Toggle Navigation
Games
Blog
News
Class PIN
Join for Free
Sign in
Toggle Navigation
Games
PIN
Join for Free
Blog
Pricing
News
Contact us
Help center
Sign in
Game Preview
BE4 Unit 3 CULTURE CONNECTION
Game Code: 1712029
English
15
Public
BE4 CULTURE CONNECTION
Play
Study
Slideshow
Share
SimplyEnglish
18
Share BE4 Unit 3 CULTURE CONNECTION
Class PIN
Use Class PIN to share Baamboozle+ games with your students.
Upgrade
Google Classroom
Facebook
Twitter
Save to Folder
What do you call a place where student get food / eat food in?
Cafeteria
10
What do you call the food made from sticky dough, eaten in Zambia?
Nshima
15
When food is grown naturally without any chemicals it is known as ....
Organic
Non organic
Natural
5
What do you call the rice dish that is served at lunch in Italy?
Risotto
10
You dip your food in ....... for extra flavour.
sauces
5
When food has been injected with chemicals in order to make it last longer the food is.....
Un-organic
Junk food
Healthier
15
What is injected into un- organic food, (to make it last longer)
chemicals are injected.
10
Name the country this flag belongs to?
England
5
Name the country this flag belongs to?
Japan
5
Name the country this flag belongs to?
Italy
5
Name the country this flag belongs to?
Zambia
5
In which country do students get a sandwich, with fruit / chips/ or cookies?
In England
5
In which country do students get rice or soup for lunch?
In Japan.
5
iIn which country do students get Pasta or Risotto for lunch?
In Italy.
5
What do you normally get for lunch?
.......
5
Play for Free
Baamboozle+
NEW!
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
Baamboozle+
More
How to Play
Make some teams
Take turns choosing questions
Say the answer then hit the
Check
button
Click
Okay
if the team is correct or
Oops
if not
Teams
Sign in to choose
1
2
3
4
5
6
7
8
Grid Size
Sign in to choose
8
16
Quiz
Sign in to choose
Classic
Questions and Power-Ups
Classic Jr
Sign in to choose
×
Sign up for a trial to unlock features.
Get Started
Your experience on this site will be improved by allowing cookies.
Allow cookies