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Food fundamentals 2 > WFP presentations > Flashcards

WFP presentations Flashcards

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1
Q

how much of the world coffee is imported from brazil?

A

1/3

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2
Q

what is churrasco?

A

brazilian BBQ from south of brazil

offers over 20 different meat varieties

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3
Q

what types of pots are commonly used in brazil?

A

Capixaba clay pots

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4
Q

what are the pots used in brazil made of and why are they used?

A

made of black clay and mangrove tree sap
give foods distinct flavours
keeps foods warms for longer

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5
Q

what type of cook wear is used in brazil? why?

A

soapstone cookwear

high heat retention and rich in magnesium.

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6
Q

what is traditionally used to cook foods in brazil?

A

wood burning stoves

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7
Q

improvements to be done in Brazilian diet?

A

increase fruits and vegetables
eat more meats and alternatives
increase intake of milk and alternatives

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8
Q

what are some suggestions proposed in the new Brazilian food guide?

A
  • whole foods
  • minimal use of oils, fats and sugar
  • eat regularly in a proper environmental setting
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9
Q

In Ethiopia, how are foods commonly eaten?

A

with their hands

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10
Q

In Ethiopia, what is a strong eating tradition?

A

communial eating

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11
Q

In Ethiopia, why is sensory involvement important?

A

many are illiterate

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12
Q

In Ethiopia, what is the main mealtime of the day?

A

dinner

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13
Q

In Ethiopia, what is incorporated in every meal? how is it normally eaten?

A

a staple cereal

it wil be rolled with wat (piece of meat) or shuro

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14
Q

when cooking what is used to infuse flavours?

A

berbere a spicy paste that is cooked inside a clay pot resulting it it being the main fragrance

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15
Q

what is injeria?

A

an ethiopian sourdough flat bread

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16
Q

what is wat?

A

an ethiopian stew or curry made with meat, vegetables and spices.

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17
Q

how is india divided and what are the respective eating habits of each sector?

A

South india: rice and coconut is commonly found on their plates
eastern india: famous for the desserts
northern india: use lots of dairy means creamier and milder dishes
western india: very vegetarian but very diverse.

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18
Q

what are a few food staples in an Indian diet?

A 
millet
rice
whole wheat flour
lentils
various beans
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19
Q

what role do spices play in Indian dishes?

A

occupy a very important place in Indian cuisine

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20
Q

in India, what is the main meal time? and what do they do at that moment?

A

dinner

family gathers

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21
Q

indian eating etiquette?

A 
-wash hands
eat with right hand
don’t share utensils
ask for what you want
do not share food from your own plate
people sit on low stools of pillows
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22
Q

what is excluded in Jains vegetarianism

A

potatoes and root vegetables

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23
Q

what are the main meal preparation methods in indian cuisine?

A
  • every thing is made from scratch

- most cooking is done on a simple top burner

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24
Q

what are a few traditional indian ustensils?

A
  • chula
  • kadhai
  • tawa
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25
Q

what is the use and storage of spices in indian cooking?

A

north india: crushing using a small rolling pin
south india: crushed using motar and pestle
spices may be dry roasted and group such as garam masala.
spices may be ground into a wet paste with onions and garlic and ginger such as bhuna.

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26
Q

what are common cooking techniques used in Indian cuisine?

A
  • sautéing
  • deep frying
  • pickling
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27
Q

what are a few traditional dishes in Japan?

A
  • okonomiyaki: cabbage pancake
  • natto: fermented soy beans
  • miso soup: fermented soy paste
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28
Q

what is HARA HACHUI BU?

A

it suggests eating until you are only 80% full

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29
Q

what are some important and valued eating habits in Japan?

A
  • eating time is important
  • small serving size
  • food sharing
30
Q

Japan is one of the biggest consummer of what?

A

fish & seafood.

31
Q

what foods are indispensible on a tables in japan?

A

-rice & vegetables

32
Q

what is a miso soup a substitute for?

A

all kinds of drinks

33
Q

what is also a big part of the Japanease diet?

A

fermented soy beans and green tea

34
Q

what are certain eating taboos that must be avoided in Japanese cuisine?

A
  • do not season foods at the table
  • appreciated if people are noisy when eating
  • foods are not be be shared via chopsticks
35
Q

what were some early cooking methods used in japan?

A
  • cutting
  • crushing
  • grinding
  • boiling
  • grilling
36
Q

the preparation methods have evolved and a greater us of dry/moist heat methods are used in japan such as?

A

dry heat: deep frying, stir frying, grilling & broiling

moist heat: steaming, simmering and frying

37
Q

what is the Japanese food guide represented as?

