These Pretzels Are Making Me Thirsty Quiz

Answer: Cheddar cheese and jalapenos

The invention of the dish is generally accepted to have occurred in a restaurant in Mexico just across the river from Fort Duncan, in Texas. Some visitors from the fort arrived late one evening when supplies were low, and Ignacio "Nacho" Anaya whipped up a snack from what was on hand.

He cut some tortillas into smaller pieces, grated some cheddar cheese over them, melted the cheese, then added a slice of jalapeno to each piece. "Nacho's Special" was a big hit, and became widely imitated, with other chefs adding their own personal twist to the dish (and dropping the apostrophe from their name).

Answer: Devils on horseback

Devils on horseback resemble angels on horseback, with dried fruit replacing the oyster 'angels'. The fruit may be dates or prunes, with or without a stuffing in the fruit. Chutney, cheese and almonds are common fillings. The fruit is wrapped in bacon then baked, and can be served as a finger food or as an entrée, with several pieces sitting on a bed of toast.

Answer: Rollmops

Herring fillets are pickled in a two-step process; first they are cured with salt, removing water from the fish, then they are soaked in a flavored vinegar solution to reduce the saltiness and replace the liquid. Common flavorings include onion, peppercorn, dill and mustard. Pickled herring is eaten on its own, or it may be used to make rollmops and eaten as a snack. Fillings for the rollmops can include onion, pickled cucumber or olives.

Answer: Egg roll

In Asia, the egg roll would be understood differently in different countries, but few of them would include what Americans describe that way. In Hong Kong, an egg roll is a type of crunchy biscuit made from dough that includes eggs, formed into flat sheets that are rolled into cylinders. In Kolkata, you will get a fried egg wrapped inside a paratha along with other fillings such as onions and chilies. In Australia, you will get a fried egg in a bread roll, often with bacon and tomato sauce.

Variations on the spring roll are found in many eastern and southeastern Asian cuisines. Fillings include a range of meats and vegetables, including many purely vegetarian combinations. The wrapping may be rice paper, wheat flour pastry rolled into thin sheets, or a yeasted dough. Cooking techniques include steaming (to produce a soft covering) and deep frying (for a crispy coating).

Answer: Any of these would be delicious

There are more ways to make sweet popcorn treats than you can shake a stick at! As well as the sweeteners listed, chocolate and corn syrup are also used. It is also common to add nuts (peanuts, pecans, walnuts, or whatever you fancy) to the mixture.

The commercial product Cracker Jack, a mixture of molasses-coated popcorn and peanuts, packaged with a cheap plastic toy, will forever be linked with the game of baseball, thanks to the song 'Take Me Out to the Ball Game' (1908), the chorus of which starts "Take me out to the ball game, / Take me out with the crowd; / Buy me some peanuts and Cracker Jack, / I don't care if I never get back."

Answer: Glutinous rice flour

Also called sticky rice balls, because the coating is made from glutinous (or sticky) rice, these Asian treats have a filling of mung bean paste, and are often coated with sesame seeds. The Vietnamese version has jasmine flavoring added to the bean paste; the Chinese version does not have jasmine, and may use a different bean paste, such as black bean, instead of mung bean. Traditionally, banh ran should be prepared so that the bean paste filling is loose inside the rice shell, which means it can be felt to move when the ball is shaken.

They may be served covered in syrup as a dessert, or eaten individually as a snack.

Answer: Cheese curd

Plain or sweetened curd may be coated in chocolate or a coating flavored with vanilla or a fruit flavor - kiwi fruit and strawberry are popular in commercial versions. Sometimes the curd has no outer coat, but is itself the wrapping, and has a filling of dried fruit or jam.

The exact time and place of their origin is disputed - it happened sometime in the 19th or 20th century, somewhere in Europe or the Middle East. If you are making it yourself, you can use dry cottage or ricotta cheese and press it well to remove excess moisture. Sweeten to taste (adding other flavors such as lemon juice if desired), cut into cubes (or roll them into balls), refrigerate until firm, then coat in melted chocolate (bittersweet is recommended in most recipes, but milk or dark can also be used) and refrigerate again until the chocolate has hardened.

While commercial versions (which contain preservatives) are sold in wrappers and kept at room temperature, a homemade version should be stored in the refrigerator and eaten within a few days.

Answer: Animal crackers

The most familiar animal crackers for most people would be the ones made by the National Biscuit Company, which were marketed as Barnum's Animals (from 1902) and later as Barnum's Animal Crackers (from 1948). They were one of the first crackers/cookies to be marketed in a small container, rather than in a large barrel or tin. The circus-cage design on the small box was originally intended to make them useful as Christmas tree ornaments, hung on the branches by means of the string across the top of the box. Millions of children over the years have collected the boxes to make circus trains (at one time, wheels could be unfolded from the bottom of the carton to make a more realistic model, at least as long as the cardboard wheels stood up to the rigors of play). I am sure mine was not the only family in which mock battles between the animals formed part of the ritual of eating them.

Despite being called crackers, which in the United States usually refers to a savory crispbread, animal crackers are usually sweet. Nabisco's are only slightly sweet and vanilla flavored, but other companies make them in chocolate, or coated with icing or chocolate. As a child, I was always puzzled about their presence in Shirley Temple's soup ('Animal Crackers in My Soup'), but hey, it made a cute song!

Answer: Petit four

The English usage of the term is broader than the original French terminology, when 'petit four' only applied to a butter biscuit with decorative topping. The name comes from the fact that they were usually baked in a smaller oven adjacent to the large oven where the serious business of baking bread occurred. Nowadays, there are a number of different types of goodie that may be offered as petits fours. These include a range of tiny cakes, often coated in fondant or icing, miniature éclairs, tartlets, meringues, macaroons, and biscuits of all shapes and flavors.

You might like some espresso coffee served in a small cup (demitasse) to accompany your petits fours, especially if they follow a meal of the traditional French stew called pot au feu, perhaps with a side order of French fries (pommes frites).

Answer: S'more

Originally called a Some More, because you always want some more after having one, these treats are made from marshmallow (preferably freshly toasted over a campfire) and chocolate (traditionally a Hershey bar, because they are the right shape and easily snap in half to make a smaller serve as shown in the picture) sandwiched inside two Graham crackers (or, for the smaller version, one Graham cracker broken in half). The heat from the hot marshmallow causes the chocolate to melt slightly, and the whole gooey mess makes a sweet-tooth delight. Some contemporary recipes call for using a microwave oven to heat the s'more if no fire is available, but the flavor just isn't the same.

Americans who move to foreign countries may be devastated to discover that the Graham cracker is unknown, and may have no adequate local equivalent, and that the only chocolate bars on sale are totally the wrong shape, anyway. Even marshmallows can be difficult to find - my local supermarket sells them in bags that have plain marshmallows mixed with strawberry ones (which don't really work in a s'more, in case you were wondering).