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2nd Year (1st Sem) > HME01.3 Prelims > Flashcards

HME01.3 Prelims Flashcards

1
Q

TRUE/FALSE: Nearly all Asian food shows a significant Japanese influence.

A

FALSE (Japanese- Chinese)

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2
Q

Rome: Europe what _____: Asia

A

China

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3
Q

TRUE/ FALSE: The ruling classes of China valued tourism as more than survival, as an expression of its civilization, as an art.

A

FALSE (tourism- gastronomy)

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4
Q

The key to the fundamentals of Asian gastronomy is __________.

A

Chinese cooking

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5
Q

TRUE/FALSE: To grasp the complexity of Asian cooking, the key is an understanding of the central role of Chinese influence in Asia.

A

TRUE

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6
Q

It is part of the largest continent on earth, the site of diversity in all aspects of life.

A

China

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7
Q

This cuisine reflects the diversity, having filtered it through thousands of years of culinary development,
racial, religious, and cultural diversity and numerous foreign influences.

A

Chinese cuisine

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8
Q

China is coined as _________.

A

Linchpin of the East

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9
Q

What are the five (5) essential ingredients in Chinese cuisine?

A
  1. Oils
  2. Soy sauces and other soybean products
  3. Dried nuts, Flower buds, and Fungi
  4. Dried Seafood
  5. Fresh herbs and Other seasonings
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10
Q

This essential ingredient has a limited shelf life and can become stale if not kept properly.

A

Oil

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11
Q

TRUE/FALSE: Oils should be bought in large quantities and stored in a cool, dark place. It should be finished within 3 months’ time.

A

FALSE (large- small)

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12
Q

What are the seven (7) commonly used oils in Chinese cuisine?

A
  1. Canola
  2. Chili Oil
  3. Coconut Oil
  4. Grape Seed Oil
  5. Palm Oil
  6. Peanut Oil
  7. Sesame Oil
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13
Q

It has the same healthful benefits as olive oil but is also prone to smoking and burning if the heat is too high for too long. Although in stir frying everything is done quickly, ingredients are added before the oil has a chance to burn.

(Best used medium to low heat)

A

Canola Oil

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14
Q

Orange-red in color, this spicy item is delicious drizzled over noodle dishes, soups, or stir-fries just before serving. An oil-infused chili.

(always low heat)

A

Chili Oil

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15
Q

The oil is richer than peanut oil, but it is especially delicious when used in making Thai curries.

A

Coconut Oil

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16
Q

Mild flavored oil; has the same healthful benefits as canola and olive oils, but can take high heat cooking better. It is perfect for stir-frying and deep-frying.

(2nd highest smoking point; medium smoking point)

A

Grapeseed Oil

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17
Q

In Southeast Asia, palm trees are used for making both palm sugar and oil. The oil is used in cooking as you would any other vegetable oil.

(Medium smoke point; Deep frying)

A

Palm Oil

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18
Q

Where is Palm Oil usually produced?

A

Indonesia, Malaysia, the Philippines (Mindanao- Bukidnon)

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19
Q

Also known as ground nut oil, this neutral oil has a deep flavor and can sometimes taste and feel a bit heavy. The Chinese love this oil and use it a lot in their
cooking.

(highest smoke point)

A

Peanut Oil

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20
Q

An aromatic oil extracted from sesame seeds, it has a strong nutty flavor. It should be used sparingly because its pungent flavor will go a very long way.

(Not used for frying; flavoring)

A

Sesame Oil

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21
Q

These must be kept in a cool, dark place, or refrigerated as necessary once the jars are opened.

