Briskets and Biscuits Trivia Quiz

Answer: Groans

Ah, scones with a jam and clotted cream - "scones" that rhyme with "groans", or "scones" that rhyme with "dons", however you say it - can't be beaten with a nice hot cup of tea!

Differing slightly from the biscuits that are eaten in the Southern USA, scones are a delight my Texan friends view with suspicion. But to be fair, I was sceptical about gravy made with bacon fat and milk being poured over "biscuits" and served to me for breakfast.

In much of the English speaking world, cookies (USA) are called biscuits. Meaning "twice cooked", the term "biscuit", derives from the Latin "bis coctus".

Answer: Chocolate

Mole (pronounced moh-lay) sauce is a delightful concoction of various sorts of chili peppers, tomatoes, herbs and spices, and yes, generally includes chocolate! However, the Aztec word 'molli' or 'mulli' actually means sauce - so mole sauce is a redundancy.

The preparation of mole can take days so that flavours are properly developed. It can be spooned over chicken, pork - even on top of enchiladas. And it's YUM!

Answer: True

The origin of flan goes back to Roman times, when it was a savoury dish, rather like quiche without a pastry shell. The name itself derived from the Latin 'flado' meaning 'flat cake'. In mediaeval times it had sugar added and voila! flan was invented.

Though the French, Spanish, English and Italians all have versions of it, it's believed that it was the Spanish that added the caramel sauce.

Answer: Clam

Though the word looks like gee-oh-duck, it's pronounced gooey-duck. It's the largest kind of clam, and it burrows into the seafloor. It's too big to serve to one person, so it's usually served sliced, often ceviche, or in sushi. In Japan, geoduck is called mirugai, or giant clam.

Answer: Cheese on toast

Known in Wales from the 1500s as 'caws pobi' (Welsh for toasted cheese) this simple meal was a staple of the Welsh diet. It became so popular it became synonymous with the country and was even given its own national day on September 3rd.

Answer: Ice cream

In Australia, drumsticks are ice creams made by the firm Peters, originating in their 'Arctic Delicacy' factory. They have waffle cones, and are conical in shape. Its development occurred about the same time as a similar idea in the USA; however, it's believed that putting a squirt of chocolate at the bottom of the cone to prevent the ice cream leaking out was the innovation of the Peters plant in Brisbane.

Answer: Foamy, creamy dessert

Well, it seems I misread the menu. Maybe it was a spelling mistake, do they even use moose for food up there? Anyway, I didn't get a nice, rich, gamey tasting stew, I got dessert instead. However, it was delicious, so no complaints.

As with many things, the mousse started out in France as a savoury dish, incorporating bubbles through the use of whisked egg whites. In fact, the French word 'mousse' means 'foam', in English. Fruit was added making it a sweet dish; and then chocolate was used, and is now probably the most common sort of mousse.

Answer: Offal - thyroid and pancreas

Sweetbreads are so named because of their rich texture, and because the old English word for flesh is 'braed'. Usually the thymus gland and pancreas of veal, pork or lamb are used, and very often they are crumbed. Ladolemono, a lemon-sage sauce is often served with them when they are grilled in Greece. Nutritious, and delicious!

Answer: A tomato-topped flatbread

Turns out coca isn't the same as cocoa. Coca in Spanish is a flat spongy cake - just like the flatbread I was served.

Trampó is a regional Majorcan salad, made of fresh ingredients such as tomato, onion and green pepper, drizzled with olive oil. This yummy salad tops the flat bread - a bit like Italian bruschetta.

Answer: Lamb

When the English came to New Zealand, they wanted to keep up with their tradition of eating goose at Michaelmas - but there were none to be found. Improvising cleverly, they removed the bone from a leg of lamb (or mutton), filled it with stuffing, and baked it. The stuffing had apricots and honey in it, then the leg was soaked in red wine - all giving the appearance of goose, once cooked.

Not what I had in mind, but nonetheless delicious.