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GASTRONOMY FINALS > JAPAN, CHINA, AND THAILAND > Flashcards

JAPAN, CHINA, AND THAILAND Flashcards

1
Q

JAPAN

has evolved significantly over centuries, influenced by various cultural, political, and social changes. The introduction of Buddhism in the 6th century led to a shift towards vegetarianism, while the arrival of Western culinary practices in the 19th century introduced new ingredients and cooking methods

A

JAPANESE CUISINE

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2
Q

JAPAN

The introduction of Buddhism in the 6th century led to a shift towards

A

VEGETARIANISM

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3
Q

JAPAN

the arrival of _____________________ in the 19th century in Japan introduced new ingredients and cooking methods.

A

WESTERN CULINARY PRACTICES

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4
Q

JAPAN

Japan’s key historical moments include the development of ______ in the _______________

A

SUSHI
EDO PERIOD

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5
Q

JAPAN

Japanese cuisine is characterized by its emphasis on s________ ________, p_____________, and b________ __ _________

A

SEASONAL INGREDIENTS
PRESENTATION
BALANCE OF FLAVORS

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6
Q

JAPAN

Japanese cuisine, known as ________; locals refer to it as ‘Nature on a Plate.’

A

WASHOKU

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7
Q

JAPAN

is a central staple, commonly paired with miso soup, fish, and vegetables, rooted in the Yayoi period’s introduction of rice cultivation.

A

RICE

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8
Q

JAPAN

Over time, new ingredients and cooking techniques have enriched the cuisine. Modern Japanese cuisine blends ______________ and ________ while preserving heritage.

A

TRADITIONAL
FUSION STYLES

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9
Q

JAPAN

___________ an essential flavor profile, enhances the taste experience uniquely. The visual presentation is important, enhancing the beauty of ingredients and dining. Regional variations add depth, showcasing local flavors and specialties.

A

UMAMI

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10
Q

JAPAN

popular dishes of Japan

A

SUSHI
RAMEN
TEMPURA
SUKIYAKI
MISO SOUP

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11
Q

JAPAN

A dish consisting of vinegared rice paired with various toppings, commonly raw fish or vegetables, showcasing the artistry of Japanese cuisine.

Types: Nigiri, Maki, and Temaki

A

SUSHI

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12
Q

JAPAN

Noodle soup that has become a global favorite, with regional variations across Japan. Typically featuring broth made from pork, chicken, or miso, and topped with ingredients like sliced pork, green onions, and nori.

Types: Tonkotsu, Miso, and Shio

A

RAMEN

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13
Q

JAPAN

Lightly battered and deep-fried seafood and vegetables, known for its crispy texture and often served with a dipping sauce.

A

TEMPURA

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14
Q

JAPAN

A simmered dish of beef and vegetables cooked in a sweet soy sauce broth. A hearty hot pot dish made with thinly sliced beef, vegetables, and tofu, often enjoyed communally.

Types: Kanto and Kansai styles

A

SUKIYAKI

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15
Q

JAPAN

A stapLe soup made from fermented soybean paste, often served with tofu and seaweed, served as a side dish in many meals.

Types: Tonjiru and Sumashi-jiru

A

MISO SOUP

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16
Q

JAPAN

involves exposing food, typically meat, to high heat in a hot skillet or frying pan, allowing it to develop a golden-brown crust while locking in moisture and flavor

cooking technique

A

SEARING (YAKI)

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17
Q

JAPAN

This method is essential for creating comforting dishes like oden and sukiyaki, where the slow cooking process enhances the overall taste and texture

cooking technique

A

SIMMERING (NIMONO)

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18
Q

JAPAN

uses steam to cook food, preserving its flavors and nutrients, commonly applied to vegetables, fish, and meats

cooking technique

A

STEAMING (MUSU)

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19
Q

JAPAN

ingredients are coated in batter or breadcrumbs and deep-fried to achieve a crispy exterior, this cooking method not only adds texture but also intensifies flavors, making fried dishes a beloved part of Japanese culinary tradition

cooking technique

A

FRYING (AGEMONO)

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20
Q

JAPAN

is a crucial technique in Japanese cooking that involves the transformation of ingredients through microbial activity, enhancing flavors and preserving food

cooking technique

A

FERMENTATION

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21
Q

CHINA

The earliest Chinese cookbook dates back to 206 BC-220 AD

A

HAN DYNASTY COOKBOOK

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22
Q

CHINA

Chinese cuisine began shaping during the Shang Dynasty (16th-11th century BC)

A

SHANG DYNASTY ORIGINS

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23
Q

CHINA

Known for elaborate dishes in the imperial court

A

MING DYNASTY LUXURIES

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24
Q

CHINA

Food of the common people reflected simple, hearty flavors

A

RUSTIC SIMPLICITY

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25
Q

CHINA

Includes eight major cuisines like Sichuan and Cantonese

A

REGIONAL DIVERSITY

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26
Q

CHINA

Noodles symbolize longevity; fish stands for prosperity

A

SYMBOLIC INGREDIENTS

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27
Q

CHINA

Reflects harmony in flavors, colors, and textures

A

CULTURAL VALUES

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28
Q

CHINA

Philosophical roots over 5,000 years old influence dish harmony

A

YIN-YANG BALANCE

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29
Q

CHINA

sichuan and Cantonese are among key regional cuisines

A

EIGHT CULINARY TRADITIONS

30
Q

CHINA

Chinese cuisine is the traditional cooking style of China, known for its variety, balance of flavors, and emphasis on fresh ingredients. It includes numerous regional cuisines, each with unique flavors and methods, such as:

