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