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FSU HFT 2890 - Ch 15 India

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International Food and Culture Test 4Ch 15 IndiaReligions--Hinduism and Buddhism.Food patterns--Vegetarianism is popular; small quantities of meat; Buddhist and Hindus avoid beef and usually pork; lots of spices and seasoningsDravidians and Aryans--Dravidians are dark skinned people that lived on the southern tip of India (Cape Comorin). Speak Tamil.--Aryans invaded from north to the Indus Valley. Brought Hinduism and Buddhism. 3 main rivers--Indus; Ganges (holiest); BrahmaputraSinhalese--Descendants of Aryans living in Sri LankaTamils--Descendants of early invader of Sri Lanka (Chola)Samosa--Fried or baked pastry filled with potatoes and meat, etc.Naan--Oval shaped whole wheat bread baked by sticking it to wall of tandoorTandoor--Thick walled, deep jar shaped clay oven used for roasting meats and baking naanChutney--Chunky and flaborful sauce often served as accompaniment to curryCurry--Hearty and well-seasoned, stew like dish featuring meat or legumes and served with accompaniesMulligatawny soup--Curry flavored soup usually containing meatDal--Puree of lentils or other legumes, usually a bland dishMasala--A combination of spices to make a pasteSri lanka--Country that borders India and the Indian OceanStupa--Covered mound, often containing a relic of significance for BuddhistsTaj mahal--Mausoleaum built by Shah Jahan in Agra, India, to honor his favorite wife, MumtazBeverages--TeasPaneer--A fresh cheesBiryani --Rice based food made with spices and meatPotala--Seat of Tibetan Buddhism and former home of the Dalai LamaGaram Masala--Basic mixture of spices usually prepared in quantity and used as desired to season many different dishesSambar--Spicy puree of lentils, which is often served with idlisIdlis--Rice cakesGhee--Clarified butter that has been cooked down a little to add flavor; expensiveRoti--BreadChapati--Pancake like grilled whole wheat bread popular in IndiaParatha--Whole wheat bread circles about 7 inches in diameter made whit ghee in the dough and fried in gheeCh 16 Southeast Asia and It’s IslandsClimate--Monsoons are prevalent (summer); there’s a dry season (spring months); warm weatherMajor rivers--Irrawaddy (Myanmar); Chao Phyra (Thailand); Mekong (Indochina Peninsula)Religion--Buddhism> Hinduism > Islam> Catholic > MormonKhmers--People native to CambodiaHmongs--People native to the northern hill regions of LaosLongyi--Long cloth worn in Burma, ticked in at the waist; can be hiked up in hot weatherMons--People native to BurmaSatays--Seasoned, skewered, grilled meatNuoc mam--Fermented, salted fish sauce popular in VietnamNuoc cham--Vietnamese condiment made with chili peppers, citrus juice, garlic, onions, and vinegarNam pla--Fermented fish sauce popular in ThailandKapi--Thai salty, dried shrimp pasteBagoong--Fermented, salted shrimp paste popular in the PhillipinesPatis--Fermented, salty fish sauce popular in the PhillipinesAdobo--Filipino stew using meats marinated in vinegar seasoned with bagoong, fried with onions and garlic, and the stewedCocido--Hearty Filipino stew containing a variety of meats, Spanish sausage, chickpeas, saba (bananas), tomato sauce, and lardCoconut cream--Pureed and strained creamy liquid prepared from freshly grated white meat of mature pared coconut and some hot waterCoconut milk--Coconut liquid similar to coconut cream, but with more liquidCoconut Water--Liquid drained from fresh coconut by puncturing it’s eyes; beverage; not cooking ingredientPoe (Poi)--Starchy paste of boiled and pounded peeled taro root; popular in PolynesiaWater puppets--A show using puppets with the scene surrounded by waterMurtabak--Stuffed pancake or pan fried breadCongee--Rice gruel often served at breakfast in Southeast AsiaCrops--Many fruits and vegetables; Rice; wheatCh 17 ChinaDynasties--Qin Shihuang (great wall); Han dynasty (Silk road); Tang dynasty (artistic); Ming Dynasty (mongols)Rivers--YangtzeSchools of Chinese Cookery--Southern school (Stir frying, egg rolls, dumplings, pork, vegetables, rice, fruits); --Eastern School (light broths, seafood, egg rolls, paper wrapped food); --Northern School (Mongolian fire pot, peking duck, moo shu pork, wheat, flour); --Western School (spicy, garlic, ginger, oil)Opium War--War in 1840 caused by British involvement in the opium trade in China; resulted in the long term lease of Hong Kong to BritainBoxer Rebellion--Violent uprising of a secret sect that trapped foreigners and missionaries in Peking for two months in 1900Kitchen God--Spirit of the hearth who determines wealth and longevity of people in the householdYin--Passive principle including female, moon, earth , water, darkness, evil, poverty, and sadness; balance to yangYang--Positive principle including male, sun, heaven, fire, brightness, good, wealth, and joy; balance to yinDim sum--Small, steamed dumplings filled with meat or vegetable fillings and many other small servingsChar siu bao--Steamed buns with a roast pork filling; CantoneseChi pao yu--Shanghai specialty; bits of seasoned raw fish wrapped in wax paper and fried in deep fatKaoliang--Crop (grain) grown in Northern ChinaPeking duck--Traditional dish of northern China; involves special roasting of a duck until the skin is crisp; onion and athin pancakeMongolian Fire pot--Mongolian designed unique chafing dish with a spot to burn charcoal with chimney in centerRed cooking--Braising meat mixtures in a sauce containing some soy sauceBitter melon--Vegetable resembling a cucumber with a wrinkled green skin and interior with red seedsWinter melon--Green, oblong melon similar in outward appearance to a watermelon but with a white interiorBok Choy--Vegetable that grows as a bunch with thick, white stalks and a top of green leavesChinese Cabbage--Elongated cabbage with crinkled green leaves extending from the long ribsDaikon--Large, long white radish that has a delicate flavor and slight pungencyWater Chestnut--Tuber that is sliced and used as a vegetable to add a crisp textureLotus Root--Crunchy root of the Lotus (water lily)Chinese Parsley--Cilantro or corianderSnow peas--Flat green peas in tender, crisp, edible podsThousand year old eggs--Eggs preserved by packing them in a lime clay mixture for between 42 and 100 days5 spice powder--Popular Chinese spice made by mixing star anise, Szechwan pepper, cinnamon, cloves, and fennel.Moo shu pork--Slivered pieces of seasoned pork and bean paste or other ingredients wrapped in small thin pancakesPot Stickers--Assorted fillings of shredded meats and or


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