Ch10 Turkey, Greece, and Crete Verified Test Bank - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER TEN QUIZ
1. One type of olive from Greece is;
a. Picholine
b. Kalamata
c. Manzanilla
d. Nicoise
2. Skewered pieces of meat known as kebabs in Turkey are called what in Greece?
a. Gyros
b. Kofte
c. Souvlaki
d. Shawarma
3. Moussaka is a Greek casserole made from
a. Eggplant, lamb and béchamel
b. Pasta, lamb and béchamel
c. Eggplant, tomatoes and beef
d. Fish, potatoes and rice
4. Meatballs in Turkey are called:
a. Kibbeh
b. Kofte
c. Souvlaki
d. Yang
5. Dolma is the term for a:
a. Stuffed meat dish
b. Poached fish dish
c. Stuffed vegetable dish
d. Stuffed pastry
6. The spread of small plates at the beginning of a meal is called:
a. Mezze
b. Tapas
c. Pita
d. Ezme
7. Borek is the term for a:
a. Stuffed meat dish
b. Poached fish dish
c. Stuffed vegetable dish
d. Stuffed pastry
8. The Greek cheese with a Protected Designation of Origin is:
a. Kefalotiri
b. Kasseri
c. Saganaki
d. Feta
9. A “spoon sweet” got its name because:
a. It was too soft and had to be eaten with a spoon
b. It used a spoon to shape the dessert
c. It was made in a large pot and served with a spoon
d. It was small enough to fit on a spoon
10. Greek honey is special because:
a. It is only from flowers
b. It is denser and richer than other honey
c. It is sweeter than other honey
d. It is the product of trees not flowers.
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International Cuisine 1e Complete Test Bank
By The International Culinary