International Gastronomy Flashcards
Their cuisine is a fascinating melange of ingredients, methods and dishes with a strong influence of Chinese cuisine
The Pacific & Southeast Asia
used in every one of these countries except in the Philippines: rice; and native spices & herbs, especially ginger and chili
From: The Pacific & Southeast Asia
The most important ingredients to tie together.
Coconut
From: The Pacific & Southeast Asia
Other term for taro root?
Taro corms
From: The Pacific & Southeast Asia
A hawaiian staple; may be chopped & steamed alone mixed with other ingre. often wrapped in ti leaves
Taro bulb
From: The Pacific & Southeast Asia
Made by peeling & cooking the taro root & then mashing it into a paste
Poi
From: The Pacific & Southeast Asia
Fresh salmon that is massaged by hand to break down its tissues and remove the salt
Lomi-lomi
From: The Pacific & Southeast Asia
Part of the luau
Stone baked pig
From: The Pacific & Southeast Asia
____ adapted a number of Chinese, Japanese, Korean, and Indian dishes
Hawaiian/s
From: The Pacific & Southeast Asia
Consists of sevreal thousand islands, yet its cuisines are unified by the use of coconut
Indonesia
Chinese and Portugese merchants had a very strong influence on the island’s cooking style
From: The Pacific & Southeast Asia
Dutch created this dish and translates to ‘rice table’
Rijstafel
From: The Pacific & Southeast Asia
Mos important part of the meal
Rice (nasi)
From: The Pacific & Southeast Asia
One of the nationally popular preparations of Indonesia and originated in China’s fried rice concept
Nasi goreng
From: The Pacific & Southeast Asia
Religion in Indonesia that allows eating pork
Bali Hindu
From: The Pacific & Southeast Asia
Little skewers of charcoal-grilled pork bits
Saté babi
From: The Pacific & Southeast Asia
Spicy-hot condiments that are served separately
Sambals
From: The Pacific & Southeast Asia
Deep-shrimp wafers that originated in Indonesia
Krupuk
From: The Pacific & Southeast Asia
Cooked & raw vegetables and bean cake with a sauce made of peanuts, coconut & spices
Gado-gado
From: The Pacific & Southeast Asia
Beef stew that absorbs large amount of coconut milk, using the same technique as some of the so called ‘dry-curries’ of India
Rendang
From: The Pacific & Southeast Asia
Area’s favorite type of liquid-type curry common in India
Gulai
From: The Pacific & Southeast Asia
Philippine has fish paste called?
Bagoong
From: The Pacific & Southeast Asia
Ligquid flavoring sauce in the Philippines
Patis
bagoong & patis are based on fermented seafood
From: The Pacific & Southeast Asia
Single most characteristic taste of the Philippines
Sour-salty
From: The Pacific & Southeast Asia
Strongest Chinese influence can be detected in?
Vietnam
Only country in the entire asia of the pacific & southeast asia where the food is eaten with chopsticks
From: The Pacific & Southeast Asia
Flavoring sauce related to the patis based on fermented salted fish & spices
Nuoc mam
From: The Pacific & Southeast Asia
One of the most complex & structured cuisines is the cuisine of?
Thailand
From: The Pacific & Southeast Asia
Spicy Thai condiment
Nam Prik
From: The Pacific & Southeast Asia
Liquid stew/soup-stew
Kaeng
From: Middle Eastern
Staple meat of Middle East
Lamb
Eggplant, olives, and yogurt are widely eaten here
Middle East
From: Middle Eastern
Mazza
Arabic
From: Middle Eastern
Mezethakia
Greek
Mezelicuri
Romanian
small hot and cold appetizers
From: Middle Eastern
Rich dessert of phyllo dough and nuts
Baklava
From: Middle Eastern
Vine leaves stuffed with rice & meat
Dolma
From: Middle Eastern
A turnover filled with meat/cheese
Börek
From: Middle Eastern
Lamb patty
Kofte
From: Middle Eastern
Skewered mutton/lamb
Shish kebab
From: Middle Eastern
Yogurt dishes and sweet
Halvah
From: Middle Eastern
Seasoned eggplant dip
Baba ganoush
From: Middle Eastern
Salad of onions, chopped tomatoes, radishes, parsley and mint
Tabbouleh
From: Middle Eastern
Chickpeas with a sesame paste
Hummus
From: African
Steamed wheat/semolina graines–served with meats, poultry & vegetables piled on top
Couscous
Have much in common from a culinary point of view
Spanish & Portugese
From: Spanish & Portugese
Cooking fat of both countries
Olive oil
From: Spanish & Portugese
Fish, cod, hake, and red snapper are popular throughout?
