Chapter 13: International Cuisine Flashcards by isabelle

hungarian

or goulash

savory stew of beef and vegetable seasoned with paprika and other herbs and spices

guylase

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india

curry dish that utilizes numerous herbs and spices like ground coriander, turmeric, dry mustards, red pepper flakes, black pepper, and ginger

vindaloo beef curry

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india

an accompaniment for curry

other ingredients aside from the finely chopped cucumber are minced garlic, salt, freshly ground pepper, and lemon juice

yogurt with cucumber

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india

eggplant is broiled and smoked then peeled; pulp is mixed with lemon juice, salt, and olive or peanut oil

smoked eggplant chutney

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indonesia

related to fried rice, highly spiced indonesian dish of meat and rice

nasi goreng

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indonesia

threaded on skewers and grilled or broiled; usually served with a spicy peanut sauce, can also be found in another south east asian countries

sate babi/ayam/kambing

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indonesia

raw and slightly cooked vegetables served with a spicy peanut sauce made with hot chills and coconut milk

gado-gado

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italy

liqueur with the flavor of almonds; although it is often made with the kernels of apricot pits

original liqueur, Amaretto di Saronno is from Saronno, Italy

amaretto

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italy

assorted hors d’ oeuvres Italian style

antipasto

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italy

an appetizer made of fried or toasted bread spread with anchovies or other small savory foods

canapé

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italy

large-sized macaroni stuffed with meat and baked with cheese or tomato sauce

cannelloni

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italy

pasta filled with chicken and cooked in broth

cappelletti

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italy

an italian beverage made from equal parts espresso, steamed milk, and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon

cappuccino

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italy

elaborate dessert made of mousse mixture coated with ice

cassata

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italy

filled steak with oil, garlic, pepper, parsley, and ham

ala florentina

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italy

dumplings of flour or potato usually served with grated cheese and sauce

gnocchi

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italy

resembles hamburger made of chopped beef

granatina

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italy

iced coffee with cream

café granita

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italy

broad ribbons of pasta baked or boiled

lasagne

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italy

fruit salad often fortified with kirsch or maraschino

macedonia di frutta

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italy

thick vegetable soup

minestrone

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italy

round, flat piece of cooked pasta seasoned with anchovies, cheese, tomato, sausage, olives, or other savories

pizza

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italy

dish made basically of ground corn mixed with water or stock and other ingredients

polenta

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italy

chicken served with tomatoes in marsala

polo alla cacciatore

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italy envelopes of egg pasta stuffed with meat, fish, or vegetables

ravioli

italy spiced pork sausage

salami

italy little rounds of pasta with meat or other fillings

tortellini

italy thin slices of veal browned in butter

scaloppini

italy sweet consisting of custard of egg yolks mixed with marsala wine, also called sabayon

zabaglione

japan sake

rice wine

japan mirin

rice wine vinegar

japan tofu

soft bean curd

japan goma

sesame seeds

japan udon or ramen

noodles

japan chilled and sliced raw fish (ex. tuna, salmon) dipped in pungent sauce of wasabi, soy sauce, and ginger

sashimi

japan sometimes called oriental fondue; consists of thin slices of beef cooked briefly in boiling broth and dipped in savory sauce (ponzu, soy, and lemon sauce with mirin and red pepper) vegetables and noodles are cooked in the broth while diners are eating the beef slices

shabu-shabu

japan national dish of japan made of fresh raw beef and vegetables prepared at the table in chafing dish

sukiyaki

japan cooked seasoned rice (seasoned with vinegar) served with a variety of other ingredients, usually fish

sushi

japan deep-fried, lightly battered foods (shrimps, fish, squid, and vegetables) dipped in sauce consisting of water, sou sauce, mirin, katsuo, and bashi (dried bonito), sarashinegi (well shredded leek) and momiji oroshi (radish grated with red dried pepper) are usual accompaniments

tempura

japan could be beef, pork, or chicken soaked in a marinade of ginger, mirin, and soy sauce before cooking

teriyaki

japan root of Asian plant similar to the horseradish; ground and mixed with water to make a green colored condiment with a sharp, pungent, and fiery flavor

wasabe/wasabi

korea an appetizer that is extremely spicy, made mainly of chinese cabbage, onion, and turnips arranged in between cabbage leaves and marinated in a hot sauce of chili, vinegar, and spices

