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