Free Printable Level 4 quiz

1.

In which 2 countries is the Basque region located?

a)

Norway and Sweden

b)

Italy and Spain

c)

Spain and France

d)

Germany and Austria

2.

Name the 3 main ingredients needed to make Spanish tortilla?

a)

flour, oil, garlic

b)

egg, potato, onion

c)

potato, garlic, salt

d)

egg, rice, garlic

3.

From which Spanish city is the "paella" from?

a)

Sevilla

b)

Valencia

c)

Barcelona

d)

Madrid

4.

What is the difference between hummus and baba ganoush?

a)

olive oil vs butter

b)

chickpea vs eggplant

c)

spinach vs cheese

d)

saffron vs paprika

5.

What is the main ingredient in Lebanese tabbouleh?

a)

Spinach

b)

Parsley

c)

beetroot

d)

bulgur

6.

What is the name of the Greek spinach pie?

a)

kofta

b)

croquette

c)

hummus

d)

Spanakopita

7.

What is the name of the deep fried chickpea / fava bean dough?

a)

spanakopita

b)

hummus

c)

baba ganoush

d)

falafel

8.

Name 3 components of the zaatar?

a)

chickpea, tahini, water

b)

sesame seeds, thyme, sumac

c)

olive oil, garlic, parsley

d)

spinach, cheese, onion

9.

What is tahini?

a)

sesame seed paste

b)

spinach pie

c)

eggplant puree

d)

chickpea puree

10.

What do we layer a moussaka with?

a)

eggplant

b)

pasta dough

c)

pita bread

d)

zucchini

11.

What was the cooking technique used for the Osso bucco?

a)

Sauteing

b)

Poaching

c)

Steaming

d)

Braising

12.

What are the three main ingredients for gremolata?

a)

basil/garlic/olive oil

b)

onion/pine nuts/basil

c)

Lemon/parsley/garlic

d)

cilantro/garlic/onion

13.

Italian cuisine is known as?

a)

The best cuisine

b)

The Mother cuisine

c)

The low calorie cuisine

d)

The spiciest cuisine

14.

Who introduced Italian cuisine to France?

a)

Catherine de Medici of Florence

b)

Julius Caesar

c)

Leonardo da Vinci

d)

Marco Polo

15.

In which year?

a)

1533

b)

1900

c)

1633

d)

1833

16.

What was the cooking technique used for the beef short ribs?

a)

Baking

b)

Braising

c)

Steaming

d)

Frying

17.

What is the ratio for the white sauce base?

a)

1/2 cream-1/2 mayonnaise

b)

1/3 bechamel-2/3 cream

c)

1/2 cream-1/2 veloute

d)

1/3 milk-2/3 cream

18.

Where in Italy is the Marsala wine from?

a)

Rome

b)

Sicily

c)

Venice

d)

Milano

19.

Where is the Oso Bucco dish we made from?

a)

Milano

b)

Florence

c)

Venice

d)

Rome

20.

What does oso bucco mean?

a)

Hollow bone

b)

Veal meat

c)

baby cow

d)

Braised meat

21.

Which thickening agent is used in Chinese cooking?

a)

Cornstarch slurry

b)

Dark roux

c)

Mirin

d)

Beurre manie

22.

Soy milk is extracted from soybeans and used to make bean curd commonly known as?

a)

Tofu

b)

soy sauce

c)

Mirin

d)

Hoisin

23.

What is mirin?

a)

Dark soy sauce

b)

Cooking wine

c)

Sushi rice

d)

A Chinese dish

24.

What cooking method was used for the beef and broccoli?

a)

Stir-frying

b)

Baking

c)

Deep-Fry

d)

Steaming

25.

What is the main cereal eaten in northern China?

a)

Corn

b)

Barley

c)

Rice

d)

Wheat

26.

What is the chief grain eaten in the Tibet region?

a)

Rice

b)

Kombu

c)

Barley

d)

Corn

27.

Which cooking technique did we use for the red-cooked duck?

a)

Frying

b)

Baking

c)

Braising

d)

Boiling

28.

What cooking technique was used for the char siu bao?

a)

Frying

b)

Confying

c)

Baking

d)

Steaming

29.

Name an indispensable root used in Chinese cooking

a)

Turmeric

b)

Ginger

c)

Horseradish

d)

Galangal

30.

