Test Bank Docx Culinary The British Isles Chapter 13 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER THIRTEEN QUIZ
1. Kippers are:
a. Sardines
b. Smoked herring
c. Anchovies
d. Smoked haddock
2. This served as both a meal and a “lunchbox” for miners in England:
a. Shepherds pie
b. Finnan haddie
c. Cornish Pasty
d. The sandwich
3. This national dish of Wales is a classic one pot meal:
a. bara brith
b. mince and tatties
c. stovies
d. cawl
4. Laverbread is a traditional Welsh dish made from:
a. seaweed
b. corn
c. wheat
d. rye
5. This Scottish dish is a result of their frugal nature to use all parts of an animal:
a. Breed
b. Haggis
c. Stovies
d. Bubble and squeak
6. The failure of this crop in Ireland led to widespread famine during the mid-1800’s:
a. Wheat
b. Corn
c. Oats
d. Potato
7. This black beer is probably associated with Ireland more than any other food or beverage:
a. Brack
b. Champ
c. Stout
d. Bangers
8. This cheese is known as the “King of English Cheeses”:
a. Cheddar
b. Cheshire
c. Stilton
d. Wensleydale
9. Fish and Chips are doused with this special seasoning:
a. Ketsup
b. Malt vinegar
c. Yarg
d. Red Sauce
10. This term is the English name for rutabaga, a root vegetable that is an important part of British culinary history:
a. Swede
b. Kedgeree
c. Cruibeens
d. Derby
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International Cuisine 1e Complete Test Bank
By The International Culinary