected the strong flavor of their sauce. They decided on "buffalo wings" because it was one of the most powerful animals they could think of, plus they thought customers would be amused by the name and the visual image it inspires (as in, "I didn't know buffaloes had wings!").   Shiraz: Who or what is it? A red wine usually associated with Australia and New Zealand. An expensive imported Brazilian nut. Them funny hats Shriners wear. Shiraz Jackson, the Food Network's newest celebrity chef.   Which of the following is a term for uncooked seafood: Menudo Surimi Sushi Seviche   What leafy green makes a dish "Florentine?" Chives Arugula Spinach The leaves of the Florentine tree   What's the difference between a cafe latte and a cafe au lait? The former has whipped cream on top. A latte is frozen, au lait is hot. Cafe latte is made with espresso, cafe au lait with regular coffee. About 75 cents.   According to centuries of German tradition, the beverage most closely associated with bratwurst is: Beer Red wine White wine Zima   Risotto is ... Creamy rice slowly simmered in broth. Rice-shaped pasta (the word means "fake rice" in Italian). A bean salad. The skinniest of the Three Tenors.   Tiramisu is a(n) ... Japanese pasta Italian pasta Japanese dessert Italian dessert   Your son asks what "shiitake" is. You should: Wash his mouth out with soap. Tell him that it's a Greek flatbread usually baked with olive oil and Parmesan on top. Take him to the grocery store's Asian section and point to the bottle of orange-flavored Chinese sauce, commonly used in stir-fry. Explain to him that it's a dark brown, umbrella-shaped mushroom with an earthy flavor.   Who's the Food Network's most annoying personality? That hyperactive Emeril. That lispy, dopey, catch phrase-spewing Jamie Oliver (Naked Chef). That arrogant, condescending Bobby Flay (FoodNation). That ceaselessly perky Rachel Ray ($40 a Day).   The ironic part of the term "sun-dried tomatoes" is: If the sun really dried tomatoes, wouldn't all tomatoes be dry? The process is usually done under a broiler, not under the sun. They're far from dry, they're actually quite slimy, packed in water or oil. They're not really tomatoes, but a red seedless plum that's similar to a tomato.   Hummus: Who or what is it? Cornmeal soaked in water until soft, served as a dip for toasted pita bread. Pureed garbanzos, served as a dip for toasted pita bread. That SUV Arnold Schwarzenegger drives. Hummus McBain, the Food Network's newest ... oh, you're not falling for that one.

ANSWERS:

b. Pronounced "TOP-iss." Tapas bars were a recent big-city nightclub fad, inspiring lots of confusion ("What? You're taking me to a topless bar?").   a. Give yourself a bonus point if you pronounce it correctly (chi-POAT-leez).   b. Authentic wasabi, which comes from a Japanese root, is very rare. What just about all restaurants in America serve is actually powdered horseradish mixed with vinegar and dyed green.   b. He's also done wonders for "bam!"   b. Many feel that pasteurizing, which uses heat to extract the oil, kills the flavor.   a. Losers get a case of Turtle Wax and "Iron Chef: The Home Game."   d. See? The fat just drips away from your burger. So that's how George stays so trim. We wonder if it should be called the Sir Isaac Newton/George Foreman Lean, Mean Fat-Fighting Grilling Machine.   c, d and f. To make a Jelly Belly chile relleno, mix two buttered popcorn beans with a jalapeno bean.   b. Though there are at least three versions of what exactly happened the night of their creation, it's universally accepted that Buffalo wings were created at the Anchor Bar in Buffalo, N.Y. in 1964 by Teressa Bellissimo, for her son Dominic and his friends. The variations on the story have to do with the degree of Dominic's involvement; as years went by, he took more and more credit for their invention.   a. Yellow Tail and Rosemount shiraz are considered an incredible value at under $10 per bottle.   d. Gotcha! It's a common misconception that "sushi" means "raw fish." The word actually refers to the sticky, seasoned rice used to make it. (The Japanese term for raw seafood is "sashimi.") Seviche (sa-VEE-chay) is a technique in which seafood is marinated cold in citrus juices, the acid in which turns the fish opaque and toughens it, so that it appears to have been cooked.   c. Another signature of Florentine is a light cream sauce.   c. The actual difference in price is 98 cents at Starbucks (for talls).   a. C'mon, everybody knows Zima is the traditional beverage served with sauerbraten, not bratwurst.   a. It's a high-maintenance dish, requiring near-constant stirring, but the end result is terrific.   d. Italian for "pick me up," it's a creamy layered dessert usually made with ladyfingers and cake soaked in brandy and espresso.   d. But you should still consider washing his mouth out with soap, because you know he doesn't really care about mushrooms, he's just a kid. The only reason he asked is so that he could curse in front of you without really cursing.   Any answer is correct. You could have also said that grumpy, bitter Tony Bourdain (A Cook's Tour), that unintelligible Wolfgang Puck (Cooking Class) or whichever giggly, ditzy Japanese actress happens to be the week's Iron Chef guest judge.   c. But if you said b, go ahead and give yourself a point. Most home cooks do use a broiler, because if you leave tomato slices in the sun, they tend to draw insects.   b. Garbanzos and chickpeas are the same thing, a gritty white bean.

SCORING:

Give yourself a point for every correct answer. The scale: 16-20: Congratulations, you're a food nerd. So go enjoy some wasabi shrimp chips from the Asian grocery, wash it down with peach nectar soda and watch the Follow That Food marathon while your grillades simmer. 11-15: You're a junior foodie, only slightly daring in your food choices. You'll go with your friends to the sushi bar, and you'll even try a piece or two, but you're going to order fried rice on the side. 6-10: Only slightly adventurous. You like to try new places, but rarely do you order anything but the most familiar dishes. 1-5: You're strictly a meat-'n-potatoes, McNuggets-'n-barbecue sauce kinda person. None of that decadent honey mustard for you! 0: You have heard of food, haven't you?

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