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