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Worksheets

Cuisines

Total questions: 54

Worksheet time: 27mins

Name
Class
Date
1.

Is this food a staple of France or Haiti?

a)

Haiti

b)

France

2.

French people prefer to use:

a)

anything delicious

b)

the ingredients in the recipe

c)

fresh local ingredients

d)

lots and lots of bread

3.

Crepes can be:

a)

very tasty

b)

both sweet and savory

c)

made at home

d)

found everywhere

4.

Style of French cooking that emphasizes natural flavors of food and beautiful presentation.

a)

nouvelle cuisine

b)

provincial cuisine

c)

haute cuisine

5.

Style of French cooking that is elaborate, rich, and fancy

a)

nouvelle cuisine

b)

provincial cuisine

c)

haute cuisine

6.

In France, bread is usually served

a)

only at breakfast

b)

only at lunch

c)

only at dinner

d)

at each meal

7.

Which of the following is NOT a popular type of bread in France?

a)

brioche

b)

sourdough

c)

croissants

d)

baguette

8.

A rare type of fungus that grows underground in France and Italy under oak trees

a)

Brussels sprouts

b)

bouillabaisse

c)

truffles

d)

éclairs

9.

Hors d’oeuvres should

a)

look appealing

b)

stimulate the appetite

c)

complement the rest of the meal

d)

all of these

10.

Style of French cooking that is home or country style cooking, simple, and uses local, in season ingredients.

a)

nouvelle cuisine

b)

provincial cuisine

c)

haute cuisine

11.

Italy is a(n):

a)

peninsula

b)

plateau

c)

mountain

d)

island

12.

Which of the following is likely to be served “al dente” ?

a)

bread

b)

cheese

c)

pasta

d)

dessert

13.

The fat most commonly used for cooking in southern Italy is

a)

butter

b)

corn oil

c)

lard

d)

olive oil

14.

The fat most commonly used for cooking in northern Italy is

a)

butter

b)

corn oil

c)

lard

d)

olive oil

15.

The most common religion in Italy is

a)

Jewish

b)

Catholic

c)

Muslim

d)

Protestant

16.

Pizza originated from which city in Italy

a)

Naples

b)

Venice

c)

Rome

d)

All of these

17.

A popular Italian beverage is:

a)

lemonade

b)

espresso

c)

milk

d)

hot tea

18.

Which Italian is credited for her great contribution to French cooking?

a)

Catherine de Medici

b)

Joan of Arc

c)

Queen Elizabeth

d)

Catherine the Great

19.

Gorgonzola, ricotta, Mozzarella, and Provolone are types of

a)

Flat pasta

b)

tubular pasta

c)

dessert

d)

cheese

20.

Which of the following Italian desserts is similar to ice cream?

a)

Cenci

b)

granita

c)

gelato

d)

zabaglione

21.

This crop is often grown on terraced hillsides in Italy

a)

grapes

b)

olives

c)

both grapes and olives

d)

neither grapes nor olives

22.

The secrets to good French cuisine are quality ingredients and patience.

a)

true

b)

false

23.

The first cheesecake was made in Italy using:

a)

mozzarella cheese

b)

ricotta cheese

c)

cheddar cheese

d)

cream cheese

24.

Celebration honoring French national heroine and Catholic saint.

a)

Mardi Gras

b)

Joan of Arc Day

c)

Bastille Day

d)

Paques (Easter)

25.

French holiday celebrated on July 14 with parades, fireworks, and dances

a)

Mardi Gras

b)

Noel (Christmas)

c)

Bastille Day

d)

Paques (Easter)

26.

coffee and milk

a)

Quiche

b)

vinaigrette

c)

café au lait

d)

Croissant

27.

thin pancakes

a)

escargot

b)

vinaigrette

c)

café au lait

d)

crepes

28.

French word meaning “appetizer”

a)

hors d’oeuvre

b)

escargot

c)

paté

d)

crepes

29.