A

Soy products

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22
Q
  • A basic seasoning in Chinese cooking – “light” refers to its fluidity, not its dietetic characteristics.
  • Lighter and saltier than Chinese thick soy sauce, it is made from fermented soybeans, wheat, and yeast
  • Labeled “thin” soy sauce.
A

Chinese Light Soy Sauce

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23
Q
  • Also known as “dark” soy sauce, this is less salty, sweeter, and thicker than Chinese light or light soy sauce, because of the inclusion of molasses.
  • It is generally used in small quantities and usually in combination with Chinese thin soy sauce.
A

Chinese Thick Soy Sauce

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24
Q
  • made primarily from fermented soybeans, vinegar, sugar, and garlic
  • a sweet thick bean sauce, with a near paste consistency
  • its deep rich flavor is the basis for the Chinese barbecued ribs
  • also used by the Vietnamese for flavor-rich noodle soups or peanut sauce. Keep refrigerated.
A

Hoisin Sauce

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25
Q
  • used in Japanese everyday cooking
  • made up of equal amounts of soybean and wheat
  • used in dipping sushi
A

Japanese Dark Soy Sauce

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26
Q

It is the most popular of all Japanese soy sauces and is very different from authentic artisan items (the authentic soy sauce)

A

Kikkoman

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27
Q
  • small cubes of strongly scented pasty curd that tastes of wine must.
  • has three main types: white, red, and spicy flavored with red chili
  • fermented bean curd is usually flavored with rice wine and kept refrigerated.
A

Fermented Bean Curd

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28
Q

Fermented bean curd is usually flavored with ______.

A

rice wine

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29
Q
  • it is made from fermented soybeans and rice
  • important in Japanese, Chinese, and Korean cuisine and there are dozens of types but the most common are white, red, and black
  • can be a preservative
A

Miso

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30
Q

What are the three types of Miso?

A
  • White
  • Red
  • Black
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31
Q

What is another term for Miso/ the bacteria used for fermentation

A

Koji

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32
Q

These nuts are delicious roasted boiled, steamed, and added to savory or sweet dishes. Koreans love these nuts

A

Gingko Nuts

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33
Q

These are widely used in both Italian and Korean cooking

A

Pine Nuts

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34
Q
  • most commonly known as shitakes, these mushrooms have a more concentrated aroma when fresh
  • the majority of Chinese dishes include the
    dried form. On the other hand, the Japanese enjoy both dry and fresh shitakes.
A

Black mushroom

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35
Q

Black mushrooms are commonly known as _____.

A

Shiitake

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36
Q

It is the main source of umami and main ingredient in ramen

A

Shiitake

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37
Q

A term used for the “meaty flavor”

A

Umami

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38
Q

A fairly expensive item found in several sizes. It must be soaked overnight or up to 24 hours until completely rehydrated.

(a univalve shellfish)

A

Abalone

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39
Q

There are too many types of this item: dried whole, chunks, fillets, or strips. These items have a concentrated flavor which is a result of being sun-dried.

A

Fish

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40
Q

What are the two (2) types of Fish? Give examples.

A
  1. Freshwater (Tilapia and Hito)
  2. Saltwater (Lapu-Lapu, Talakitok, and Abo)
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41
Q

Available in several sizes and prices, ______ and sun-dried. Their concentrated flavor is used to enhance soups and stew.

A

Oyster

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42
Q

What is a famous cuisine for oysters?

A

Rockefeller

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43
Q
  • one of the most expensive dried seafood items and one of the most delicious
  • can be used as stuffing or shredded and used as a garnish for simple vegetable dishes
  • also added to rice porridges
A

Scallop

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44
Q
  • used to season a variety of dishes
  • when dried, adds a chewy texture and distinct flavor, so use sparingly.
A

Shrimp

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45
Q

When dried, these are used to season and add texture to a variety of dishes. They are very pungent so use sparingly.

A

Squid

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46
Q

What is another name/example for Squid?

A

Cuttlefish (Lumot)

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47
Q

What is the type of Squid?

A

Sepallopods

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48
Q

Cilantro is also known as:

A

Coriander or Chinese Parsley

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49
Q
  • leaves of coriander is the most widely used
  • the stems are also full of flavor and can be included in making soups or steaming rice.
A

Cilantro

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50
Q

Filipino name/term for Cilantro

A

Wansoy/ Kinchay

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51
Q

Cilantro: ______
______: Seeds

A
  1. Leaves
  2. Coriander
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52
Q

Small, dried and sweet leaves-it imparts a lemony and curry-like essence.

