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GASTRONOMY PRELIM > International Gastronomy > Flashcards

International Gastronomy Flashcards

1
Q

Their cuisine is a fascinating melange of ingredients, methods and dishes with a strong influence of Chinese cuisine

A

The Pacific & Southeast Asia

used in every one of these countries except in the Philippines: rice; and native spices & herbs, especially ginger and chili

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2
Q

From: The Pacific & Southeast Asia

The most important ingredients to tie together.

A

Coconut

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3
Q

From: The Pacific & Southeast Asia

Other term for taro root?

A

Taro corms

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4
Q

From: The Pacific & Southeast Asia

A hawaiian staple; may be chopped & steamed alone mixed with other ingre. often wrapped in ti leaves

A

Taro bulb

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5
Q

From: The Pacific & Southeast Asia

Made by peeling & cooking the taro root & then mashing it into a paste

A

Poi

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6
Q

From: The Pacific & Southeast Asia

Fresh salmon that is massaged by hand to break down its tissues and remove the salt

A

Lomi-lomi

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7
Q

From: The Pacific & Southeast Asia

Part of the luau

A

Stone baked pig

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8
Q

From: The Pacific & Southeast Asia

____ adapted a number of Chinese, Japanese, Korean, and Indian dishes

A

Hawaiian/s

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9
Q

From: The Pacific & Southeast Asia

Consists of sevreal thousand islands, yet its cuisines are unified by the use of coconut

A

Indonesia

Chinese and Portugese merchants had a very strong influence on the island’s cooking style

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10
Q

From: The Pacific & Southeast Asia

Dutch created this dish and translates to ‘rice table’

A

Rijstafel

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11
Q

From: The Pacific & Southeast Asia

Mos important part of the meal

A

Rice (nasi)

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12
Q

From: The Pacific & Southeast Asia

One of the nationally popular preparations of Indonesia and originated in China’s fried rice concept

A

Nasi goreng

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13
Q

From: The Pacific & Southeast Asia

Religion in Indonesia that allows eating pork

A

Bali Hindu

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14
Q

From: The Pacific & Southeast Asia

Little skewers of charcoal-grilled pork bits

A

Saté babi

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15
Q

From: The Pacific & Southeast Asia

Spicy-hot condiments that are served separately

A

Sambals

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16
Q

From: The Pacific & Southeast Asia

Deep-shrimp wafers that originated in Indonesia

A

Krupuk

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17
Q

From: The Pacific & Southeast Asia

Cooked & raw vegetables and bean cake with a sauce made of peanuts, coconut & spices

A

Gado-gado

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18
Q

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

A

Rendang

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19
Q

From: The Pacific & Southeast Asia

Area’s favorite type of liquid-type curry common in India

A

Gulai

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20
Q

From: The Pacific & Southeast Asia

Philippine has fish paste called?

A

Bagoong

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21
Q

From: The Pacific & Southeast Asia

Ligquid flavoring sauce in the Philippines

A

Patis

bagoong & patis are based on fermented seafood

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22
Q

From: The Pacific & Southeast Asia

Single most characteristic taste of the Philippines

A

Sour-salty

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23
Q

From: The Pacific & Southeast Asia

Strongest Chinese influence can be detected in?

A

Vietnam

Only country in the entire asia of the pacific & southeast asia where the food is eaten with chopsticks

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24
Q

From: The Pacific & Southeast Asia

Flavoring sauce related to the patis based on fermented salted fish & spices

A

Nuoc mam

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25
Q

From: The Pacific & Southeast Asia

One of the most complex & structured cuisines is the cuisine of?

A

Thailand

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26
Q

From: The Pacific & Southeast Asia

Spicy Thai condiment

A

Nam Prik

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27
Q

From: The Pacific & Southeast Asia

Liquid stew/soup-stew

A

Kaeng

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28
Q

From: Middle Eastern

Staple meat of Middle East

A

Lamb

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29
Q

Eggplant, olives, and yogurt are widely eaten here

A

Middle East

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30
Q

From: Middle Eastern

Mazza

A

Arabic

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31
Q

From: Middle Eastern

Mezethakia

A

Greek

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32
Q

Mezelicuri

A

Romanian

small hot and cold appetizers

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33
Q

From: Middle Eastern

Rich dessert of phyllo dough and nuts

A

Baklava

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34
Q

From: Middle Eastern

Vine leaves stuffed with rice & meat

A

Dolma

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35
Q

From: Middle Eastern

A turnover filled with meat/cheese

A

Börek

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36
Q

From: Middle Eastern

Lamb patty

A

Kofte

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37
Q

From: Middle Eastern

Skewered mutton/lamb

A

Shish kebab

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38
Q

From: Middle Eastern

Yogurt dishes and sweet

A

Halvah

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39
Q

From: Middle Eastern

Seasoned eggplant dip

A

Baba ganoush

40
Q

From: Middle Eastern

Salad of onions, chopped tomatoes, radishes, parsley and mint

A

Tabbouleh

41
Q

From: Middle Eastern

Chickpeas with a sesame paste

A

Hummus

42
Q

From: African

Steamed wheat/semolina graines–served with meats, poultry & vegetables piled on top

A

Couscous

43
Q

Have much in common from a culinary point of view

A

Spanish & Portugese

44
Q

From: Spanish & Portugese

Cooking fat of both countries

A

Olive oil

45
Q

From: Spanish & Portugese

Fish, cod, hake, and red snapper are popular throughout?

