Question 1

What was the last foreign country to have control over much of India, finally vanquished in 1947 when India became an independent nation once again?

Accepted Answer

A)   Germany
B)   Portugal
C)   England
D)   SpainE) None of the above
F) A) and D)

Question 2

Thanks to religious restraint and Moghul influences, lamb is the number one meat served in India today.

Accepted Answer

A) True 
 B)False  True

Question 3

In which region can you find both the Ganges and Indus Rivers which provided fertile lands and abundant seafood for thousands of years?

Accepted Answer

A)   West
B)   North
C)   East
D)   SouthE) B) and D)
F) A) and B)

Question 4

The Indian Karachi and the Oriental wok are both used to stir-fry fish, meats and vegetables quickly in hot flavorful oil. In what way are they different?

Accepted Answer

A)   The Karachi is made from cast iron.
B)   The Karachi has a hinged lid that fits on tightly for steaming.
C)   The Karachi has a flat bottom.
D)   The Karachi has two handles.E) C) and D)
F) B) and D)

Question 5

In southern India, foods are often wrapped in banana leaves and cooked directly in the fire, very similar to the way tamales are made in Mexico.

Accepted Answer

A) True 
 B)False

Question 6

Indians rarely eat fresh fruit, preferring dried and preserved fruits which last all year round.

Accepted Answer

A) True 
 B)False

Question 7

Which religion listed below, held by over 80% of India's population, laid down strict dietary laws that have influenced Indian cuisine since 500 AD?

Accepted Answer

A)   Jewish
B)   Muslim
C)   Christianity
D)   HinduE) B) and C)
F) C) and D)

Question 8

Which of the following foods could you easily associate with southern Indian cooking?

Accepted Answer

A)   Coconuts and bananas
B)   Goose and reindeer
C)   Apples and Swiss chard
D)   Cranberries and blackberriesE) None of the above
F) A) and B) A

Question 9

Which European country invaded India in 300 BC, bringing their food customs with them and returning home with some food customs from India?

Accepted Answer

A)   Spain
B)   Greece
C)   Portugal
D)   EnglandE) C) and D)
F) B) and D)

Question 10

What is ghee, an ingredient used frequently in Indian cooking?

Accepted Answer

A)   Clarified butter
B)   Sweet bean paste
C)   Hot spice mixture
D)   Ground nut flourE) C) and D)
F) B) and D)

Question 11

Which of the following describes Indian chutney?

Accepted Answer

A)   Fruit preserves
B)   Yogurt drinks
C)   Pureed pea soup
D)   Spicy relishE) A) and D)
F) C) and D)

Question 12

Which of the following food preparations was introduced to India by Moghuls from Persia when they invaded India in 500 BC?

Accepted Answer

A)   Marinating meat in yogurt to tenderize and add flavor
B)   Eating raw meats and seafood after marinating them in lemon juice
C)   Poaching fish and shellfish in very flavorful broths
D)   Smoking and salt curing of meats as a means of preservationE) A) and B)
F) None of the above

Question 13

For religious purposes, Hindus do not eat pork, nor do Muslims eat beef.

Accepted Answer

A) True 
 B)False

Question 14

What are raita in Indian cuisine, usually served as cool accompaniments to otherwise spicy foods?

Accepted Answer

A)   Sweet pickle relish
B)   Indian ice cream
C)   A form of rice pudding
D)   Yogurt based saladsE) A) and B)
F) C) and D)

Question 15

What name is given to the cone-shaped clay oven that Indians use to cook skewered meats and flatbreads?

Accepted Answer

A)   Cataplana
B)   Tangine
C)   Dutch oven
D)   TandoorE) A) and B)
F) A) and D)

Question 16

Which European nation was the first to introduce chili peppers to Indian cooks which they had recently discovered while exploring Brazil?

Accepted Answer

A)   Portugal
B)   Spain
C)   Denmark
D)   EnglandE) All of the above
F) None of the above

Question 17

Which type of nut grows profusely at the foothills of the Himalayan Mountains in northern India?

Accepted Answer

A)   Pecan
B)   Peanut
C)   Cashew
D)   WalnutE) A) and B)
F) B) and C)

Question 18

What natural feature of the Asian continent created a natural barrier between India and China, thus accounting for many differences in their respective cuisine?

Accepted Answer

A)   The Himalayan Mountains
B)   Bay of Bengal
C)   The Ganges River
D)   The Indian OceanE) C) and D)
F) All of the above

Question 19

Basmati rice is aged for up to six months before cooking, which gives it distinctive flavors and aromas.

Accepted Answer

A) True 
 B)False

Question 20

Which type of legume listed here is a common ingredient by itself or in stews and soups found everywhere in India?

Accepted Answer

A)   Pinto beans
B)   Peanuts
C)   Snow peas
D)   LentilsE) B) and D)
F) A) and B) D

Exam 14: India

What was the last foreign country to have control over much of India, finally vanquished in 1947 when India became an independent nation once again?

Correct AnswerverifiedShow Answer

Thanks to religious restraint and Moghul influences, lamb is the number one meat served in India today.

Correct AnswerverifiedTrue

In which region can you find both the Ganges and Indus Rivers which provided fertile lands and abundant seafood for thousands of years?

Correct AnswerverifiedShow Answer

The Indian Karachi and the Oriental wok are both used to stir-fry fish, meats and vegetables quickly in hot flavorful oil. In what way are they different?

Correct AnswerverifiedShow Answer

In southern India, foods are often wrapped in banana leaves and cooked directly in the fire, very similar to the way tamales are made in Mexico.

Correct AnswerverifiedShow Answer

Indians rarely eat fresh fruit, preferring dried and preserved fruits which last all year round.

Correct AnswerverifiedShow Answer

Which religion listed below, held by over 80% of India's population, laid down strict dietary laws that have influenced Indian cuisine since 500 AD?

Correct AnswerverifiedShow Answer

Which of the following foods could you easily associate with southern Indian cooking?

Correct AnswerverifiedA

Which European country invaded India in 300 BC, bringing their food customs with them and returning home with some food customs from India?

Correct AnswerverifiedShow Answer

What is ghee, an ingredient used frequently in Indian cooking?

Correct AnswerverifiedShow Answer

Which of the following describes Indian chutney?

Correct AnswerverifiedShow Answer

Which of the following food preparations was introduced to India by Moghuls from Persia when they invaded India in 500 BC?

Correct AnswerverifiedShow Answer

For religious purposes, Hindus do not eat pork, nor do Muslims eat beef.

Correct AnswerverifiedShow Answer

What are raita in Indian cuisine, usually served as cool accompaniments to otherwise spicy foods?

Correct AnswerverifiedShow Answer

What name is given to the cone-shaped clay oven that Indians use to cook skewered meats and flatbreads?

Correct AnswerverifiedShow Answer

Which European nation was the first to introduce chili peppers to Indian cooks which they had recently discovered while exploring Brazil?

Correct AnswerverifiedShow Answer

Which type of nut grows profusely at the foothills of the Himalayan Mountains in northern India?

Correct AnswerverifiedShow Answer

What natural feature of the Asian continent created a natural barrier between India and China, thus accounting for many differences in their respective cuisine?

Correct AnswerverifiedShow Answer

Basmati rice is aged for up to six months before cooking, which gives it distinctive flavors and aromas.

Correct AnswerverifiedShow Answer

Which type of legume listed here is a common ingredient by itself or in stews and soups found everywhere in India?

Correct AnswerverifiedD

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