- 1. What is another name for manjar blanco in Catalan-speaking areas?
A) cajeta
B) menjar blanc or menjablanc
C) tembleque
D) dulce de leche
- 2. Which European sweet is manjar blanco related to?
A) panettone
B) strudel
C) tiramisu
D) blancmange
- 3. In which country is the variation of manjar blanco from Reus considered a historical local delicacy?
A) Catalonia
B) Spain
C) Portugal
D) Italy
- 4. What is the key ingredient in the Reus variation of manjar blanco?
A) rice
B) almond
C) lemon peel
D) gelatin
- 5. What is the primary difference in the preparation of manjar blanco in South America compared to Europe?
A) It is colored by added ingredients.
B) It is made by slowly and gently cooking pure milk to thicken and reduce the volume.
C) It is made with chicken or fish.
D) It is made with gelatin.
- 6. Which ingredient is not typically used in the Reus variation of manjar blanco?
A) almonds
B) milk
C) sugar
D) gelatin
- 7. What is a common use for manjar blanco in South America?
A) As a marinade for meats.
B) As a sauce for pasta.
C) As a filling for pastries and cookies.
D) As a topping for ice cream.
- 8. Which of the following is not a country where manjar blanco is traditionally used?
A) Chile
B) Ecuador
C) Peru
D) Italy
- 9. What is the consistency of manjar blanco similar to?
A) custard
B) soft cheese
C) thick cake frosting
D) mousse
- 10. Which of the following is not a traditional ingredient in the European version of manjar blanco?
A) sugar
B) corn starch
C) almonds
D) vanilla
- 11. In which century does the oldest Catalan cookbook mentioning manjar blanc date back to?
A) 14th century
B) 20th century
C) 16th century
D) 18th century
- 12. Which region's variation of manjar blanco evolved without any almond?
A) l'Alguer (Sardinia)
B) Madrid
C) Barcelona
D) Reus
- 13. What is the primary cooking method used to prevent browning of manjar blanco in South America?
A) open flame
B) double boiler
C) microwave
D) oven baking
- 14. What is the flavor of manjar blanco similar to?
A) bitter chocolate
B) sweetened cream
C) sour citrus
D) savory cheese
- 15. Which of the following is not a traditional use for manjar blanco in South America?
A) As a spread
B) As a filling for alfajores
C) As a filling for tejas
D) As a marinade for meats
- 16. Which of the following is a related dish to manjar blanco in Puerto Rico?
A) cajeta
B) dulce de leche
C) natillas
D) tembleque
- 17. What is the primary difference between manjar blanco and dulce de leche?
A) They have the same ingredients.
B) They are prepared differently.
C) They have the same consistency.
D) They have the same flavor.
- 18. What is the primary ingredient in the European version of manjar blanco?
A) milk
B) chicken
C) fish
D) lemon peel
- 19. What is the primary ingredient in the South American version of manjar blanco?
A) chicken
B) gelatin
C) fish
D) pure milk
- 20. What is the primary cooking method used in the European version of manjar blanco?
A) mould
B) microwave
C) double boiler
D) open flame
- 21. Which of the following is a traditional ingredient in the European version of manjar blanco?
A) almonds
B) chicken
C) fish
D) gelatin
- 22. What is the primary cooking method used in the South American version of manjar blanco?
A) slow and gentle cooking
B) baking
C) grilling
D) frying
- 23. With which dish is Manjar blanco commonly eaten in Colombia?
A) Baked potatoes
B) Natilla
C) Hojuelas
D) Gallo pinto
- 24. What is the name of Manjar blanco in the Philippines?
A) Natilla
B) Maja blanca
C) Bunuelos
D) Tibok-tibok
- 25. What is maja blanca in the Philippines?
A) A type of rice pudding
B) A cultured buttermilk-like product
C) A pastry filling
D) A plant-based adaptation of Manjar blanco
- 26. What is a common additional ingredient in maja blanca con maíz?
A) Corn kernels
B) Hojuelas
C) Vanilla beans
D) Cinnamon sticks
- 27. What is used to thicken manjar de leche in Central America?
A) Cornstarch
B) Flour
C) Rice
D) Gelatin
- 28. What is the term 'natilla' used to describe in Costa Rica?
A) A type of rice pudding
B) A cultured buttermilk-like product
C) A sweet dessert
D) A pastry filling
- 29. What is the butterfat content of 'liviana' natilla in Costa Rica?
A) 15%
B) 10%
C) 12%
D) 14%
- 30. On which dish is natilla commonly used as a condiment in Costa Rica?
A) Bunuelos
B) Maja blanca
C) Gallo pinto
D) Natilla
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