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World food project Flashcards

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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
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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

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3
Q

What is Faloodeh

A

Frozen vermicelli noodle dessert

Sour cherries, fresh mint, berries, crushed pistachios, saffron, lime, rosewater

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4
Q

Eating habits of iranians (portions, flavors)

A
  • Large portions

- Contrasting flavors

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5
Q

Iranian staple foods

A
  • Rice
  • Naan
  • Chicken and lamb
  • Tea
  • Vegetables
  • Beans
  • Fish in coastal regions
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6
Q

Do iranians consume pork and alcohol?

A

Muslims->rare

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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

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8
Q

What is the name of the starvation period- religious in iran

A

Ramadan

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9
Q

The name of steamed rice in iran

A

Polo-pilaf

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10
Q

Rice that has golden-brown crust at the bottom in iran

A

Tah Deeg

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11
Q

Mushy rice in iran

A

Kateh rice

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12
Q

Steamed rice + other ingredients in iran

A

damy rice

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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

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14
Q

The most popular meat dishes in iran

A

Kebabs

Khoresh

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15
Q

The most used spices in iranian cuisine

A 
Saffron
Dried Lime
Tumeric
Ginger
Fennel
Cinnamon
Cloves
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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

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17
Q

Techniques of preparation ___ and considered ___ in iran

A

Take time and considered difficult

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18
Q

Traditional dishes-2 in iran

A
  • Tah Chin

- Kebab

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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

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20
Q

What special ingredients we used for khoresh

A

Pomegranate concetrate
Zest of orange
Orange juice
Persian lime

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21
Q

Key components of khoresh

A 
Eggplant/meat
split peas
Spices
Sour component
Rice/potato
Uniqueness
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22
Q

Stuffed dosa : ingredients

A

Cumin, mustard, green chili, turmeric, ginger, curry leaves, and fenugreek

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23
Q

What Hindism religion eat

A

Lacto/vegetarian-vegetarian->ahisma (non-killing)

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24
Q

Three parts of Indian population

A

Indo-Aryan
Dravidian
Mongoloid

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25
Q

What Jainism religion eat

A

Lacto-vegetarian

No root vegetables-> non-violence to living beings

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26
Q

What do Buddhists eat

A

Vegetarian -> Karma ( what you have done affect your future)

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27
Q

What do Sikhists eat

A

Meat allowed-> body is a gift from God

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28
Q

Staple indian spices

A 
Tumeric
Mustard seeds
Cumin
Curry leaves
Chillies
Cardamon
Cinnamon
Cloves
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29
Q

Staple Indian ingredients

A 
Rice
Lentils
wheat
Garlic
Ginger
Coconut
Mango
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30
Q

What are Indian eating traditions (Hand, sitting, type of diet)

A
  • Eating with right hand
  • Sitting on the floor (rural households)
  • Vegetarian or non-vegetarian (around 30% of India is vegetarian)
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31
Q

In south india, Eating habits differs between ___

A

5 states

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32
Q

The other name for lentils in India

A

Daals

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33
Q

What is used instead of dairy in South India

A

Coconut milk

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34
Q

Dishes of south india

A

Dosas or rice with Chutney

Sambhar

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35
Q

What is a staple crop in northern india

A

Wheat

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36
Q

What is done from wheat in Northern India

A

Naan, Chapatis, tandoori roti -> can be served with curries

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37
Q

What do they drink in Northern India in contrast to Southern India

A

Dairy products and ghee

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38
Q

There are variety of fruits and vegetables in the diet of Northern India. True/False?

A

True

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39
Q

What is chai tea and where people drink it

A

In india

Cinnamon, cloves, ground ginger, milk, sugar and black tea

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40
Q

What is lassy and what varieties are there

A

Sweet: yogurt, fruit, cumin
Salty: yogurt, salt and other spices

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41
Q

What is Gulab Jamun

A

Indian dessert

Made with khoya, fried to golden and served with saffron in sugar

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42
Q

Food preparation method Baghar:

A

India

Tempering, frying spices with oil

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43
Q

Food preparation method:Tandoori

A

India

BBQ with special oven

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44
Q

Food preparation method:Bhuno

A

India

sauteing, stir frying, stewing

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45
Q

Food preparation method Takki:

A

marinated before BBQ

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46
Q

What food preparation methods are used in general ( like frying, etc.) and what dishes are made using them in India

A

shallow frying, deep frying (pakoras, aloo chaat), simmering, steaming (dum), boiling.

