Chinese noodles - Quiz
A) Wheat flour, rice flour, or mung bean starch B) Corn flour, potato starch, or oat flour C) Rye flour, soybean paste, or millet D) Barley flour, tapioca, or sweet potato starch
A) Wheat noodles B) Mung bean noodles C) Tapioca noodles D) Rice noodles
A) Wheat noodles B) Oat noodles C) Rice noodles D) Barley noodles
A) High-pressure hydraulic pressing B) Ancient wooden noodles mold technology C) Modern automated extrusion molding D) Manual bamboo rolling technology
A) Egg, lye, and cereal B) Vinegar, oil, and yeast C) Soy sauce, sesame, and spices D) Sugar, milk, and butter
A) Egg whites, arrowroot or tapioca starch B) Gelatin, rice starch, or butter C) Baking soda, cornstarch, or lard D) Wheat gluten, potato flour, or oil
A) Melamine B) Calcium carbide C) Formaldehyde D) Borax
A) Flour, salt, and water B) Flour, oil, and eggs C) Flour, sugar, and milk D) Flour, yeast, and butter
A) Frying the bars in hot oil B) Bending the bars for proofing C) Freezing the bars instantly D) Cutting the bars into cubes
A) All-purpose white flours B) Hard wheat flours C) Whole grain pastry flours D) Soft wheat flours
A) Dark brown color and soft mushy texture B) Bright creamy white or bright yellow color and firm texture C) Dull grey color and crumbly texture D) Transparent appearance and sticky texture
A) 1920s B) 1950s C) 1970s D) 1930s
A) 12 hours B) 72 hours C) 48 hours D) 24 hours
A) 1 month B) 3–5 days C) 1–2 weeks D) 24 hours
A) By sunlight or in a controlled chamber B) By freezing and vacuum drying C) By smoking over wood fire D) By microwave radiation or hot air blowers
A) Cold water B) Vinegar water C) Hot boiling broth D) Saltwater solution
A) Cold running water B) 1–2% vegetable oil C) 5% sesame oil D) A dusting of cornstarch
A) Raw wheat dough strands B) Mung bean starch strands C) Fresh alkaline noodle strands D) Dried rice noodle strands
A) Starch, salt, and vegetable oil B) Rice flour, wheat flour, and water C) Only the starch or rice flour and water D) Rice flour, eggs, and lye
A) Fresh alkaline noodles B) Cut and extruded noodles C) Steamed and boiled noodles D) Peeled, pulled and kneaded noodles
A) China B) Korea C) Italy D) Japan
A) Exactly one thousand B) Hundreds C) Tens of thousands D) Only a few dozen
A) Egypt B) Brazil C) Malaysia D) Australia
A) Only in Mandarin B) Yes C) No D) Only in Cantonese
A) Myeon B) Mien C) Men D) Mee
A) Men B) Myeon C) Fun D) Mee
A) Myeon B) Fun C) Mein D) Mee
A) Japanese B) Cantonese C) Mandarin D) Hokkien (Min Nan)
A) The chef who invented them B) The time of day they are eaten C) The province capital's weather D) Their principal ingredient
A) Eastern Han period B) Song dynasty C) Western Han dynasty D) Tang dynasty
A) The Tea Horse Road B) The Maritime Spice Route C) The Trans-Siberian Route D) The Silk Road
A) Laomian B) Laksha C) Itriya D) Tang bing
A) Wheat cake B) Crispy C) Slippery D) Long life
A) Persian influence B) Mongol influence C) Arab influence D) Roman influence
A) Laomian B) Itriya C) Tang bing D) Laksha
A) Twelfth century B) Fifth century C) Fifteenth century D) Tenth century
A) Song dynasty B) Qing dynasty C) Eastern Han dynasty D) Western Han dynasty
A) Alimentary paste B) Imitation noodles C) Soup cake D) Slippery starch
A) 拉麵 B) 湯餅 C) 黃朝英 D) 靖康緗素雜記
A) lào miàn B) tāng bǐng C) jìngkāngxiāngsùzájì D) lì shā
A) Gil Marks B) Huáng Cháo Yīng C) Sima Qian D) Marco Polo
A) Laksha B) Mian C) Tang D) Bing
A) 2001 B) 1945 C) 1978 D) 1992
A) Ibn Battuta B) Gil Marks C) Marco Polo D) Huáng Cháo Yīng
A) Because they are usually made from salted dough B) Because salt ruins their texture C) Because they are pre-salted externally D) Because they absorb salt from the air
A) Chow mein B) Lamian C) Jiǎn miàn D) Yóu miàn
A) Sweet B) Eggy C) Sour D) Salty
A) Calcium hydroxide B) Sodium carbonate C) Sodium chloride D) Potassium hydroxide
A) Wheat flour only B) Ground rice grains C) Oat flour and water D) Various plant starches
A) Triticum aestivum B) Oryza sativa C) Avena nuda D) Panicum miliaceum
A) Slicing them from large sheets B) Pressing them through metal holes C) Steaming them in bamboo baskets D) Twisting them on a marble plate
A) Millet B) Oats C) Rice D) Wheat
A) 2000 B) 2005 C) 1995 D) 2010
A) Wonton noodles B) Lamian C) Lo mein D) Chow mein
A) Ramen B) Ban mian C) Pad thai D) Pho
A) Yes B) Only in footnotes C) Only in the introduction D) No
A) Chow mein B) Pan fried rice C) Lo mein stir D) Crispy wonton
A) Dim sum B) Dumplings C) Laksa D) Sushi
A) Liching B) Lo mein C) Ling nan D) Long soup
A) It is an oat noodle topping B) It is a brand of lye water C) It is a type of rice slurry D) Re gan mian is the dish itself
A) Zhejiang noodles B) Zhajiangmian C) Zha jiang D) Zhuniang |
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