Deck 5: Germany

Question 1

Cooking methods used in present day Germany came from which ancient invading group?

A) Vikings
B) Moors
C) French
D) Romans

Answer 1

Romans

Question 2

What did the Roman conquerors plant along the banks of the Rhine and Mosel Rivers to quench their thirst for fermented beverages?

A) Barley
B) Hops
C) Corn
D) Grape vines

Answer 2

Grape vines

Question 3

Starting in 900 AD, how long did the nomadic German tribes rule over what was left of the Roman Empire?

A) Over 800 years
B) Over 900 years
C) Over 400 years
D) Over 200 years

Answer 3

Over 900 years

Question 4

Which of the following poultry has always been an important part of the German diet?

A) Geese
B) Turkeys
C) Chickens
D) Ducks

Question 5

When was the country of Germany first united under one sovereign?

A) 1492 AD
B) 1533 AD
C) 1871 AD
D) 1776 AD

Question 6

What two things about Germany's topography contribute the most to its great variety of foods?

A) High mountains and low valleys
B) Large plateaus and dry climate
C) Ocean coastline and interior lakes
D) Multiple rivers and fertile lands

Question 7

Which two spices listed here are common in German cuisine and can show up in the kitchens and bakeries?

A) Cumin and cilantro
B) Tarragon and chervil
C) Anise and fennel
D) Caraway and Juniper berries

Question 8

Which of the following types of fruit is often associated with German cooking?

A) Avocadoes
B) Mangoes
C) Cherries
D) Grapefruit

Question 9

What is the cooking method that creates the famous German sauerbraten?

A) Roasting
B) Frying
C) Braising
D) Poaching

Question 10

Which of the following types of ingredients epitomize the German kitchen?

A) Grilled beef and rice
B) Smoked and pickled meats, vegetables and seafood
C) Oranges and pineapples
D) Salted and canned fish

Question 11

In what region of the world was fermented cabbage a well-known tradition, long before the Germans adopted it?

A) China
B) Bahamas
C) Middle East
D) Northern Europe

Question 12

What is the main ingredient in traditional German sausage known as braunshweiger?

A) Ground lamb
B) Ground liver
C) Ground beef
D) Ground pork

Question 13

Which of the following are common flavor ingredients in northern German kitchens?

A) Bacon and bacon grease
B) Ginger and turmeric
C) Paprika and mint
D) Cilantro and cumin

Question 14

What two species of seafood do the Baltic Sea and the Black Sea produce which the Germans enjoy fresh, pickled and smoked?

A) Eel and herring
B) Crabs and octopus
C) Salmon and trout
D) Sole and cod

Question 15

What modern-day sausage had its birth in Frankfurt, Germany, but was later brought to the United States by immigrants?

A) Kielbasa
B) Hot dogs
C) Black pudding
D) Chorizo

Question 16

Salads and desserts are more popular in southern Germany than northern areas.

Question 17

Pig's feet and snout often appear in sauerkraut recipes in northern Germany.

Question 18

The famous Black Forest cake from southern Germany is flavored with spiced rum and dried apricots.

Question 19

Since potatoes were not introduced to Germans until the 16^th century they never became a large part of the German diet.

Question 20

Rouladen are pieces of beef that have been pounded thin and commonly filled with sliced pickles and sauerkraut before rolling and braising.