Lesson6food
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
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| Describe plaintains and how they are prepared. | A starchy food like a banana that must be cooked. It can be roasted, fried, boiled, or baked.
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| List the influences on Brazilian cooking and foods that reflect them. | The people are a mixture of native Indians, Portuguese, and Africans; foods: dende, malgueta peppers, and coconut milk.
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| List five foods brought to Africa between 1300 and 1800. | Coconuts, sweet potatoes, corn, cassava, peanuts.
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| Describe three traditional Arab dishes. | See list on page 603.
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| List three condiments used in Israel. | Zhoug, shatta, and tahini.
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| What would be commonly served at a British tea? | Tea, cucumber, or watercress sandwiches, crumpets, scones, or savories.
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| How is the cooking of northern Italy different from southern Italy? | In northern Italy cooking is similar to France and not as hearty as southern Italy.
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| List five basic items of Bulgarian cooking. | Grains, vegetables, fruits, nuts, and yogurt.
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| Describe the four styles of Chinese cooking. | Northern (Peking), Coastal (Shanghai), Inland (Szechwan), and Southern (Canton)
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| Define nasi goreng. | A popular Indonesian dish of fried rice, meats, shrimp, and vegetables. The diners mix them individually for a variety of combinations.
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| Which of the ways that Native Americans prepared corn are still used today? | Roasted corn, boiled corn, flatbread, hominy
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| How did regional differences affect the foods and preparation methods of Native Americans? | In cold climates food was dried, smoked, and frozen for winter; in coastal areas seafood was a staple; in the Southwest tribes grew peppers and beans to use in soups and chili.
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| List influences on the Midwestern cooking style. | The climate, the cultural heritage of immigrants, and the heritage of Native Americans.
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| Identify the four cultures that influenced Creole cooking. | French, Spanish, Italian, African, West Indian, Native American.
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| List six staple foods of Cajun cooking. | Fish, crawfish, rabbit, turtle, squirrel, alligator, ham, rice, okra, peppers, celery, onions.
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| Why was grilling a common way of preparing food among cowboys? | Because they were simple methods and made use of the campfire that they had already built.
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| Chow mein represents a blend of what two cultures? | Chinese and American.
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| Explain how to make sourdough bread. | It is made with flour, water, salt, and yeast, which is allowed to ferment to create a leavening agent. Advantages: it costs little, you can keep it going indefinitely.
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| What is taro root used for? | Poi and taro chips are made from taro root.
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| List three foods from Quebec that were influenced by the French. | French pastries, breads, apple tarts, seafood soups, cheeses.
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