A

a spinning top.

38
Q

what are some advantages of consuming high amounts of green tea?

A
  • contains polypohenols
  • reduces risk of chronic diseases
  • controls glucose
  • regulation of blood presure

too much: iron deficency, high caffeine intake & high fluoride absorption.

39
Q

what can too much rice and miso consumption lead to?

A

arsenic exposure

40
Q

what does Japanese cooking use alot of?

A

MSG (sodium)

41
Q

what are the 5 foundations of thai cuisine?

A 
spicy
sour
sweet
salty
bitter
42
Q

what are a few of the eating habits in Thailand?

A

3 meals + snacks
mixed dishes for every meals
social event

43
Q

what are the most common cooking methods used in Thailand?

A
  • frying
  • grilling
  • boiling
44
Q

what does the Thai diet present in terms of nutrition?

A

diversity and equilibrium
diverse cooking techniques
variety of dishes
lot of rice along with the meals

45
Q

how is the Lebanese food guide presented?

A

as a cedar tree

46
Q

how does the Lebanese food guide differ from CFG

A
  • 50% F&V

- 2 x more meat and alternatives

47
Q

what type of diet is mainly followed in lebanon?

A

Mediterranean diet

48
Q

what are some common eating habits in lebanon

A
  • sharing with family & friends
  • using fresh and fragrant foods
  • use of herbs and seasoning
  • flat bread is a staple
49
Q

what is meeze?

A

a lot of bite size meals… similar to tapas. part of the Lebanese diet.

50
Q

what is vigin olive oil used in?

A

-never used for cooking
-used in hummus
tabouleh
-fattoush

51
Q

what type of oil is used to fry and sautee?

A

vegetable oil

52
Q

what are the staple food

A
  • time consumming since use of fresh products
  • only use microwave to reheat
  • steam vegetables
  • bake pita bread
  • only regrigerate fresh leftovers
53
Q

what is Turkish coffee?

A

very strong coffee consumed by Lebanese.

54
Q

In italy, what is eating considered to be?

A

a moment to relax and enjoy with family and friends.

55
Q

meal time sin italy?

A

lunch at 1 pm

dinner never before 8pm

56
Q

what are some food rules in italy?

A

eat locally & seasonally

57
Q

what are a few cooking terms used?

A 
alla bolognese: meat sauce
al dente: perfectly cooked
risotto: rice with cream
polenta: corn flour dough
al forno: in the oven
alla caprese: tomato and boconchini
crudo: raw
58
Q

What types of meals are eating during special occasion?

A 
a 5 service course consisting of
aperitivo
antipasti (often dry and cold)
primi piatti (balances out as it bring moist elements compared to 2nd and 4th service)
secondi piatti
dolce
59
Q

what are a few key ingredients in everyday meals in Ukraine?

A 
potatoes
garlic
onion
mushrooms
cabbage
dill
60
Q

what type of seasoning is used in Ukrainian dishes?

A

-have to be subtile and retain natural flavours

sour taste is well appreciated

61
Q

in Ukrainian dished what commonly served to accompany?

A

bread.

kasha is also a favourite side dish.

62
Q

what are common preparation methods to cook meats in Ukraine?

A 
roasting
boiling
frying
brasing
bakinh
stewing 
stuffinhg
63
Q

how are eggs generally cooked in Ukraine households?

A

in every way.

poached eggs in cream is a standby in households.

64
Q

what meat is most popular in Ukrainian house holds?

A

pork

65
Q

what are a few stable ingredients in Ukrainian dished?

A
  • sour cream
  • milk
  • fats such as lard, butter, oil
  • legumes: beans, peas and lentils
66
Q

how are fruits commonly used for in Ukraine?

A

to prepare jams & jellies or fruit compote.

67
Q

what preparation methods are commonly used in Ukraine and why?

A 
pickling
drying
salting
canning
freezing
fermenting
 to survive through the long winters
baking, braising, stewing, steaming, boiling and poaching are also common cooking methods
68
Q

What are some staple foods in Senegal?

A
  • white rice
  • millet
  • game meat
  • tomatoes, cabbage, eggplant and okra.
69
Q

Senegal Preparation methods?

A

motar and pestle
dull knive
propane tank
charcoal grill

70
Q

how is meat genrally cooked in Senegal?

A

as a stew

occasionally it will be dried, salted, braised or smoked, especially for fish,

71
Q

what are a few eating habits in Senegal?

A
  • water basin to wash hands
  • communal bowl
  • day starts with bread
  • big meal at middle or end of the day

Food fundamentals 2 (10 decks)

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