final exam ch 17 (African food) - ch 18 (Chinese food and culture) - ch 19 (Mexican foods)

Question 1

___________ is drought tolerant grain

Answer 1

Sorghum, millet, Teff, Fonio (type of millet)

Question 2

Corn is known as

Answer 2

Mahindi (“Indian”) in Swahili

Question 3

____ is extremely important source of nutrition in Africa; especially inland lake and coastal regions

Answer 3

fish

Question 4

What parts of the bird are edible in Africa? Which is most popular?

Answer 4

all parts of bird are edible, chicken most popular

Question 5

Cattle ownership was symbol of wealth in…

Answer 5

Kenya

Question 6

Carcass politics in Kenya

Answer 6

• hind quarters: reserved for elder wife in polygamous family
• liver: male elders
• brisket and testicles: exclusively for young boys

Question 7

The traditional food for the Lantern festival is…

Answer 7

Yuanxiao dumplings

Question 8

______ are made with sticky rice flour. They can be sweet or savory; filled with everything from sugar, walnuts, and dried tangerine peel to meat and vegetables

Answer 8

Yuanxiao

Question 9

Nixtamalization

Answer 9

Corn is cooked in an alkaline solution

• protein hydrolysis
• degradation of pericarp (hull)
• gelatinization of starch
• • The resulting soft corn is called nixtamal

Question 10

Mole (Mexico)

Answer 10

created by mixing cocoa with seeds and nuts

Question 11

Chiles Rellenos (Mexico)

Answer 11

contains peppers (green), cream (white), and pomegranate (red)

Question 12

Tacos (Mexico)

Answer 12

a taco is a wrap of tortilla with anything inside

Question 13

Pozole (Mexico)

Answer 13

prehispanic soup of soft corn kernels with meat

Question 14

Quesadilla (Mexico)

Answer 14

a quesadilla is a tortilla with melted cheese inside