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GASTRONOMY > FINALS COVERAGE > Flashcards

FINALS COVERAGE Flashcards

1
Q

❖ Korea, called _____ in North Korea and Hanguk in South Korea is divided into two distinct sovereign states

A

Chosŏn

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2
Q

formally the Democratic People’s
Republic of Korea (DPRK). Capital: Pyongyang

A

NORTH KOREA

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3
Q

formally the Republic of Korea
(ROK). Capital: Seoul

A

SOUTH KOREA

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4
Q

Named ‘________’, the Korean flag incorporate two Eastern Asian philosophies: Taoist and Buddhist principles and symbols, including a
white background, symbol of peace, a circle for unity, the yin and the yang, to signify complementarity of opposites and trigrams, which refer to the elements.

A

Taegugki

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5
Q

_____________ influence cuisine in Korea. The very cold winters and heavy labor encouraged the eating of hearty meals.

A

Weather and terrain

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6
Q

❖ Capital city of South Korea
and is one of the most expensive places to live in South Korea
❖ It serves as the economic
engine of the country.
❖ Known for extravagant
dishes that are presented
and prepared according to
strict quality rules.

A

SEOUL

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7
Q

❖ Also referred as Pusan, is
South Korea’s 2nd largest city.
❖ Home to Busan Port, one of
the world’s largest harbors
❖ Busan was once a center of
military affairs with important
diplomatic relationships with
Japan
❖ During the Korean War, it was
the biggest refugee destination
on the peninsula

A

BUSAN

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8
Q

❖ literally ‘large hill,‘ is
South Korea’s third largest
metropolitan area and the self
proclaimed fashion capital of
the country.
❖ Home of Korean baseball.
❖ Its humid subtropical climate is
ideal for making high quality
apples, thus the nickname,
“Apple City”.

A

Daegu

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9
Q

❖ literally “kind river,“ is the 4th largest metropolitan
area.
❖ It is part of the Seoul Capital
Area, forming the world’s 2nd
largest metropolitan area by
population.
❖ declared itself an “English City,” to make it as much an English speaking city as Hong Kong and Singapore

A

INCHEON

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10
Q

❖The first inhabitants who migrated from North Asia were the Mongol tribes.
❖Originally hunter gatherers they soon settled into small farming communities in the few decent
lowland areas where crop cultivation was possible.

A

MONGOL TRIBES

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11
Q

was being grown and shortly thereafter various types of
beans including soybeans were
being cultivated

A

MILLET

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12
Q

❖ China introduced rice which was particularly suitable for growing in the more southerly parts of the country.
❖ The introduction of iron was important in the development of not only Korean cuisine by way
of cooking utensils; but also its use in farming equipment for better cultivation of farmland.
❖ The Chinese also introduced domesticated animals such as cattle, pigs and poultry, cabbage
and of course, the use of chopsticks.

A

CHINESE INFLUENCES

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13
Q

❖ Europeans also have a huge,
albeit indirect influence on
Korean cuisine.
❖ Without their conquests in the
1500s, it is quite feasible that
the chili wouldn’t have been
assimilated so completely into
Korean cooking.

A

EUROPEAN INFLUENCES

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14
Q

Koreans maintain the idea of “Food is medicine” that is, when there is any disorder, the first thing they do is not to take medicine but take revitalizing food

TRUE OR FALSE

A

TRUE

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15
Q

The essence of Korean cuisine is the harmony of the five tastes: hot, bitter, sweet, sour, and salty, and spices are used for health and
nutrition as much as for their
taste.

TRUE OR FALSE

A

TRUE

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16
Q

The use of seasonings or ‘Yangnyeom’ is seen to be very healthy, a notion that has its origins in Chinese practice. The many plants and herbs used to prepare daily meals are also used in Chinese herbal medicines

TRUE OR FALSE

A

TRUE

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17
Q

is a full-course Korean meal with an array of banchan.

A

Hanjeongsik

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18
Q

TRUE OR FALSE

Usually the course starts with a cold appetizer and gruel, and the main dishes include dishes mixed with seasoning either grilled, boiled, steamed, fried, or salted.

A

TRUE

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19
Q

Hot pots are included as well, and after the meal traditional punches such as _____ (sweet rice punch) or ________ (cinnamon-persimmon
punch) and other desserts may be served

A

Sikhye
Sujeonggwa

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20
Q

made for common people, is
based largely on rice, vegetables, fish, seaweed and tofu (dubu in Korean).

