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