A) Tulum cheese, parsley, and onion B) Potatoes, quark cheese, cabbage, beef, and berries C) Buckwheat, millet, and onions D) Ground meat and spices exclusively
A) Pork fat crisps and butter breadcrumbs B) Creamy mushroom sauce and tomato sauce C) Fried onions and bacon, or butter, with sour cream D) Toasted walnuts in butter
A) Modern digital era B) Ottoman period C) World War I period D) Soviet period
A) They are cooked only by baking in an oven B) They are made strictly from buckwheat flour C) They are always sweet and served with fruit jam D) They are smaller, shaped differently, and usually filled with ground meat
A) A cold soup made with berries B) A raw dough ball served with sour cream C) A baked or pan-fried dough with filling D) A steamed dumpling filled with cheese
A) Italy and Spain B) Germany and France C) Turkey and Greece D) Poland, Ukraine, and Russia
A) Piruhi B) Ajdovi krapi C) Kalduny D) Klepe
A) Pirozhki B) Pelmeni C) Vareniki D) Vereniki
A) Cottage cheese B) Salty bryndza cheese C) Minced beef and onions D) Buckwheat and millet
A) A thick white cream gravy B) A type of fried pork fat crisp C) A spicy tomato sauce D) A liquid bryndza cheese dip
A) Farmer sausage or ham B) Lamb chops C) Smoked fish D) Grilled chicken breast
A) Poland, Russia, and Ukraine B) Turkey and Bosnia C) The Canadian prairies, Chihuahua, Mexico, Paraguay, and Bolivia D) Western Europe and Scandinavia
A) Ground pork, salt, and pepper B) Minced meat, garlic, and paprika C) Cottage cheese and millet D) Salty bryndza cheese mixed with mashed potatoes
A) Square B) Elongated like a carp C) Round like a ball D) Semicircular
A) Klepe B) Ajdovi krapi C) Bryndzové pirohy D) Piruhi
A) Cottage cheese and onions B) Mashed potatoes and bryndza C) Minced meat D) Saskatoon berries
A) Fried bacon and onions B) Sour cream, garlic, and paprika C) Schmaunt fat and ham D) Toasted walnuts in butter
A) Cheese pockets B) Buckwheat carps C) Meat pastries D) Salty dumplings
A) Capital city region only B) Western border regions C) Northeastern and Alpine regions D) Coastal and southern regions
A) Rye B) Corn C) Buckwheat D) Barley
A) Ground pork, salt, pepper, and herbs B) Mashed potatoes and bryndza cheese C) Tulum cheese, parsley, and onion D) Cottage cheese (skuta), millet, and fried onions
A) Klepe, pirohy, and pelmeni B) Piruhi, vereniki, and vareniki C) Ajdovi krapi, žganci, and štruklji D) Vareniki, kalduny, and pierogi
A) Some parts of Anatolia B) The Alpine regions of Slovenia C) The Canadian prairies D) Sarajevo, Bosnia
A) Corn flour and butter B) Rye flour and milk C) Wheat flour and egg D) Buckwheat flour and water
A) Minced meat and paprika B) Cottage cheese and millet C) Salty bryndza and mashed potatoes D) A mixture of Tulum cheese, parsley, and onion
A) With sour cream, garlic, and paprika B) With schmaunt fat and farmer sausage C) With toasted walnuts in butter D) With a liquid bryndza cheese dip
A) Ottoman court chefs B) Slovenian Alpine farmers C) Central and Eastern European immigrants D) Russian Mennonite settlers from Mexico
A) New York City, New York B) Chicago, Illinois C) Pittsburgh, Pennsylvania D) Cleveland, Ohio
A) Marton House Tavern B) Greenpoint Cafe C) East Village Diner D) The Pierogi Fest Pavilion
A) In the late 1960s B) In the post-World War II era C) During the Soviet period D) In the 1920s
A) 1960s B) 1980s C) 1930s D) 1940s
A) Glendon B) Shenandoah C) Cleveland D) Whiting
A) New York Yankees B) Pittsburgh Pirates C) Chicago Cubs D) Cleveland Guardians
A) A 27-foot fiberglass perogy complete with fork B) A massive bronze statue of a frying pan C) A steel replica of a tavern D) A giant stone monument shaped like a bowl of sour cream
A) Saskatoon berries and schmaunt fat B) Spinach, jalapeño, and chicken C) Buckwheat and millet D) Tulum cheese and walnuts
A) A Cleveland tavern owner B) Mrs. T C) Paula Newby-Fraser D) A Whiting festival organizer
A) Boston Pizza B) Smitty's C) Marton House D) Mrs. T's
A) The Anatolian Peninsula B) The Alpine Region C) The Canadian Prairies D) The Pierogi Pocket
A) The northern territories B) The Prairie provinces C) Vancouver Island D) The Atlantic provinces