Which of the following is a common Italian rice dish?

a)

Spaghetti

b)

mostaccoli

c)

lasagna

d)

risotto

30.

Which of the following is a common Italian rice dish?

a)

Spaghetti

b)

mostaccoli

c)

lasagna

d)

risotto

31.

Italian word for pie

a)

polenta

b)

pizza

c)

antipasto

d)

minestrone

32.

What is that green pasty stuff called that is served as a sushi condiment?

a)

Wasabi

b)

Guacamole

c)

Ginger

d)

Mashed Peas

33.

What is the Japanese name of the seaweed that is used to wrap most sushi?

a)

Nori

b)

Wasabi

c)

Sashimi

d)

Toro

34.

Dish of seafood and / or vegetables deep-fried in batter.

a)

Tempura

b)

Tonkatsu

c)

Nori

d)

Gari

35.

The word 'bento' (as in 'bento box') comes from a very old Japanese word meaning:

a)

Take Away

b)

Sample

c)

Convenience

d)

Portable

36.

Ramen, udon and soba are all varieties of what?

a)

Noodles

b)

Sushi

c)

Seafood

d)

Beverages

37.

What is Miso made out of? (miso soup)

a)

Fermented Soy Beans

b)

Seaweed

c)

Red Beans

d)

Fermented Mushrooms

38.

What is yakatori?

a)

Skewered Chicken

b)

Grilled Seafood

c)

Fried Noodle Dish

d)

Raw Fish

39.

What is this black seaweed paper called?

a)

Nori

b)

Sushi

c)

Miso

d)

Mochi

40.

Name this vegetable. (soybeans)

a)

Edamame

b)

Nori

c)

Peas

d)

Green Beans

41.

A food cultivated by coagulating soy milk and then pressing the resulting soy bean curds into soft white blocks.

a)

Tofu

b)

Edamame

c)

Goat cheese

d)

chicken

42.
This warm, aromatic spice is widely used in Indian cuisine. It's also great in baked goods when used in combination with spices like clove and cinnamon.
a)
Cardamom
b)
Cayenne
c)
Cinnamon
d)
Cumin
43.
From the coriander plant, leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking.
a)
Cilantro
b)
Basil
c)
Thyme
d)
Sage
44.
Highly aromatic with a robust licorice flavor. Excellent in pesto, as a finishing touch on pasta dishes, or stuffed into sandwiches.
a)
Thyme
b)
Basil
c)
Oregano
d)
Cilantro
45.
Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine, as well as North African, Middle Eastern, and Indian.
a)
Paprika
b)
Oregano
c)
Cumin
d)
Coriander
46.
Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.
a)
Oregano
b)
Basil
c)
Thyme
d)
Rosemary
47.

All of the following are true of Italian Cuisine except:

a)

Lots of fresh fruits and vegetables

b)

Believe in keeping the natural flavors of food

c)

Often indulge in convenience foods

d)

Lots of high-quality ingredients

48.

What does "al dente" mean?

a)

pasta that is cooked until it is slightly resistant to the bite

b)

a variety of Italian cheeses

c)

pasta that is made from flour, egg, and seasonings

d)

pasta that is hung on a drying rack

49.

What ingredients is the star is Risotto?

a)

brown rice

b)

long-grain rice

c)

saffron rice

d)

arborio rice

50.

An appetizer typically consisting of olives, anchovies, cheeses, and meats

a)

antipasto

b)

hors d'oeuvres

c)

primo

d)

mortadella

51.
Mexican cuisine has historically been influenced by:
a)
Aztecs
b)
Incas
c)
Spanish
d)
All of the above
52.
Mexico's major crop is...
a)
beans
b)
coffee
c)
plantain
d)
corn
53.
A flat, unleavened bread made from cornmeal and water
a)
tortilla
b)
flan
c)
mole
d)
empanada
54.
Early Spanish and Portuguese cooks influenced Mexican desserts using large amounts of eggs and sugar.  The most popular of these is a caramel custard called....
a)
arape
b)
flan
c)
mole
d)
comida

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