A) Cornmeal and eggs B) Ripe ndizi bananas and cassava flour C) Rice flour and sugar D) Wheat flour and milk
A) Pitha B) Cheela C) Ebwanga D) Dosa
A) Dough B) Rice paste C) Cereal grains D) Batter
A) Wheat, sugar, and milk B) Corn, oil, and scallions C) Flour, egg, and cabbage D) Rice flour and mung beans
A) Hirajacii B) Oyaki C) Dorayaki D) Okonomiyaki
A) Korean buchimgae B) Okinawan style okonomiyaki C) Okinawan soufflé D) Japanese crepe
A) Fry flat B) Stuffed snack C) Cooked in rings D) Sweet pancake
A) Potato starch B) Wheat flour C) Mung bean D) Rice flour
A) Only Malpua B) Only Cheela C) Only Dosa D) All Indian styles mentioned
A) Gram flour and yogurt B) Fermented rice batter and urad bean C) Wheat flour and sugar D) Cassava flour and banana
A) Grated coconut or thickened milk B) Mung bean paste C) Paneer and chili D) Jaggery and ginger
A) Alebele or alle belle B) Cheela C) Pitha D) Thalipeeth
A) Jaggery and coconut B) Scallions and sauce C) Green gram paste D) Paneer and herbs
A) Lentils and coconut B) Mung bean and paneer C) Sugar or jaggery and wheat flour D) Rice flour and ginger
A) Only in India B) Only in Korea C) Singapore, Toronto, Australia, and the UK D) Only in Japan
A) It is a filled sweet pancake B) Fermented rice C) Deep fried vegetables D) Pan-fried mung bean
A) Rice flour and ginger B) Eggs, flour, salt, black pepper, green onions C) Bananas and cassava flour D) Anko and eggplant
A) A multi-grain pancake B) A rice-based pancake C) A wheat flour pancake D) A mung bean cake
A) Plaatkoekies B) Wat C) Pannekoek D) Lahooh
A) The right hand B) Wooden chopsticks C) A silver knife D) The left hand
A) Pannekoek B) Injera C) Canjeero D) Wat
A) Cereal B) Eggs C) Porridge D) Bread
A) American-style flapjacks B) Yeast-risen flatbreads C) Crêpes D) Silver dollar pancakes
A) Pannekoek B) Plaatkoekies C) Canjeero D) Injera
A) Traditional Ethiopian injera B) French crepes C) Yeast-risen flatbreads D) American-style silver dollar pancakes
A) Street markets in Somalia B) Dutch Reformed Church fêtes C) Weddings in Eritrea D) Breakfast cafes in Kenya
A) Slightly spongy B) Hard and dry C) Dense and crumbly D) Crispy and thin
A) Scone B) Muffin C) Hotcake D) Biscuit
A) Sugar-based B) Protein-based C) Starch-based D) Fat-based
A) Cream of tartar B) Baking powder C) Baking soda D) Yeast
A) Scotland B) North America C) Greece D) Breton
A) Blini B) Ploye C) Palatschinke D) Tagenites
A) Yogurt B) Water C) Cream D) Buttermilk
A) Tagenites B) Blini C) Palatschinke D) Crêpe
A) Easter Sunday B) New Year's Eve C) Shrove Tuesday D) Christmas
A) Breakfast B) Honey C) Wheat flour D) Frying pan
A) Hotcakes B) Alia dulcia C) Staititēs D) Tagenias
A) 18th century B) 5th century BC C) 12th century D) 15th century
A) Lacelike network of fine bubbles B) Hard and crispy crust C) Solid and uniform structure D) Thick and fluffy texture
A) Pol pani B) Chitoi pitha C) Chataamari D) Rishiki
A) Steamed B) Baked in an oven C) Deep fried D) Grilled
A) Chitrali cuisine B) Sri Lankan cuisine C) Southern Bangladesh D) Newar cuisine
A) Lentil curry B) Honey C) Savory meat D) Fish curry
A) Jaggery B) Turmeric C) Saffron D) Egg yolks
