1. CHAPTER 10 GLOBAL CUISINE 1 THE AMERICAS

2. What are the items that you would find in a New England boiled dinner
Corned beef brisket
Boiled potatoes
Cabbage
Onions
Carrots
Parsnips

3. Please describe New England clam chowder. (640)
A thick clam soup, creamy, white and mild.

4. Which group of people arrived in the Midwest in the 1700s and introduced the tradition of serving meals family style? ( )
Germans

5. Midwestern foods are from the central part of the country and are sometimes called by 2 names. (643)
Meat and potatoes OR
Comfort foods

6. What type of cooking originated in southern Louisiana? (646)
Cajun

7. Please give me example of 2 Cajun dished. Name them and describe them
Jambalaya – A spicy rice dish with chicken, Andouille sausage, shrimp, catfish, trinity, other vegetables, herbs, broth and seasonings.
Andouille – A pork sausage with a strong, smoky, garlicky taste.
Gumbo – A hearty soup with trinity and shrimp, thickened with brown roux containing okra and a thickener made from fried sassafras leaves.

8. What is the trinity used for Cajun and Creole cooking? (646)
Celery
Onion
Green bell peppers

9. What is the cuisine that began by blending French grand cuisine principles with the cooking techniques of enslaved Africans? (646)
Creole

10. What does GMO mean? (648)
Genetically modified organism

11. What is a signature dish from the Southwest whose name means sauce in Spanish? (650)
Salsa

12. What is the difference between Tex-Mex and Cal-Mex Southwestern foods
In Cal-Mex, meats are shredded, while in Tex-Mex the meats are generally ground.

13. Barbecue is common in this region of the United States… (651)
Southwestern

14. In what region did barbeque originate? (651-652)
Caribbean

15. What style of cooking and presenting food combines the ingredients and techniques of Asian and West Coast cuisine? (652)
Fusion cuisine

16. What are the 2 primary flavors of Mexico? (655)
Spicy hot
Earthy

17. What is masa and how is it made? (656)
Corn that is chemically treated with alkali to remove the husks and create acorn meal.

18. Mexican cuisine derives from what 2 cultures? (656)
Aztec
Mayan

19. In Mexican cooking, what are comales typically used for? (656)
To make tortillas

20. What is mole? (657)
It is a sauce or mixture and can sometimes be used as a suffix on words to describe the sauce.

21. What is Curtido? (664)
A typical Central American relish that is made from cabbage, onions and carrots in vinegar. It originated in El Salvador.

22. What is Gallo pinto? (664)
It is a mix of white rice and black beans, cooked separately and then fried together in coconut oil. The blend of color makes it look similar to the markings on a local variety of hen.

23. What part of the United States has Asian fusion flavors? (652)
Pacific Rim/Coast

24. What two countries influence Brazilian foods? (674-688)
Portugal and West Africa

25. Brazilian cuisine was influenced by what other country? (676)
Portugal

26. What tropic fruit is a staple of Brazilian cuisine? (678)
Banana

27. In Jamaica, what is the name of the dry spice rub that is common for their country? (668-669)
Jerk spice

28. Name 2 ways in which sofrito is commonly used. (670)
Serves as a foundation of soups or stews
Flavors basic rice or beans

29. What is a citrus and fish mixture common to most of the Latin American coastal regions and is a signature dish in Peru? (691)
Ceviche

30. GLOBAL CUISINE 2 EUROPE, MEDITERRANEAN, MIDDLE EAST & ASIA

31. What is the name of the French dish made from engorged duck liver
Foie gras

32. What are the 2 major cooking fats of Italy? (699)
Butter
Olive oil

33. Which European country is home to the mother sauces? (699)
France

34. This country’s food has been characterized as la cucina povera, the cuisine of poverty. (701)
Italy

35. Which Italian city is the birthplace of pizza? (702)
Naples

36. Couscous is the national dish of which country? (713)
Morocco

37. What type of food is commonly eaten in Morocco? (713)
TAGINES

38. What are the 2 most important flavoring agents used in Greek cuisine
Olive oil
Lemon juice

39. What is a popular Tunisian salad, made of roasted peppers and tomatoes and garnished with tuna and hard-boiled egg called? (719)
Salade compose

40. Ful medames is the national dish of which country? (727)
Egypt

41. List the 3 major types of rice cookery practiced in Iran. (730)
Chelow
Ketteh
Damy

42. What are the 2 signature cooking methods of Moroccan cuisine? (731)
Tagines
Couscoussieres

43. What is tagine? (713) It is a meat stew that originated in Morocco.
It is also the word used for the earthenware or metal cooking vessel used to make the stew.

44. What are the 2 extremely popular seasonings used in Saudi Arabia? (732)
Baharat
Loomi

45. Who were the first people known to control the use of fire and apply it to cooking? (738)
Chinese

46. Chinese cuisine is based on which philosophy? (738)
Tao

47. What is velveting in Chinese cooking? (740)
Coat prepared meats with cornstarch and egg whites before stir frying to retain moisture and improve sauce adherence

48. What is the Chinese cooking technique that is a long, slow braising in a mixture of soy sauce and water? (740)
Red cooking

49. What is the Chinese cuisine that is known for its hot and spicy dishes
Szechwan-Hunan

50. What is masala? (748)
A spice mixture that preparers grind and fry before they add them to dishes

51. What is the Indian technique of scattering dry, whole, or ground spices into hot oil or ghee until they pop, flavoring the oil? (750)
Tarka

52. How long coffee should be brewed for best quality? (814)
60 MINUTES