Can You Name These Every Day Foods? Bet You Can't Get 35/35

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Food. We are all sustained by it, but do you know the ins and outs of a grocery store or the farmer's market? Are you a big fan of Chopped or Hell's Kitchen? The following quiz has different vegetables, fruits, spices, nuts and more for you to identify. You should know the names of these ingredients if you're on top of your food network game. Some of the things that follow were inspired by superfood enthusiasts. Others we owe to American stair fair novelties. They involve different styles of eating and prioritize different flavours and spices.

Though some of these foods only grow in certain climates globalization now gives us access to many of these wonderful foods in our home state. Because of this we can explore different gastronomic delicacies like Spanish tapas, Indian thali, or Italian antipasta. Hopefully this list reminds us of some of the different foods the world has to offer and how lucky we are to have access to them. I have my mother to thank graciously for making such wonderful dishes and instilling in me a love for food. Are you every bit a gourmand?

Do you recognize these everyday foods? Can you name them?

Question 1

What is this veggie?

Native to the Mediterranean region, this thistle is collected as food before it blooms. It's roots have be traced all the way back to the time of Homer and Hesiod. It is now mostly cultivated in Italy, Spain, and France with the American version of this plant coming entirely from California. It provides a good source of fiber, vitamin C, and magnesium. To enjoy this vegetable you cut off the stem and steam it until you can pierce through the thistle with a knife. It's delicious with a butter and garlic dip.

Question 2

What is this fruit?

This fruit is widely cultivated in Japan, but it can also be grown in the eastern United States and Mexico. These fruits come in astringent and non-astringent varieties. The former are the ones given in the picture and must wait to be fully ripened before eating. Non-astringent varieties are more squat and less red. The fruit is a good source of antioxidants and minerals such as potassium and phosphorus. It has a sort of spicy flavour and can be bitten into like an apple or dried.

Question 3

What is this pasta?

These small dough dumplings can be made from semolina, egg, cheese or potato and have several Italian names. These of course differ witch the certain distinctions given in different regions, etc. They are traditionally served as a first course, alongside soups. The home-made process is painstakingly long and requires a very patient Italian grandmother. They can be paired with sage, pesto, truffles, and parmesan. In North America you can also find these in grocery stores, and they take only five minutes to boil to perfection on the stove.

Question 4

What is this French pastry called?

This buttery flakey pastry is unsurprisingly French. It comes in a crescent shape and is found in every French bakery as well as offered at a high end hotel's continental breakfast. Apparently it was France's response to American fast food, although only 30-40 percent of them are made from frozen dough. The French took their baking inspiration from Austria's kipferl and the French baked delicacy is thought to have appeared in the twentieth century. French bakeries use the name viennoiserie for some of their pastries.

Question 5

What is this cake called?

This deep red cake is always paired with cream cheese frosting. Its fluffy texture is due to the chemical reaction of alkaline buttermilk and acidic vinegar or cocoa. (So, yes this cake is actually made of chocolate!) It has commonly been referred to as Devil's food and is served regularly on Christmas and Valentine's day. The origin of this delicious dessert is controversial, with some dating it back to New York in WW2 and others crediting a Canadian department store matriarch.

Question 6

What is this veggie?

This leafy cabbage comes from Europe and was brought to North America by colonists. It's an annual plant and can germinate in many different colours from pink or blue to dark green. It was traditionally eaten as a side dish but has been recently used in smoothies or wedding bouquets. It can also be used in salads but requires a little massaging before being served raw, otherwise it will have too bitter of a taste. This vegetable was recently rediscovered by superfood enthusiasts because it offers more iron per ounce than beef.

Question 7

What is this grain?

This grain was popularized during the superfood hype a few years ago when the Food and Agriculture organization of the UN declared it the "International year of ******," to draw recognition to the grain's original cultivators.This grain is native to Peru, Bolivia, Ecuador, Colombia, and Chile. It is grown at high altitudes and has a protective bitter coating that protects it from birds during cultivation. It requires a lot of water to produce. It is both gluten-free and officially kosher.

Question 8

What is this meat called?

