A) Modern times B) The 18th century C) Pre-Columbian times D) Post-colonial times
A) 10th to the 13th century B) 15th to the 19th century C) 13th to the 16th century D) 11th to the 14th century
A) Western coast of South America B) Eastern coast of South America C) Western Europe D) Central North America
A) Argentina B) Colombia C) Peru D) Brazil
A) Beef, pork, and chicken B) Venison, horses, and goats C) Guinea pigs, llamas, fish, and other organisms D) Turkeys, ducks, and rabbits
A) Food storage system, social gatherings, and social status B) Religious fasting and seasonal monsoons C) Volcanic eruptions and tribal wars D) European trade routes and maritime laws
A) As a sweetener for oca B) As a flavoring for quinoa C) As a sauce for potatoes and other tubers D) As a preservative for fish
A) The Incan nobility and royals B) Inca soldiers on campaigns C) Foreign traders and explorers D) The poor or religiously devout
A) Vanilla orchids B) Chili peppers C) Cacao beans D) Sugar cane
A) To bury the deceased nobility B) To serve as fortresses against invaders C) To collect rainwater for gold panning D) To cultivate a wide number of staples across varied growing zones
A) Their ability to produce sweet juice B) Their use as a currency C) Their high protein and oil content D) Their wide diversity and adaptability to different environments
A) Pressed into sweet juice B) Baked in earth ovens C) In stews D) Eaten raw as a snack
A) Dry and wet B) Red and green C) Large and small D) Sweet and bitter
A) As a medicine for fevers B) As a fuel source C) As a sweetener D) As a sauce for meat
A) Making alcoholic beverages B) Building agricultural terraces C) Treating poisonous crops D) Flavoring and edible leaves
A) Ahipa B) Cañihua C) Tarwi D) Mashua
A) Quinoa B) Achira C) Maka D) Yacón
A) Its texture similar to a turnip B) Its resistance to droughts and frost C) Adaptability, nutritional value, and many uses D) Its sweet spongey substance
A) Maka or ullucu B) Tarwi or chocho C) Ahipa or yacón D) Mashua or añu
A) High in sugar B) High in starch C) High in protein D) High in vitamin C
A) It loses all its protein B) It becomes extremely bitter C) It can leave the crop poisonous D) It turns into a hard clay
A) Carrot and celery B) Pomegranate C) Water chestnuts D) Passion fruit
A) Cañihua and quinoa B) Mashua and añu C) Maka and yacón D) Tarwi and chocho
A) Its sweet and juicy texture B) Its ability to grow in sea voyages C) Its resistance to droughts and frost D) Its high protein content
A) To use as a currency for trade B) To make them forget about their spouses C) To cure them of high-altitude sickness D) To provide instant energy for battle
A) Lepidium meyenii B) Inga feuilleei C) Caryocar amygdaliferum D) Polymnia sonchifolia
A) It tasted like water chestnuts B) It was used exclusively by the Inca royal family C) It was capable of surviving in the coldest and highest areas of the Andes D) It produced a sweet juice
A) Ullucu B) Yacón C) Arracacha D) Achira
A) It kept well B) It cured poisonous crop effects C) It was high in protein D) It was resistant to frost
A) Like a sweet water chestnut B) A cross between carrot and celery C) Similar to a turnip D) Like a pomegranate with seeds
A) Boiled in sugar B) Preserved in sweet juice C) Baked in earth ovens D) Eaten raw as a snack
A) Since it had to be transported up to the power center of Cuzco B) Because it was exclusively given to soldiers C) Because it was the main ingredient of chicha D) Because it was forbidden for common folk
A) Tarwi B) Maka C) Maize D) Quinoa
A) Pasa B) Arracacha C) Chaco D) Chicha
