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International C
Cuisines Across Cultures
| Question | Answer |
|---|---|
| Risotto | Made from Arborio or Carnaroli Rice. |
| Paella | Main ingredient is bomba or calasparra rice. |
| Balsamic Vinegar | Is from Modena |
| Dolmades | An filled Greek appetizer stuffed around grape leaves. |
| Osso Buco | Braise Veal shank |
| Spanakopita | Spinach and feta cheese pie |
| Pho | Vietnamese soup with noodles |
| Wok | Is the most important Chinese cooking utensil |
| Pesto Genovese | Comes from Liguria |
| Borscht | Is beet soup |
| Curry | In India a complete dish,most of the world it is a blend of spices |
| Chinese flavors | Sour, salty, bitter, spicy and sweet |
| Nuoc Mam, Budu and Nam pla | Are all examples of fish sauce |
| Tahini | Is sesame seed paste |
| Tandoor | Is a style of Indian oven |
| Schnitzel | Is a thin meat cutlet breaded and then quickly fried |
| Gnocchi | Is the name of any small dumoling dish, it can be made with potatoes but doesn't have to be |
| Cilantro | Is also known as Chinese Parsley |
| Butter | Is used mainly in the North of Italy |
| Rice in Italy is produced mainly in the? | Po valley |
| Alba, Italy | Is home of the white truffles |
| Empanadas and Pierogis | Are both dough around a filling |
| Sevruga and Osetra | Are types of caviar |
| Romesco | Is a common all-purpose sauce in Spain |
| Cabrales | Is a type of blue cheese |
| Masa | Is the flour used to make dough in Mexico |
| Mole | Is a term for a family of sauces of Mexico with many variations |
| Sushi | Means with rice, Maki is rolls, Nigiri is individual pieces |
| The type of seaweed used to make sushi is? | Nori |
| Japanese sweet wine is called? | Mirin |
| Most common protein in Greece is? | Lamb |
| Pancetta | Is a rolled unsmocked pork belly |
| Dashi | Is a stock of dried fish and seaweed |
| Ratatouille | Is a vegetable dish from France |
| Belly meat of tuna is known as? | toro |
| Stir-frying | Is done over high heat for a relatively short period of time |
| Beans and rice are a common food item from? | The Caribbean and Central and South America |
| Quesadillas | Are filled tortillas, using at the least cheese, often other fillings |
| Blue Agave | Is used to make tequlia |
| A Comal | Is a flat cooking utensil |
| Achiote | Is a paste made from annatto seeds, it provides a yellow color and a little spice |
| Feijoada | Is a meat stew know as a national dish of Brazil |
| A Hangirl | Is a wooden bowl used to cool sushi rice |
| Capsaicin | Is the source of heat in peppers. It is measured on the Scoville scale. |
Created by:
r.burns
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