This dish of ground meat is a traditional German, Scandinavian, and Belgian dinner and very comparable to meatballs. The American version contains cornmeal and ground pork and was popularized in the nineteenth century. The dish can also be made from beef, lamb, veal, venison or poultry. The shape is made from either hand-moulding it or baking it in a a loaf pan. It is found in a surprising amount of places around the world from South America to Asia. Some of these variations include adding eggs.

Question 9

What is this fruit?

This fruit is native to Asia and the Middle East (and is so much better raw than the bar it is typically associated with). It has a long history, as in the book of Genesis Adam and Eve use fig leaves to cover their nude bodies. This fruit is rich in nutrients because while it contains a lot of natural sugar it also has calcium, antioxidants, magnesium and vitamin B6. It can be eaten alone, dried, made into jam or enjoyed with yogurt.

Question 10

What is this cheese?

This goes so well in Greek salads because it originates from that Mediterranean country and was arguably made for that purpose. This cheese is made from a combination of sheep's milk and goat's milk. It is kept in brine and easy to crumble. Like champagne in France, only certain cheeses produced in a traditional manner in Greece can be appropriately called 'feta' according to new EU legislation. In Eastern European countries, however, similar cheeses are made and sold under the name "white cheese".

Question 11

What is this veggie?

This plant is grown in West Africa, Ethiopia, and South Asian though it's natural origin is disputed. It is referred to as lady fingers in English speaking areas. This vegetable is 90% water and is a good source of protein, dietary fiber, Vitamin K, and Vitamin C. It is often eaten raw or pickled. When the seed pods are cooked it seeps "goo" which is also high in soluble fiber. It stars in most gumbo recipes and widely used in Caribbean, Creole, or Cajun cuisines.

Question 12

What is this state fair snack?

A basic tenant of any American state fair experience is the wealth of food-on-a-stick opportunities. This delight was introduced by German Texan sausage makers who were capitalizing on the already popular hot dog.They patented the the recipe on a stick in 1929 to make the food more portable, encouraging other fried foods to follow their lead. These are generally served hot and fresh from food trucks but can also be found in frozen form, to be cooked up at home for the kids.

Question 13

What is this spice?

This spice comes from the root of a plant that is native to South Asia. Because of this it is often found in Indonesian, Indian, Pakistani and other Asian/Middle Eastern cooking. It has also been used in the Ayurvedic tradition and others as a holistic medicine. The spice offers a pungent and bitter taste to some dishes, helping to counterbalance the sweetness of a curry or sauce. Because of its vibrant colour it has also been used as a fabric dye for light clothing like saris or Buddhist robes.

Question 14

What are these potatoes called?

This potato formula came from two restaurant owners were trying to repurpose the cut up leftovers of their potatoes. With some flour and seasoning they were able to fry the leftover gratings into a hash. It was patented and offered in stores by the late 1950's. As per an Iowa State economics lecture, because the product was so inexpensive consumers initially did not take interest in this new potato form. However with later advertising and a hoist in price it became one of America's favourite ways to consume potatoes.

Question 15

What is this spice?

This spice comes from evergreen trees originally grown in Vietnam and Southwest China. The oil anethole gives a liquorice-like flavouring that is used in cooking as well as toothpaste, mouthwash, and perfume. It is a prominent ingredient in fantastic dishes like biryani chicken, masala chai, and pho. It is also used in France to spice hot mulled wine served at ski resorts in the Pyrenees and the Alps. The Japanese version of this tree is highly toxic and is instead burned as incense.

Question 16

What is this bread called?

This long loaf is actually translated to mean "stick" in French. It is usually around twenty-five inches long and has a crisp crush. The creation and name pairing came about around 1920, however the French perfection of bread had been well noted before this date. The bread is made from a minimalist recipe of wheat flour, water, yeast and salt. It accompanies every meal and is toasted in the morning to be dipped into either coffee or tea. Ah, oui oui!

Question 17

What is this meat called?

