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