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Quiz about Yall have a biteof Louisiana
Quiz about Yall have a biteof Louisiana

Y'all have a bite...of Louisiana Quiz


Since I moved to the South of my own volition and choice, I've traveled around much of it. When I travel, I like to enjoy the local foods. Come join me on my trips to what my neighbor calls "Looziana".

A multiple-choice quiz by habitsowner. Estimated time: 5 mins.
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Author
habitsowner
Time
5 mins
Type
Multiple Choice
Quiz #
341,744
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
625
Awards
Top 35% Quiz
- -
Question 1 of 10
1. I usually stay in the French Quarter when I visit New Orleans, a city I adore. When I wake up in the morning I look forward to strolling to Jackson Square, where I can indulge in my "eye-opener", cafe au lait, with a strange type of pastry that I've not been offered anywhere else. What is this yummy morning treat? Hint


Question 2 of 10
2. After a morning wandering through the Vieux Carre looking at antiques, I became somewhat hungry. So, I'm off to eat at Central Grocery, the establishment where this filling sandwich - on a type of round bread for which the sandwich is named - olives and all, was invented. I'll order a whole one even though I'll only be able to eat half or less. But then I'll have something for a midnight snack! What is this sandwich called? Hint


Question 3 of 10
3. I really had to make myself walk a lot - and fast - to work off lunch since I was looking forward to meeting a friend for dinner. I think I've done it! We meet at one of our favorite restaurants on Bourbon Street. I pass on the appetizer and instead order one of my favorite entrees, a melange of buggy crustaceans smothered over rice. What did I decide to eat? Hint


Question 4 of 10
4. My friend decided, after some hesitation since everything looked so good, to also have a local dish but made with another type of crustacean which should not be overcooked or they'll become tough. Her dish, unlike mine, is cooked with tomatoes. What well-known dish is she ordering? Hint


Question 5 of 10
5. I decided I want something more substantial for breakfast the this morning. Eggs, for sure, with some meat. Ah, yes, that wonderful porcine roll, with the addition of organ meat and a grain. Also some toast made from french bread, the bread for which this city is known. Now, all I have to do is find a restaurant that serves it at this time in the morning. What meat dish am I looking for? Hint


Question 6 of 10
6. I spent the morning in the Magazine Street area looking through the second-hand and antique stores. By noon I was looking for a cozy eatery and luckily I found one. I noticed their daily special was a legume dish that was a favorite of a New Orleans' native son who played a mean trumpet and sang, too. Since the dish is one of my faves, also, I gladly ordered it, along with some corn bread. What did I order? Hint


Question 7 of 10
7. After spending the afternoon admiring the homes in the Garden District, I took the trolley back to Canal Street and the Quarter. Thinking about dinner - do you think all I do is dwell on food? - I decided I was in the mood for Creole food. I remembered an old song made famous by Hank Williams and decided I wanted that for dinner, a cousin of Spanish paella. Off I went to find what? Hint


Question 8 of 10
8. This was to be my last morning here. For breakfast I availed myself of the offerings on the hotel's table, with coffee, and sat around and enjoyed watching the little bird bathing in the the fountain. Finally I packed up and checked out but I still had some things to do. I wanted to take some bites of something home with me. The deep-fried bites of a large local reptile would be good to nosh on while driving home. In fact, I probably wouldn't have to stop to eat on the way because of nibbling on them. So off I went to the French Market to pick them up. What might these chunks be that I would be biting into? Hint


Question 9 of 10
9. After I'd "fueled" myself for the drive home, I wanted to pick up some boxes of a local sweet confection as gifts for friends, not to mention one for myself...at least one. They're made many different ways, but they always have as the basis this southern nut that's so hard to shell and pick. I knew there was a good shop at the French Market. What am I buying? Hint


Question 10 of 10
10. While I was at the market I remembered to pick up what I'd ordered some weeks ago for my Thanksgiving meal. I've never eaten this food before, but have wanted to for years. Now I'm going to invite some friends over and we're going to try it. It's like a three-in-one food...and somewhat like a "let's clean out a specific house on a farm" food. What is it? Hint



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Quiz Answer Key and Fun Facts
1. I usually stay in the French Quarter when I visit New Orleans, a city I adore. When I wake up in the morning I look forward to strolling to Jackson Square, where I can indulge in my "eye-opener", cafe au lait, with a strange type of pastry that I've not been offered anywhere else. What is this yummy morning treat?

