Inca cuisine - Quiz
A) The 18th century B) Pre-Columbian times C) Modern times D) Post-colonial times
A) 10th to the 13th century B) 15th to the 19th century C) 13th to the 16th century D) 11th to the 14th century
A) Western coast of South America B) Western Europe C) Central North America D) Eastern coast of South America
A) Peru B) Argentina C) Brazil D) Colombia
A) Venison, horses, and goats B) Beef, pork, and chicken C) Turkeys, ducks, and rabbits D) Guinea pigs, llamas, fish, and other organisms
A) Religious fasting and seasonal monsoons B) Volcanic eruptions and tribal wars C) Food storage system, social gatherings, and social status D) European trade routes and maritime laws
A) As a flavoring for quinoa B) As a sweetener for oca C) As a preservative for fish D) As a sauce for potatoes and other tubers
A) The Incan nobility and royals B) The poor or religiously devout C) Foreign traders and explorers D) Inca soldiers on campaigns
A) Sugar cane B) Chili peppers C) Vanilla orchids D) Cacao beans
A) To cultivate a wide number of staples across varied growing zones B) To collect rainwater for gold panning C) To serve as fortresses against invaders D) To bury the deceased nobility
A) Their wide diversity and adaptability to different environments B) Their ability to produce sweet juice C) Their high protein and oil content D) Their use as a currency
A) Pressed into sweet juice B) Eaten raw as a snack C) Baked in earth ovens D) In stews
A) Red and green B) Sweet and bitter C) Large and small D) Dry and wet
A) As a fuel source B) As a sweetener C) As a sauce for meat D) As a medicine for fevers
A) Flavoring and edible leaves B) Building agricultural terraces C) Treating poisonous crops D) Making alcoholic beverages
A) Ahipa B) Cañihua C) Mashua D) Tarwi
A) Maka B) Yacón C) Quinoa D) Achira
A) Its texture similar to a turnip B) Its resistance to droughts and frost C) Its sweet spongey substance D) Adaptability, nutritional value, and many uses
A) Maka or ullucu B) Ahipa or yacón C) Mashua or añu D) Tarwi or chocho
A) High in sugar B) High in starch C) High in protein D) High in vitamin C
A) It can leave the crop poisonous B) It becomes extremely bitter C) It loses all its protein D) It turns into a hard clay
A) Water chestnuts B) Pomegranate C) Passion fruit D) Carrot and celery
A) Tarwi and chocho B) Maka and yacón C) Mashua and añu D) Cañihua and quinoa
A) Its resistance to droughts and frost B) Its ability to grow in sea voyages C) Its sweet and juicy texture D) Its high protein content
A) To provide instant energy for battle B) To use as a currency for trade C) To cure them of high-altitude sickness D) To make them forget about their spouses
A) Inga feuilleei B) Caryocar amygdaliferum C) Lepidium meyenii D) Polymnia sonchifolia
A) It tasted like water chestnuts B) It was capable of surviving in the coldest and highest areas of the Andes C) It was used exclusively by the Inca royal family D) It produced a sweet juice
A) Achira B) Yacón C) Ullucu D) Arracacha
A) It cured poisonous crop effects B) It was high in protein C) It was resistant to frost D) It kept well
A) Like a sweet water chestnut B) Like a pomegranate with seeds C) A cross between carrot and celery D) Similar to a turnip
A) Boiled in sugar B) Eaten raw as a snack C) Baked in earth ovens D) Preserved in sweet juice
A) Because it was forbidden for common folk B) Since it had to be transported up to the power center of Cuzco C) Because it was exclusively given to soldiers D) Because it was the main ingredient of chicha
A) Maize B) Maka C) Quinoa D) Tarwi
A) Arracacha B) Chaco C) Chicha D) Pasa
