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GASTRONOMY FINALS > INDIA AND KOREA > Flashcards

INDIA AND KOREA Flashcards

1
Q

INDIA

A variety of regional and traditional cuisines using locally available spices, herbs, vegetables, and fruits. Influenced by religion (Hinduism and Islam) and cultural traditions.

A

Indian Cuisine

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2
Q

INDIA

Characterized by sophisticated use of spices, vegetables, grains, and fruits.

A

Diverse Cuisine

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3
Q

INDIA

Vegetarianism is common among Hindus, Buddhists, and Jains.

A

Religious Influence

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4
Q

INDIA

Cultural Interactions evolved through exchanges with:

A

Persia, Greece, Mongols, and West Asia

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5
Q

INDIA

New World Foods: Chili peppers, tomatoes, and potatoes introduced by:

A

Arab and Portuguese traders

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6
Q

INDIA

Introduced wheat, barley, turmeric, and cumin

A

Indus Valley (3300-1300 BCE)

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7
Q

INDIA

Rice cultivation and blending of Aryan culinary traditions.

A

Aryan Period (1500-500 BCE)

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8
Q

INDIA

Mughal Empire Introduced?

A

biryanis, kebabs, curries, and refined spice usage

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9
Q

INDIA

Saffron, cardamom, cloves, marinating, and slow cooking techniques were from?

A

Islamic Influence

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10
Q

INDIA

British Raj: Popularized _______ and introduced ______________________

A

tea
potatoes, tomatoes, and chilies

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11
Q

INDIA

Indian cuisine fused with global flavors, becoming widely popular.

A

Globalization

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12
Q

INDIA

indian spices

A

Cumin, coriander, turmeric, chili, cardamom, cloves

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13
Q

INDIA

Rich, creamy curries

regional styles in their cuisine

A

North

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14
Q

INDIA

Spicy, tangy flavors

regional styles in their cuisine

A

South

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15
Q

INDIA

Lentils, chickpeas, paneer as protein sources.

A

Vegetarian Focus

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16
Q

INDIA

Staples in India

A

Rice, roti, naan, chapati

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17
Q

INDIA

Creamy tomato-based chicken

popular dishes of Northern India

A

Butter Chicken

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18
Q

INDIA

Fragrant rice with meat or vegetables

popular dishes of Northern India

A

Biryani

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19
Q

INDIA

Marinated, clay-oven cooked

popular dishes of Northern India

A

Tandoori Chicken

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20
Q

INDIA

Leavened flatbread

popular dishes of Northern India

A

Naan

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21
Q

INDIA

Crispy pastries with spiced potatoes

popular dishes of Northern India

A

Samosas

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22
Q

INDIA

Crispy crepes with sambar and chutney

popular dishes of Southern India

A

Dosa

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23
Q

INDIA

Steamed rice cake

popular dishes of Southern India

A

Idli

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24
Q

INDIA

Lentil donuts

popular dishes of Southern India

A

Vada

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25
Q

INDIA

Savory vegetable-topped pancakes

popular dishes of Southern India

A

Uttapam

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26
Q

INDIA

Savory snacks.

Street Food

A

Chaat

27
Q

INDIA

Crispy puris with spicy water.

Street Food

A

Pani puri

28
Q

INDIA

Spicy vegetable curry with buns.

Street Food

A

Pav Bhaji

29
Q

INDIA

Creamy lentils.

Street Food

A

Dal Makhani

30
Q

INDIA

Spinach and cheese curry.

Street Food

A

Palak Paneer

31
Q

INDIA

Tempering spices in ghee or oil.

A

Tadka

32
Q

INDIA

autéing spices and vegetables for curry bases.

A

Bhuno

33
Q

INDIA

Steaming food in covered pots.

A

Bhapa

34
Q

INDIA

Slow-cooking in sealed pots

A

Dum Pukht

35
Q

INDIA

Adds a smoky flavor to meats and breads

A

Grilling and Roasting

36
Q

INDIA

Clay-oven grilling and roasting

A

Tandoor Cooking

37
Q

INDIA

Frying: 2 Types of frying

A

Shallow Frying
Deep Frying

38
Q

INDIA

For flatbreads like parathas

A

Shallow Frying

39
Q

INDIA

For snacks like samosas and pakoras

A

Deep Frying

40
Q

KOREA

A culinary tradition rooted in ancient agricultural and nomadic practices, characterized by a balance of flavors (spicy, savory, umami), textures, and colors.

A

Korean Cuisine (Hansik)

41
Q

KOREA

Meals emphasize sharing and community.

A

Communal Dining

42
Q

KOREA

Popularity of K-pop and K-dramas has boosted global interest in Korean food.

A

Global Influence

43
Q

KOREA

Chinese influence introduced noodles, dumplings, and cooking techniques.

A

Three Kingdoms Period (57 BCE - 668 CE)

Early Influences

44
Q

KOREA

Development of barbecue and use of black pepper.

A

Goryeo Dynasty (918-1392)

Early Influences

45
Q

KOREA

Simplicity and balance, focusing on natural ingredient flavors.

A

Confucian Influence

Joseon Dynasty (1392-1910)

46
Q

KOREA

Rise of staples like kimchi to preserve food during winters.

A

Fermentation Culture

Joseon Dynasty (1392-1910)

47
Q

KOREA

Refined dishes with intricate presentations.

A

Royal Cuisine

Joseon Dynasty (1392-1910)

48
Q

KOREA

Simplification of cuisine and introduction of instant noodles.

A

Korean War (1950-1953)

Modern Era

49
Q

KOREA

Spread of Korean restaurants and food trends worldwide.

A

Globalization

Modern era

50
Q

KOREA

Bold and varied, emphasizing fresh ingredients.

Cuisine Features

A

Flavors

51
Q

KOREA

Balanced with rice as a staple and multiple side dishes.

Cuisine Features

A

Meals

52
Q

KOREA

Fermented cabbage or radish, a staple with countless varieties.

A

Kimchi

53
Q

KOREA

Reflect communal dining and sharing.

Cuisine Features

A

Cultural values

54
Q

KOREA

ice bowl with vegetables, meat, and a fried egg.

A

Bibimbap

55
Q

KOREA

Sweet and savory marinated grilled beef.

A

Bulgogi

56
Q

KOREA

Spicy stew with kimchi, tofu, pork, or seafood.

A

Kimchi Jjigae

57
Q

KOREA

Spicy rice cakes, a popular street food.

A

Tteokbokki

58
Q

KOREA

Stir-fried glass noodles with vegetables and meat.

A

Japchae

59
Q

KOREA

Instant noodles with customizable flavors.

A

Ramyeon

60
Q

KOREA

Creates distinct flavors, as seen in kimchi.

A

Fermentation

61
Q

KOREA

Showcased in dishes like bulgogi and galbi.

A

Grilling (Gui)

62
Q

KOREA

Preserves nutrients in dumplings (mandu) and rice cakes (tteok).

A

Steaming (Jim)

63
Q

KOREA

Simmering dishes like galbijjim (braised short ribs).

A

Braising (Jorim)

64
Q

KOREA

Quick method, exemplified in japchae.

A

Stir-Frying (Bokkeum)

GASTRONOMY FINALS (4 decks)

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