The Great Food Truck Race not only tests to see that the food truck teams can make good food and earn their share of profits, but it also tests the teams’ resilience in off-the-cuff challenges. At the end of each week, the team with the least amount of sales goes home, but oftentimes a win in a truck stop challenge can move a team from last place to the winner’s circle. It’s anyone’s game.
Any fan who has watched the show these past three seasons might remember how crazy some of the challenges have been. And Season 4, which begins August 18 at 9pm/8c, will be no different. But until the season premiere, here’s your chance to prove your knowledge to see how well you remember the teams and challenges from the last three seasons.
Test Your Knowledge: The Great Food Truck Race
Think you know everything about The Great Food Truck Race? Take this quiz to find out how well-versed you are in the show's history.
Congratulations - you have completed Test Your Knowledge: The Great Food Truck Race.
You scored %%SCORE%% out of %%TOTAL%%.
Your performance has been rated as %%RATING%%
Your answers are highlighted below.
In Season 3, a speed bump required the teams to abandon their truck and sell from a ___
Food court kiosk
Hot dog cart
Season 2 saw the prize money increase from $50,000 to how much?
Which current Food Network Star, Season 9 competitor was a contestant on Season 2 of The Great Food Truck Race?
In Season 3, Momma's Grizzly Grub was penalized for an accident involving a ___
In Season 3, Nonna's Kitchenette and Seoul Sausage faced off in a challenge that required them to create a New England-style lobster dish. The losing team was punished with ___
Losing a member of the team for the day
Walking the plank three times each
Shucking 6 bushels of clams
Going lobster fishing for the day
Which season had its finale in New York City?
In season 1, which team donated 15 percent of their profit during a challenge to help out a little league baseball team?
Spencer on the Go
Austin Daily Press
Nom Nom Truck
Every season of The Great Food Truck Race has featured truck stop challenges that were somewhat over-the-top. Which has not been a truck stop challenge?
Foraging in the forest for mushrooms
Fishing in the Atlantic Ocean
Butchering a whole pig
Cooking with roadkill
Which season featured a challenge that saw the teams cooking five-course meals at a rustic farm using frontier equipment?
In Season 2, Korilla BBQ was disqualified after it was discovered they had cheated by ___
Rigging the truck stop challenge
Ignoring the speed bump challenge
Stealing money from another team's till
Adding their own money to the till
Once you are finished, click the button below. Any items you have not completed will be marked incorrect.
There are 10 questions to complete.
Shaded items are complete.
You have completed
Your score is
You have not finished your quiz. If you leave this page, your progress will be lost.
Time is running out to vote (voting is now closed) for this year's newest Food Network Star. Will you join Damaris on her journey in helping guys woo their mates with Southern food on Eat, Date, Love? Will you get Pie Style with Rodney? Or will you c...
Citrus season may technically be in the winter, but really, is there anything more refreshing than that zesty fruit in the hot summer months? I think not. For those of you trying to beat the heat in every way possible, here are a few citrus-inspired cards and gifts to take a peek at while you sip that glass of fresh-squeezed lemonade.
A Southern classic made with red or black beans and white or yellow rice, rice and beans traditionally includes the salty, smoky flavor a ham hock — or other pork product — and few, if any vegetables. Food Network Magazine puts a lighter twist on this Creole classic by skipping the meat and relying on plenty of roasted vegetables to beef up its rice bowl-like dish, California Rice and Beans (pictured above).
This weeknight-friendly recipe can be ready to eat in only 35 minutes, and thanks to a substitution of brown rice, is a light but satisfying supper. To start roasting earthy mushrooms, bell peppers and zucchini with walnuts for a crunchy bite, then make a puree of cannellini beans, fragrant parsley and lemon juice. The citrus will brighten the overall taste of the dish, smoothing out the bean mixture while adding a refreshing tang to the vegetables when mixed together. While Food Network Magazine opts for frozen rice, you can prepare a batch on the spot using the stove or a rice cooker. To serve, top the rice with the sweet, tender roasted veggies and creamy puree, and finish with sprouts.
Ladies and germs, the time is upon us: the final showdown! We've seen this batch be flummoxed by chips and dip, serve golf balls as doughnuts and get tipsy on the Fourth of July (don't we all, though?). Indeed it's been one heck of a ride for our fin...