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Neologisms by Rachael Ray Trivia Quiz

Food Network personality Rachael Ray has a penchant for inventing words and using them on her television programme. How many of her coined words can you recognize?

A multiple-choice quiz by FatherSteve. Estimated time: 4 mins.

Author
FatherSteve

Time
4 mins

Type
Multiple Choice

Quiz #
336,225

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
578

Last 3 plays: Linda_Arizona (8/10), Guest 75 (4/10), Guest 73 (6/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. The Italian language has many words for soup ("zuppa") depending upon its thickness, e.g. "il brodo" is broth, "minestra" is a more substantial soup and "minestrone" is a very thick soup. What is Rachael's word for a thick soup?
Hint

Stoup

Thoup

Soupalicious

Chowda

NEXT>

Question 2 of 10

2. The sandwich was reputedly named after an Englishman, John Montagu, the Fourth Earl of Sandwich (1718-1792). The plural of sandwich is sandwiches, but what word does Rachael use instead? Hint

Johns

Sandos

Sammies

Montagues

NEXT>

Question 3 of 10

3. A B.L.T. is a bacon-lettuce-and-tomato sandwich. B.B.Q. is meat slow-roasted over coals or in smoke. What does Rachael mean when she calls a dish B.B.L.D.? Hint

Butter-basted and lemon-drizzled

Big, bold, luscious and delicious

For breakfast, brunch, lunch or dinner

Back Bay Lobster Dinner

NEXT>

Question 4 of 10

4. In restaurants, they are called "side towels." In home kitchens, they are called "dish towels." What does Rachael call them? Hint

glad rags

tea towels

moppies or moppines

wipe-ups

NEXT>

Question 5 of 10

5. Rachael enjoys compounding the functions of kitchen implements as well as creating compound kitchen words. One such device is a spatula with a concave indentation in the blade which allows it to be used as a spoon. What does she call it?
Hint

Stir-n-Purr

Spaghetula

Spoonula

Super-Scooper

NEXT>

Question 6 of 10

6. Rachael makes a big deal out of her consistent use of what she calls E.V.O.O. (pronouncing each letter). What is E.V.O.O.? Hint

Extra Virgin Olive Oil

Egg, Vegetable and Onion Omelette

Eggs Very Over Oozey

Expressed Vanilla Orchid Oil

NEXT>

Question 7 of 10

7. When Rachael instructs cooks to give something a "shimmy shake," what does she want them to do? Hint

Shake ingredients in a bag

Make soft ice cream

Puree ingredients in a blender

Add a little salt and pepper

NEXT>

Question 8 of 10

8. Rachael recommends a method which she calls "chop and drop" for certain kitchen tasks. What does she mean by "chop and drop"? Hint

Cut food close to the stove where it will be cooked

Repeatedly punch meat to tenderize it

Bread pork chops and deep-fry them

Drop finely-cut food to further break it up

NEXT>

Question 9 of 10

9. Sometimes, Rachael will announce that the dish she is making is well suited to be an "entreetizer." Whatever does she mean by this? Hint

A small bite served between two entr�es

An entr�e scaled down to be an appetizer

An appetizer large enough to be an entr�e

An entr�e not preceded by an appetizer

NEXT>

Question 10 of 10

10. When Rachael tastes one of her own dishes and is highly satisfied with the flavour, she declares it to be what? Hint

Nummalicious

Delicioso

Yum-O or Yummo

Finger-Lickin' Good

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Most Recent Scores

Nov 25 2024 : Linda_Arizona: 8/10
Nov 14 2024 : Guest 75: 4/10
Oct 22 2024 : Guest 73: 6/10

Score Distribution

Quiz Answer Key and Fun Facts

Answer: Stoup

Stoup is, presumably, a cross between "soup" and "stew."

2. The sandwich was reputedly named after an Englishman, John Montagu, the Fourth Earl of Sandwich (1718-1792). The plural of sandwich is sandwiches, but what word does Rachael use instead?

Answer: Sammies

The Earl is said to have "invented" the sandwich either while playing cards or while working at his desk at the Admiralty, so as not to need to stop either play or work to take nourishment.

3. A B.L.T. is a bacon-lettuce-and-tomato sandwich. B.B.Q. is meat slow-roasted over coals or in smoke. What does Rachael mean when she calls a dish B.B.L.D.?

Answer: For breakfast, brunch, lunch or dinner

Cultural preferences define which foods are served at which time of day. Some recipes produce a dish which may suitably be served morning, noon and night.

4. In restaurants, they are called "side towels." In home kitchens, they are called "dish towels." What does Rachael call them?

Answer: moppies or moppines

Professional chefs use side towels both to wipe up and in place of hot pads, pot holders or hot mitts. Rachel mostly uses them to wipe her hands and clean up small messes.

Answer: Spoonula

She has lent her name to the manufacture of spoonulas in three different sizes and multiple colours. These are made with silicone heads and heat resistant handles for use in hot foods.

6. Rachael makes a big deal out of her consistent use of what she calls E.V.O.O. (pronouncing each letter). What is E.V.O.O.?

Answer: Extra Virgin Olive Oil

In 2006, the Editor-in-Chief of the Oxford American College Dictionary announced that Rachael's word E.V.O.O. would be included in the next edition of that dictionary.

7. When Rachael instructs cooks to give something a "shimmy shake," what does she want them to do?

Answer: Shake ingredients in a bag

For example, when chicken needs to be dusted in a mixture of flour, salt, pepper and seasonings before being fried, Rachael suggests that all of the ingredients (including the chicken) be placed in a plastic bag which is then sealed and shaken vigorously. This process minimizes the mess and produces an evenly-coated product.

8. Rachael recommends a method which she calls "chop and drop" for certain kitchen tasks. What does she mean by "chop and drop"?

Answer: Cut food close to the stove where it will be cooked

Placing a cutting board as close to the stove as possible allows the cook to chop up the food and move it directly into the pan containing the oil or water in which it will cook. This minimizes the risk of dropping cut food on the floor and cuts down on the number of steps taken in the kitchen.

9. Sometimes, Rachael will announce that the dish she is making is well suited to be an "entreetizer." Whatever does she mean by this?

Answer: An appetizer large enough to be an entr�e

Many dishes served customarily as hors d'oeuvres or a starter may be served as a main course if increased in size (and perhaps augmented).

10. When Rachael tastes one of her own dishes and is highly satisfied with the flavour, she declares it to be what?

Answer: Yum-O or Yummo

Other Rachaelisms for good-tasting food are yummilicious, yummerific and delish.

Source: Author FatherSteve

This quiz was reviewed by FunTrivia editor looney_tunes before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.

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Referenced Topics

Television Food & Drink TV Mixture Languages Vocabulary Famous Quotes Names Meats Italian Language Quotes Mixture Soups Italians: Famous & Historical Food Network

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