Dutch Dishes Trivia Quiz

Answer: A hotchpotch of potatoes and vegetables with apples added

Because of the high moist content it stays warm for a long time, hence the name.

Answer: Bitterballen

"Bitterballen" are "bitter balls". Both "kroketten" and "Bitterballen" are made from a ragout type filling that is rolled in egg, flour and lastly breadcrumbs and then deep fried but "Bitterballen" are round in shape and served as cocktail snacks with mustard while "kroketten" are oblong.

Answer: A hotchpotch with snap beans and white beans

"Blote billetjes in het gras" is a hotchpotch recipe from the Dutch province Brabant and is made with potatoes, snap beans and white beans and served with a smoked sausage.

Answer: Minced meat

A "frikandel" is made from minced meat from various animals made into a long sausage form and then deep-fried. It is often served on a bun with tomato ketchup and mayonnaise or with chopped onions.

Answer: Haagse Bluf

"Hague bluff" is whipped egg whites with cranberry juice and sugar that is served as a dessert. The name is a reference to the inhabitants of The Hague ("Den Haag" in Dutch) of whom is said that they always seem to have an air about them.

Answer: Herring

In May the herring in the North Sea reach their minimum of 16 percent fat when they are ready to be caught and sold as the first new herrings of the season. To be called "Hollandse Nieuwe" it has to be gutted, salted and filleted in the traditional Dutch manner.

The herring is usually eaten by holding it by the tail above the mouth and then taking a bite. It is often served with chopped onions, sometimes on a bun.

Answer: Kroket

The "kroket" ("croquette") is such a popular snack in the Netherlands that it was incorporated into the local McDonalds menu as the McKroket with a croquette in place of a hamburger patty. Croquettes are made with a ragout type filling rolled into a short sausage form. After it has been cooled it is then rolled in egg, flour and lastly breadcrumbs. It is then deep fried.

Answer: Limburgse vlaai

"Limburgse vlaai" is a kind of flan that originated from the southernmost Dutch province of Limburg though it is available all over the Netherlands as well as parts of Belgium and Germany. It is made from dough which is flat, with raised edges, which is baked separately and then filled with a different kinds of fruit or rice pudding.

Answer: Oliebollen

"Oliebollen", literally "oil balls", are "doughnut balls" made from dough with yeast that are deep fried in oil and traditionally served around New Years Eve with powdered sugar.

Answer: Poffertjes

"Poffertjes" are small puff-pancakes, smaller, sweeter and thicker than normal pancakes. They are baked in special "poffertjes" griddles, an cast-iron plate or pan with shallow indentations. They are then served with butter, powdered sugar and sometimes with syrup.

Answer: Thick pea soup

"Snert", a colloquialism for "erwtensoep" ("pea soup") in Dutch, is a thick soup, made of split peas. It is usually enjoyed with bread on cold winter afternoons.

Answer: Tompoes

A "tompoes" or "tompouce" is a Dutch pastry consisting of thick vanilla pastry cream between two layers of puff pastry with a layer of usually pink glaze on top. Around Queen's Day (celebrating the Dutch Queen's birthday) and when the national football team comes into action in a major tournament the glaze is orange.

The name comes from a character in a Dutch cartoon named "Tom Poes" ("Tom Puss" in English) and is also a word play on the French name for "Tom Thumb" namely "Tom Pouce".

Answer: Uitsmijter

An "Uitsmijter" is fried ham and eggs on a slice or two of bread. "Uitsmijter" also means "bouncer" and literary translates to "out thrower". A possible explanation of where the name comes from is that it is a meal that is very easily prepared, which means that the customer will leave again soon thereby being thrown out quickly, so to speak.

Answer: Put it on their sandwiches

"Zult" is known as "head cheese" or "brawn" in English. It is made from meat rests such as the head, tail, feet, organs or ears that is boiled with herbs and gelatine and then served as a luncheon meat. Originally it was made so that no meat from a slaughtered animal would go to waste.

Answer: Bami (Goreng)

"Bami", known as "Bakmi" in English, is a noodle of Chinese origin. The name comes from "ba", Chinese for "meat" and "mie", Chinese for "noodles" therefore "meat and noodles". It is usually prepared with leftover meat and vegetables. The dish was brought to the Netherlands by returning Dutch colonist and Indonesians who came to the Netherlands.