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FFSS > Chapter 13: International Cuisine > Flashcards

Chapter 13: International Cuisine Flashcards

1
Q

hungarian

or goulash

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

A

guylase

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2
Q

india

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

A

vindaloo beef curry

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3
Q

india

an accompaniment for curry

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

A

yogurt with cucumber

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4
Q

india

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

A

smoked eggplant chutney

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5
Q

indonesia

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

A

nasi goreng

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6
Q

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

A

sate babi/ayam/kambing

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7
Q

indonesia

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

A

gado-gado

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8
Q

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

A

amaretto

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9
Q

italy

assorted hors d’ oeuvres Italian style

A

antipasto

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10
Q

italy

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

A

canapé

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11
Q

italy

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

A

cannelloni

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12
Q

italy

pasta filled with chicken and cooked in broth

A

cappelletti

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13
Q

italy

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

A

cappuccino

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14
Q

italy

elaborate dessert made of mousse mixture coated with ice

A

cassata

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15
Q

italy

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

A

ala florentina

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16
Q

italy

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

A

gnocchi

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17
Q

italy

resembles hamburger made of chopped beef

A

granatina

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18
Q

italy

iced coffee with cream

A

café granita

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19
Q

italy

broad ribbons of pasta baked or boiled

A

lasagne

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20
Q

italy

fruit salad often fortified with kirsch or maraschino

A

macedonia di frutta

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21
Q

italy

thick vegetable soup

A

minestrone

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22
Q

italy

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

A

pizza

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23
Q

italy

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

A

polenta

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24
Q

italy

chicken served with tomatoes in marsala

A

polo alla cacciatore

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25
Q

italy

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

A

ravioli

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26
Q

italy

spiced pork sausage

A

salami

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27
Q

italy

little rounds of pasta with meat or other fillings

A

tortellini

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28
Q

italy

thin slices of veal browned in butter

A

scaloppini

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29
Q

italy

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

A

zabaglione

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30
Q

japan

sake

A

rice wine

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31
Q

japan

mirin

A

rice wine vinegar

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32
Q

japan

tofu

A

soft bean curd

33
Q

japan

goma

A

sesame seeds

34
Q

japan

udon or ramen

A

noodles

35
Q

japan

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

A

sashimi

36
Q

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

A

shabu-shabu

37
Q

japan

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

A

sukiyaki

38
Q

japan

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

A

sushi

39
Q

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

A

tempura

40
Q

japan

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

A

teriyaki

41
Q

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

A

wasabe/wasabi

42
Q

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

A

kim chi

43
Q

korea

barbecued chicken, pork, or beef

A

bulgogi

44
Q

has indian-spanish heritage and american influence

A

mexican cuisine

45
Q

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)

A

guacamole

46
Q

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

A

tacos

47
Q

mexico

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

A

chili con carne

48
Q

middle eat countries (greece and turkey)

pastry stuffed with nuts and soaked in honey

A

baklava

49
Q

middle eat countries (greece and turkey)

pieces of lab and various vegetables threaded on a stewer and roasted

A

kebab

50
Q

middle eat countries (greece and turkey)

buttered and steamed rice with meat and spices

A

pilaf

51
Q

middle eat countries (greece and turkey)

semi-solid fermented milk like junket or curd

A

yoghurt

52
Q

russia

beetroot soup

A

borscht

53
Q

russia

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

A

caviar

54
Q

russia

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

A

caviar with blini

55
Q

russia

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

A

piroeshki

56
Q

scandinavian countries (denmark, norway, sweden)

smoked ham

A

lox/kachs

57
Q

spain

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

A

bacalao ala vizcaina

58
Q

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

A

cocido español

59
Q

spain

deep-fried pastry similar to donuts served with chocolate

A

churros

60
Q

spain

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

A

flan

61
Q

spain

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

A

gazpacho

62
Q

spain

elaborate stew of beef, mutton, ham, pork, chicken, sausage, and various vegetables including potatoes

meat and the liquid are served on separate dishes

A

olla podrida

63
Q

spain

rice dish with seafood and/or other meats, tomatoes, onions, garlic, and olives

often flavored with saffron

A

paella

64
Q

swiss

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

A

bavarian cream

65
Q

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

A

cheese fondue

66
Q

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.)

A

swiss fondue

67
Q

sri lanka most popular dish and spiciest in asia

A

curry

68
Q

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

A

curry powder

69
Q

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

A

dhal (lentil) curry

70
Q

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

A

beef or chicken curry

71
Q

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)

A

nap prik

72
Q

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

A

chicken curry

73
Q

USA

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

A

baked alaska

74
Q

USA

a 2-layer sponge cake with thick crust and filling

A

boston cream pie

75
Q

USA

a rich chunky soup popular in the new england states

A

new england clam chowder

76
Q

USA

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

A

creole and cajun

77
Q

USA

polynesian, japanese, chinece and native plus western influences

A

hawaii

78
Q

USA - Hawaii

dish made from taro

A

poi

FFSS (30 decks)

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