Japanese curry - Quiz
A) S&B Foods B) House Foods C) Oriental Co Ltd D) Otsuka Foods Company
A) 1963 B) 1950 C) 1968 D) 1945
A) 1950 B) 1948 C) 1963 D) 1945
A) Vermont Curry B) S&B Gold Curry C) Bon Curry D) Nakamura-ya curry
A) Cream and sugar B) Potatoes and carrots C) Apples and honey D) Ginger and garlic
A) House Foods B) Oriental Co Ltd C) Bell Shokuhin Co Ltd D) Otsuka Foods Company
A) Vermont Curry B) Nakamura-ya Curry C) Bon Curry D) Instant Curry
A) One minute B) Five minutes C) Ten minutes D) Three minutes
A) William S. Clark B) Otsuka C) Vermont D) Rash Behari Bose
A) William S. Clark B) Rash Behari Bose C) Bell Shokuhin D) Otsuka Foods
A) House Foods, Oriental Co Ltd, and S&B Foods B) House Foods, S&B Foods, and Ezaki Glico C) Ezaki Glico, Bell Shokuhin, and Otsuka Foods D) Otsuka Foods, Oriental Co Ltd, and Bell Shokuhin
A) Over 30% B) Over 50% C) Under 10% D) Exactly 20%
A) Freezing the sauce B) Adding cornstarch at the end C) Simmering the roux with stewed meat and vegetables D) Using heavy cream
A) High-temperature sterilization technology B) Freeze-drying technology C) Flash-boiling technology D) Vacuum compression technology
A) 2000 B) 2010 C) 2013 D) 1990
A) Bell peppers B) Spinach C) Potatoes D) Broccoli
A) The British B) The Americans C) The Chinese D) The Indians
A) 1940s B) 1960s C) 1950s D) 1970s
A) Showa period B) Edo period C) Taisho period D) Meiji period
A) To preserve the meat B) To improve the flavor C) To prevent spilling at sea D) To make it more filling
A) Washoku B) Yōshoku C) Kaiseki D) Chūka
A) 1948 B) 1920 C) 1872 D) 1905
A) 1927 B) 1904 C) 1921 D) 1948
A) Wheat flour B) Rice flour C) Corn starch D) Potato starch
A) Basmati rice B) Japanese short-grain rice C) Long-grain jasmine rice D) Sticky glutinous rice
A) As a medicinal broth B) As a common street food C) As a luxury cuisine for the wealthy D) As a military ration only
A) Fork B) Chopsticks C) Hands D) Spoon
A) Miso soup or salad B) Naan or roti C) Kimchi or pickles D) Fukujinzuke or rakkyō
A) Tsuchiura B) Tokyo C) Yokosuka D) Kure
A) Vitamin A B) Thiamine (vitamin B1) C) Vitamin C D) Vitamin D
A) Scurvy B) Rickets C) Beriberi D) Anemia
A) Monday B) Wednesday C) Sunday D) Friday
A) The 1920s B) The 1990s C) The 1880s D) The 1950s
A) Japanese Soul Cooking B) Showa Recipes C) Naval Culinary Guide D) Kaigun kappōjitsu
A) Created for the Imperial Japanese Army B) Invented by the military C) Adopted from the civilian sector D) Introduced by the British Royal Navy
A) Lamb or beef B) Fish or chicken C) Pork or beef D) Beef or chicken
A) Kyoto B) Tokyo C) Sapporo D) Osaka
A) 2010s B) 2000s C) 1990s D) 1980s
A) South Asian B) American C) European D) Mediterranean
A) Ponzu B) Dashi C) Teriyaki sauce D) Miso
A) Around 2013 B) Around 2020 C) Around 2005 D) Around 2010
A) 2018 B) 2010 C) 2016 D) 2013
A) Bunsik restaurants B) Sushi bars C) Tempura stalls D) Ramen shops
A) North Korean chefs B) South Korean tourists C) Japanese diplomats D) Zainichi Koreans
A) 2019 B) 2020 C) 2018 D) 2021
A) More than 1,200 B) More than 2,000 C) More than 500 D) More than 100
A) It implies the presence of dashi B) It is used even when the cutlet is not included C) It is used for spicy curry only D) It refers to a salad dressing |
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