A) A sausage sandwich B) A meatloaf slice C) A ground beef patty D) A steak tartare
A) Frankfurt B) Munich C) Berlin D) Hamburg
A) England B) Germany C) Italy D) The United States
A) Onions, lettuce, and sliced pickles B) Mushrooms, spinach, and relish C) Tomatoes, cheese, and ketchup D) Bacon, mustard, and mayonnaise
A) The recipe was kept a secret for centuries B) Different countries used different types of meat C) No one knows who invented the bun D) Its two basic ingredients were prepared separately for many years in many countries
A) Late 1990s B) Late 1980s C) Late 1970s D) Early 2000s
A) Fast food B) Barbecue C) Soul food D) Fine dining
A) A breakfast staple B) A culinary icon C) A forbidden food D) A holiday tradition
A) Risotto B) Pasta C) Pizza D) Lasagna
A) Dumplings B) Peking duck C) Fried rice D) Chow mein
A) Tempura B) Sashimi C) Sushi D) Ramen
A) Burger King B) Wendy's C) McDonald's D) White Castle
A) John Montagu B) Jules Verne C) Edgar Waldo "Billy" Ingram D) Hannah Glasse
A) Taco Bell B) McDonald's C) Subway D) White Castle
A) Global Fast Food Index B) Big Mac Index C) International Meal Meter D) Burger Purchasing Index
A) Elizabeth Leslie B) Jules Verne C) Hannah Glasse D) Apicius
A) Chopped meat wrapped in caul fat and sauteed in grape juice reduction B) A beef patty placed between two slices of bread C) Raw ground beef seasoned with salt and pepper D) Minced meat mixed with nutmeg and cloves on toast
A) A seasoned ground beef patty served raw B) A cooked meatloaf with spices C) A sausage made with minced meat and garlic D) A grilled burger with onions and lettuce
A) John Montagu B) Jules Verne C) Apicius D) Hannah Glasse
A) Michael Strogoff B) Art of Cookery, Made Plain and Easy C) Around the World in Eighty Days D) Journey to the Center of the Earth
A) Labskaus and Mett B) Strudel and Sauerbraten C) Sauerkraut and Pretzels D) Bratwurst and Schnitzel
A) 1763 B) 1840 C) 1875 D) 1765
A) Jules Verne B) Hannah Glasse C) Apicius D) Elizabeth Leslie
A) Cinnamon, ginger, and red pepper B) Nutmeg, cloves, black pepper, garlic, and salt C) Rosemary, thyme, and oregano D) Cumin, coriander, and paprika
A) With french fries B) With toast C) In a sandwich bun D) With raw onions
A) Mett B) Pljeskavica C) Kofta D) Labskaus
A) Pljeskavica B) Isicia omentata C) Mett D) Kofta
A) 20th century B) 18th century C) 19th century D) 17th century
A) 1765 B) 1840 C) 1875 D) 1763
A) John Montagu, 4th Earl of Sandwich B) Edgar Waldo Ingram C) Michael Strogoff D) Hannah Glasse
A) Because he disliked eating hot meals B) For the convenience so he could continue to play cards C) Because bread and meat were cheap D) To eat quickly while working at his desk
A) 1763 B) 1765 C) 1875 D) 1840
A) In traditional German cookbooks B) In the local cuisine of the United States C) In ancient Roman texts D) In the royal courts of England
A) Higher classes B) Lower classes C) Medieval butchers D) Foreign merchants
A) New York City B) San Francisco C) Philadelphia D) Boston
A) Paris-style B) London-style C) Hamburg-style D) Berlin-style
A) A New York Times article from 1850 B) A Hamburg port registry from 1895 C) A Delmonico's Restaurant menu from 1873 D) A London cookbook from 1880
A) John Hamburg B) Dr. James Salisbury C) Edward New York D) Charles Ranhofer
A) 50 cents B) 25 cents C) 5 cents D) 11 cents
A) Half the price B) Ten times the price C) Twice the price D) The exact same price
A) 1905 B) 1930 C) 1873 D) 1887
A) A holiday feast dish B) A midnight snack C) A dessert D) A breakfast item
A) Salisbury steak B) Frikadelle C) Frankfurter D) Meatball
A) Chef Hamburg B) Charles Ranhofer C) Dr. James Salisbury D) Lord Salisbury
A) 1930 B) 1897 C) 1873 D) 1905
A) Hamburger or Burger B) Wiener or Schnitzel C) Frankfurter or Frank D) Frikadelle, Frikandelle, or Bulette
A) The pork chop B) The hot dog C) The meatball D) The roast beef
A) 1930 B) 1873 C) 1950 D) 1897
A) Burger B) Frank C) Patty D) Steak
A) Fishburger B) Chickenburger C) Turkeyburger D) Mooseburger
A) Bratwurst B) Frankfurter C) Sauerkraut D) Pretzel
A) Furter B) Frank C) Hot D) Dog
A) State monopoly B) Street vending C) The franchise D) Cooperative farming
A) Arthur Kallett B) Gustavus Swift C) Karl Drais D) Upton Sinclair
A) 1904 B) 1845 C) 1885 D) 1933
A) By hand at home using specialized chisels B) By community butchers exclusively C) Using steam-powered cutters D) In large factory blenders
A) The 1930s B) The 1840s C) The 1880s D) The 1900s
A) Upton Sinclair B) Gustavus Swift C) Arthur Kallett D) Karl Drais
A) Chicago B) Boston C) New York D) Philadelphia
A) Arthur Kallett B) Upton Sinclair C) Gustavus Swift D) Karl Drais
A) Karl Drais B) Upton Sinclair C) Arthur Kallett D) Gustavus Swift
A) Preservatives B) Synthetic fats C) Excess sodium D) Artificial coloring |