World food project Flashcards
1
Q
Iran’s cuisine: what influences it (aka Tim’s bla bla)-2 points
A
- Crossroad between the East and the West->exchange of ingredients, cuisines, etc.
- Wide range of geographic features and climates
2
Q
How do iranian food is paired
A
Hot and cold food . Hot refer to spices like khoresh, and cold like bread. The way that the food makes you feel
3
Q
What is Faloodeh
A
Frozen vermicelli noodle dessert
Sour cherries, fresh mint, berries, crushed pistachios, saffron, lime, rosewater
4
Q
Eating habits of iranians (portions, flavors)
A
- Large portions
- Contrasting flavors
5
Q
Iranian staple foods
A
- Rice
- Naan
- Chicken and lamb
- Tea
- Vegetables
- Beans
- Fish in coastal regions
6
Q
Do iranians consume pork and alcohol?
A
Muslims->rare
7
Q
How food is usually consumed in iran
A
These meals are served family style and to be enjoyed in the company of family and friends. ->traditional dinner with the tablecloth on the floor
8
Q
What is the name of the starvation period- religious in iran
A
Ramadan
9
Q
The name of steamed rice in iran
A
Polo-pilaf
10
Q
Rice that has golden-brown crust at the bottom in iran
A
Tah Deeg
11
Q
Mushy rice in iran
A
Kateh rice
12
Q
Steamed rice + other ingredients in iran
A
damy rice
13
Q
4 types of Naan breaf
A
lavash : most-known
barbari: round/oval shape, thick
Naan-esangak: Stone-baked
Naan-etaftoon: Similar to lavash, thicker
14
Q
The most popular meat dishes in iran
A
Kebabs
Khoresh
15
Q
The most used spices in iranian cuisine
A
Saffron Dried Lime Tumeric Ginger Fennel Cinnamon Cloves
16
Q
Common spice blends in iranian cuisine (Сумку завтра баха отдаст) and there characteristics
A
Sumac-> used for fish, meat and marinades
Zaatar->for bread, olive oil and meat
Baharat-> all-purpose spice that is added to soups, stew, grains and vegetables
Advieh-> for meat, stews, vegetables and soup
17
Q
Techniques of preparation ___ and considered ___ in iran
A
Take time and considered difficult
18
Q
Traditional dishes-2 in iran
A
- Tah Chin
- Kebab
19
Q
What is Tah Chin
A
Persian upside down layered saffron rice and chicken. Used the tah chin rice technique, The chicken and the rice are bound together by yogurt and egg yolk mixture
20
Q
What special ingredients we used for khoresh
A
Pomegranate concetrate
Zest of orange
Orange juice
Persian lime
21
Q
Key components of khoresh
A
Eggplant/meat split peas Spices Sour component Rice/potato Uniqueness
22
Q
Stuffed dosa : ingredients
A
Cumin, mustard, green chili, turmeric, ginger, curry leaves, and fenugreek
23
Q
What Hindism religion eat
A
Lacto/vegetarian-vegetarian->ahisma (non-killing)
24
Q
Three parts of Indian population
A
Indo-Aryan
Dravidian
Mongoloid
25
What Jainism religion eat
Lacto-vegetarian
| No root vegetables-> non-violence to living beings
26
What do Buddhists eat
Vegetarian -> Karma ( what you have done affect your future)
27
What do Sikhists eat
Meat allowed-> body is a gift from God
28
Staple indian spices
```
Tumeric
Mustard seeds
Cumin
Curry leaves
Chillies
Cardamon
Cinnamon
Cloves
```
29
Staple Indian ingredients
```
Rice
Lentils
wheat
Garlic
Ginger
Coconut
Mango
```
30
What are Indian eating traditions (Hand, sitting, type of diet)
- Eating with right hand
- Sitting on the floor (rural households)
- Vegetarian or non-vegetarian (around 30% of India is vegetarian)
31
In south india, Eating habits differs between ___
5 states
32
The other name for lentils in India
Daals
33
What is used instead of dairy in South India
Coconut milk
34
Dishes of south india
Dosas or rice with Chutney
Sambhar
35
What is a staple crop in northern india
Wheat
36
What is done from wheat in Northern India
Naan, Chapatis, tandoori roti -> can be served with curries
37
What do they drink in Northern India in contrast to Southern India
Dairy products and ghee
38
There are variety of fruits and vegetables in the diet of Northern India. True/False?