Spain
From: Spanish & Portugese
Portugese kitchen produces somewhat ____ & ____ foods, favoring hearty soups, marinated seafoods, spices such as cumin & coriander
Spicier & richer
From: Spanish & Portugese
Widely used in Spain
Cod
From: Spanish & Portugese
Heavy stew of boiled chicken, meats & vegetables; Spain’s national dish
Cocido
In portugal, it’s called ‘Cozido’
From: Spanish & Portugese
Appetizers in Spanish bars
Tapas
From: Spanish & Portugese
Spain’s best known dish; combi. of rice, chicken, pork, clams, mussels, shrimp, peppers, sausages & peas
Paellas
From: Spanish & Portugese
Home of the paella
Valencia
From: Spanish & Portugese
Catalan seafood medley, a stew of fish, lobster, shrimp, scallops, ham, almonds, white wine, and saffron
Zarzuela de Mariscos
From: Spanish & Portugese
Mountain-cured ham
Jamón Serrano
From: Spanish & Portugese
Sausages
Chorizo
From: Spanish & Portugese
Cold soup made of pureed vegetables
Gazpacho
From: Spanish & Portugese
Strongly-influenced by the honey-almond paste, figs, & dates used by the Moors
Iberian Peninsula
From: Italian
Central features of Italian cuisine include
Pasta asciutta
From: Italian
Cured meats, bruschetta, olives, veg. & cheese
Antipasto
From: Italian
Ice creams & ices
Gelati e Granite
From: Italian
Coffee made by forcing steam through the coffee grounds
Caffè Espresso
From: Italian
Supplies many of the finest chefs to the luxury restaurants
Piedmont
From: Italian
Famous hot melted cheese casserole eaten with bread bits, its local white truffles & fontina cheese are the base
Fonduta
From: Italian
Gnocchi-____ cooking produces the best gnocchi
Alla romana type
From: Italian
Baby squid
Calamaretti
From: Italian
Young lamb, usually roasted with rosemary
Abbacchio
From: Austro-Hungarian
Cooked in traditional cauldron
Goulash
From: Austro-Hungarian
Breaded veal-cutlets, named for the city of Wien/Vienna
Wiener Schnitzel
From: Austro-Hungarian
Common foods in this area include Borscht
Slavic
From: Austro-Hungarian
A beet or cabbage soup
Borscht
From: Austro-Hungarian
Beef cooked with onions in sour cream
Beed Stroganoff
From: Austro-Hungarian
Stuffed pancakes
Blintzes
From: Austro-Hungarian
Portions of rolled meat/fish stuffed with mushrooms, garlic, onions, and other ingredients
Zrazy
From: Austro-Hungarian
Seafood pie
Rakov
From: Austro-Hungarian
Most popular drink
Vodka
From: German
Marinated pot roast with a sweet & sour sauce
Sauerbraten
From: German
Fermented cabbage
Sauerkraut
From: German
tree-cake
Baumkuchen
Where fish is a mainstay and is prepared in many ways
Scandinavian
From: Scandinavian
Favorite appetizer, salmon marinated in salt & dill and accompanied by a mustard sauce
Gravlax
From: Scandinavian
Served with lingonberries/fruit preserves
Swedish pancakes
From: Scandinavian
‘bread & butter table’
Smorgasbord
From: British
Common English dishes
Roast beef with yorkshire pudding
From: British
A type of flounder fish
Plaice
From: British
Eaten in traditional fare in British Isles; ground lamb/beef with onion & topped with mashed potatoes
Sheperd’s pie
From: Latin American
____ are widely used to season Latin American dishes
Chili peppers
From: Latin American
The culinary common denominator of much of Latin America; Used in Mexico to prepare corn pancakes; also used in Tamales
Corn (Maize)
From: Latin American
Corn pancakes
Tortillas
From: Latin American
Tortillas fried crisp & sprinkled with onion, chili peppers, grated cheese or meat
Tostadas
From: Latin American
Tortillas dipped in sauce, then rolled up with a filling of pork/chicke
Enchiladas
From: Latin American
Tortillas folded over a filling of meat, beans, cheese/veg
Quesadillas
From: Latin American
Steamed, filled corn husks
Tamales
From: Latin American
Brazil’s national dish; consists of bed of rice with black beans, sausages,beef tongue, spareribes, and dried beef
Feijoada completa
From: Latin American
Caramel custard; Favorite Latin American dish
Flan
From: North American
Most commonly associated with rib eyes
Delmonico Steak
Named for Delmonico’s Restaurant in New York City, where it originated
Famous for clam chowder and lobster dishes
New England
