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A Food Tour of America Trivia Quiz

The USA has always been a melting pot of different cultures, and the foods popular in the country reflect that fact. There are regional differences, however, in most American cuisine. Match the food to the area where it is most popular.

A matching quiz by Reamar42. Estimated time: 4 mins.

Author
Reamar42

Time
4 mins

Type
Match Quiz

Quiz #
420,009

Updated
Jun 06 25

# Qns
10

Difficulty
Very Easy

Avg Score
10 / 10

Plays
415

Last 3 plays: Guest 99 (10/10), Guest 205 (10/10), tmc61 (10/10).

(a) Drag-and-drop from the right to the left, or (b) click on a right side answer box and then on a left side box to move it.

Questions		Choices
1. Found in the American South, this breakfast item is made from ground corn.		Clam chowder
2. Originating in Mexico but now a staple of Tex-Mex and Southwestern American cuisine, this is usually served as a side dish with beef.		Barbecue
3. Using either beef or pork and slathered in sauces unique to regional tastes, this American dish and cooking style has spread to other parts of the world.		Hot Dogs
4. Europeans brought various sausages with them to the Americas, but this one is served on a bun and the toppings used are unique in each region of the USA.		Fried chicken
5. While originating in the South, this staple of American cuisine has spread across the country, but it is still regarded as a specialty of Southern cooks.		Submarine sandwich
6. Once found only in the New England and New York areas, this hearty soup is now found in most parts of the USA, albeit with the original regional variations intact.		Chitterlings
7. Even though variations of this food, made from animal intestines, have been part of cuisine in many different cultures around the world, it is identified as a strictly Southern dish in the United States.		Pizza
8. Known by various names in different regions of the USA, this sandwich usually consists of a long, baguette style bread with meats, cheeses, and vegetables in the center.		Refried beans
9. This popular Italian food came to the United States in the early 20th century along with thousands of Italian immigrants. It has been totally adopted by Americans, and several regional varieties have since emerged.		Grits
10. This spicy dish originated in Mexico, but the Tex-Mex culture has spread it across the USA, and regional varieties have sprung up in many places.		Chili con carne

Select each answer

1. Found in the American South, this breakfast item is made from ground corn.

2. Originating in Mexico but now a staple of Tex-Mex and Southwestern American cuisine, this is usually served as a side dish with beef.

3. Using either beef or pork and slathered in sauces unique to regional tastes, this American dish and cooking style has spread to other parts of the world.

4. Europeans brought various sausages with them to the Americas, but this one is served on a bun and the toppings used are unique in each region of the USA.

5. While originating in the South, this staple of American cuisine has spread across the country, but it is still regarded as a specialty of Southern cooks.

6. Once found only in the New England and New York areas, this hearty soup is now found in most parts of the USA, albeit with the original regional variations intact.

7. Even though variations of this food, made from animal intestines, have been part of cuisine in many different cultures around the world, it is identified as a strictly Southern dish in the United States.

8. Known by various names in different regions of the USA, this sandwich usually consists of a long, baguette style bread with meats, cheeses, and vegetables in the center.

9. This popular Italian food came to the United States in the early 20th century along with thousands of Italian immigrants. It has been totally adopted by Americans, and several regional varieties have since emerged.

10. This spicy dish originated in Mexico, but the Tex-Mex culture has spread it across the USA, and regional varieties have sprung up in many places.

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Quiz Answer Key and Fun Facts

1. Found in the American South, this breakfast item is made from ground corn.

Answer: Grits

Originating in the Deep South states of Tennessee, Alabama, Georgia, and Florida as a staple food of the Muscogee Creek Indians, grits are a type of porridge-like food made from ground corn. Often cooked in milk or water, grits can be flavored with either savory or sweet toppings and is usually served as a breakfast dish.

While available in other parts of the USA, grits remain most popular in the South.

2. Originating in Mexico but now a staple of Tex-Mex and Southwestern American cuisine, this is usually served as a side dish with beef.

