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