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Quiz about Bubble BubbleBurp
Quiz about Bubble BubbleBurp

Bubble, Bubble....Burp! Trivia Quiz

Foods to churn the stomach. Be prepared,

Cooking is a great hobby. We have considered many recipes across different countries and have found many foods we do not like at all. Have fun being revolted!

A multiple-choice quiz by Team No Worries!. Estimated time: 3 mins.
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Author
em1958
Time
3 mins
Type
Multiple Choice
Quiz #
414,197
Updated
Dec 04 23
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
436
Last 3 plays: Guest 71 (5/10), Guest 71 (7/10), Flyingbustub (7/10).
Author's Note:
- -
Question 1 of 10
1. Not many Serbs have eaten Jaretina, but those who have say it tastes like mutton, only better. What sort of meat is used for roasting Jaretina? Hint


Question 2 of 10
2. Take your brains, fry them in some batter, serve on a toasted roll with mustard and a pickle, and you have a Brain Sandwich! Once very popular in the Midwest United States, what animals are used for the main ingredient? Hint


Question 3 of 10
3. Escamole is a popular street food in Mexico. Which of the following do you think it is?

Hint


Question 4 of 10
4. Those crazy Canucks - would you spread this on your toast? Hint


Question 5 of 10
5. France, the country where the guillotine was invented, is also known for a "fromage de tête" or head cheese. Which of the following best describes this traditional dish? Hint


Question 6 of 10
6. Which of the following Asian countries is famous for its love of Deep-Fried Tarantula? Hint


Question 7 of 10
7. Australia's First Nations have many great foods, but I am afraid one makes my tummy tumble. It is white and as big as your little finger, what is it? Hint


Question 8 of 10
8. Thailand's Issan province features a particularly beautiful dish, however, it is not for the faint-hearted Westerner. In bright red, white and green, what is this dish? Hint


Question 9 of 10
9. Which British steamed pudding of suet and dried fruit has been enjoyed for generations? Hint


Question 10 of 10
10. The only thing I ever saw my Welsh Dad cook was Laverbread which he'd lovingly fry with bacon while my little sister and I would watch with exaggerated disgust. What is the main ingredient of Laverbread? Hint



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Quiz Answer Key and Fun Facts
1. Not many Serbs have eaten Jaretina, but those who have say it tastes like mutton, only better. What sort of meat is used for roasting Jaretina?

Answer: kid meat

No, it's not human children flesh, it's meat of a young goat that is between one and two years old. Serbs don't eat cats and dogs, but it's possible to buy some sausages made of horse meat.

Question supplied by zlajamilivojev
2. Take your brains, fry them in some batter, serve on a toasted roll with mustard and a pickle, and you have a Brain Sandwich! Once very popular in the Midwest United States, what animals are used for the main ingredient?

Answer: Cows and pigs

Many cultures still use brains as a food source. In the U.S., the 1800s saw a rise in the use of brains, especially in the stockyard areas of the Midwest. When "Mad Cow Disease" broke out in the 1990s, some took it off the menu, while others substituted pig brains. My friend Hannibal likes them with some fava beans and a nice Chianti.

Question supplied by mikegolden
3. Escamole is a popular street food in Mexico. Which of the following do you think it is?

Answer: Edible larvae and pupae of ants, fried with onions and Chilli

Also known a Mexican caviar, the larvae are said to have a buttery, nutty taste, and to resemble corn kernels.

Question submitted by Fifiscot.
4. Those crazy Canucks - would you spread this on your toast?

Answer: Moose Nose Jelly

Similar to head cheese, Moose Nose Jelly was invented by the wives of trappers, who didn't want to let any part of the animal go to waste. The hair and skin were first burned off the snout, and then it was boiled until tender with onions and spices. The meat was then put into a loaf pan with the liquid, which formed a jelly as it cooled. It could then be sliced.

Question submitted by Fifiscot.
5. France, the country where the guillotine was invented, is also known for a "fromage de tête" or head cheese. Which of the following best describes this traditional dish?

Answer: A meat dish of pig's head, pig or calf feet, tongue, gelatin and spices

"Fromage de tête", literally translated as cheese of head, is a meat terrine dating back to the Middle Ages in several European countries, including France. It contains no cheese. The name comes from the fact that the meat of the pig's head is cooked for a long time before being compressed into the desired shape, similar to the way cheese is formed.

Question supplied by pitegny
6. Which of the following Asian countries is famous for its love of Deep-Fried Tarantula?

Answer: Cambodia

During the ruling years of the Khmer Rouge, between 1974 and 1976, the adding of Tarantulas to the daily diet helped the Cambodian people survive the shortage of food and save their families. The other countries mentioned have exotic foods, but Cambodia loves this high protein creepy crawly.

Question supplied by Mommakat
7. Australia's First Nations have many great foods, but I am afraid one makes my tummy tumble. It is white and as big as your little finger, what is it?

Answer: Witchetty grub

Witchetty grub (also called witjuti grub) is the name for the large, white, wood-eating larvae of several moths that live in the roots of the Witchetty Bush. This bush is widespread throughout the Northern Territory, although it exists in other parts of Australia. You can eat these raw or cooked in the ashes of a fire. I have been told they taste like almonds but when I tried them lightly cooked, they were awful. Perhaps they are an acquired taste.

Question supplied by em1958
8. Thailand's Issan province features a particularly beautiful dish, however, it is not for the faint-hearted Westerner. In bright red, white and green, what is this dish?

Answer: Red ant salad

All these options are tasty Thai offerings, though most typical Thai food served in the country does not challenge the gag reflex. It tends to be spicy (not necessarily hot but can be fiery) and beautifully balanced in flavour and is beautifully presented.

Red ant salad, Issan style contains all stages of the life cycle of the ant - eggs, larvae, pupae and mature ant - this latter stage, broken up, looks like pomegranate seeds- glowing red jewels. With the white eggs and larvae, it is gently mixed together with garlic, basil, coriander, lime and onions.

Question supplied by Windrush
9. Which British steamed pudding of suet and dried fruit has been enjoyed for generations?

Answer: Spotted Dick

Dick is a term for a pudding and the raisins/currants cause it to be spotty. Perhaps an acquired taste, which I have yet to acquire! Poor Knights of Windsor is a far lighter pudding, while Nell Gwynn's Dog and Bloody Mary's Delight have yet to be created.

Question supplied by baldricksmum
10. The only thing I ever saw my Welsh Dad cook was Laverbread which he'd lovingly fry with bacon while my little sister and I would watch with exaggerated disgust. What is the main ingredient of Laverbread?

Answer: Seaweed

Despite, or perhaps because of, being told of all the vitamins and minerals in the laverbread, Dad was the only member of the family willing to eat it. After being hand collected from the Welsh coastline, the laver would be cooked for many hours until it reduced to the black gloopy mess that arrived in our kitchen. It is known as Welshman's Caviar.

Question supplied by baldricksmum
Source: Author em1958

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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