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Seven days of questions and answers

Food Trivia Answers Archive

Review earlier daily rounds, reveal the correct answer, and use the short explanation to learn the fact behind each question. Page 8 of 12 covers seven completed UTC days.

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Daily round

  1. What is the principal base ingredient in Ganache?

    Answer: chocolate and cream

    Ganache is built primarily around chocolate and cream.

  2. What is the principal base ingredient in Sorbet?

    Answer: fruit, sugar, and water

    Sorbet is built primarily around fruit, sugar, and water.

  3. What is the principal base ingredient in Ceviche?

    Answer: raw seafood and citrus

    Ceviche is built primarily around raw seafood and citrus.

  4. Which preparation method best describes Miso?

    Answer: fermenting soybeans with salt and koji

    Miso is prepared by fermenting soybeans with salt and koji.

  5. Which cuisine or food tradition is Sourdough bread most closely associated with?

    Answer: global breadmaking

    Sourdough bread is most closely associated with the global breadmaking tradition.

Daily round

  1. What is the principal base ingredient in Kimchi?

    Answer: vegetables such as napa cabbage

    Kimchi is built primarily around vegetables such as napa cabbage.

  2. What is the principal base ingredient in Corn tortilla?

    Answer: nixtamalized corn masa

    Corn tortilla is built primarily around nixtamalized corn masa.

  3. What is the principal base ingredient in Ghee?

    Answer: butter

    Ghee is built primarily around butter.

  4. Which preparation method best describes Gazpacho?

    Answer: blending vegetables into a chilled soup

    Gazpacho is prepared by blending vegetables into a chilled soup.

  5. Which preparation method best describes Paella?

    Answer: cooking rice and additions in a wide shallow pan

    Paella is prepared by cooking rice and additions in a wide shallow pan.

Daily round

  1. What is the principal base ingredient in Custard?

    Answer: eggs and milk or cream

    Custard is built primarily around eggs and milk or cream.

  2. Which preparation method best describes Marzipan?

    Answer: grinding almonds with sugar into a moldable paste

    Marzipan is prepared by grinding almonds with sugar into a moldable paste.

  3. What is the principal base ingredient in Gnocchi?

    Answer: potato and flour

    Gnocchi is built primarily around potato and flour.

  4. Which preparation method best describes Tofu?

    Answer: coagulating soy milk and pressing the curds

    Tofu is prepared by coagulating soy milk and pressing the curds.

  5. Which preparation method best describes Brioche?

    Answer: enriching yeast dough with butter and eggs

    Brioche is prepared by enriching yeast dough with butter and eggs.

Daily round

  1. Which cuisine or food tradition is Gazpacho most closely associated with?

    Answer: Spanish Andalusian

    Gazpacho is most closely associated with the Spanish Andalusian tradition.

  2. What is the principal base ingredient in Focaccia?

    Answer: wheat flour and olive oil

    Focaccia is built primarily around wheat flour and olive oil.

  3. What is the principal base ingredient in Marzipan?

    Answer: almonds and sugar

    Marzipan is built primarily around almonds and sugar.

  4. Which cuisine or food tradition is Focaccia most closely associated with?

    Answer: Italian

    Focaccia is most closely associated with the Italian tradition.

  5. Which cuisine or food tradition is Ratatouille most closely associated with?

    Answer: French Provençal

    Ratatouille is most closely associated with the French Provençal tradition.

Daily round

  1. Which preparation method best describes Sushi?

    Answer: shaping or rolling seasoned rice with varied toppings and fillings

    Sushi is prepared by shaping or rolling seasoned rice with varied toppings and fillings.

  2. What is the principal base ingredient in Pesto Genovese?

    Answer: basil

    Pesto Genovese is built primarily around basil.

  3. What is the principal base ingredient in Tofu?

    Answer: soy milk

    Tofu is built primarily around soy milk.

  4. Which preparation method best describes Dashi?

    Answer: steeping umami-rich ingredients to make a clear stock

    Dashi is prepared by steeping umami-rich ingredients to make a clear stock.

  5. Which preparation method best describes Dulce de leche?

    Answer: slowly heating sweetened milk until browned and thick

    Dulce de leche is prepared by slowly heating sweetened milk until browned and thick.

Daily round

  1. Which cuisine or food tradition is Miso most closely associated with?

    Answer: Japanese

    Miso is most closely associated with the Japanese tradition.

  2. Which cuisine or food tradition is Corn tortilla most closely associated with?

    Answer: Mexican

    Corn tortilla is most closely associated with the Mexican tradition.

  3. What is the principal base ingredient in Brioche?

    Answer: flour, butter, and eggs

    Brioche is built primarily around flour, butter, and eggs.

  4. What is the principal base ingredient in Tempeh?

    Answer: soybeans

    Tempeh is built primarily around soybeans.

  5. What is the principal base ingredient in Dashi?

    Answer: kombu and dried bonito

    Dashi is built primarily around kombu and dried bonito.

Daily round

  1. Which preparation method best describes Custard?

    Answer: gently heating eggs with a liquid until thickened

    Custard is prepared by gently heating eggs with a liquid until thickened.

  2. What is the principal base ingredient in Sourdough bread?

    Answer: flour and water starter

    Sourdough bread is built primarily around flour and water starter.

  3. Which preparation method best describes Tempura?

    Answer: coating ingredients lightly before deep-frying

    Tempura is prepared by coating ingredients lightly before deep-frying.

  4. Which preparation method best describes Naan?

    Answer: baking leavened flatbread against a hot oven wall

    Naan is prepared by baking leavened flatbread against a hot oven wall.

  5. Which preparation method best describes Gelato?

    Answer: churning a frozen dessert with relatively little incorporated air

    Gelato is prepared by churning a frozen dessert with relatively little incorporated air.