A Food Quiz ... What do you know about what you eat?

[Arvon]

THE FOOD QUIZ
You shop for food, you cook it, you eat it... But
how much do you really know about it? Take
our food quiz and find out. Bon appetit!
1. Which is heavier: light cream or heavy cream?
a) Light cream
b) Heavy cream
c) Neither—all milk products, including cheese, are the same weight by volume. The only exception is Swiss cheese, which is lighter because it's filled with holes.

2. When a meal is served on an airline, how is it likely to differ from the same meal served on land?
a) It is likely to contain added sucrose, which has natural mellowing agents that reduce stress during long flights.
b) Entrees are likely to contain gelatin, which helps the food retain its natural shape in the pressurized cabin.
c) It probably contains more seasonings, but less salt. People taste food differently when flying, so extra seasoning is added. But they also dehydrate easily, so less salt is used.

3. In addition to adding their own flavor, how else do onions alter the taste of food?
a) They release a caffeine like stimulant. The diner experiences a mild euphoria that enhances their enjoyment of the meal and perceives the food as being tastier than it actually is.
b) They release oils that coat the tongue, dulling the taste of everything except the onion.
c) They irritate taste buds, making them more sensitive to taste.

4. How can you judge the quality of ice cream before you buy it?
a) Weigh it.
b) Twirl the container in midair. Well-balanced ice cream is of higher quality than ice cream that wobbles when thrown.
c) Squeeze it-ice cream, like fruit, isn't "ripe" until it's soft.

5. Botanically speaking, what is the difference between a fruit and a vegetable?
a) Color. Green or yellow means it's a vegetable. Red, blue, or purple means it's a fruit.
b) Seeds. If it has seeds, it's a fruit. If it doesn't, it's a vegetable.
c) Sugar content. A good rule of thumb is if it's sweet enough to be eaten for dessert, it's a fruit.

6. Apple seeds contain which of the following?
a) Cyanide
b) Lactose
c)LSD

7. When, if ever, is it safe to re-freeze food?
a) It's never completely safe. Thawing and re-freezing can "wake up" certain bacteria.
b) It's always safe, but texture and flavor may deteriorate.
c) Only when the food is re-frozen within 90 minutes of thawing.

8. Most of the vitamins in a potato are located where?
a) In the skin
b) Near the skin
c) In the starch

9. Where does Mocha-Java coffee originally came from?
a) The Yemen port of Mocha. (Java means "coffee" in Yemeni.)
b) The Indonesian port of Java, where cacao beans are also grown.
c) The Yemen port of Mocha and the Indonesian port of Java.

10. In addition to adding flavor, how does a marinade change meat?
a) The cooked meat will be juicier.
b) The cooked meat will be drier.
c) The cooked meat will be better preserved. On average, it will remain fresh in the refrigerator three times as long as unmarinated cooked meat.

Answers tomorrow

[johnny]

I prefer not to know what i eat. If something tastes great, but you hear afterwards there was lets say ratmeat in it, would you eat it again ? If it tastes great i don't need to know what's in it, it could ruin it !

[Megabot]

I prefer not to know what i eat. If something tastes great, but you hear afterwards there was lets say ratmeat in it, would you eat it again ? If it tastes great i don't need to know what's in it, it could ruin it !

Yes i agree johnny lol and if you knove what that is in a "Hotdog" you would never eat it again!!

And hey that remind me of a funny story to lol yeah here it is:

An Pakistan guy should visit New York and in pakistan they eat dogs and cat`s or watever so he come to NYC and he so a sign "Nice Hotdogs" yeah the guy think that this was perfeckt because he was starving so he ordered a "hotdog" LOL the when he got it he look at it and say omg "I dont eat THAT part of the dog! lol

[ 07-13-2002, 01:13 PM: Message edited by: Megabot ]

LMAO Megabot!

[LennonCook]

Originally posted by Arvon: THE FOOD QUIZ 1. Which is heavier: light cream or heavy cream? a) Light cream b) Heavy cream c) Neither—all milk products, including cheese, are the same weight by volume. The only exception is Swiss cheese, which is lighter because it's filled with holes.

a.

2. When a meal is served on an airline, how is it likely to differ from the same meal served on land? a) It is likely to contain added sucrose, which has natural mellowing agents that reduce stress during long flights. b) Entrees are likely to contain gelatin, which helps the food retain its natural shape in the pressurized cabin. c) It probably contains more seasonings, but less salt. People taste food differently when flying, so extra seasoning is added. But they also dehydrate easily, so less salt is used.

b.

3. In addition to adding their own flavor, how else do onions alter the taste of food? a) They release a caffeine like stimulant. The diner experiences a mild euphoria that enhances their enjoyment of the meal and perceives the food as being tastier than it actually is. b) They release oils that coat the tongue, dulling the taste of everything except the onion. c) They irritate taste buds, making them more sensitive to taste.

c.

4. How can you judge the quality of ice cream before you buy it? a) Weigh it. b) Twirl the container in midair. Well-balanced ice cream is of higher quality than ice cream that wobbles when thrown. c) Squeeze it-ice cream, like fruit, isn't "ripe" until it's soft.

c.