This pork sausage is finely ground and contains cubes of lard. The pork can be substituted for chicken, turkey, beef, or venison to suit the consumer. It is one of America's favourite lunch meats, and pairs well with white bread and mayonnaise. The Italian counterpart of this meat contains flecks of lard and pepper so you can see where the flavour comes from. The USDA requires that meat sold stateside be uniform. The word for this meat is also euphemistic to mean a falsehood.

Question 18

What is this fruit?

This fruit has ancient origins dating it back to Armenia with a later introduction into Greece and Persia by Alexander the Great. Though the tree is used to a cold climate it can also produce fruit in warmer regions, like around the Mediterranean. These fruits are amazing dried, and look like weenuses, uh, the back part of your elbow. The largest producer of these dried fruits is Turkey. They can be used in brandies, baby food, and are often canned.

Question 19

What are these beans?

These soy beans originated in East Asia and are used as appetizers in many dishes. The full name of this food actually refers to both the bean and the plant, but it's the name that shows up on menus. The bean's earliest reference comes from the thirteenth century when a Japanese monk thanks a parishioner for leaving his harvest of beans for the temple. These pods can be boiled or microwaved and sprinkled with salt before you remove the skin and enjoy the delicious beans inside.

Question 20

What is this fruit?

This tropical fruit comes from the Guangdong and Fujian provinces of China. Other Southeast Asian countries produce this as well, it grows on medium-sized evergreen trees and produce many flowers in the spring. These fruits are typically eaten fresh and have an abrasive skin protecting the fleshy opaque interior. They can also be mashed into juice, and used for jellies and jams. Unfortunately, their seeds can sometimes contain a toxic metabolite which causes vomiting sickness. These sicknesses were later linked to pesticides used in the plantations.

Question 21

What is this veggie?

This root vegetable has been grown in India, Rome, Greece, the Northern UK and Canada. It is robust and grows best in cool temperatures with a growing season of only three to four months. It is grown both for human consumption as well as for livestock feed. The vegetable is high in vitamin C and the leaves are nutritious as well. These vegetables are boiled and used in stews or stir-fries. Basically they are cookable any way you would cook a potato.

Question 22

What is this dip?

This Middle Eastern spread is made from mashed chickpeas, tahini, olive oil, lemon juice and spics. It's name comes from the Arabic word for chickpeas. It is used as an appetizer and scooped up with pita or used in a meze. It can be flavoured with cumin and paprika and garnished with parsley, onions, nuts, and olives. The staple ingredient of chickpeas provides the contents of fibers, protien, Vitamin B and manganese. From 2006 to 2009 there was a rise in the presence of this dip in American households.

Question 23

What is this sweet breakfast?

This thin pastry is amazingly easy to recreate in your own home. Made from wheat flour, butter, milk, eggs, salt, and sugar these delicious rolls hail from Brittany in France. They are served sweet as given above with fruits and whipping cream or as savoury galettes with roasted vegetables and cheese. They are the French response to American pancakes because they are similarly served at breakfast. They can be found in food stands to be eaten on the go around Europe.

Question 24

What is this bread?

The credit for this amazing bread goes to Jewish communities in Poland and eastern European countries some time in the seventeenth century. You make it by forming a ring of dough, first boiled then baked. Some varieties of this bread include eggs and different toppings like sesame seeds. This idea has been co-opted in North America with the invention of the "bagel brunch". This consisted of a bagel sandwich with lox, cream cheese, capers and red onion. It remains heavily associated with the bagel.

Question 25

What is this shellfish?

These shellfish have an elongated asymmetrical dark dark blue shells. They are filter feeders and nourish themselves from plankton or microscopic sea organisms. Both marine and freshwater types of this shellfish have male and female individuals but each type reproduces differently. They are farmed around the globe and humans have been enjoying them for thousands of years. In the Netherlands, France, and Belgium they are often served with fries. They can be marinated with white wine, butter, and parsley to make a fresh summer dish.

Question 26

What is this nut?

This nut can only be grown in a few places and their trees take a long time to mature and reproduce. When the tree is at the correct stage the nuts are available only every other year. Peak production for these trees also come in their twentieth year. These trees originated in Central Asia and the Middle East and thrive in desert habitats. Today Iran and the United States produce over three fourths of world production for this difficult nut.

