Canadian Food Quiz — 7 Free Questions

Question 1

Which style of bagel, smaller and denser than the New York kind, is hand-rolled, boiled in honey-sweetened water and baked in a wood-fired oven, with no salt and a large hole?

Question 2

Which Newfoundland Sunday meal of salt beef boiled with cabbage, potatoes, turnip and carrot, usually alongside a cloth-boiled pease pudding, is named after a comic-strip character fond of corned beef and cabbage?

Question 3

Which high-energy travel food of the Plains peoples and the fur trade, made of dried pounded meat mixed with rendered fat and sometimes berries, was so vital that control of its supply sparked conflict between rival trading companies?

Question 4

Which cheap, everyday Newfoundland food, thick slices of a pink pork-and-beef sausage pan-fried until the edges curl, is jokingly referred to as 'Newfie steak'?

Question 5

Which sweet, spicy, deep-fried dish of crispy battered beef strips was created at the Silver Inn restaurant in Calgary in the 1970s and is now a standard of Chinese-Canadian menus?

Question 6

Which cocktail of vodka, spiced clam-and-tomato juice, hot sauce and a celery-salt rim, invented in Calgary in 1969, is drunk in the hundreds of millions each year and treated as Canada's unofficial national cocktail?

Question 7

What is the common name in Ontario and western Quebec for the roadside truck or trailer, licensed to park at a set spot, that sells fresh-cut fries, poutine and hot dogs?

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About Canadian Food

How well do you know Canadian food -- the national comfort dishes, the specialties of Quebec, the Maritimes and Newfoundland, the Prairie and Indigenous traditions, and the brands, snacks and drinks Canadians grew up with? This quiz has sixty questions in three packs of twenty, written the way people search: what is poutine, what is a tourtiere, why is it called a Caesar, what is a donair, what is Kraft Dinner.

The answer is always one of four choices of the same kind, and the question never gives it away. A short note after each answer adds the origin, the place and the background.

The first pack covers the national and Quebec dishes: poutine and tourtiere, maple syrup and the sugar shack, pouding chomeur and sugar pie, cretons and pea soup, Montreal smoked meat and the Montreal bagel, the steamed hot dog and the Michigan, the Acadian poutine rapee and ployes and rappie pie, butter tarts and Nanaimo bars, saskatoon berry pie, BeaverTails and the Caesar. The second pack covers regional and Indigenous food: bannock and pemmican, the Newfoundland Jiggs' dinner, toutons, cod tongues, fish and brewis and Purity products, the Halifax donair and Solomon Gundy and garlic fingers, the lobster supper and PEI potatoes and Grand Manan dulse, Ukrainian Prairie cooking, Calgary's ginger beef, Alberta beef, the Winnipeg Fat Boy, and the Vancouver-born California roll and Japadog. The third pack covers brands and chains: Timbits and Kraft Dinner, ketchup and all-dressed chips, Hawkins Cheezies, Coffee Crisp and Smarties and the Caramilk secret, Ganong and its Chicken Bones, the President's Choice Decadent cookie, Canada Dry and Clamato, Canadian whisky and icewine, Swiss Chalet, peameal bacon, the chip wagon, maple syrup grades, the Molson Canadian rant, and Maple Leaf cream cookies.

About a sixth of the questions carry a photograph of a place or object tied to the question, chosen so it does not give the answer away. Every fact has been checked.