THE WORLD OF ASIAN CUISINE

Question 1

Asian cuisine includes several major regional cuisines:
1. C____ Asian
2. E____ Asian
3. N____ Asian
4. S______ Asian
5. Southeast Asian
6. W_____ Asian

Answer 1

1. Central
2. East
3. North
4. South
5. West

Question 2

A cuisine is a cha________ style of cooking practices and tr_______, usually associated with a specific culture.

Answer 2

characteristic, traditions

Question 3

Asia:
1. Being the l____ and most populous continent, is home to many c_____, many of which have their own ch________ cuisine
2. Asian cuisine are also famous about their s____
3. Asian People tr______ use different kind of spices in their regular meals

Answer 3

1. largest, cultures, characteristic
2. spices
3. traditionally

Question 4

Ingredients common to many cultures in the East and southeast regions of the continent include:
1. r_____
2. g_____
3. ga_____
4. se_____
5. seeds
6. ch____
7. dried o____
8. s___
9. to__

Answer 4

1. rice
2. ginger
3. garlic
4. sesame
5. chilies
6. onion
7. soy
8. tofu

Question 5

stir f_____, st______ and deep _____ are common cooking methods

Answer 5

frying, steaming, frying

Question 6

The use of different h___ and s_____ originated in these areas and allowed other parts of the world to experiment with these flavors

Answer 6

herbs, spices

Question 7

The spice trade developed throughout the I_____ subcontinent by at earliest 2____ BCE with cinnamon and black pepper and in E____ Asia with herbs and pepper

Answer 7

Indian, 2000, East

Question 8

By 1_____ BCE, medical systems based upon herbs could be found in Ch____, K___, and In_____. Early use related to magic, med_____, religion, tradition, and preservation

Answer 8

1000, china, Korea, Indian, medicine

Question 9

Since the dawn of human civilization, s____ have been highly valued and c____ for food preservation, flavoring, healing, and even to ward off ‘______’.

Answer 9

spices, cultivated, ‘ evil spirits’

Question 10

Spice t______ across the continents had existed for t______ of years, some were used as cu____ at one time or another, and had even sparked wars and expeditions, as well as one of the driving reasons for colonization

Answer 10

trade, thousands, currency

Question 11

The earliest widespread use of herbs and spices in Asia can be traced back to ancient C____ and I____, evolved through the ages into an i____ part in many of our favorite cuisines

Answer 11

China, Indian, integral

Question 12

As far back as 2____BC, a book of s____ called ‘Ben Chao Kang Mu’ or ‘Systemic Pharmacopoeia’ was authored by the famed Chinese herbalist and pharmacist Li ____. Legend says that he frequented the great mountains and forests of China in search of b_____ plants, herbs, and spices–many of which are still used in Chinese medicine and culinary today

Answer 12

2700, spices, Li Shih-Chen, beneficial

Question 13

Meanwhile, Indian spices were first cultivated in the gardens of B___ during the _____ Century BC. The writings of Charaka and Susruta ___ from the ___ Century BC detailed the health benefits of various herbal medicines, used as a____ in surgery, aid in wound healing, and for other holistic purposes.

Answer 13

Babylon, 8th, II, 4th, antiseptics

Question 14

Asian most common spices?
1. T_____
2. G_____
3. C____
4. Cl____
5. N_____
6. Ch____
7. P______rn
8. Cardamom
9. Star _____

Answer 14

1. Turmeric
2. Ginger
3. Cinnamon
4. Clove
5. Nutmeg
6. Chilli
7. Peppercorn
8. Star Anise

Question 15

TURMERIC:
1. A deep yellow rh____ native to India
2. Boiled, dried, and g____ into a powder form that gives curries their s____ color and p_____ taste.
3. Besides cooking, turmeric has played a key role in r______ Hindu rituals since around 4_____ years ago.
4. It reached China by 7___AD most likely via the S____ Road and remains an essential spice in traditional Chinese m____
5. while more recently, turmeric chai l_____ has also become a popular treat in Hong Kong cafés.

Answer 15

1. Rhizome
2. ground, savory, peppery
3. religious, 4000
4. 700AD, Silk, medicine
5. latte

Question 16

GINGER:
1.Ginger is also a rh____, first discovered in the s______ parts of Ancient China about 5___ BC - supposedly when Confucius( Khổng Tử) flavored his food with it in hopes of a long life.
2. It then spread to India and Southeast Asia; was brought to ancient R____via A___ traders, and was reintroduced to Europe again by Marco P_____ after the Roman Empire fell.
3. By the ___th Century AD, ginger was widely used in c_____, and grown in pots for s__ voyages to preserve food, as well as to prevent s___
4. It is also a must-have ingredient in many Asian cuisines.

