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Question 1: The resulting block of firm, cooled grits are cut with a knife or wire, and the slices are fried in a fat such as vegetable oil, butter, or ________ grease.
The Bacon CookbookThe BLT CookbookBacon: A Love StoryBacon

Question 2: In ________, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits is ground from corn where the miller keeps part of the product for his fee.
Georgia (U.S. state)North CarolinaNew JerseySouth Carolina

Question 3:
Where does Grits come from?

Question 4: Grits is prepared by simply boiling the ground kernels into a ________; normally it is boiled until enough water evaporates to leave it semi-solid.
BreakfastPorridgeMaizeRussia

Question 5: Three-quarters of grits sold in the United States is sold in the South stretching from ________ to Virginia, also known as the "grits belt".
TexasOklahomaKansasIllinois

Question 6: It is sometimes said that dry grits can be used to kill ________ by causing them to explode as the grits expand inside them[7][8]; however, laboratory results conducted on fire ants suggest that grits are ineffective.
InsectFungusAntArthropod

Question 7: Grits is a food of Native American origin that is common in the ________, it mainly consists of coarsely ground corn.
Midwestern United StatesNew EnglandSouthern United StatesNortheastern United States

Question 8: Grits is similar to other thick maize-based porridges from around the world such as ________.
CornmealBosnia and HerzegovinaPolentaSerbia

Question 9: Hominy grits is grits made from ________ corn, or hominy.
NixtamalizationNutritionMaya cuisineMaize

Question 10: used a ________ up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee.
Water wheelGristmillWatermillIslamic Golden Age
















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