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GASTRONOMY FINALS > UNITED STATES AND MEXICO > Flashcards

UNITED STATES AND MEXICO Flashcards

1
Q

US:
Cuisine influences

A

Native Americans, Europeans, Africans, Latin Americans, Asians, and Pacific Islanders

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2
Q

US:
Global Influence: American cuisine is a melting pot, shaped by:

A

immigrants and local traditions

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3
Q

US:
Modern Development____________ ________ and ______________ contributed to a wide range of new food trends.

A

Technological advancements and media

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4
Q

US:
Iconic American food, with countless variations served across the country.

A

Hamburger

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5
Q

US:
A sandwich made with roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.

A

Cuban Sandwich

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6
Q

US:
Tenderized steak fried golden, covered in seasoned flour and a creamy sauce.

A

Chicken Fried Steak

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7
Q

US:
Crunchy potato nuggets with a fluffy interior, a popular snack and side dish.

A

Tater Tots

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8
Q

US:
A creamy and cheesy pasta dish, loved by all ages.

A

Mac and Cheese

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9
Q

US:
Grilled or steamed sausage on a bun, served with various toppings.

A

Hot Dog

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10
Q

US:
Ground meat (beef, pork, or veal) mixed with breadcrumbs, onions, and spices, baked into a loaf.

A

Meatloaf

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11
Q

US:
A beloved dessert with a flaky crust, filled with cinnamon-flavored apples.

A

Apple Pie

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12
Q

US:
Grated, crispy potatoes, often served for breakfast.

A

Hash Browns

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13
Q

US:
Cooking over direct heat for a smoky flavor; grilling uses heat from below, broiling from above.

A

Grilling & Broiling

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14
Q

US:
Roasting for meats/vegetables, baking for breads/pastries/casseroles.

A

Roasting & Baking

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15
Q

US:
Cooking food in a small amount of fat over high heat, often for vegetables, meats, and seafood.

A

Sautéing

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16
Q

US:
Submerging food in hot oil, commonly used for fried chicken, fries, and doughnuts.

A

Deep-Frying

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16
Q

US:
Cooking food with steam, often for vegetables and seafood, a healthy cooking method.

A

Steaming

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17
Q

US:
Cooking in more fat over medium heat, typically for meats and seafood.

A

Pan-Frying

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18
Q

US:
Boiling for pasta, vegetables, and eggs; simmering for soups, stews, and sauces.

A

Boiling & Simmering

19
Q

Mexico’s Staple foods

A

Corn (maize), beans, squash, chili peppers

20
Q

Mexico’s key techniques in the pre-colonial period

A

Nixtamalization (lime-processed maize), steaming in banana leaves

21
Q

Mexico’s emerged dishes during the pre-colonial period

A

Tamales, tortillas, and pozole

22
Q

Mexico: 16th century
__________ introduced wheat, rice, dairy, hog, and chicken.

A

Spanish

23
Q

Mexico’s 16th Century Onwards (Colonial Influence) led to dishes like:

A

mole and tacos

24
Q

Mexico:
is recognized by UNESCO as an Intangible Cultural Heritage of Humanity in 2010

A

Mexico

25
Q

Mexico:
Common Staples

A

Corn, beans, chile peppers, tomatoes, avocados, chocolate

26
Q

Mexico:
Flavor profile

A

A balance of spicy, sweet, and acidic flavors with fresh, earthy notes

27
Q

Mexico:
cultural influence

A

fusion of indigenous and European culinary traditions

28
Q

Mexico:
Strips of spiced beef or chicken, vegetables, and cheese, wrapped in a tortilla.

A

Fajitas

29
Q

Mexico:
Fried tortilla strips topped with spicy tomato sauce and cheese.

A

Chilaquiles

30
Q

Mexico:
Fried eggs on fried corn tortillas with cooked salsa.

A

Huevos Rancheros

31
Q

Mexico:
Variety of fillings wrapped in soft or crispy tortillas.

A

Tacos

32
Q

Mexico:
Corn tortillas rolled with a filling and covered in spicy sauce.

A

Enchiladas

33
Q

Mexico:
Masa dough filled with savory or sweet fillings, steamed in wrappers.

A

Tamales

34
Q

Mexico:
Traditional soup with dried corn, pork, cabbage, onions, avocado, radish, and chili peppers.

A

Pozol

35
Q

Mexico:
Fresh raw fish or seafood marinated in citrus juice and spiced with chili, onions, and cilantro.

A

Ceviche

36
Q

Mexico:
Rolled wheat tortilla with a variety of fillings like seasoned meat, chicken, or vegetables.

A

Burrito

37
Q

Mexico:
Meat suspended over boiling water in banana or cactus leaves.

A

Steaming

38
Q

Mexico:
Using a comal (flat, round tool) to toast food.

A

Dry Roasting

39
Q

Mexico:
Charring chilies and peppers directly on a flame to loosen skins.

A

Sweating

39
Q

Mexico:
Enhancing authentic flavors by cooking over open fire.

A

Grilling

40
Q

Mexico:
Ideal for vegetables and meats.

A

Boiling/Simmering

41
Q

Mexico:
Beans cooked twice to achieve a creamy consistency.

A

Refrying

42
Q

Mexico:
Digging a bowl in the earth, adding hot stones to bring water to a boil.

A

Stone Boiling

43
Q

Mexico:
Other Cooking Techniques

A

Baking, deep-frying, and chargrilling

GASTRONOMY FINALS (4 decks)

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