A

Curry Leaves

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53
Q
  • this common item is a fundamental building block of Chinese, Korean, and Southeast Asian cuisines
  • it appears in almost every savory dish, especially meat dishes, in part because of its health benefits
  • lowers cholesterol and is believed to cleanse the blood.
A

Garlic

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54
Q

What makes up the Asian mirepoix?

A

Garlic
Ginger
Onion

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55
Q

an important flavor ingredient in Asian cuisine. It is considered therapeutic for stomachaches and seafood poisoning.

A

Ginger

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56
Q

Ingredient commonly used in foods with a foul smell

A

Ginger

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57
Q
  • also known as citronella, it is used widely in Southeast Asian cuisine
  • its unique tangy flavor complements a wide range of dishes, from soups to stir-fry to stew and even desserts.
A

Lemongrass

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58
Q

Another name for Lemongrass

A

Citronella

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59
Q

A vegetable that uses the white stalk and is commonly found in Lechon

A

Lemograss

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60
Q

A vegetable that has a red bark/stalk and is not used for cooking. A mosquito repellant

A

Citronella

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61
Q

These are any aromatic ingredients using only the LEAVES

A

Herbs

62
Q

Any aromatic ingredient using ALL PARTS of the plant

A

Spices

63
Q

Another term for the root vegetable is mostly known as yellow ginger.

A

Turmeric

64
Q

Example of Stem/Bark

A

Cinnamon

65
Q

Example of flower

A

Banana Blossom (Puso ng Saging)
Saffron (Kasubha)

66
Q

Example of Seed

A

Sesame Seeds
Coriander

67
Q

Also known as green onion and spring onion, this is an important herb in Asian Cooking.

A

Scallion

68
Q

Southeast Asia refers to this vegetable as red onion.

A

Shallot

69
Q

These are essentially highly concentrated fluids taken from a single flavor-bearing item and is a part of everyday food preparation.

A

Extracts

70
Q

TRUE/FALSE: In China, ginger extract is a juice concentrate.

A

TRUE

71
Q
  • It is also concentrated, thick, silky or coarse rather than fluid and typically contains one or more ingredients.
  • along with marinades and dipping sauces, they may be the single biggest secret of successful Asian food preparation.
A

Pastes

72
Q

Example of Paste

A

Rendang

73
Q
  • these are more often flavored liquids in which meat, poultry, and seafood are soaked for period of time
  • essential to many Asian cuisines and can be a cook’s lifesaver.
A

Marinades

74
Q

These give the entire flavor (salty, sweet, bitter, sour, and spicy) considered essential in Asian Cooking

A

Marinades

75
Q

the foundation of Asian meat-poultry, and fish-
based stir-fries, no more complicated than mixing soy sauce, sugar, and tapioca starch.

A

Marinades

76
Q

Common ingredients used for Marinades:

A

Soy Sauce, Sugar, Tapioca Starch

77
Q

It is a big part of any Asian meal and many foods accompanied by these sauces are often intentionally lightly seasoned.

A

Dipping Sauces

78
Q

TRUE/FALSE: In dipping sauces, balance is not that important since they can still retain their individual taste.

A

FALSE (not important- it is important)

79
Q

these are essentially leaves, flowers, herbs other similar colors and texture items used to enhance food visually and lift the palate with a final flavor note.

A

Garnishes

80
Q

What is the main principle of Garnishes:

A
  • use only edible garnishes
  • add flavor
  • complementary/ balance
81
Q

What is the principle of the Flavor Star?

A

Harmony and Balance

82
Q

Use of Flavor Star

A

Avoid taste fatigue

83
Q

Who is the Mother of Asian Cuisine?

A

China

84
Q

It is one of the world‟s ancient cuisines, going back thousands of years.

A

Chinese Cuisine

85
Q

What country was the spring of life for Asian food, and its influences spread across mountains, plains, rivers, and through cities and villages?

A

China

86
Q

TRUE/FALSE: For centuries, tea has been so fundamental to Chinese culture that attitudes toward it are downright philosophical.

A

FALSE (Tea-Food)

87
Q

What are the three (3) key concepts of Chinese cooking according to Confucius?

A
  1. Proportion
  2. Balance
  3. Harmony
88
Q

How is peace and harmony achieved in Chinese cooking?

