WorksheetsINTERNATIONAL CUISINE
Total questions: 41
Worksheet time: 1hrs 11mins
Banana leaves from the banana tree are used as wrappers or placemats for rice dishes such as nasi lemak.
Banana leaves, palm tree
Banana leave, banana tree
Palm leave, banana tree
Palm leave, palm tree
The process of sautéed spice paste separating from the oil is known as:
Reneh
Panggang
Pecah minyak
Tanak
Takoyaki, a Japanese street food, contains which seafood in its center?
Squid
Octopus
Seaweed
Shrimp
Which of the following is not an Indian sweet?
Idli
Jalebi
Halva
Gulab Jamun
A hot and sour Thai soup cooked with shrimp is called:
Khanom
Sangkaya
Tom yum
Tom kung
Traditional Thai sweets are collectively known as:
Khanom
Nam prig
Pad krapaw
Somtam
Ghee, a staple in Indian cooking, refers to:
Clarified butter
Lentil flour
Fermented milk
Chickpea chutney
In France, rich cream mixed with buttermilk is known as:
Whipping cream
Crème fraîche
Crème de cacao
Crème patisserie
If basil is the king of Italian herbs, the queen that often pairs with lamb is:
Rosemary
Dill
Parsley
Oregano
The tart, citrus-based Japanese sauce is called:
Mirin
Rice vinegar
Soy sauce
Ponzu
The famous Middle Eastern dessert made of filo pastry, nuts, and honey syrup is:
Dolma
Shawarma
Baklava
Kofta
Traditional French cuisine always uses the following except:
Wine
Cheese
Tomato
Truffles
In Japanese cuisine, what is “umami”?
A cooking method
A basic taste sensation
A type of soup
A rice seasoning
Which of the following countries is the origin of “Paella”?
France
Italy
Spain
Portugal
“Bouillabaisse” is a traditional fish stew from which French region?
Lyon
Provence
Bordeaux
Normandy
The Indian spice blend “garam masala” literally means:
Hot mixture of spices
Cold sweet herbs
Dried aromatic roots
Sour and spicy paste
What is the main ingredient of “Hummus”?
Lentils
Chickpeas
Bulgur wheat
Fava beans
Which of the following is a traditional Japanese rice wine?
Shochu
Sake
Mirin
Ponzu
“Tabbouleh” is a salad from the Levant made primarily from:
Bulgur wheat and parsley
Couscous and mint
Rice and tomatoes
Lentils and onions
The Italian term “al dente” refers to pasta that is:
Soft and mushy
Slightly firm to the bite
Fully overcooked
Fried with butter
Which spice gives curry its yellow color?
Cumin
Turmeric
Coriander
Fenugreek
“Ratatouille” is best described as:
A type of pasta
A stewed vegetable dish
A cheese platter
A meat pie
In Korean cuisine, “kimchi” is made by fermenting:
Cucumber and carrots
Cabbage and radish
Beans and sprouts
Tofu and mushrooms
“Shawarma” originated from which region?
North Africa
Middle East
Eastern Europe
Southeast Asia
“Dolma” refers to vegetables that are:
Grilled with yogurt
Stuffed with rice or meat
Boiled in tomato broth
Served raw with lemon
Which noodle dish is iconic in Vietnamese cuisine?
Pho
Pad Thai
Mee Goreng
Tom Yum
“Bulgogi” is a Korean dish made from:
Grilled marinated beef
Spicy noodles
Fermented tofu
Rice dumplings
“Coq au vin” is a French dish prepared using:
Pork in red wine
Chicken braised in wine
Duck with truffles
Beef in cream sauce
In Turkish cuisine, “Pide” refers to:
A type of flatbread
Sweet pastry
Spiced minced meat
Yogurt drink
Which Italian dessert contains coffee-soaked ladyfingers layered with mascarpone?
Cannoli
Panna cotta
Tiramisu
Zabaglione
“Miso soup” is made using fermented:
Barley paste
Soybean paste
Fish paste
Rice paste
“Raita” is an Indian side dish made of:
Spiced lentils
Yogurt and vegetables
Boiled rice
Fried chickpeas
The cooking method “en papillote” means:
Wrapped and baked in parchment paper
Deep-fried in hot oil
Cooked in clay pot
Steamed in bamboo
In Middle Eastern cuisine, “labneh” is:
Yogurt cheese
Spiced bread
Lentil stew
Tomato relish
“Gnocchi” is best described as:
Italian dumplings made from potatoes
Fried bread with herbs
Sweet pastries with nuts
Cheese-filled pasta
“Nasi Goreng” is the national dish of:
Thailand
Malaysia
Indonesia
Philippines
The Japanese term “tempura” refers to:
Grilled skewers
Deep-fried battered seafood or vegetables
Fermented pickles
Steamed buns
“Couscous” is a staple ingredient in:
North African cuisine
Korean cuisine
Spanish cuisine
Indian cuisine
The Italian sauce “Pesto” is traditionally made with:
Basil, pine nuts, garlic, Parmesan, and olive oil
Tomatoes, onions, and cream
Olives, capers, and anchovies
Mushroom and truffle oil
In Greek cuisine, “Moussaka” is a baked dish layered with:
Eggplant, minced meat, and béchamel sauce
Chicken and rice
Lamb and bulgur
Fish and chickpeas
41-44.
Answer the questions below after watching the video
What is the primary reason for the rich culinary diversity in Malaysia?
Abundant natural resources and unique local ingredients
Its strategic location as a historical crossroads for trade and migration
The influence of modern culinary schools and international chefs
A government initiative to promote fusion cuisine
Peranakan or Nyonya cuisine is a fusion of which two main culinary traditions?
Indian and Malay
Chinese and Thai
Chinese and Malay
Portuguese and Dutch
How does the food in East Malaysia (Sabah and Sarawak) typically differ from West Malaysia?
East Malaysia focuses more on sweet desserts, while West Malaysia prefers savory dishes.
East Malaysia incorporates more jungle and river ingredients like bamboo fermented fish and wild foraged greens.
West Malaysia has a stronger Chinese influence, while East Malaysia is predominantly Indian.
East Malaysia primarily serves Halal Japanese-Malay fusion, unlike West Malaysia.
In Malaysian culture, what significant role do meals play, especially during festivals?
They are primarily a display of wealth and status.
They serve as opportunities for individual culinary experimentation.
They are central to community gatherings and upholding traditions.
They are mainly for promoting Malaysian cuisine globally.
