Question 1

What food ingredients are found abundantly in Russian forests?

Accepted Answer

A)  Mushrooms and nuts 
B)  Peaches and plums 
C)  Apples and pears 
D)  Onions and garlic 
A)  Mushrooms and nuts 
B)  Peaches and plums 
C)  Apples and pears 
D)  Onions and garlic A

Question 2

What food technique became popular in Russia when cooking stoves with burners were first introduced in the 18th century?

Accepted Answer

A)  Roasting 
B)  Frying 
C)  Baking 
D)  Steaming 
A)  Roasting 
B)  Frying 
C)  Baking 
D)  Steaming B

Question 3

Sturgeon caviar is so expensive because the fish species is not native to waters off the coast of Russia; it has to be imported from Asia over 1,000 miles away.

Accepted Answer

A) True 
 B)False  False

Question 4

What caused the cuisines of Russia and Eastern Europe to share so many flavors, cooking techniques and presentation styles?

Accepted Answer

A)  Over their history, they often changed borders and rulers with each other, thus creating a blended culture among all the people. 
B)  Food is not that important in this region. 
C)  It was too far away to trade with Europe, so only local foods were eaten. 
D)  They are the only flavors and cooking techniques that are possible in the cold climates. 
A)  Over their history, they often changed borders and rulers with each other, thus creating a blended culture among all the people. 
B)  Food is not that important in this region. 
C)  It was too far away to trade with Europe, so only local foods were eaten. 
D)  They are the only flavors and cooking techniques that are possible in the cold climates.

Question 5

What religious tradition influenced Russia's love for seafood and vegetable preparations including their famous beet soups?

Accepted Answer

A)  St. Peter's Church which promotes seafood as a heavenly food 
B)  Russian Orthodox Church restrictions on eating meat during holy days 
C)  Ramadan feast days and restriction on eating certain meats 
D)  Jewish fasting and restrictions on eating certain meats and seafood 
A)  St. Peter's Church which promotes seafood as a heavenly food 
B)  Russian Orthodox Church restrictions on eating meat during holy days 
C)  Ramadan feast days and restriction on eating certain meats 
D)  Jewish fasting and restrictions on eating certain meats and seafood

Question 6

What two flavors below are dominant in Russian and Eastern European cuisine?

Accepted Answer

A)  Basil and oregano 
B)  Caraway and dill 
C)  Cilantro and coriander 
D)  Mint and parsley 
A)  Basil and oregano 
B)  Caraway and dill 
C)  Cilantro and coriander 
D)  Mint and parsley

Question 7

What group of invaders introduced Russians to herring and pickled herring?

Accepted Answer

A)  Germans 
B)  Vikings 
C)  French 
D)  Iranians 
A)  Germans 
B)  Vikings 
C)  French 
D)  Iranians

Question 8

What three ingredients are added to beef that is slowly braised or stewed when making beef stroganoff?

Accepted Answer

A)  Carrots, celery and turnips 
B)  Tomatoes, chili peppers and allspice 
C)  Mushrooms, onions and sour cream 
D)  Dumplings, truffles and prunes 
A)  Carrots, celery and turnips 
B)  Tomatoes, chili peppers and allspice 
C)  Mushrooms, onions and sour cream 
D)  Dumplings, truffles and prunes

Question 9

Zakuska are an assortment of hors d'oeuvres and appetizers often served before a Russian meal.

Accepted Answer

A) True 
 B)False

Question 10

Russians learned to cook with rice from which of its neighbors?

Accepted Answer

A)  Scandinavia 
B)  Europe 
C)  Asia 
D)  Middle East 
A)  Scandinavia 
B)  Europe 
C)  Asia 
D)  Middle East

Question 11

What country had the most influence on Russian cuisine and dining at the end of the 18th century?

Accepted Answer

A)  United States 
B)  Portugal 
C)  England 
D)  France 
A)  United States 
B)  Portugal 
C)  England 
D)  France

Question 12

What is kasha, which shows up as a side dish on many Russian and Eastern European menus?

Accepted Answer

A)  Mix of healthy grains like millet, buckwheat and quinoa 
B)  Granola type cereal 
C)  Buckwheat groats 
D)  Stewed lentils 
A)  Mix of healthy grains like millet, buckwheat and quinoa 
B)  Granola type cereal 
C)  Buckwheat groats 
D)  Stewed lentils

Question 13

What food products are extremely popular in Russia and Eastern Europe thanks to influences from Scandinavia?

Accepted Answer

A)  Buckwheat pancakes 
B)  Stewed Reindeer and Caribou 
C)  Smoked and pickled fish 
D)  Beets, carrots and cabbage 
A)  Buckwheat pancakes 
B)  Stewed Reindeer and Caribou 
C)  Smoked and pickled fish 
D)  Beets, carrots and cabbage

Question 14

What great Russian leader is given credit for modernizing Russia into a viable country in the 17th and early 18th centuries and introducing European thoughts, customs and foods to the Russian people?

Accepted Answer

A)  Catherine the Great 
B)  Peter the Great 
C)  Czar Nicholas I 
D)  Czar Nicholas II 
A)  Catherine the Great 
B)  Peter the Great 
C)  Czar Nicholas I 
D)  Czar Nicholas II

Question 15

Because of the domination of a cold climate in Russia and much of Eastern Europe, what food preparation technique became a necessity early on and is still popular today?

