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Quiz about Guess the 1970s Dish
Quiz about Guess the 1970s Dish

Guess the 1970s Dish Trivia Quiz


I'll give you the ingredients and you tell me what groovy 1970s dish I am making! So open up that pull top on your RC Cola, put on that mood ring, and join me in the fun!

A multiple-choice quiz by mbovary. Estimated time: 5 mins.
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Author
mbovary
Time
5 mins
Type
Multiple Choice
Quiz #
295,494
Updated
Aug 18 23
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
11086
Awards
Top 10% Quiz
Last 3 plays: ankitankurddit (1/10), Rumpo (10/10), Mpproch (10/10).
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Question 1 of 10
1. I've got my disco class tonight, so I need something fast for the kids. I have 3 cups of left-over diced cooked chicken. I've got some mushrooms and green peppers that I've sautéed in butter. I'm going to toss the whole thing together with a white cream sauce and add pimentos. I'll serve it on top of toast. What am I making? Hint


Question 2 of 10
2. I've got a crowd coming over for an Amway meeting, and I need some appetizers. I've got a couple of containers of chicken livers that I've halved and a whole bunch of water chestnuts. I've mixed up a marinade of soy sauce, ginger, sherry and sugar. I wrapped the chicken liver and water chestnut in bacon with a toothpick and broiled until the bacon is crisp. What trendy 1970's party appetizer have I made? Hint


Question 3 of 10
3. I'm turning up a little Manilow on my 8-Track Tape Player while I whip together some eggs, crispy crumbled bacon, shredded Swiss cheese, and some cream. I'm going to toss them all together, add some salt and pepper and dump it into a prebaked pie shell and slide it on into the oven. What 1970's classic will I be enjoying in about an hour? Hint


Question 4 of 10
4. I'm up late watching Johnny Carson, and I'm starving. All I have is some dry Lipton onion soup mix and a container of sour cream and an unopened bag of Munchos! Hey! I know what I can make! Hint


Question 5 of 10
5. The kids are at the roller rink and I'm planning a romantic dinner for two. I've got some boneless chicken breasts and some chilled compound butter (butter that I mixed earlier with herbs, garlic, salt, and shallots.) While the Blue Nun is chilling, I pound the chicken breasts until they are thin, put some butter in the middle of each piece, and roll it up and dredge the whole thing in flour, egg and bread crumbs. While they are baking, I'll go feather my hair. What 1970s classic have I made? Hint


Question 6 of 10
6. Okay. I'm having a dinner party for 6, and I really want to impress them. I've got a veal loin roast that I've braised, sliced thinly, and stuffed it with a combination of soubise sauce and duxelle (mushroom/onion puree). Then, I put it back together in the shape of the roast, cover it with the extra stuffing and drench the whole thing in a Mornay sauce, and brown it in the oven. What is this yummy, yet complicated dish called? Hint


Question 7 of 10
7. I'm at a party and there are a bunch of people sitting around a hot pot of oil heated by an open Sterno flame. There is a large bowl of pieces of cubed red meat and there are about 6 different dipping sauces on the table. The hostess hands me a sectioned plate and a long, skinny fork. What is this? Hint


Question 8 of 10
8. It's lunch time! I've got some white bread, ham, turkey and Swiss cheese. I stack it all together, dip the whole thing in some beaten egg and fry the it in tons of butter. Then I'll toss some powdered sugar on it and serve grape jelly on the side for dipping! Good thing I'll have my tetherball work out after I eat this! Hint


Question 9 of 10
9. Okay! It's time for dessert! I've got some sponge cake layered with some vanilla ice cream, and I've slathered the whole thing with delicious light and fluffy meringue. I'm going to quickly brown it in a super hot oven to keep the ice cream from melting. My guests will be wowed with the presentation! Hint


Question 10 of 10
10. Oh, it has been a long day. I'm ready to kick back and relax! I've got some orange juice and vodka, so I could make a screwdriver. But hey! This is the 1970s! Let's go the extra mile and add some Galliano. What 1970s concoction have I made? Hint



