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