Part 2 — Answer key

Compare your answers after you have finished Part 1.

1. That classic diner breakfast made from bread soaked in eggs and milk, then pan-fried, is commonly called what?
   French toast
2. An omelet and scrambled eggs use the same cooking technique, they are just plated differently.
   False
3. What piece of equipment gives waffles their signature grid pattern?
   A waffle iron
4. A typical continental breakfast usually includes hot cooked items like bacon and eggs.
   False
5. Which breakfast spread is made from citrus juice and peel, not just the juice?
   Marmalade
6. Bagels are strongly associated with New York delis today, but their earliest roots are most closely tied to which place?
   Poland
7. Whole fruit is usually more filling than fruit juice because it contains fiber and requires chewing.
   True
8. A classic poached egg is cooked by cracking it into what cooking environment?
   Simmering water
9. Which combo most strongly signals a traditional Japanese-style breakfast?
   Rice, miso soup, grilled fish
10. The croissant was developed in France, but it was inspired by earlier Austrian crescent-shaped pastries such as the kipferl.
    True
11. Which packaged breakfast staple is most famously associated with the Kellogg name?
    Corn Flakes
12. A cereal labeled “multigrain” is guaranteed to be made mostly from whole grains.
    False
13. What most clearly separates a classic crêpe from a typical American pancake?
    Crêpes are usually unleavened and thin
14. Which item is widely considered a traditional part of a full English breakfast?
    Baked beans
15. A typical single shot of espresso usually contains more caffeine than an 8-ounce cup of drip coffee.
    False
16. Shakshuka is now common across the Middle East, but its roots are most often traced to which region?
    North Africa
17. Your homemade pancakes keep turning out tough and a little rubbery, and you were proud that you whisked the batter until perfectly smooth. What is the most likely culprit?
    Overmixing the batter
18. Washing raw eggs before cracking them is recommended because it removes bacteria from the shell.
    False
19. A café claims its spread is a “traditional Turkish breakfast.” Which item would you most expect to see?
    Olives and white cheese
20. Despite the name, “English muffins” were first popularized commercially in which place?
    New York City
21. You are comparing two cereals and trying to cut added sugar, not naturally occurring sugar. Which one is better for that goal?
    Cereal A (8g total sugar, 0g added sugars)
22. One early packaged cereal, Granula, was famously so hard that people were advised to do what before eating it?
    Soak it in milk overnight
23. You want a thick egg dish that can be sliced into wedges and is often finished under heat without folding. Which are you most likely making?
    A frittata
24. Congee shows up on breakfast tables across Asia. What is it, at its core?
    A rice porridge cooked until the grains break down
25. In many U.S. coffee orders, what does “half-and-half” mean?
    Equal parts milk and cream
26. On U.S. Nutrition Facts labels, grams of “added sugars” are included within the grams listed as “total sugars.”
    True
27. Pop-Tarts feel like a timeless breakfast item, but they were first introduced by which company?
    Kellogg's
28. Traditional huevos rancheros is typically served on corn tortillas rather than flour tortillas.
    True
29. The pastry Americans call a “Danish” is associated with Denmark, but its laminated-dough style arrived there through bakers from which country?
    Austria
30. Two flavored yogurts list added sugar like this. Which has fewer grams of added sugar per 100 grams? Yogurt A: 10g added sugar per 150g cup Yogurt B: 8g added sugar per 100g cup
    Yogurt A
31. Organic eggs are safe to eat raw because organic farming prevents Salmonella.
    False
32. When a recipe tells you to “baste” an egg, what are you typically doing?
    Spoon hot fat over the egg to set the top
33. Breakfast burritos are now everywhere, but their origin is most often credited to which U.S. region?
    The New Mexico and Southwest region
34. Chilaquiles is a breakfast that looks like nachos at a glance. What is the defining traditional move?
    Tortilla pieces are simmered in salsa until softened
35. Corn flakes were not invented as a sugary kids’ cereal at first. They were originally developed in connection with what setting?
    A health sanitarium focused on diet
36. If two products list the same grams of sugar per serving, the one with the smaller serving size has a higher sugar amount per 100 grams.
    True
37. Danish pastries are a Denmark icon, but one key reason they spread there was a surprising labor event. Which event is most often linked to bringing the style into Denmark?
    A bakers’ strike that led to hiring Austrian bakers
38. Your hollandaise suddenly looks grainy and oily, it “broke.” What is the quickest, most standard rescue move?
    Whisk in a teaspoon of warm water while whisking vigorously
39. Two granolas list added sugar like this. If you compare fairly by weight, which is lower in added sugar per 100 grams? Granola A: 6g added sugar per 30g serving Granola B: 7g added sugar per 45g serving
    Granola B
40. Muesli originally referred to sweet baked clusters like granola, designed to stay crunchy in milk.
    False