Canada Day food quiz from the Times Colonist
Answer the multiple-choice questions on your own, or get together with your family and make it a collaborative effort, and see how you do. Either way, have fun with it, eh?
Quiz by Eric Akis. The author of eight cookbooks, his columns appear in the Times Colonist on Wednesday and Sunday.
1. Fish caught in B.C. that are sold by names such as Pacific dover sole, petrale sole or, simply, sole, are actually:
a) Members of the flounder family of flatfish
b) Types of snapper
c) Types of rockfish
d) Undersized halibut
2. Despite its name, it’s the largest commercial species of shrimp found on the west coast of Canada:
a) Humpback shrimp
b) Pink shrimp
c) Sidestripe shrimp
d) Spot prawns
3. In early summer, nugget potatoes are widely sold in B.C. According to the Canadian Farms Produce website,
, they are:
a) Miniature potatoes with a gold nugget-like shape.
b) Small potatoes first grown near the gold rush town of Barkerville.
c) Primarily Warba, Norchip, Chieftain and Yukon Gold potatoes picked before they have reached maturity and size.
d) Small potatoes native to B.C. with a parchment-paper-like skin.
4. In agriculture information provided by Invest Alberta (
), they note, in 2017, Alberta produced nearly half of Canada’s:
5. Boston Pizza has hundreds of locations across Canada, but according to the company, the business started here:
a) In Penticton in 1968, where former RCMP officer Jim Treliving opened its first location.
b) In Edmonton in 1964, when Greek immigrant Gus Agioritis opened Boston Pizza and Spaghetti House. The concept quickly grew in popularity and a franchise was born.
c) In Parry Sound, birthplace of Boston Bruins hockey legend and pizza lover Bobby Orr.
d) In Boston Bar, B.C., in 1962.
6. According to the Saskatchewan government, Saskatchewan producers are the world’s largest exporters of:
a) Canola oil
b) Saskatoon berries
d) Mustard seed
7. At the Saskatoon Exhibition, held in August, vendors will be selling a variety of food including the always popular spudnuts. What are they?
a) Deep-fried perogies with a rich potato and nut filling.
b) A type of fried doughnut with potato in the dough.
c) French fries topped with veggie gravy, soy cheese and almonds.
d) Spicy mixed nuts, coated and roasted in potato starch, making them extra crunchy.
8. Canadians hunt moose for its meat in many parts of the country. While in decline in some areas, over the past few years moose are becoming more common here:
a) The grain belt area of Saskatchewan, where many southern highways in that province now have “Beware of Moose” signs.
b) In eastern Nova Scotia.
c) In the Cariboo Mountains, B.C.
d) In suburban areas around Toronto.
9. Started in 1936 by a group of dairy farmers as a co-operative, this business has grown steadily over the past 80-plus years and is in now one of Canada’s largest independently owned cheese manufacturers:
a) Paradise Island Cheese, located in Nanaimo.
b) Bothwell Cheese, located in Bothwell, Manitoba.
c) Thornloe Cheese, located in Thornloe, Ontario.
d) That Dutchman’s Cheese Farm, located in Upper Economy, Nova Scotia.
10. In Melita, Manitoba, you’ll find a roadside attraction called Sunny the Banana, the world’s largest freestanding banana. Why?
a) It was built to attract tourists to the Melita Diner, famous for their banana splits.
b) Winters are so cold in Melita you would be bananas to live there.
c) The nine-metre tall fruit, made of foam and steel, represents Melita’s location in southwestern Manitoba’s banana belt, so named because of its comparatively moderate weather.
d) Melita, located on major railway line, once warehoused imported bananas, before they were shipped to other parts of Western Canada.
11. Thunder Bay, Ontario’s famed Hoito Restaurant, which was founded in 1918 and serves Finnish specialties, is said to be:
a) The best place get to smoked fish in the city.
b) The oldest restaurant in Ontario.
c) The only restaurant in Canada selling Finnish-style pancakes.
d) The oldest co-operatively owned and operated restaurant in Canada.
12. When it comes to healthy eating, Canada’s Food Guide, updated in 2019, suggests Canadians:
a) Have plenty of vegetables and fruits (visually, half your plate).
b) Eat protein foods (visually: a quarter of your plate).
c) Choose whole-grain foods (visually, a quarter of your plate).
d) All of the above.
13. Earlier this year, Canada Post released a book of Canadian food-themed stamps. What’s on them?
a) Dishes made by First Nations.
b) Five delicious Canadian desserts.
c) Foods served at the Calgary Stampede.
d) Savoury foods, including tourtière and cedar plank salmon.
14. After the Toronto Raptors won the NBA championship, a Canadian recording artist worked a snack food into their excited comments about the win, saying: “Kawhi Leonard bringing a ’chip to the city, I want my chips with the dip. That’s all I know. I don’t want my chips plain, I want my chips with the dips. So bring them dips, that dynasty’s over.” Who was it?
a) Carly Rae Jepsen
b) Kardinal Offishall
d) Bryan Adams
15. The first A&W drive-in restaurant in Canada opened:
a) In 1958 on Main Street in Moose Jaw.
b) In 1956 on McCallum Road in Abbotsford.
c) In 1956 on Portage Avenue in Winnipeg.
d) In 1957 on Yonge Street in Toronto.
16. The late and renowned Canadian food personality Madame Benoit wrote 30 books, including the Encyclopedia of Canadian Cuisine, published in 1963. In 1975, she wrote Madame Benoit’s Microwave Cookbook. What did she say about microwaves in the introduction?
a) Every busy family needs a microwave; it will speed up the meal-making process and take the stress out of it.
b) I have cooked with a microwave oven in my home for some years now and am convinced that before the end of the century all of our housekeeping will be planned around the use of this exciting new appliance.
c) A microwave oven is a home cook's secret weapon. Even the fanciest of dishes can be prepared in one, and much more quickly.
d) I love traditional cooking methods, such as roasting. But since I started using a microwave oven, I’ve learned it too can yield fine tasting food, as this book will show you.
17. In historical information about tourtière in Julian Armstrong’s book, Made in Quebec, she writes that Montreal food historian Jean-Pierre Lemasson considers it this:
a) At its best when made with local pork.
b) A good dish to serve during the holidays.
c) One of the oldest meals of humanity, and one the oldest recipes in Quebec cuisine.
d) An over-rated meat pie.
18. In Rose Murray and Elizabeth Baird’s book, Canada’s Favourite Recipes, Marie Nightingale, author of Out of Old Nova Scotia Kitchens, is quoted as saying: “If there’s any dish that is profoundly loved in Nova Scotia, it is hodge podge.” How does she describe it?
a) The first pickings of summer vegetables cooked together and served in a cream sauce.
b) A rich stew made with whatever kind of seafood you can get.
c) A sweet and divine crumble, made with a mix of fresh summer fruit.
d) An autumn vegetable casserole often brought to potlucks.
19. According to the Wild Blueberry Producers Association of Nova Scotia website,
, that province has more than 1,000 producers managing more than 40,000 acres, annually yielding over this many pounds of wild blueberries:
a) 10 million pounds
b) 10,000 pounds
c) 250,000 pounds
d) 40 million pounds
20. This provincial, non-profit organization say they work with communities in Newfoundland & Labrador to ensure everyone has access to affordable, healthy, and culturally appropriate food:
a) St. John’s Food Bank
b) N & L Food Fund
c) Food First NL
d) Newfoundland & Labrador Salvation Army
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