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Quiz about Great Australian Street Food
Quiz about Great Australian Street Food

Great Australian Street Food Trivia Quiz


Street food is ready to eat food from a dedicated shop, hawker stand or food truck. In Australia we call this "take-away". Ignoring those fast food places using international franchises, let's talk about the real Australian street food.

A matching quiz by 1nn1. Estimated time: 3 mins.
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Author
1nn1
Time
3 mins
Type
Match Quiz
Quiz #
380,266
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
9 / 10
Plays
993
Awards
Top 5% quiz!
Last 3 plays: Guest 203 (10/10), Guest 96 (5/10), Guest 1 (8/10).
(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.
QuestionsChoices
1. Meat, gravy, pastry, almost always served with tomato sauce  
  Sausage Roll
2. Protein: Battered, crumbed or (increasingly) grilled. Usually eaten with a starchy accompaniment.   
  Hamburger
3. Cylindrical pastry tube, filled with vegetables, mainly cabbage, deep fried.  
  Chico Roll
4. Mince patty, bread roll, sauce, onions, tomato, lettuce, beetroot  
  Sausage Sizzle
5. Sliced potato fingers, deep fried. Universal accompaniment to all take-away food.  
  Meat Pie
6. Sausage meat, pastry wrapping, smaller than a pie.  
  Potato Scallop / Cake / Fritter
7. Sausage, bread slice, sauce and/or mustard plus or minus onions.  
  Battered Sav
8. Shaved grilled meat (usually lamb), tomato, lettuce, sauce, onions, flatbread.  
  Chips
9. Specialised sausage, coated, deep fried.  
  Doner Kebab
10. Sliced potato rounds, battered, deep fried.  
  Fish





Select each answer

1. Meat, gravy, pastry, almost always served with tomato sauce
2. Protein: Battered, crumbed or (increasingly) grilled. Usually eaten with a starchy accompaniment.
3. Cylindrical pastry tube, filled with vegetables, mainly cabbage, deep fried.
4. Mince patty, bread roll, sauce, onions, tomato, lettuce, beetroot
5. Sliced potato fingers, deep fried. Universal accompaniment to all take-away food.
6. Sausage meat, pastry wrapping, smaller than a pie.
7. Sausage, bread slice, sauce and/or mustard plus or minus onions.
8. Shaved grilled meat (usually lamb), tomato, lettuce, sauce, onions, flatbread.
9. Specialised sausage, coated, deep fried.
10. Sliced potato rounds, battered, deep fried.

Most Recent Scores
Mar 15 2024 : Guest 203: 10/10
Mar 11 2024 : Guest 96: 5/10
Mar 08 2024 : Guest 1: 8/10
Mar 07 2024 : Guest 101: 10/10
Feb 25 2024 : Guest 120: 10/10
Feb 23 2024 : Guest 106: 8/10
Feb 23 2024 : Guest 203: 4/10
Feb 17 2024 : Guest 58: 10/10
Feb 17 2024 : Guest 58: 10/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Meat, gravy, pastry, almost always served with tomato sauce

Answer: Meat Pie

The meat pie is as Australian as the hot dog is American. Ubiquitous in Australia, it is fair to say it is a staple food at football matches (and just about anytime food is required on the fly). Whilst each Australian state has standards about how much meat is required for a pie to be called a meat pie, it does not state what part of the animal the meat must come from.

This air of mystery is intensified by the thick gravy that coats the meat. The ideal pie is one smothered in tomato sauce (not ketchup), the gravy thick enough so it does not spill when bitten into, and the pastry thick enough to be able to maintain the pie shape as it must be able to be eaten with one hand as the other, no doubt, will be wrapped around a can of beer as one cheers for their favourite footy team.
2. Protein: Battered, crumbed or (increasingly) grilled. Usually eaten with a starchy accompaniment.

Answer: Fish

Fish with the essential accompaniment, chips (not thin stringy French fries) is Australia's iconic takeaway food. The fish can be of several species with regional variations (South Australia's Mulloway is a personal favourite). The fish will be either battered or crumbed by default (depending on which state you live in) but the other option is usually available on request. Either way it is deep fried. Most fish and chip shops offer grilled fish as an healthier alternative.

The fish will be salted after it is cooked with either table or chicken salt and lemon or vinegar offered as well. Australians also like Tartare (Tartar elsewhere) sauce on their fish.

This is a mayonnaise based sauces with capers and pickles. Popular fish types, Australia-wide, include Barramundi, Snapper, Flake (shark), Whiting and Cod.
3. Cylindrical pastry tube, filled with vegetables, mainly cabbage, deep fried.

Answer: Chico Roll

The Chico Roll is an Australian cultural icon. It is a thick cylindrical tube made of egg and flour pastry filled with a pulped mixture of cabbage and barley with some onion, celery, green beans and beef tallow added. The tube is then deep fried. The Chico Roll was invented in 1951 as an Australian adaptation of a Chop Suey roll.

The inventor, Frank McEncroe, thought these type of rolls were too flimsy to be eaten at the football or cricket, so went about making a larger and more durable product that could be eaten in one hand without utensils.

