HFT2890 Exam 1 Study Guide International Food and Culture Exam 1 Study Guide Ch 1 Southeast Asia U S doesn t eat horses because they were useful in the past for travel and pulling plows Coffee comes from Ethiopia Rivers are avenues of trade in Europe Burrel informal designation for a small glass of spirits Caravels ships Alhambra palace in Spain built by Moors in 14th Century Saffron orange to yellow spice stigma of purple crocus adds color and flavor to dishes Paella traditional rice dish colored and flavored by saffron and topped with cooked vegetables seafood and meat Normandy is noted for apples Coquille St Jaques is a scallop dish Escoffier started the brigade system for cooks Grissino are thin breadsticks Prosciutto is thinly sliced well cured parma ham A French bakery is called a boulangerie Ratatouille is a dish originating in Provence Greece Pita pocket bread that is common throughout the Middle East Lavosh Armenian cracker bread basically a very thin version of pita Phyllo extremely thin dough that is formed into large sheets and serves as the main ingredient for desserts and some main dishes Falafel dish made by forming a paste of soaked chickpeas and seasonings shaping into balls or other shapes and frying in deep fat Tahini paste of finely ground sesame seeds sesame oil and lemon juice Tabouli salad containing soaked bulgur minced parsley and mint diced tomatoes olive oil and lemon juice Shawarma thinly sliced chicken layered tightly with fat and formed into a solid that is grilled vertically on a rotisserie and sliced off in very thin slices Africa into the bottleneck Morocco Screw caps or stelvin caps are closures made only from aluminum material that threads Dovecotes home base for pigeons an ingredient in bastilla Tagine stew prepared in a round pottery bowl topped with a conical lid product of Couscous typical berber food that is popular in many countries Couscous granules are made by rolling and shaping moistened semolina wheat and coating them with finely ground wheat flour Culture of East South Africa included storytelling Sadza stiff corn porridge Boerewor spicy sausage Southeast Asia o Myanmar o Thailand o Vietnam o Bali o Laos TRUE Doro Wat African chicken stew India Country slogan of Bhutan Land of the Thunder Dragon Masala blend of spices key component in curry Tandoori traditional clay oven thick walled used for roasting meats and baking naan Kerala cuisine more beef Toddy alcohol drink made from palms Thanka woodbark is made into a paste and used for sunscreen Buddhism is the predominant religion in all of the following places except Congee is a dessert FALSE Nam pla is a Thai sauce used to add salt and flavor to fried fish TRUE Banana leaves and ti leaves are used as a fibrous vegetable and a mainstay of the diet The Greek civilization developed before the Roman Empire TRUE The Roman Empire was split in the 3rd century CE Two groups that conquered parts of these islands before the third century CE were Vikings and Romans The UK governs Zimbabwe today FALSE Yorkshire pudding is a dessert FALSE Mulligatawny soup or stew is a dish reflecting the British Empire s occupation of India Haggis is a dish that originated in Scotland A trifle is a dessert of pound cake custard and fruit Shepherds pie is a meat pie of meat gravy and onions topped with mashed potatoes Laverbread is a special food from Wales Shortbread is used for making sandwiches in Scotland FALSE Cawl is a Welsh one dish meal Bubble and squeak is a fried dish made with leftovers TRUE Hot cross buns are a favorite bread for Easter Scones usually are served at dinners when roast beef is on the menu FALSE Corned beef and cabbage is a favorite dish in Ireland Scandinavia is sometimes called land of the midnight sun because the sun shines at midnight on the winter equinox TRUE Vikings attacked neighboring Scandinavian countries but did not venture south of Denmark FALSE The type of meat that is commonly served in the far northern part of Scandinavia is The major religion in Scandinavia is Lutheran The native culture in northern Scandinavia is Viking Lingonberry is another name for cloudberry FALSE reindeer Rommegrot is a porridge Akvavit is made from potato mash Frikadellar are Danish meat balls Gravet is another name for lutefisk FALSE Open faced sandwiches in Denmark are called smorrebrod Norwegian flat bread is called lefse Spritsar are Swedish ring shaped Christmas cookies TRUE Gravet is smoked cod FALSE A powerful family in Prussia for centuries prior to WWI was the Hohenzollerns Raclette is a popular dish from Switzerland Lebkuchen originated in Germany Stoemp originated in Belgium Sauerkraut originated in Germany Apfel strudel originated in Austria Sauerbraten originated in Germany Fondue originated in Switzerland Waterzooi originated in Belgium Wiener schnitzel originated in Austria Rijsttafel is popular in the Netherlands Another name for the Roma is gypsies Shashlyk is the Russian version of shish kebabs Kielbasa is a Polish sausage Gulyas is a specialty of Hungary Mamaliga is Romania s version of cornmeal mush Paskha is a cake made in Russia at Easter TRUE The Baltic States include Estonia Latvia and Lithuania The Punic Wars were fought between the Romans and the Carthaginians TRUE The Roman Empire was split into two parts long before the Crusades TRUE The powerful family in Florence in the 14th century was the Medici Many religious holidays are celebrated in Italy TRUE The sauce made of fresh basil pinon nuts Parmesan cheese garlic and olive oil is called pesto Ricotta is a soft cheese made from the whey of cow s milk TRUE Grappa is a fine white wine from northern Italy FALSE Zabaglione is a dessert from the piedmont featuring egg yolks sugar and marsala wine Bearnaise sauce is similar to hollandaise sauce but vinegar replaces lemon juice and some other flavorings are added TRUE TRUE Grissino are thin breadsticks Minestrone is a hearty soup that is popular in Milan TRUE Espresso topped with frothy milk is called cappuccino Prosciutto is thinly sliced well cured Parma ham Antipasto is served as the appetizer Brittany is in northwest France Pate de foie gras is a paste of fatty goose liver Crepes are thin pancakes A veloute sauce is made with fish or chicken stock Brioche is baked in a fluted tapering pan Le petit dejeuner is a French breakfast A French bakery is called a boulangerie Quiche is a French tart Bouillabaisse is a soup Ratatouille is a dish originating in Provence Boeuf
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