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