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Chapter 2: International Trade Frameworks and Policy
TRUE/FALSE
1. Common coinage was developed in ancient Rome to ensure that business transactions could easily be
carried out throughout the empire.
ANS: T PTS: 1 DIF: Easy REF: p. 33

OBJ: LO: 2-1 NAT: BUSPROG: Analytic
STA: DISC: International Perspective KEY: Bloom's: Knowledge
2. The feudal system encouraged the development of an open-state economy.
ANS: F PTS: 1 DIF: Easy REF: p. 35

3. The Smoot-Hawley Act reduced duties to increase the volume of imports into the United States.
ANS: F PTS: 1 DIF: Moderate REF: p. 35

OBJ: LO: 2-1 NAT: BUSPROG: Ethics
4. The belief that international trade was a key to worldwide prosperity led the United States to createa
“Pax Americana.”

5. The MFN is the equal opportunity clause of international trade.

6. In the sugar and confectionery industries, tariffs tend to decrease with the degree of processing.

7. The WTO has ceased to exist as a separate institution and has become part of the GATT.

8. The original goal of the International Monetary Fund (IMF) was to provide for variable exchange rates
between member countries.

9. The World Bank was initially formed in 1944 to aid countries suffering from the destruction of war.

10. The Transatlantic Business Dialogue (TBD) is a nongovernmental organization composed of business
leaders from Europe and the United States.

11. Over the long term, the export activities of a nation are the key to the inflow of imports andtherefore
to the provision of choice, competition, and new insights.

12. The availability of a large U.S. domestic market and the relative distance to foreign markets resulted in
U.S. manufacturers simply not feeling a compelling need to seek business beyond national borders.

13. One key way to reduce trade deficits is to decrease exports.

14. The competitive pressures exerted by imports work to keep quality high and prices low.

15. Foreign direct investments tend to be equally distributed across all industries.

16. A restriction of foreign direct investments will result in less domestic control over industries.

17. The United States often attempts to transfer its own trade laws abroad, resulting in bilateral conflicts.
ANS: T PTS: 1 DIF: Moderate REF: p. 47

18. Government support in the form of export promotion assistance is appropriate if it increases market
transparency.

19. The U.S. need is for reactive, ad hoc trade responses to specific situations.

20. In order to be successful in international trade, policymakers must be willing to trade off long-term
goals to achieve short-term objectives.

MULTIPLE CHOICE
1. Which of the following measures by the Roman Empire contributed to the functioning of the
international marketplace and to the reduction of business uncertainty?
a. The marching of its legions and warfare
b. An excellent communication system
c. Provision of mixed aid credits by the empire
d. Development of a closed-state economy in the empire
ANS: B PTS: 1 DIF: Moderate REF: p. 33
2. The evolution of European feudalism was due to a function of .

a. finance and banking
b. trade and marketing
c. environmental and cultural differences
d. public administration and governance
ANS: B PTS: 1 DIF: Easy REF: p. 35
3. Which act raised duties to reduce the volume of imports into the United States, in the hopes that this
would restore domestic employment?
a. The Export Trading Company Act
b. The Gramm-Leach-Bliley Act
c. The Sarbanes-Oxley Act
d. The Smoot-Hawley Act
ANS: D PTS: 1 DIF: Easy REF: p. 35
OBJ: LO: 2-1 NAT: BUSPROG: Ethics
4. The Soviet Union, as the leader of the Eastern bloc, developed the , which focused on
developing strong linkages among the members of the Soviet bloc and discouraged relations with the
West.
a. Gulf Cooperation Council
b. Transatlantic Business Dialogue
c. MERCOSUR
d. Council for Mutual Economic Assistance
ANS: D PTS: 1 DIF: Moderate REF: p. 36
5. The has its origins in the GATT, to which it became the successor organization in January of
1995.
a. IMF
b. WTO
c. World Bank
d. MERCOSUR
6. Which of the following began in 1947 as a set of rules for nondiscrimination, transparent procedures,
and settlement of disputes in international trade?
a. The Free Trade Area of the Americas
b. The General Agreement on Tariffs and Trade
c. The North American Free Trade Agreement
d. The General Agreement on Trade in Services
7. Which of the following statements about the GATT is true?