A) They were transitioned from quinoa fields to potato fields B) They were often transitioned from potato fields to maize fields C) They were abandoned due to frost and drought D) They were converted into marine algae farms
A) Only pressed into juice B) Fresh or dried C) Only boiled in sugar D) Only cooked in earth ovens
A) To make a dessert by boiling it in sugar B) To make a sauce for potatoes C) To poison enemy soldiers D) To preserve fish on sea voyages
A) Only soldiers on campaigns B) Common folk C) Inca nobility and pampered folk D) The religiously devout
A) As a high-protein staple food B) As a sacred crop for Cuzco C) As a luxury good found in tombs D) Scorned and considered difficult to digest
A) Because it grew at high altitudes in the Andes B) Due to the claim that the flowers contained symbols of the passion of Christ C) Because it tasted like water chestnuts D) Because it was kept well on sea voyages
A) Turnip B) Celery C) Carrot D) Pomegranate
A) Mashua B) Guaba C) Chocho D) Lúcuma
A) Its resistance to droughts and frost B) Its tender texture and sweet juice C) Its ability to survive in coldest areas D) Its sweet, spongey substance covering its seeds
A) Pepino B) Passion fruit C) Lúcuma D) Paqay
A) Difficult to consume and had little flavor B) Tender texture with sweet juice C) Sweet, spongey, and covered seeds D) Refreshing and thirst-quenching
A) Among high-altitude mountain terraces B) In potato and maize storage systems C) In the earth ovens of Cuzco D) Within early tombs of the region of Chachapoyas
A) Their similarity to water chestnuts B) Their tender texture and the sweet juice they produce C) Their ability to survive cold areas D) Their use as a sauce for tubers
A) Chanque B) Cuy C) Viscacha D) Sharqui
A) Huemul B) Viscacha C) Mustelus D) Dicrodon holmbergi
A) Mayfly larvae B) Sharqui strips C) Prosopis juliflora D) Freeze-dried potatoes
A) Sharqui B) Cuy C) Vicuña D) Huemul deer
A) 500 BC B) 1000 AD C) 1500 AD D) 2000 BC
A) With trained pumas B) By forcing them into enclosures C) With lassos D) By trapping them near Prosopis juliflora
A) The common folk B) The Catholic Church C) The army generals D) The state
A) Genus Prosopis B) Genus Mustelus C) Genus Huemul D) Genus Dicrodon
A) Chanque B) Cuy C) Sharqui D) Viscacha
A) Pedestals B) Chicha jars C) Mortars D) Ollas
A) Pyramidal-based B) Pedestal-based C) Triangular-based D) Square-based
A) Aztec B) Maya C) Olmec D) Moche
A) Wheel-throwing technique B) Slip-casting technique C) Paddle-and-anvil technique D) Coil-building technique
A) A wooden paddle B) A stone C) A clay mold D) A bronze tool
A) A wooden paddle B) A stone C) A metal scraper D) Human hands
A) An artistic aspect B) Magnetic properties C) Waterproof durability D) A metallic sheen
A) Stone ovens B) Bedrock mortars C) Wooden silos D) Bronze cauldrons
A) Females B) Males C) Children D) Warriors
A) Coronation banquets only B) Ceremonial celebrations C) Wedding ceremonies exclusively D) Agricultural planting festivals
A) Metal cups B) Ceramic vessels C) Stone platters D) Wooden bowls
A) Pukus B) Kerus C) Aribalos D) Cazuelas
A) Ritual events B) Athletic competitions C) Commercial trading D) Agricultural harvesting
A) Open public markets B) Private settings C) Busy military camps D) Remote agricultural fields
A) DNA sequencing B) Stratigraphic layering C) Isotope analysis D) Radiocarbon dating
A) Rib cages B) Skull fragments C) Tooth enamel D) Femur bones
A) Military purposes B) Housing for the royal family C) Long-term trade with Europe D) Religious rituals
A) At the bottom of deep river valleys B) Near the ocean coastlines C) Inside the main temples D) Along major travel routes
A) Fermentation in underground pits B) Canning in metal containers C) Freeze-dried foods D) Pickling in vinegar |