Question List for "Discovering Global Cuisines: Traditional Flavors and Techniques"

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Food and Culinary Arts » The first cookbook was written in 330 BCE by the Sicilian-Greek gourmet, Archestratos. New
Started by khang
 192 Aug 28, 2020
Food and Culinary Arts » The Georgians have three categories of soups-meat, meatless-vegetable, and __________. New
Started by Mr.Thesaxman
 464 Aug 28, 2020
Food and Culinary Arts » A Persian dish that is like an Italian frittata is called: New
Started by luminitza
 667 Aug 28, 2020
Food and Culinary Arts » The most famous tagine in Morocco contains chicken, preserved lemon, and __________. New
Started by Mr. Wonderful
 195 Aug 28, 2020
Food and Culinary Arts » Taratour is the classic Lebanese sauce made with the two basic ingredients of tahini and olive oil. New
Started by ec501234
 112 Aug 28, 2020
Food and Culinary Arts » Similar to the garam masala used in Indian cooking is the Ethiopian mix called __________. New
Started by tuffie
 153 Aug 28, 2020
Food and Culinary Arts » Lebanese kibbeh has to have two common ingredients. They are ______________. New
Started by kellyjaisingh
 103 Aug 28, 2020
Food and Culinary Arts » An interesting fat used in Moroccan cuisine is fermented, clarified butter that is called __________. New
Started by michelleunicorn
 164 Aug 28, 2020
Food and Culinary Arts » The Georgian dish called khachapuri is a stuffed bread, somewhat like calzone. New
Started by yoooooman
 237 Aug 28, 2020
Food and Culinary Arts » The Greek wine that is infused with pine resin is called __________ . New
Started by xclash
 116 Aug 28, 2020
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