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