1) What do the following products all have in common: Barnum's Animal Crackers, Cream of Wheat Cereal, Grey Poupon Mustard, Knox Gelitin, Life Savers, Milk Bone Dog Biscuits, Planters Peanuts and A.1. Steak Sauce?
2) Do you know what percentage of the total world catch of fish is caught in the northern hemisphere?
a) 10% b) 25% c) 40% d) 75% e) 90%
3) What is the difference between the liquid in a can of salmon and the liquid in a can of tuna?
4) Portobello mushrooms are actually the mature, fully opened form of what mushroom?
5) The following events all took place in the same year. Can you guess what year?
* Gold Bond Trading Stamps were introduced.
* Teflon was discovered.
* Larousse Gastronomique by Prosper Montagne was published.
* Lawry's Seasoned salt was created by Lawrence L. FRank for use in his new restaurant, Lawry's The Prime Rib in Los Angeles.
* Both the Nestle Crunch Bar and Hershey's Krackel bar were introduced.
* Mott's Apple Juice was introduced.
* Nescafe instant coffee was introduced by Nestle in Switzerland.
a) 1918 b) 1923 c) 1928 d) 1933 e) 1938
6) Native to both Europe and the Americas, today this fruit is cultivated in the U.S. from Alaska to Florida, but it is rarely cultivated from seed. The U.S. produces 75% of the world's crop, and it is an important crop in Canada, Australia, Japan, and parts of Africa.
Its name is very old, dating back to at least 1000 AD, There are many theories, but no one really knows for sure how, why and where its name originated. The Romans valued it for its supposed medicinal properties, such as healing loose teeth and treating stomach problems.
This fruit is technically an enlarged pulpy receptacle bearing numerous achenes, or in other words an aggregate of numerous nutlets distributed on an enlarged, pulpy, scarlet receptacle. It is 90% water and contains more vitamin C than an equal quantity of lemons or oranges.
Name this fruit.
7) The Encyclopedia Britannica gives the following description of this bean: The fresh beans "have no aroma. The characteristic aroma results from enzymatic action during curing. The traditional method begins with subjecting the harvested beans to a process of nightly sweating and daily exposure to the sun for about 10 days, until they become deep chocolate brown in color. Then the beans are spread on trays in an airy shelter until dry enough for grading and packing. Curing and drying requires from four to five months. The best grade of cured bean pods may be covered with tiny crystals, which provide the characteristic aroma, sweet, rich, and delicate. This coating, known as givre, may be used as a criterion of quality."
Name this bean.
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