a. Services and agriculture were the main areas covered by GATT.
b. It began as a set of rules for settlement of disputes in domestic trade.
c. It was designed to operate by consensus.
d. Over time, it evolved into an institution that focused on increasing the prevailing low
tariffs.
ANS: C PTS: 1 DIF: Moderate REF: p. 37
8. The WTO is responsible for all of the following except .

a. GATS
b. TRIPS
c. TRIMS
d. IMF
9. Which of the following statements about the WTO is true?

a. Provisions are made at the WTO for decisions to be made by majority vote if a consensus
cannot be achieved.
b. A successful WTO may well endorse the sovereignty of nations.
c. The original goal of the WTO was to provide for fixed exchange rates between countries.
d. Outside groups such as nongovernmental organizations believe the WTO will assist their
causes.
ANS: A PTS: 1 DIF: Moderate REF: p. 37
10. What is the core mission of the WTO?

a. To provide for general difficulties in the market entry of foreign products
b. To provide preferential treatment to domestic bidders over foreign bidders
c. To facilitate international trade and investment
d. To deal with social causes and issues such as labor laws and competition
11. Which of the following statements about the IMF is true?

a. The IMF contributed toward providing international liquidity and toward facilitating
international trade.
b. In light of the worldwide slowdown of economies and the financial crisis, the IMF focused
on its traditional customers of the developed markets and economies.
c. In order to ensure that a local stimulus would not be suffocated by global restrictions, the
IMF minimized simultaneous expansions in economies.
d. The original goal of the IMF ensured variable exchange rates between countries.
ANS: A PTS: 1 DIF: Challenging REF: p. 39
12. How much funding was required from members during the creation of the International Monetary
Fund?
a. Twenty-five percent in gold or dollars, the rest in the members’ local currency
b. Twenty-five percent in commodities, the rest in American dollars
c. Twenty-five percent in dollars, the rest in members’ local currency or gold
d. Twenty-five percent in gold, the rest in American dollars or the members’ local currency
13. The International Bank for Reconstruction and Development is also known as the .
a. Export-Import Bank
b. UNDP
c. World Bank
d. IMF
14. The European Union is an example of a(n) .

a. economic bloc
b. export consortium
c. multilateral negotiation
d. nontariff barrier zone
STA: DISC: International Perspective KEY: Bloom's: Application
15. Which of the following integrates the economic and political activities of nations?
a. Political reforms
b. Export consortia
c. Economic blocs
d. Born globals
ANS: C PTS: 1 DIF: Easy REF: p. 41
16. Which currency is most accepted worldwide?

a. The euro
b. The U.S. dollar
c. The Japanese yen
d. The British Pound
17. What is the term used for a firm founded with a global scope in mind from the very beginning?
a. Global
b. Economic bloc
c. Multinational
d. Born global
18. are special because they can affect currency values and the fiscal and monetary policies of
governments, shape public perception of competitiveness, and determine the level of imports a country
can afford.
a. Protectionistic laws
b. Mixed aid credits
c. Exports
d. Nontariffs
19. Which of the following statements is true about foreign direct investment?
a. Foreign investments may result in growing concern among policymakers about
dependency on foreign owners.
b. The United States is the sole foreign direct investor in the world.
c. Foreign affiliates are not participants of trade.
d. Foreign direct investment tends to be distributed equally across all industries.
20. When a company expands its market by offering its products to international customers, it can produce
more of its products efficiently, thus reducing the overall cost of each individual unit. This is known as
.
a. product diversification
b. product differentiation
c. economies of scale
d. monopolistic competition
21. Which of the following statements is true about exports?

