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