Full Test Bank Scandinavia and Russia Culinary Ch.17 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER SEVENTEEN QUIZ
1. These people are considered Europe’s only truly indigenous people:
a. Danes
b. Inuit
c. Sami
d. Swedes
2. This country’s cuisine has transformed from “rye bread and beer” to “white bread and wine”:
a. A. Sweden
b. Denmark
c. Norway
d. Russia
3. This fish has been one of Norway’s most important commodities:
a. Salmon
b. Cod
c. Trout
d. Sturgeon
4. This Russian ceremony is a feast similar to the Swedish smorgasbord
a. Kvass
b. Shchi
c. Ukha
d. Zakuski
5. This Icelandic “delicacy” is based on this product that has been matured by burying it for three to six months to allow it to putrefy, then eaten in small chunks:
a. Eggs
b. Shark meat
c. Sheep’s stomach
d. Ram’s testicles
6. This grain is popular because it can thrive even during short unpredictable growing seasons:
a. Millet
b. Wheat
c. Rye
d. Barley
7. These small stuffed dumplings are considered a national dish of Russia:
a. Pelmeni
b. Studen
c. Pejmen
d. Blini
8. The different grades of caviar are based on:
a. Size
b. Flavor
c. Color
d. Species of sturgeon
9. This small berry is a relative to the raspberry and blackberry:
a. Lignonberry
b. Wild strawberry
c. Cloudberry
d. Cranberry
10. In Russia this term is used to describe various cooked grains such as buckwheat, millet and oats:
a. Kasha
b. Kissel
c. Lefse
d. Studen
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Connected Book
International Cuisine 1e Complete Test Bank
By The International Culinary