A) Carbonated water, vanilla extract, and heavy cream B) Milk, ice cream, and chocolate syrup C) Eggs, cream, and soda water D) Milk, carbonated water, and flavored syrup
A) A chocolate malt B) A milkshake C) An eggnog drink D) An ice cream float
A) 1/4 B) 1/3 C) 1/2 D) 2/3
A) 1/3 B) 1/2 C) 2/3 D) 3/4
A) Only eggs B) Both eggs and cream C) Neither eggs nor cream D) Only cream
A) As a hot tea B) As a bottled beverage in major supermarkets C) As a frozen dessert D) As a fountain drink
A) It is illegal to sell outside of New York B) It requires fresh eggs to remain stable C) It tends to go flat quickly when prepared fresh D) The ingredients are too expensive
A) AriZona B) PepsiCo C) Dr Pepper Snapple Group D) Coca-Cola
A) Gas stations nationwide B) Pharmacies exclusively C) Standard vending machines D) Specialty snack stores
A) George Peltz B) Boris Thomashefsky C) Andrew F. Smith D) Stanley Auster
A) They are lost in time B) They originated in an 1850 cookbook C) They are well-documented in Paris D) They came from a heavy Yiddish accent
A) German merchants B) Italian immigrants C) Yiddish-speaking Eastern European Jewish immigrants D) Irish laborers
A) bubbe B) echt C) essen D) zaftig
A) Sweet or creamy B) Genuine or real C) Cold or refreshing D) Fizzy or carbonated
A) An actual egg B) A chocolate soda C) A fake beverage D) A good cream
A) Andrew F. Smith B) Boris Thomashefsky C) George Peltz D) Stanley Auster
A) Vienna B) London C) Berlin D) Paris
A) Chocolate syrup, cream, and raw eggs mixed into soda water B) Milk and cinnamon oil C) Whipped egg whites and blackberry wine D) Milk, carbonated water, and vanilla syrup
A) As a less expensive version without the eggs or cream B) By substituting soda water with plain water C) By adding more expensive chocolate syrup D) By importing ingredients from Paris
A) Blackberry wine B) Carbonated milk C) Sparkling water D) It does not include soda water
A) Oil of cinnamon B) Oil of peppermint C) Vanilla extract D) Oil of cloves
A) Boris Thomashefsky B) Stanley Auster C) George Peltz D) Andrew F. Smith
A) White dessert wine B) Blackberry wine C) Red table wine D) Sparkling champagne
A) Chocolate syrup B) Vanilla syrup C) White sugar D) Honey |