- 1. What is another name for manjar blanco in Catalan-speaking areas?
A) tembleque
B) dulce de leche
C) menjar blanc or menjablanc
D) cajeta
- 2. Which European sweet is manjar blanco related to?
A) panettone
B) strudel
C) blancmange
D) tiramisu
- 3. In which country is the variation of manjar blanco from Reus considered a historical local delicacy?
A) Italy
B) Spain
C) Catalonia
D) Portugal
- 4. What is the key ingredient in the Reus variation of manjar blanco?
A) almond
B) rice
C) lemon peel
D) gelatin
- 5. What is the primary difference in the preparation of manjar blanco in South America compared to Europe?
A) It is made with gelatin.
B) It is made with chicken or fish.
C) It is made by slowly and gently cooking pure milk to thicken and reduce the volume.
D) It is colored by added ingredients.
- 6. Which ingredient is not typically used in the Reus variation of manjar blanco?
A) gelatin
B) milk
C) almonds
D) sugar
- 7. What is a common use for manjar blanco in South America?
A) As a marinade for meats.
B) As a filling for pastries and cookies.
C) As a topping for ice cream.
D) As a sauce for pasta.
- 8. Which of the following is not a country where manjar blanco is traditionally used?
A) Italy
B) Chile
C) Peru
D) Ecuador
- 9. What is the consistency of manjar blanco similar to?
A) custard
B) thick cake frosting
C) soft cheese
D) mousse
- 10. Which of the following is not a traditional ingredient in the European version of manjar blanco?
A) sugar
B) vanilla
C) almonds
D) corn starch
- 11. In which century does the oldest Catalan cookbook mentioning manjar blanc date back to?
A) 16th century
B) 20th century
C) 18th century
D) 14th century
- 12. Which region's variation of manjar blanco evolved without any almond?
A) l'Alguer (Sardinia)
B) Barcelona
C) Reus
D) Madrid
- 13. What is the primary cooking method used to prevent browning of manjar blanco in South America?
A) double boiler
B) oven baking
C) microwave
D) open flame
- 14. What is the flavor of manjar blanco similar to?
A) sweetened cream
B) sour citrus
C) bitter chocolate
D) savory cheese
- 15. Which of the following is not a traditional use for manjar blanco in South America?
A) As a filling for tejas
B) As a spread
C) As a filling for alfajores
D) As a marinade for meats
- 16. Which of the following is a related dish to manjar blanco in Puerto Rico?
A) dulce de leche
B) cajeta
C) natillas
D) tembleque
- 17. What is the primary difference between manjar blanco and dulce de leche?
A) They are prepared differently.
B) They have the same flavor.
C) They have the same ingredients.
D) They have the same consistency.
- 18. What is the primary ingredient in the European version of manjar blanco?
A) chicken
B) milk
C) lemon peel
D) fish
- 19. What is the primary ingredient in the South American version of manjar blanco?
A) gelatin
B) chicken
C) pure milk
D) fish
- 20. What is the primary cooking method used in the European version of manjar blanco?
A) microwave
B) double boiler
C) mould
D) open flame
- 21. Which of the following is a traditional ingredient in the European version of manjar blanco?
A) almonds
B) gelatin
C) fish
D) chicken
- 22. What is the primary cooking method used in the South American version of manjar blanco?
A) frying
B) grilling
C) slow and gentle cooking
D) baking
- 23. With which dish is Manjar blanco commonly eaten in Colombia?
A) Hojuelas
B) Natilla
C) Baked potatoes
D) Gallo pinto
- 24. What is the name of Manjar blanco in the Philippines?
A) Bunuelos
B) Tibok-tibok
C) Natilla
D) Maja blanca
- 25. What is maja blanca in the Philippines?
A) A pastry filling
B) A cultured buttermilk-like product
C) A plant-based adaptation of Manjar blanco
D) A type of rice pudding
- 26. What is a common additional ingredient in maja blanca con maíz?
A) Hojuelas
B) Vanilla beans
C) Cinnamon sticks
D) Corn kernels
- 27. What is used to thicken manjar de leche in Central America?
A) Cornstarch
B) Rice
C) Gelatin
D) Flour
- 28. What is the term 'natilla' used to describe in Costa Rica?
A) A pastry filling
B) A cultured buttermilk-like product
C) A type of rice pudding
D) A sweet dessert
- 29. What is the butterfat content of 'liviana' natilla in Costa Rica?
A) 12%
B) 15%
C) 10%
D) 14%
- 30. On which dish is natilla commonly used as a condiment in Costa Rica?
A) Maja blanca
B) Gallo pinto
C) Bunuelos
D) Natilla
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