Boiled peanuts - Quiz
A) May 1, 2005 B) May 1, 2007 C) May 1, 2006 D) May 1, 2008
A) Roasted peanuts B) Potato chips C) Boiled peanuts D) Popcorn
A) Sudan and Libya B) Egypt and Morocco C) Ghana and Nigeria D) Kenya and Ethiopia
A) Soybean B) Bambara groundnut C) Lentil D) Chickpea
A) 18th century B) 15th century C) 17th century D) 16th century
A) Black pepper B) Cloves C) Star anise D) Cinnamon
A) Lạc luộc B) Kacang rebus C) Tǔdòu D) Đậu phọng luộc
A) By itinerant hawkers B) In high-end restaurants C) In vending machines D) In convenience stores
A) Kacang rebus B) Lạc luộc C) Đậu phọng luộc D) Tǔdòu
A) Rice wine B) Beer C) Coffee D) Tea
A) Chili oil and garlic B) Honey and ginger C) Dark soy sauce and Five spice D) Salt and vinegar
A) Pretoria B) Johannesburg C) Durban D) Cape Town
A) Fifty years B) Hundreds of years C) Thousands of years D) Decades
A) Edward Long B) Mark Sanford C) John Smith D) Christopher Columbus
A) North America B) South America C) Asia D) Africa
A) Two times B) Four times C) Equal amount D) Ten times
A) It has no effect B) It strengthens them C) It multiplies them D) It denatures them
A) Some patients were able to start eating raw peanuts B) The patients had severe reactions C) None of the patients could eat raw peanuts D) All patients were cured
A) The addition of star anise B) The temperature of the boiling water C) The type of salt used D) The process draws them from the shells
A) Shelled B) Rehydrated C) Deep fried D) Roasted
A) One hour B) Overnight C) Thirty minutes D) One week
A) Unsalted water B) Distilled water C) Lightly salted water D) Very heavily salted water
A) Air fryer B) Microwave C) Propane burner D) Toaster
A) Ham hocks B) Cinnamon C) Chocolate D) Honey
A) Shells B) Seeds C) Kernels D) Pops
A) They turn into green peanuts B) They can become slimy or moldy C) They improve in flavor D) They become crunchier
A) In an oven at high heat B) Under a heat lamp C) In a toaster D) In a microwave or boiling water
A) Online stores only B) Hardware stores C) Only from private farms D) Farmers markets
A) Cooked for a shorter time so they are less soft B) Cooked until the shells disappear C) Cooked until they dissolve D) Cooked until they are crunchy
A) Runner B) Valencia C) Spanish D) Valencia-hybrid
A) Tubers B) Tree nuts C) Legumes D) Grains
A) Refrigeration B) Roasting C) Freezing D) Dehydration
A) Boil-n-nuts B) Goober peas C) Ground nuts D) Southern gems
A) Zatarain's B) Morton's C) Lawry's D) McCormick's
A) 1905 B) 1850 C) 1925 D) 1899
A) Andrew F. Smith B) George Washington Carver C) Almeda Lambert D) James Beard
A) Freshly harvested and green B) Fully mature and roasted C) Full size but not fully dried D) Dried and processed for butter
A) New England culture B) Southern culture C) West African culture D) Midwestern culture
A) Bolivian-type B) Virginia-type C) Runner-type D) Spanish-type |
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