Answer: Refried beans

Most often prepared with pinto beans, refried beans are a popular side dish in Mexican, Tex-Mex, and other Latin American cuisine. The beans are boiled, then mashed into a paste and either fried or baked. They are seasoned differently according to regional preferences. Refried beans have become a staple side dish in the Southwest area of the USA.

3. Using either beef or pork and slathered in sauces unique to regional tastes, this American dish and cooking style has spread to other parts of the world.

Answer: Barbecue

Originating as a style of cooking meat among the Native Americans of the Southeast region, barbecue has become a unique way of cooking and serving meat in most parts of the USA. While pork is popular in most regions, beef is used in Texas and the Southwest. Each region has its own style of barbecue sauce as well.

The practice is also quite popular in Australia and New Zealand, each with their own unique styles and sauces.

4. Europeans brought various sausages with them to the Americas, but this one is served on a bun and the toppings used are unique in each region of the USA.

Answer: Hot Dogs

Originating from both frankfurters and Vienna type sausages, by the early 1900s American hot dogs were made from beef or pork or a mixture of both. They were served on a bun, and the toppings were unique to each region of the country. These include New York style coney dogs, Chicago style with peppers and tomatoes ( but NO KETCHUP!!!) and Detroit style with chili and mustard.

5. While originating in the South, this staple of American cuisine has spread across the country, but it is still regarded as a specialty of Southern cooks.

Answer: Fried chicken

Frying battered and seasoned chicken in fat or oil has precedents in both Scottish and West African cooking, but the dish has been identified with Southern American cuisine since at least the late 1700s. The types of batter and seasonings used are often family recipes passed down through generations and are often closely guarded secrets, shared only with members of the family and no others.

6. Once found only in the New England and New York areas, this hearty soup is now found in most parts of the USA, albeit with the original regional variations intact.

Answer: Clam chowder

Known either as New England, Rhode Island, or Manhattan clam chowder, this soup also can also contain potatoes, pork, and onions. New England style chowder is made with cream and has a thick, milky broth, while the Manhattan style is made with tomatoes and is red. The Rhode Island variety has neither and has a clear broth.

Answer: Chitterlings

Chitterlings, also called "chitlins", are made mostly from the small intestines of pigs. They have been known since the Middle Ages and were consumed in virtually every culture that ate pork. In the USA, they were one of the main foods of the Southern slaves, as the better parts of the animal were reserved for the master and his family.

While not as popular a food as they once were, chitterlings remain part of the "soul food" culture of southerners of African American descent.

8. Known by various names in different regions of the USA, this sandwich usually consists of a long, baguette style bread with meats, cheeses, and vegetables in the center.

Answer: Submarine sandwich

The submarine sandwich is known throughout the USA, and it has almost as many different names as it has variations in its ingredients. It is called a "Po Boy" in the South, a "hoagie" in Pennsylvania, a "hero" in New York, and a "grinder", "Maine Italian", "wedge", or "spuckie" in the New England states.

Answer: Pizza

Pizza as we know it came to the USA in the early 1900s and was at first limited to Italian immigrant communities on the East Coast. After World War II, American troops who had tasted pizza while stationed in Italy helped spread pizza's popularity around the country. Regional variations include Chicago and Detroit deep dish pizza, New York style thin crust, California style with its many topping options, St. Louis style Provel cheese pizza, and many other styles.

10. This spicy dish originated in Mexico, but the Tex-Mex culture has spread it across the USA, and regional varieties have sprung up in many places.

Answer: Chili con carne

Chili con carne, or simply chili is a spicy dish usually made with beef and hot chilis. Beans are also a popular ingredient (though outlawed in true Texas chili!!!). Other types of American style chili include Cincinnati chili, with Greek instead of Mexican origins, Oklahoma chili, similar to Tex-Mex but almost always containing beans, and Springfield, Illinois style "chilli" with beef, red chilis and tabasco sauce. Chili cook-offs are very popular across the USA as people compare recipes and styles.

Source: Author Reamar42

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