A

Principles of Yin and Yang

89
Q

What are the four (4) regions of Chinese Cuisine?

A
  1. North: Beijing
  2. South: Canton
  3. East: Shanghai
  4. West: Szechwan, Human, Yunnan
90
Q
  • features great street food, as well as the tradition of imperial food, which is more refined
  • the cooking is very sensual and gutsy.
  • dishes are seasoned with garlic chives and leaves
  • it was a relatively poor area, but the imperial cooks could afford to import things.
  • has sophistication of the imperial from the capital.
A

North

91
Q

What is the most striking difference of the North?

A

Wheat

92
Q

Most of China relies on rice, but the North relies on the ff:

A
  • Bread
  • Baked Buns
  • Dumpling
  • Duck
93
Q

Dishes in Beijing (North)

A

Bird’s Nest Soup, Peking Duck, Beggar’s Chicken

94
Q

The other side of North/ Beijing country cooking has dishes like

A

Dumplings and Scallion pancakes

95
Q

What are the common cooking techniques of the North?

A

Braising, Roasting, and Boiling

96
Q

In _______, there is a refinement of cooking styles and subtlety in the saucing and techniques.

A

Shanghai (East)

97
Q

_________ are often accompanying dishes, and the East is known for its use of sugar as a flavoring.

A

Carved vegetables and fruit garnishes

98
Q

What is the technique used in Shanghainese cooking?

A

Re-cooking

99
Q

A technique in which meat is braised in soy sauce, rice wine, sugar, and salt. It results in tender meat and rich, flavorful sauce. The meat and sauce are typically served with crunchy cooked vegetables, to contrast with the texture of the meat, as well as with rice.

Re-cooked slowly and can be served hot, but is more often presented cold.

A

Re-cooking

100
Q

An east technique wherein the meat is partially cooked and then left to sit in the liquid to finish cooking. These are then chilled and eaten as appetizers.

A

Drunken Technique

101
Q

The food of the South is commonly though of as __________.

A

Cantonese

102
Q

This cuisine is widely considered the finest, most sophisticated, and most innovative cuisine in China. The dishes are simple and light, never heavily sauced, crispiness of fried foods is notable, not the flavor or texture of oil.

A

Cantonese Cuisine

103
Q

What region’s cooking is even more refined and focused than in the east and the north?

(the influence of European cooking can be seen)

A

South/ Canton/ Gangzhou

104
Q

TRUE/FALSE: In Canton Cuisine, the main ingredient is the star of a dish and the sauce just accentuates the ingredient’s extraordinary flavor.

A

TRUE

105
Q

Their cuisine employs a wide range of flavors and cooking techniques and you can recognize their restaurant with the poultry hanging on the window.

A

Cantonese Cuisine

106
Q

TRUE/FALSE: In Shanghainese cooking, pork is served in small quantities.

A

FALSE (Shanghainese- Cantonese)

107
Q

A famous dish that originated in Canton/ Guangzhou.

A

Dimsum

108
Q

What is the most popular cooking technique in Cantonese cuisine?

A

Stir-frying in a Wok

109
Q

Common Cantonese dishes

A
  • steamed scallops with black bean sauce
  • crisp skin chicken
  • soup
  • egg rolls
  • egg foo young
  • roast pork.
110
Q

Their food has been influenced by many countries that border it. It is a little simpler and less subtle than the south (region of spicy food)

A

West (Szechwan, Human, Yunnan)

111
Q

Their food is known for being spicy because of fresh chilies.

A

West/ Human

112
Q

TRUE/FALSE: The East is a region that applies multiple cooking techniques to one dish.

A

FALSE (East- West)

113
Q

Two classic dishes of Szechwan cuisine:

A

Kung Pao Chicken and Twice- cooked Pork

114
Q

What are the two (2) popular dishes of Hunan cuisine?

A

Orange Beef and Sweet & Sour Chicken

115
Q

What are the most commonly employed cooking techniques in Western Chinese cuisine?

A
  • Stir frying
  • Simmering
  • Steaming
  • Shallow frying
116
Q

What are among the most famous Szechwan dishes?

