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FSM221 - International Cuisine Reviewer > Thailand Cuisine > Flashcards

Thailand Cuisine Flashcards

1
Q

A number of indigenous Mon-Khmer and Malay civilizations used to live in the region now known ____________.

A

Thailand

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2
Q

Thailand’s cultural influences have included the culture and religions of ____________.

A

India

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3
Q

Was sparked by young military personnel and other civil workers in 1932.

A

Siamese Revolution

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4
Q

Was established in 1992 which has resumed to the present day.

A

Democratic government

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5
Q

It is the capital of Thailand.

A

Bangkok

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6
Q

Is the official currency of the Kingdom of Thailand.

A

Thai baht

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7
Q

Is often as an indicator of social status.

A

Clothing

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8
Q

It is generally forbidden for Buddhist monks.

A

Physical contact with women

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9
Q

Used to pass or received items

A

Right hand

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10
Q

It should ]not be rested on tables or pillows that people sleep on

A

Feet

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11
Q

It is most important part of the human body.

A

Top of the head

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12
Q

One of the most important influences on Thai culture has been___________.

A

Buddhism

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13
Q

It is influenced by the modern day, yet still retained very proud links to it’s tradition and Buddhist spirituality.

A

Bangkok’s Culture

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14
Q

It also play a significant role in shaping the culture.

A

Buddhism, Animism and Westernization

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15
Q

It is important contributions to Thai culture, and the close links between Thailand and India can be seen in art, literature, and in many Thai customs.

A

Hinduism

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16
Q

This are the most important values that Thai people hold___________,___________,_________________.

A

Respect, Self-control, and a Non-confrontational attitude.

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17
Q

This are the Superstitions of Thailand

A

-No haircut on Wednesday.
-Stopping rain with lemongrass.
-Person who has the last piece of food gets a good looking partner.
-Wearing amulets.
-You’ll get soulmate if wrapped by a snake in a dream.

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18
Q

This are the Traditional Thai Attires.

A

-Pha Nung (or Pha Sinh)
-Pha Biang (or Sabai)
-Raj-Pattern Costumes

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19
Q

Is a lower-bod, wrap-around clothing adopted from Cambodia.

A

Chong Kben

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20
Q

Is shawl-like garment, or breast cloth. It is worn by both women and men.

A

Sabai

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21
Q

It is designed by Queen Sirikit in 1964 to be Thailand traditional costume.

A

Chut Thai

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22
Q

It is the traditional shirt of men in Thailand.

A

Phraratchathan

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23
Q

A large rectangular piece of fabric, wrapped around the waist. It can be used as a cloth, a towel, or a headdress.

A

Pakama

24
Q

Is a tubular skirt. It is worn wrapped around the waist by women.

A

Sinh

25
Q

It is a formal Chut Thai for men

A

Suea Phraratchathan

26
Q

It is a formal Chut Thai for women

A

-Boromphiman
-Chakkri
-Chakkraphat
-Siwalai
-Amarin
-Chitlada
-Ruean Ton
-Dusit

27
Q

It contains flavors and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skillfully combined and refined that the resulting dishes have a new and exciting character.

A

Thai Cuisine

28
Q

Are not used in fish and poultry feature more prominently than meat.

A

Dairy Products

29
Q

It often only constitutes a small portion of the dish.

A

Meat

30
Q

In a wealthy household in the past, a set of meal usually consist of a ________,_________,__________,__________,___________.

A

soup, a curry, a salad, a dip, aside dish

31
Q

Usually consist of dry or syrup variety

A

Desert

32
Q

Were usually no included in deserts when the sween meals in the following manners.

A

Fruits

33
Q

The majority of Thai cooking is done in one piece of cooking equipment.

A

Wok

34
Q

Is a very rapid process as the ingredients are cut into small, even pieces.

A

Stir-frying

35
Q

Thai food is eaten with a _________and __________.

A

Fork and Spoon.

36
Q

A proper Thai meal should consist of __________, _____________, _______________.

A

A soup, a curry dish with condiments, a dip with accompanying fish and vegetables.

37
Q

like the fragrant plain variety, most commonly steamed.

A

Central Thai

38
Q

Is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.

A

Chinese-Thai Food

39
Q

Their dishes are elaborately put together, making it as much of an art form as a culinary masterpiece.

A

Royal Court

40
Q

It is a distinctive as its culture.

A

The North Region

41
Q

Is preferred, traditionally kneaded into small balls with the fingers.

A

Steamed Glutinous Rice

42
Q

Are generally milder than those of central and north eastern Thailand.

A

Northern Curries

43
Q

A pork curry that relies on ginger, tamarind, and turmeric for its flavor.

A

Kaeng Hang Le

44
Q

A curry broth with egg noodles and meat, topped with spring onions, pickled cabbage, and slices of lime, wooden palaces.

A

Khao Soy

45
Q

Food reflects the influences of neighboring Laos in a number of dishes.

A

The Northeastern Region

46
Q

Was once scarce in villages

A

Meat

47
Q

Are the principle source of protein, sometimes fermented.

A

Freshwater fish and Shrimp

48
Q

Plays a prominent role in many dishes; its milk tempers the heat of chili-laced soups and curries, its oil used for frying, and its grated meat serves as a condiment.

A

Coconut

49
Q

Are eaten as appetizers or stir-fried with chicken.

A

Cashew Nuts

50
Q

Proper Dining Etiquette of Thailand

A
  1. Start with a spoonful of rice on it own
  2. Take only a few spoonful’s at a time from the serving dishes.
  3. Leave some food on your plate and in serving dishes to emphasize the generosity of your host.
51
Q

This signature dish is a great go-to introduction to Thai food as it’s not too spicy.

A

Pad Thai (Stir-fried Noodles)

52
Q

One of Thailand’s most iconic dishes, this popular soup is a spicy, sour and aromatic tastebud extravaganza!

A

Tom Yum Goong

53
Q

Thailand’s world-famous curries range from mild to explosive and sweet to sour and invariably concocted with coconut milk, present a soup-like consistency.

A

Kaeng Lueang

54
Q

One of Thailand’s most common curry varieties, red curries are a happy medium: generally spicier than yellow curries but less so than the green varieties.

A

Gaeng Daeng

55
Q

Originating from Central Thailand, green curry is the spiciest of the Thai ‘holy trilogy’ and arguably, most familiar world-wide. This

A

Gaeng Keow Wan Gai

FSM221 - International Cuisine Reviewer (6 decks)

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