What is another name for Mandarin pancakes?

a)

Mu shoo

b)

Shoyu

c)

Mirin

d)

Hoisin

31.

What is the name of Japanese stock?

a)

Dashi

b)

Katsuobushi

c)

Kimchi

d)

nigiri

32.

What are Japanese pot-stickers called?

a)

gari

b)

Gyoza

c)

Gandor

d)

dashi

33.

What is a sushi roll called?

a)

Dashi

b)

Maki

c)

Gari

d)

Nigiri

34.

Which Japanese island grows most of Japan's rice?

a)

Honshu

b)

Kyoto

c)

Sapporo

d)

Okinawa

35.

What did the Portuguese introduce in Japan in the mid-16th century?

a)

Sushi

b)

Tempura

c)

Noodles

d)

Rice

36.

What is the Japanese name for sushi rice?

a)

Nori

b)

Shari

c)

Maki

d)

Katsuobushi

37.

What is mirin?

a)

Soy sauce

b)

chili paste

c)

Dark soy sauce

d)

Japanese cooking wine

38.

What is the name of a small amount of rice with fish on top?

a)

Maki

b)

Kombu

c)

Nigiri

d)

Sashimi

39.

Which cooking techniques were used for the pot-stickers?

a)

poaching/frying

b)

Deep frying/boiling

c)

searing/steaming

d)

baking/braising

40.

What is kimchi?

a)

Soy bean paste

b)

Korean fermentation technique

c)

Chili paste

d)

Black bean paste

41.

What is India the land of?

a)

lemongrass

b)

galangal

c)

sushi

d)

Spices

42.

What is the name of the Indian cylindrical clay oven?

a)

Pibil

b)

Comal

c)

Tamal

d)

Tandoor

43.

What is considered sacred in India?

a)

Goat

b)

Cow

c)

Sheep

d)

Chicken

44.

What is one of the main Indian spice blend?

a)

togarashi

b)

Garam masala

c)

ras el hanout

d)

turmeric

45.

Which rhizome is widely used in Thai cuisine?

a)

Turmeric

b)

Galangal

c)

Lemongrass

d)

Cumin

46.

Name a traditional Indian flat bread?

a)

Kaak

b)

Pita

c)

Naan

d)

Mushu

47.

Besan is what type of flour?

a)

Almond

b)

Chickpea

c)

Cashew

d)

Buckwheat

48.

What is ghee?

a)

Clarified butter

b)

A spice

c)

Roux

d)

Ginger

49.

Which kind of noodles was used in Thai dishes?

a)

Rice noodles

b)

Semolina noodles

c)

Egg noodles

d)

Buckwheat noodles

50.

What is Tom kha gai?

a)

a green curry

b)

A banana flower

c)

A chicken and coconut soup

d)

A green papaya salad

51.

What is the name of the traditional North African clay dish?

a)

Harira

b)

Mafe

c)

Yassa

d)

Tagine

52.

Moroccan couscous grain is made from?

a)

Buckwheat

b)

Corn

c)

Barley

d)

wheat

53.

Name the moroccan red hot pepper sauce?

a)

Harissa

b)

Kebab

c)

Couscous

d)

Harira

54.

Name a North African lamb sausage?

a)

Bratwurst

b)

Merguez

c)

Knotwurst

d)

Chorizo

55.

Name a Moroccan blend of spices?

a)

Garam masala

b)

Ras el hanout

c)

Cumin

d)

Curry powder

56.

What is the main ingredient in the Nigerian mafe?

a)

Onion

b)

Peanut

c)

orange

d)

Lemon

57.

What is the main ingredient in Tunisian tabbouleh?

a)

Chickpea

b)

Moroccan couscous

c)

Parsley

d)

Lemon

58.

Where is the bobotie dish from?

a)

Senegal

b)

South Africa

c)

Morocco

d)

Tunisia

59.

What is the harira?

a)

Moroccan soup

b)

Hot sauce

c)

Sausage

d)

Bread

60.

What are the main ingredients in Senegalese yassa?

a)

lemon and onions

b)

Peanuts and chili pepper

c)

Chickpeas and angel hair

d)

Moroccan couscous and lemon

61.

What is the name of the famous Texan dish we made?

a)

Chili

b)

Clam chowder

c)

Roasted turkey

d)

Crab cakes

62.

