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2nd Year (1st Sem) > HME01.2 Prelims > Flashcards

HME01.2 Prelims Flashcards

1
Q

What are the six (6) factors of Cuisine?

A
  1. Religion
  2. Culture
  3. Geography
  4. Migration/ Marriage
  5. War/ Conflict
  6. Trade Partners
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2
Q

The major influences on Southeast Asian cuisine has been exerted by these two countries:

A

China from the East (Wok and Noodles)
India from the West (Curries)

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3
Q

What was the most profound impact made on the region’s cooking in the 16th century?

A

Portuguese Traders bought chili peppers from American colonies

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4
Q

It is defined as a style of cooking and tradition associated with a specific culture.

A

Cuisine

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5
Q

It is the largest continent in the world that shelters many cultures and cuisines.

A

Asia

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6
Q

Enumerate the five (5) major regional cuisines.

A
  1. East Asian
  2. Southeast Asian
  3. South Asian
  4. Central Asian
  5. Middle Eastern
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7
Q

What are the common features/ingredients that these varieties of Asian food share in common?

A
  • Rice
  • Garlic
  • Ginger
  • Tofu
  • Dried Onions
  • Soy
  • Sesame Seeds
  • Chilies
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8
Q

What are the two (2) cooking practices commonly used in Asian restaurants?

A
  • Steaming
  • Stir frying
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9
Q

What is the staple ingredient in every Asian food?

A

Rice

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10
Q

What is the popular rice variety in subcontinents?

A

Basmati

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11
Q

Long grain rice:________
Short grain Rice: _________ and _______

A

Long grain: China
Short grain: Japan and Korea

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12
Q

What dish (with their origin in South Asian countries) is common in Southern, Western, and Southeastern regions?

A

Curry dishes

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13
Q

What based soup is used with meat or vegetables as optional ingredients in Asian cuisine?

A

Yogurt based soup

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14
Q

It is one of the oldest human activities and the oldest above basic animal survival.

A

Cooking

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15
Q

A level of society wherein cooking is considered very simple- kill something, throw it on the fire along with whatever veg and fruits were found that day, and eat.

A

Wandering hunter-gatherer level

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16
Q

TRUE/ FALSE: Back then, a specific person specialized in cooking since only a chosen abled body was needed to find the food in the first place.

A

FALSE- no one specialized; every abled body was needed

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17
Q

TRUE/ FALSE: No one specialized in cooking since every able body was needed to find the food in the first place.

A

TRUE

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18
Q

What were the cooking equipments used back then?

A

a. Stick (for skewering meats and vegetables)
b. Leaves (for wrapping and baking)
c. Hot flat rock

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19
Q

It increases the selection of foodstuffs available and also increases the probability that any given foodstuff will be available when wanted.

A

Agriculture

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20
Q

They rely on grain for their calories.

A

Subsistence Farmers

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21
Q

They rely on meat

A

Hunters

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22
Q

It requires considerable effort to convert into an edible form.

A

Grain

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23
Q

TRUE/FALSE: A hunter has to work harder for his calories.

A

FALSE- farmer

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24
Q

TRUE/FALSE: The relative abundance of food in a subsistence farming society compared to a hunter-gatherer society is AT LEAST PARTLY OFFSET by the amount of effort required to prepare the food.