5. Botanically speaking, what is the difference between a fruit and a vegetable? a) Color. Green or yellow means it's a vegetable. Red, blue, or purple means it's a fruit. b) Seeds. If it has seeds, it's a fruit. If it doesn't, it's a vegetable. c) Sugar content. A good rule of thumb is if it's sweet enough to be eaten for dessert, it's a fruit.

b.

6. Apple seeds contain which of the following? a) Cyanide b) Lactose c)LSD

a.

7. When, if ever, is it safe to re-freeze food? a) It's never completely safe. Thawing and re-freezing can "wake up" certain bacteria. b) It's always safe, but texture and flavor may deteriorate. c) Only when the food is re-frozen within 90 minutes of thawing.

a- you should only ever completely thaw what you`re going to be eating.

8. Most of the vitamins in a potato are located where? a) In the skin b) Near the skin c) In the starch

a.

9. Where does Mocha-Java coffee originally came from? a) The Yemen port of Mocha. (Java means "coffee" in Yemeni.) b) The Indonesian port of Java, where cacao beans are also grown. c) The Yemen port of Mocha and the Indonesian port of Java.

c.

10. In addition to adding flavor, how does a marinade change meat? a) The cooked meat will be juicier. b) The cooked meat will be drier. c) The cooked meat will be better preserved. On average, it will remain fresh in the refrigerator three times as long as unmarinated cooked meat.

a.

[Arvon]

And the answers are....

THE FOOD QUIZ
(Answers from yesterdays quiz)
1-a) Light cream is heavier. "Heavy" and "light" refer to the fat content, not the weight. Heavy cream contains a higher percentage of milk fat (36%) than light cream (15%-18%), but since fat is lighter than water the other major component of cream increasing the percentage of fat reduces the percentage of water, lowering the overall weight.

2-c) The air in a jet plane in flight is lower in pressure and less humid than what most people are used to, which affects the way food tastes. The low pressure impairs the passengers' sense of taste by reducing the volatility of the molecules that give food its odor and taste. Low humidity causes people to become dehydrated, especially if they've been drinking alcohol or coffee both are diuretics that cause your body to eliminate water. So it's not unusual for an airline to add extra seasoning, with the exception of salt, which would further increase the body's need for water.

3-c) The oils that irritate your eyes when you chop an onion have the same effect on your tastebuds and your sense of smell: they irritate your taste and smell receptors slightly, and in this "raw" state the receptors are more sensitive than they would be otherwise.

4-a) Air is whipped into ice cream as part of the manufacturing process, and it's not uncommon for manufacturers of cheaper brands to whip extra air into their ice cream, reducing the amount of actual ice cream in the container and lowering its weight. So if you want to try a new brand of ice cream but aren't sure how good it is, compare its weight to the same size container of a brand you're familiar with. If the unfamiliar brand weighs as much or more, it's likely to be similar or even better in quality.

5-b) Botanists consider only the "ovary" of a plant the part that contains the seeds to be the fruit; so technically speaking, pumpkins, tomatoes, cucumbers, peas, and even corn are all considered fruit. Any other part of a plant that is edible the leaf, root, stem, and so on is considered a vegetable.

6-a) It's true apple seeds contain trace amounts of cyanide, as do apricot and peach seeds. But the amount of cyanide in a single apple seed is so small that it would take hundreds of seeds to amount to a lethal dose. And even if you ate that many seeds you'd probably survive unharmed, because the husk of an apple seed is so hard it's indigestible, even if it's been cooked. The apple seeds and the cyanide they contain would pass through your body completely intact.

7-b) Many people incorrectly believe that freezing food more than once makes it unsafe to eat. This myth dates back to the late 1920s, when frozen food pioneer Clarence Birdseye stamped the words "DO NOT FREEZE" on his packages of frozen foods. He feared that if people mishandled his products by repeatedly thawing and re-freezing them, they'd blame the resulting poor quality on his company, which might harm sales. Some people mistakenly interpreted Birds-eye's warning to mean that re-freezing food is dangerous.

8-b) The most vitamin-rich part of the potato is the pulp just beneath the skin. When you peel a potato, you invariably remove some of the pulp in the process; that's why it's a good idea to cook potatoes with the skins on whenever possible.

9-c) Coffee beans from the port of Mocha in southwestern Yemen had lots of acid but not much flavor; beans from the port of Java in Indonesia had lots of flavor but not much acid. A well-rounded cup of coffee requires both acid and flavor, and it eventually occurred to people that blending the two types of beans would result in a better-tasting cup of coffee than was possible with Mocha or Java beans alone.

10-b) Marinades usually contain acids that tenderize meat. But in the process of tenderizing, they also degrade its ability to retain moisture, which makes the meat drier when cooked. So why bother marinating meat in the first place? It's a tradeoff the tenderness and the flavor obtained by marinating the meat more than makes up for the loss of moisture...at least according to people who like marinades.