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#1. Archaeological evidence from the Beligala cave shows that prehistoric people over 10,500 years ago consumed wild breadfruit and a type of banana known as _________.
Explanation: The text explicitly identifies the diet of these prehistoric people: “Consumed wild breadfruit and a type of banana known as ‘Atikesel’.” This provides a specific glimpse into their cave cuisine.
#2. The cornerstones of the ancient Sri Lankan diet, providing essential nutrients and energy, were paddy and _________.
Explanation: The source text identifies the “Staple Grains” as “Paddy and Kurakkan,” which were the “Cornerstones of the ancient Sri Lankan diet.”
#3. Historical texts mention seven particularly important grains, including Sali, Veehi, Varaka, and _________.
Explanation: The text lists the “Seven Sacred Grains,” which include “Sali (rice), Veehi (rice), Kedesa, Varaka, Kangu, Duma, and Yawa.” Yawa is the correct option from the list provided.
#4. The _________ inscription, from the reign of King Keerthi Sri Meghavarnabhaya, lists paddy, undu, green gram, and sesame as important food items.
Explanation: The text cites this specific inscription as evidence for the importance of these grains: “The Thonigala inscription… Lists paddy, undu, green gram, and sesame as important food items.”
#5. An ancient snack made from fried grain powder, mentioned in historical texts, was known as _________.
Explanation: The text identifies this specific snack: “‘Athsunu’: An ancient snack mentioned in historical texts… Made from fried grain powder.”
#6. The dessert “Thila Sangulika,” described in the “Dampiyaatuwagatapadaya,” was likely similar to “Thala Guli” and made from jaggery, candied fruit, and _________.
Explanation: The source text identifies the main ingredient of this dessert: “sweet balls made from sesame seeds, jaggery or sugar, and pieces of candied fruit.” “Thila” is the ancient term for sesame.
#7. Yams were a staple food in the ancient diet, with common varieties including Wel Ala, Kukulala, Katu Ala, and _________.
Explanation: The text lists several “Varieties” of yams that were staple foods, including “Wel Ala, Kukulala, Katu Ala, Kondola, and Bathala (sweet potato).”
#8. The “Saddharmarathnawaliya” describes a favorite dish of 12th-century elites, which consisted of fragrant El rice served with _________ cooked in ghee.
Explanation: The text provides a specific example of a royal feast dish: “Peacock meat cooked in ghee and served with fragrant El rice.”
#9. A simple but satisfying dish for common people, “Kadi Embula,” was made from _________ and served with Niwudu rice.
Explanation: The source text describes this “Food of the People”: “‘Kadi Embula’ is a simple but satisfying dish made from stale rice powder.”
#10. Ancient Sri Lankans used three primary cooking methods: ‘Bedum’ (frying), ‘Mellum’ (lightly cooking), and _________ (making gravy-based dishes).
Explanation: The text lists the “Three Main Techniques” of cooking, with “‘Hodda’: Making gravy-based dishes” being the third.
#11. Vegetables were prepared in specific ways, including ‘Anama’, ‘Embula’, and _________, which referred to dry curries meant to be eaten by hand.
Explanation: The text lists three “Vegetable Variations,” with “‘Niyambalawa’: Dry curries meant to be eaten by hand” being one of them.
#12. The essential trio of spices that formed the base of many ancient dishes were salt (‘Lunu’), dill (‘Duru’), and _________.
Explanation: The source text identifies the “Essential Trio” of base spices as “Lunu: Salt, Duru: Dill, and Miris: Chilli.”
#13. Besides the essential trio, five other commonly used spices were Sudu Duru, Kalu Duru, Koththamalli (coriander), Aba (mustard), and _________.
Explanation: The text lists the “Five Aromatic Additions,” which include “Sudu Duru, Kalu Duru, Koththamalli, Aba, and Uluhal.”
#14. The ancient word “Karambembiya,” found in historical texts, is understood to refer to the staple flavoring ingredient, _________.
Explanation: The text clarifies the meaning of this ancient term: “The word ‘Karambembiya’ in ancient texts… Refers to curry leaves.”
#15. While coconut oil was less prevalent, the most commonly used cooking oils and fats in ancient Sri Lanka were ghee (‘Githel’) and _________.
Explanation: The text identifies the “Common Oils” as “Dunthel and ghee (Githel),” noting that “Coconut oil (Polthel) was less prevalent.”
#16. “Yawagu,” also known as “Ulu Kenda,” was a thin gruel often made for the sick, using a ratio of one part rice to _________ parts water.
Explanation: The text provides the specific “Preparation Ratio” for this type of gruel: “Used a ratio of one part rice to six parts water.”
#17. The “Saddharmarathnawaliya” describes a luxurious gruel called _________, which was made with milk, bee honey, ghee, and orange juice.
Explanation: The text gives an example of a “Luxurious Gruel,” identifying it as “‘Rasa Ulu Kenda’” and listing its rich ingredients.
#18. Inscriptions from the 9th century mention “Kirigeri,” which refers to village cows, indicating that _________ consumption was widespread.
Explanation: The text explains the term “‘Kirigeri’” as “referring to village cows” and links this to the fact that “Milk Consumption: Widespread, even in rural areas.” ‘Kiri’ means milk.
#19. The term _________ in ancient inscriptions suggests that curd was a popular food, a fact supported by the “Poojawaliya” text.
Explanation: The text identifies the specific term for curd found in inscriptions: “The term ‘Dee Kiri’ in inscriptions… Suggests that curd was a popular food.”
#20. The ancient tax levied on fishing in the small channels that irrigated paddy fields was known as _________.
Explanation: The source text provides the specific name for this tax: “‘Mathrika Mathsya Bhagaya’: Tax… levied on fishing in small channels (‘Mathrika’) that irrigated paddy fields.” This shows the importance of fish as a food source.
