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Q 1: What is the staple food of Sri Lanka?
A) String Hoppers
B) Hoppers (Appa)
C) Rice
D) Kottu Roti
Explanation: Rice is the fundamental staple food, served with various curries for lunch and dinner.
Q 2: Which of these is a popular Sri Lankan street food made by chopping up flatbread?
A) Kottu Roti
B) Isso Wade
C) Kiribath
D) Lamprais
Explanation: Kottu Roti is made by finely chopping godamba roti (a flatbread) on a hot griddle with vegetables, eggs, meat, and spices, creating its distinctive rhythmic sound.
Q 3: "Kiribath" is a traditional dish often served for breakfast or on special occasions. What is it?
A) Milk Rice
B) Coconut Sambol
C) Fish Curry
D) Sweet Pudding
Explanation: Kiribath is rice cooked in thick coconut milk until creamy and formed into a cake-like shape, often served with lunu miris (a spicy onion sambol).
Q 4: What is the name of the iconic spicy coconut relish that accompanies almost every Sri Lankan meal?
A) Pol Sambol
B) Lunu Miris
C) Seeni Sambol
D) Gotu Kola Sambol
Explanation: Pol Sambol is a classic condiment made from grated coconut, red onions, dried Maldive fish, chili powder, and lime juice.
Q 5: "Lamprais" is a unique dish with influences from which colonial era in Sri Lanka?
A) British
B) Portuguese
C) Dutch
D) French
Explanation: Lamprais (from the Dutch *lomprijst*) is a meal of rice, meat curry, and side dishes all wrapped in a banana leaf and baked. It has Burgher community origins from the Dutch colonial period.
Q 6: Which ingredient is a fundamental and ubiquitous source of flavor in Sri Lankan cooking, used in curries, sambols, and even sweets?
A) Tamarind
B) Coconut
C) Pandan Leaf
D) Cinnamon
Explanation: Coconut, in the form of milk, oil, or grated flesh, is an essential ingredient in a vast majority of Sri Lankan dishes.
Q 7: What is "Wambatu Moju"?
A) A type of fish cutlet
B) Spicy eggplant/brinjal pickle
C) A coconut milk-based dessert
D) A herbal soup
Explanation: Wambatu Moju is a delicious sweet, sour, and spicy pickled dish made with eggplant (aubergine/brinjal), often served as a side.
Q 8: Which of these is a deep-fried, lentil-based snack often containing a whole chili or prawn?
A) Achcharu
B) Aluwa
C) Wade
D) Kokis
Explanation: Wade (or Vada) are savory, crispy fritters made from ground lentils. "Isso Wade" are topped with a prawn.
Q 9: "Pittu" is a common breakfast item. What are its main ingredients?
A) Rice flour and grated coconut
B) Wheat flour and sugar
C) Lentils and spices
D) Tapioca and jaggery
Explanation: Pittu is a cylindrical steamed cake made primarily from roasted rice flour and grated coconut, often served with curry or coconut milk.
Q 10: Which spice, native to Sri Lanka, is known as "true cinnamon" and is a major export?
A) Cloves
B) Cardamom
C) Ceylon Cinnamon
D) Black Pepper
Explanation: Sri Lanka is famous for producing the finest quality cinnamon (Cinnamomum verum), which is milder and sweeter than the more common Cassia variety.
Q 11: What is the name of the sour, tangy wood apple fruit often made into a refreshing drink?
A) Mangosteen
B) Rambutan
C) Durian
D) Divul (Bael Fruit)
Explanation: The wood apple, known as "Divul" in Sinhala, is used to make a popular drink called "Divul Kiri" (with milk) or "Divul Water".
Q 12: Which of these is a sweet, deep-fried, pretzel-like snack that is a Sinhala and Tamil New Year tradition?
A) Kavum
B) Kokis
C) Athirasa
D) Aluwa
Explanation: Kokis is a crispy, flower-shaped snack made from rice flour and coconut milk, deep-fried to perfection. It has Dutch-influenced origins.
Q 13: What is "Gotu Kola Sambol"?
A) A spicy onion relish
B) A coconut and fish flake relish
C) A salad made from chopped centella leaves
D) A sweet onion chutney
Explanation: This is a healthy and refreshing sambol made from finely chopped Gotu Kola (Asian pennywort/centella) leaves, coconut, and lime juice.
Q 14: Which curry is uniquely known for its use of a dark roasting technique for the curry powder?
A) White Chicken Curry
B) Jaffna Crab Curry
C) Black Pork Curry
D) Dhal Curry
Explanation: Sri Lankan Black Pork Curry gets its dark color and intense, smoky flavor from roasting the raw curry powder until it is very dark before adding other ingredients.
Q 15: What is the primary sweetening agent used in many traditional Sri Lankan sweets and desserts?
A) White Sugar
B) Honey
C) Jaggery (Kithul Hakuru)
D) Maple Syrup
Explanation: Jaggery, a unrefined sugar made from the sap of the kitul palm flower (or coconut palm), is the traditional sweetener, giving desserts a rich, caramel-like flavor.
Q 16: "Achcharu" refers to what kind of Sri Lankan food?
A) A type of flatbread
B) A pickled fruit salad
C) A meat marinade
D) A rice cake
Explanation: Achcharu is a tangy, sweet, and spicy pickle made with various fruits and vegetables like carrots, chillies, and young mangoes.
Q 17: Which seafood is a key ingredient in the famous "Jaffna Crab Curry"?
A) Tuna
B) Mud Crab
C) Prawns
D) Lobster
Explanation: This iconic curry from the Northern Peninsula uses fresh mud crab, cooked in a fiery, aromatic blend of Jaffna-style roasted curry powders.
Q 18: What is the main ingredient in the sweet "Kiri Bathi"?
A) Yogurt
B) Thickened Coconut Milk
C) Buffalo Curd
D) Condensed Milk
Explanation: Kiri Bathi, also known as Coconut Custard, is a solid, jelly-like dessert made by reducing thick coconut milk with sugar and jaggery.
Q 19: Which of these is NOT a common ingredient in a traditional Sri Lankan curry?
A) Lemongrass
B) Pandan Leaf (Rampe)
C) Curry Leaves
D) Cream
Explanation: Sri Lankan curries get their creaminess from coconut milk, not dairy cream. Lemongrass, pandan, and curry leaves are all common aromatics.
Q 20: "Buffalo Curd and Treacle" is a classic dessert. What is "treacle" in this context?
A) Honey
B) Maple Syrup
C) Palm Syrup (Kithul Pani)
D) Chocolate Sauce
Explanation: The treacle served with creamy, tangy buffalo curd is almost always "Kithul Pani," a sweet, caramel-flavored syrup tapped from the kitul palm flower.
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