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