- 1. What liquid base is commonly used to cook grains for hasty pudding?
A) Juice or broth
B) Oil or vinegar
C) Milk or water
D) Cream or soda
- 2. Which traditional American song from the 18th century mentions hasty pudding?
A) America the Beautiful
B) The Star-Spangled Banner
C) Yankee Doodle
D) My Country, 'Tis of Thee
- 3. In British cuisine, what was the primary grain traditionally used for hasty pudding?
A) Cornmeal
B) Oats
C) Wheat flour
D) Rice
- 4. How many recipes for hasty pudding were included in Robert May's 'The Accomplisht Cook'?
A) One
B) Three
C) Five
D) Seven
- 5. Which author used hasty pudding as a term for oatmeal porridge in 'The Art of Cookery'?
A) Samuel Johnson
B) Robert May
C) Hannah Glasse
D) Roger Williams
- 6. In the United States, what specific ingredient is hasty pudding often made with?
A) Sorghum
B) Indian corn
C) Barley
D) Rye
- 7. When did the earliest known recipes for hasty pudding date back to?
A) 17th century
B) 18th century
C) 19th century
D) 15th century
- 8. Which dictionary from 1755 mentions hasty pudding as a combination of milk and flour or oatmeal and water?
A) Samuel Johnson's Dictionary
B) The Compleat Housewife
C) The Art of Cookery
D) Oxford English Dictionary
- 9. What is Indian pudding considered in the cuisine of New England?
A) A decorative centerpiece
B) A breakfast snack
C) A cold-weather classic
D) A summer refreshing treat
- 10. Why did Indian pudding popularity decline in the 20th century?
A) Lack of available cornmeal
B) High cost of ingredients
C) Long cooking times and industrial smooth puddings
D) Health concerns regarding molasses
- 11. What sweeteners were typically added to the American version of Indian pudding?
A) Molasses or maple syrup
B) Honey or agave nectar
C) Stevia or monk fruit
D) White sugar or corn syrup
- 12. How did colonial cooks transform the texture of Indian pudding compared to hasty pudding?
A) Freezing it overnight
B) Blending it in a mortar
C) Deep-frying the batter
D) Baking it in a slow oven for several hours
- 13. According to Kathleen Wall, what happens to the cornmeal as the pudding cooks longer?
A) It absorbs liquid and becomes smoother
B) It loses its flavor
C) It becomes grit-heavy
D) It hardens significantly
- 14. What was the name Roger Williams used for the dish in 1643?
A) Nasaump
B) Indian meal
C) Grits
D) Samp
- 15. What is the process called that creates hominy from maize?
A) Nixtamalization
B) Fermentation
C) Pasteurization
D) Caramelization
- 16. What substance is most commonly used in nixtamalization?
A) Baking soda
B) Vinegar
C) Saltwater
D) Limewater
- 17. Which of the following is often served with warm Indian pudding?
A) Chocolate sauce
B) Vanilla ice cream or whipped cream
C) Maple butter
D) Fruit compote
- 18. What did 17th-century English colonists substitute for wheat when making pudding in America?
A) Potato starch
B) Rice flour
C) Cornmeal
D) Barley meal
- 19. What does Eliza Leslie call an oatmeal version of hasty pudding?
A) Indian mush
B) Curau
C) Burgoo
D) Johnny cake
- 20. What tool does Eliza Leslie recommend using to prevent lumps when making pudding?
A) Griddle
B) Whisk
C) Mush-stick
D) Spurtle
- 21. Which literary work mentions Emil and Franz making hasty pudding and Johnny cake?
A) Directions for Cookery
B) Little Men
C) American Food
D) Yankee Doodle
- 22. What is the Italian savory version of hasty pudding mentioned in the text?
A) Curau
B) Polenta
C) Pamonha
D) Grits
- 23. What is the dish called when curau is boiled wrapped in corn husks?
A) Grits
B) Polenta
C) Pamonha
D) Burgoo
- 24. American hasty pudding is noted to be very similar to which other dish?
A) Grits
B) Pamonha
C) Curau
D) Burgoo
- 25. What is the final step in preparing the Brazilian dish curau?
A) Frying in lard
B) Mixing with salt
C) Baking in a stone oven
D) Sprinkling cinnamon powder
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