A

Korean cuisine

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21
Q

The prominent feature of a Korean table setting is that all dishes are served at the same time.

TRUE OR FALSE

A

TRUE

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22
Q

Koreans traditionally eat seated
on cushions at low tables with
their legs crossed in a modified
lotus position.

TRUE OR FALSE

A

TRUE

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23
Q

Meals are eaten with a set of silver or stainless steel chopsticks called ______ and a long-handled shallow spoon called _____; the two
are together known as _____.

A

JEOTGARAK
sutgarak
sujeo

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24
Q

TRUE OR FALSE

Unlike other chopstick cultures, Koreans generally do not pick up their rice or soup bowls, but leave it on the table and eat from them with spoons. Banchan are eaten with chopsticks.

A

TRUE

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25
Q

TRUE OR FALSE

Korean table settings are classified into the 3-cheop, 5-cheop, 7-cheop, 9-cheop, 12-cheop setting according to the number of side dishes served except rice, soup, and “kimchi”.

A

TRUE

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26
Q

TRUE OR FALSE

The number of banchan on the table is an indication of one’s status in Korean society.

A

true

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27
Q

TRUE OR FALSE

Commoners have only 3 to 5 side dishes, while the rich have 12 or more.

A

TRUE

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28
Q

TRUE OR FALSE

❖ A typical table setting consists of:
▪ Steamed rice for each person, in a deep stainless steel or ceramic bowl, usually with a cover (near
left of the diner)
▪ Hot soup for each person (to the right of the rice), in a small shallower bowl, or in a large, shared pot of soup in the center of the table
▪ A set of sutgarak and jeotgarak (to the right of the soup)
▪ Small bowls of banchan.
▪ A main dish (grills/ stews/ ribs/meat/seafood)

A

TRUE

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29
Q

TRUE OR FALSE

Korean food derives its pungent flavors from various combinations of sesame oil, soybean paste, soy sauce, rice vinegar, dried anchovies,
salt, garlic, ginger and, most importantly, chili pepper, which gives it its distinctive spicy taste.

A

TRUE

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30
Q

___________________ are the three essential ingredients for Korean cooking.

A

Garlic, sesame oil and chili peppers

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31
Q

Fermented soybean paste.
Its name literally means “thick paste.”

A

doenjang

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32
Q

Korean chili paste, it is made from red chili, glutinous rice, fermented soybeans and salt.

A

gochujang

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33
Q

Korean spicy dipping sauce, it is made with by combining doenjang
and gochujang, other spices

A

ssamjang

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34
Q

Fermented black bean paste

A

chunjang

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35
Q

Gochugaru

A

chili flakes

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36
Q

Roasted Sesame seeds

A

bokken cham-ggae

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37
Q

Sesame oil

A

chamjireum

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38
Q

Black pepper

A

huchu

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39
Q

sugar

A

sultang

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40
Q

salt

A

sogum

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41
Q

soy sauce

A

ganjang

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42
Q

rice wine

A

mirin

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43
Q

fish sauce

A

aekjeot

44
Q

malt syrup

A

mulyeot

45
Q

seaweed

A

gim

46
Q

dried anchovy

A

marun myeolchi

47
Q

sea kelp

A

dashima

48
Q

perilla oil

A

dulgireum

49
Q

vinegar

A

shikcho

50
Q

brown seaweed

A

miyeok

51
Q

eomuk

A

korean fish cakes

52
Q

dangmyeon

A

sweet potato noodles

53
Q

short grain white rice

A

ssal

54
Q

perilla leaves

A

gganip

55
Q

baechu

A

napa cabbage

56
Q

manul

A

garlic

57
Q

ginger

A

saenggang

58
Q

pa

A

spring onion

59
Q

chili pepper

A

gochu

60
Q

mu

A

korean white radish

61
Q

bellflower root

A

doraji

62
Q

tofu

A

dobu

63
Q

cucumber

A

oi

64
Q

soybean sprouts

A

KONGNAMUL

65
Q

mung bean sprouts

A

sukjunamul

66
Q

Made of stone, usually granite, used to make bibimbap (mixed rice).

A

DOLSOT

67
Q

Made of earthenware traditionally used to cook and serve guk (soup) and jjigae (stew).