They were originally called chicken rolls despite not containing any chicken. At their sales peak in the 1960s and 1970s, forty million chico rolls were sold annually. That is 3-4 per person per year.
4. Mince patty, bread roll, sauce, onions, tomato, lettuce, beetroot

Answer: Hamburger

Hamburgers in Australia (and New Zealand for that matter), are different to those found anywhere else in the world. Being given a meat patty, on a bread roll, usually toasted, accompanied with grilled onions, tomato sauce (BBQ sauce available on request), is not that different to anywhere else, but usually lettuce and sliced tomato will be added as well as the unique item - sliced beetroot.
You can option up your hamburger by adding bacon, egg, cheese or pineapple. If you add all four, this is called a hamburger with the lot.
5. Sliced potato fingers, deep fried. Universal accompaniment to all take-away food.

Answer: Chips

Chips are deep fried sliced potatoes where the chips are as fat as a finger, not as skinny as the French fries foisted upon us by fast food restaurants of American heritage. The chip should be cooked twice to achieve a crisp golden exterior and a fluffy soft interior. Condiment of choice is a good squirt of tomato sauce but there is also a nod to the Mother Country with some preferring vinegar. European influences are also present as mayonnaise is increasingly used. The chip as we know it, originated in Belgium but with the massive increase in the trawled fish industry in Britain in the 1800s probably cemented the concurrent rise in chips and fish consumption in the UK which in turn, with Australia's wealth of seafood availability, meant chips also became popular in Australia.

It wasn't a Brit, though, that introduced chips into Australia but a Greek, Athanasias Comino, who opened the first "chipperie" in Melbourne in 1879.
6. Sausage meat, pastry wrapping, smaller than a pie.

Answer: Sausage Roll

The humble sausage roll can be traced back to England around the time of Cromwell where pastry was wrapped around a sausage. Because of our origins as Australians, it became inevitably available here in Australia as one of our first snack foods. We adopted the British tradition of using puff or shortcrust pastry but instead of inserting a sausage into the pastry shell, Australians tend to spoon in sausage mince without casings.

This means that in time the sausage roll has grown from a small half a sausage size to being as large as a meat pie.

The sausage roll is of course accompanied by the ubiquitous tomato sauce. Sausage rolls are unknown in the United States. The closest item that comes close are "pigs in blankets", a smaller, less satisfying result.
7. Sausage, bread slice, sauce and/or mustard plus or minus onions.

Answer: Sausage Sizzle

This is a fairly recent innovation. Fund-raising groups at outdoor events will cook sausages on a grill, place the cooked sausage in a slice of white bread, sometimes add onions plus offer sauces, usually, tomato, BBQ and mustard. It would be difficult to visit a large hardware store on the weekend without passing one of these hastily set up gazebos with essential barbecue grill and folding table used as a servery.

They will also be seen at fetes and will often be at schools and community centres on election day.
8. Shaved grilled meat (usually lamb), tomato, lettuce, sauce, onions, flatbread.

Answer: Doner Kebab

In Australia, a Doner Kebab is often called simply a "kebab" although a shish kebab (skewered meat) is also called a "kebab". Of Turkish origin, Doner Kebab means "rotating roast". In Adelaide they are called Yiros which is probably a corruption of the Greek Gyro (pronounced "YEE-ro") which is a similar product but likely to be made from pork with a yogurt based sauce if it follows the authentic recipe. Regardless of whether it is called a (Doner) Kebab, Gyro or Yiro, this Aussie favourite will consist of flatbread (Often called Lebanese bread), sliced grilled meat, onions, tomato and lettuce and a sauce (traditionally, tahini, yogurt or garlic based but can be tomato, BBQ or chili).

Other fillings are added as standard or optional. These include cheese, mushroom, pineapple, tabbouleh and hummus. Falafel is avaiable as a vegetarian option
9. Specialised sausage, coated, deep fried.

Answer: Battered Sav

The saveloy is a specialised sausage, based on pork, heavily seasoned and bright red in colour. They are used in hot dogs (usually the sausage is boiled not grilled) in Australia. Americans do not think much of Australian hot dogs as the traditional Frankfurter sausage is rarely used. In fish and chips shops, the sausages are dipped in the same batter as the fish then deep fried.

The propensity for Australians to shorten most names to a single syllable means "Saveloy" becomes "Sav". Savs are thought to have originated in Sydney in the 1920s, though their definitive origins are sketchy. Certainly they precede the American corn dog, the closest American equivalent) which was a product of the 1940s.

In Australia, corn dogs are known as Dagwood dogs or Pluto pups.

They are different from battered savs in that the sausage is coated with a thick pastry, not batter, and in the latter a stick is inserted for easy eating. In South Australia, battered savs are known as dippy dogs. Regardless of naming conventions all products listed here, in Australia at least, are served with liberal quantities of tomato sauce.
10. Sliced potato rounds, battered, deep fried.

Answer: Potato Scallop / Cake / Fritter

Given Australia's remarkable ability to have a lack of regional accents despite its vast size, you get to know where some one is from from the words they use rather than how they say them. In Queensland, New South Wales and the ACT, you say potato scallop.

In Victoria and Tasmania you say potato cake and in South Australia and Western Australia you say potato fritter. Another nod to our English ancestry, these thick round potato slices are dipped in batter and deep fried. Eaten as an "accessory" to fish and chips, they are served with salt and vinegar or tomato sauce. (A rare treat when I was a small boy was if I had a few cents, I would go to the fish and chip shop and buy a single potato scallop as they were the cheapest item on the menu. If the owner's wife was there she would give me two and charge me for one).
Source: Author 1nn1

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