European cuisine - Quiz
A) Berliner cuisine B) Bavarian cuisine C) Baden cuisine D) Viennese cuisine
A) Baden cuisine B) Moravian cuisine C) Viennese cuisine D) Lublin cuisine
A) Silesian cuisine B) Bavarian cuisine C) Podlaskie cuisine D) Opole cuisine
A) German cuisine B) Swiss cuisine C) Polish cuisine D) Austrian cuisine
A) Baden cuisine B) Berliner cuisine C) Czech cuisine D) Hamburg cuisine
A) Polish cuisine B) Hungarian cuisine C) Austrian cuisine D) German cuisine
A) Georgian cuisine B) Azerbaijani cuisine C) Russian cuisine D) Armenian cuisine
A) Ukrainian cuisine B) Russian cuisine C) Armenian cuisine D) Belarusian cuisine
A) Russian cuisine B) Ukrainian cuisine C) Romanian cuisine D) Belarusian cuisine
A) Moldovan cuisine B) Ukrainian cuisine C) Romanian cuisine D) Russian cuisine
A) Hungarian cuisine B) Slovak cuisine C) Romanian cuisine D) Slovenian cuisine
A) British cuisine B) Norwegian cuisine C) Irish cuisine D) Danish cuisine
A) Danish cuisine B) Italian cuisine C) French cuisine D) German cuisine
A) Northern European cuisines B) Central European cuisines C) Eastern European cuisines D) Western European cuisines
A) Finnish cuisine B) Danish cuisine C) Swedish cuisine D) Norwegian cuisine
A) Finnish cuisine B) Lithuanian cuisine C) Estonian cuisine D) Latvian cuisine
A) Italian cuisine B) Belgian cuisine C) French cuisine D) Spanish cuisine
A) Dutch cuisine B) French cuisine C) German cuisine D) Belgian cuisine
A) Central European cuisines B) Eastern European cuisines C) Northern European cuisines D) Western European cuisines
A) 16th through 19th centuries B) 17th through 20th centuries C) 15th through 18th centuries D) 14th through 17th centuries
A) Innovations that persisted in the modern era B) Exclusively American ingredients C) Strictly Asian influences D) Roman imperial recipes
A) The discovery of Australia B) The invention of the steam engine C) The circumnavigation of the globe D) The discovery of the New World
A) Asia B) Antarctica C) North America D) Australia
A) Polynesia and Micronesia B) Sub-Saharan Africa and the Middle East C) Scandinavia and Eastern Europe D) Central Asia and Siberia
A) Pepper, cinnamon, cloves, nutmeg, and ginger B) Saffron, cardamom, cumin, mint, and basil C) Mustard, dill, thyme, oregano, and rosemary D) Salt, sugar, garlic, onion, and parsley
A) Rice, soybeans, tea, peaches, and plums B) Olives, figs, dates, lemons, and almonds C) Wheat, barley, apples, pears, and grapes D) Maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea
A) Abandoned entirely B) Completely modernized C) Traditional D) Replaced by refrigeration
A) Fermentation, sugar glazing, and oil immersion B) Freezing, canning, freeze-drying, and irradiation C) Drying, salting, smoking, or pickling in vinegar D) Vacuum packing, pasteurization, and chemical sealing
A) The Art of Cookery B) Panunto C) De Honesta Voluptate D) Le Cuisinier François
A) A medical diagnosis B) A religious prayer C) A tax record D) A recipe
A) Their protein levels B) Their caloric density C) Their vitamin content D) Their effects on the four humours
A) Raw or cooked, and fresh or aged B) Heavy or light, and rich or lean C) Acidic or basic, and sweet or sour D) Heating or cooling, and moistening or drying
A) Illiteracy B) Urbanization C) Famine D) Prosperity
A) In ancient times B) In the 20th century C) In the early modern period D) In the Middle Ages
A) In the 16th century B) In the 18th century C) In the 20th century D) In the 19th century
A) Class differences B) Religious differences C) Regional dialects D) Climate zones
A) Upper-class food B) Merchant food C) Peasant food D) Military rations
A) Italy B) Greece C) Spain D) Portugal
A) Spain B) Italy C) Greece D) Cyprus
A) Meat B) Rice C) Vegetables D) Spices
A) Soy milk products B) Coconut milk products C) Dairy products D) Almond milk products
A) Barley porridge B) Cornmeal polenta C) Rye flatcakes D) White wheat-flour bread
A) Salads B) Casseroles C) Stews D) Soups
A) Service à la russe B) Service à l'anglaise C) Service à l'italienne D) Service à la française
A) Service à l'espagnole B) Service à la française C) Service à la russe D) Service à l'allemande
A) As the main course B) Only as dessert C) Alongside the soup D) Before the appetizers
A) A banquet B) A buffet C) A course D) An entrée
A) The wooden skewer B) The knife C) The ceramic spoon D) The chopstick
A) Rural landowners B) Arms-bearing knights C) Monarchical royalty D) Court officials
A) The chopstick B) The spoon C) The fork D) The skewer
A) Using wooden chopsticks B) Directly from the bowl with teeth C) With cutlery D) With the bare hands
A) Only a few finger foods B) Steaks and roasts C) Soups and stews D) Every single meal course
A) Fresh meat B) Sugar sculptures C) Imported fruit D) Cereal grains
A) Cereals B) Pottages C) Trenchers D) Trattorias
A) Cows B) Rye-fed livestock C) Pigs D) Deer
A) Pears B) Apples C) Berries D) Raisins
A) Preserved vegetables B) Barley loaves C) Sugar sculptures D) Wooden trenchers
A) Rome B) Milan C) Venice D) Florence
A) 1350 B) 1492 C) 1284 D) 1066
A) Boar B) Deer C) Cows D) Birds
A) Salt B) Parsley C) Cumin D) Thyme
A) Barley water B) Pickled vegetables C) Imported spices D) Rye flour
A) Antica trattoria Bagutto B) A noble banquet hall in Milan C) A medieval bakery in Rome D) A peasant stew house |
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