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