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Quiz about Glories of Hungarian Cuisine
Quiz about Glories of Hungarian Cuisine

Glories of Hungarian Cuisine Trivia Quiz


More than just goulash! Subtle, varied, hearty and satisfying.

A multiple-choice quiz by ignotus999. Estimated time: 5 mins.
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Author
ignotus999
Time
5 mins
Type
Multiple Choice
Quiz #
365,604
Updated
Dec 03 21
# Qns
10
Difficulty
Tough
Avg Score
6 / 10
Plays
308
Awards
Top 20% Quiz
- -
Question 1 of 10
1. Goulash (Gulyás) is probably Hungary's best-known dish. The Hungarian word has another meaning as well. What else does Gulyás mean? Hint


Question 2 of 10
2. Sour cherry soup (Hideg Heggyleves) can be an appetizer, a soup course or a dessert. Besides eating too much of it, what else should you watch out for when enjoying authentic Hideg Heggyleves? Hint


Question 3 of 10
3. Puszta Schnitzel? Schnitzel is German, but this is a Magyar dish. What makes Puszta Schnitzel different from that stuff they cook in Vienna, you know, Wiener Schnitzel? Hint


Question 4 of 10
4. King Louis XIV of France called Tokay (Tokaj) "the wine of kings and the king of wines." When the wine steward brings your bottle, you notice a prominent single-digit number on the label. What does it indicate? Hint


Question 5 of 10
5. Hungary produces a robust red wine with a strange name and a violent history. What's it called? Hint


Question 6 of 10
6. Chicken paprikas (Paprikás Csirke) is made with chicken and bell peppers - and the spice paprika of course. What's another main ingredient in this celebrated dish? Hint


Question 7 of 10
7. Pörkölt is very popular in Hungary. The word also means "roasted." Why is that a strange name? Hint


Question 8 of 10
8. Stefania meatloaf (Stefánia Szelet) looks ordinary from the outside ... but wait, what's that in the middle of my slice? Hint


Question 9 of 10
9. Some say that true Hungarian Rétes is far superior to mere Strudel. Wherever you stand on that question, what type of flour would you use to make this traditional dessert? Hint


Question 10 of 10
10. Dobos Torta (it's the same in English) was invented by Hungarian confectioner József Dobos in 1885. It stays moist for a longer time than many cakes and torts. Why? Hint



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Quiz Answer Key and Fun Facts
1. Goulash (Gulyás) is probably Hungary's best-known dish. The Hungarian word has another meaning as well. What else does Gulyás mean?

Answer: Herdsman

Gulya means a herd of cattle. A Gulyás is a herdsman; they probably invented this savory stew. Goulash is usually prepared with beef, veal, lamb or pork - preferably a tough cut, so the collagen in the meat thickens the stew as it simmers. (Please, no flour-based roux!) Among the many varieties is Hamisgulyás ("Fake Goulash"), made with beef or veal bones instead of meat. Don't forget the paprika ... hot or mild as you prefer.
2. Sour cherry soup (Hideg Heggyleves) can be an appetizer, a soup course or a dessert. Besides eating too much of it, what else should you watch out for when enjoying authentic Hideg Heggyleves?

Answer: Cherry pits

Sour cherry soup is traditionally made from fresh whole Morello (tart) cherries, pits and all. The basic ingredients also include sour cream and sugar, with perhaps some cinnamon and cloves. It's served chilled, with an optional dash of white wine. Go easy on the sugar; you want to retain some of the tartness. Canned cherries really won't do; no paprika either.
3. Puszta Schnitzel? Schnitzel is German, but this is a Magyar dish. What makes Puszta Schnitzel different from that stuff they cook in Vienna, you know, Wiener Schnitzel?

Answer: It's a pork cutlet

Wiener Schnitzel is always made with veal; Puszta Schnitzel is made with pork. The Puszta region was once 20,000 square miles of grassland, where the Csikós (Hungarian cowboys) herded horses. Today, it's mostly cultivated farmland. Legend has it that the cutlet was placed beneath the saddle to tenderize it. (It remains unclear why cowboys ate pork cutlets.) In the modern and more sanitary version, a pork loin cutlet is breaded and prepared like those Austro-German Schnitzels, and served with a remoulade or paprika-flavored sauce and hot peppers.
4. King Louis XIV of France called Tokay (Tokaj) "the wine of kings and the king of wines." When the wine steward brings your bottle, you notice a prominent single-digit number on the label. What does it indicate?