Accepted Answer

A)  Preservation through drying, pickling and curing 
B)  Serving raw meat, seafood and vegetables 
C)  Stir fry and quick frying techniques because of a lack of wood for fuel 
D)  Cooking foods in a citrus solution similar to ceviche 
A)  Preservation through drying, pickling and curing 
B)  Serving raw meat, seafood and vegetables 
C)  Stir fry and quick frying techniques because of a lack of wood for fuel 
D)  Cooking foods in a citrus solution similar to ceviche

Question 16

Because of a heavy German influence, Polish foods are quite different from their other Eastern European neighbors.

Accepted Answer

A) True 
 B)False

Question 17

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?

Accepted Answer

A)  Braising and grilling 
B)  Baking and roasting 
C)  Sauté and deep frying 
D)  Poaching and simmering 
A)  Braising and grilling 
B)  Baking and roasting 
C)  Sauté and deep frying 
D)  Poaching and simmering

Question 18

The diverse climate of Poland makes it a good place for growing a variety of foods and livestock.

Accepted Answer

A) True 
 B)False

Question 19

As in Scandinavia, this dairy product became popular in Russia because of the need to preserve foods for the long winter months?

Accepted Answer

A)  Cream fraiche 
B)  Buttermilk 
C)  Whipping cream 
D)  Sour cream 
A)  Cream fraiche 
B)  Buttermilk 
C)  Whipping cream 
D)  Sour cream

Question 20

Because of a Middle Eastern influence on the cuisine of southern Yugoslavia, eggplant and rice dishes comprise a large part of the diet.

Accepted Answer

A) True 
 B)False

What food ingredients are found abundantly in Russian forests?

What food technique became popular in Russia when cooking stoves with burners were first introduced in the 18^th century?

Sturgeon caviar is so expensive because the fish species is not native to waters off the coast of Russia; it has to be imported from Asia over 1,000 miles away.

What caused the cuisines of Russia and Eastern Europe to share so many flavors, cooking techniques and presentation styles?

What religious tradition influenced Russia's love for seafood and vegetable preparations including their famous beet soups?

What two flavors below are dominant in Russian and Eastern European cuisine?

What group of invaders introduced Russians to herring and pickled herring?

What three ingredients are added to beef that is slowly braised or stewed when making beef stroganoff?

Zakuska are an assortment of hors d'oeuvres and appetizers often served before a Russian meal.

Russians learned to cook with rice from which of its neighbors?

What country had the most influence on Russian cuisine and dining at the end of the 18^th century?

What is kasha, which shows up as a side dish on many Russian and Eastern European menus?

What food products are extremely popular in Russia and Eastern Europe thanks to influences from Scandinavia?

What great Russian leader is given credit for modernizing Russia into a viable country in the 17^th and early 18^th centuries and introducing European thoughts, customs and foods to the Russian people?

Because of the domination of a cold climate in Russia and much of Eastern Europe, what food preparation technique became a necessity early on and is still popular today?

Because of a heavy German influence, Polish foods are quite different from their other Eastern European neighbors.

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?

The diverse climate of Poland makes it a good place for growing a variety of foods and livestock.

As in Scandinavia, this dairy product became popular in Russia because of the need to preserve foods for the long winter months?

Because of a Middle Eastern influence on the cuisine of southern Yugoslavia, eggplant and rice dishes comprise a large part of the diet.

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Exam 7: Russia and Eastern Europe

What food ingredients are found abundantly in Russian forests?

What food technique became popular in Russia when cooking stoves with burners were first introduced in the 18th century?

Sturgeon caviar is so expensive because the fish species is not native to waters off the coast of Russia; it has to be imported from Asia over 1,000 miles away.

What caused the cuisines of Russia and Eastern Europe to share so many flavors, cooking techniques and presentation styles?

What religious tradition influenced Russia's love for seafood and vegetable preparations including their famous beet soups?

What two flavors below are dominant in Russian and Eastern European cuisine?

What group of invaders introduced Russians to herring and pickled herring?

What three ingredients are added to beef that is slowly braised or stewed when making beef stroganoff?

Zakuska are an assortment of hors d'oeuvres and appetizers often served before a Russian meal.

Russians learned to cook with rice from which of its neighbors?

What country had the most influence on Russian cuisine and dining at the end of the 18th century?

What is kasha, which shows up as a side dish on many Russian and Eastern European menus?

What food products are extremely popular in Russia and Eastern Europe thanks to influences from Scandinavia?

What great Russian leader is given credit for modernizing Russia into a viable country in the 17th and early 18th centuries and introducing European thoughts, customs and foods to the Russian people?

Because of the domination of a cold climate in Russia and much of Eastern Europe, what food preparation technique became a necessity early on and is still popular today?

Because of a heavy German influence, Polish foods are quite different from their other Eastern European neighbors.

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?

The diverse climate of Poland makes it a good place for growing a variety of foods and livestock.

As in Scandinavia, this dairy product became popular in Russia because of the need to preserve foods for the long winter months?

Because of a Middle Eastern influence on the cuisine of southern Yugoslavia, eggplant and rice dishes comprise a large part of the diet.

Caribbean Islands

South America

Mexico

Australia and New Zealand

India

Vietnam, Thailand, Indonesia, and the Philippines

Japan and Korea

China

Israel

Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey

The Countries of Africa

Scandinavia

Germany

Italy

France

Spain and Portugal

British Isles

Filters

What food technique became popular in Russia when cooking stoves with burners were first introduced in the 18^th century?

What country had the most influence on Russian cuisine and dining at the end of the 18^th century?

What great Russian leader is given credit for modernizing Russia into a viable country in the 17^th and early 18^th centuries and introducing European thoughts, customs and foods to the Russian people?