True
39
What is chai tea and where people drink it
In india
| Cinnamon, cloves, ground ginger, milk, sugar and black tea
40
What is lassy and what varieties are there
Sweet: yogurt, fruit, cumin
Salty: yogurt, salt and other spices
41
What is Gulab Jamun
Indian dessert
| Made with khoya, fried to golden and served with saffron in sugar
42
Food preparation method Baghar:
India
| Tempering, frying spices with oil
43
Food preparation method:Tandoori
India
| BBQ with special oven
44
Food preparation method:Bhuno
India
| sauteing, stir frying, stewing
45
Food preparation method Takki:
marinated before BBQ
46
What food preparation methods are used in general ( like frying, etc.) and what dishes are made using them in India
shallow frying, deep frying (pakoras, aloo chaat), simmering, steaming (dum), boiling.
47
Food preservation methods in India
drying (marinated fish at the costal part, drying with salt)
fermenting (turn milk into curds)
smoking (preserve meat)
pickling (canning, fermenting)
sealing (in relation of drying)
freezing is more recently.
48
What is thokku
Tomato recipe, canned. India
49
Northern part of india is more ___, when Southern parts are
Wheat-based
| Rice-based
50
Typical mexican foods
- Tortilla
- Beef
- Spices
- Corn
- Beans
- rice
- Avocado
51
How many times a day mExican eat
4 + snacks
52
What is the name for breakfast in Mexico and what do they eat
Desayuno
Small breakfast
Tropical fruits
Coffee/Atole(a hot drink made from corn)
53
What Mexicans have after breakfast and what do they eat
Almuerzo- big breakfast
Chilaquiles (This Mexican one-skillet meal is great for brunch and provides a new way to repurpose salsa and tortilla chips)
Enchiladas(looks like lasagna, but хз)
54
What comes after almuerzo
Comido-Lunch
Biggest meal of the day
Soup/Salad->main meal->dessert
Typically eaten with family
55
What is followed by siesta
Comida
56
What snacks Mexican eat
Fruit ( with chili powder)
| Vegetables
57
What type of food is eaten on Cena and what the fuck is that
It is a dinner, darling. Yes, they continue to eat. I wish.
Coffee/hot chocolate
Sweet bread/Pan dulce(variety of Mexican pastries)
Cereal
58
What foods are usually consumed during Dia de los Muertos
Pan de muerto (It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalange pieces. )
Sugar skulls
Hot chocolate
Atole (hot corn- and masa-based beverage)
59
Popular mexican dishes
Elote (corn on a cob on a stick, seasoned with various spices and sauces)
Guacomole
Mole(Rich Mexican sauce containing more than 20 ingredients in the traditional recipe, including chili peppers and chocolate
Chocolate counteracts the heat of the chili peppers
Served with shredded chicken (or any other protein), sesame seeds, cilantro and tortillas)
Chilaquiles(Corn tortillas cut in quarters
Topped with green or red salsa
Other toppings include scrambled/fried egg, pulled chicken, cheese and cream)
60
Most common food preparation methods in mexico
Frying
Grilling
Boiling
61
Poor( sad) Mexicans did not have
Ovens,
62
So ,as mexicans did not have ovens , what Mexicans used
Was heated over an open fire
63
What tools are used in Mexica before
cast iron pots and pans, as well as ceramic ware
Molcajete(traditional stone mortar and pestle)
Metate (a small, sloped, stone table used to grind corn)
64
What is Barbocoa
Steaming meat, wrapped in cactus (or banana) leaves, suspended over boiling water in a deep pit
the only seasoning is salt, cactus leaves, and the wood it's roasted over
Topped with corn, which gets steamed. Soup underneath the meat, which catches the meat’s drippings
65
Modern tools for Mexican foods
Blender or food processor- serves as a modern version of the “metate”
Clay or cast iron comal (flat griddle)- used to make tortillas
Steamer- used to make barbacoa
Heavy casserole with a lid or clay pots- used for dishes with long cook times
66
How can reduce spice of chiles
by seeding and deveining or by soaking in water with salt, sugar, and coffee
67
Chiles that are used in Mole sauce
Guajillo- fruity flavor, medium to hot heat
Ancho- wide, slightly sweet and mild, smell very similar to raisins
Pasilla- mild (often paired with Ancho), similar texture and smell as “pasas” or raisins
68
Eating habits of Peru are influenced by
Geography
History
Economy and Infrastructure
69
Three regions of peru and their staple food
Rainforest->fruit
Highlands->potatoes, corn,cuy
Coast->seafood
70
Spanich Conquest influenced what cultures
Peru, Mexico
71
What do the Incas eat
Root vegetables
Grains (amaranth and quinoa)
Aji (peppers)
Meat (guinea pig,llama,fish)
72
What did Conquest brought in peru
Cheese, rice, pigs, olives
73
What is Chifa
Chinese-Peruvian fusion food
74
Examples of dishes made by boiling in Peru
Boiled potatoes with aji
Papa ala Huancaina: (potato of huancayo: a mountain city)
-includes: rich sauce from cheese, cream, chili and olive oil
Causa limena: Boiled potato mash with stuffing
Soups:
-Strained
75
Examples of dishes made by frying in Peru
Deep frying:Cuy Chactado: guinea pig
-mixed with boiled potatoes and fried onions, garlic and aji.
