Cooking Over a Fire Trivia Quiz

Answer: Kebab

The term "kebab" originated in the Middle East and was first mentioned as early as the 1300's. In other parts of the world there are similar practices known as a satay, yakitori, souvlaki, and anticucho. A variety of meats including pork, beef, chicken, and fish are skewered and grilled around the world.

In Middle Eastern culture, it is common to grill kebabs and then serve them with a variety of accompaniments including saffron rice, yogurt, or other grilled vegetables not on the kebab itself.

Answer: Mumu

In Papua New Guinea, they are referred to as mumu, in Samoa, the umu, and in Hawaii the imu. Regardless of their location, this tradition involves one common thing, an "earth oven". The earth oven is one of the most basic, but yet ancient cooking practices.

The objective is to build a pit in the ground and then ensure that heat, smoke, and steam are trapped for long periods of time to cook foods placed inside the ground. In the Pacific Island region, this practice is commonly done using an entire pig or using root vegetables such as taro root or sweet potato.

When cooking vegetables, they are typically layered with harder vegetables such as root vegetables placed at the bottom of the pit and softer vegetables such as greens are placed at the top. Traditionally, vegetables are wrapped in banana leaves to ensure they can be properly heated through.

Answer: Gogigui

One of the most common dishes to be prepared through the technique of gogigui is that of "bulgogi". Bulgogi is a recipe in which thinly sliced pieces of beef are marinated with a blend of garlic, sesame oil, soy sauce, and spices and then cooked over a grill.

This practice is usually done at the table. Another common type of barbecue is called "galbi". Galbi is a grilled dish that Koreans prepare using marinated beef or pork ribs and grilled. In many Korean locations, "galbi houses" (galbi restaurants) have been established to prepare galbi at the table in front of the customer.

Answer: Hamburger

Historically, the hamburger originated some time in either the late 19th or early 20th Century. It was named after the German city of Hamburg. There have been many claims to had originally invented the hamburger including Louis Lassen, Charlie Nagreen, Frank and Charles Menches, and Fletcher Davis. The true inventor may possibly never be known, but one thing is for sure, by the 1920's, hamburger venders and the practice of "fast food" had its origins. In the United States, White Castle, Krystal, Big Boy, and McDonald's were all established by 1946.

Since then, different techniques and styles of hamburgers have been developed around the world. It is common practice to place the hamburger patty between two buns, but burger toppings have been experimented with at restaurants worldwide. Toppings typically include ketchup, relish, and mustard with lettuce and tomatoes. Some daring restaurateurs have used peanut butter, broccoli, hot peppers, bacon jelly, and macaroni and cheese on their burgers. In Australia, some McDonald's restaurants have prepared the KiwiBurger that includes beetroot as a topping.

Answer: Barbie

Barbecuing in Australia has been a summertime tradition for many years. Commonly known as "barbie", barbecuing has traditionally been done using lamb, beef, or sausage. In North America it is common to use wood chips to smoke meat on the grill or to marinate meats with sugar, but this practice is less common in Australia. For perfection, it is preferred that simple seasonings such as salt and pepper are used and then the grill provides the rest of the flavor. Barbecuing is a family past time and is often used as a method of fundraising for schools or community events in many locations throughout the world.

Answer: Bistecca alla Florentine

Bistecca alla Florentine is an Italian method of grilling steak. Also known as a "Tuscan Porterhouse", this tradition involves grilling a porterhouse steak over a charcoal grill. What makes this steak recipe unique is the fact that the herb rosemary is the primary flavoring agent for the steak. Once prepared, the steak is then served on a plate with lemon wedges and cannelloni beans.

Answer: Braaivleis

Braaivleis is the Afrikaans word meaning "grilled meat". Prepared in many African nations including South Africa, Botswana, Namibia, Lesotho, Zambia, and Zimbabwe, this cooking practice was traditionally done using wood. In modern times, charcoal has become the common method for preparing braaivleis. Boerewors, a type of South African sausage is a common type of meat used in the grilling process. Grilled dishes are often served with "pap", a thickened porridge.

Answer: Lechon

The term "lechon" originated in regions of Spain and is translated in English to "suckling pig". The lechon is a process that is very similar to that of the "rotisserie" in which a large skewer is placed through the pig and then roasted over hot charcoal.

Historically, the rotisserie would have been done over a fire and then rotated by hand. In modern times, however, the rotisserie is done using an open broiler (with a drip pan) rather than an open flame. The lechon on the other hand is typically done during special holidays and over a heat source such as charcoal or wood. Since its inception in regions of Spain, the technique is now used in other Spanish speaking regions of the world such as Cuba, the Dominican Republic, and Puerto Rico. With Spanish influence also found in the Philippines, it has also become a common cooking practice throughout the nation.

Answer: Tandoor

Unlike many other forms of barbecue, the "tandoor" is a method of using charcoal or fire mainly for baking purposes. In this technique, large clay pots are placed over open wood or charcoal fire pits and reach very hot temperatures. Foods are then placed inside the clay pot to barbecue quickly.

In particular, traditional flatbread such as "naan" are done using this process. Other baked goods commonly done using the tandoor method are "samosas", a triangular pastry typically filled with chicken or lamb and savory vegetables. Non baked goods finished in a tandoor include "tandoori chicken", "chicken tikka", and "kebabs".

Answer: Barbacoa

The "barbacoa" is a process that is completed in a similar method to that of the "mumu". In Mexico, entire animals such as sheep are slow cooked in a pit in the ground. They are typically covered with leaves to allow the meat to cook without losing heat. Once finished, the barbacoa is traditionally served with tortillas, guacamole, and onions.