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WorksheetsLatin American Cuisine
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
The landmass that stretches southward from the Rio Grande to the tip of S. America is known as.....
a)
South America
b)
Central America
c)
Latin America
d)
Mexico
2.
Latin America was first explored and settled by the _____________
a)
Spanish
b)
Inca
c)
Aztec
d)
Portuguese
3.
The areas of Mexico that border the US have land that is too dry for large scale crop production but is suitable for raising...
a)
chicken
b)
goats
c)
cattle
d)
boar
4.
Cortes and the _________________ plundered the Aztec villages for the gold that decorated the ancient Aztec palaces and temples when they came to explore Mexico.
a)
Africans
b)
Portuguese
c)
Spanish Conquistadors
d)
Inca
5.
Mexico's major crop is...
a)
beans
b)
coffee
c)
plantain
d)
corn
6.
A flat, unleavened bread made from cornmeal and water
a)
tortilla
b)
flan
c)
mole
d)
empanada
7.
Deep-fried turnovers made of tortillas filled with meat, sauce, cheese, beans or vegetables
a)
taco
b)
empanada
c)
quesadilla
d)
frijoles refritos
8.
There are three categories of peppers in Mexico; the mild ones are called:
a)
manioc
b)
cassava
c)
sweet peppers
d)
chiles
9.
The original inhabitants of Mexico were ....
a)
Inca
b)
Aztec
c)
Spanish
d)
Native American
10.
There are three categories of peppers in Mexico; the hot ones are called:
a)
arape
b)
chiles
c)
sweet peppers
d)
mole
11.
A spread made from mashed avocado, tomato, and onion, often served with chips
a)
arape
b)
guacamole
c)
mole
d)
cassava
12.
Complex Mexican sauces are called....
a)
moles
b)
arepas
c)
salsas
d)
frijoles refritos
13.
Early Spanish and Portuguese cooks influenced Mexican desserts using large amounts of eggs and sugar. The most popular of these is a caramel custard called....
a)
arape
b)
flan
c)
mole
d)
comida
14.
In Northern Mexico, tortillas are made with ...
a)
wheat
b)
corn
c)
banana leaves
d)
flour
15.
Near the Mexican gulf coast, popular dishes are made from banana-like fruit called....
a)
cassava
b)
arape
c)
manioc
d)
plantains
16.
One of the early tribes in South America that built a large empire in the Andes Mountains were the
a)
Aztec
b)
Inca
17.
A starchy root plant eaten as a side dish and used in flour form in cooking and baking in S. America is ...
a)
cassava
b)
plantain
c)
ceviche
d)
arepa
18.
A traditional Venezuelan bread resembling a corn pancake, similar to the Mexican tortilla is ....
a)
cassava
b)
manioc
c)
tortilla
d)
arepa
19.
____________ trees thrive on the cool slopes of the Andes Mountains, allowing Colombia to be an important producer of this crop.
a)
Coffee
b)
Bananas
c)
Plantains
d)
Coconuts
20.
Ecuador is one of the largest producers of this crop, which are featured in local dishes from breads to desserts.
a)
Plantains
b)
Bananas
c)
Coconuts
d)
Potatoes
21.
Since the days of the Inca, this food has been a staple in Peru and is called "papas"
a)
Bananas
b)
Plantains
c)
Potatoes
d)
Manioc
22.
What do Peruvians and Chileans call chilies?
a)
Aji
b)
Arepa
c)
Mole
d)
Cassava
23.
Peruvians invented a raw marinated fish dish enjoyed throughout S. America called _______________.
a)
Ceviche
b)
Aji
c)
Arepa
d)
Huazontle
24.
Of all the South Americans, ____________ probably eat the most seafood because it is plentiful and inexpensive
a)
Mexicans
b)
Chileans
c)
Argentines
d)
Venezuelans
25.
The nomadic herders of the Pampas during the 18th-19th centuries were called ____________.
a)
Gringos
b)
Cowboys
c)
Gauchos
d)
Vaqueros
26.