Answer: The level of sweetness

Tokaj is made using grapes affected by "noble rot"; Aszu in Hungarian. Don't worry. It's perfectly safe. The more Aszu grapes the sweeter the wine. The Puttonyos number tells you how sweet: from 3 (semi-sweet) to 6 (very sweet indeed). There's even a type called Aszu Eszencia, made from 100% Aszu grapes, but the sweetness number scale doesn't go that high.

Originally, the Puttonyos number was based on the proportion of Aszu grapes in the wine. Today, it's determined scientifically, based on the number of grams of residual sugar per liter.
5. Hungary produces a robust red wine with a strange name and a violent history. What's it called?

Answer: Bull's Blood

The Romans planted vineyards in the region of Hungary in the 5th century CE, though viticulture may have taken root even earlier. Turkish invaders brought red wine vines with them in the early 16th century. During the Turkish siege of Eger in 1552, the blood of bulls was supposedly mixed with the red wine to fortify the Hungarian defenders.

More pleasantly, the Ottoman Turks introduced Tokaj wine, as well as other culinary influences. Hungary's first paprika was produced in the late 1520s, by - you name it, the Turks. Let culture trump conflict.
6. Chicken paprikas (Paprikás Csirke) is made with chicken and bell peppers - and the spice paprika of course. What's another main ingredient in this celebrated dish?

Answer: Sour cream

Sour cream is a key ingredient in much of Hungarian cooking. Here, the pan juices are thickened with a paprika roux, and flavored with additional sweet paprika. Sour cream is blended in to create a red-orange sauce that just naps (coats) the chicken.

Some folks add a bit of tomato paste for color. Serve it with thick hearty noodles or rice, to gather up the sauce. Run out of noodles? Cut a wedge of fresh-baked Cipó - crusty round bread - and don't be shy about dipping.
7. Pörkölt is very popular in Hungary. The word also means "roasted." Why is that a strange name?

Answer: There's no roasting involved

In Hungary, Pörkölt is second only to goulash in popularity, but it is not well-known outside Eastern Europe. It's a meat stew - like goulash - but with fewer ingredients and less gravy. One recipe: sauté onions in lard, then add chunks of meat and some paprika. Stir-fry the meat quickly to sear in the flavor; add a little water; reduce the heat; simmer until done. Take your time, and enjoy the aroma as it cooks. You can add bell peppers, tomato or vegetables - but never potatoes.

The Transylvanian version actually omits the paprika. Ah, well.
8. Stefania meatloaf (Stefánia Szelet) looks ordinary from the outside ... but wait, what's that in the middle of my slice?

Answer: A hard boiled egg

It's sometimes called Stefania Slices because of the striking appearance of the white-and-yellow egg when the loaf is "carved." Traditionally, the loaf contains three hard boiled eggs, placed carefully in the center of the loaf so that the maximum number of slices include the picturesque pattern. Remember to hard boil the eggs before baking the loaf, and plate the slices in the kitchen so the best-looking side faces up.
9. Some say that true Hungarian Rétes is far superior to mere Strudel. Wherever you stand on that question, what type of flour would you use to make this traditional dessert?

Answer: High-gluten wheat flour

Although the name Strudel is German, this dish (and the Hungarian word for it) likely originated in Turkey centuries ago. Rétes has a pastry shell composed of many paper-thin layers, similar to Greek Phyllo. High-gluten flour is a must: stretch the dough until you can read a love letter through it.

Morello cherries, poppyseeds and sweet cheese are popular fillings. In the old days, Rétes was formed into a circle before baking. Now, it's a long strip like Strudel - but ever so much better, some say.
10. Dobos Torta (it's the same in English) was invented by Hungarian confectioner József Dobos in 1885. It stays moist for a longer time than many cakes and torts. Why?

Answer: Hard caramel topping

József Dobos created a thinly-layered cake that was both tasty and practical. In an era when most cakes used whipped cream, Dobos formulated a chocolate buttercream frosting that fared better without refrigeration. To keep his cake moist, he added a thin top layer of hard caramel.

He also used lots of eggs: about a dozen for the batter plus 4 or 5 more for the filling. Want the recipe? Dobos kept it secret until his death in 1906: he left the recipe to a Budapest confectioners' guild with the proviso that all members could use it. You can too, even if you're not a guild member - or Hungarian.
Source: Author ignotus999

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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