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World Dishes & Cuisines: Type-in

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#	Question	% correct
01	Which ingredient gives classic Andalusian gazpacho its familiar red base?	0%
02	Which spice blend supplies the characteristic heat in Ethiopian doro wat?	0%
03	What does the Korean dish name bibimbap most directly describe?	0%
04	Which liquid supplies the characteristic acidity that firms fish in Peruvian ceviche?	0%
05	Which feature distinguishes the traditional Moroccan cooking vessel called a tagine?	0%
06	Which legume is commonly fermented with rice in a traditional dosa batter?	0%
07	Ratatouille is a vegetable dish most closely associated with which French region?	0%
08	Which description best fits Sicily’s arancini?	0%
09	Which fresh herb forms the green bulk of a traditional Levantine tabbouleh?	0%
10	Which legume gives Brazilian feijoada its characteristic dark stew base?	0%
11	Ackee is traditionally paired with which preserved fish in Jamaica’s ackee and saltfish?	0%
12	Which pairing lies at the heart of Senegalese ceebu jën, also called thieboudienne?	0%
13	Which description best fits the Turkish dish mantı?	0%
14	Which two ingredients give Greek avgolemono its name and signature thickening mixture?	0%
15	Which acidic ingredient is central to many Filipino adobo preparations?	0%
16	Which vegetable is piled generously into Hiroshima-style okonomiyaki?	0%
17	Which feature is especially prized in Beijing roast duck?	0%
18	Which ingredient usually builds the broth base of Vietnamese phở bò?	0%
19	Which ingredient may add dark color and bittersweet depth to Mexican mole poblano?	0%
20	Jambalaya is most strongly associated with which US state?	0%

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Question

% correct

Which ingredient gives classic Andalusian gazpacho its familiar red base?

Which spice blend supplies the characteristic heat in Ethiopian doro wat?

What does the Korean dish name bibimbap most directly describe?

Which liquid supplies the characteristic acidity that firms fish in Peruvian ceviche?

Which feature distinguishes the traditional Moroccan cooking vessel called a tagine?

Which legume is commonly fermented with rice in a traditional dosa batter?

Ratatouille is a vegetable dish most closely associated with which French region?

Which description best fits Sicily’s arancini?

Which fresh herb forms the green bulk of a traditional Levantine tabbouleh?

Which legume gives Brazilian feijoada its characteristic dark stew base?

Ackee is traditionally paired with which preserved fish in Jamaica’s ackee and saltfish?

Which pairing lies at the heart of Senegalese ceebu jën, also called thieboudienne?

Which description best fits the Turkish dish mantı?

Which two ingredients give Greek avgolemono its name and signature thickening mixture?

Which acidic ingredient is central to many Filipino adobo preparations?

Which vegetable is piled generously into Hiroshima-style okonomiyaki?

Which feature is especially prized in Beijing roast duck?

Which ingredient usually builds the broth base of Vietnamese phở bò?

Which ingredient may add dark color and bittersweet depth to Mexican mole poblano?

Jambalaya is most strongly associated with which US state?