Culinary Trivia Questions
Total Questions: 10
What type of food is often described as an unsweetened doughnut with rigor mortis and is typically served with lox and cream cheese?
Very Easy
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bagel
What small pastry is typically removed from its dish before serving, unlike a pie?
Very Easy
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tart
What type of meat, when well-cured, is essential for making red-eye gravy?
Very Easy
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ham
Which spice, made from ground sweet red peppers, is commonly sprinkled on deviled eggs?
Easy
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paprika
What type of seafood is most commonly used when deviling a dish?
Easy
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crab
What grain is converted by being only partly polished with some bran left on?
Easy
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rice
What is often chopped and added to sour cream or baked potatoes, and is related to onions?
Easy
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chives
What type of food is the Boston brown variety, which is steamed and often accompanies Boston baked beans?
Medium
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bread
What southern side dish is made by simmering ground hominy with milk or water?
Medium
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grits
What type of Italian dumpling is named after the Italian word for 'knot in wood' and is made from flour, semolina or potato starch?
Very Hard
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gnocchi
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