Asian Cuisine (China and Japan)

How many main culinary regions does China have?

• Four

• Six

• Eight

• Ten

Which of the following is a Cantonese snacks prepared as bite-sized portions?

• Stir fry

• Dim sum

• Jiaozi

• Fried rice

The Chinese word “rou” means which of the following types of meat?

• Beef

• Pork

• Lamb

• Chicken

Which of the following groups of spices are combined to make five spice?

• Clove, cinnamon, curry powder, black pepper, cumin

• Red chili, star anise, garlic, cinnamon, clove

• Ginger, Sichuan pepper, garlic, curry powder, cumin

• Star anise, Sichuan pepper, clove, cinnamon, fennel seed

Which of the following cooking methods involves tossing food in a wok for an even cook?

• Deep-frying

• Stir-frying

• Steaming

• Boiling

The basic ingredients in a chinese pantry are:

• Onions, tomatoes, and chilies

• Bay leaf, chicken stock, and butter

• Soy sauce, sesame seed oil, and potato starch

• tomato sauce, basil, and mozzarella cheese

Which of the following Chinese cooking techniques involves simmering food for a long period of time?

• Shua

• Shao

• Tang

• Dun

Which of the following is the traditional food for the Duanwu festival in China?

• Jiaozi

• Zongzi

• Moon cake

• Dim sum

Which of the following types of vegetables is known as “bok choy”?

• Thain Mint

• Japanese eggplant

• Chinese cabbage

• Vietnamese bean sprout

The most essential item in a Chinese kitchen is the______.

• Comal

• Steamer

• Wok

• Oven