a. Exports are important in a microeconomic sense, in terms of balancing the trade account.
b. Exporting ultimately leads to a firm achieving diseconomies of scale.
c. Exporting results in a firm being overly dependent on a particular market.
d. Exporting makes a firm sensitive to different demand structures and cultural dimensions.
ANS: D PTS: 1 DIF: Challenging REF: p. 45
22. Which of the following is the result of a country’s decision to impose restrictionson its foreign direct
investments?
a. Free access to foreign capital
b. Lower interest rates
c. Tightened credit markets
d. Decreased domestic market share
23. How has the U.S. Congress responded in light of persistent trade deficits, growing foreign direct
investment, and the tendency of some firms and industries to seek legislative redress for failures in
marketplace?
a. It left all trade decisions to be made by the WTO.
b. It organized a ban of imported products which compete with longstanding companies.
c. It provided more powers to the president to restrict trade.
d. It declared “war” on countries that restricted foreign direct investments.
24. “Voluntary” import restraints have been used mainly in areas such as textiles, automobiles, and steel,
and are intended to .
a. help domestic companies regain their trade prominence of years past
b. show good political citizenship by members
c. penalize exporters of raw materials
d. situate the imports as a political component as opposed to a trade embargo
STA: DISC: International Perspective KEY: Bloom's: Comprehension
25. Meat-eats, a business entity located in Miami has recently started promoting “Buying U.S.A.,” a
campaign that focuses on the purchase of meat products that are manufactured exclusively in the
United States. This campaign would be projected as .
a. a nontariff barrier to trade
b. poor public relations
c. significantly helping the international global market
d. increasing the levels of global competition
26. Providing preferential treatment to domestic bidders over foreign bidders, using national standards that
are not comparable to international standards, placing emphasis on design rather than performance,
and providing for general difficulties in the market entry of foreign products are all examples of
.
a. import/export quotas
b. protectionistic legislation
c. mixed aid credits
d. nontariff barriers
27. The Export-Import Bank of the United States gives loans known as that are composed partially
of commercial interest rates and partially of highly subsidized developmental aid interest rates.
a. untied aid credits
b. mixed aid credits
c. payday loans
d. title loans
28. When U.S. firms work together to establish export promotion development, as allowed by the Export
Trading Company Act of 1982, the companies are in effect forming a(n) .
a. trading treaty
b. trade promotion authority
c. export consortia
d. export diversification
29. The disappointment with past trade negotiations is mainly the result of .
a. lack of funds
b. low global competitiveness
c. excessive competitiveness
d. overblown expectations
30. The authority to negotiate international agreements with a reasonable certainty that the negotiation
outcome will not be subject to minute amendments must be given by Congress to the .
a. judiciary
b. business leaders
c. functional intermediaries
d. executive branch
31. Trade negotiations that are conducted between two nations are known as .
a. coalition pacts
b. multilateral treaties
c. bilateral negotiations
d. negotiation frameworks
32. Which of the following gave Congress the right to accept or reject trade treaties and agreements, but
reduced the amendment procedures?
a. Protectionistic legislation
b. Trade promotion authority
c. Judicial immunity
d. Export consortia
ANS: B PTS: 1 DIF: Moderate REF: p. 53
33. What must policymakers do for trade and investment negotiations between countries to be
long-lasting?
a. Appoint taxing authority from an outside third nonexclusive country.
b. Total cost of policy measures affecting trade and investment should be ignored.
c. Trade off short-term achievements for long-term goals.
d. Implement profit booking in the short term.
34. When economic coordination between trading partners continues, leading trading nations will .
a. propagate increased competitiveness
b. exploit the dollar and devalue it in relation to the euro
c. compromise the WTO charter
d. lose their national sovereignty to some degree
35. Policymakers will be sufficiently responsive in setting international trade policy objectives that
increase opportunities for firms and choices for consumers when .
a. the voices of retailers, consumers, wholesalers, and manufacturers are heard
b. all nations adopt the IMF treaty
c. the WTO imposes sanctions on nonresponsive countries
d. a performance plan is developed to adhere to customer feedback
ESSAY
1. How did international trade affect the rise and fall of the Roman Empire?
ANS:
One of the major world powers in ancient history was the Roman Empire. Its impact on thought,
knowledge, and development can still be felt today. Even while expanding their territories through
armed conflicts, the Romans placed primary emphasis on encouraging international business activities.
The principal approaches used to implement this emphasis were the Pax Romana, or the Roman Peace,
and common coinage. The Pax Romana ensured that merchants were able to travel safely on roads.
The common coinage ensured that business transactions could be carried out easily throughout the
empire. The immense growth of the Roman Empire occurred through the linkages of business rather
than through the marching of its legions and warfare. When the outside tribes attacked the empire, the
Roman empire was already substantially weakened, because former allies no longer saw any advantage
in being associated with the Romans and willingly cooperated with the invaders. This indicates that
international trade played a major role in world history, especially with the Roman Empire.
PTS: 1 DIF: Moderate REF: p. 33 | p. 35 OBJ: LO: 2-1

