Chapter 4 Test Bank Docx Japan - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER FOUR QUIZ
1. Dashi is a basic stock made from seaweed and:
a. Soy
b. Bonito flakes
c. Rice
d. Fish bones
2. Sushi is:
a. Raw fish
b. Seaweed wrapped rice
c. Vinegar rice
d. Wasabi rice
3. Udon noodles are made with:
a. Rice flour
b. Wheat flour
c. Soybeans
d. Buckwheat flour
4. Formal Japanese dinner service is known as:
a. Kaiseki
b. Shippoku
c. Yakitori
d. Shojin ryori
5. The difference between tamari and shoyu is:
a. Shoyu is brewed with seaweed
b. Tamari is brewed with wheat
c. Tamari is brewed with adzuki beans
d. Shoyu is brewed with wheat
6. The wooden basket used to make sushi rice is:
a. Hangiri
b. Nigiri
c. Donabe
d. Kushi
7. The major protein in Japanese cuisine is;
a. Tofu
b. Kobe beef
c. Chicken
d. Fish
8. Chanoyu is the:
a. Breed of steer which produces Kobe beef
b. Japanese tea ceremony
c. Name for tea
d. The name of a Japanese knife
9. The rice eaten in Japan is:
a. Brown rice
b. Short grain sticky rice
c. Long grain rice
d. Sushi rice
10. Sukiyaki is made with what protein?
a. Beef
b. Fish
c. Chicken
d. Tofu
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International Cuisine 1e Complete Test Bank
By The International Culinary