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What's Really Cooking? Trivia Quiz

Fried in oil, pickled in vinegar, covered with cheese...change the cooking method and a particular food takes on a whole new look. Based on the descriptions of cooking methods, can you guess the ingredient?

A multiple-choice quiz by lykita. Estimated time: 7 mins.

Author
lykita

Time
7 mins

Type
Multiple Choice

Quiz #
311,263

Updated
Apr 13 22

# Qns
10

Difficulty
Average

Avg Score
8 / 10

Plays
4610

Awards
Top 10% Quiz

Last 3 plays: Guest 73 (10/10), Joepetz (10/10), Mimi1950 (9/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Fried on one side, it's "sunny-side up". Both sides, "over easy". Nestled on an English muffin and bacon, covered with sauce, it's a name fit for a traitor. What incredible, edible ingredient do we have here?

Answer: (One Word, singular or plural OK)

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Question 2 of 10

2. It makes mayonnaise "aioli", and turns plain yogurt into spicy "tzatziki" for your gyro. What bulb creates such savory sauces?

Answer: (One Word, six letters)

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Question 3 of 10

3. Got some of this leftover? Just dry and shave into "panko" for a fried-food coating. Cut into little cubes and bake into "croutons".

Answer: (One Word, five letters)

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Question 4 of 10

4. In Hawaii, it's placed on a bowl of rice, topped with gravy and a fried egg, and called "Loco Moco". You may know it as a Slider, Whopper, or Jumbo Jack in its traditional casing. Name this All-American meat product.

Answer: (One Word, nine letters)

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Question 5 of 10

5. Mexicans will chop them with onions and peppers for pico de gallo. Margherita pizzas must have them. Heinz cooked them with vinegar until they melted, and hot dogs have never been the same since. Which "veggie" fits this bill?

Answer: (One Word, singular or plural)

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Question 6 of 10

6. Grate the skin of this fruit with parsley and olive oil for a gremoulade sauce over fish or chicken. In Morocco, pickle them before stewing with chicken. Britons make it into curd for their scones. Stop puckering your lips and guess this fruit.

Answer: (One Word, 5 letter singular or 6 letter plural)

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Question 7 of 10

7. Pasta arabbiata, Indonesian sambal olek, kung pao chicken, and Korean yukkejang would cease to exist without these. What seasoning's varieties include togarashi, banana, ancho, and scotchbonnets?

Answer: (One Word, 5 (or 6) letters. Singular!)

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Question 8 of 10

8. Sandwich this between cheese and french toast for a Monte Cristo, or substitute buttered French bread and white sauce for a Croque-monsieur. Or perhaps paired with chicken and Swiss for Cordon Bleu. What cured meat features here?

Answer: (One Word)

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Question 9 of 10

9. Ferment them in the Philippines for a sauce called "bagoong". Boil them and serve with a spicy sauce for "cocktail". They're also indispensable in paella and jambalaya. Which crustacean is needed here?

Answer: (One word)

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Question 10 of 10

10. Finally, we end on a sweet note. It's often batter-fried as "pisang goreng" in Malaysia, Singapore and Indonesia, and made into spring rolls called "lumpia" in the Philippines. We usually split them and top with ice cream, whipped cream and a cherry, or flambeed "Foster" with liquor, cinnamon and brown sugar. What is this ingredient?

Answer: (one word, singular or plural)

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Most Recent Scores

Apr 13 2024 : Guest 73: 10/10
Apr 06 2024 : Joepetz: 10/10
Apr 04 2024 : Mimi1950: 9/10
Apr 01 2024 : Jane57: 10/10
Mar 29 2024 : jonnowales: 9/10
Mar 29 2024 : DaMoopies: 10/10
Mar 28 2024 : notsaintdane: 0/10
Mar 17 2024 : GLitsmyt: 0/10
Mar 11 2024 : dryvalley51: 10/10

Score Distribution

Quiz Answer Key and Fun Facts

Answer: egg

Can't think of a food more versatile than the egg. Although most of the preparations in Western culture are for breakfast, eggs are eaten for lunch and dinner in Japan and other Asian countries.

2. It makes mayonnaise "aioli", and turns plain yogurt into spicy "tzatziki" for your gyro. What bulb creates such savory sauces?

Answer: garlic

Saute garlic in olive oil, add a chili pepper, and toss in pasta...pepperoncino perfection. No matter what you add it to, garlic is truly the spice of life.

3. Got some of this leftover? Just dry and shave into "panko" for a fried-food coating. Cut into little cubes and bake into "croutons".

Answer: bread

Baguette, pumpernickel, soda, nan...almost every culture makes some sort of bread. Most have a way to culinarily recycle it, from bread pudding to stale bread soup.

Answer: hamburger

Yes, in Hawaii, the hamburger jumped the bun and landed in the Loco Moco. However, fast food joints are still popular, so tourists shouldn't panic. ;)

Answer: tomato

One of the New World's contributions to Western cuisine, Italian pasta sauce owes a lot to this relative of the poisonous belladonna. Southerners in America won't even wait for them to turn red before breading and frying them up real good.

Answer: lemon

Lemons brighten any food, from veal piccata to meringue pies.

Answer: chile

It's amazing how fast a little spicy fruit from the Americas spread to all corners or the world and established itself in places as far-flung as South Africa, Korea, Thailand, and Jamaica. How many Scoville units (the measure of heat in chiles) can you handle?

Answer: ham

Actually, the Monte Cristo is often thought to be a variation of the Croque-monsieur. Ham makes any sandwich tasty. And don't forget a pineapple and brown sugar glaze for Christmas ham.

Answer: shrimp

In Southeast Asia, many cultures ferment shrimp into a smelly, but really flavorful sauce. It's even said that ketchup may have its ancient roots in the Indonesian shrimp sauce "kecap."

For others, this is one of the most versatile of seafoods, and readily available for steaming, broiling, grilling, sauteeing, or deep-frying.

Answer: banana

I personally love banana pancakes with guava or coconut syrup. My grandmother's banana bread also brings back memories. Alongside apples, I think bananas top the "comfort food" list for fruits.

I hope you had fun imagining the various ingredients and broadening your culinary horizons.

Source: Author lykita

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