Red bean paste - Quiz
A) Red bean jam B) Green bean jam C) Black bean purée D) Soybean paste
A) Kidney beans B) Adzuki beans C) Navy beans D) Soybeans
A) Fermenting them in water B) Frying them in oil C) Boiling them, then mashing or grinding them D) Baking them in an oven
A) Added food coloring B) The husk of the beans C) The added sugar D) The cooking oil
A) By boiling the beans twice B) By husking the beans prior to cooking C) By adding milk to the beans D) By using green beans exclusively
A) It results in a red paste that is smoother and more homogeneous B) It creates a crunchy texture C) It ruins the paste entirely D) It turns the paste completely white
A) Kong B) Anko C) Dòushā D) Patso
A) Only red bean paste B) Almost any sweet, edible, mashed paste C) Raw adzuki beans D) Savory bean soup
A) Green bean paste B) Chestnut paste C) White bean paste D) Red bean paste
A) Navy beans B) Chestnuts C) Soybeans D) Adzuki beans
A) Red bean B) Mashed filling C) Bean paste D) Sweet soup
A) Anko B) Patso C) Dòushā D) Hóngdòushā
A) Kong B) Geopi C) So D) Dan
A) Chestnuts B) Navy beans C) Adzuki beans D) Soybeans
A) Bean B) Sweet C) Filling D) Hulled
A) Sweet chestnut B) Pat filling C) White bean D) Soybean paste
A) Smooth vegetable paste B) Unsweetened dark-red paste C) Hulled yellow paste D) Sweetened white paste
A) Filling B) Sweet C) Hulled D) Dark
A) Unsweetened white bean paste B) Raw adzuki beans C) Sweetened red bean paste D) Mashed chestnut filling
A) Boiled in water B) Mixed with oil C) Sweetened and mashed D) Hulled, skinned, peeled, shelled, etc.
A) Mashed chestnuts B) Black bean paste C) Sweetened soybeans D) Dehulled red beans
A) Shiroan B) Geopipat-so C) Danpat-so D) Hóngdòushā
A) Cooking time, acidity, and shape B) Origin, weight, and temperature C) Price, brand, and packaging D) Consistency, sweetness, and color
A) Steamed and strained without sugar B) Ground raw and fermented C) Boiled with sugar and mashed D) Soaked in oil and baked
A) Chestnut pieces B) Some unmashed beans C) Vegetable oil or lard D) Soybean husks
A) White B) Smooth C) Geopipat D) Mashed
A) Boiled without sugar, mashed, and diluted into a slurry B) Boiled with sugar and immediately strained C) Soaked in oil and ground into a paste D) Peeled raw and baked until dry
A) A food processor B) A cheesecloth only C) A wooden spoon D) A sieve
A) Paper filters B) Cheesecloth C) Cotton towels D) A metal press
A) Water or milk B) Oil, either vegetable oil or lard C) Melted sugar syrup D) Soy sauce or vinegar
A) As a standalone sweet soup B) As a topping for savory noodles C) As a flavoring for beverages D) As a filling for Chinese pastries
A) Tsubuan B) Sarashian C) Koshian D) Ogura-an
A) Ogura-an B) Tsubushian C) Tsubuan D) Koshian
A) Sarashian B) Ogura-an C) Koshian D) Tsubuan
A) Tongpat B) Danpat-so C) Patso D) Geopipat-so
A) Tongpat B) Danpat C) Tsubushian D) Tsubuan
A) Tangyuan B) Jiān dui C) Bāozi D) Zongzi
A) White B) Green C) Yellow D) Red
A) Red bean cake B) Jiān dui C) Mooncakes D) Bāozi
A) Spring Festival B) Dragon Boat Festival C) Mid-Autumn Festival D) Lantern Festival
A) Tangyuan B) Zongzi C) Dorayaki D) Bāozi
A) Taiyaki B) Jiān dui C) Bungeo-ppang D) An-doughnut
A) Yōkan B) Daifuku C) Anpan D) Anmitsu
A) Anpan B) Manjū C) An-doughnut D) Taiyaki
A) Daifuku B) Anko dango C) Dorayaki D) Sakuramochi
A) Dorayaki B) Taiyaki C) Anpan D) Imagawayaki
A) Imagawayaki B) Manjū C) Taiyaki D) Dorayaki
A) Daifuku B) Manjū C) Yōkan D) Anpan
A) Yōkan B) Daifuku C) Sakuramochi D) Anko dango
A) Bungeo-ppang B) Hodu-gwaja C) Taiyaki D) Ttongppang
A) Daifuku B) Manjū C) Yōkan D) Anmitsu
A) Bungeo-ppang B) Hodu-gwaja C) Taiyaki D) Ttongppang
A) Dorayaki B) Hoppang C) Chalbori-ppang D) Hwangnam-ppang
A) An-doughnut B) Chapssal doughnut C) Jiān dui D) Kkulppang
A) Tangyuan B) Gyeongdan C) Daifuku D) Anko dango
A) Bungeo-ppang B) Taiyaki C) Hodu-gwaja D) Ttongppang
A) Hoppang B) Bāozi C) Manjū D) Jjinppang
A) Chalbori-ppang B) Hodu-gwaja C) Mooncakes D) Hwangnam-ppang
A) Hoppang B) Jjinppang C) Manjū D) Bāozi
A) Hwangnam-ppang B) Chapssal doughnut C) Anpan D) Kkulppang
A) Anmitsu B) Red bean soup C) Patbingsu D) Oshiruko
A) Baram-tteok B) Gyeongdan C) Chapssal doughnut D) Songpyeon
A) Ttongppang B) Bungeo-ppang C) Hodu-gwaja D) Taiyaki |
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