A

DDUKBAEGI

68
Q

Korean earthenware used for preserving soybean paste, soy
sauce, hot pepper paste, fermented
salty fish, and of course kimchi

A

ONGGI

69
Q

A ridged grill pan with slopes for collecting rendered fat.

A

Babaekyuguhlil

70
Q

Rice Cooker

A

Jeongi bapsot

71
Q

Bamboo Mat

A

DAENAMU KIMBAL

72
Q

is a metal grate with parallel bars typically used for grilling

A

GRIDIRON

73
Q

▪ Banchan
▪ Bap and Juk
▪ Guk, Tang and Jjigae
▪ Jjim, Jorem and Seon
▪ Gui
▪ Hoe
▪ Myeon

A

MAIN STAPLE FOODS

74
Q

▪ Jeon
▪ Mandu
▪ Tteok

A

SUBSIDIARY DISHES

75
Q

▪ Tteok
▪ Hangwa

A

DESSERTS

76
Q

is fermented vegetables seasoned with chili peppers and salt

A

KIMCHI

77
Q

refers to steamed, marinated, or stir-fried vegetables

A

NAMUL

78
Q

is a dish stir-fried with sauce, often
soy sauce, miso and salt.

A

BOKKEUM

79
Q

is a dish simmered in a seasoned broth.

A

JORIM

80
Q

is a steamed dish

A

JJIM

81
Q

are variety of pan-fried, pancake-like dishes.

A

JEON

82
Q

Kimchi refers to pickled vegetables
commonly fermented in a brine of ginger, garlic, green onion and chili pepper. These were stored in
traditional mud pots known as Jangdokdae.

A

KIMCHI

83
Q

the most popular cabbage kimchi. It is made with “Chinese cabbage”

A

BAECHU KIMCHI

84
Q

made from long white radish.

A

CHONG-GAK KIMCHI

85
Q

is made from Korean radishes. Also known as Mu Kimchi

A

Kkak-du-gi

86
Q

is a cabbage kimchi, but without the red-hot chili powder

A

Baek (white) Kimchi

87
Q

are dishes made with only vegetables.

A

NAMUL

88
Q

literally “fresh vegetables,” are mostly seasoned with vinegar, gochugaru and salt to give a
tangy and refreshing taste.

A

SAENGCHAE

89
Q

literally “heated vegetables,” are blanched and seasoned with soy sauce, sesame oil, mirin, garlic,
onion or sometimes gochugaru

A

SUKCHAE

90
Q

refers to boiled or steamed short-grain rice, or one meal rice dishes, and is the staple of Korean cuisine.

A

BAP

91
Q

steamed rice

A

SSALBAP

92
Q

rice with barley

A

BORIBAP

93
Q

rice with millet.

A

JOBAP

94
Q

rice with beans.

A

KONGBAP

95
Q

refers to rice porridge dishes and is thought of as highly nutritious and light, and has many varieties.

A

JUK

96
Q

or “mixed rice“ refers to rice topped with vegetables, beef and egg, and served with a gochujang.

A

BIBIMBAP

97
Q

has cubed raw fish mixed with fresh vegetables and rice and gochujang.

A

HOEDEOPBAP

98
Q

is a very popular snack in Korea similar to Japanese sushi, which contain egg, carrot, ham, odeng, pickled radish, spinach, and/or cucumber

A

KIMBAP

99
Q

Soups known as ___ are thin soups often made with meats, shellfish and vegetables.

A

guk

100
Q

Soups can be made into more formal soups known as ____ , often served as the main dish of the meal.

A

tang

101
Q

____ are a thicker, heavier seasoned stew soups and are often a shared side dish

A

Jjigae

102
Q

are flavored with ganjang often
with boiled meat or seafood or vegetables

A

Malgeunguk

103
Q

are seasoned with doenjang with
seafood such as clams, and shrimp.

A

Tojangguk

104
Q

are made from boiling beef bones or cartilage seasoned with only salt

A

Gomguk or gomtang

105
Q

are cold vegetable soups generally
eaten during the summer, usually seasoned with ganjang and sesame oil.

A

Naengguk

106
Q

are meaty pork spine, dried cabbage, coagulated ox blood, and vegetables in a hearty beef broth

A

Haejangguk

GASTRONOMY (3 decks)

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