kim chi

korea barbecued chicken, pork, or beef

bulgogi

has indian-spanish heritage and american influence

mexican cuisine

mexico appetizer, sauce, or salad of ripe avocado pulp, chopped chili, onions, garlic, and tomatoes mixed together and sprinkled with coriander leaves; eaten with tostadas (fried tortillas made from masa, paste from ground kernels that has been soaked in dilute alkali)

guacamole

mexico has become a popular dish in the country corn meal mixtures are deep-fried in a mold and while warm, is folded into half which serves as a shell for a filling made of highly seasoned ground beef with tomato sauce, grated cheese, and shredded lettuce

tacos

mexico another popular dish or ground beef, kidney beans, tomato sauce, chili pepper, and oregano

chili con carne

middle eat countries (greece and turkey) pastry stuffed with nuts and soaked in honey

baklava

middle eat countries (greece and turkey) pieces of lab and various vegetables threaded on a stewer and roasted

kebab

middle eat countries (greece and turkey) buttered and steamed rice with meat and spices

pilaf

middle eat countries (greece and turkey) semi-solid fermented milk like junket or curd

yoghurt

russia beetroot soup

borscht

russia salted roe and processed eggs of sturgeon (i.e. beluga, sevruga, osetra); fish eggs

caviar

russia cold-fresh caviar served on small round baked yeast dough (blini) with generous melted butter over it and sour cream on the side

caviar with blini

russia small turnovers or dice with yeast dough or puff pastry filled with meat, a vegetable, cheese, or fish

piroeshki

scandinavian countries (denmark, norway, sweden) smoked ham

lox/kachs

spain stew of salted cod with olive oil, tomatoes, several herbs, and spices

bacalao ala vizcaina

spain spanish boiled dinner of ham, salt, pork, beef, or chicken and vegetables with spanish sausages soup sotck is cooked with vennicelli or fideos to serve as first course

cocido español

spain deep-fried pastry similar to donuts served with chocolate

churros

spain custard baked over a layer of caramelized sugar and inverted for service; spanish for creme caramel

flan

spain cold soup of cucumber, peppers, tomatoes, oils, vinegar, and slices of bread

gazpacho

spain elaborate stew of beef, mutton, ham, pork, chicken, sausage, and various vegetables including potatoes meat and the liquid are served on separate dishes

olla podrida

spain rice dish with seafood and/or other meats, tomatoes, onions, garlic, and olives often flavored with saffron

paella

swiss a gelatine dish into which whipped cream is folded as its begin to stiffen

bavarian cream

swiss a melted cheese dish wherein the cheese chunks are cooked in wine, into which pieces of bread are dipped and eaten with the fingers

cheese fondue

swiss also known as fondue ala borguignone small pieces of tenderloin cuts briefly fried in deep fat in a special utensil with the use of skewers; cooked meat is dipped in a sauce made from a mixture of several spices (paprika, mustard, mayonnaise, anchovies, etc.)

swiss fondue

sri lanka most popular dish and spiciest in asia

curry

sri lanka blend consists of coriander, small cumin seeds, sweet cumin seed, black mustard seeds, cinnamon, cardamom seeds, and freshly ground pepper these are baked in a slow oven for 15 mins and ground while hot

curry powder

sri lanka red split lentils are boiled with chopped onion, cinnamon, garlic, pepper, turmeric, and salt; when soft, lemon juice is added; sautéed in onion, garlic, and mustard seeds, then coconut milk is added last

dhal (lentil) curry

sri lanka as in indian curry but in addition to their own blend of curry powder, used cinnamon, garlic, ginger, crushed bay leaf, cardamon seed, and cayenne as marinade for 2 hrs before cooking

beef or chicken curry

thailand sauce made of garlic, shrimp paste, several chillies pounded together and seasoned with vinegar, nam pla (patis), and lime juice vegetables and sauce are accompanied by cooked fish, generally 3 kinds (carp and serpent heads and mackerel, all fried)

nap prik

thailand used coconut cream, whole makrut (dayap leaves), plenty of larapa (basil leaves), and red and green sliced chilies curry paste is always prepared fresh and uses dayap rind, lemon grass, shallots, garlic, langkawas (galangal), and shrimp paste aside from the common spices in curry powder

chicken curry

USA ice cream on cake covered with meringue and oven-browned quickly

baked alaska

USA a 2-layer sponge cake with thick crust and filling

boston cream pie

USA a rich chunky soup popular in the new england states

new england clam chowder

USA cuisine of Luisiana where the Italians, French, and Africans settled

creole and cajun

USA polynesian, japanese, chinece and native plus western influences

hawaii

USA - Hawaii dish made from taro

poi