- 1. What liquid base is commonly used to cook grains for hasty pudding?
A) Oil or vinegar
B) Milk or water
C) Cream or soda
D) Juice or broth
- 2. Which traditional American song from the 18th century mentions hasty pudding?
A) My Country, 'Tis of Thee
B) Yankee Doodle
C) The Star-Spangled Banner
D) America the Beautiful
- 3. In British cuisine, what was the primary grain traditionally used for hasty pudding?
A) Rice
B) Cornmeal
C) Oats
D) Wheat flour
- 4. How many recipes for hasty pudding were included in Robert May's 'The Accomplisht Cook'?
A) Five
B) One
C) Seven
D) Three
- 5. Which author used hasty pudding as a term for oatmeal porridge in 'The Art of Cookery'?
A) Hannah Glasse
B) Roger Williams
C) Robert May
D) Samuel Johnson
- 6. In the United States, what specific ingredient is hasty pudding often made with?
A) Barley
B) Sorghum
C) Indian corn
D) Rye
- 7. When did the earliest known recipes for hasty pudding date back to?
A) 15th century
B) 19th century
C) 18th century
D) 17th century
- 8. Which dictionary from 1755 mentions hasty pudding as a combination of milk and flour or oatmeal and water?
A) Samuel Johnson's Dictionary
B) The Compleat Housewife
C) Oxford English Dictionary
D) The Art of Cookery
- 9. What is Indian pudding considered in the cuisine of New England?
A) A cold-weather classic
B) A decorative centerpiece
C) A breakfast snack
D) A summer refreshing treat
- 10. Why did Indian pudding popularity decline in the 20th century?
A) Lack of available cornmeal
B) Health concerns regarding molasses
C) Long cooking times and industrial smooth puddings
D) High cost of ingredients
- 11. What sweeteners were typically added to the American version of Indian pudding?
A) Stevia or monk fruit
B) White sugar or corn syrup
C) Honey or agave nectar
D) Molasses or maple syrup
- 12. How did colonial cooks transform the texture of Indian pudding compared to hasty pudding?
A) Deep-frying the batter
B) Blending it in a mortar
C) Freezing it overnight
D) Baking it in a slow oven for several hours
- 13. According to Kathleen Wall, what happens to the cornmeal as the pudding cooks longer?
A) It loses its flavor
B) It becomes grit-heavy
C) It hardens significantly
D) It absorbs liquid and becomes smoother
- 14. What was the name Roger Williams used for the dish in 1643?
A) Grits
B) Nasaump
C) Indian meal
D) Samp
- 15. What is the process called that creates hominy from maize?
A) Caramelization
B) Pasteurization
C) Nixtamalization
D) Fermentation
- 16. What substance is most commonly used in nixtamalization?
A) Saltwater
B) Baking soda
C) Vinegar
D) Limewater
- 17. Which of the following is often served with warm Indian pudding?
A) Fruit compote
B) Chocolate sauce
C) Vanilla ice cream or whipped cream
D) Maple butter
- 18. What did 17th-century English colonists substitute for wheat when making pudding in America?
A) Barley meal
B) Potato starch
C) Cornmeal
D) Rice flour
- 19. What does Eliza Leslie call an oatmeal version of hasty pudding?
A) Indian mush
B) Burgoo
C) Johnny cake
D) Curau
- 20. What tool does Eliza Leslie recommend using to prevent lumps when making pudding?
A) Griddle
B) Whisk
C) Mush-stick
D) Spurtle
- 21. Which literary work mentions Emil and Franz making hasty pudding and Johnny cake?
A) American Food
B) Directions for Cookery
C) Yankee Doodle
D) Little Men
- 22. What is the Italian savory version of hasty pudding mentioned in the text?
A) Polenta
B) Curau
C) Grits
D) Pamonha
- 23. What is the dish called when curau is boiled wrapped in corn husks?
A) Grits
B) Burgoo
C) Polenta
D) Pamonha
- 24. American hasty pudding is noted to be very similar to which other dish?
A) Grits
B) Burgoo
C) Pamonha
D) Curau
- 25. What is the final step in preparing the Brazilian dish curau?
A) Sprinkling cinnamon powder
B) Baking in a stone oven
C) Mixing with salt
D) Frying in lard
|