Spain Full Test Bank Chapter.8 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER EIGHT QUIZ
1. These invaders introduced the cultivation of rice, spices, fruits, nuts and new food preparation techniques to Spain:
a. Vikings
b. Gitanos
c. Moors
d. Visigoths
2. Similar to tapas, the Basques of Green Spain are noted for these appetizers:
a. Horchata
b. Chufa
c. Vieira
d. Pintxos
3. Manchego is one of Central Spain’s most famous cheeses made from:
a. Cow’s milk
b. Goat’s milk
c. Sheep’s milk
d. A mixture of goat and sheep milk
4. Over 70% of this valuable spice is grown in Spain:
a. Saffron
b. Paprika
c. Achiote
d. Fennel
5. This region is well known for growing short grain rice used for paella:
a. Mediterranean Spain
b. Green Spain
c. Central Spain
d. Andalucia
6. Andalucia is the world’s largest producer of this food product:
a. Saffron
b. Olive oil
c. Almonds
d. Pistachio nuts
7. Olive oil is made from:
a. Green olives
b. Black olives
c. Only manzanilla olives
d. A special variety of stoneless olive
8. Olives takes best when eaten immediately after picking from the tree
a. True
b. False
9. This fortified wine comes from a small region of Spain and is made from the Muscat, Palomino, and Pedro Ximinez grapes:
a. Vermouth
b. Sherry
c. Sangria
d. Rioja
10. The term for the caramelized toasted bottom of an authentic paella is:
a. Jambon
b. Cocido
c. Suevi
d. Socarrat
Document Information
Connected Book
International Cuisine 1e Complete Test Bank
By The International Culinary