A

Spain

46
Q

From: Spanish & Portugese

Portugese kitchen produces somewhat ____ & ____ foods, favoring hearty soups, marinated seafoods, spices such as cumin & coriander

A

Spicier & richer

47
Q

From: Spanish & Portugese

Widely used in Spain

A

Cod

48
Q

From: Spanish & Portugese

Heavy stew of boiled chicken, meats & vegetables; Spain’s national dish

A

Cocido

In portugal, it’s called ‘Cozido’

49
Q

From: Spanish & Portugese

Appetizers in Spanish bars

A

Tapas

50
Q

From: Spanish & Portugese

Spain’s best known dish; combi. of rice, chicken, pork, clams, mussels, shrimp, peppers, sausages & peas

A

Paellas

51
Q

From: Spanish & Portugese

Home of the paella

A

Valencia

52
Q

From: Spanish & Portugese

Catalan seafood medley, a stew of fish, lobster, shrimp, scallops, ham, almonds, white wine, and saffron

A

Zarzuela de Mariscos

53
Q

From: Spanish & Portugese

Mountain-cured ham

A

Jamón Serrano

54
Q

From: Spanish & Portugese

Sausages

A

Chorizo

55
Q

From: Spanish & Portugese

Cold soup made of pureed vegetables

A

Gazpacho

56
Q

From: Spanish & Portugese

Strongly-influenced by the honey-almond paste, figs, & dates used by the Moors

A

Iberian Peninsula

57
Q

From: Italian

Central features of Italian cuisine include

A

Pasta asciutta

58
Q

From: Italian

Cured meats, bruschetta, olives, veg. & cheese

A

Antipasto

59
Q

From: Italian

Ice creams & ices

A

Gelati e Granite

60
Q

From: Italian

Coffee made by forcing steam through the coffee grounds

A

Caffè Espresso

61
Q

From: Italian

Supplies many of the finest chefs to the luxury restaurants

A

Piedmont

62
Q

From: Italian

Famous hot melted cheese casserole eaten with bread bits, its local white truffles & fontina cheese are the base

A

Fonduta

63
Q

From: Italian

Gnocchi-____ cooking produces the best gnocchi

A

Alla romana type

64
Q

From: Italian

Baby squid

A

Calamaretti

65
Q

From: Italian

Young lamb, usually roasted with rosemary

A

Abbacchio

66
Q

From: Austro-Hungarian

Cooked in traditional cauldron

A

Goulash

67
Q

From: Austro-Hungarian

Breaded veal-cutlets, named for the city of Wien/Vienna

A

Wiener Schnitzel

68
Q

From: Austro-Hungarian

Common foods in this area include Borscht

A

Slavic

69
Q

From: Austro-Hungarian

A beet or cabbage soup

A

Borscht

70
Q

From: Austro-Hungarian

Beef cooked with onions in sour cream

A

Beed Stroganoff

71
Q

From: Austro-Hungarian

Stuffed pancakes

A

Blintzes

72
Q

From: Austro-Hungarian

Portions of rolled meat/fish stuffed with mushrooms, garlic, onions, and other ingredients

A

Zrazy

73
Q

From: Austro-Hungarian

Seafood pie

A

Rakov

74
Q

From: Austro-Hungarian

Most popular drink

A

Vodka

75
Q

From: German

Marinated pot roast with a sweet & sour sauce

A

Sauerbraten

76
Q

From: German

Fermented cabbage

A

Sauerkraut

77
Q

From: German

tree-cake

A

Baumkuchen

78
Q

Where fish is a mainstay and is prepared in many ways

A

Scandinavian

79
Q

From: Scandinavian

Favorite appetizer, salmon marinated in salt & dill and accompanied by a mustard sauce

A

Gravlax

80
Q

From: Scandinavian

Served with lingonberries/fruit preserves

A

Swedish pancakes

81
Q

From: Scandinavian

‘bread & butter table’

A

Smorgasbord

82
Q

From: British

Common English dishes

A

Roast beef with yorkshire pudding

83
Q

From: British

A type of flounder fish

A

Plaice

84
Q

From: British

Eaten in traditional fare in British Isles; ground lamb/beef with onion & topped with mashed potatoes

A

Sheperd’s pie

85
Q

From: Latin American

____ are widely used to season Latin American dishes

A

Chili peppers

86
Q

From: Latin American

The culinary common denominator of much of Latin America; Used in Mexico to prepare corn pancakes; also used in Tamales

A

Corn (Maize)

87
Q

From: Latin American

Corn pancakes

A

Tortillas

88
Q

From: Latin American

Tortillas fried crisp & sprinkled with onion, chili peppers, grated cheese or meat

A

Tostadas

89
Q

From: Latin American

Tortillas dipped in sauce, then rolled up with a filling of pork/chicke

A

Enchiladas

90
Q

From: Latin American

Tortillas folded over a filling of meat, beans, cheese/veg

A

Quesadillas

91
Q

From: Latin American

Steamed, filled corn husks

A

Tamales

92
Q

From: Latin American

Brazil’s national dish; consists of bed of rice with black beans, sausages,beef tongue, spareribes, and dried beef

A

Feijoada completa

93
Q

From: Latin American

Caramel custard; Favorite Latin American dish

A

Flan

94
Q

From: North American

Most commonly associated with rib eyes

A

Delmonico Steak

Named for Delmonico’s Restaurant in New York City, where it originated

95
Q

Famous for clam chowder and lobster dishes

A

New England

GASTRONOMY PRELIM (4 decks)

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