Foods Beginning with M Trivia Quiz

Answer: mackerel

A number of species in the family Scombridae are called mackerel, a noun derived from the Old French meaning marked or spotted. Mackerel are oily and a valuable source of omega-3 fatty acids. They are dispersed throughout the oceans, often preferring coastal areas, and tend to be schooling fish. Whole mackerel are baked, roasted or barbecued; filets tend to be pan fried. (Chef's secret: broken up, the flesh of mackerel makes good pâté and fishcakes.)

Answer: mango

Bruce Cockburn's 1999 lyric begins, "She's got a mango in the garden - sweet as it can be." But not all mangoes are sweet. The mango (Mangifera indica) is a tropical tree which bears a stone fruit. It is eaten, raw or cooked, flesh or juice, sweet or tart, pickled or dried.

The mango is the national fruit of India and Pakistan, as well as the national tree of Bangladesh. One can make a surprising and tasty ice cream out of mango puree and lightly cooked chunks of the fruit.

Answer: marjoram

Marjoram (Origanum majorana) looks and tastes remarkably like oregano, to which it is related. To some palates, its flavour is reminiscent of pine while, to others, more of citrus. It has been cultivated for several thousand years. It may be used fresh or dried, alone or in combinations such as herbes de Provence and za'atar.

The flavour of marjoram lends to its frequent use in sauces, sausages, soups, and stews. Tea made of marjoram leaves and flowers is not only tasty but is reputed to comfort cough and sore throat.

Answer: mascarpone

One of the simplest ways to make cheese is to add an acid (such as lemon juice or tartaric acid) to milk or cream and collect the curds which separate from the whey. Mascarpone is made using this ancient method. Whereas ricotta cheese is made from milk, mascarpone is made from cream. One of the earliest sources of acid was the crystals of tartaric acid left inside barrels of wine. Mascarpone figures prominently in the cuisine of Lombardy.

It is a requisite of tiramisu. A cheesecake made with mascarpone is worthy of great praise.

Answer: Metaxa

Metaxa was invented in 1888 by Spyros Metaxa and made by him and his brothers, Elias and Alexander, in Athens. It is a blend of Muscat wine, Greek brandy, and herbs and spices from around the Mediterranean. It was first exported to the US in 1900 and is now sold worldwide.

There are a variety of versions, each designated by stars. The beverage is consumed neat as a cordial, or mixed with coffee for after dinner, or combined in cocktails.

Answer: mignonette

Probably best known as the classic dressing for chilled raw oysters, mignonette is a remarkably simple mixture of ingredients. Finely-minced shallots are combined with red wine vinegar into which black pepper is coarsely ground. Recipes vary as to the specific type of vinegar used.

The sauce was invented in the 1930s by Chef Théophile Kieffer at the New Yorker Sherry Netherlands Hotel. He used white wine vinegar.

Answer: mizuna

Mizuna is a mustard green (Brassica rapa var. niposinica) which has been cultivated and enjoyed in Japan for many centuries. Its dark green leaves have a slightly peppery flavour (sometimes compared to arugula). Mizuna is eaten fresh, like a salad green, or cooked, as in stir fry or hot pot, or pickled. In parts of Japan, it is considered a winter vegetable because of its hardiness.

Answer: Monterey Jack

Spanish-speaking Franciscan monks in 18th century Alta California made cow's milk cheese in the same manner as farmer's cheese was made in Spain. The result was a mild cheese, marketed in the Monterey area by David Jacks, from which it took the name Monterey Jack's cheese.

When Monterey Jack is marbled with Colby cheese, it becomes Colby-Jack. When it is marbled with Cheddar, it becomes Cheddar-Jack. When spicy chili peppers and herbs are added, it becomes Pepper Jack. A dry Jack version is aged six months and becomes a hard grated cheese in the style of Parmesan.

Answer: Muenster

Muenster is made in the US to imitate a cheese made in Alsace (formerly in Germany, now in France). It is mild and creamy. The orange in its rind, which occurs naturally in Alsatian cheeses, is the product of the addition of annatto, a flavourant and colourant favoured by cheesemakers.

The cheese melts easily and thus appears on pizza, cheeseburgers, grilled cheese sandwiches and the like. (Chef's secret: it mixes well with Cheddar in macaroni-and-cheese.)

Answer: muskmelon

There are many sorts of melon (Cucumis melo) grown in subtropical or warm, temperate climates. Muskmelon is a sweet, hard-shelled melon which travels well and is therefore of commercial interest. It is related to honeydew, cantaloupe, and casaba. The flesh is rich in Vitamins A and C. Most melon is consumed fresh; the Japanese make an interesting liqueur called Midori with it.

It was enjoyed by the Ancient Hebrews, Greeks and Romans.