A) They were converted into marine algae farms B) They were abandoned due to frost and drought C) They were often transitioned from potato fields to maize fields D) They were transitioned from quinoa fields to potato fields
A) Only cooked in earth ovens B) Fresh or dried C) Only boiled in sugar D) Only pressed into juice
A) To make a sauce for potatoes B) To preserve fish on sea voyages C) To poison enemy soldiers D) To make a dessert by boiling it in sugar
A) Only soldiers on campaigns B) Inca nobility and pampered folk C) The religiously devout D) Common folk
A) As a sacred crop for Cuzco B) As a luxury good found in tombs C) As a high-protein staple food D) Scorned and considered difficult to digest
A) Because it was kept well on sea voyages B) Due to the claim that the flowers contained symbols of the passion of Christ C) Because it tasted like water chestnuts D) Because it grew at high altitudes in the Andes
A) Pomegranate B) Turnip C) Celery D) Carrot
A) Chocho B) Mashua C) Lúcuma D) Guaba
A) Its sweet, spongey substance covering its seeds B) Its resistance to droughts and frost C) Its tender texture and sweet juice D) Its ability to survive in coldest areas
A) Paqay B) Lúcuma C) Passion fruit D) Pepino
A) Tender texture with sweet juice B) Sweet, spongey, and covered seeds C) Refreshing and thirst-quenching D) Difficult to consume and had little flavor
A) Within early tombs of the region of Chachapoyas B) In the earth ovens of Cuzco C) In potato and maize storage systems D) Among high-altitude mountain terraces
A) Their similarity to water chestnuts B) Their use as a sauce for tubers C) Their ability to survive cold areas D) Their tender texture and the sweet juice they produce
A) Chanque B) Sharqui C) Viscacha D) Cuy
A) Huemul B) Mustelus C) Dicrodon holmbergi D) Viscacha
A) Mayfly larvae B) Prosopis juliflora C) Freeze-dried potatoes D) Sharqui strips
A) Huemul deer B) Vicuña C) Cuy D) Sharqui
A) 2000 BC B) 500 BC C) 1000 AD D) 1500 AD
A) By forcing them into enclosures B) With trained pumas C) With lassos D) By trapping them near Prosopis juliflora
A) The common folk B) The state C) The army generals D) The Catholic Church
A) Genus Prosopis B) Genus Mustelus C) Genus Dicrodon D) Genus Huemul
A) Sharqui B) Cuy C) Viscacha D) Chanque
A) Chicha jars B) Pedestals C) Ollas D) Mortars
A) Triangular-based B) Pedestal-based C) Pyramidal-based D) Square-based
A) Aztec B) Moche C) Olmec D) Maya
A) Coil-building technique B) Wheel-throwing technique C) Paddle-and-anvil technique D) Slip-casting technique
A) A wooden paddle B) A bronze tool C) A stone D) A clay mold
A) A stone B) Human hands C) A wooden paddle D) A metal scraper
A) A metallic sheen B) Waterproof durability C) Magnetic properties D) An artistic aspect
A) Stone ovens B) Bronze cauldrons C) Bedrock mortars D) Wooden silos
A) Children B) Males C) Females D) Warriors
A) Agricultural planting festivals B) Coronation banquets only C) Ceremonial celebrations D) Wedding ceremonies exclusively
A) Wooden bowls B) Ceramic vessels C) Metal cups D) Stone platters
A) Kerus B) Pukus C) Aribalos D) Cazuelas
A) Commercial trading B) Ritual events C) Athletic competitions D) Agricultural harvesting
A) Private settings B) Busy military camps C) Remote agricultural fields D) Open public markets
A) Stratigraphic layering B) Radiocarbon dating C) DNA sequencing D) Isotope analysis
A) Tooth enamel B) Skull fragments C) Femur bones D) Rib cages
A) Religious rituals B) Military purposes C) Housing for the royal family D) Long-term trade with Europe
A) Along major travel routes B) Near the ocean coastlines C) Inside the main temples D) At the bottom of deep river valleys
A) Fermentation in underground pits B) Pickling in vinegar C) Freeze-dried foods D) Canning in metal containers |
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