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