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Bread History

Bread is one of the oldest prepared foods, dating back to the Neolithic (10,000 B.C.) era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour.

What do you know about Bread History? Bake this quick quiz.

Bread History Trivia powered by ABE1. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets. True or False?

2. Pliny the Elder (AD 23 - August 25, 79) reported that the Gauls and Iberians used the foam to produce "a lighter kind of bread than other peoples." Where did the foam come from?

3. What was used in the wine drinking parts of the ancient world?

4. What was the most common form of leavening?

5. In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. When was the material written?

6. Diphilus, of Sinope, was a poet of the new Attic comedy and contemporary of Menander (342-291 BC). He wrote "bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior." What was the preferred bread?

7. In medieval Europe what was a trencher?

bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher,

8. Who is considered the father of sliced bread?

9. Another major advance happened in 1961 with the development of the Chorleywood Bread Process. What was the development?

10. More recently, and especially in smaller retail bakeries, chemical additives are used that both speed up mixing time and reduce necessary fermentation time, so that a batch of bread may be mixed, made up, risen, and baked in less than 3 hours. True or False?

 


Answers

1. True

2. Skimmed from beer

3. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast.

4. The most common source of leavening was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.

5. Early 2nd century AD

6. Bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted.

7. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches, served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.

8. Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.

9. Which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world in large factories.

10. True

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