Deck 6: Scandinavia

Question 1

Because of their shared culture, what country is often associated with Sweden, Denmark, Norway and Finland when referring to Scandinavia?

A) Iceland
B) Holland
C) Canada
D) Russia

Answer 1

Iceland

Question 2

The Vikings, with an extensive history of exploration, were known for which two types of food preservation?

A) Drying and dehydrating
B) Pickling and fermenting
C) Canning and freeze drying
D) Smoking and salting

Answer 2

Smoking and salting

Question 3

What two countries played a large part in shaping the cuisines of Scandinavia?

A) Spain and Portugal
B) France and Germany
C) Switzerland and Italy
D) Belgium and Luxembourg

Answer 3

France and Germany

Question 4

Which Scandinavian country borders Germany and shares northern German culture and cuisine?

A) Denmark
B) Sweden
C) Finland
D) Norway

Question 5

Which of the following types of venison would you expect to find on a Scandinavian menu?

A) Spring buck
B) Mule deer
C) White tailed deer
D) Reindeer

Question 6

Which of the Scandinavian countries has the richest soil, making it an ideal place for raising animals for meat and dairy?

A) Finland
B) Sweden
C) Denmark
D) Norway

Question 7

Cold beer is often served with Danish "smorrebrod" which means which one of the following?

A) Salty crackers
B) Assortment of dried fish
C) Open-faced sandwiches
D) Sweet buns

Question 8

What are the two most important foods to the people of Norway?

A) Tomatoes and garlic
B) Seafood and potatoes
C) Beef and tomatoes
D) Chicken and dried beans

Question 9

Which of the following is a noted specialty of Norwegians?

A) Salt cured hams
B) Dried beef tongue
C) Pickled ginger
D) Salted cod fish

Question 10

Which Scandinavian country made the smörgasbord a popular form of serving foods; a buffet table with an assortment of meats, seafood, fruits, nuts and cheeses?

A) Denmark
B) Sweden
C) Iceland
D) Finland

Question 11

Which type of fish are you more likely to find on a Scandinavian smörgasbord?

A) Angler fish
B) Snapper
C) Herring
D) Tuna

Question 12

What neighboring country influenced the cuisine of Finland more than the other Scandinavian countries because of its close proximity?

A) Germany
B) Switzerland
C) Russia
D) France

Question 13

Following a Russian tradition, what is used to enclose meat and fish when baking the popular Finnish food known as kalakukko?

A) Fillo dough
B) Seasoned breadcrumbs
C) Sliced potatoes
D) Bread dough

Question 14

Why are Scandinavian menus full of vegetables such as turnips, cabbage, carrots, rutabagas and beets?

A) They go well with seafood.
B) They trade with nearby Russia where they are grown.
C) They grow well in the short, cool growing seasons.
D) Due to French and German influences

Question 15

Although Scandinavians cure and smoke a lot of different types of fish which type is traditionally used to make gravlax?

A) Trout
B) Salmon
C) Sardines
D) Tuna

Question 16

Jarlsberg cheese from Norway is a type of Swiss cheese with tiny holes and a firm texture.

Question 17

Scandinavian cuisine is not known for its use of butter or cheese; rather plain boiled foods adorn most menus.

Question 18

Dill and fennel are popular herbs in Scandinavian cooking.

Question 19

Danish pastries were actually invented by Viennese bakers; the Dutch improved the formula and they are now enjoyed throughout Scandinavia.

Question 20

Soups rarely make it on Scandinavian menus for they are considered peasant food, and are never enjoyed by the affluent.