1 A) yogurt. B) sourdough starter. C) yeast. D) egg whites. 2 A) tandoor B) chapatti C) dal D) chimenea 3 A) Paprika B) Chutney C) Daikon D) Garam masala 4 A) a purée of legumes. B) a dish of vegetables, legumes, and sometimes meat in hot highly spiced sauces. C) a thick, sweet and salty paste made of fermented soy, chiles, vinegar, and garlic. D) a zesty condiment made from fruit, sugar, spices, and vinegars. 5 A) South Indian cooking has more vegetarian dishes than North Indian cooking. B) South Indian desserts are sweetened dairy foods; North Indian desserts are fruit based. C) Rice is the staple grain in the south. Bread is more often found in the north. D) South Indian dishes tend to be spicier than North Indian dishes. 6 A) Shandon B) Szechuan C) Beijing D) Hunam 7 A) Poultry B) Vegetables C) Beef D) Seafood 8 A) a purée of legumes. B) a dish of vegetables, legumes, and sometimes meat in hot highly spiced sauces. C) a thick, sweet and salty paste made of fermented soy, chiles, vinegar, and garlic. D) a zesty condiment made from fruit, sugar, spices, and vinegars. 9 A) vinegar-dressed rice. B) made by preserving vegetables by fermentation. C) a soy sauce unique to Indonesia. D) a seaweed wrapper. 10 A) five B) four C) three D) two
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