Quiz about Reheated Leftovers 2nd Course
Quiz about Reheated Leftovers 2nd Course

Reheated Leftovers, 2nd Course Quiz

This is a culinary quiz, originally written by author thejazzkickazz, reworked a bit and served up anew for you to chew on.
This is a renovated/adopted version of an old quiz by author thejazzkickazz

A matching quiz by FatherSteve. Estimated time: 3 mins.
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3 mins
Match Quiz
Quiz #
Apr 27 22
# Qns
Avg Score
8 / 10
Top 35% Quiz
Last 3 plays: garydart (8/10), ccvlfb (10/10), Guest 203 (4/10).
Mobile instructions: Press on an answer on the right. Then, press on the gray box it matches on the left.
(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.
Imagine yourself eating the dish in the right-hand column and then place yourself in an appropriate eatery in the locale in the left.
1. England   
"Buddha's delight"
2. Korea  
3. Ireland  
4. US-Mexico border  
"finnan haddie"
5. China  
"pique macho"
6. US  
"bear claw"
7. Bolivia  
8. Scotland   
"spotted dick"
9. Argentina  
10. Japan  

Quiz Answer Key and Fun Facts
1. England

Answer: "spotted dick"

While sitting in a restaurant in England, you are enjoying a steamed pudding, light in colour, studded with dried currants, raisins or other dried fruit. The pudding was historically made with suet but is more commonly made modernly with butter. Other names for spotted dick are spotted dog and railway cake. In the dining room at the Houses of Parliament, they renamed it "Spotted Richard."
2. Korea

Answer: "bi-bim-bop"

While sitting in a "leseutolang" in Korea, you are enjoying a bowl with rice in the bottom, topped by "namul" (pickled vegetable salad) or kimchi, a sauce or sauces, thin-sliced meat and a raw or fried egg. Bibimbap is best made with a bit of lightly burned rice on the very bottom topped with warm moist rice before the other ingredients are added.

It is also very popular in Korean restaurants in the US.
3. Ireland

Answer: "boxty"

While sitting in a pub in Ireland, you are enjoying a fried potato pancake. This is a dish made of shredded raw potatoes and flour, cooked in a cast-iron pan in bacon fat. It is traditional to eat boxty on the Feast of Saint Brigid (1 February). A politically-incorrect rhyme holds, "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!" The etymology is uncertain but the name may derive from the Irish "arán bocht tí" meaning "poor house bread."
4. US-Mexico border

Answer: "chimichanga"

While sitting in a "restaurante" in Mexico near the US border, you are enjoying a deep-fried burrito made with a flour tortilla wrapped around meat, rice, cheese and beans (variously). The dish is a Mex-Tex (border) creation, drawing upon Mexican roots and flavours but catering to the North American tastes.

The meat used may be "machaca" (dried meat), "carne adovada" (marinated meat), "carne seca" (dried beef), or shredded chicken. Chimichangas are typically served with salsa (red or green), guacamole, and/or sour cream.
5. China

Answer: "Buddha's delight"

While sitting in a restaurant in China, you are enjoying a vegetarian dish of mixed vegetables cooked in a broth based on soy sauce. While this can describe a great many Asian dishes, it is widely known as "Buddha's delight." Buddhist monks eat a vegetarian diet which explains the popular name for this dish.
6. US

Answer: "bear claw"

While sitting in a cafe in the United States, you are enjoying a sweet yeast-raised Danish-type pastry with slashes along one side made to resemble a bear's toes and claws. Despite being a Danish pastry, it was created in the United States in the early 1900s. A typical bear claw is made with almond paste and raisins. A bear-claw cutter was invented and patented in 1950 but that seems a rather silly thing with which to clutter a kitchen drawer.
7. Bolivia

Answer: "pique macho"

While sitting in a "restaurante" in Bolivia, you are enjoying a plate heaped high with pieces of beef and French-fried potatoes topped with onions, "locoto" (very hot peppers), hard-boiled eggs and condiments. Pique macho (also called Pique a lo macho) is a distinctly Bolivian dish, favoured by manly men who have had too much to drink.

The idea is that the dish is so called because one may consume it only if they are "man enough" or sufficiently "macho."
8. Scotland

Answer: "finnan haddie"

While sitting in a pub in Scotland, you are enjoying a dish made of cold-smoked haddock. Finnan Haddie is a traditional Scottish food, served grilled for supper, poached in milk for breakfast, and in soup Cullen skink. The dish has a suggestive and naughty meaning in the lyrics to Cole Porter's song "My Heart Belongs to Daddy."
9. Argentina

Answer: "chimichurri"

While sitting in a "restaurante" in Argentina, you are enjoying a green sauce poured liberally over your grilled beef steak. Chimichurri is common in both Argentine and Uruguayan cooking. There are both red and green recipes. The most common is a mix of parsley, garlic, red pepper, oregano, olive oil, and red wine vinegar.

Some varieties add chopped onion or shallot; others substitute lemon juice for the vinegar.
10. Japan

Answer: "fugu"

While sitting in a "resutoran" in Japan, you are enjoying a dish of pufferfish. Fugu is very good but also potentially very poisonous. Parts of it (liver, skin, eyes) contain tetrodotoxin -- a sodium channel blocker which paralyzes the victim who eventually dies of asphyxiation. Japanese fugu chefs are extensively trained and then licensed to butcher, clean, cook and serve this delicacy.
Source: Author FatherSteve

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