NAT: BUSPROG: Analytic STA: DISC: International Perspective
KEY: Bloom's: Knowledge
2. Explain the significance of the World Bank.
ANS:
The World Bank’s official name is the International Bank for Reconstruction and Development. It was
formed in 1944 to aid countries suffering from the destruction of war. After completing this process
most successfully, it has since taken on the task of aiding world development. With new nations
emerging from the colonial fold of the world powers of the early twentieth century, the bank has made
major efforts to assist fledgling economies to participate in a modern economic trade framework. More
recently, the bank has begun to participate actively with the IMF to resolve the debt problems of the
developing world and to bring a market economy to the former members of the Eastern bloc.Major
debates surround the effectiveness of the bank’s expenditures.
The World Bank tries now to reorient its outlook, focusing more on capacity building and the
development of human capital through investments into education and health. Key performance
criteria are now the sustainability of growth and development, addressing higher commodity prices,
agricultural assistance in times of higher food prices, opening world trade to all countries, and greater
participation of rising economic powers and developing nations in the bank’s governance. As it
approaches its major challenge of reducing global poverty, the World Bank “delivers technical,
financial, and other assistance to those most in need and where it can have the greatest impact and
promote growth: to the poorest countries, fragile states, and the Arab World; to middle-income
countries; to solving global public goods issues; and to delivering knowledge and learning services.”
PTS: 1 DIF: Moderate REF: p. 40-41 OBJ: LO: 2-2

KEY: Bloom's: Comprehension
3. Describe the significance of export promotion efforts.
ANS:
Many countries provide export promotion assistance to their firms. Key reasons for such assistance are
the national need to earn foreign currency, the encouragement of domestic employment, and the
increase in domestic economic activity. Many forms of export promotion can be seen as government
distortion of trade because government support simply results in a subsidization of profitability or
reduction of risk. Yet there are instances where such intervention may be justified. Government
support can be appropriate if it annuls unfair foreign practices, increases market transparency and
therefore contributes to the better functioning of markets, or helps overcome, in the interest of
long-term national competitiveness, the short-term orientation of firms.
The U.S. Department of Commerce provides companies with an array of data on foreign trade and
marketing developments. Its Commercial Service provides a link with U.S. businesses in terms of
information flow and market assistance. Efforts are made to coordinate the activities of diverse federal
agencies. An official interagency advocacy network was created that helps U.S. companies win
overseas contracts for large government purchases abroad. A variety of agencies now collaborate in
order to continue to improve services to U.S. exporters.Many countries also provide substantial levels
of private-sector support. A new focus has come about in the area of export financing. Policymakers
have increasingly recognized that U.S. business may be placed at a disadvantage if it cannot meet the
subsidized financing rates of foreign suppliers. The Export-Import Bank of the United States, charged
with the mission of aggressively meeting foreign export-financing conditions, has in recent years even
resorted to offering mixed aid credits. The bank has also launched a major effort to reach out to
smaller-sized businesses and assist in their export success. Tax legislation that inhibited the
employment of Americans by U.S. firms abroad has also been altered to be more favorable to U.S.
firms. One other export-promotion development was the passage of the Export Trading Company Act
of 1982. Intended to be the U.S. response to Japanese sogoshoshas, or international trading firms, this
legislation permits firms to work together to form export consortia. The basic idea was to provide the
foreign buyer with a one-stop shopping center in which a group of U.S. firms could offer a variety of
complementary and competitive products. By exempting U.S. firms from current antitrust statutes, and
by permitting banks to cooperate in the formation of these ventures through direct capital participation
and the financing of trading activities, the government hoped that more firms could participate in the
international marketplace.
PTS: 1 DIF: Challenging REF: p. 51-52 OBJ: LO: 2-3
KEY: Bloom's: Comprehension
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DRESSED CUCUMBERS.
Pare and slice them very thin, strew a little fine salt over them, and
when they have stood a few minutes, drain off the water, by raising
one side of the dish, and letting it flow to the other; pour it away,
strew more salt, and a moderate seasoning of pepper on them, add
two or three tablespoonsful of the purest salad-oil, and turn the
cucumbers well, that the whole may receive a portion of it; then pour
over them from one to three dessertspoonsful of chili vinegar, and a
little common, should it be needed; turn them into a clean dish and
serve them.
Obs.—If very young, cucumbers are usually dressed without being
pared, but the tough rind of full-grown ones being extremely
indigestible, should be avoided. The vegetable, though apt to
disagree with persons of delicate habit, when sauced in the common
English mode, with salt, pepper, and vinegar only, may often be
eaten by them with impunity when dressed with plenty of oil. It is
difficult to obtain this perfectly fresh and pure here; and hence,
perhaps, arises in part the prejudice which, amongst us, is so often
found to exist against the use of this most wholesome condiment.
MANDRANG, OR MANDRAM.
(West Indian Receipt.)