Where is the clam chowder we made from?

a)

New England

b)

New York

c)

Texas

d)

Louisiana

63.

What is the binder in the crab cakes we made?

a)

Beurre blanc and bread crumbs

b)

cornstarch and water

c)

Hollandaise and bread crumbs

d)

Butter and flour

64.

Which Mother sauce did we serve the crab cakes with?

a)

Mayonnaise

b)

Veloute

c)

Hollandaise

d)

Tomato

65.

Which thickening agent was used for the cranberry sauce?

a)

Gelatin

b)

Potato slurry

c)

Pectin

d)

Roux

66.

What type of soup is the butternut one?

a)

Cold

b)

Veloute

c)

Clear

d)

Puree

67.

What type of soup is the clam chowder?

a)

Clear

b)

Puree

c)

Veloute

d)

Cold

68.

In which state wild rice was mostly grown?

a)

Wisconsin

b)

Texas

c)

Minnesota

d)

Louisiana

69.

What kind of food cowboys used to eat from a chuck wagon?

a)

Clam chowder

b)

Meat stews

c)

Burgers

d)

Roasted turkey

70.

Which ethnic community has influenced the most the cuisine of the state of Pennsylvania?

a)

Jewish

b)

Italian

c)

Mexican

d)

German

71.

The word "Cajun" is an evolution of which word?

a)

Creole

b)

Acadian

c)

Caribbean

d)

Louisiana

72.

What is file powder made from?

a)

Thyme

b)

Dried oregano

c)

Bay leaves

d)

Sassafras leaves

73.

What is the name of the Louisiana seafood and okra stew?

a)

Etouffee

b)

Jambalaya

c)

Gumbo

d)

Pontchartrain

74.

The main hot Chile pepper used in Caribbean cuisine?

a)

Scotch Bonnet

b)

none of the above

c)

Jalapeno

d)

Serrano

75.

What is the creole version of the Spanish paella?

a)

Etouffee

b)

Jambalaya

c)

Gumbo

d)

Pontchartrain

76.

What is the "Pontchartrain" garnish?

a)

Shrimp, mushroom, green onion

b)

Shrimp, okra, green onion

c)

Bell pepper, onion, celery

d)

Crawfish, bell pepper, onion

77.

What is the famous Jamaican seasoning?

a)

Creole

b)

Pibil

c)

Cajun

d)

Jerk

78.

Where is the "shark and bake" sandwich from?

a)

New Orleans

b)

Cuba

c)

Trinidad and Tobago

d)

Puerto Rico

79.

What is an other name for "bake"?

a)

Bolillo

b)

Float

c)

Caribbean

d)

Island

80.

Cuban cuisine is a fusion of which three types of cuisine?

a)

Mexican, Canadian, Spanish

b)

Caribbean, American, Portuguese

c)

American, Spanish, Mexican

d)

African, Spanish, Caribbean

81.

What are "anticuchos"?

a)

Tropical nuts

b)

Peruvian chilis

c)

Peruvian skewers

d)

Brazilian chilis

82.

What kind of chili pepper did we add to the ceviche?

a)

Aji panca

b)

Aji rocotto

c)

Aji mirasol

d)

Aji amarillo

83.

Where is the crab "causa" we made from?

a)

Lima

b)

Arequipa

c)

Rio

d)

Bahia

84.

What did we serve the "aji de gallina" with?

a)

Wild rice

b)

Quinoa

c)

Mashed potatoes

d)

Pasta

85.

What kind of fat was used for the "moqueca"

a)

Ghee

b)

Palm oil

c)

peanut oil

d)

olive oil

86.

Which famous civilization occupied Peru before the Spaniards?

a)

The Guaranis

b)

The Aztecs

c)

The Mayas

d)

The Incas

87.

About how many varieties of potatoes are found in Peru?

a)

200

b)

3800

c)

1000

d)

10000

88.

What is the largest country in Latin America?

a)

Bolivia

b)

Peru

c)

Mexico

d)

Brazil

89.

How is the grill called in Brazil?

a)

Dende

b)

Moqueca

c)

Churrasco

d)

Farofa

90.

Who has influenced the Brazilian cuisine?

a)

Europeans/Mexicans

b)

Europeans/Africans

c)

Americans/Mexicans

d)

Spaniards/French

Level 4 quiz

Total questions: 90

Worksheet time: 45mins

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