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Practice Quizzes

1
Fish and seafood are common in New England cooking because
A)immigrants from Europe brought the recipes with them.
B)red meat is expensive.
C)they complement produce available.
D)they are readily available.
2
A dish of beans and corn adopted from Native Americans is called
A)succotash.
B)red flannel.
C)potboiler.
D)Brunswick stew.
3
Which of the following dishes did not originated with Germans who settled in Pennsylvania?
A)Scrapple
B)Shoofly Pie
C)Sauerkraut
D)Indian Pudding
4
A Hungarian stew made with beef and vegetables and flavored with paprika is
A)potboiler.
B)shepherd’s pie.
C)goulash.
D)kielbasa.
5
Which of the following is not a typical ingredient in Southern cooking?
A)Maple Syrup
B)Peanuts
C)Rice
D)Sweet Potatoes
6
_____, originally made from squirrel, is a classic stew from Kentucky to Alabama.
A)Succotash
B)Brunswick stew
C)Scrapple
D)Jambalaya
7
____ cooking combines French cuisine with the cooking of the South.
A)Creole
B)Cajun
C)Tex-Mex
D)Pennsylvania Dutch
8
_____ is a French word that means smothered.
A)Étouffée
B)Cioppino
C)Jambalaya
D)Succotash
9
Which of the following is not an ingredient contributed by Native Americans to Southwest cuisine?
A)Corn
B)Beans
C)Pumpkin
D)Wheat-flour
10
_____ is a flat, biscuit-like bread made with flour or oat and cooked on a cast iron surface over a hot grill.
A)Bannock
B)Croquette
C)Tortilla
D)Fry Bread
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