Chop together very small, two moderate-sized cucumbers, with
half the quantity of mild onion; add the juice of a lemon, a
saltspoonful or more of salt, a third as much of cayenne, and one or
two glasses of Madeira, or of any other dry white wine. This
preparation is to be served with any kind of roast meat.
ANOTHER RECEIPT FOR MANDRAM.
Take three or four cucumbers, so young as not to require paring;

score the ends well, that when they are sliced they may fall into
small bits; add plenty of young onions, cut fine, the juice of half a
lemon, a glass of sherry or Madeira, and a dessertspoonful of chili
vinegar.
DRESSED CUCUMBERS.
(Author’s Receipt.)
Cut into lengths of an inch or rather more, one or two freshly
gathered cucumbers, take off the rind, and then pare them round
and round into thin ribbons, until the watery part is reached:—this is
to be thrown aside. When all are done, sprinkle them with cayenne
and fine salt, and leave them to drain a little; then arrange them
lightly in a clean dish, and sauce them with very fine oil, well mixed
with chili vinegar, or with equal parts of chili and of common vinegar.
Cucumbers, 2 or 3; salt, 1 to 2 saltspoonsful; little cayenne; oil, 6
to 8 tablespoonsful; chili vinegar, or equal parts of this and common
vinegar, 2 to 4 tablespoonsful.
Obs.—When the flavour of eschalots is much liked, a teaspoonful
or more of the vinegar in which they have been steeped or pickled
may be added to this dish.
STEWED CUCUMBERS.
(English mode.)
Pare, and split into quarters, four or five full-grown but still young
cucumbers; take out the seeds and cut each part in two; sprinkle
them with white pepper or cayenne; flour and fry them lightly in a
little butter, lift them from the pan, drain them on a sieve, then lay
them into as much good brown gravy as will nearly cover them, and
stew them gently from twenty-five to thirty minutes, or until they are
quite tender. Should the gravy require to be thickened or flavoured,
dish the cucumbers and keep them hot while a little flour and butter,
or any other of the usual ingredients, is stirred into it. Some persons
like a small portion of lemon-juice, or of chili vinegar added to the
sauce; cucumber vinegar might be substituted for these with very
good effect, as the vegetable loses much of its fine and peculiar
flavour when cooked.
25 to 30 minutes.
Obs.—The cucumbers may be left in entire lengths, thrown into
well-salted boiling water, and simmered for ten minutes, then
thoroughly drained upon the back of a sieve, and afterwards stewed
very quickly until tender in some highly-flavoured brown gravy, or in
the Spanish sauce of page 101.
CUCUMBERS À LA POULETTE.
The cucumbers for this dish may be pared and sliced very thin; or
quartered, freed from the seeds, and cut into half-inch lengths; in
either case they should be steeped in a little vinegar and sprinkled
with salt for half an hour before they are dressed. Drain, and then
press them dry in a soft cloth; flour them well, put a slice of butter
into a stewpan or saucepan bright in the inside, and when it begins
to boil throw in the cucumbers, and shake them over a gentle fire for
ten minutes, but be careful to prevent their taking the slightest
colour; pour to them gradually as much strong, but very pale veal
stock or gravy as will nearly cover them; when it boils skim off the fat
entirely, add salt and white pepper if needed, and when the
cucumbers are quite tender, strew in a large teaspoonful of finely-
minced parsley, and thicken the sauce with the yolks of two or three
eggs. French cooks add the flour when the vegetable has stewed in
the butter, instead of dredging it upon them at first, and this is
perhaps the better method.
CUCUMBERS À LA CRÊME.
Boil them tolerably tender in salt and water, drain them well, then
stew them for a few minutes in a thick béchamel, and serve them in
it.
FRIED CUCUMBERS TO SERVE IN COMMON HASHES AND
MINCES.
If very young they need not be pared, but otherwise, take off the
rind, slice, and dredge them lightly with pepper and flour, but put no
salt at first; throw them into very hot butter or clarified dripping, or
they will not brown; when they are nearly done sprinkle some salt
amongst them, and as soon as they are quite tender, lift them out
with a slice, drain them well, and place them lightly over the hash or
mince. A small portion of onion may be fried with them when it is
liked.
MELON.
This in France and in other parts of the Continent is served and