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47
Q

Food preservation methods in India

A

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.

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48
Q

What is thokku

A

Tomato recipe, canned. India

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49
Q

Northern part of india is more ___, when Southern parts are

A

Wheat-based

Rice-based

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50
Q

Typical mexican foods

A
  • Tortilla
  • Beef
  • Spices
  • Corn
  • Beans
  • rice
  • Avocado
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51
Q

How many times a day mExican eat

A

4 + snacks

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52
Q

What is the name for breakfast in Mexico and what do they eat

A

Desayuno
Small breakfast
Tropical fruits
Coffee/Atole(a hot drink made from corn)

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53
Q

What Mexicans have after breakfast and what do they eat

A

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
Q

What comes after almuerzo

A

Comido-Lunch

Biggest meal of the day

Soup/Salad->main meal->dessert

Typically eaten with family

55
Q

What is followed by siesta

A

Comida

56
Q

What snacks Mexican eat

A

Fruit ( with chili powder)

Vegetables

57
Q

What type of food is eaten on Cena and what the fuck is that

A

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
Q

What foods are usually consumed during Dia de los Muertos

A

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
Q

Popular mexican dishes

A

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
Q

Most common food preparation methods in mexico

A

Frying
Grilling
Boiling

61
Q

Poor( sad) Mexicans did not have

A

Ovens,

62
Q

So ,as mexicans did not have ovens , what Mexicans used

A

Was heated over an open fire

63
Q

What tools are used in Mexica before

A

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
Q

What is Barbocoa

A

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
Q

Modern tools for Mexican foods

A

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
Q

How can reduce spice of chiles

A

by seeding and deveining or by soaking in water with salt, sugar, and coffee

67
Q

Chiles that are used in Mole sauce

A

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
Q

Eating habits of Peru are influenced by

A

Geography
History
Economy and Infrastructure

69
Q

Three regions of peru and their staple food

A

Rainforest->fruit
Highlands->potatoes, corn,cuy
Coast->seafood

70
Q

Spanich Conquest influenced what cultures

A

Peru, Mexico

71
Q

What do the Incas eat

A

Root vegetables
Grains (amaranth and quinoa)
Aji (peppers)
Meat (guinea pig,llama,fish)

72
Q

What did Conquest brought in peru

A

Cheese, rice, pigs, olives

73
Q

What is Chifa

A

Chinese-Peruvian fusion food

74
Q

Examples of dishes made by boiling in Peru

A

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
Q

Examples of dishes made by frying in Peru

A

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
Q

Examples of dishes made by steaming in Peru and what tools are used for that

A

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
Q

Explain how Panchamanca works

A

Hole + Stones-> dry wood and straw->
aromatic herbs and leaves-> meat + vegetables->
more greenery + hot stones-> Sealed

78
Q

Examples of dishes made by grilling in Peru

A

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
Q

What food is eaten raw in Peru

A

The popular Ceviche: raw fish

  • using Corvina fish
  • salted with lime and lemon juice and marinated for five hours.
80
Q

What other food preparation methods are used in Peru

A

Braising

Stewing

81
Q

What is the most important meal of the day in Peru

A

Midday-> with a family

82
Q

Do Peruvians have a wonderful privilege of taking naps in their culture

A

Oh, yes, baby

83
Q

What is chicha in Peru

A

alcoholic beverage made from maize

84
Q

What is

Huairuros

A

red and black beans-> magical power

85
Q

What is the festival in Ica in peru

A

Wine tasting

86
Q

Staple foods in peru

A 
Potatoes
● Corn
● Rice
● Quinoa
● Different meats
○ Guinea pig
○ Llama
○ Chicken
● Rice
● Cassava
● Tomatoes
● Onions
● Pepper
● Seafood
87
Q

What do people eat in Poland during Lent

A

pescatarian diet

Pierogi variations

88
Q

What do people eat in Poland for Christmas

A

Borscht with dumplings (barszcz z uszkami) and fried carp fish

89
Q

How many courses are there during Christmas meal

A

12

90
Q

What dishes were brought by Jewish in Poland

A

Dumplings(potato)
Cabbage rolls
Pretzels and bagels
Potato Pancake (latkes-jewish vs placki-polish)

