Indian Chinese cuisine - Quiz
A) Manchurian noodles B) Hakka or Schezwan noodles C) Singaporean mee goreng D) American chop suey
A) Rice pudding B) Gulab jamun C) Ice cream on honey-fried noodles D) Mango pudding
A) Date pancakes B) Fish head curry C) Spring rolls D) Schezwan dosas
A) Mobile kitchen carts B) Only in home kitchens C) Supermarket frozen aisles only D) Exclusive hotels
A) Punjabi B) South Indian C) North Indian D) Bengali
A) The owner's origins B) The specific style of cooking C) The city of origin of the food D) The type of sauce used
A) Local food B) South Indian cuisine C) Continental food D) Italian food
A) Date pancakes B) Chili chicken C) Schezwan dosas D) Fish head curry
A) Wok over a portable gas burner B) Tandoor oven C) Electric induction cooktop D) Pressure cooker
A) Because it is cheaper to produce B) Because it is the only food available C) To cater to overseas Indians' nostalgic taste D) Because it is requested by local tourists
A) Sichuan B) Cantonese C) Beijing D) Shanghai
A) Chinese cuisine B) Continental cuisine C) South Indian cuisine D) North Indian cuisine
A) Tea, textiles, and iron B) Silks, rice, and crockery C) Spices, gold, and cattle D) Spices, salt, and silk
A) Islam B) Taoism C) Hinduism D) Buddhism
A) Mahayana Buddhism B) Zen Buddhism C) Theravada Buddhism D) Vajrayana Buddhism
A) Turmeric, cumin, and cardamom B) Ginger, cinnamon, and black pepper C) Chili, garlic, and cloves D) Saffron, nutmeg, and coriander
A) Han and Bengali B) Han and Tamil C) Cantonese and Gujarati D) Mandarin and Punjabi
A) Fifth century BC B) Thirtieth century BC C) Twentieth century BC D) Tenth century BC
A) Knives, forks, and pots B) Spoons, chopsticks, and woks C) Pans, spatulas, and trays D) Bowls, ladles, and steamers
A) Coriander B) Brown mustard C) Turmeric D) Cumin
A) Indonesian, Malaysian, Thai, Filipino, and Cambodian B) India, Pakistan, and Bangladesh C) China, Taiwan, and Japan D) Japan, Korea, and Vietnam
A) They are on opposite sides of the globe B) They are neighbours C) They share a maritime border only D) They have no shared borders
A) Shortly after B) Simultaneously C) Long before D) Hundreds of years after
A) Kolkata B) Mumbai C) Guangdong D) Delhi
A) Pushpesh Pant B) Yang Tai C) Hakka the Elder D) Tong Atchew
A) 1778 B) 1757 C) 1878 D) 1858
A) Beijing B) Shanghai C) Hubei D) Guangdong
A) Sugar mill worker B) Restaurateur C) Cobbler D) Dentist
A) Silk Road Eatery B) Tiretti Bazaar C) Eau Chew D) Guangdong Kitchen
A) Cantonese Quarter B) Atchew Town C) Kolkata Corner D) Tiretti Bazaar
A) The East India Trading Company B) Tong Atchew C) Pushpesh Pant D) The Mayor of Kolkata
A) Jamaica B) Australia C) Japan D) United States
A) Tibet B) Guangxi C) Inner Mongolia D) Xinjiang
A) None B) Bhutan C) Bangladesh D) Pakistan
A) Kadai-pan B) Tawa C) Karahi D) Wok
A) Brown mustard B) Cumin C) Coriander D) Turmeric
A) Samosa B) Wonton C) Dim sum D) Momo
A) Central Asia B) Europe C) Southeast Asia D) Middle East
A) Yoghurt-based gravy B) A sweet and salty brown sauce C) Batter-fried items with ginger D) A spicy red sauce
A) With generous helpings of gravy B) With extra spice C) Dry D) Steamed
A) Bhutan B) Myanmar C) Sri Lanka D) Thailand
A) Hakka Noodles B) Chicken lollipop C) Manchow soup D) Chilli chicken
A) Cauliflower B) Baby corn C) Mushroom D) Chicken
A) Nelson Wang B) General Tso C) Schezwan Singh D) Hakka Wang
A) Cornstarch B) Garam masala C) Chopped garlic D) Soy sauce
A) Schezwan soup B) Manchow soup C) Chilli soup D) Hot and sour soup
A) Hakka Noodles B) Chilli chicken C) Hot and sour soup D) Chow mein
A) Soft B) Boiled C) Crispy D) Pan-fried
A) Lamb B) Beef C) Pork D) Mushroom
A) Main ingredient followed by entree style B) Flavor profile followed by cooking method C) Region of origin followed by dish name D) Entree style followed by main ingredient
A) Boiled B) Deep-fried C) Grilled D) Steamed
A) Cauliflower B) Paneer C) Baby corn D) Scrambled egg |
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