Register New Player - Log In
Welcome to our world of fun trivia quizzes and quiz games:     New Player quiz register Play Now! trivia game

A Tasty Sampling

Created by RIO2010

Fun Trivia : Quizzes : Cooking and Baking
A Tasty Sampling game quiz
"An Irish stew or a bouillabaisse of a quiz - a little of everything to tickle your palate."

15 Points Per Correct Answer - No time limit  



1. When beating egg whites this ingredient is often added to add more volume or to stabilize the mixture.
    Cream of Tartar
    Salt
    Baking powder
    Baking soda


2. A favorite dish made in Switzerland with grated potatoes.
    Rösti
    Schnitzle
    Latke
    Pommes dauphinoise


3. Which of these flavours is a classic ingredient of Béarnaise sauce?
    tarragon
    chives
    garlic
    sugar


4. Which world-travelled American mastered the art of French cooking and co-wrote a 2-volume book on the subject with two French partners?
    Jamie Oliver
    Julia Wild
    Julie Powell
    Julia Child


5. If you wanted to flavour your soup or stew with herbs you might tie them into one of these.
    Potpourri
    Herbe ŕ poux
    Bouquet garni
    Persillé


6. Which of the following is an Indian flatbread?
    Rogan josh
    Cachapa
    Paratha
    Flatkaka


7. What ingredient, occurring naturally in some fruits, ensures a good 'set' when making jams and jellies?
    Pectin
    Riboflavin
    Gelatine
    Guar gum


8. In a Brazilian Feijoada, whose main ingredient is black beans, which of the following would not be in or accompanying the meal?
    Farofa
    Pig's ear
    Chicken breast
    Sliced oranges


9. Tzatziki is a Greek dish whose ingredients include:
    Chickpeas and olive oil
    Vine leaves and rice
    Ground lamb and eggplant
    Yoghurt and cucumber


10. In England, a steamed suet pudding made with dried fruit and usually served with custard, is known as ----?
    Yorkshire Pudding
    Summer Pudding
    Spotted Dick
    Bread and Butter pudding


Copyright, FunTrivia.com. All Rights Reserved.
Legal / Conditions of Use
Compiled Jun 28 12