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Mayonnaise Trivia Quiz Questions with Answers

Trivia quiz questions with answers about mayonnaise

What is mayonnaise?
A: Mayonnaise is a thick, cold, and creamy sauce or dressing.

It is commonly used on what?
A: Sandwiches, hamburgers, composed salads, and French fries.

It also forms the base for various other sauces, such as what?
A: Tartar sauce, fry sauce, remoulade, salsa golf, and rouille.

Basic mayonnaise is an emulsion of what?
A: Oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings.

The color varies from near-white to what?
A: Pale yellow, and its texture from a light cream to a thick gel.

 

Commercial eggless imitations are made for whom?
A: For those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

The process of emulsifying egg yolk was known for a long time to pharmacists, who used it to prepare what?
A: Ointments and salves.

Modern mayonnaise can be made by hand with what?
A: A whisk, a fork, or with the aid of an electric mixer or blender.

How is it made?
A: It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil.

The oil and the water in the yolk form what?
A: A base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.

International Trivia Questions and ...
International Trivia Questions and Answers
 

A combination of van der Waals interactions and electrostatic repulsion determine what?
A: The bond strength among oil droplets.

Addition of mustard contributes to the taste and does what?
A: Further stabilizes the emulsion, as mustard contains small amounts of lecithin.

If vinegar is added directly to the yolk, it can do what?
A: Emulsify more oil, thus making more mayonnaise.

For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into what?
A: Water.

Once emulsified, the remaining ingredients are then added and then what?
A: Vigorously mixing until completely hydrated and evenly dispersed.

 

Oil is then added as rapidly as what?
A: As it can be absorbed.

Miracle Whip was developed as a what?
A: A cheap imitation of mayonnaise.

Since it does not meet the legal definition of mayonnaise, it is marketed as what?
A: Salad dressing.

Egg-free imitations of mayonnaise are available for whom?
A: Vegans and others who avoid eggs or cholesterol, or who have egg allergies.

In the U.S., why can these imitations not be labelled as "mayonnaise"?
A: Because the definition of mayonnaise requires egg.

 

Egg-free imitations generally contain what as the emulsifying agent to stabilize oil droplets in water?
A: Soya or pea protein.

Commercial mayonnaise sold in jars originated where?
A: In Philadelphia in 1907 when Amelia Schlorer decided to start selling her own mayonnaise recipe in the family grocery store.

Around the same time in New York City, a family from Vetschau, Germany, at Richard Hellmann's delicatessen on Columbus Avenue, featured his wife's what?
A: Homemade recipe in salads sold in their delicatessen.

The condiment quickly became so popular that Hellmann began selling it in what?
A: "Wooden boats" that were used for weighing butter.

In 1912, Mrs. Hellmann's mayonnaise was mass-marketed and was trademarked in 1926 as what?
A: Hellmann's Blue Ribbon Mayonnaise.

Where is Hellmann's known as Best Foods?
A: In the Western United States.

 
 
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