A
  • Szechwan duck
  • green onion pancakes
  • cold noodles
  • hot and sour soup (popular)
117
Q

Their cuisine is considered more complex because it tends to combine more than one cooking technique in a dish. Their food is often described as being “hot, sour, sweet and spicy.”

A

Hunan Cuisine

118
Q

Popular Hunan dishes include:

A
  • chicken with walnuts and hot pepper
  • diced pork with dried fish
  • steamed spicy pork
119
Q

Their cuisine is known for its whole cured hams that have a sweet flavor, as well as for its steam pot chicken.

A

Yunnan Cuisine

120
Q

Common techniques used in Yunnan cuisine:

A
  • frying
  • simmering
  • steaming
  • stewing
121
Q

What is the most common meat in China?

A

Pork

122
Q

Other than pork, what are among China’s most commonly used meat in their diet?

A
  • chicken
  • beef
  • snake
  • frog
123
Q

What is an integral part/food item of Chinese cuisine?

A

Vegetable

124
Q

Different ways Chinese prepare their vegetables:

A
  • stir fried
  • steamed
  • blanched
  • pickled
125
Q

TRUE/FALSE: Most techniques aim to cook them slowly in order to preserve their freshness.

A

FALSE (slowly- quickly)

126
Q

Vegetables are commonly cooked in a _____.

A

Wok

127
Q

These are eaten on their own or used as ingredients in other dishes.

A

Preserved Foods

128
Q

TRUE/FALSE: The wide variety of dried fish found in every authentic Chinese market is used to enhance flavors.

A

TRUE

129
Q

What seeds are commonly used in Chinese cuisine?

A

Sesame and Lotus Root

130
Q

It is a staple in Chinese cuisine and comes in all variations.

A

Soybean

131
Q

TRUE/FALSE: Everything on the table could be fried in soy oil or coated in soy flour.

A

TRUE

132
Q

TRUE/FALSE: All flavorings are universal throughout most of China.

A

FALSE: (all, some)

133
Q

It is a multipurpose piece of equipment that is used throughout Asia and can be used for stir-frying, steaming, and braising. It means cooking vessel or pot.

A

Wok

134
Q

What are the two main types of Wok?

A

Flat-bottomed and Round Bottomed

135
Q

What type of wok is on electric burners?

A

Flat bottomed

136
Q

What type of wok is meant for gas stoves?

A

Round-bottomed Wok

137
Q

TRUE/FALSE: It is very important not to overload a wok, because the whole point of it is to allow cooking things at medium heat.

A

FALSE (medium- high heat)

138
Q

TRUE/FALSE: If the wok is too full, the ingredients will steam rather than sear.

A

TRUE

139
Q

A strainer that has a long wooden handles and a wire netting. It can be used as a scoop or strainer.

A

Chinese Handheld Strainer

140
Q

The sharp edge can be used to cut, the blunt edge as a tenderizer, and the flat side to smash and flatten.

A

Cleaver

141
Q

It allows food to retain its flavor and character. It is a practical technique, making it important in Asia. You can use any combination of ingredients which makes this cooking style so universal and adaptable.

A

Stir frying

142
Q

This is fundamental to Chinese cooking. It is used often at the beginning of the cooking process. As a first step, its function is for searing the outside of an ingredient.

A

Deep frying

143
Q

It has multiple purposes in the Chinese kitchen. It rejuvenates the dried food which composes much of the Chinese diet, and it is also the most delicate way to cook an ingredient

A

Steaming

144
Q

It gently envelops an ingredient with heat while basting it with moisture at the same time. It is practical since it requires little fuel. It is best for most delicate foods.

A

Steaming

145
Q

TRUE/FALSE: The difference between green, black and oolong tea is in how and which leaves are fermented.

A

TRUE

146
Q

TRUE/FALSE: The longer the leaves are fermented the more color they will have and the less pungent their tannins will be.

A

TRUE

147
Q

What process in making tea stops fermentation?

A

Firing the leaves

148
Q

What tea is unfermented and the lightest?

A

Green Tea

149
Q

What tea is semi-fermented?

A

Oolong tea

150
Q

What tea is fully fermented?

A

Black Tea

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

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