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A to Z: Cuisine (Part 3) - Statistics
General Stats
- This quiz has been taken 28 times
- The average score is 12 of 26
Answer Stats
| Hint | Answer | % Correct | |
|---|---|---|---|
| B | Beet soup | Borscht | 80%
|
| C | A spiced Spanish sausage | Chorizo | 76%
|
| K | Pickled spiced vegetables, Korean style | Kimchi | 76%
|
| M | Cocktail which James Bond likes “shaken, not stirred” | Martini | 76%
|
| H | The key ingredient in Nutella | Hazelnut | 72%
|
| W | A spicy, green paste which clears the sinuses and shouldn’t be eaten in large amounts | Wasabi | 72%
|
| N | Used to spice eggnog, along with the occasional cider or french toast | Nutmeg | 68%
|
| A | These “nuts” give you a stomach ache if too many are eaten due to trace amounts of cyanide | Almond | 64%
|
| U | The fifth basic taste, found in mushrooms, tomatoes, and seaweed | Umami | 60%
|
| V | A yeast extract popular in Australia | Vegemite | 60%
|
| T | A popular desert in Türkiye involving powdered confection cubes | Turkish delight | 56%
|
| Z | The process of grinding a peel extremely finely for added flavor | Zesting | 56%
|
| G | A Cajun stew served over rice | Gumbo | 52%
|
| F | Fattened duck or goose liver | Foie gras | 48%
|
| R | This plant, which is regularly used in pie, has poisonous leaves | Rhubarb | 48%
|
| J | Similar to G, but rather than a stew it’s a one-pot rice dish which is thickened with a roux | Jambalaya | 44%
|
| X | A food additive used as a thickener | Xanthan gum | 36%
|
| O | A bony cut of beef popular in Caribbean and Chinese cooking | Oxtail | 32%
|
| S | These meat skewers are eaten throughout Southeast Asia and are best dipped in peanut sauce or sriracha | Satay | 28%
|
| Y | A component of Toad in a Hole, alongside bangers | Yorkshire pudding | 28%
|
| D | Stuffed grape leaves | Dolmades | 24%
|
| Q | A yellow fruit which is hard and bitter when raw, but becomes sweeter and softer when cooked | Quince | 20%
|
| L | A thin, Middle Eastern wrap | Lavash | 8%
|
| P | A mix of tallow, dried meat, and dried berries found in Native American cooking | Pemmican | 8%
|
| E | A variety of endive with a bitter flavor that is mellowed when used as a cooking green | Escarole | 4%
|
| I | A desert involving layers of pudding and graham crackers, chilled | Icebox cake | 0%
|
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