Greek cafe that serves as a public meeting place.

Soup made with onions, carrots, zucchini, celery, cabbage, rice or pasta, and seasonings.

Appetizers of olives, feta cheese, pistachio nuts, garlic-flavored sausage, shrimp, and hard-cooked eggs.

Description of Spanish cuisine as “food of the people.”

Paper-thin pastry made with flour and water.

Cooked slightly resistant to the bite.

Spanish rice dish that has many variations.

An Italian appetizer course that often begins the meal.

Spanish appetizers.

Traditional Greek dessert made of thin layers of phyllo that are filled with nuts and soaked with a honey syrup.

Italian rice dish made with butter, chopped onion, stock or wine, and Parmesan cheese.

Popular Greek sauce made of a mixture of egg yolks and lemon juice.

Dark sausage with a spicy, smoky flavor.

Mediterranean eating patterns are healthy because of their use of meat.

The Moors were responsible for introducing Spain to the cultivation of rice and planting large almond groves.

Gazpacho must be served icy cold.

Rice pudding, sponge cake, and flan are popular Spanish desserts.

Northern Italy is known as the home of the fat, ribbon-shaped groups of pastas.

A Southern Italy specialty of Roman origins is lamb rubbed with garlic, rosemary, pepper, and salt.

The favored cooking fat of Southern Italy is butter.

The richest farmland in Italy is located in the north.

Greeks began cooking food long before the rest of the world.

Staple foods of the Greek diet include pasta and rice.

Greek meals reflect the Greek appreciation for elaborate, expensive pleasures.

Cocido is an example of ____ cooks’ practice of mixing two or more food flavors in a single dish.

Which meal is the main meal of the day in Spain?

Polenta, risotto, and gnocchi are dishes popular in ____.

Which Greek holiday is celebrated by giving children a cake covered with almonds and walnuts and has a coin baked inside?

The stony, dry soil of Greece makes farming difficult, but ____ can be cultivated in this terrain.

What two factors make Spanish food the “food of the people?”

Which country’s cooking came to be known as the “mother cuisine” because it is the source of many Western cuisines?

What is the basic sweetener used in the preparation of many Greek desserts, pastries, and cakes?