A) North America and Africa B) Middle East and Europe C) South and Central Asia D) East and Southeast Asia
A) Distilled alcohol B) Rice wine C) Fruit juice D) Barley malt
A) Japanese vinegars are significantly more acidic B) They have equal strength C) Japanese vinegars are stronger D) Chinese vinegars are stronger
A) They lack flavor complexity B) They have too much alcohol C) They are too acidic D) They are too sweet
A) Paprika extract B) Red yeast rice C) Beet juice D) Chili peppers
A) Rhizopus oligosporus B) Monascus purpureus C) Aspergillus oryzae D) Penicillium roqueforti
A) Shanghai B) Zhenjiang C) Beijing D) Guangzhou
A) Brown long-grain rice B) Black glutinous rice C) Basmati rice D) White jasmine rice
A) It contains added sugar B) It is made from sorghum, peas, barley, bran, and chaff C) It is made from fermented fruit D) It is aged in metal containers
A) 5% B) 15% C) 2% D) 10%
A) Shoyu and mirin B) Akazu and kurozu C) Awasezu and kurozu D) Yonezu and kasuzu
A) Sesame oil and soy sauce B) Honey, lime, and chili C) Soy sauce, ginger, and garlic D) Sake, salt, and sugar
A) Kurozu B) Kasuzu C) Akazu D) Yonezu
A) A fermented vegetable dish B) A mash made from aged sake lees and water C) A type of rice wine D) A seasoning made from salt and sugar
A) Vitamin C boost B) Lowering blood pressure C) Probiotic fiber content D) High concentrations of amino acids
A) Seasoning sushi rice B) Deep frying vegetables C) Baking bread D) Smoking meat
A) It is non-acidic B) It is more acidic C) It is less acidic D) It has the same acidity
A) To tenderize the skin B) To mitigate strong odors C) To increase the shelf life D) To preserve the color
A) Sichuan B) Jiangsu C) Shanxi D) Hunan
A) Salty, fermented flavor B) Sweet, honey-like flavor C) Deep, smoky flavor D) Sharp, citrusy flavor
A) makgeolli-sikcho B) ssal-sikcho C) giấm gạo D) hèm
A) bacteria B) yeast C) sugar D) nuruk
A) makgeolli-sikcho B) giấm bỗng C) ssal-sikcho D) mẻ
A) ssal-sikcho B) hèm or mẻ C) makgeolli-sikcho D) dấm gạo or giấm gạo
A) nếp cái hoa vàng B) brown rice C) white rice D) glutinous rice
A) Hóc Môn district B) Ho Chi Minh City C) Vân village D) Cần Thơ city
A) vịt om giấm bổng B) trâu luộc mẻ C) bún riêu D) bún ốc
A) giấm bỗng B) mẻ C) dấm gạo D) hèm
A) Vân village B) Hóc Môn district C) Cần Thơ city D) Bắc Giang province
A) spicy and sour B) sweet and sour C) strongly sour D) lightly sour
A) hèm B) mẻ C) giấm bỗng D) dấm gạo |