A

STIR-FRYING
STEAMING
BRAISING

31
Q

CHINA

Crispy skin, served with pancakes and hoisin sauce

A

PEKING DUCK

32
Q

CHINA

Communal dining with ingredients cooked in flavorful broth

A

HOT POT

33
Q

CHINA

Steamed dumplings with pork and soup

A

XIAO LONG BAO

34
Q

CHINA

Crispy pork in a tangy sauce

A

SWEET AND SOUR PORK

35
Q

CHINA

Stir-fried noodles with veggies and proteins

A

CHOW MEIN

36
Q

CHINA

Quick cooking, preserving color and nutrients

A

STIR-FRYING (CHAO)

37
Q

CHINA

Crispy texture, used for spring rolls and pork

A

DEEP-FRYING (ZHA)

38
Q

CHINA

Healthy, nutrient-preserving method for fish and dumplings

A

STEAMING (ZHENG)

39
Q

CHINA

Slow cooking in soy sauce and spices

A

RED-COOKING (HONG SHAO)

40
Q

CHINA

Quick method for blanching vegetables and noodles

A

BOILING (ZHU)

41
Q

CHINA

Creates crispy skin and smoky flavor (e.g., Peking Duck)

A

ROASTING (KAO)

42
Q

CHINA

Slow simmering for tenderizing meat with rich flavors

A

BRAISING (HUI)

43
Q

THAILAND

The Mon and Khmer peoples established kingdoms, absorbing South Asian influences that shaped Thailand’s culture and national identity

A

EARLY DAYS

44
Q

THAILAND

A Tai chieftain declared independence from the Khmer and established a kingdom in the Mae Nam River valley

A

SUKHOTHAI (1238)

45
Q

THAILAND

A powerful kingdom that defeated Angkor in 1431. It was destroyed by Burmese invaders in 1767 but later reunified under the Chakri Dynasty in 1782

A

AYUTTHAYA (14th-15th Century)

46
Q

THAILAND

Thailand remained independent through diplomacy by monarchs like Rama IV and Rama V, adopting European-style reforms

A

19TH CENTURY

47
Q

THAILAND

Political modernization led to drastic changes, with a Western-educated elite emerging

A

20TH CENTURY

48
Q

THAILAND

Progress toward democracy has been unstable, with frequent coups and martial law

A

MODERN ERA

49
Q

THAILAND

Ancient Influences:
Rooted in the Sukhothai kingdom, Thai cuisine evolved by trading ingredients and techniques with neighbors like:

A

MALAYSIA
CHINA
INDIA

50
Q

THAILAND

Introduced later, transforming Thai flavors. Rice from China became a staple

A

CHILI PEPPERS

51
Q

THAILAND

Core Ingredients like: _______, ___________, and __________ focus on balancing traditional tastes and recipes

A

FISH
LEMONGRASS
GINGER

52
Q

THAILAND

Official Name of Thailand

A

KINGDOM OF THAILAND

53
Q

THAILAND

total population

A

62 MILLION (1999)

54
Q

THAILAND

ethnic groups

A

Thai (89%), others (11%)

55
Q

THAILAND

religion

A

Predominantly Buddhist (95%)

56
Q

THAILAND

governement

A

Constitutional monarchy

57
Q

THAILAND

Harmonizes sweet, sour, salty, spicy, and bitter flavors

A

BALANCE

58
Q

THAILAND

Prioritizes seasonal, local ingredients

A

FRESHNESS

59
Q

THAILAND

staple spices

A

LEMONGRASS
GALANGAL
KAFFIR LIME LEAVES

60
Q

THAILAND

Iconic noodle dish with tamarind, fish sauce, and peanuts

A

PAD THAI

61
Q

THAILAND

Spicy, sour soup featuring shrimp and lemongrass

A

TOM YUM

62
Q

THAILAND

Coconut milk-based chicken soup with lime and galangal

A

TOM KHA GAI

63
Q

THAILAND

Mango sticky rice dessert with coconut milk and pandan

A

KHAO NIEW MAMUANG

64
Q

THAILAND

Spicy green papaya salad with sweet and tangy dressing

A

SOM TUM

65
Q

THAILAND

Used in dishes like Pad Thai

A

Pad (Stir-Frying)

66
Q

THAILAND

Ideal for soups and stews

A

Toon (Stewing)

67
Q

THAILAND

Common for healthy dishes and desserts

A

Neung (Steaming)

68
Q

THAILAND

Popular for crispy street food

A

Tod (Deep-Frying)

69
Q

THAILAND

Often used for meat dishes like Mu Ping

A

Yang (Grilling)

70
Q

THAILAND

Key for salads like Som Tum

A

Yum (Tossing)

71
Q

THAILAND

Natural, herby flavors with less spice

A

Northern Cuisine

72
Q

THAILAND

Known for blending bold flavors and using unconventional ingredients like mung beans in desserts

A

National Dishes

GASTRONOMY FINALS (4 decks)

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