Chapter 30 – Mexico and Latin America: International Foods

The landmass that stretches southward from the Rio Grande to the tip of South America is known as _________________________________?

• Latin America

• North America

• Europe

• Africa

Latin America was first explored and settled by the _________________________.

• Spanish (or Spaniards)

• French

• Portuguese

• British

Section A: Mexico & South American Culture and Geography 3. ________________ is Mexico’s major crop, followed by bean production.

• Corn (or Maize)

• Wheat

• Rice

• Potato

Which of the following pairs correctly matches a region of Mexico with a typical dish from that region?

• Oaxaca - Mole

• Yucatán - Pozole

• Jalisco - Cochinita Pibil

• Chiapas - Tacos al Pastor

Brazilian culture is a mixture of three cultures. Name them:

• Indigenous, African, Portuguese

• Spanish, African, French

• Indigenous, British, Portuguese

• African, Italian, Portuguese

A tortilla is:

• A type of flatbread made from corn or wheat flour

• A kind of pasta

• A sweet dessert

• A type of soup

Which of the following are Mexican foods made from the tortilla?

• Tacos, enchiladas, and quesadillas

• Tamales, pozole, and mole

• Churros, flan, and tres leches cake

• Guacamole, salsa, and ceviche

What are the colors of peppers used in Mexican cooking and how are they used?

• Red, green, and yellow peppers are used in Mexican cooking for salsas, sauces, and garnishes.

• Only green peppers are used in Mexican cooking, mainly for stuffing.

• Peppers are not commonly used in Mexican cooking.

• Only yellow peppers are used in Mexican cooking for desserts.

______________ are toasted turnovers made of tortillas filled with meat, sauce, cheese, beans or vegetables.

• Empanadas

• Quesadillas

• Tacos

• Burritos

Beans that are cooked until soft, mashed and fried slowly, and served with grated cheese are called _____________________________________________.

• Refried beans (frijoles refritos)

• Baked beans

• Chili beans

• Black-eyed peas