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Most Recent Scores
Mar 28 2024 : ankitankurddit: 1/10
Mar 28 2024 : Rumpo: 10/10
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quiz
Quiz Answer Key and Fun Facts
1. I've got my disco class tonight, so I need something fast for the kids. I have 3 cups of left-over diced cooked chicken. I've got some mushrooms and green peppers that I've sautéed in butter. I'm going to toss the whole thing together with a white cream sauce and add pimentos. I'll serve it on top of toast. What am I making?

Answer: Chicken a la King

Most people believe that Chicken a la King was created by in the early 1900s by Chef George Greenwald, at the Brighten Beach Hotel in New York. The hotel was owned by Mr. & Mrs. E. Clark King II, and it stands to reason that the dish was named after them. Served with toast, rice or even a pastry shell, chicken a la king is an old 1970s standard.
2. I've got a crowd coming over for an Amway meeting, and I need some appetizers. I've got a couple of containers of chicken livers that I've halved and a whole bunch of water chestnuts. I've mixed up a marinade of soy sauce, ginger, sherry and sugar. I wrapped the chicken liver and water chestnut in bacon with a toothpick and broiled until the bacon is crisp. What trendy 1970's party appetizer have I made?

Answer: Rumaki

Some say Rumaki is Japanese in origin, others say Hawaiian. Who knows, but this hors-d'oeuvre is a party pleaser. You can substitute all kinds of things for the liver or water chestnuts if those aren't your thing. Pineapple chunks, shrimp, scallops all wrapped in bacon are great alternatives.
3. I'm turning up a little Manilow on my 8-Track Tape Player while I whip together some eggs, crispy crumbled bacon, shredded Swiss cheese, and some cream. I'm going to toss them all together, add some salt and pepper and dump it into a prebaked pie shell and slide it on into the oven. What 1970's classic will I be enjoying in about an hour?

Answer: Quiche Lorraine

Quiches can be traced back hundreds of years. They originated in the German medieval kingdom of Lotharingen. Later, the French took control of the area, which they renamed Lorraine. According to Julia Child, the original 'quiche Lorraine' only had eggs, smoked bacon in a cream custard. Americans added the Swiss cheese later. Quiche Lorraine came into vogue during the '70s and was a common dish for family and formal fare.

Its ubiquity and feminine fluffiness inspired masculine rage in the 1982 backlash book, "Real Men Don't Eat Quiche."
4. I'm up late watching Johnny Carson, and I'm starving. All I have is some dry Lipton onion soup mix and a container of sour cream and an unopened bag of Munchos! Hey! I know what I can make!

Answer: French Onion Dip

Did anyone ever actually make soup with the dry Lipton Onion Soup Mix? This dip was a standard in the '70s and is still popular today. Supposedly, the first person who came up with the idea to make a dip by adding dry soup mix to sour cream was a 1950s house wife in California. She originally used Lipton's Onion Soup mix with a container of sour cream, it caught on and the recipe was printed in the local newspaper as "California Dip." When onion soup sales soared, Lipton executives had the recipe printed on every box of Lipton Recipe Secrets Onion Soup Mix.
5. The kids are at the roller rink and I'm planning a romantic dinner for two. I've got some boneless chicken breasts and some chilled compound butter (butter that I mixed earlier with herbs, garlic, salt, and shallots.) While the Blue Nun is chilling, I pound the chicken breasts until they are thin, put some butter in the middle of each piece, and roll it up and dredge the whole thing in flour, egg and bread crumbs. While they are baking, I'll go feather my hair. What 1970s classic have I made?

