Question

1. Georgian cooking is characterized as:
A. Simple
B. Bland
C. Elaborate
D. Unimportant to people
2. The use of chilli in many dishes makes them taste:
A. Salty
B. Hot
C. Sweet
D. Like chocolate
3. The Georgian diet is characterized as:
A. Having great variety
B. Very limited
C. Using a great deal of fish
D. Using few herbs and spices
4. All of the following are mentioned as ingredients in Georgian vegetable dishes except:
A. Mushrooms
B. Aubergines
C. Spinach
D. Zucchini
5. Georgian cheeses are sometimes criticized as being too:
A. Rich
B. Creamy
C. Salty
D. Sweet
6. Softwild plums are an ingredien in:
A. Tkemali
B. Matsoni
C. Ajika
D. Pkhali
7. Fruit is characterized as being:
A. In short supply
B. Available only in the summer months
C. Ravely eaten with cake
D. Very plentiful
8. Meal times among Georgians:
A. Are set by strict tradition
B. Vary from family to family
C. Are not fixed
D. Vary according to region
9. Wine and vodka may be served:
A. At dinner only
B. At breakfast and dinner
C. At lunch
D. If a house guest asks for them
10. Foods eaten at breakfast may be:
A. Similar to foods eaten for dinner
B. Bread, cheese, or omelettes
C. Honey and jam
D. All of the above

Answer 1

1 в 2 а 3б 4б 5в 6а 7а 8d 9c 10d