A) Wheat flour, rice flour, or mung bean starch B) Rye flour, soybean paste, or millet C) Barley flour, tapioca, or sweet potato starch D) Corn flour, potato starch, or oat flour
A) Rice noodles B) Tapioca noodles C) Mung bean noodles D) Wheat noodles
A) Rice noodles B) Barley noodles C) Wheat noodles D) Oat noodles
A) Modern automated extrusion molding B) Manual bamboo rolling technology C) High-pressure hydraulic pressing D) Ancient wooden noodles mold technology
A) Sugar, milk, and butter B) Egg, lye, and cereal C) Vinegar, oil, and yeast D) Soy sauce, sesame, and spices
A) Wheat gluten, potato flour, or oil B) Baking soda, cornstarch, or lard C) Gelatin, rice starch, or butter D) Egg whites, arrowroot or tapioca starch
A) Calcium carbide B) Borax C) Melamine D) Formaldehyde
A) Flour, sugar, and milk B) Flour, yeast, and butter C) Flour, salt, and water D) Flour, oil, and eggs
A) Frying the bars in hot oil B) Bending the bars for proofing C) Freezing the bars instantly D) Cutting the bars into cubes
A) All-purpose white flours B) Whole grain pastry flours C) Hard wheat flours D) Soft wheat flours
A) Dark brown color and soft mushy texture B) Bright creamy white or bright yellow color and firm texture C) Dull grey color and crumbly texture D) Transparent appearance and sticky texture
A) 1950s B) 1920s C) 1970s D) 1930s
A) 72 hours B) 12 hours C) 48 hours D) 24 hours
A) 1–2 weeks B) 1 month C) 24 hours D) 3–5 days
A) By freezing and vacuum drying B) By sunlight or in a controlled chamber C) By smoking over wood fire D) By microwave radiation or hot air blowers
A) Saltwater solution B) Hot boiling broth C) Cold water D) Vinegar water
A) 5% sesame oil B) 1–2% vegetable oil C) A dusting of cornstarch D) Cold running water
A) Mung bean starch strands B) Fresh alkaline noodle strands C) Raw wheat dough strands D) Dried rice noodle strands
A) Rice flour, wheat flour, and water B) Rice flour, eggs, and lye C) Starch, salt, and vegetable oil D) Only the starch or rice flour and water
A) Peeled, pulled and kneaded noodles B) Steamed and boiled noodles C) Cut and extruded noodles D) Fresh alkaline noodles
A) China B) Japan C) Korea D) Italy
A) Hundreds B) Tens of thousands C) Only a few dozen D) Exactly one thousand
A) Australia B) Egypt C) Malaysia D) Brazil
A) Only in Mandarin B) Only in Cantonese C) Yes D) No
A) Men B) Mien C) Myeon D) Mee
A) Myeon B) Fun C) Men D) Mee
A) Myeon B) Fun C) Mee D) Mein
A) Japanese B) Mandarin C) Cantonese D) Hokkien (Min Nan)
A) The province capital's weather B) The time of day they are eaten C) Their principal ingredient D) The chef who invented them
A) Tang dynasty B) Eastern Han period C) Western Han dynasty D) Song dynasty
A) The Silk Road B) The Trans-Siberian Route C) The Maritime Spice Route D) The Tea Horse Road
A) Itriya B) Tang bing C) Laomian D) Laksha
A) Long life B) Slippery C) Wheat cake D) Crispy
A) Mongol influence B) Arab influence C) Roman influence D) Persian influence
A) Laomian B) Itriya C) Laksha D) Tang bing
A) Twelfth century B) Fifth century C) Tenth century D) Fifteenth century
A) Qing dynasty B) Song dynasty C) Eastern Han dynasty D) Western Han dynasty
A) Imitation noodles B) Slippery starch C) Alimentary paste D) Soup cake
A) 湯餅 B) 靖康緗素雜記 C) 拉麵 D) 黃朝英
A) tāng bǐng B) lì shā C) jìngkāngxiāngsùzájì D) lào miàn
A) Marco Polo B) Sima Qian C) Huáng Cháo Yīng D) Gil Marks
A) Laksha B) Mian C) Tang D) Bing
A) 2001 B) 1945 C) 1978 D) 1992
A) Ibn Battuta B) Huáng Cháo Yīng C) Gil Marks D) Marco Polo
A) Because salt ruins their texture B) Because they are pre-salted externally C) Because they are usually made from salted dough D) Because they absorb salt from the air
A) Jiǎn miàn B) Lamian C) Yóu miàn D) Chow mein
A) Eggy B) Salty C) Sour D) Sweet
A) Sodium carbonate B) Calcium hydroxide C) Potassium hydroxide D) Sodium chloride
A) Wheat flour only B) Ground rice grains C) Oat flour and water D) Various plant starches
A) Panicum miliaceum B) Avena nuda C) Oryza sativa D) Triticum aestivum
A) Pressing them through metal holes B) Steaming them in bamboo baskets C) Twisting them on a marble plate D) Slicing them from large sheets
A) Oats B) Wheat C) Rice D) Millet
A) 2010 B) 2000 C) 2005 D) 1995
A) Lo mein B) Wonton noodles C) Lamian D) Chow mein
A) Ramen B) Pho C) Ban mian D) Pad thai
A) No B) Yes C) Only in footnotes D) Only in the introduction
A) Lo mein stir B) Chow mein C) Crispy wonton D) Pan fried rice
A) Sushi B) Dim sum C) Laksa D) Dumplings
A) Long soup B) Lo mein C) Liching D) Ling nan
A) It is an oat noodle topping B) It is a brand of lye water C) Re gan mian is the dish itself D) It is a type of rice slurry
A) Zha jiang B) Zhejiang noodles C) Zhajiangmian D) Zhuniang |