Small turnover appetizers from Argentina that are filled with chopped meat, olives raisins and onions are called __________________.
a)
Tamales
b)
Feijoada completas
c)
Arepas
d)
Empanadas
27.
Africans were brought to Brazil by the ______________to work the sugar fields.
a)
Spanish Conquistadors
b)
Portuguese
c)
Americans
d)
Greek
28.
Brazilian dishes are given a bright yellow-orange color by an oil called _____________.
a)
Dende Oil
b)
Palm Oil
c)
Olive Oil
d)
Sunflower Oil
29.
Brazil's national dish is made with meat and black beans called ______________.
a)
Feijoada Completa
b)
Frijoles Refritos
c)
Empanadas
d)
Ceviche
30.
A complex sauce used in Mexican cuisine is called ______________.
a)
Arepa
b)
Pico de Gallo
c)
Salsa
d)
Mole
31.
The ocean to the west of Latin America is ______.
a)
Atlantic Ocean
b)
Pacific Ocean
c)
Gulf of Mexico
d)
Caribbean Ocean
32.
This is the main meal in Mexico, served in the middle of the day between 1:00 and 3:00
a)
desayuna
b)
comida
c)
merienda
d)
cena
33.
A large Mexican breakfast is called __________
a)
Comida
b)
Cena
c)
Deseyuna
d)
Merienda
34.
The main meal in Mexico is called ______________.
a)
Comida
b)
Cena
c)
Desayuna
d)
Merienda
35.
A starchy, green fruit with a bland flavor similar to bananas
a)
Cassava
b)
Manioc
c)
Plantains
d)
Arepa
36.
A starchy root plant eaten as a side dish and used in flour form in cooking and baking is _________________
a)
Cassava
b)
Potatoes
c)
Plantains
d)
Arepa
37.
A traditional Venezuelan bread that is like a corn pancake is called _________________.
a)
Manioc
b)
Cassava
c)
Aji
d)
Arepa
38.
Brazil's national dish made with black beans and meat is called ________________.
a)
Feijoada Refritos
b)
Frijoles Refritos
c)
Humitas
d)
Vatapa
39.
Mexico's major crop is ____________
a)
Citrus Fruits
b)
Corn
c)
Sugar Cane
d)
Potatoes
40.
The Aztecs contributed all but which of the following to Mexican cuisine?
a)
Chocolate
b)
Oil
c)
Squash
d)
Tomatoes
41.
In Mexico, tortillas are made on a ___________________.
a)
Tortilla Press
b)
Comal
c)
Molinillo
d)
Stone over open fire
42.
Tortillas wrapped around meat of bean filling are called...
a)
Tacos
b)
Burritos
c)
Enchiladas
d)
Tostados
43.
Molinillo is a tool used to
a)
Beat chocolate into a frothy foam before serving
b)
Chop chilies
c)
Cook paella
d)
Grind corn for tortillas
44.
A Colombian soup made with potatoes, chicken, corn, and cassava is called _________________.
a)
Ajaco
b)
Humitas
c)
Papas
d)
Vatapa
45.
The cuisine of Peru reflects traditions of the _____________________.
a)
Aztecs & Africans
b)
French and Native Americans
c)
Inca & Spanish
d)
Portuguese and Africans
46.
Porotos granados, pastel de choclo, and chupe de marisco are all specialties of ___________________.
a)
Argentina
b)
Brazil
c)
Chile
d)
Venezuela
47.
Which of the following is NOT a staple food of Brazil?
a)
Beans
b)
Manioc
c)
Potatoes
d)
Rice
48.
The ________________ introduced peaches, rice, beef and wheat to the Mexicans.
a)
Portuguese
b)
Spanish
c)
Africans
d)
Native Americans
49.
The ________________ are rich lands located in Argentina and Uruguay where large herds of cattle and sheep are raised.
a)
Pampas
b)
Gauchos
c)
Aji
d)
Andes Mountains
50.
An important S. American coffee producer is _______________________.
a)
Peru
b)
Colombia
c)
Brazil
d)
Venezuela
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