Papa rellena(a baked potato dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other spices is stuffed. Once prepared, the obloid mass is deep-fried)
Cuy is becoming popular
Lomo saltado: Chinese-peruvian fusion cuisine (chifa)-a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
76
Examples of dishes made by steaming in Peru and what tools are used for that
Pachamanca: earth oven: ancient method of cooking (Peruvian dish based on the baking, with the aid of hot stones of lamb, mutton, pork, chicken or guinea pig, marinated in spices)
77
Explain how Panchamanca works
Hole + Stones-> dry wood and straw->
aromatic herbs and leaves-> meat + vegetables->
more greenery + hot stones-> Sealed
78
Examples of dishes made by grilling in Peru
Cuy: grilled
Anticuchos: beef heart skewers
● tough tissue removed and marinated overnight.
● grilled over coal, and brushed with hot sauce and aji.
Pollo a la brasa: peruvian chicken
79
What food is eaten raw in Peru
The popular Ceviche: raw fish
- using Corvina fish
- salted with lime and lemon juice and marinated for five hours.
80
What other food preparation methods are used in Peru
Braising
| Stewing
81
What is the most important meal of the day in Peru
Midday-> with a family
82
Do Peruvians have a wonderful privilege of taking naps in their culture
Oh, yes, baby
83
What is chicha in Peru
alcoholic beverage made from maize
84
What is
| Huairuros
red and black beans-> magical power
85
What is the festival in Ica in peru
Wine tasting
86
Staple foods in peru
```
Potatoes
● Corn
● Rice
● Quinoa
● Different meats
○ Guinea pig
○ Llama
○ Chicken
● Rice
● Cassava
● Tomatoes
● Onions
● Pepper
● Seafood
```
87
What do people eat in Poland during Lent
pescatarian diet
| Pierogi variations
88
What do people eat in Poland for Christmas
Borscht with dumplings (barszcz z uszkami) and fried carp fish
89
How many courses are there during Christmas meal
12
90
What dishes were brought by Jewish in Poland
Dumplings(potato)
Cabbage rolls
Pretzels and bagels
Potato Pancake (latkes-jewish vs placki-polish)
91
What is cooked from Meat and Dairy in Poland
Pork cutlet
Beef tripe stew
Golabaki
92
What forest plant is added to Polish cuisine
Mushrooms
93
What is done to potatoes in Poland
Pierogis
| Stews
94
How many times a day people eat traditionally and now in poland
Traditionally- 4
| Know-mostly 3
95
the name for breakfast, second breakfast, dinner and supper, snack in Polish
1. Śniadanie = breakfast
2. Drugie śniadanie = second breakfast
3. Obiad = dinner
4. Kolacja = supper
* *Podwieczorek =snack
96
What can be done to the meat in Poland (methods of cooking)
Curing, drying, smoking, can be eaten raw
97
What is done to the meat during curing in poland
§Brining:
Treatment of meat in aqueous solution containing salt, saltpeter
(potassium nitrate), nitrite, sugar and polyphosphates
Osmosis reaction within the meat
§Dry curing mixture:
Add a mix of ingredients, mainly salt, and rub it on meat
*Goal: to preserve the meat, to retain the moisture and to create a great flavor*
98
What is done for drying in Poland and the example of the dish
Loss of water from the meat.
Basic tradition of processing meat: hanging
under the roof until mature, and then
smoked.
Podlachian and Lithuanian kindziuk
99
Describe smoking food preparation technique in polish culture and an example of the meat prepared with this method
Do not preserve as long as dried
meat
§ Traditionally in curing room
with wood smoke
§ Change color, aroma and flavor
§ Formation of crust on surface
§ Conservation of juiciness inside
meat
§ e.g. steamed and smoked pork
meat (Poledwica spocka)
100
Example of pickled dish in Poland
Sauerkraut
101
Curing, drying and smoking are mostly for preparation of
Meats (mostly for their famous
sausages like Kielbasa or coldcuts
like wedliny)
102
Polish consume a lot of ___, so kwas was suggested as an alternative
Alcohol
103
Traditional ingredients of Ethiopia
```
Berbere
Kibbeh
Teff
red onions
Injera
```
104
What is Berbere
Spice mix that predominantly includes chilli pepper but also contains
garlic, ginger, paprika, coriander, cumin and fenugreek.