A) Pol pani B) Chitoi pitha C) Chataamari D) Rishiki
A) Palačinka B) Salukara C) Panekuk D) Bein mont
A) Powdered sugar B) Maple syrup C) Corned beef D) Strawberry jam
A) Salukara B) Bánh xèo C) Pek Nga D) Palačinka
A) Fish curry B) Whipped cream C) Chocolate sauce D) Fresh berries
A) Cinnamon B) Maple sugar C) Poppy seeds D) Grated cheese
A) Okoy B) Kue cubit C) Bein mont D) Palatschinke
A) Palačinky B) Panekuk C) Hotcakes D) Bánh xèo
A) Pek Nga B) Bein mont C) Laklak D) Bánh xèo
A) Cakes B) Pala C) Panis D) Placenta
A) Flat B) Fried C) Cake D) Bread
A) Poppy seeds B) Corned beef C) Raisins D) Shrimp
A) Hotcakes B) Clătită C) Palačinka D) Panekuk
A) Baking powder B) Yeast C) Baking soda D) Cornstarch
A) A shield B) The harvest C) The moon D) The sun
A) Blintzes are thicker than crêpes B) Blintzes are deep-fried only C) Blintzes are made with cornmeal D) Blintzes are made without yeast
A) Nalysnyky B) Oladyi C) Syrniki D) Mlynci
A) Kosher cheese B) Chopped mushrooms C) Bean sprouts D) Cooked ground meat
A) Oladyi B) Syrniki C) Blinchiki D) Nalesniki
A) Hanukkah B) Great Lent C) Shavuot D) Easter
A) Quark B) Buckwheat flour C) Shredded potato D) Cornmeal
A) They use aged cheddar cheese B) They contain goat cheese only C) They use kosher cheese with no rennet D) They are made with cream cheese and rennet
A) After Shavuot B) During the harvest C) Before the Great Lent D) During Hanukkah
A) Mlynci B) Blintzes C) Oladyi D) Syrniki
A) Fried dough B) Sugar cakes C) Apple slices D) Pancake balls
A) A knitting needle B) A spatula C) A whisk D) A wooden spoon
A) Sugar B) Flour C) Apples D) Milk
A) Pannukakku B) Lettu C) Nokkoslettu D) Ålandspannkaka
A) Stinging nettle B) Spinach C) Rice pudding D) Cardamom
A) New Year's Day B) Midsummer C) Autonomy Day D) Christmas Eve
A) Seafood B) Cheese C) Ham D) Spinach
A) Bavaria B) Berlin C) Swabia D) Lusatia
A) Flädle B) Apfelküchle C) Kaiserschmarrn D) Plinse
A) Split into pieces B) As a whole thin sheet C) Wrapped around cheese D) In a soup
A) Brigidini B) Pizzelle C) Crespella D) Farinata
A) Water B) Olive oil C) Cream D) Buttermilk
A) Pikelets B) Drop scones C) Crempog D) Teganites
A) 20 cm B) 5 cm C) 9 cm D) 15 cm
A) A steamer B) A deep fryer C) A griddle D) An oven tray
A) At teatime B) As a late-night snack C) For breakfast D) During lunch
A) Crempog B) Pikelets C) Drop scones D) Teganites
A) Ffroes B) Pikelets C) Crempog dwr D) Crempog furum
A) Drop scones B) Pikelets C) Crempog D) Teganites
A) Peanut oil B) Olive oil C) Duck fat D) Lard
A) Greek lasagna B) Stuffed teganites C) Pancake moussaka D) Genoese cannelloni
A) Boiled in milk B) Steamed over water C) Fried in butter D) Baked in an oven
A) Palacsinta B) Pönnukaka C) Lumma D) Pancóga
A) Latin B) Greek C) German D) Old Norse
A) Pönnukaka B) Pancóga C) Palacsinta D) Boxty
A) Full Irish Breakfast B) Afternoon tea C) Lunch D) Dinner
A) Frixuelos B) Pannenkoeken C) Pannkakor D) Naleśniki
A) Waffle iron B) Copper pan C) Cast iron skillet D) Oven tray
A) Filloas B) Racuchy C) Naleśniki D) Poffertjes
A) Thursday B) Sunday C) Monday D) Wednesday
A) Griddle B) Dimpled copper pan C) Waffle iron D) Plättlagg
A) Äggakaka B) Raggmunk C) Plättar D) Ugnspannkaka |