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Carnivorous "Joy of Cooking" Trivia Quiz

Quotes from the meat section of the '97 edition of "The Joy of Cooking". Get out your steak knives and dig in!

A multiple-choice quiz by john_sunseri. Estimated time: 3 mins.

Author
john_sunseri

Time
3 mins

Type
Multiple Choice

Quiz #
319,645

Updated
Dec 03 21

# Qns
10

Difficulty
Easy

Avg Score
8 / 10

Plays
4111

Awards
Top 10% Quiz

Last 3 plays: Changeling_de (8/10), Guest 50 (9/10), lonerangerlax (9/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. "Anyone who has ever savored a well-_____, juicy rib-eye steak knows how fat lubricates meat..." What is the missing word? Hint

Pennzoiled

Oiled

Marbled

Buttered

NEXT>

Question 2 of 10

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? Hint

Kosher

Grade A

Kickin'

Chutzpah

NEXT>

Question 3 of 10

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? Hint

Rump, round, and leg

Chuck, shoulder, and brisket

Rib, loin, and sirloin

Shank, short plate, and breast

NEXT>

Question 4 of 10

4. "The fundamental difference between marinades and spice rubs is that marinades are traditionally made with a(n) ____ liquid..." What is the missing word? Hint

Acidic

Sweet

Alcoholic

Carbonated

NEXT>

Question 5 of 10

5. Which classic beef dish is described in "The Joy of Cooking" as "An entire filet of beef embellished with p�t� and saut�ed mushrooms and baked in a pastry crust"? Hint

Steak Diane

Steak tartare

Beef Wellington

Beef bourguignon

NEXT>

Question 6 of 10

6. "This Austrian specialty is breaded veal scallopine, although the Germans make it with pork cutlets." What is this classic meat dish? Hint

Sauerbraten

Wiener Schnitzel

Knockwurst

Frikadellen

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? Hint

Cured ham

Distressed pork

Pulled pork

Virginia ham

NEXT>

Question 8 of 10

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"? Hint

Curried goat

Saron Da Saag

Karahi

Curry in a Hurry

NEXT>

Question 9 of 10

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? Hint

Diabolo menthe

Confit de Canard

Foie gras

Coq au vin

NEXT>

Question 10 of 10

10. "A classic ingredient in French cuisine, it is found in the center of the long leg bones of animals..." What is this ingredient? Hint

Calcium

Marrow

Chitterlings

Sweetbreads

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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?

Answer: Marbled

Marbling is a term referring to how much intramuscular fat appears in the meat. Factors that effect marbling are the breed of the animal and the kind and quantity of feed it consumes. 'Prime' is the term used for beef with the highest degree of marbling.

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?

Answer: Kosher

In order for meat to be kosher, the animal must not be slaughtered when unconscious. And plenty of animals can't be eaten at all, according to the laws of Kashrut, including camels, bats, moles, snails and many more. So you'll never see kosher weasel meat in your butcher's counter.

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?

Answer: Rib, loin, and sirloin

Chuck, shoulder, brisket, shank, short plate and breast are all tougher than the ribs and loins, because they're from muscle groups that are better-exercised. The rump, round and leg are 'in-between' cuts that are still flavorful, but not as tough.

4. "The fundamental difference between marinades and spice rubs is that marinades are traditionally made with a(n) ____ liquid..." What is the missing word?

Answer: Acidic

Acidic liquids that are usually utilized in meat marinades are vinegar, wine, milk (lactic acid) and citrus juices. They're typically combined with oils or spices, and they work by breaking down the proteins in the meat.

5. Which classic beef dish is described in "The Joy of Cooking" as "An entire filet of beef embellished with p�t� and saut�ed mushrooms and baked in a pastry crust"?

Answer: Beef Wellington

Authorities differ on how Beef Wellington got its name, but one of the theories is that an English chef wanted to give the traditional French dish 'filet de boeuf en cro�te' a more patriotic name. The same sort of thing happened in America in the lead-up to the invasion of Iraq in 2003, when 'French fries' became 'freedom fries' and 'French toast' 'freedom toast' on the menus of the House of Representatives restaurants.

6. "This Austrian specialty is breaded veal scallopine, although the Germans make it with pork cutlets." What is this classic meat dish?

Answer: Wiener Schnitzel

A veal scallopine is a thin slice of veal from the top or bottom round of the calf's leg. The Austrians bread the veal and fry it in lard. Of the other dishes listed, sauerbraten is a pot roast, knockwurst is a sausage and frikadellen are fried patties of meat.

Answer: Pulled pork

In North Carolina the pork is mixed with a vinegary, spicy sauce. In Tennessee they use a tomato-based barbecue sauce. And in South Carolina the sauce is mustard-based. In all these areas, though, you can get the meat piled onto a bun (sometimes with coleslaw) and drippings all over the front of your shirt as you devour it.

Answer: Curried goat

The recipe given for Curried Goat says, helpfully, that "lamb or pork can be substituted for the goat", just in case your local meat market doesn't happen to carry goat. In Jamaica, the dish is traditionally served at weddings.

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?

Answer: Foie gras

Foie gras has come under fire in America, because many people and organizations (including PETA and the Humane Society) say that force-feeding the birds is cruel, as is artificially enlarging their livers. According to "The Joy of Cooking", the pate is traditionally served with Sauterne.

10. "A classic ingredient in French cuisine, it is found in the center of the long leg bones of animals..." What is this ingredient?

Answer: Marrow

Marrow is a key factor in the traditional Milanese dish osso buco (literally, 'bone with a hole'), and is mostly fat. The Vietnamese soup phở also utilizes this rich-tasting substance.

Source: Author john_sunseri

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