Quiz Answer Key and Fun Facts
1. "Anyone who has ever savored a well-_____, juicy rib-eye steak knows how fat lubricates meat..." What is the missing word?
2. "____ meats are processed according to rabbinical law by a specially trained 'shoehet', and the term ____ translates to mean correct or proper." What is the missing word?
3. "The tenderest (and most expensive) cuts of all are the middle and top, known as the ___,___, and ___." What are the missing words describing the best cuts of meat?
4. "The fundamental difference between marinades and spice rubs is that marinades are traditionally made with a(n) ____ liquid..." What is the missing word?
5. Which classic beef dish is described in "The Joy of Cooking" as "An entire filet of beef embellished with pâté and sautéed mushrooms and baked in a pastry crust"?
6. "This Austrian specialty is breaded veal scallopine, although the Germans make it with pork cutlets." What is this classic meat dish?
7. "In many parts of the country, this is what is meant by barbecue. _______ is pork shoulder cooked until it is tender enough to be shredded with a fork..." What is the slow-cooked delicacy that goes in the blank?
8. "Considered by many the national dish of Jamaica, this curry is fiery-hot when made with the Caribbean habanero pepper..." What is this national dish of Jamaica referenced in "The Joy of Cooking"?
9. "____ is French for fattened liver, and it is, indeed, the liver of a duck or goose that has been enlarged to stupendous proportions..." What is the French term for this delicacy?
10. "A classic ingredient in French cuisine, it is found in the center of the long leg bones of animals..." What is this ingredient?
Source: Author
john_sunseri
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Bruyere before going online.
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