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