Glutinous rice - Quiz
A) Pilit B) Galapong C) Diket D) Malagkit
A) Malagkit B) Kakanin C) Pilit D) Diket
A) Galapong B) Diket C) Pilit D) Malagkit
A) Fermented B) Ground C) Sticky D) Sweet
A) Suman B) Puto C) Kakanin D) Galapong
A) Stone mills B) Metal grinders C) Mortar and pestle D) Blenders
A) Salt B) Coconut oil C) Wood ash lye D) Tubâ
A) Pirurutong B) Malagkit C) Tapol D) Mochiko
A) Pirurutong B) Galapong C) Tapol D) Puto
A) Galapong B) Lugaw C) Kakanin D) Buchi
A) Biko B) Puto C) Bibingka D) Suman
A) Palitaw B) Bibingka C) Sapin-sapin D) Puto
A) Puto bumbong B) Buchi C) Moche D) Arroz caldo
A) Bibingka B) Buchi C) Puso D) Moche
A) Puso B) Suman C) Masi D) Palitaw
A) Lugaw B) Galapong C) Kakanin D) Tapay
A) Binignit B) Ginataang mais C) Champorado D) Arroz caldo
A) Yeast B) Vinegar C) Water D) Sugar
A) Coconut milk B) Wood ash C) Purple yam (ube) D) Food coloring
A) Corn flour B) Wheat flour C) Cassava flour D) Japanese mochiko
A) Chapssal B) Khao niao C) Chalddeok D) Chalbap
A) Khao niao B) Chalgi C) Chapssal D) Chalddeok
A) Ddeok B) Khao niao C) Chalbap D) Chapssal
A) Larb B) Nam Khao C) Or lam D) Samgyetang
A) Brown rice B) Wheat flour C) Jasmine rice D) Glutinous rice
A) 1000 – 2000 years B) 7000 – 9000 years C) 4000 – 6000 years D) 200 – 500 years
A) 100 kg B) 50 kg C) 300 kg D) 171 kg
A) Khao jee B) Khao niao C) Khao khoua D) Khao lam
A) Bamboo B) Basket C) Sticky D) Rice
A) Khao lam B) Larb C) Thip khao D) Houat
A) Khao jee B) Khao niao C) Thip khao D) Houat
A) To add a nut-like flavour B) To stuff sausage C) To wrap fruit D) To make whisky
A) Clay pot B) Banana leaf C) Bamboo tube D) Metal steamer
A) Laotian crispy rice salad B) Lao sausage C) Lao rice whisky D) Lao stew
A) Fermented pork B) Peanuts and scallions C) Red or black beans D) Coconut milk and sliced fruits
A) Steaming in a bamboo basket B) Roasting in a bamboo tube C) Grilling over an open fire D) Deep-frying
A) Mango and durian B) Jasmine rice and cilantro C) Lemongrass and fatty pork D) Red beans and taro
A) A mildly spicy and tongue-numbing stew B) A fermented pork sausage C) A rice whisky D) A rice pancake
A) Lao bamboo basket B) Laotian rice whisky C) Lao sticky rice pancakes D) Lao crispy rice salad
A) Nasi kuning B) Pulut C) Santan D) Beras ketan or ketan
A) Ketan B) Pulut C) Beras D) Lemang
A) Dodol B) Klepon C) Lemang D) Onde-onde
A) Banana leaves B) Palm leaves C) Sesame seeds D) Coconut husks
A) Jus B) Teh C) Kopi D) Tuak
A) Shredded meat B) Mung bean paste C) Palm sugar D) Grated coconut
A) Coconut milk B) Turmeric C) Ginger D) Palm sugar
A) Sweetened mung bean paste B) Coconut milk C) Shredded meat D) Palm sugar
A) Coated with sesame seeds B) Fried with meat C) Filled with mung bean paste D) Smeared with palm sugar caramel
A) Getas B) Klepon C) Wajik D) Lupis
A) Java B) Sumatra C) Makassar D) Bali
A) Cone B) Square C) Round D) Triangle
A) Baked B) Fried C) Boiled D) Steamed
A) Proteins and lipids B) D-glucose units C) Fructose and sucrose D) Alpha-amino acids
