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