eaten with the bouilli (or beef boiled tender in the soup-pot), with a
seasoning of salt and pepper only; but the fruit is there far more
abundant, and of infinitely finer growth than with us, and requires so
little care, comparatively, that it is planted in many places in the open
fields, where it flourishes admirably.
TO BOIL CAULIFLOWERS.
Trim off the outside leaves, and cut the stems quite close to the
cauliflowers; let them lie for an hour in plenty of cold water with a
handful of salt in it, to draw out any insects that may be amongst
them; then wash them very thoroughly, and examine them well, to be
assured that none remain in any part of them; throw them into a
large pan of boiling water salted as for asparagus, and quite cleared
from scum; for this, if not removed, will adhere to the cauliflowers
and spoil their appearance. When the stalks are tender lift them out,
dish them neatly, and send good melted butter to table with them.
20 to 30 minutes.
CAULIFLOWERS.
(French Receipt.)
Cut the cauliflowers into small handsome tufts, and boil them until
three parts done, drain them well, toss them for a moment in some
thick melted butter or white sauce, and set them by to cool. When
they are quite cold, dip them separately into the batter of Chapter V.,
fry them a light brown, arrange them neatly in a dish, and serve them
very hot.
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers,
and cut the stalks off very closely, so that they will stand upright in
the dish in which they are served; boil them tolerably tender, but not
sufficiently so as to hazard their breaking; drain them well, and dish
them, so as to give the whole the appearance of one cauliflower;
pour a little good white sauce equally over the tops, and on this
strew grated Parmesan cheese, drop over it a little clarified butter,
add another layer of cheese, and cover the whole with the finest
bread-crumbs; moisten these with more clarified butter, and brown
them with a salamander, or set the dish into the oven, to give them
colour; pour white sauce round the cauliflowers, and send them very
hot to table.
CAULIFLOWERS À LA FRANÇAISE.
Strip away all the green leaves, and divide each cauliflower into
three or four parts, trimming the stalks quite close; put them, with the
heads downwards, into a stewpan which will just hold them, half
filled with boiling water, into which an ounce of good butter and some
salt have previously been thrown; so soon as they are quite tender,
drain the water from them, place a dish over the stewpan and turn it
gently upside down; arrange the vegetables neatly in the form of one
large cauliflower and cover it with good melted butter, into which a
little lemon-juice has been stirred.
12 to 18 minutes.
BROCCOLI.
This is boiled, and served in the same manner as cauliflowers

when the heads are large; the stems of the branching broccoli are
peeled, and the vegetable, tied in bunches, is dressed and served,
like asparagus, upon a toast.
10 to 20 minutes.
TO BOIL ARTICHOKES.
After they have been soaked and well washed, cut off the stems
quite close, trim away a few of the lower leaves, and clip the points
of all; throw the artichokes into plenty of fast-boiling water, ready
salted and skimmed, with the addition of the proportion of soda
directed in page 309, as this will greatly improve the colour of the
vegetable. When extremely young, the artichokes will be tender in
from half to three quarters of an hour, but they will require more than
double that time when at their full growth: when the leaves can be
drawn out easily they are done. Send good melted butter to table
with them. They should be boiled always with the stalk-ends
uppermost.
Very young, 1/2 to 3/4 hour; full-grown, 1-1/4 to 2 hours.
Obs.—French cooks lift the tops from the artichokes before they
are served, and replace them after having taken out the chokes: this
is an excellent plan, but it must be expeditiously done to prevent the
vegetable from cooling.
FOR ARTICHOKES EN SALADE
(See Chapter VI.)

VEGETABLE MARROW.
It is customary to gather this when not larger than a turkey’s egg,

but we should say that the vegetable is not then in its perfection. The
flesh is whiter and of better flavour when the gourd is about six
inches long; at least we have found it so with the kinds which have
fallen under our observation. It may either be boiled in the skin, then
pared, halved, and served upon a toast; or quartered, freed from the
seed, and left until cold, then dipped into egg and fine crumbs of
bread, and fried; or it may be cut into dice, and re-heated in a little
good white sauce; or stewed tender in butter, and served in well-
thickened veal gravy, flavoured with a little lemon-juice. It may
likewise be mashed by the receipt which we have given for turnips,
and in that form will be found excellent. The French make a fanciful
dish of the marrows thus: they boil them tender in water, and halve
them lengthwise as is usual, they then slice a small bit off each to
make them stand evenly in the dish, and after having hollowed the
insides, so as to leave a mere shell, about half an inch thick, they fill
them with a thick rich mince of white meat, and pour white sauce
round them; or they heap fried bread-crumbs over the tops, place the
dish in the oven for a few minutes, and serve them without sauce.
Size of turkey’s egg, 10 to 15 minutes; moderate-sized, 20 to 30;
large, 3/4 to 1 hour.
ROAST TOMATAS.
(To serve with roast leg, loin, or shoulder of mutton.)