Question 27

What is this cake?

This sponge pastry has a sweet filling. This dessert is originated in Spain, a nation that used to rely heavily on eggs for their dishes. However it was traditionally a savoury dish, served with eel, spinach, or cheese. Throughout the ages sweet flans became popular, especially with the creation of caramel in nearby France. Recipes have been concocted with almonds, cinnamon, and sugar to replicate a custard-type food. The etymology of the word comes from describing its flat, broad surface.

Question 28

What is this citrus?

This citrus is technically a fruit, though if you tried to bite into it you wouldn't believe it. It has origins in Indonesia or Southeast Asia but were transplanted in the Mediterranean and South Africa around 1000 CE and are grown year-round. Since the UK navy discovered this fruit prevented scurvy British sailors were given the name as an adjective. They have a higher concentration of sugars and acid than other citrus fruits. They are used to season cocktails in summer or to add to curries and other dishes.

Question 29

What is this herb?

This culinary herb is referred to as "king of herbs" because of its versatile nature. It potentially originated in India, but has since spread to the Mediterranean region and beyond. This herb is most commonly used fresh in antipastas or Asian cooking. It gives off a very distinct, sweet aroma. Both the leaves and the flowers of this plant are edible and used in culinary innovations. The plant grows best in a hot climate with lots of sun. It carries in its leaves an oil that has anti-fungal and insect-repelling properties.

Question 30

What is this legume?

This legume is an edible pulse, a crop harvested solely for its dry seed. The majority of world production from this crop comes from Canada (Saskatchewan), India, and Australia, though it is most traditionally consumed in Southeast Asia. These legumes are tolerant to drought and grow fast. Their relatively high protein-to-calorie ratio and inexpensive production makes them a great student food. They require boiling, between ten to forty minutes given the variety, and can be used to beef up sauces or substitute for meat.

Question 31

What is this veggie?

This annual vegetable reproduces by seed and typically only the white head is eaten. It has been traced back to the ancient Greeks and was enjoyed in France and Italy later on. It was introduced into the India subcontinent by British colonists. It is a temperamental vegetable and needs to be grown in cool climates. They range greatly in variety and can have different coloured heads like orange, green, and purple. There is also an offshoot called "romanesco" which is pointy and has an intricate pattern.

Question 32

What is this meat called?

This thinly sliced ham is dried and served slightly undercooked in Italy. It is often served with cool melon and was used as a medical remedy in ancient times. Today it can also be found as a topping on gourmet pizza. The slices come from a wild boar's hind leg or thigh, and similar cuts from other animals retain this name, though specify the animal change. Though salted and dry, this ham is also quite sweet and gives off a distinctive aroma.

Question 33

What is this melon?

This melon has been grown for many years in Algeria and then transplanted in France. It is slightly oval shaped and was transplanted to China in the 1940's by American Secretary of Agriculture, H. A. Wallace (so in China this melon is sometimes named after him). You can tell this melon is ripe by making sure the exterior is more of a cream yellow than an opaque white. Also, the exterior should be almost entirely spherical and undamaged. To ensure it is juicy, it should be heavier than it seems.

Question 34

What is this nut?

These shelled nuts are at the interior of a green husk. The husk becomes brittle to release the hardened shelled nut inside. These nuts are high in nutrients, containing protein and essential fatty acids. These trees came originally from Persia and North America but now have spread to England and China. They have been used for medicinal purposes in China. In England they are renowned for being the integral ingredient in a green pickled nut paste served on Christmas eve.

Question 35

What is this fruit?

This fruit comes from a small tree and originated in modern day Iran. It was introduced to North America by colonizers and has now spread to North Africa, the Indian subcontinent, and the Mediterranean. This fruit is wonderful raw but is also used in juices, pastes, baking, smoothies, and alcoholic beverages. After opening this fruit you separate the seeds from the white pulp around them, but be careful of the juice because it stains easily. Retrieving seeds from the interior of this fruit is easier when it's frozen.

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