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