Answer: Beignet

One cup of cafe au lait will get me wide-awake and ready for a full day of walking...or at least a morning of walking. Two cups makes it one for each beignet. Perfect! The beignets are a form of doughnut, made from choux pastry and sprinkled with confectioner's sugar.

Not only are they tasty, and filling, they are the state doughnut of Louisiana. It's fun to sit, sip, eat and people watch at the Cafe du Monde. (I wonder how many other states have declared a "state doughnut"?)
2. After a morning wandering through the Vieux Carre looking at antiques, I became somewhat hungry. So, I'm off to eat at Central Grocery, the establishment where this filling sandwich - on a type of round bread for which the sandwich is named - olives and all, was invented. I'll order a whole one even though I'll only be able to eat half or less. But then I'll have something for a midnight snack! What is this sandwich called?

Answer: Muffuletta

It's a creation of a Mr. Lupo in the early 1900's, consisting of various sliced cured meats and cheeses, topped by olive salad, all on Sicilian muffuletta bread. The olive "salad" is a mixture of olives, carrot, celery and cauliflower, spiced with oregano and garlic, all marinated in olive oil at least overnight.

The sandwich is really enough for two hungry people, particulary with a cold drink, of the likes of Abita.
3. I really had to make myself walk a lot - and fast - to work off lunch since I was looking forward to meeting a friend for dinner. I think I've done it! We meet at one of our favorite restaurants on Bourbon Street. I pass on the appetizer and instead order one of my favorite entrees, a melange of buggy crustaceans smothered over rice. What did I decide to eat?

Answer: Crawfish Etouffee

Crawfish, sometimes called Crawdads or Mudbugs, are crustaceans found mostly in clean, running water that doesn't completely freeze. Etouffee, which translates literally to "smothered", a way Southerners like a number of their foods, is basically a stew, thicker than gumbo. Grounded by a roux and cooked with the Cajun "Holy Trinity", then topped with parsley, it is a wonderful thing for your tongue to behold.
4. My friend decided, after some hesitation since everything looked so good, to also have a local dish but made with another type of crustacean which should not be overcooked or they'll become tough. Her dish, unlike mine, is cooked with tomatoes. What well-known dish is she ordering?

Answer: Shrimp Creole

Shrimp Creole is also served on a bed of white rice. As well as the Holy Trinity, tomatoes and a hot-pepper sauce are added to the dish. The completed mixture is topped with green onions and parsley. To ensure the shrimp do not become overcooked, you can cook the sauce and the shrimp separately, combining them at the last. That way the sauce can meld more and the shrimp will be correctly cooked.
5. I decided I want something more substantial for breakfast the this morning. Eggs, for sure, with some meat. Ah, yes, that wonderful porcine roll, with the addition of organ meat and a grain. Also some toast made from french bread, the bread for which this city is known. Now, all I have to do is find a restaurant that serves it at this time in the morning. What meat dish am I looking for?

Answer: Boudin

Boudin is a sausage made with pork meat, pork liver, white rice, and onions. Yes, it's a very light - called white - sausage. Yes, it is a very good sausage. Although some cooks say it can't be fried because the casing will burst, I've had it fried and it's excellent. That's the way I like it for breakfast. (Perhaps the cook steamed it first and only fried it long enough to brown it?) It's hard for me to find it where I live.
6. I spent the morning in the Magazine Street area looking through the second-hand and antique stores. By noon I was looking for a cozy eatery and luckily I found one. I noticed their daily special was a legume dish that was a favorite of a New Orleans' native son who played a mean trumpet and sang, too. Since the dish is one of my faves, also, I gladly ordered it, along with some corn bread. What did I order?

