Foods Beginning with U Trivia Quiz

Answer: ube

Ube is like a sweet potato only sweeter and like taro root only used more in sweet dishes like desserts. It is a bright purple tuber with a mild taste. Boiled, mashed and mixed with condensed milk and spices, it is a speciality of Filipino cooking. The intense purple colour of this vegetable has attracted interest outside of Filipino cookery.

It is now used in all manner of desserts: cake, pudding, cheesecake, and even doughnuts.

Answer: ububese

The ububese fruit tree (Annona stenophylla subsp. nana) is native to Africa, especially Angola, Botswana, Mozambique, Namibia and Zimbabwe. It is variously called dwarf custard apple, muroro, and ground sop. In Afrikaans, it is called "wildesuikerappel", in Shona "muroro" and in Ndebele "ububese". The sweet yellow or red fruits may be eaten raw, cooked or made into preserves. Although the tree grows well in the wild, it is not often farmed and thus not widely exported.

Answer: udon

Udon noodles made of wheat flour have been cooked in Japan for many centuries. They are cooked in water or broth and then served hot or cold. If served cold, usually in the summer, the dish is called hiyamugi, and is served with garnishes of sliced omelette, radish, or shredded chicken. If served hot, usually in the winter, the dish is called kake udon, and is surrounded by a gentle broth called kakejiru (dashi, soy sauce and mirin). Hot udon is almost always served with thin-sliced green onion and may be topped with tempura, deep-fried tofu, or kamboko (fish cake).

These are the noodles most often seen in shabu shabu which is the Japanese form of hot pot. Udon is widely regarded as comfort food by the Japanese.

Answer: ugli fruit

Once upon a time in the jungles of Jamaica, a tangerine and a grapefruit fell in love and produced the Jamaican tangelo, popularly known as the ugli fruit. The scientific description is Citrus reticulata × paradisi. Since 1934, the fruit has been marketed as the ugli fruit, with reference to its odd, rough, wrinkled appearance.

The sour-sweet fruit is used for juice, sorbet, smoothies, in salsa or in salad.

Answer: umeboshi

Ume are a plum-like fruit grown on a Japanese tree. The ripe fruit is harvested, packed in salt, and allowed to cure. The result is salty sour preserved plums and salty sour liquid (umezu) which can be used in place of vinegar. Umeboshi (the pickled fruits) are eaten as a snack or a side dish.

The highest quality ume grow in Wakayama prefecture. Umeboshi were eaten by samuri to keep up their strength for battle. Unripe ume, hard and green, are picked and steeped in liquor and rock sugar to produce umeshu - a mild alcoholic beverage and health tonic.

Answer: uni

Sea urchins are eaten around the world but they are an especially delight in Japanese cuisine. The gonads are removed from the urchin and either eaten raw (as shashimi) or dressed and lightly cured with soy sauce and wasabi. The demand for this roe, called uni in Japan, is greater than the Japanese fishery can fulfill so urchins are imported from the US, South Korea and elsewhere.

Answer: urad dal

Grown and consumed all over India and South Asia, urad dal is also known by many other names in many other languages. It is mistakenly confused with the black lentil (Lens culinaris). It is a black bean which is among the most important pulses grown in the area.

It is commonly cooked down and made into a dal or into a batter from which bread is made. A variety of papadum can also be made from urad dal. Immigrants from India took this ingredient with them to the Caribbean. In Caribbean Hindustani and Fiji Hindi, it is known as urdi dal.

Answer: urchins

Sea urchins grow around the world on the bottom of oceans and seas. They look like small spheres from which sharp spines project in all directions. Inside a sea urchin there are edible parts, a sort of roe which can be scraped out through a hole poked in the outer shell. Throughout the Mediterranean, this roe is eaten raw (with lemon) or added to pasta sauces.

It is a component in dishes such as omelettes and soup. There are recipes for its inclusion in mayonnaise, sauce béchamel, and sauce Hollandaise.

Indigenous populations such as the Alaska Natives in the Aleutian Islands, the Māori of New Zealand, and Hawaiian Islanders all eat sea urchin roe, mostly raw.

Answer: Urgèlia cheese

The proper name of Urgèlia cheese, the one that is a protected designation of origin, is Formatge de l'Alt Urgell i la Cerdanya. "Fromtage" sounds more like the French word for cheese ("fromage") than the Spanish word for cheese ("queso"); "fromtage" means cheese in Catalan.

The semi-soft cheese is made of cow's milk, washed rind, aged 45 days, with a mild earthy flavour. The Friesian dairy cattle of l'Alt Urgell and Cerdanya counties in the Catalan are a Dutch breed imported from Switzerland after Phylloxera destroyed the wine grapes in the mid-19th century.

It is a good melting cheese, accompanies fruit well, and is often served with Burgundy and Merlot wines.

Answer: usban sausage

The least expensive cuts of meat (lamb, usually) together with the animal's innards are made into a sausage in the Maghreb. Ground lamb scraps, heart, liver, rice (or barley, couscous or bulgur), mixed with herbs (black pepper, cayenne pepper, cinnamon, dill, mint, parsley, and turmeric) is stuffed in intestine.

The sausages are boiled and then grilled. The result is called asban or osban or usban and is rather the Libyan and Tunisian equivalent of Scottish haggis.