Roll Out the Dough, Boys Trivia Quiz

Answer: Blaa

Blaa is a doughy roll that is identified by its almost too soft centre and its sprinkling of white flour on the top. The Irish eat it at breakfast, spread with a liberal serve of butter, or with a bacon and egg filling (yum), but such is its adaptable flavour that it can be eaten at any time really, and with a variety of fillings. Corned beef and pickles is a popular choice of same in Australia. Oh, yum again. Such is the strong association of Blaa with Ireland that, in 2013, it was awarded Protected Geographical Indication status by the European Commission. This is a status that associates particular agricultural products or foods with specific countries. So now Ireland officially owns Blaa it seems. What a load of O'Piffle.

The pictured clue is of an animal pulling a face to express disgust. Slang words that do the same job are blaa, blah, blerk and so forth.

Answer: Kaiser roll

Originating in Austria, the Kaiser roll, now associated with Germany, is a delicious crusty bun roll that has a top baked in such a way that it resembles a crown. Originally presented as a straight roll, this product is now adorned with jewellery of poppy, sesame or sunflower seeds as well. Austrians eat it with butter and jam, Americans usually consume it as hamburgers, and Germans themselves are fond of eating it with sliced meats, gherkins or Wiener Schnitzels. My husband, who was a fifth generation German baker and pastry chef, made them to perfection, to the sorrow of my waistline.

The pictured clue is of a Prussian uniform, such as the one worn by Kaiser Wilhelm I (1797-1888), King of Prussia and the first German Emperor of the united nation of Germany which took place in 1871.

Answer: Bagel

A bagel is a bread product cooked in the shape of a ring, but which is first soaked in boiling water before going into the oven. As well as the plainer historically unadorned ones, bagels usually come with poppy or sesame seeds toppings today as well. This food is associated with Jewish populations, from Poland in particular, where it is part of their daily fare. From that country, they were introduced to the United States and Canada by Polish Jewish people seeking a new life overseas. Such is their popularity in these two nations that the Canadian astronaut, Gregory Chamitoff, took a bag of them with him in the space shuttle mission to the International Space Station in 2008. Peculiarly so, a bagel is traditionally given to a woman who has given birth. After all that pain and misery? You give me a bit of bread?!

The attached photo clue is of a woman's handbag, as in BAGel.

Answer: Croissant

The croissant is a French pastry that is made with layers of thickly spread buttered dough, and that, when cooked, has a rich flaky appearance and taste. It is usually eaten when freshly made and still warm, or reheated in the oven. That's because it tastes a bit grim when cold. I rather dislike its taste, hot or cold, and find it a little too greasy, but this pastry is a favourite everywhere, particularly so in Europe when it is part of a "continental breakfast" there. That's a fancy name for a breakfast that's basically cold meats, cheeses, coffee or tea, and a croissant, and altogether hardly requires any preparation work. It could even be renamed lazy breakfast if you were in a critical frame of mind.

The photo clue for this question is of one of the moon's phases, known as a crescent, a shape commonly associated with croissants.

Answer: Beef bun

No mucking around with fancy names for this Hong Kong pastry. This is one of their standard foods and can be found in most bakery shops in that country. It's basically a bun surrounding a beef mince and onion filling. It sounds rather delicious and nourishing, and perhaps would seem more so if my conscience wasn't giving me a prod over its contents.

The photo clue for this question is of a poor old beef cow that's about to meet its maker to fill the dinner plates of a hungry world. Boo hoo, moo, oooroo.

Answer: Bin lid

Several different rolls originated in England during the 16th century. These include the straight bun, the barm bun and the bin lid roll. These products were given their assorted names because of their size, the manner in which they were cooked, and the utensils used to do so. Naming a bun after a bin lid doesn't exactly send my taste buds into paroxysms of delight.

The photo clue for this question is, what else, a rubbish bin.

Answer: Bath bun

Written records of the Bath bun date it as far back as 1763. Some people claim that William Oliver (1695-1764), a Cornwall born physician who invented the Bath Oliver dry cracker, also invented the Bath bun, but this is hotly debated by others who state that it originated from the town of Bath in Somerset instead, and that it was known long before William Oliver's time. Lord bless us, a bun fight about a bun. The source of all this controversy, the troublesome Bath bun, is baked with a lump of sugar in the bottom layer. When taken from the oven, more sugar is then sprinkled on the top layer before its sale to a hungry public. Dentists must adore this treat in particular.

The photo clue for this question is of a bath tub, as in BATH bun.

Answer: Honey bun

The honey bun is a little bit like a cinnamon bun. It contains honey and cinnamon swished through the dough when making. After coming from the oven and cooling down, honey buns are then iced. Americans running late for work, or in a hurry, often eat these hot or cold as a quick breakfast or snack on the go. It's hard to repress a shudder about such an overly sweet beginning to one's day though, isn't it...honey bun?

The photo clue for this question is of an amazing HONEY-producing, little bee.

Answer: Hot dog bun

A hot dog bun is long enough to be sliced open at the side and hold a frankfurter or "hot dog" and all the associated fillings, so that, theoretically anyhow, none of it slips out. It is commonly believed that this food was introduced to the United States by German immigrants who were noted for their consumption of cooked sausages on long buns. The story behind the length of the bun supposedly belongs to a Bavarian gentlemen who sold cooked sausages for a trade. Over the course of his work day, he often loaned customers his gloves to hold the hot sausages while they were being consumed. Eventually becoming fed up (pardon the pun) with many of those customers failing to return his apparel, he had his brother, a baker, invent a bun to hold the snags instead. So the hot dog bun was whelped - and that's as good a "tail" as any.

The photo clue for this question is, of course, that of a very hot looking, and somewhat obese, dog.

Answer: Melonpan

Melonpans were originally called such, not because they came with a melon flavour, but because, when they emerged cooked from the oven, their overall appearance suggested that of this fruit. Since those early beginnings, however, some bakers do indeed add melon to their list of the melonpan's ingredients - as well as chocolate chips, caramel, maple syrup, cream and custard. What is with this obsession for adding chocolate to everything? They even sell scones made from chocolate in this Australia now. They taste revolting. Chocolate quite ruins the original subtle tastes of many products, and melonpans are delicious just the way they were originally cooked.

The photo clue for this question is that of a honeydew melon, as in MELONpan. We call these rockmelons in Australia, which would be, as you can imagine, not a very appealing name for a bun.