A) Ciabatta B) Khobz C) Pita D) Baguette
A) Paprika B) Turmeric C) Cumin D) Coriander
A) Birthdays B) Weddings C) Eid al-Fitr D) Ramadan
A) Turnips B) Sweet Potatoes C) Potatoes D) Carrots
A) Brochettes B) Kebabs C) Souvlaki D) Tacos al Pastor
A) Ras el Hanout B) Garam Masala C) Curry Powder D) Za'atar
A) Coffee B) Hot Chocolate C) Chai D) Atay
A) Barbecue Sauce B) Pesto C) Chermoula D) Soy Sauce
A) Figs B) Apricots C) Raisins D) Dates
A) Arab, Berber, Andalusi, Mediterranean, and African cuisines B) Chinese, Indian, and Japanese cuisines C) Greek, Roman, and Persian cuisines D) Italian, German, and Russian cuisines
A) French and Spanish B) Greek and Turkish C) German and Italian D) Portuguese and Dutch
A) Buffet-style meals and cocktail hours B) Fast food culture and soda fountains C) Traditional communal eating habits and ceremonial tea service D) Individual dining and coffee ceremonies
A) Sub-Saharan African B) East Asian C) Middle Eastern D) European
A) 3rd century AD B) 7th century BC C) 5th century AD D) 12th century BC
A) Tyre and Sidon B) Carthage and Utica C) Sala and Kerne D) Byzantium and Ephesus
A) Rome and Alexandria B) Cotta and Lixus C) Carthage and Utica D) Byzantium and Ephesus
A) Casablanca, western Morocco B) Igiliz, Sous valley of Morocco C) Tangier, northern Morocco D) Marrakech, central Morocco
A) Among the Berbers of Algeria and Morocco B) In ancient Egypt C) In medieval Spain D) In northern Italy
A) Lamb, pork, beef, and venison B) Pork, turkey, duck, and rabbit C) Venison, bison, ostrich, and quail D) Beef, goat, mutton, lamb, chicken, and seafood
A) Honey, maple syrup, peanut butter, and soy sauce B) Mayonnaise, ketchup, barbecue sauce, and hot sauce C) Balsamic vinegar, truffle oil, mustard, and pickles D) Lemon pickle, argan oil, preserved butter (smen), olive oil, and dried fruits
A) Sorghum, millet, and quinoa B) Rice, wheat, and barley C) Potatoes, sweet potatoes, and cassava D) Corn, oats, and rye
A) Khanz u-bnīn B) Harcha C) Ma'quda D) Msemmen
A) Shrimp B) Sardines C) Mackerel D) Tuna
A) Paprika B) Turmeric C) Saffron D) Cinnamon
A) Mint and olives B) Tea and spices C) Wheat and barley D) Coffee and cocoa
A) Halwa chebakia B) Bissara C) Taktouka D) Zaalouk
A) A type of fast-food franchise B) A potato fritter C) A local fare offered in dairy product shops D) A street sandwich
A) Kitty Morse B) Fatéma Hal C) Choumicha D) Al-Amīn al-Hajj Mustafa an-Nakīr
A) Harira B) Zaalouk C) Beboush D) Bissara
A) Prosciutto B) Bacon C) Khlea D) Salami
A) Cabbage B) Potato C) Carrot D) Peas
A) Zucre coco B) Kaab el ghzal C) Jowhara D) Halwa chebakia
A) Kaab el ghzal B) Taktouka C) Bakoula D) Zaalouk
A) Rye bread B) Whole-grain coarse-ground or white-flour bread C) Sourdough bread D) Multigrain bread
A) Fatéma Hal B) Choumicha C) Al-Amīn al-Hajj Mustafa an-Nakīr D) Kitty Morse
A) Saffron B) Ginger C) Cumin D) Oregano
A) Bakoula B) Taktouka C) Harira D) Zaalouk
A) A traditional dessert B) A Moroccan spice mixture with up to twenty-seven spices C) A type of bread D) A style of cooking
A) Kitty Morse B) Liliane Otal C) Paula Wolfert D) Fatéma Hal
A) Basil B) Thyme C) Cilantro D) Rosemary
A) Rabat B) Fes C) Casablanca D) Marrakesh
A) Rfissa B) Pastilla C) Couscous D) Tanjia
A) Coconut oil and sunflower oil B) Canola oil and margarine C) Vegetable shortening and lard D) Butter and animal fat
A) Zaalouk B) Beboush C) Harira D) Bissara
A) 2000s B) 1990s C) 1980s D) 1970s
A) Cairo B) Damascus C) Fes D) Baghdad
A) A type of couscous B) A soup C) A savory pie D) A salad
A) Msemmen B) Bocadillos C) Khanz u-bnīn D) Harcha
A) Fish B) Chicken C) Pork D) Lamb
A) Anchovy B) Sardinella C) Mackerel D) European pilchard
A) Taktouka mixture B) Waraq pastry C) Pastry D) Bakoula leaves
A) Dairy product shops B) Traditional bakeries C) Multinational fast-food franchises D) Local snack restaurants
A) Traditional bakeries B) Snack restaurants C) Fast-food franchises D) Dairy product shops
A) Snails B) Msemmen C) Bocadillos D) Harcha |