Foods Beginning with K, Part 2 Quiz

Answer: Kahlúa

Kahlúa is a simple liqueur made in Veracruz, Mexico, from rum, sugar and Arabica coffee. It was first produced by Pedro Domecq in 1936. The name "Kahlúa" is a Nahuatl word meaning "House of the Acolhua people". There are several varieties of the liqueur of varying alcoholic potency.

It is consumed as an after-dinner drink and in cocktails such as the White Russian, Black Russian and B-52. (Chef's tip: An elegant dessert can be made quickly and easily by drizzling Kahlúa over a small dish of vanilla ice cream.)

Answer: kasseri

Kasseri is produced only in Greece. A similar cheese called kashkaval is produced in Turkey and elsewhere. Kasseri is made only with sheep's milk; if made with cow's milk, it must be marketed under another name. The name comes originally from the Hebrew where it indicated that the cheese was made without rennet and was therefore kosher.

When the Greek cheese pie tyropita is made with kasseri, it is called kasseropita. Kasseri cheese melted in a frying pan, doused with brandy and set afire is called saganaki and is served still burning to shouts of "opa!" which is Greek for "how cool is that!?".

Answer: ketchup

There are raging debates among etymologists about (1) the origin of the words "ketchup" and "catsup" and (2) which of them is correct. In its modern form, ketchup is a red sauce made from the solids of red ripe tomatoes, preserved with vinegar, sugar, salt and seasonings.

There have been many other forms throughout gastronomic history. Heinz Tomato Ketchup is by far the largest selling brand in the world; the sauce may be made at home for those who wish to refine it to their own tastes. See Silvana Franco, "Salsas and Ketchups" (Chartwell, 1995) and Andrew F. Smith, "Pure Ketchup" (University of South Carolina Press, 1996).

Answer: kidney bean

Kidney beans are so called because their shape resembles that of a human kidney. They are a variety of Phaseolus vulgaris. There are many different sorts: red kidney beans may be dark red, red or pink; speckled kidney beans are speckled; white kidney beans are called cannellini in Italian. Kidney beans are a low-fat, high-protein food rich in nutrients.

These beans are common in the Cajun-Creole versions of red beans and rice, although other beans may also be used. Some people add them to chili con carne but, from a chili purist's point of view, this is heresy.

Answer: kingfish

Entirely too many saltwater fishes are called kingfish. The Japanese meagre (Argyrosomus japonicus) is called mulloway, jewfish, and butterfish in Australia. The opah (Lampris guttatus) is also known as moonfish and sunfish. The kingcroaker (Menticirrhus spp.) is widely dispersed and known as the Southern kingfish (Menticirrhus americanus), the Gulf kingfish (Menticirrhus littoralis), Northern kingfish (Menticirrhus saxatilis), and California corbina (Menticirrhus undulatus).

The king mackerel (Scomberomorus cavalla) is often smoked.

The yellowtail amberjack, yellowtail kingfish, or great amberjack (Seriola lalandi) is popular in Oceania. These are especially good in sashimi.

Answer: kirsch

The German noun "Kirschwasser" means cherry water in English. It describes a clear brandy distilled from cherries (and their pits). Sour cherries are used; the brandy is not sweet. It may be drunk before dinner as an apéritif or after dinner as a digestif.

It is an ingredient in fondue and in cherries jubilee. It is essential to the German Schwarzwälder Kirschtorte (Black Forest gateau). The tiny amount of cyanide in kirsch, derived from the cherry pits, is unlikely to poison the drinker.

Answer: knackwurst/knockwurst

Knackwurst derives from the German verb "knacken" meaning to burst or split or pop. It appears to have been used to describe how this pork-and-veal sausage explodes in the mouth when bitten into. The alternative (American) name "knockwurst" is a corruption. The sausage is commonly seasoned with plenty of garlic and often smoked over an oakwood fire. Great variety exists.

Answer: kohlrabi

Kohlrabi is also known as the German turnip or cabbage turnip, 'tho it is not a turnip at all. It is popular in Northern and Eastern Europe, in Vietnam and India. The bulb, leaves and stem of the kohlrabi are edible with the exception of the peel which is tougher than canvas.

It is eaten raw shredded in salads or cooked (steamed, stir-fried, boiled) in savoury dishes. It is also used as cattle feed.

Answer: kombu

Konbu or kombu is several species of edible kelp used in Japanese, Chinese, Korean and other Asian cuisines. It is called "dasima" in Korean and "hai dai" in Chinese. The English noun "kombu" is borrowed directly from the Japanese. It is sold fresh, dried, powdered or pickled. Fresh kelp is used in sashimi. Dried kombu and shavings of katsuobushi (fermented and dried skipjack tuna) are steeped in hot water to make dashi broth.

Answer: kumquat

Kumquats (spelt "cumquats" in Australia) are small citrus fruits (Citrus japonica) which look like very small oranges (Citrus sinensis). Kumquats are edible, skin and all, and often appear in fruit salads. Despite its scientific name, the kumquat is a native of China. They were introduced to Europe by Robert Fortune, who collected them on behalf of the London Horticultural Society in 1846. (Chef's tip: Kumquats make a delightful sorbet, tinged with a bit of fresh ginger, and a lovely marmalade, made tart with a bit of fresh-squeezed lemon juice.)