A) Smaller than the Mexican market B) The largest in the world C) Second only to the U.S. market D) Third after Poland
A) Klepe filled with minced meat and paprika B) Piruhi filled with Tulum cheese and parsley C) Ajdovi krapi filled with buckwheat and millet D) Ruskie pierogi filled with potato and cheese, onion, bacon, or cottage cheese
A) Mango, pineapple, kiwi, and papaya B) Lemon, lime, orange, and grapefruit C) Apple, peach, banana, and cherry D) Strawberry, blackberry, blueberry, and saskatoon berry
A) Deep-fried B) Steamed in a bamboo basket C) Baked under a heavy lid in a frying pan D) Served raw with liquid cheese
A) As a sweet dessert topped with toasted walnuts B) As a sandwich and a pizza flavored to taste like pierogies C) As a deep-fried appetizer with a side of salsa D) As a breakfast casserole with ham and peppers
A) As a boiled side dish with schmaunt fat B) As a pizza topped with ground beef and tomato sauce C) As an appetizer deep-fried with a side of salsa D) As a sandwich flavored with garlic and paprika
A) Ukraine B) Slovakia C) Russia D) Poland
A) Oval B) Cylinder C) Circle D) Triangle
A) Royal luxury B) Religious fasting food exclusively C) Peasant food D) Nomadic rations
A) 17th century B) 20th century C) 14th century D) 19th century
A) Leniwe B) Uszka C) Kurniki D) Ruskie
A) August B) November C) January D) March
A) 100,000 B) 500 C) 30,000 D) 5,000
A) Dried wild mushrooms B) Minced chicken C) Fresh quark and potatoes D) Buckwheat and cheese
A) Poland B) China C) Turkey D) Ukraine
A) Saint Hyacinth B) Marco Polo C) Genghis Khan D) Christopher Columbus
A) Dumplings B) Mantou C) Baozi D) Wontons
A) Western Europe via Germany B) The Far East via the Kievan Rus' C) China via the Mediterranean Sea D) Scandinavia via the Baltic Sea
A) Mongols B) Chinese C) Turks D) Romans
A) Borek B) Düs-vara C) Manti D) Dolma
A) Only in dessert versions B) Only in Chinese variations C) Yes D) No
A) Watermelon B) Banana C) Bilberry D) Peach
A) Hungarian B) Polish C) Italian D) German
A) 1750 B) 1812 C) 1542 D) 1682
A) Stary Ksiazka Gotowania B) Kuchnia Polska C) Compendium ferculorum, albo Zebranie potraw D) The Polish Kitchen
A) Colțunași B) Varenyky C) Pieróg D) Pirog
A) Germanic *dough B) Greek *artos C) Latin *panis D) Proto-Slavic *pirъ
A) Feast B) Boiling water C) Dumpling D) Dough
A) Pie B) Soup C) Noodle D) Bread
A) Derived from Turkic bureg B) Derived from Latin farina C) Derived from ancient Celtic D) Derived from Norse baking terms
A) Steamed B) Pan-fried without boiling C) Baked in an oven D) Deep-fried in oil
A) Varn B) Vareny C) Var D) Varenytsia
A) Steamed pastry B) Sour cream C) Boiling liquid D) Unleavened dough
A) Kołduny B) Varenyky C) Colțunași D) Pirozhki
A) Varn B) Bureg C) Pirog D) Kaltsúni
A) Ravioli B) Calzoni C) Pasta D) Tortellini
A) Pyrahi B) Parenі varenyky C) Pirozhki D) Virtiniai-koldūnai
A) Pierogi B) Kołduny C) Varenyky D) Pirog
A) Varenyky B) Gyoza C) Empanadas D) Ravioli
A) Koliada B) Ivan Kupala C) Malanka D) Sviata Vecheria
A) Pierogies B) Manti C) Pyrohy D) Pelmeni
A) Steaming B) Pan-frying C) Boiling D) Making dough
A) Fermented milk products B) Plain water C) Olive oil D) Fruit juice
A) Butter B) Cream C) Eggs D) Yeast
A) Chicken and cheese B) Bacon and lard C) Pork and beef D) Meatless fillings
A) Smetana B) Sviata C) Ryazhanka D) Shkvarky
A) Pyrohy B) Smetana C) Shkvarky D) Varenyky
A) Carpathian Ruthenia B) Poltava C) Polissia D) Galicia
A) Walnut B) Rice C) Hempseed D) Pumpkin
A) A pebble B) A key C) A coin D) A ring
A) Lviv B) Bukovel C) Kyiv D) Odessa
A) A snow varenyk B) A snow church C) A snow car D) A snow bear
A) A young moon B) A shooting star C) A full moon D) The sun
A) Rainstorms B) Good weather C) A rich harvest D) Fewer pests
A) Colțunași B) Pirogge C) Derelye D) Maultaschen
A) Schlutzkrapfen B) Kurländer Speckkuchen C) Topfen D) Kärntner Nudel
A) Schlutzkrapfen B) Derelye C) Maultaschen D) Colțunași
A) Maultaschen B) Derelye C) Chiroște D) Piroggen
A) Derelye B) Speckkuchen C) Piroști D) Colțunași
A) Topfen B) Derelye C) Piroști D) Chiroște
A) Speckkuchen B) Piroști C) Kärntner Nudel D) Chiroște |