Answer: Red beans and rice

Red beans and rice was a favorite of Louis Armstrong. I've read that he asked his girlfriend, who was from the north, to fix him a pot of it. Sort of like a litmus test. She did, and must have done well because he married her. Some sort of legume with rice is a well-loved dish in many cuisines, from pigeon peas and rice, to feijoada, to gallo pinto, to moors and christians, to risi and bisi, to my grandmother's ham hock with navy beans over rice.

They're simple to make and are a real comfort food.
7. After spending the afternoon admiring the homes in the Garden District, I took the trolley back to Canal Street and the Quarter. Thinking about dinner - do you think all I do is dwell on food? - I decided I was in the mood for Creole food. I remembered an old song made famous by Hank Williams and decided I wanted that for dinner, a cousin of Spanish paella. Off I went to find what?

Answer: Jambalaya

One of the ways of cooking Jambalaya is by browning the chicken and sausage with the holy trinity, then adding other vegetables, tomatoes and stock and letting it simmer for an hour or so. When the meat is cooked and the broth is melded, add the raw white rice, cover the pot, and cook on low until the rice is ready.

The main difference between Jambalaya and gumbos, etouffees, and creoles is that the rice is cooked with the dish, not used as a base for the topping. Are any of you old enough to remember how fun it was to sing along with Hank Williams when he sang "Jambalaya"?
8. This was to be my last morning here. For breakfast I availed myself of the offerings on the hotel's table, with coffee, and sat around and enjoyed watching the little bird bathing in the the fountain. Finally I packed up and checked out but I still had some things to do. I wanted to take some bites of something home with me. The deep-fried bites of a large local reptile would be good to nosh on while driving home. In fact, I probably wouldn't have to stop to eat on the way because of nibbling on them. So off I went to the French Market to pick them up. What might these chunks be that I would be biting into?

Answer: Alligator bites

Alligator bites are good! Surely better you bite him rather than vice versa, too. I've had them "on a stick" as well as the "bites". Just dredge in flour, dip in buttermilk, then again in flour and deep fry. I put tabasco sauce in the buttermilk because I like the filip it gives. If you don't have buttermilk, regular milk will do. If you don't have regular milk, then skip that step entirely.
9. After I'd "fueled" myself for the drive home, I wanted to pick up some boxes of a local sweet confection as gifts for friends, not to mention one for myself...at least one. They're made many different ways, but they always have as the basis this southern nut that's so hard to shell and pick. I knew there was a good shop at the French Market. What am I buying?

Answer: Pralines

The basic praline is nothing but sugars, milk, butter, nuts and vanilla. Before the advent of aluminum foil they were dropped by spoonfuls, while hot, unto a marble counter until they cooled and dried. The marble kept them from sticking. Most of us don't have marble in our kitchen so we must make do with tin foil. Most people I've bought them for love them.

They are not for diabetics, that's for sure!
10. While I was at the market I remembered to pick up what I'd ordered some weeks ago for my Thanksgiving meal. I've never eaten this food before, but have wanted to for years. Now I'm going to invite some friends over and we're going to try it. It's like a three-in-one food...and somewhat like a "let's clean out a specific house on a farm" food. What is it?

Answer: Turducken

A turducken is a boned turkey stuffed with a boned duck which is stuffed with a boned chicken. They come with your choice of stuffing, most selections having a cornbread base, but they also have some pork/sausage rice stuffings. I've read that a skilled turducken preparer can bone a turkey in two minutes and a chicken in one. I'm impressed. I don't think I can get it out of the plastic bag it came in that quickly. I'm looking forward to trying the turducken in November!
Source: Author habitsowner

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