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International Foods
LSNHS- Internation Foods Final Review
| Question | Answer |
|---|---|
| Which of the following has NOT contributed to the global view of food? | Family food customs |
| What is the primary grain in southeastern Asia? | Rice |
| Canning, freezing, curing and drying food are alal methods of what? | Food preservation |
| Bringing foodways together through quick travel and a growing interest in food results in what is sometimes called _________ cuisine? | Fusion |
| All of the following ingredients are typical of the Southern United States except?rice, peanuts, sweet potatoes, maple syrup | Maple syrup |
| What technique would you use to prepare a chunk of parmesan cheese to sprinkle onto spaghetti? | Grate or shred |
| List moist-heat methods of cooking | Simmer, Boil, Steam, Poach |
| Is nutmeg a herb or spice? | Spice |
| Is basil a herb or spice? | Herb |
| Is the Pacific Northwest known for chiles, pork, beef or seafood? | Seafood |
| All of the following spices are usually available whole or ground EXCEPT ___?paprika, pepper, garlic, cinnamon | Paprika |
| The Northeast United States are known for all of the following regional foods except: codfish cakes, maple syrup, red flannel hash, grits | Grits |
| Pretzels originated with what immigrants? | Pennsylania Dutch |
| What are the 2 distinctive cuisines of Louisiana? | Cajun and Creole |
| List 3 ingredients that the Latin American Diet are based primarily on. | Corn, rice, beans |
| What is the national dish of Brazil? | Feijoada Completa |
| What 4 countries does Southern Europe comprise of? | Italy, Spain, Greece, Portugal |
| What is the main cooking fat the Mediterranean region? | Olive Oil |
| Common seasonings in the Middle East include sumac, cardamon, and ___________. | Saffron |
| The main grain in North Africa is | Couscous |
| What is the vast inland area of Australia called? | Outback |
| What is hangi? | Sweet potatoes wrapped in taro leaves. |
| What is a protected cell that can develop into bacteria under certain conditions? | Spores |
| What is a susbstance that can make food unfit for use? | Contaminant |
| What is the term for a situation when harmful bacteria is spread from one food to another? | Cross contamination |
| What is the cooking technique called when you mix a light, fluffy mixture into a heavier one being careful not to overmix? | Fold in |
| What is the cooking technique called when you dip food briefly into boiling water and then into cold water to stop the cooking process? Can be used to easily take off the skins of fresh fruits | Blanching |
| What is the cooking technique called when you combine two or more ingredients thoroughly so they blend | Mixing |
| What is the knife skill called when you cut off a very thin layer of skin from fruit? | Paring |
| What is a small, decorative piece of food used to enhance the appearance of a dish? | Garnish |
| What is a bundled or bagged blend of herbs and spices that flavors food | Bouquet Garni |
| What is the name of a liquid or semi-liquid accompaniment to food? | Condiment |
| What is a set of customs, traditions, and beliefs shared by a large group of people? | Culture |
| What is an English dish that consists of pound cake, fruit, and pudding that is layered? | Trifle |
| What is a Scottish dish that consists of a sheep stomach stuffed with a mixture of oats, organ meats,s onions, and beef or lamb suet? | Haggis |
| What is a cardamon-spiced fruitcake made at Christmas in Germany? | Stollen |
| What is an Irish dish of mashed potatoes mixed with chopped, cooked cabbage? | Colcannon |
| What is a mixture or puree of legumes, onions, chiles, and tomatoes? | Dal |
| What is a zesty condiment made from fruit, sugar, spices, and vinegar? | Chutney |
| What is seaweed wrapper used to make sushi? | Nori |
| Bite-sized dishes eaten at tea or between courses of a banquet in Asia | Dim Sum |
Created by:
annpike
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