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