A) Black bean purée B) Soybean paste C) Green bean jam D) Red bean jam
A) Navy beans B) Adzuki beans C) Soybeans D) Kidney beans
A) Fermenting them in water B) Boiling them, then mashing or grinding them C) Frying them in oil D) Baking them in an oven
A) The cooking oil B) The husk of the beans C) The added sugar D) Added food coloring
A) By husking the beans prior to cooking B) By boiling the beans twice C) By using green beans exclusively D) By adding milk to the beans
A) It ruins the paste entirely B) It results in a red paste that is smoother and more homogeneous C) It creates a crunchy texture D) It turns the paste completely white
A) Anko B) Kong C) Patso D) Dòushā
A) Raw adzuki beans B) Only red bean paste C) Savory bean soup D) Almost any sweet, edible, mashed paste
A) Green bean paste B) White bean paste C) Red bean paste D) Chestnut paste
A) Chestnuts B) Soybeans C) Navy beans D) Adzuki beans
A) Sweet soup B) Bean paste C) Red bean D) Mashed filling
A) Hóngdòushā B) Anko C) Patso D) Dòushā
A) So B) Dan C) Kong D) Geopi
A) Adzuki beans B) Soybeans C) Chestnuts D) Navy beans
A) Sweet B) Bean C) Hulled D) Filling
A) Soybean paste B) White bean C) Pat filling D) Sweet chestnut
A) Smooth vegetable paste B) Unsweetened dark-red paste C) Sweetened white paste D) Hulled yellow paste
A) Dark B) Sweet C) Hulled D) Filling
A) Mashed chestnut filling B) Unsweetened white bean paste C) Sweetened red bean paste D) Raw adzuki beans
A) Sweetened and mashed B) Boiled in water C) Mixed with oil D) Hulled, skinned, peeled, shelled, etc.
A) Mashed chestnuts B) Sweetened soybeans C) Black bean paste D) Dehulled red beans
A) Geopipat-so B) Hóngdòushā C) Shiroan D) Danpat-so
A) Price, brand, and packaging B) Origin, weight, and temperature C) Consistency, sweetness, and color D) Cooking time, acidity, and shape
A) Steamed and strained without sugar B) Ground raw and fermented C) Boiled with sugar and mashed D) Soaked in oil and baked
A) Some unmashed beans B) Soybean husks C) Vegetable oil or lard D) Chestnut pieces
A) Geopipat B) White C) Smooth D) Mashed
A) Peeled raw and baked until dry B) Soaked in oil and ground into a paste C) Boiled with sugar and immediately strained D) Boiled without sugar, mashed, and diluted into a slurry
A) A sieve B) A cheesecloth only C) A food processor D) A wooden spoon
A) A metal press B) Cotton towels C) Paper filters D) Cheesecloth
A) Soy sauce or vinegar B) Water or milk C) Oil, either vegetable oil or lard D) Melted sugar syrup
A) As a topping for savory noodles B) As a flavoring for beverages C) As a standalone sweet soup D) As a filling for Chinese pastries
A) Tsubuan B) Ogura-an C) Sarashian D) Koshian
A) Koshian B) Tsubushian C) Tsubuan D) Ogura-an
A) Koshian B) Ogura-an C) Tsubuan D) Sarashian
A) Geopipat-so B) Danpat-so C) Tongpat D) Patso
A) Tongpat B) Danpat C) Tsubushian D) Tsubuan
A) Tangyuan B) Bāozi C) Zongzi D) Jiān dui
A) White B) Red C) Green D) Yellow
A) Red bean cake B) Bāozi C) Jiān dui D) Mooncakes
A) Mid-Autumn Festival B) Dragon Boat Festival C) Spring Festival D) Lantern Festival
A) Bāozi B) Zongzi C) Dorayaki D) Tangyuan
A) Jiān dui B) Taiyaki C) An-doughnut D) Bungeo-ppang
A) Daifuku B) Anmitsu C) Yōkan D) Anpan
A) Taiyaki B) Manjū C) An-doughnut D) Anpan
A) Anko dango B) Daifuku C) Dorayaki D) Sakuramochi
A) Anpan B) Dorayaki C) Taiyaki D) Imagawayaki
A) Dorayaki B) Imagawayaki C) Manjū D) Taiyaki
A) Anpan B) Daifuku C) Manjū D) Yōkan
A) Anko dango B) Sakuramochi C) Daifuku D) Yōkan
A) Hodu-gwaja B) Taiyaki C) Ttongppang D) Bungeo-ppang
A) Anmitsu B) Yōkan C) Daifuku D) Manjū
A) Ttongppang B) Hodu-gwaja C) Bungeo-ppang D) Taiyaki
A) Hoppang B) Hwangnam-ppang C) Dorayaki D) Chalbori-ppang
A) Chapssal doughnut B) An-doughnut C) Kkulppang D) Jiān dui
A) Anko dango B) Daifuku C) Gyeongdan D) Tangyuan
A) Ttongppang B) Hodu-gwaja C) Bungeo-ppang D) Taiyaki
A) Jjinppang B) Manjū C) Hoppang D) Bāozi
A) Hwangnam-ppang B) Chalbori-ppang C) Hodu-gwaja D) Mooncakes
A) Hoppang B) Jjinppang C) Manjū D) Bāozi
A) Chapssal doughnut B) Kkulppang C) Hwangnam-ppang D) Anpan
A) Patbingsu B) Anmitsu C) Red bean soup D) Oshiruko
A) Songpyeon B) Baram-tteok C) Chapssal doughnut D) Gyeongdan
A) Hodu-gwaja B) Ttongppang C) Taiyaki D) Bungeo-ppang |