A

TRUE

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25
Development of Arts: Pottery and Metal Working New cooking Techniques: ________ and ________
Baking and Boiling
26
It is in ________ that the regional cuisine begins to take shape. Usually referees to as "peasant" cuisine.
Subsistence Farming Societies
27
It is found in subsistence farming societies and usually consists of a limited number of relatively simple dishes, since a wide variety of ingredients is not available, nor is the time to spend on fancy preparation.
Peasant Cuisine
28
TRUE/ FALSE: Central authority implies castles and palaces, a working class who like to indulge their whims and show off for their neighbors and subjects.
FALSE: working class- ruling class
29
TRUE/ FALSE: The rulers need professional cooks, not only because they are too important to do their own cooking, but to provide them with the delicacies that only skill and experience can produce.
TRUE
30
It implies towns and cities, specialization of labor, exotic foodstuffs from far away, and processed food products.
Trade
31
It appears in the marketplace, and food is served, creating the FIRST restaurant.
Tavern
32
It serves the lesser nobility and rich merchant classes often mimics the cooking of the palace.
Up-scale Restaurants
33
It is in the kitchens of the ______ and ______ that sophisticated combinations of exotic ingredients are prepared with complicated techniques.
palaces and restaurants
34
In what kitchens are recipes codified and written down?
Palace and restaurant kitchens
35
What are the three (3) Cuisine Areas of Asia?
1. South East 2. South West 3. North East
36
What are the countries that make up The South East Cuisine?
- Thailand - Laos - Cambodia - Vietnam - Indonesia - Malaysia - Singapore - Brunei
37
What are the countries that make up The South West Cuisine?
- India - Pakistan - Sri Lanka - Burma
38
What are the countries that make up The North East Cuisine?
- China - Japan - Korea
39
It is a very important cuisine of the South East and South West. but less so in the North East.
Curries
40
What is a staple starch in all three cuisine areas?
Rice
41
Curries on South Western cuisine are ________ while curries of the South East and North East are _________.
South West: Yogurt based South East and North East: Coconut Milk
42
What is the staple starch of South Western cuisines?
Leavened and Unleavened Breads
43
What is a staple starch for South East and North East Cuisines?
Rice and Egg Noodles
44
Major oil of South West
Ghee or Clarified Butter
45
Major oil of South East and North East
Vegetable Oils
46
What are the two (2) ingredients commonly found in all three cuisine areas?
Garlic and Ginger
47
An ingredient commonly found in the South West and South East Cuisine.
Chili Peppers (Chilies)
48
What ingredient does North Eastern Cuisine use in everything?
Soy Sauce
49
What does the South East use as a substitute for soy sauce?
Fish Sauce (Patis)
50
TRUE/ FALSE: There is no substitute/equivalent for soy sauce and fish sauce in South Western (India, Pakistan, Sri Lanka, Burma) cooking.
TRUE
51
In the South East, what are the two (2) additional flavorings that are not used in the other cuisines?
Galangal and Lemon grass
52
What cuisine/foods emphasize light dishes with strong aromatic elements featuring flavors such as citrus and herbs such as lime, coriander, and basil?
South East Asian Cuisine
53
What aromatics does Southeast Asian Cuisine use?
Citrus and herbs (Lime, Coriander, and Basil)
54
Going to the Far East, the Fish sauce is substituted with ________.
Soy Sauce
55
What are the three (3) ingredients that became part of Southeast Asian Cuisine?
1. Galangal 2. Tamarind 3. Lemongrass
56
What are the cooking processes or balanced combinations of Southeast Asian Cuisine?
Stir-frying, Steaming, and Boiling
57
The food/ cuisine in this part of the world is flavored with spices and herbs.
South Asian Cuisine
58
Cuisine from the ________ makes the South Asian cuisine.
Indian sub-continent
59
What are the stapled elements in South Asian cuisine?
Flavored Oil and Ghee
60
What are the two (2) bases of South Asian Curries?
Yogurt and Coconut Milk
61
What are the common meat/s of South Asia?
Chicken, Mutton (Goat), and Fish
62
TRUE/FALSE: Beef and Pork is strictly prohibited in South Asia due to certain religious communities.
FALSE (strictly prohibited- available only in some parts)
63
TRUE/FALSE: Middle East nations have very similar cuisines.
FALSE (Middle East- Central Asia)
64
Central Asian cuisine share many features with their neighboring cuisine of _______ and _______.
Western and Eastern Asia
65
What are the common meat/s of Central Asia?
Horse Meat and Mutton
66
What is a popular drink among the Turkish in Central Asian cuisine?
Kumis
67
It is the Cuisine of the Middle East nations excluding Egypt.
West Asian Cuisine
68
West Asian Cuisine is the Cuisine of the Middle East nations excluding _______.
Egpyt
69
TRUE/FALSE: West Asian cuisine is unique in its own way.
TRUE
70
What are the nine (9) commonly used ingredients of Middle Eastern cuisine?
- Olives and Olive Oil - Honey - Dates - Pitas - Sesame Seeds - Sumac - Chickpeas - Mint - Parsley
71
What is the base of any meal in West Asia?
Wheat and Rice
72
What are the two (2) ingredients that are slowly getting popular in some regions in West Asia?
Barley and Maize
73
What is a major element in every Middle East cuisine?
Bread
74
TRUE/FALSE: Bread is eaten by everyone almost at every meal irrespective of their class or groups in West Asia.
TRUE
75
TRUE/FALSE: Most of the North Asia comes under Russian Federation
TRUE
76
North Asian cuisine can be closely related to _______ cuisine.
Russian cuisine
77
Some cultures of ______ have unique and profound cuisine such as the Yakuts an yamai cuisine.
Siberia
78
What is the unique North Asian cuisine of Siberia?
Yakuts- yamai cuisine
79
This is a dish of Permic/ Ugric origin and has entered into mainstream Russian cuisine as a popular dish.
Peimeni
80
It is a common practice in North Asian cuisine and is usually done in the winter.
Meat preservation
81
In Siberia, _______ are frozen outdoors to preserve meat inside through the long winter.
Pelmeni
82
What are the key ingredients in most of the North Siberian cuisine?
Fish and cowberries

2nd Year (1st Sem) (16 decks)

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