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