Select them nearly of the same size, take off the stalks, and roast
them gently in a Dutch oven, or if more convenient, place them at the
edge of the dripping-pan, taking care that no fat from the joint shall
fall upon them, and keeping them turned that they may be equally
done. From ten to fourteen minutes will roast them.
STEWED TOMATAS.
Arrange them in a single layer, and pour to them as much gravy as

will reach to half their height; stew them very softly until the under
sides are done, then turn, and finish stewing them. Thicken the gravy
with a little arrow-root and cream, or with flour and butter, and serve
it round them.
FORCED TOMATAS.
(English Receipt.)
Cut the stems quite close, slice off the tops of eight fine tomatas,
and scoop out the insides; press the pulp through a sieve, and mix
with it one ounce of fine crumbs of bread, one of butter broken very
small, some pepper or cayenne, and salt. Fill the tomatas with the
mixture, and bake them for ten minutes in a moderate oven; serve
them with brown gravy in the dish. A few small mushrooms stewed
tender in a little butter, then minced and added to the tomata pulp,
will very much improve this receipt.
Bake 10 minutes.

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Test Bank for International Marketing 10th Edition Czinkota

Chapter 2: International Trade Frameworks and Policy

ANS: T PTS: 1 DIF: Easy REF: p. 33

2. The feudal system encouraged the development of an open-state economy.

ANS: F PTS: 1 DIF: Easy REF: p. 35

ANS: F PTS: 1 DIF: Moderate REF: p. 35

ANS: T PTS: 1 DIF: Easy REF: p. 36

5. The MFN is the equal opportunity clause of international trade.

ANS: T PTS: 1 DIF: Easy REF: p. 36

ANS: F PTS: 1 DIF: Easy REF: p. 37

ANS: F PTS: 1 DIF: Easy REF: p. 37

ANS: F PTS: 1 DIF: Easy REF: p. 39

ANS: T PTS: 1 DIF: Easy REF: p. 40

ANS: T PTS: 1 DIF: Easy REF: p. 41

ANS: T PTS: 1 DIF: Easy REF: p. 42

ANS: T PTS: 1 DIF: Easy REF: p. 44

13. One key way to reduce trade deficits is to decrease exports.

ANS: F PTS: 1 DIF: Easy REF: p. 45

ANS: T PTS: 1 DIF: Easy REF: p. 45

ANS: F PTS: 1 DIF: Easy REF: p. 45

ANS: F PTS: 1 DIF: Easy REF: p. 46

ANS: T PTS: 1 DIF: Moderate REF: p. 47

ANS: T PTS: 1 DIF: Easy REF: p. 51

ANS: F PTS: 1 DIF: Easy REF: p. 52

ANS: F PTS: 1 DIF: Easy REF: p. 54

2. The evolution of European feudalism was due to a function of .

7. Which of the following statements about the GATT is true?

8. The WTO is responsible for all of the following except .

9. Which of the following statements about the WTO is true?

10. What is the core mission of the WTO?

11. Which of the following statements about the IMF is true?

14. The European Union is an example of a(n) .

16. Which currency is most accepted worldwide?

21. Which of the following statements is true about exports?

PTS: 1 DIF: Moderate REF: p. 33 | p. 35 OBJ: LO: 2-1

2. Explain the significance of the World Bank.

PTS: 1 DIF: Moderate REF: p. 40-41 OBJ: LO: 2-2

3. Describe the significance of export promotion efforts.

(West Indian Receipt.)

Take three or four cucumbers, so young as not to require paring;

This in France and in other parts of the Continent is served and

This is boiled, and served in the same manner as cauliflowers

(See Chapter VI.)

It is customary to gather this when not larger than a turkey’s egg,

(To serve with roast leg, loin, or shoulder of mutton.)

Arrange them in a single layer, and pour to them as much gravy as

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