Answer 16

1. rhizome, southern, 500
2. Rome, Arab. Polo
3. 5th, cooking, sea, scurvy

Question 17

CINNAMON:
1. Native to S__ L___, this incredibly fr____ spice plant is recorded in Chinese writings dating back to 2_____ BC, and believed to have aph_____ powers, useful in treating co____ and sore throat, as well as to preserve and flavour m____
2. It had travelled as far as ancient E_____, then later to m_____ Europe; and was once so prized that its value was equal to s____.
3. It started a long war between the D____, Portuguese and English during the ___th Century AD for control of Sri Lanka (then called Ceylon), which finally ended by the 1800s, after cinnamon was found to be easily grown in other places, including China and Southeast Asia.
4. It’s also one of the c___ ingredients in Chinese five-s____ powder.

Answer 17

1. Sri Lanka
   fragrant ( Thơm phức)
   2800BC
   aphrodisiac ( thuốc kích dục)
   coughs
   meats
2. Egypt
   medieval ( trung cổ)
   silver
3. Dutch
   17th
4. Core
   five- spice

Question 18

CLOVE:
1. Prized for its rich a____ flavor, cloves were another
w_______ spice during
colonial times, this one between the Dutch and the people of M_____ Islands, e_____ of Indonesia; also known as the ‘Spice Islands’.
2. However, like many Asian spices, cloves have reached China as early as the ____rd Century BC via a s___ trade. Han Dynasty co_____ were known to freshen their breath with it before meeting the emperor; though elsewhere, it is mainly used for ma____ meats, flavour curries, preserve fr____ and enjoyed in hot beverages with lemon and sugar.
3. Clove is also one of the spices in Chinese f____ -s____ powder.

Answer 18

1. aromatic ( rượu thơm)
   warinducing
   Molucca
   East
2. 3rd
   sea
   Courtiers
   marinating
   fruits
3. five-spice

Question 19

NUTMEG:
1. Similar to cloves, nutmeg is the d____ fruit s___ from an evergreen tree native to the M____ Islands
2. Loved for its warm and mildly s_____ taste. The fruit itself resembles an a____, light yellow with red and green markings.
3. As it matures, the outer flesh b____ to reveal the seed; which is then dried up to ___ months, before its shell is removed to the eg_____ nutmeg within.
4. It is used in Indian Mughlai cuisine for s_____ dishes, as well as garam masala spice mix and Japanese curry powders.

Answer 19

1. dried
   seeds
   Molucca
2. sweet
   apricot
3. bursts
   2 months
   eggshaped
4. savoury

Question 20

CHILLI:
1. Chilli or cap____ fruits have been a part of the human diet since about 7___ BC.
2. Although the oldest cultivated crop can be traced to South A______, since its introduction to Asia by P_______ traders in the ____th Century, chilli has become a nearly ubiquitous ( khắp nơi) ingredient from China to S______ Asia; grown and enjoyed in a myriad ( vạn) of zesty, delicious cuisines.
3. In fact, China was the world’s largest
producer of fresh g_____ chilli in 2____; while India led the dried chilli p_____ production – 3___% of the world total.

Answer 20

1. capsicum
   7500
   2 America
   Portuguese
   15th
   Southeast
2. green
   2016
   peppers
   36%

Question 21

PEPPERCORN ( Hồ tiêu):
1. The f____ spice that’s truly native to Asia isn’t chilli, but black p_____ - used in Indian cooking since at least 2____ BCE, and is also widely grown in Southeast Asia.
2.The original berries are actually g____ in color, cooked and dried until they sh____ into wrinkly seeds with black skin; thus named peppercorns.
3. Favored for its exquisite fr_______ and spicy taste, it is used in stir-____ Asian dishes with meat, as well as curries.

Answer 21

1. fiery
   pepper
   2000 BCE
2. green
   shrank ( co rút)
3. fragrance ( hương liệu)
   stir - fried

Question 22

CARDAMOM ( bạch đậu khấu):
1. Native to s____ India, cardamom is one of the world’s o____ spices, dating back at least 4____ years with its uses recorded by Ancient E____, though mainly for m____ and r____ purposes.
2. In Asia, cardamom is another main c____ ingredient with unique minty flavor and is also often used to make a traditional tea.
3. It’s usually pricey because the p____ are harvested by h___.

Answer 22

1. southern
   oldest
   4000 years
   Egyptians
   medicinal
   ritual
2. curry
3. pods