Chinese noodles - Quiz
A) Corn flour, potato starch, or oat flour B) Barley flour, tapioca, or sweet potato starch C) Rye flour, soybean paste, or millet D) Wheat flour, rice flour, or mung bean starch
A) Mung bean noodles B) Rice noodles C) Tapioca noodles D) Wheat noodles
A) Oat noodles B) Wheat noodles C) Barley noodles D) Rice noodles
A) High-pressure hydraulic pressing B) Manual bamboo rolling technology C) Ancient wooden noodles mold technology D) Modern automated extrusion molding
A) Vinegar, oil, and yeast B) Egg, lye, and cereal C) Soy sauce, sesame, and spices D) Sugar, milk, and butter
A) Baking soda, cornstarch, or lard B) Wheat gluten, potato flour, or oil C) Egg whites, arrowroot or tapioca starch D) Gelatin, rice starch, or butter
A) Calcium carbide B) Melamine C) Borax D) Formaldehyde
A) Flour, oil, and eggs B) Flour, sugar, and milk C) Flour, yeast, and butter D) Flour, salt, and water
A) Frying the bars in hot oil B) Freezing the bars instantly C) Bending the bars for proofing D) Cutting the bars into cubes
A) Soft wheat flours B) Whole grain pastry flours C) All-purpose white flours D) Hard wheat flours
A) Dull grey color and crumbly texture B) Bright creamy white or bright yellow color and firm texture C) Transparent appearance and sticky texture D) Dark brown color and soft mushy texture
A) 1950s B) 1930s C) 1970s D) 1920s
A) 48 hours B) 24 hours C) 72 hours D) 12 hours
A) 3–5 days B) 24 hours C) 1 month D) 1–2 weeks
A) By smoking over wood fire B) By microwave radiation or hot air blowers C) By freezing and vacuum drying D) By sunlight or in a controlled chamber
A) Saltwater solution B) Cold water C) Hot boiling broth D) Vinegar water
A) 5% sesame oil B) A dusting of cornstarch C) 1–2% vegetable oil D) Cold running water
A) Raw wheat dough strands B) Dried rice noodle strands C) Fresh alkaline noodle strands D) Mung bean starch strands
A) Rice flour, wheat flour, and water B) Rice flour, eggs, and lye C) Only the starch or rice flour and water D) Starch, salt, and vegetable oil
A) Fresh alkaline noodles B) Peeled, pulled and kneaded noodles C) Steamed and boiled noodles D) Cut and extruded noodles
A) Japan B) China C) Korea D) Italy
A) Exactly one thousand B) Only a few dozen C) Hundreds D) Tens of thousands
A) Egypt B) Australia C) Brazil D) Malaysia
A) Only in Cantonese B) Only in Mandarin C) No D) Yes
A) Mien B) Mee C) Men D) Myeon
A) Mee B) Men C) Fun D) Myeon
A) Fun B) Mein C) Myeon D) Mee
A) Mandarin B) Japanese C) Hokkien (Min Nan) D) Cantonese
A) Their principal ingredient B) The time of day they are eaten C) The province capital's weather D) The chef who invented them
A) Tang dynasty B) Song dynasty C) Eastern Han period D) Western Han dynasty
A) The Trans-Siberian Route B) The Tea Horse Road C) The Silk Road D) The Maritime Spice Route
A) Tang bing B) Laksha C) Laomian D) Itriya
A) Crispy B) Slippery C) Wheat cake D) Long life
A) Roman influence B) Persian influence C) Arab influence D) Mongol influence
A) Laomian B) Tang bing C) Laksha D) Itriya
A) Tenth century B) Fifteenth century C) Twelfth century D) Fifth century
A) Eastern Han dynasty B) Song dynasty C) Qing dynasty D) Western Han dynasty
A) Slippery starch B) Alimentary paste C) Soup cake D) Imitation noodles
A) 拉麵 B) 靖康緗素雜記 C) 湯餅 D) 黃朝英
A) lào miàn B) tāng bǐng C) lì shā D) jìngkāngxiāngsùzájì
A) Huáng Cháo Yīng B) Marco Polo C) Gil Marks D) Sima Qian
A) Bing B) Mian C) Tang D) Laksha
A) 2001 B) 1945 C) 1978 D) 1992
A) Huáng Cháo Yīng B) Ibn Battuta C) Marco Polo D) Gil Marks
A) Because they absorb salt from the air B) Because salt ruins their texture C) Because they are usually made from salted dough D) Because they are pre-salted externally
A) Jiǎn miàn B) Yóu miàn C) Chow mein D) Lamian
A) Salty B) Sweet C) Sour D) Eggy
A) Sodium carbonate B) Calcium hydroxide C) Potassium hydroxide D) Sodium chloride
A) Various plant starches B) Ground rice grains C) Oat flour and water D) Wheat flour only
A) Oryza sativa B) Triticum aestivum C) Panicum miliaceum D) Avena nuda
A) Slicing them from large sheets B) Pressing them through metal holes C) Twisting them on a marble plate D) Steaming them in bamboo baskets
A) Millet B) Oats C) Rice D) Wheat
A) 2005 B) 2000 C) 2010 D) 1995
A) Lamian B) Wonton noodles C) Lo mein D) Chow mein
A) Pad thai B) Ramen C) Ban mian D) Pho
A) Only in the introduction B) No C) Only in footnotes D) Yes
A) Lo mein stir B) Pan fried rice C) Crispy wonton D) Chow mein
A) Dumplings B) Laksa C) Sushi D) Dim sum
A) Liching B) Ling nan C) Lo mein D) Long soup
A) It is a brand of lye water B) Re gan mian is the dish itself C) It is a type of rice slurry D) It is an oat noodle topping
A) Zhuniang B) Zhajiangmian C) Zha jiang D) Zhejiang noodles |
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