A) Amylose is linear, while amylopectin is branched B) Amylose has more alpha-1,6-glycosidic bonds C) Amylose contains more D-glucose than amylopectin D) Amylose is branched, while amylopectin is linear
A) 50% B) 30% C) Nearly 100% D) 70%
A) Around every 22 D-glucose units B) Around every 10 D-glucose units C) Around every 5 D-glucose units D) Around every 50 D-glucose units
A) Green B) Red C) Blue D) Yellow
A) Clear B) Blue C) Purple D) Red
A) Cinnamaldehyde B) Sucrose C) Penta-iodide D) Ethanol
A) It has higher amylose content B) Amylopectin is more hygroscopic than amylose C) It contains more proteins D) It lacks glucose units
A) Cold B) Acidity C) Heat D) Salt
A) The waxy gene B) The glucose gene C) The starch synthase gene D) The amylose gene
A) It remains exactly the same B) It decreases C) It increases D) It doubles
A) Iodide B) Ethyl acetate C) Glucose D) Sucrose
A) 10–30% B) 50–60% C) 0–5% D) 80–90%
A) Maize B) Barley C) Sorghum D) Wheat
A) Only in the starch B) No C) Yes D) Only in the bran
A) The region of origin B) The harvesting method C) The Latin word for glue-like D) The presence of gluten
A) Mainland Southeast Asia B) Northern Africa C) South America D) Southern Europe
A) 25% B) 85% C) 95% D) 50%
A) WHO B) IRRI C) UNICEF D) FAO
A) 1,000 B) 3,200 C) 6,530 D) 13,500
A) The soil type B) The bran C) The starch D) Added dyes
A) Wild rice B) Indica C) Temperate japonica D) Tropical japonica
A) Greenish B) Yellowish C) Fully opaque D) Translucent
A) Genetic modification B) Toxic dyes C) Pesticide residue D) High gluten content
A) Binni bhat B) Binni chal C) Nuòmǐ D) Binni dhan
A) Binni bhat B) Khoi C) Binni chal D) Binni dhan
A) Breakfast stews B) Bread making C) Thickening soups D) Desserts
A) Sweet fillings B) Meat and vegetables C) Dried seafood D) Spiced tofu
A) Chinese New Year B) Mid-Autumn Festival C) Dragon Boat Festival D) Lantern Festival
A) Cífàntuán B) Lo mai gai C) Zīfàn'gāo D) Bābǎofàn
A) Youtiao B) Barbecued pork C) Red bean paste D) Chinese sausage
A) Banana leaf B) Lotus leaf C) Rice paper D) Bamboo leaf
A) Lotus leaf B) Matcha C) Spinach D) Ai grass
A) Caibao B) Ziba C) Aiban D) Bantiao
A) Large industrial plantations B) Floating gardens C) Homestead farms D) Mountain terraces
A) Mochigome B) Mochiko C) Okowa D) Sekihan
A) Yeast B) Banana C) Roseapple D) Green tea
A) Indonesian B) Korean C) Chinese D) Japanese
A) Rengginang B) Ohagi C) Brem D) Tapai ketan
A) Banana leaves B) Yeast C) Rice flour D) Water chestnuts
A) Jaggery B) Santan C) Yeast D) Turmeric
A) Lemang B) Dodol C) Kochi D) Tapai
A) Melaka B) Peranakan C) East Malaysia D) Sarawak
A) Pulut B) Kao hnyin C) Kochi D) Tapai
A) Kao hnyin baung B) Hkaw bouk C) Si htamin D) Kao hynin ngacheik
A) Dabodwè B) Thingyan C) Htamanè pwè D) New Year
A) They are boiled until they resurface B) They are wrapped in pandan leaves C) They are cooked in bamboo D) They are fried in peanut oil
A) Htoe mont B) Kao hnyin baung C) Si htamin D) Paung din |
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