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WorksheetsWorld Foods: Regions of US Cuisine
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
Poi is made from___
a)
cassava
b)
corn
c)
taro
d)
wheat
2.
Which of the following ingredients was not used by the prospectors to make their sourdough starter?
a)
Active dry yeast
b)
Flour
c)
Salt
d)
Water
3.
Dungeness crabs, butter clams, and Columbia River salmon are specialties of ___
a)
the mid-Atlantic states
b)
New England
c)
the Pacific Coast
d)
the South
4.
Which of the following is a dessert?
a)
Sopapillas
b)
Tacos
c)
Tamales
d)
Tostadas
5.
Tamales. chili. and barbecued beef are typical of the ___
a)
Midwest
b)
Pacific Coast
c)
South
d)
Southwest
6.
Which of the following is not an ingredient in Creole cooking?
a)
Cracklin' corn bread
b)
File
c)
Rice
d)
seafood
7.
Which of the following foods is not representative of soul cooking?
a)
Chitterlings
b)
Jambalaya
c)
Pone
d)
Sweet potato pie
8.
Which of the following foods is a Pennsylvania Dutch specialty?
a)
Cranberry catsup
b)
Pralines
c)
Sopapillas
d)
Sticky buns
9.
Red- flannel hash obtains its bright color from _____
a)
beets
b)
red cabbage
c)
sour cherries
d)
tomatoes
10.
Which of the following foods is not typical of New England?
a)
Blueberry grunt
b)
Clam chowder
c)
Shoofly pie
d)
Succotash
11.
Caribou sausage and reindeer steak are Alaskan specialties.
a)
True
b)
False
12.
Pork plays an important part in Western cooking.
a)
True
b)
False
13.
The buffet and potluck dinner developed in the Midwest.
a)
True
b)
False
14.
Traditional Cajun dishes include beignets, cafe au lait, cafe brulot, and pralines.
a)
True
b)
False
15.
Mobile, Alabama is the home Creole cuisine.
a)
True
b)
False
16.
Fresh fish and homegrown fruits and veggies were staple foods in the diets and early settlers in the mid-Atlantic region.
a)
True
b)
False
17.
Heavy German foods were basis of the Pennsylvania Ditch diet
a)
True
b)
False
18.
Succotash is a mixture of corn and lima beans.
a)
True
b)
False
19.
The people of New England have always been known for their elaborate meals.
a)
True
b)
False
20.
Food customs in the United States began with the first English colonists.
a)
True
b)
False
21.
A pod-shaped vegetable brought to the United States from Africa
a)
okra
b)
file
c)
yam
d)
imu
22.
A flavoring and thickening agent made from sassafras leaves
a)
Cajun cuisine
b)
file
c)
luau
d)
imu
23.
The hearty fare of rural Southern Louisiana that reflects the foods and cooking methods of the Acadians, French, Native Americans, Africans, and Spanish
a)
Cajun cuisine
b)
Northwestern Cuisine
c)
Southern cuisine
d)
Pacific Coast cuisine
24.
A dough containing active yeast plants that is used as a leavening agent
a)
sourdough
b)
yeast bread
c)
unleavening bread
d)
pita
25.
A dark orange tuber with moist flesh
a)
yam
b)
pumpkin
c)
oranges
d)
carrots
26.
An elaborate outdoor feast that is popular in the Hawaiian Islands
a)
luau
b)
potluck
c)
soul food
d)
Cajun cuisine
27.
A shared meal to which each person or family brings food for the whole group to eat
a)
potluck
b)
Southern get-together
c)
hostess
d)
passover
28.
A pit lined with hot rocks used to roast a whole, young pig
a)
imu
b)
luau
c)
file
d)
jambalaya
29.
A traditional Creole dish that is a mixture of rice; seasonings; and shellfish, poultry, and/or sausage
a)
jambalaya
b)
Cajun cuisine
c)
soul food
d)
luau
30.
A cuisine that combines food customs of African slaves with food customs of Native Americans and European sharecroppers
a)
soul food
b)
Cajun cuisine
c)
imu
d)
Midwest BBQ
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