European cuisine - Quiz
A) Baden cuisine B) Bavarian cuisine C) Viennese cuisine D) Berliner cuisine
A) Moravian cuisine B) Viennese cuisine C) Lublin cuisine D) Baden cuisine
A) Silesian cuisine B) Bavarian cuisine C) Opole cuisine D) Podlaskie cuisine
A) Austrian cuisine B) Polish cuisine C) Swiss cuisine D) German cuisine
A) Berliner cuisine B) Baden cuisine C) Hamburg cuisine D) Czech cuisine
A) Polish cuisine B) Hungarian cuisine C) German cuisine D) Austrian cuisine
A) Azerbaijani cuisine B) Russian cuisine C) Georgian cuisine D) Armenian cuisine
A) Russian cuisine B) Armenian cuisine C) Ukrainian cuisine D) Belarusian cuisine
A) Romanian cuisine B) Belarusian cuisine C) Ukrainian cuisine D) Russian cuisine
A) Russian cuisine B) Romanian cuisine C) Ukrainian cuisine D) Moldovan cuisine
A) Hungarian cuisine B) Slovak cuisine C) Slovenian cuisine D) Romanian cuisine
A) British cuisine B) Irish cuisine C) Norwegian cuisine D) Danish cuisine
A) French cuisine B) Italian cuisine C) Danish cuisine D) German cuisine
A) Western European cuisines B) Central European cuisines C) Northern European cuisines D) Eastern European cuisines
A) Swedish cuisine B) Danish cuisine C) Finnish cuisine D) Norwegian cuisine
A) Finnish cuisine B) Lithuanian cuisine C) Latvian cuisine D) Estonian cuisine
A) Italian cuisine B) Belgian cuisine C) French cuisine D) Spanish cuisine
A) German cuisine B) Belgian cuisine C) French cuisine D) Dutch cuisine
A) Central European cuisines B) Northern European cuisines C) Eastern European cuisines D) Western European cuisines
A) 14th through 17th centuries B) 17th through 20th centuries C) 16th through 19th centuries D) 15th through 18th centuries
A) Roman imperial recipes B) Innovations that persisted in the modern era C) Exclusively American ingredients D) Strictly Asian influences
A) The discovery of Australia B) The discovery of the New World C) The invention of the steam engine D) The circumnavigation of the globe
A) Australia B) Antarctica C) North America D) Asia
A) Central Asia and Siberia B) Scandinavia and Eastern Europe C) Polynesia and Micronesia D) Sub-Saharan Africa and the Middle East
A) Mustard, dill, thyme, oregano, and rosemary B) Salt, sugar, garlic, onion, and parsley C) Pepper, cinnamon, cloves, nutmeg, and ginger D) Saffron, cardamom, cumin, mint, and basil
A) Maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea B) Wheat, barley, apples, pears, and grapes C) Olives, figs, dates, lemons, and almonds D) Rice, soybeans, tea, peaches, and plums
A) Traditional B) Abandoned entirely C) Replaced by refrigeration D) Completely modernized
A) Fermentation, sugar glazing, and oil immersion B) Drying, salting, smoking, or pickling in vinegar C) Vacuum packing, pasteurization, and chemical sealing D) Freezing, canning, freeze-drying, and irradiation
A) Panunto B) The Art of Cookery C) Le Cuisinier François D) De Honesta Voluptate
A) A medical diagnosis B) A tax record C) A religious prayer D) A recipe
A) Their caloric density B) Their vitamin content C) Their protein levels D) Their effects on the four humours
A) Heating or cooling, and moistening or drying B) Acidic or basic, and sweet or sour C) Heavy or light, and rich or lean D) Raw or cooked, and fresh or aged
A) Urbanization B) Prosperity C) Illiteracy D) Famine
A) In the 20th century B) In the early modern period C) In the Middle Ages D) In ancient times
A) In the 18th century B) In the 16th century C) In the 19th century D) In the 20th century
A) Climate zones B) Religious differences C) Regional dialects D) Class differences
A) Military rations B) Upper-class food C) Merchant food D) Peasant food
A) Italy B) Spain C) Portugal D) Greece
A) Cyprus B) Spain C) Greece D) Italy
A) Vegetables B) Spices C) Meat D) Rice
A) Dairy products B) Coconut milk products C) Almond milk products D) Soy milk products
A) White wheat-flour bread B) Rye flatcakes C) Barley porridge D) Cornmeal polenta
A) Casseroles B) Soups C) Stews D) Salads
A) Service à l'italienne B) Service à la française C) Service à la russe D) Service à l'anglaise
A) Service à la française B) Service à l'allemande C) Service à la russe D) Service à l'espagnole
A) As the main course B) Alongside the soup C) Before the appetizers D) Only as dessert
A) A course B) A banquet C) An entrée D) A buffet
A) The wooden skewer B) The chopstick C) The ceramic spoon D) The knife
A) Rural landowners B) Monarchical royalty C) Arms-bearing knights D) Court officials
A) The skewer B) The chopstick C) The fork D) The spoon
A) Using wooden chopsticks B) With the bare hands C) Directly from the bowl with teeth D) With cutlery
A) Only a few finger foods B) Steaks and roasts C) Every single meal course D) Soups and stews
A) Fresh meat B) Imported fruit C) Cereal grains D) Sugar sculptures
A) Trenchers B) Pottages C) Trattorias D) Cereals
A) Deer B) Rye-fed livestock C) Pigs D) Cows
A) Pears B) Apples C) Berries D) Raisins
A) Wooden trenchers B) Sugar sculptures C) Barley loaves D) Preserved vegetables
A) Milan B) Florence C) Rome D) Venice
A) 1284 B) 1492 C) 1350 D) 1066
A) Cows B) Birds C) Deer D) Boar
A) Thyme B) Salt C) Parsley D) Cumin
A) Rye flour B) Imported spices C) Pickled vegetables D) Barley water
A) A medieval bakery in Rome B) Antica trattoria Bagutto C) A noble banquet hall in Milan D) A peasant stew house |
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