● Used in many/most dishes.
● Many variants because many families have their own recipe.
● Berbere paste: spices are mixed with olive oil and occasionally, wine.
105
What is kibbeh
Clarified butter - similar to ghee in India- infused with garlic, ginger and
several spices
● Some of these spices may include turmeric, cardamom, cinnamon,
clove, fenugreek, cumin, coriander and nutmeg.
106
Teff is used to make ___ in Ethiopia
Injera
107
What type of onion is used in Ethiopia
Shallots
108
How injera is made, how it is eaten
Spongy pancake-like flatbread
● Fermented for 4 days
● Different recipes but common sour taste
● Eaten with right hand
109
Typical Ethiopian meals
```
Kifto ( raw beef, marinated in mitmita (a chili powder-based spice blend)
Tibs (Meat along with vegetables are sautéed )
Gored Gored( injera with many wats-stews on the top)
```
110
Three typical wats and from what ingredients they are made
Doro Wat
● Chicken stew
● Tradition
● Holidays and special occasions
Shiro Wat
● Fast food and Fasting food
● Chickpea + berbere + other spices
```
Misir Wat
● Most popular vegetarian dish
● Flavorful / spicy
● Made with red lentils
● Served and eaten with injera
```
111
WHat is typically done for wat with onions, using what tools
Onions caramelized in niter kibbeh
(about 3 hours)
● Let simmer for 2 or 3 more hours
112
What is kolo in Ethiopia
Typical snack
| Roasted barley+ mixed nuts
113
Typical drinks in Ethiopia
Tej (honey wine)
Smoothis
Araki ( It is a colorless, clear, traditional alcoholic beverage which is distilled from
fermentation products)- > very strong
114
What are eating habits in Ethiopia
```
Shared meals are a way of growing
relationships
● Meals are always communal, on a
shared plate
● Gursha “mouthful”: act of
friendship or love-> when you feed somebody with your right hand
```
115
When coffee ceremony is performed in Ethiopia , what does it mean
Celebrations, social events, community
gatherings
● Sensory experience
● Sign of respect and friendship
116
Because of the religion, in Ethiopia people ___
Fast a lot and eat no meat and dairy( probably when fasting)
117
What is Chap chae
Korean dish
● sweet potato starch noodles
● marinated beef
● vegetables sauteed : carrots, onions, spinach
118
Korean staples
Rice
Grains and cereals
Vegetables
119
What is bibimbap
Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste)-korea
120
What is Bulgogi
thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle-korea
121
Three basic food preparation techniques in korea
Fermentation-kimchi
Grilling-bulgogi
Pan-frying- they decided not to put names on the slide, so it looks like an omelette
122
What is tteok
a chewy cake made from some kind of rice-korea
123
Current trend of eating in Korea
```
Increasing fast food
Sugar
Salt
Etc.
Animal food consumption inreassed
```
124
what is the name of the diet in greece and their key ingredients
Mediterranean Triad
Wheat
Olive oil
Wine
125
What are the key points of Greek eating habits
Family Oriented
Social Occasion
Hospitality very important
Customs
Manners
Etiquette
126
Two main religious holidays in Greece
Christmas
| Easter
127
Food preparation methods in Greece
```
Breading(панировка)
Frying
Broiling
Grilling
Braising
```
128
What is the usual formula for marinades in Greece and what ingredients are used
Acid + Oil + Herbs & Spices
Acid: Yogurt, Lemon Juice, Balsamic Vinegar
Oil: Olive Oil
Spices & Herbs
129
Common spices and herbs in Greece
Oregano Cumin
Basil Chili Flakes
Thyme Mint
Dill **Cinnamon**
130
Common Greek dishes
```
Moussaka
Souvlaki(small pieces of meat and sometimes vegetables grilled on a skewer)
Dolmadakia (stuffed grape leaves)
Gyro (greek shawarma)
Avgolemono (a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. )
Choritiaki salad (Greek salad)
Baklava
Spanokopita
```
131
Common Greek dips
Tzatziki
Fava ( the base is yellow split beans)
Taramasalata (Tarama (salted and cured roe of cod or carp), bread crumbs or mashed potatoes, lemon juice or vinegar, olive oil)
132
By kristina- what's fenugreek?
В большинстве случаев в качестве специи используются сушеные семена растения. Вкус и аромат шамбалы сильный, сладковатый, чуть горький, отчасти ореховый, немного грибной.
Шамбала очень популярна в индийской кухне – специю добавляют в овощные и мясные блюда, соусы, блюда из бобовых, в различные закуски, салаты и основные блюда.
