Culinary South America Test Questions & Answers Ch.2 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER TWO QUIZ
1. The Inca empire, found in the Andes mountains, introduced this food to the rest of the world:
a. Beans
b. Maize
c. Potatoes
d. Radishes
2. This food was known as the sacred dish of the Incas
a. Manioc meal
b. Pacoka
c. Sango
d. Locros
3. This country is one of the world’s top ten producers of oil and its main crop is sugarcane:
a. Venezuela
b. Ecuador
c. Peru
d. Bolivia
4. Hormiga culona is a South American delicacy made from:
a. Guinea pigs
b. Large ants
c. Whole suckling pig
d. Bananas
5. A national delicacy, this sauce is found on most tables in South America
a. Tabasco
b. Aji Sauce
c. Chocio
d. Granadilla
6. Kiwicha is:
a. A high protein grain that grows at high altitudes
b. A specialty fish found off the coast of South America
c. A stew made with pork, chicken, yellow potatoes, and spices
d. Cured lamb, alpaca, or llama
7. This country was a Portuguese colony until 1822 and continues to have a strong influence from the African people brought to South America as slaves:
a. Brazil
b. Bolivia
c. Paraguay
d. Chile
8. This national drink is made from the greed dried leaves of the Ilex paraguarnesis tree, and is an important ritual among people of Paraguay and Argentina
a. Chica cochabambina
b. Yerba mate
c. Pisco
d. Refrescos
9. There is a significant German influence in this country’s architecture and cuisine:
a. Peru
b. Brazil
c. Chile
d. Argentina
10. Which country is known as “the beef capital of the world” and the world’s fifth largest producer of wine?
a. Chile
b. Argentina
c. Paraguay
d. Peru
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International Cuisine 1e Complete Test Bank
By The International Culinary