Steak tartare

Steak tartare - Quiz

1. What is the primary ingredient in steak tartare?

A) Smoked pork
B) Raw ground (minced) beef
C) Cooked lamb
D) Cured salmon

2. Which of the following is commonly served on top of steak tartare?

A) Grated cheese
B) Toasted bread crumbs
C) Raw egg yolk
D) Olive oil

3. What is the name of the French variant that is lightly seared on both sides?

A) Piedmontese battuta
B) Steak à l'Americaine
C) Tartare aller-retour
D) Kibbeh nayyeh

4. Who popularized the myth that Tatars tenderized meat under their saddles?

A) Jean de Joinville
B) Auguste Escoffier
C) Larousse Gastronomique
D) Jules Verne

5. According to the Cambridge Medieval History, why did Mongol horsemen place meat under their saddles?

A) To marinate it in salt
B) To keep it warm
C) To heal horses' saddle sores
D) To tenderize it for eating

6. What was the popular raw beef dish in New York restaurants in the late 19th century?

A) Hamburg steak
B) Kitfo
C) Koulbat
D) Steak tartare

7. In the early 20th century, what was steak tartare called in Europe?

A) Hamburg steak
B) Steak à l'Americaine
C) Steak à la Mongol
D) Tartare aller-retour

8. According to Escoffier's 1922 Le Guide Culinaire, what was the defining difference of 'Steak à la tartare'?

A) Served without capers
B) Served with tartar sauce
C) Served without onions
D) Served with cooked beef

9. Which novel may have influenced the popularization of the dish in Paris through a misunderstanding of 'koulbat'?

A) Michael Strogoff
B) The Cambridge Medieval History
C) Le Guide Culinaire
D) Larousse Gastronomique

10. When was tuna tartare introduced in Paris?

A) 1975
B) 1887
C) 1938
D) 1922

11. Which of the following is considered similar to steak tartare?

A) Beef Wellington
B) Korean yukhoe
C) Meatloaf
D) Fried chicken

12. The 1938 edition of Larousse Gastronomique defined steak tartare as:

A) Raw ground beef with raw egg yolk
B) Cooked beef with tartar sauce
C) Seared meat with onions
D) Minced beef with bread crumbs

13. What primary health concern has reduced the popularity of steak tartare?

A) Lack of flavor variety
B) High cholesterol levels
C) Contamination by bacteria and parasites
D) Lack of preparation techniques

14. According to the World Health Organization, what is required for the risk of bacterial infection in raw meat to be low?

A) Marinating in strong acids
B) Freezing for at least one week
C) Basic hygienic rules and fresh meat
D) Cooking at low temperatures

15. Why does the USDA recommend avoiding uncooked ground beef?

A) It is illegal to sell ground beef for raw consumption
B) The texture becomes unpalatable
C) The meat loses nutritional value
D) Grinding introduces surface pathogens into the interior

16. Which parasite is specifically mentioned as a risk for congenital toxoplasmosis in fetuses?

A) Salmonella
B) Taenia saginata
C) E. coli
D) Toxoplasma gondii

17. How is the beef tapeworm (Taenia saginata) transmitted to humans?

A) Drinking contaminated water
B) Contact with contaminated soil
C) Ingestion of infectious larval cysts in cattle
D) Handling raw vegetables

18. What is the common name for the steak tartare variation popular in Wisconsin?

A) Kitfo
B) Carne apache
C) Cannibal sandwich
D) Crudos

19. In Mexico, how is carne tártara prepared?

A) Smoked over wood
B) Boiled in broth
C) Dried in the sun
D) Cured in lime juice

20. What are raw beef dishes called in Chilean cuisine?

A) Råbiff
B) Kitfo
C) Tatar
D) Crudos

21. In Curitiba, Brazil, what is often used to cover carne de onça?

A) Lime juice
B) Chives
C) Pickles
D) Olive oil

22. What is the name of the Ethiopian dish consisting of raw, minced beef?

A) Hackepeter
B) Battuta al coltello
C) Smørrebrødsbord
D) Kitfo

23. In Belgium, what is the name of the pre-seasoned raw minced meat used in a Martino sandwich?

A) Råbiff
B) Tatar
C) Filet américain préparé
D) Filet américain nature

24. What is the Swedish name for raw beef?

A) Tatar
B) Crudos
C) Råbiff
D) Kitfo

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