Statistics for A-Z Foods by Place

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	Food	Description	Place/ nationality	% Correct
F	Fries	Batonettes of deep fried potato	French	80%
G	Yogurt	Strained for a thicker consistency	Greek	77%
B	Sauce	Popular meat-based accompaniment to pasta	Bolognese	74%
D	Mustard	Originally recipe replaced vinegar with verjuice	Dijon	74%
H	Goulash	Stew seasoned with paprika	Hungarian	74%
I	Stew	Traditional meat and root vegetable stew	Irish	63%
Y	Pudding	Savoury batter popover traditionally served with roast beef	Yorkshire	63%
E	Muffin	Individual, round, flat, white yeast-bread	English	60%
N	Ice Cream	Vanilla, chocolate and strawberry harlequin	Neapolitan	60%
L	Quiche	Bacon, eggs, cheese and onions in a pastry case	Lorraine	54%
W	Beef	Steak coated in pate wrapped in pastry	Wellington	51%
K	Beef	Tender, well-marbled joint of the Tajima strain	Kobe	46%
M	Mud pie	Gooey chocolate sauce on crumbly chococolate base	Mississippi	43%
C	Pepper	Hot chilli powder	Cayenne	37%
J	Artichoke	Edible root of a type of sunflower	Jerusalem	31%
V	Whirl	Elegant buttery biscuits sandwiched with jam and cream	Viennese	31%
T	Dressing	Pink salad dressing	Thousand Island	29%
P	Cheese	Cream cheese	Philadelphia	26%
R	Oysters	Deep fried testicles	Rocky Mountain	20%
O	Pudding	Dry fruit custard with nuts, favourite of Truman	Ozark	6%
S	Sauce	Sweet and sour sauce Macdonalds stopped serving	Szechuan	6%
A	Pate	Pork & liver pate	Ardennes	0%
Q	Pizza	Nutty flavour crust and spicy tomato sauce, cut in strips	Quad city	0%