Snack attack
For people who think with their stomach.
Before you jump in
Knowing what tastes good and knowing what goes into it are two different skills. This food round looks behind familiar dishes and ingredients, from the plants that become pantry staples to the shapes and names you meet on a menu. It is for curious eaters who enjoy asking one more question about what is on the plate.
No cooking demonstration or specialist equipment is required. Look closely at the ingredient families in each set of choices, make your best selection, and read the explanation before the next course. The aim is to leave with a few useful associations you can bring back to your kitchen or your next restaurant conversation.
What you’ll explore
- The ingredients behind familiar foods
- Spices and where they come from
- Pasta and pantry vocabulary
Connect everyday foods with the ingredients and names behind them.
Traditional hummus is mainly made from which legume?
This is the opening question. Start the round to see the choices and test your answer.
