Alpha-Edibles - "C" Trivia Quiz

Camembert is a soft, creamy cheese that originated in Normandy, France, in the late 18th century. It is made from cow's milk and has a white, edible rind of bloomy mold that develops during the aging process. The cheese's interior is pale yellow, with a smooth, buttery texture and a rich, earthy flavor that becomes stronger and more pungent as it matures. Camembert is typically eaten at room temperature and can be served with crackers or bread as part of a cheese board.

It's also delicious baked until gooey and paired with fruits, nuts, or honey.

Cannoli are iconic Italian desserts that originated in Sicily, traditionally enjoyed during festive occasions. They consist of crispy, tube-shaped pastry shells filled with a creamy ricotta-based filling that is often sweetened and flavored with vanilla, cinnamon, or citrus zest.

The shells are golden brown and crunchy, while the filling is smooth and rich. Cannoli are usually garnished with powdered sugar, chocolate chips, pistachios, or candied fruits.

Capers are small, round flower buds from the caper bush, a plant native to the Mediterranean region. They are harvested and preserved in brine or vinegar, giving them a tangy, salty flavor with a hint of bitterness. Capers are green and have a soft, slightly wrinkled appearance.

Their piquant taste makes them a popular ingredient in Mediterranean cuisine, adding a burst of flavor to dishes like pasta puttanesca, chicken piccata, and salads. They are also often used as a garnish for smoked salmon or blended into sauces like tartar sauce.

Carpaccio is a classic Italian dish that originated in Venice in the mid-20th century, named after the Renaissance painter Vittore Carpaccio. It traditionally consists of thinly sliced raw beef or veal, arranged in a flat, circular presentation. The meat is tender and delicate in flavor, often seasoned with olive oil, lemon juice, salt, and pepper to enhance its natural taste.

Modern variations may use fish, such as salmon or tuna, or even vegetables. Carpaccio is usually served as an appetizer, garnished with capers, shaved Parmesan cheese, or arugula.

Cassava, also known as yuca or manioc, is a starchy root vegetable native to South America that has become a dietary staple in many tropical regions worldwide, including Africa and Asia. It has a long, tapered shape with a rough, brown outer skin and a firm, white interior. Cassava has a mild, slightly nutty flavor and a texture similar to potatoes when cooked.

It must be properly prepared and cooked, as raw cassava contains naturally occurring cyanogenic compounds that can be toxic. Cassava can be boiled, fried, or mashed and is often used to make flatbreads, fries, or tapioca starch, which is used in puddings and boba pearls.

Chimichurri is a zesty sauce that originates from Argentina and Uruguay, traditionally served alongside grilled meats in a dish called asado. It has a vibrant green appearance, though red versions using red peppers also exist. The sauce is made from finely chopped parsley, garlic, olive oil, vinegar, and spices like oregano and red chili flakes, giving it a fresh, tangy, and slightly spicy flavor. Chimichurri is typically used as a marinade or a topping for steak, chicken, fish, or cooked vegetables.

Celeriac, which is often called celery root, is a knobby, bulbous root vegetable that is closely related to celery. Native to the Mediterranean region, it has been grown for centuries and is popular in European cuisines. Celeriac has a pale beige outer skin, which is rough and needs to be peeled, revealing a creamy white interior.

Its flavor is mild and earthy, with a hint of celery-like freshness. Celeriac can be eaten raw, thinly sliced or shredded into salads, or cooked in a variety of ways, such as roasting, mashing, or pureeing into soups.

Chanterelles are a type of wild mushroom prized for their delicate flavor and golden, trumpet-like appearance. They are native to forests across Europe, North America, and Asia and have been foraged and enjoyed for hundreds of years, particularly popular in French and Scandinavian cuisines. Chanterelles have a slightly fruity, nutty taste with hints of pepper and a firm texture.

These mushrooms are often sautéed with butter and garlic or added to soups, pasta, or risottos.

A calzone is an Italian dish that originated in Naples, resembling a folded pizza. It is made by filling pizza dough with ingredients such as mozzarella cheese, ricotta, cured meats like ham or salami, and sometimes vegetables like spinach or mushrooms, though traditionally it lacks tomato sauce.

The dough is folded into a half-moon shape, sealed, and baked or fried until golden brown. Calzones have a crisp, flaky crust on the outside and a warm, gooey interior. They are often eaten on the go, with a side of marinara sauce for dipping.

Calabash, also known as bottle gourd, is a fruit native to Africa and widely cultivated in tropical and subtropical regions. It has a smooth, green skin (later maturing to a brownish yellow) and a rounded or elongated shape, resembling a bottle when fully grown.

When young, calabash has a mild, slightly sweet taste with a tender texture. It is commonly used in curries, soups, or stir-fries, and can also be stuffed or steamed. In some cultures, dried calabash shells are repurposed as utensils, containers, and even musical instruments.

Ciabatta is a relatively new style of Italian bread, originating in the 1980s in the Veneto region, created as a response to French baguettes. Its name means "slipper" in Italian, referring to its flat, elongated shape. Ciabatta has a crisp, golden crust and a light, airy interior with large holes, thanks to the high hydration in its dough.

The bread has a mild, slightly tangy flavor, and is used for sandwiches, such as paninis, or served alongside soups, salads, and pasta.

Chorizo is a flavorful sausage that originates from the Iberian Peninsula, specifically Spain and Portugal. It is made from pork and seasoned with a variety of spices, most notably smoked paprika, which gives Spanish chorizo its vibrant red color and smoky, slightly spicy flavor.

There are two main types: cured chorizo, which is firm and can be sliced and eaten like salami, and fresh chorizo, which is softer and must be cooked before eating. Chorizo is often used in tapas, stews, and rice dishes like paella.

In Mexican cuisine, a spicier, fresh version is crumbled and cooked for tacos, quesadillas, or breakfast dishes like huevos con chorizo.