Foods Beginning with S Trivia Quiz

Answer: sablefish

The sablefish (Anoplopoma fimbria) swims throughout the North Pacific Ocean and is economically important to Japanese, Canadian and US fisheries. It has many other (local) names. The flavour is mild, the texture is similar to Chilean sea bass, and the oil content high, such that the fish may be grilled without drying out. Smoke sablefish is common to New York Jewish cuisine where it is served with bagels. Raw sable is served as Japanese sashimi. Kasuzuke sablefish, marinated in sake before grilling, is popular in Seattle, Washington.

Answer: sambal

Sambal is a hot-and-spicy relish, an essential ingredient in Indonesia, Malaysia, Singapore, Sri Lanka, Brunei, and other parts of Southeast Asia. The base for sambal is hot chilis, ground together with shrimp, ginger, garlic, palm sugar and lime juice.

The grinding is traditionally accomplished by using a stone cobek and ulekan (mortar and pestle) similar to the Mexican molcajete. The precise contents of sambal differ with geographic region, with the availability of ingredients, and with the preferences of your grandmother. Commercially prepared bottled sambal is available but it is better to make your own.

Answer: sauce velouté

Sauce velouté is one of the five "mother sauces" identified by chef Auguste Escoffier. A mother sauce is one from which numerous other sauces can be made. To make it, a light stock is prepared from veal, chicken or seafood. This stock is then thickened with a blond roux (one which has not been cooked to the point of darkening in colour).

The French word "velouté" means velvety, thus the resulting sauce is carefully strained to be certain that it is as smooth as can be. From this sauce, sauce Allemande is made by adding lemon juice, egg yolks and cream, sauce Normande is made by adding cream, egg yolk, mushroom stock and oyster-cooking liquid, or sauce à la Polonaise is made by adding horseradish, lemon juice, and sour cream.

Answer: sausage

Sausage describes any type of ground meat. Bulk sausage is loose and may be made into patties. Sausages are created when bulk sausage is stuffed into skins or casings. Pork, beef and poultry are commonly made into sausage; chicken, game, blood and organ meats are also popular.

The ground contents are normally mixed with salt, wine, fillers (bread crumbs, oatmeal), herbs and spices. The filling may be coarsely ground or puréed into a fine pâté. Casings were traditionally made from intestines; synthetic casings are now popular. Raw sausages must be cooked; cured sausages are ready to eat.

Answer: senkraob

Senkraob (sometimes written "sen kro oub") means "fragrant rice" in the Khmer language spoken in Cambodia. Its long slim shape is comparable to Jasmine rice but the bite is firmer. The aroma is classic. In Cambodia, it won the National Best Rice Award in 2017.

The Glycemic Index of Senkraob has been measured at 62, which is favourable for those living with diabetes. While the principal harvests of this rice occur in April and July, it is now available year around.

Answer: shrimps

Shrimp, large and small, swim in fresh and salt water around the world. In the last several decades, shrimp farming has grown in economic importance. Larger shrimp are sometimes called prawns. Shrimp may be eaten raw, cooked, dried, or fermented. Fermented shrimp paste may smell terrible to some noses but small amounts of it add significantly to Southeast Asian cookery. Shrimp are not kosher.

Answer: snow pea

The French name for an edible-pod pea is "mange tout" which means eat it all. This indicates the edibility of both the small peas and their flat tender pod. The name snow pea for Pisum sativum var. macrocarpum is not descriptive as they do not grow in dead of winter.

They are also called Chinese peas, probably because of their ubiquity in Chinese cooking. Stir-fried snow peas are used in dishes all around Asia, not just in China. (Chef's hint: One of the simplest and best uses of this vegetable is to stir fry it with dried red chiles, chopped scallions, grated garlic and grated ginger, topped with a splash of sesame oil and some chopped peanuts.)

Answer: spareribs

Spare ribs are cut from a pig so as to include the ribs, the meat between them and the muscle covering them. The rough equivalent on a cow is the short rib. Although spareribs are eaten around the world, they are especially important to Chinese and Southern American cookery. Chinese short ribs (paigu) are prepared in a variety of styles, the most familiar to Americans being the Cantonese style of roasting them with a sweet sauce and nibbling them off the bones.

In the American South, slow-cooking spareribs over a low smoky fire is almost an article of religion. Arguments over the most appropriate sauce may result in interpersonal violence.

Answer: steak

The distinguishing characteristic of a steak is that it is cut by slicing across the muscle's fibers. This tends to produce a more tender portion. Steak may be of beef, pork, bison, reindeer, horse, kangaroo or deer. Other cuts of other flesh (fowl or fish) may be called steaks, as well. Steaks are sometimes referred to as chops. Steaks are frequently grilled over gas or charcoal but may also be pan-fried or even slow-cooked in a sauce. Thin slices of raw beef steak are called steak tartare or beef carpaccio.

Answer: suprême sauce

Suprême sauce is one of the "daughter sauces" which can be made by adding cream to a mother sauce, sauce velouté. Sauce velouté is made by thickening a light stock with a light roux; chicken or veal stock are common. From it, suprême sauce is made by adding whole cream or crème fraîche. reducing and straining through a fine sieve.

There are all manner of tweaks: a splash of fresh-squeezed lemon juice, minced sautéed mushrooms and their liquor, any of a variety of herbs. A "shortcut" to suprême sauce is to make sauce béchamel (milk thickened with a butter-and-flour roux) and thin it with light stock.

In culinary school, this is called cheating.