Test Questions & Answers Culinary Africa Ch.11 - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER ELEVEN QUIZ
1. The prime characteristic of native African meals is the use of:
a. Meat
b. Green vegetables
c. Fruit
d. Starches
2. These explorers brought fresh and dried fruits, rice, and spices to East Africa:
a. British
b. French
c. Arab
d. Asian
3. This deep red hot sauce is an important condiment at all meals, including breakfast:
a. Chermoula
b. Baharat
c. Harissa
d. Ras el hanout
4. This product is so important to Algeria and Tunisia that it’s Arabic name translates to “food”:
a. Couscous
b. Rice
c. Lentils
d. Peanuts
5. The Sudanese bread kissra is made of this, one of the most important cereal crops in the world:
a. Rice
b. Wheat
c. Sorghum
d. Emmer
6. Africa’s leading exporter of pineapple and palm oil is:
a. Nigeria
b. Cote d’Ivoire
c. Ethiopia
d. South Africa
7. This grain has a higher iron and nutrient content than other grain staples:
a. Millet
b. Emmer
c. Efo
d. Teff
8. Mozambique is know as a leading producer of:
a. Cocoa
b. Coffee
c. Coconut
d. Cashews
9. The South African equivalent of a barbecue is known as a:
a. Boerwors
b. Potjieko
c. Biltong
d. Braai
10. This is the only spice of African origin cultivated and used world-wide, especially in Asian and Latin American recipes:
a. Guinea pepper
b. Maggi
c. Tamarind
d. Kola nuts
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International Cuisine 1e Complete Test Bank
By The International Culinary