Chapter 6 Exam Prep Korea Culinary - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.

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Chapter 6 Exam Prep Korea Culinary

CHAPTER SIX QUIZ

  1. A Korean meal is served:
    1. In multiple courses
    2. On individual plates
    3. Family style and all at once
    4. As a one pot meal
  2. Chongol is a:
    1. Grilled meat entrée
    2. Seafood soup
    3. Rice noodle dish
    4. One pot stew
  3. The national grilled meat dish of Korea is:
    1. Bulgogi
    2. Braised short ribs
    3. Namul
    4. Kimchi
  4. The accompaniment to every meal is often:
    1. Lentils
    2. Rice noodles
    3. Small dried sardines
    4. Seaweed
  5. The important contribution of the Portuguese to Korean cuisine was:
    1. Cod
    2. Potatoes
    3. Rice
    4. Chilies
  6. The preserved vegetables that are fermented while buried in jars is called:
    1. Gam
    2. Kimchi
    3. Laver
    4. Manul
  7. Kalbi is the name for:
    1. Dried fish
    2. Short ribs
    3. Seaweed
    4. Sesame seeds
  8. A rice bowl topped with meat and vegetables is called:
    1. Tang
    2. Bibimpap
    3. Jjim
    4. Gui
  9. The major protein source in Korean cuisine is:
    1. Tofu
    2. Beef
    3. Seafood
    4. Legumes
  10. Birthday soup is made from:
    1. Anchovies
    2. Rice
    3. Kimchi
    4. Seaweed

Document Information

Document Type:
DOCX
Chapter Number:
6
Created Date:
Aug 21, 2025
Chapter Name:
Chapter 6 Korea
Author:
The International Culinary

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