History of the hamburger - Quiz
A) A sausage sandwich B) A meatloaf slice C) A steak tartare D) A ground beef patty
A) Hamburg B) Munich C) Berlin D) Frankfurt
A) Germany B) Italy C) The United States D) England
A) Onions, lettuce, and sliced pickles B) Tomatoes, cheese, and ketchup C) Mushrooms, spinach, and relish D) Bacon, mustard, and mayonnaise
A) No one knows who invented the bun B) Different countries used different types of meat C) The recipe was kept a secret for centuries D) Its two basic ingredients were prepared separately for many years in many countries
A) Late 1980s B) Late 1970s C) Early 2000s D) Late 1990s
A) Soul food B) Fine dining C) Fast food D) Barbecue
A) A holiday tradition B) A breakfast staple C) A culinary icon D) A forbidden food
A) Lasagna B) Pasta C) Risotto D) Pizza
A) Dumplings B) Peking duck C) Fried rice D) Chow mein
A) Ramen B) Sashimi C) Sushi D) Tempura
A) Burger King B) Wendy's C) McDonald's D) White Castle
A) Jules Verne B) Edgar Waldo "Billy" Ingram C) Hannah Glasse D) John Montagu
A) Taco Bell B) Subway C) McDonald's D) White Castle
A) Burger Purchasing Index B) International Meal Meter C) Big Mac Index D) Global Fast Food Index
A) Hannah Glasse B) Apicius C) Jules Verne D) Elizabeth Leslie
A) A beef patty placed between two slices of bread B) Chopped meat wrapped in caul fat and sauteed in grape juice reduction C) Raw ground beef seasoned with salt and pepper D) Minced meat mixed with nutmeg and cloves on toast
A) A cooked meatloaf with spices B) A sausage made with minced meat and garlic C) A grilled burger with onions and lettuce D) A seasoned ground beef patty served raw
A) Apicius B) Jules Verne C) Hannah Glasse D) John Montagu
A) Around the World in Eighty Days B) Art of Cookery, Made Plain and Easy C) Michael Strogoff D) Journey to the Center of the Earth
A) Bratwurst and Schnitzel B) Labskaus and Mett C) Sauerkraut and Pretzels D) Strudel and Sauerbraten
A) 1840 B) 1875 C) 1765 D) 1763
A) Hannah Glasse B) Apicius C) Jules Verne D) Elizabeth Leslie
A) Cumin, coriander, and paprika B) Nutmeg, cloves, black pepper, garlic, and salt C) Cinnamon, ginger, and red pepper D) Rosemary, thyme, and oregano
A) With toast B) In a sandwich bun C) With raw onions D) With french fries
A) Labskaus B) Mett C) Kofta D) Pljeskavica
A) Pljeskavica B) Kofta C) Mett D) Isicia omentata
A) 18th century B) 17th century C) 20th century D) 19th century
A) 1765 B) 1763 C) 1840 D) 1875
A) Edgar Waldo Ingram B) Hannah Glasse C) John Montagu, 4th Earl of Sandwich D) Michael Strogoff
A) To eat quickly while working at his desk B) For the convenience so he could continue to play cards C) Because bread and meat were cheap D) Because he disliked eating hot meals
A) 1875 B) 1765 C) 1763 D) 1840
A) In ancient Roman texts B) In the local cuisine of the United States C) In the royal courts of England D) In traditional German cookbooks
A) Higher classes B) Foreign merchants C) Medieval butchers D) Lower classes
A) San Francisco B) Philadelphia C) Boston D) New York City
A) Paris-style B) Berlin-style C) Hamburg-style D) London-style
A) A London cookbook from 1880 B) A Hamburg port registry from 1895 C) A Delmonico's Restaurant menu from 1873 D) A New York Times article from 1850
A) Dr. James Salisbury B) John Hamburg C) Charles Ranhofer D) Edward New York
A) 25 cents B) 11 cents C) 50 cents D) 5 cents
A) The exact same price B) Ten times the price C) Half the price D) Twice the price
A) 1905 B) 1930 C) 1887 D) 1873
A) A breakfast item B) A holiday feast dish C) A dessert D) A midnight snack
A) Meatball B) Salisbury steak C) Frikadelle D) Frankfurter
A) Charles Ranhofer B) Dr. James Salisbury C) Lord Salisbury D) Chef Hamburg
A) 1897 B) 1930 C) 1905 D) 1873
A) Frankfurter or Frank B) Wiener or Schnitzel C) Hamburger or Burger D) Frikadelle, Frikandelle, or Bulette
A) The roast beef B) The meatball C) The hot dog D) The pork chop
A) 1873 B) 1897 C) 1930 D) 1950
A) Burger B) Frank C) Steak D) Patty
A) Fishburger B) Mooseburger C) Turkeyburger D) Chickenburger
A) Bratwurst B) Sauerkraut C) Pretzel D) Frankfurter
A) Dog B) Hot C) Frank D) Furter
A) Cooperative farming B) Street vending C) The franchise D) State monopoly
A) Gustavus Swift B) Upton Sinclair C) Arthur Kallett D) Karl Drais
A) 1845 B) 1885 C) 1904 D) 1933
A) Using steam-powered cutters B) In large factory blenders C) By hand at home using specialized chisels D) By community butchers exclusively
A) The 1900s B) The 1930s C) The 1840s D) The 1880s
A) Upton Sinclair B) Arthur Kallett C) Karl Drais D) Gustavus Swift
A) Philadelphia B) Boston C) New York D) Chicago
A) Upton Sinclair B) Gustavus Swift C) Arthur Kallett D) Karl Drais
A) Karl Drais B) Gustavus Swift C) Arthur Kallett D) Upton Sinclair
A) Preservatives B) Synthetic fats C) Artificial coloring D) Excess sodium |
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