
Immigration and Foodways
Authored by MARIA EUGENIA AVILA TORRES
English
University

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8 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What helped the narrator realize the connection between their home ingredients and Peruvian culture?
Visiting a Japanese restaurant in the U.S.
A trip to Peru
Studying Japanese cuisine in school
Talking to a Peruvian chef
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is Nikkei cuisine mainly described as in the video?
A fusion of Japanese and Peruvian fast food
Japanese food with spicy Peruvian sauces only
Japanese culture using Peruvian ingredients
Peruvian food made with Japanese spices
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is aji in the context of the dishes?
A type of potato
A Peruvian cheese
A Japanese rice vinegar
A spicy chili pepper from Peru
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What ingredient is used to coat the chicken in the chicken nanban dish before frying?
White rice and cornmeal
Red and white quinoa
Sweet potato flakes
Ground peanuts
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is salsa criolla added to the chicken nanban?
To make the dish look colorful
To make it spicy
To cleanse the palate
To balance the saltiness
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What two types of corn are mentioned in the ceviche Nikkei?
Cancha and choclo
Choclo and quinoa
Cancha and maize
Maize and sweetcorn
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does the Nikkei nigiri differ from a traditional nigiri?
It uses only raw fish with rice.
It is dipped in soy sauce before serving.
It has stronger toppings like gooseberry and beet purée.
It is always served cold.
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