Scone - Quiz
A) Kebbucks B) Biscuits C) Bannocks D) Currants
A) 1480 B) 1932 C) 1843 D) 1669
A) Mrs Fellard B) Anna, Duchess of Bedford C) Robert the Bruce D) Frank Mathewe
A) To identify the baker's name B) To show the use of the highest grade flour C) To signify a religious holiday D) To mark them as royal property
A) A History of Scotland B) The Wellcome Collection C) The National Trust archives D) The Cornishman
A) 1669 B) 1843 C) 1932 D) 1480
A) Baking powder B) Baking soda C) Butter D) Ale yeast
A) Cheese B) Barley C) Currants D) Bacon
A) Rye B) Oats C) Bere or barley D) Wheat
A) 2005 B) 1669 C) 1932 D) 1843
A) Baking powder B) Refined sugar production C) The griddle D) Commercial ovens
A) The Cornishman B) The British Baker C) The Wellcome Collection D) A History of Scotland
A) 1843 B) 2005 C) 1923 D) 1932
A) The French B) The Londoners C) Devonians D) The Scottish
A) £50m B) £90m C) £64m D) £46m
A) To distinguish them from home-made scones B) To make them easier to bake C) To save on flour usage D) For space efficiency when tessellated
A) They are healthier than store-bought B) They are cheaper to make C) They are tied to heritage baking D) They avoid baking powder
A) 244 B) 400 C) 100 D) 500
A) Frank Mathewe B) Mrs Fellard C) James VI D) Anna, Duchess of Bedford
A) Early 19th century B) 17th century C) 15th century D) 20th century
A) United Kingdom, Ireland, Canada, Australia and New Zealand B) United States and Mexico C) Japan, China and South Korea D) France, Germany and Italy
A) Breakfast buffets and brunch B) Midnight snacks and picnics C) Dinner parties and galas D) Cream tea and afternoon tea
A) The International Scone Festival B) Café Europe C) The European Culinary Fair D) The World Food Summit
A) The Home Counties B) Northern England and Scotland C) Southern England and East Anglia D) English Midlands and Ireland
A) Ireland and the United States B) English Midlands C) Northern England and Scotland D) Cornwall and Essex
A) Middle Low German schöne B) Scottish Gaelic term sgonn C) Middle Dutch schoonbrood D) Latin word sconnum
A) Edinburgh B) Glasgow C) Scone D) Aberdeen
A) A girdle B) A plate C) A pan D) A rack
A) As a bread B) As a cake C) As a pastry D) As a biscuit
A) It is fermented for days B) It is kneaded vigorously C) It is made with yeast D) It is lightly worked, not kneaded
A) As a type of bread B) In their own category Scones and Rock Cakes C) As a pastry item D) As a type of cake
A) An egg B) Mashed pumpkin C) Yeast D) Sour milk
A) Tattie scones B) Tea buns C) Puftaloons D) Soda farls
A) Mashed pumpkin B) Potato flour C) Clear lemonade D) Sour milk
A) Steamed B) Boiled C) Baked in an oven D) Fried
A) Soda farl B) Pogácsa C) Singin' Hinnie D) Tea bun
A) Mashed pumpkin B) Dill C) Glacé cherries D) Salted pork
A) Vinegar B) Gravy C) Jam D) Mustard
A) Potato B) Mashed cooked pumpkin C) Dried dates D) Crowberries
A) Puftaloons B) Tea buns C) Pogácsa D) Soda farls
A) Evaporated milk B) Currants C) Glacé cherries D) Butter
A) Kiwi Kitchen Classics B) Edmonds Cookery Book C) Pacific Culinary Traditions D) The New Zealand Baker
A) With clotted cream B) Toasted with butter C) Plain with coffee D) Cold with jam
A) Maple syrup B) Grated cheddar cheese C) Icing D) Chocolate chips
A) Italian B) Welsh C) Spanish D) German
A) Asado B) Mateada C) Siesta D) Merienda
A) Fluffier B) Lighter C) Crispier D) Denser
A) Circular B) Oval C) Square D) Triangular
A) African culinary exchange B) European trade routes C) British colonial rule D) American tourism
A) Dates B) Maple syrup C) Pumpkin D) Chocolate chips
A) Mate B) Juice C) Wine D) Milkshake |
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