91
Q

What is cooked from Meat and Dairy in Poland

A

Pork cutlet
Beef tripe stew
Golabaki

92
Q

What forest plant is added to Polish cuisine

A

Mushrooms

93
Q

What is done to potatoes in Poland

A

Pierogis

Stews

94
Q

How many times a day people eat traditionally and now in poland

A

Traditionally- 4

Know-mostly 3

95
Q

the name for breakfast, second breakfast, dinner and supper, snack in Polish

A
  1. Śniadanie = breakfast
  2. Drugie śniadanie = second breakfast
  3. Obiad = dinner
  4. Kolacja = supper
    * *Podwieczorek =snack
96
Q

What can be done to the meat in Poland (methods of cooking)

A

Curing, drying, smoking, can be eaten raw

97
Q

What is done to the meat during curing in poland

A

§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
Q

What is done for drying in Poland and the example of the dish

A

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
Q

Describe smoking food preparation technique in polish culture and an example of the meat prepared with this method

A

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
Q

Example of pickled dish in Poland

A

Sauerkraut

101
Q

Curing, drying and smoking are mostly for preparation of

A

Meats (mostly for their famous
sausages like Kielbasa or coldcuts
like wedliny)

102
Q

Polish consume a lot of ___, so kwas was suggested as an alternative

A

Alcohol

103
Q

Traditional ingredients of Ethiopia

A 
Berbere
Kibbeh
Teff
red onions
Injera
104
Q

What is Berbere

A

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
Q

What is kibbeh

A

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
Q

Teff is used to make ___ in Ethiopia

A

Injera

107
Q

What type of onion is used in Ethiopia

A

Shallots

108
Q

How injera is made, how it is eaten

A

Spongy pancake-like flatbread
● Fermented for 4 days
● Different recipes but common sour taste
● Eaten with right hand

109
Q

Typical Ethiopian meals

A 
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
Q

Three typical wats and from what ingredients they are made

A

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
Q

WHat is typically done for wat with onions, using what tools

A

Onions caramelized in niter kibbeh
(about 3 hours)
● Let simmer for 2 or 3 more hours

112
Q

What is kolo in Ethiopia

A

Typical snack

Roasted barley+ mixed nuts

113
Q

Typical drinks in Ethiopia

A

Tej (honey wine)
Smoothis
Araki ( It is a colorless, clear, traditional alcoholic beverage which is distilled from
fermentation products)- > very strong

114
Q

What are eating habits in Ethiopia

A 
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
Q

When coffee ceremony is performed in Ethiopia , what does it mean

A

Celebrations, social events, community
gatherings
● Sensory experience
● Sign of respect and friendship

116
Q

Because of the religion, in Ethiopia people ___

A

Fast a lot and eat no meat and dairy( probably when fasting)

117
Q

What is Chap chae

A

Korean dish
● sweet potato starch noodles
● marinated beef
● vegetables sauteed : carrots, onions, spinach

118
Q

Korean staples

A

Rice
Grains and cereals
Vegetables

119
Q

What is bibimbap

A

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
Q

What is Bulgogi

A

thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle-korea

121
Q

Three basic food preparation techniques in korea

A

Fermentation-kimchi
Grilling-bulgogi
Pan-frying- they decided not to put names on the slide, so it looks like an omelette

122
Q

What is tteok

A

a chewy cake made from some kind of rice-korea

123
Q

Current trend of eating in Korea

A 
Increasing fast food
Sugar
Salt
Etc. 
Animal food consumption inreassed
124
Q

what is the name of the diet in greece and their key ingredients

A

Mediterranean Triad
Wheat
Olive oil
Wine

125
Q

What are the key points of Greek eating habits

A

Family Oriented

Social Occasion

Hospitality very important

Customs

Manners

Etiquette

126
Q

Two main religious holidays in Greece

A

Christmas

Easter

127
Q

Food preparation methods in Greece

A 
Breading(панировка)
Frying
Broiling
Grilling
Braising
128
Q

What is the usual formula for marinades in Greece and what ingredients are used

A

Acid + Oil + Herbs & Spices

Acid: Yogurt, Lemon Juice, Balsamic Vinegar

Oil: Olive Oil

Spices & Herbs

129
Q

Common spices and herbs in Greece

A

Oregano Cumin
Basil Chili Flakes
Thyme Mint
Dill Cinnamon

130
Q

Common Greek dishes

A 
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
Q

Common Greek dips

A

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
Q

By kristina- what’s fenugreek?

A

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.

Food funds 2 (3 decks)

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