Answer: Chicken Kiev

The technique of Chicken Kiev was invented by Nicolas Appert, who was the chef for Empress Elizabeth Petrovna in the mid 1700s. It was not called Chicken Kiev, however, until New York restaurants using this method called it "Chicken Kiev" to attract the many new Eastern European immigrants to their businesses.
6. Okay. I'm having a dinner party for 6, and I really want to impress them. I've got a veal loin roast that I've braised, sliced thinly, and stuffed it with a combination of soubise sauce and duxelle (mushroom/onion puree). Then, I put it back together in the shape of the roast, cover it with the extra stuffing and drench the whole thing in a Mornay sauce, and brown it in the oven. What is this yummy, yet complicated dish called?

Answer: Veal Prince Orloff

Who can forget that classic the 1973 episode of The Mary Tyler Moore Show where Lou almost ruins Mary's dinner party when he takes 3 servings of the Veal Prince Orloff for himself, and Mary makes him put it back so everyone else will have something to eat.

This episode inspired home cooks to try this classic French dish, which was created by Urbain Dubois who worked for Prince Orloff, Former Russian ambassador to France in the 19th century.
7. I'm at a party and there are a bunch of people sitting around a hot pot of oil heated by an open Sterno flame. There is a large bowl of pieces of cubed red meat and there are about 6 different dipping sauces on the table. The hostess hands me a sectioned plate and a long, skinny fork. What is this?

Answer: Beef Fondue

"Fondue" comes from the French word "fondre" or to melt, which makes sense because the original fondue was a Swiss peasant method of using up hardened cheese. It wasn't until the mid '50s, however, that Chef Konrad Egli of New York's Chalet Swiss Restaurant introduced Fondue Bourguignonne, which was cooking cubes of meat in hot oil using the fondue method. Chocolate fondue came later, in the early sixties. Each of these types of fondue became very trendy throughout the '60s and '70s.
8. It's lunch time! I've got some white bread, ham, turkey and Swiss cheese. I stack it all together, dip the whole thing in some beaten egg and fry the it in tons of butter. Then I'll toss some powdered sugar on it and serve grape jelly on the side for dipping! Good thing I'll have my tetherball work out after I eat this!

Answer: Monte Cristo

The Monte Cristo sandwich evolved from the French sandwich called the Croque Monsieur, which is a French grilled sandwich with ham and Swiss cheese, like Emmental or Gruyere. No one knows exactly how the evolution happened, but the first official sighting of this sandwich on a menu seems to be at Disneyland in 1966, at the Blue Bayou and Tahitian Terrace restaurants in New Orleans's Square.

They were popular throughout the 1970s, but are rarely seen nowadays.
9. Okay! It's time for dessert! I've got some sponge cake layered with some vanilla ice cream, and I've slathered the whole thing with delicious light and fluffy meringue. I'm going to quickly brown it in a super hot oven to keep the ice cream from melting. My guests will be wowed with the presentation!

Answer: Baked Alaska

Early versions of this dessert consisted of ice cream encased in a piping hot pastry crust. Many versions of it existed in the late 1800s, but it became a sensation when prepared by Chef Jean Giroix in 1895 at the Hotel de Paris in Monte Carlo, Monaco.

In the '60s and '70s, Baked Alaska became the ultimate in impressive desserts to have at your dinner parties or order for dessert on that special occasion.
10. Oh, it has been a long day. I'm ready to kick back and relax! I've got some orange juice and vodka, so I could make a screwdriver. But hey! This is the 1970s! Let's go the extra mile and add some Galliano. What 1970s concoction have I made?

Answer: Harvey Wallbanger

The origins of the Harvey Wallbanger are disputed, of course, but rumor has it that it was created by Donato 'Duke' Antone, mixologist also known for the Rusty Nail, the Flaming Caesar, and the Godfather. He created the Harvey Wallbanger for a California surfer named Harvey who, after losing a surfing competition, got drunk on Duke's concoction of- a screwdriver with a dash of Galliano. Harvey was so inebriated that he banged from wall to wall in his attempt to leave the bar, and thus the 'Harvey Wallbanger' was born.
Source: Author mbovary

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