Bavarian Delights! Trivia Quiz

Answer: rendered pork fat

Everyone loves food with pork fat...right? The name "crackling fat" may not sound delicious, but it is a very popular spread in Bavaria and throughout the rest of Germany and Austria. Much of the time it is so viscous that it doesn't hold the shape of a spread and is instead stored as a thick paste in a jar and spooned onto crackers.

Answer: Liver Knödel

Knödel are large poached or boiled flour dumplings and are very common in the cuisine of central Europe, specifically in Germany, Austria, Poland, Hungary, Slovakia, and the Czech Republic. They are also sometimes made with sweet plums or tart fruits.

While venison and wild boar are popular meats in Bavaria and Austria, sweet breads are more popular in Latin American cuisine and is defined as the meat from a calf or lamb's neck, gullet, throat, heart, stomach, or belly.

Answer: hocks

Austria has a variant style of this dish called Stelze and the meat is usually marinated in a garlic brine and pre-boiled in caraway seeds. In Latin America it is most closely akin to chicharrones, even though it is not fried.

Answer: 1/3 Butterkäse cheese

Obatzda can be made a variety of different ways and it can sometimes also include beer in the recipe, such as Hefeweizen, and can also be made with cumin, caraway seeds, garlic, horseradish, cloves, or cream. It is a classic example of traditional beer garden food.

Answer: almonds

It has been proposed that this cake got this name because a bee was attracted to it when the baker was constructing it and in an effort to get the bee to go away the baker was inevitably stung. The vanilla pastry cream is quite rich and unconventional as a cake filling but the sweet honeyed almonds are considered the best and crunchiest part of this dish.

Answer: Prinzregententorte

This cake is eaten throughout Bavaria and is named for the Prince Regent of Bavaria in 1886, Luitpold Karl Joseph Wilhelm Ludwig von Bayern. He was only the de facto ruler of Bavaria from 1886 to 1912 because both of his nephews were incapacitated at that time. Baumkuchen is an adaptation of the Lituanian Sakotis cake, German Chocolate Cake consists of German chocolate and coconut, and Steuselkuchen is a crumb cake.

Answer: Bergkäse

Head cheese is a meat jelly/terrine that is made of meat from the head and brains of a pig, calf, or sheep; sometimes it can include additional spices, aspic, heart, tongue, or feet. Kartoffelkäse is "potato cheese" but it doesn't contain any actual cheese, but instead includes sour cream, onions, cumin, parsley, or chives. Leberkäse is translated as "liver cheese;" it contains no cheese and has a consistency similar to bologna. Bergkäse is German for "mountain cheese" and is a name that represents several different kinds of cheese that are made in the Alps.

Answer: blood

Zungenwurst is a variety of head cheese that is predominantly made with pig's blood, pickled ox's tongue, suet, bread crumbs, and oatmeal. Blutwurst is the German variation of black pudding or "blood pudding" and it is made by cooking blood/dried blood with a filling of barley, oatmeal, fat, bread, onion, or meat.

Answer: Gösser Dark

Germany practices Reinheitsgebot, which was a food requirement written in the 16th century that required all beer be made with only four ingredients: water, barley, hops, and yeast. Gösser beer originates from Leoben, Austria.

Answer: onion

Zwiebelkuchen literally translates as "onion cake" and it is most popular in the wine-growing regions of Germany and is traditionally served with a delicious red wine.