History of the hamburger - Quiz
A) A steak tartare B) A ground beef patty C) A sausage sandwich D) A meatloaf slice
A) Frankfurt B) Munich C) Hamburg D) Berlin
A) Germany B) Italy C) The United States D) England
A) Mushrooms, spinach, and relish B) Onions, lettuce, and sliced pickles C) Bacon, mustard, and mayonnaise D) Tomatoes, cheese, and ketchup
A) Its two basic ingredients were prepared separately for many years in many countries B) The recipe was kept a secret for centuries C) No one knows who invented the bun D) Different countries used different types of meat
A) Late 1980s B) Early 2000s C) Late 1990s D) Late 1970s
A) Fine dining B) Fast food C) Barbecue D) Soul food
A) A breakfast staple B) A culinary icon C) A forbidden food D) A holiday tradition
A) Pizza B) Pasta C) Lasagna D) Risotto
A) Fried rice B) Peking duck C) Chow mein D) Dumplings
A) Ramen B) Sushi C) Tempura D) Sashimi
A) White Castle B) Wendy's C) McDonald's D) Burger King
A) John Montagu B) Jules Verne C) Hannah Glasse D) Edgar Waldo "Billy" Ingram
A) White Castle B) Subway C) Taco Bell D) McDonald's
A) Burger Purchasing Index B) Big Mac Index C) Global Fast Food Index D) International Meal Meter
A) Jules Verne B) Hannah Glasse C) Elizabeth Leslie D) Apicius
A) A beef patty placed between two slices of bread B) Minced meat mixed with nutmeg and cloves on toast C) Raw ground beef seasoned with salt and pepper D) Chopped meat wrapped in caul fat and sauteed in grape juice reduction
A) A seasoned ground beef patty served raw B) A sausage made with minced meat and garlic C) A grilled burger with onions and lettuce D) A cooked meatloaf with spices
A) Hannah Glasse B) Jules Verne C) John Montagu D) Apicius
A) Journey to the Center of the Earth B) Around the World in Eighty Days C) Michael Strogoff D) Art of Cookery, Made Plain and Easy
A) Labskaus and Mett B) Sauerkraut and Pretzels C) Strudel and Sauerbraten D) Bratwurst and Schnitzel
A) 1763 B) 1765 C) 1875 D) 1840
A) Apicius B) Hannah Glasse C) Elizabeth Leslie D) Jules Verne
A) Cinnamon, ginger, and red pepper B) Nutmeg, cloves, black pepper, garlic, and salt C) Cumin, coriander, and paprika D) Rosemary, thyme, and oregano
A) With french fries B) With raw onions C) With toast D) In a sandwich bun
A) Pljeskavica B) Mett C) Labskaus D) Kofta
A) Kofta B) Isicia omentata C) Pljeskavica D) Mett
A) 19th century B) 17th century C) 18th century D) 20th century
A) 1763 B) 1875 C) 1840 D) 1765
A) John Montagu, 4th Earl of Sandwich B) Edgar Waldo Ingram C) Michael Strogoff D) Hannah Glasse
A) For the convenience so he could continue to play cards B) Because bread and meat were cheap C) Because he disliked eating hot meals D) To eat quickly while working at his desk
A) 1765 B) 1763 C) 1875 D) 1840
A) In the royal courts of England B) In ancient Roman texts C) In the local cuisine of the United States D) In traditional German cookbooks
A) Lower classes B) Foreign merchants C) Higher classes D) Medieval butchers
A) San Francisco B) New York City C) Philadelphia D) Boston
A) Hamburg-style B) London-style C) Berlin-style D) Paris-style
A) A Delmonico's Restaurant menu from 1873 B) A Hamburg port registry from 1895 C) A New York Times article from 1850 D) A London cookbook from 1880
A) Dr. James Salisbury B) Charles Ranhofer C) Edward New York D) John Hamburg
A) 5 cents B) 25 cents C) 50 cents D) 11 cents
A) Half the price B) Ten times the price C) Twice the price D) The exact same price
A) 1873 B) 1905 C) 1930 D) 1887
A) A holiday feast dish B) A dessert C) A breakfast item D) A midnight snack
A) Salisbury steak B) Meatball C) Frikadelle D) Frankfurter
A) Dr. James Salisbury B) Lord Salisbury C) Charles Ranhofer D) Chef Hamburg
A) 1930 B) 1897 C) 1873 D) 1905
A) Wiener or Schnitzel B) Frankfurter or Frank C) Frikadelle, Frikandelle, or Bulette D) Hamburger or Burger
A) The pork chop B) The meatball C) The hot dog D) The roast beef
A) 1897 B) 1873 C) 1930 D) 1950
A) Patty B) Frank C) Burger D) Steak
A) Turkeyburger B) Fishburger C) Chickenburger D) Mooseburger
A) Pretzel B) Sauerkraut C) Bratwurst D) Frankfurter
A) Dog B) Frank C) Hot D) Furter
A) The franchise B) Cooperative farming C) Street vending D) State monopoly
A) Arthur Kallett B) Karl Drais C) Upton Sinclair D) Gustavus Swift
A) 1933 B) 1845 C) 1885 D) 1904
A) Using steam-powered cutters B) In large factory blenders C) By hand at home using specialized chisels D) By community butchers exclusively
A) The 1930s B) The 1900s C) The 1880s D) The 1840s
A) Upton Sinclair B) Karl Drais C) Arthur Kallett D) Gustavus Swift
A) New York B) Chicago C) Boston D) Philadelphia
A) Arthur Kallett B) Karl Drais C) Upton Sinclair D) Gustavus Swift
A) Karl Drais B) Gustavus Swift C) Arthur Kallett D) Upton Sinclair
A) Preservatives B) Synthetic fats C) Excess sodium D) Artificial coloring |
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