Latin American Food

What is the primary macronutrient found in beans, a staple in many Latin American dishes?

• Carbohydrates

• Proteins

• Fats

• Vitamins

Which vitamin is commonly found in high amounts in avocados, a fruit native to Latin America?

• Vitamin A

• Vitamin C

• Vitamin E

• Vitamin K

Capsaicin, found in chili peppers, is responsible for which sensation?

• Sweetness

• Bitterness

• Sourness

• Spiciness

What is the process called when corn is treated with lime to make masa, a dough used in tortillas?

• Fermentation

• Nixtamalization

• Pasteurization

• Caramelization

Which of the following is a common method to preserve food, often used in Latin American cuisine?

• Freezing

• Canning

• Drying

• Fermenting

What is the main chemical component of the aroma in roasted coffee, a popular beverage in Latin America?

• Caffeine

• Chlorogenic acid

• Trigonelline

• Furan

Which microorganism is primarily responsible for the fermentation of cacao beans in chocolate production?

• Lactobacillus

• Saccharomyces cerevisiae

• Acetobacter

• Bacillus

What is the scientific term for the browning reaction that occurs when cooking meats, often used in Latin American grilling?

• Maillard Reaction

• Caramelization

• Oxidation

• Hydrolysis

Which mineral is abundant in quinoa, a grain native to the Andean region of Latin America?

• Iron

• Calcium

• Magnesium

• Zinc

What is the effect of adding lime juice to ceviche, a popular Latin American dish?

• Neutralizes acids

• Denatures proteins

• Emulsifies fats

• Hydrolyzes carbohydrates

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