Chapter 15 Exam Prep Italy - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER FIFTEEN QUIZ
1. This region prefers flat ribboned egg enriched pasta in contrast to eggless tubular pasta:
a. Northern Italy
b. Southern Italy
2. The Southern regions of Italy are known for their use of:
a. Butter
b. Olive oil
3. This region is known as “Italy’s Food Basket” and is famous for its Prosciutto de Parma, Mortadella, and balsamic vinegar:
a. Emilia Romagna
b. Umbria
c. Tuscany
d. Rome
4. A trifulau is the term for:
a. A traditional Christmas cake
b. Air dried salami
c. Special variety of Mediterranean sea snail
d. Professional truffle hunter
5. This ancient grain was domesticated by the Romans:
a. Corn
b. Rye
c. Farro
d. Speck
6. Over 90 varieties of this product are grown in Italy:
a. Wheat
b. Artichokes
c. Rice
d. Eggplant
7. This region is known as “the Green Heart of Italy” and is famous for its salami and truffles:
a. Emilia Romagna
b. Rome
c. Tuscany
d. Umbria
8. This variety of orange flavors liquors and tea and grows only in Calabria:
a. Valencia orange
b. Meyer orange
c. Blood orange
d. Bergamot orange
9. This hard grained cheese is Italy’s “king of cheeses” and takes about eight quarts of milk to make one pound of cheese:
a. Gorgonzola
b. Mozzarella
c. Parmigiano Reggiano
d. Stracchino
10. Balsamic vinegar is made from an aged reduction of this grape:
a. Trebbiano
b. Carignan
c. Barbero
d. Brunello
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International Cuisine 1e Complete Test Bank
By The International Culinary