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Quiz about Malamas Kitchen Eggplant Quiche

Malama's Kitchen: Eggplant Quiche Quiz

Preparing this lunch, I was thinking about the different ingredients and procedures and that there were things worth knowing about them. Play the quiz and get the recipe as a bonus.

A multiple-choice quiz by malama. Estimated time: 4 mins.

Author
malama

Time
4 mins

Type
Multiple Choice

Quiz #
367,011

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
525

Last 3 plays: MANNYTEX (4/10), romeo4u (9/10), Guest 172 (5/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. First I prepare the dough. For that I need flour, butter, egg yolk and a little cold water. What should I NOT do? Hint

Take butter straight from the refrigerator.

Knead everything until really homogeneous before adding the water.

Add some salt.

Let rest for half an hour before rolling out.

NEXT>

Question 2 of 10

2. I slice two medium sized eggplants, sprinkle generously with salt and let them sit for half an hour, then rinse them and pat them dry. Why do I do that? Hint

To draw out some moisture, so they need less fat when I fry them.

The salt keeps them from discoloring.

So I don't have to fry them.

The salt is needed to give them some taste.

NEXT>

Question 3 of 10

3. Next I grind the needles of one medium sprig of rosemary with half a teaspoon of salt in a mortar. Rosemary has a lovely smell. It also has a lovely name. What does Rosemary mean? Hint

Dew of the sea.

It is named after a Shakespeare character.

Maritime root.

Remembrance.

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Question 4 of 10

4. I peel and slice 2 large tomatoes. Nowadays tomatoes are ubiquitous, but where do they originate? Hint

Mediterranean

India

China

South America

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Question 5 of 10

5. Prepping is done and I have some time before cooking. Lets learn a bit more about eggplants. Eggplants belong to the nightshade family, same as which other common foods? Hint

beans

zucchini

tomatoes and peppers

bananas and plantains

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Question 6 of 10

6. Which of the following words is the one that does NOT mean eggplant in some language? Hint

Melanzane

K�rbis

Aubergine

Patlican

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Question 7 of 10

7. After I roll out the dough and line a medium size quiche form with it, I layer the eggplant and tomatoes onto it. I put some nice dollops of fresh ch�vre on top of it.

What is ch�vre? Hint

French parsley

Goat cheese

Chives

Greek pesto

8. Besides the crust, eggs and cream are indispensable for a quiche. I mix the rosemary salt with three eggs and 250 ml cream (half a pint). Why is it important to add the salt into the mixture before baking? Hint

It helps the eggs to cook faster.

Because you cannot really add salt after baking.

It prevents the loss of moisture.

It reduces the cooking temperature.

NEXT>

Question 9 of 10

9. To get a quiche that is mildly browned, what is good to sprinkle on top? Hint

Onions

Cheese

Pepper

Chocolate

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Question 10 of 10

10. I am about to bake the quiche for approximately half an hour. What is something I should have done by now? Hint

Set the table.

Preheat the oven to 170 C (340 F).

Tidy the kitchen counter.

Call the kids to the table.

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Most Recent Scores

Dec 11 2024 : MANNYTEX: 4/10
Dec 08 2024 : romeo4u: 9/10
Dec 03 2024 : Guest 172: 5/10
Oct 30 2024 : Guest 104: 6/10

Score Distribution

Quiz Answer Key and Fun Facts

1. First I prepare the dough. For that I need flour, butter, egg yolk and a little cold water. What should I NOT do?

Answer: Knead everything until really homogeneous before adding the water.

If you knead really thoroughly, the pastry will come out very crumbly, and not flaky. Ideally, you knead until the dough looks like irregular bread crumbs. Then you add small amounts of cold water, until the dough becomes smooth and pliable.

For an average quiche form you need 250g (9oz) of flour, half the amount of butter (1 stick) and one egg yolk. All purpose flour will do, but I like spelt flour.

2. I slice two medium sized eggplants, sprinkle generously with salt and let them sit for half an hour, then rinse them and pat them dry. Why do I do that?

Answer: To draw out some moisture, so they need less fat when I fry them.

It used to be necessary, because eggplants can be somewhat bitter and together with the moisture the bitterness would wash out. The varieties that are available nowadays wouldn't need that anymore, but the procedure still reduces the cooking time and the amount of oil needed.

3. Next I grind the needles of one medium sprig of rosemary with half a teaspoon of salt in a mortar. Rosemary has a lovely smell. It also has a lovely name. What does Rosemary mean?

Answer: Dew of the sea.

The name comes from Latin ros=dew and mare=sea. The phrase "Rosemary is for remembrance" is associated with Ophelia in Hamlet.

4. I peel and slice 2 large tomatoes. Nowadays tomatoes are ubiquitous, but where do they originate?

Answer: South America

The plant originated in South America, has been used as food in Central America since 500 B.C. and was brought to Europe by the Spanish conquistadores.

5. Prepping is done and I have some time before cooking. Lets learn a bit more about eggplants. Eggplants belong to the nightshade family, same as which other common foods?

Answer: tomatoes and peppers

Eggplants are a nightshade, the Latin word is solanaceae.

6. Which of the following words is the one that does NOT mean eggplant in some language?

Answer: K�rbis

K�rbis is German for pumpkin/squash. Melanzane is Italian, aubergine is French and patlican is Turkish for eggplant.

7. After I roll out the dough and line a medium size quiche form with it, I layer the eggplant and tomatoes onto it. I put some nice dollops of fresh ch�vre on top of it. What is ch�vre?

Answer: Goat cheese

Ch�vre is French for goat. Goat cheese has a tarter flavor than cheese form cow's milk. Goat's milk might be agreeable when you cannot tolerate cows' milk.

Answer: Because you cannot really add salt after baking.

If you put salt on top after baking, the grains will hopefully loosely stay on top but not really work as a flavor enhancer inside the quiche.

9. To get a quiche that is mildly browned, what is good to sprinkle on top?

Answer: Cheese

Some semi-soft to medium hard cheese - like American mozzarella or Turkish kashar - is best. If you take parmigiano, it will not melt to make a crusty top layer, but just turn brown.

10. I am about to bake the quiche for approximately half an hour. What is something I should have done by now?

Answer: Preheat the oven to 170 C (340 F).

Bake for approximately 35 minutes. Enjoy!

Source: Author malama

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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