Chapter.9 Test Bank Answers The Middle East - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER NINE QUIZ
1. The invasion of Europe by the Ottoman Turks is symbolized in what bakery product?
a. Danish
b. Brioche
c. Baklava
d. Croissants
2. What is the name for the cracked wheat used in Middle Eastern cuisine?
a. Couscous
b. Kibbe
c. Bulgur
d. Lentils
3. The most elegant cuisine in the Middle East is from:
a. Egypt
b. Persia
c. Israel
d. Iraq
4. The strict dietary rules that are a part of Judaism are called:
a. Halal
b. Kismet
c. Kosher
d. Kugel
5. Flatbreads developed as a staple of Middle Eastern cuisine because:
a. They could be made over an open fire
b. They were stackable
c. They made good sandwich bread
d. Fit easily into a pack
6. Kugel is an Israeli dish that can sit out warm before eating. This is because:
a. It is better at room temperature
b. It takes a long time to cool
c. It can be made ahead and enjoyed on the Sabbath
d. It is better warm than hot or cold.
7. Kibbeh is a blend of:
a. Meat and bulgur
b. Meat and spices
c. Bulgur and herbs
d. Meat and vegetables
8. The most distinctive Jordanian dish is:
a. Tagine
b. Mansaf
c. Kebab
d. Borek
9. The Middle Eastern term for yogurt cheese is:
a. Neufchatel
b. Labneh
c. Lassi
d. Kofte
10. The bulgur and herb salad tabbouleh is originally from:
a. Turkey
b. Persia
c. Jordan
d. Lebanon
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International Cuisine 1e Complete Test Bank
By The International Culinary