WorksheetsAsian Cuisine (China and Japan)
Total questions: 20
Worksheet time: 10mins
How many main culinary regions does China have?
Four
Six
Eight
Ten
Which of the following is a Cantonese snacks prepared as bite-sized portions?
Stir fry
Dim sum
Jiaozi
Fried rice
The Chinese word “rou” means which of the following types of meat?
Beef
Pork
Lamb
Chicken
Which of the following groups of spices are combined to make five spice?
Clove, cinnamon, curry powder, black pepper, cumin
Red chili, star anise, garlic, cinnamon, clove
Ginger, Sichuan pepper, garlic, curry powder, cumin
Star anise, Sichuan pepper, clove, cinnamon, fennel seed
Which of the following cooking methods involves tossing food in a wok for an even cook?
Deep-frying
Stir-frying
Steaming
Boiling
The basic ingredients in a chinese pantry are:
Onions, tomatoes, and chilies
Bay leaf, chicken stock, and butter
Soy sauce, sesame seed oil, and potato starch
tomato sauce, basil, and mozzarella cheese
Which of the following Chinese cooking techniques involves simmering food for a long period of time?
Shua
Shao
Tang
Dun
Which of the following is the traditional food for the Duanwu festival in China?
Jiaozi
Zongzi
Moon cake
Dim sum
Which of the following types of vegetables is known as “bok choy”?
Thain Mint
Japanese eggplant
Chinese cabbage
Vietnamese bean sprout
The most essential item in a Chinese kitchen is the______.
Comal
Steamer
Wok
Oven
What aspect of food is very important for Japanese food?
Flavor
Presentation of food
Taste
Texture
The most common ingredients in Japanese dishes are____.
Rice or Noodles
Beef
Vegetables
Fruits
Which of the following Japanese signature dishes is thinly sliced, raw seafood?
Sushi
Tempura
Sashimi
Soba
Miso soup is a signature dish of which of the following cuisines?
Korean
Vietnamese
Thai
Japanese
Green tea with roasted rice is the most famous type of tea of which of the following countries?
Japan
Korea
China
India
Which of the following is a thick wheat noodle, often served with a clear broth?
Sushi
Sashimi
Udon
Soba
Which of the following types of seaweed can be used to make sushi?
Kombu
Wakame
Nori
Gim
Which of the following types of seasoning is a thick soybean paste fermented with different types of grains?
Miso
Dashi
Wasabi
Mirin
Which of the following is INCORRECT about cutting fish?
A sharp knife is required
Each type of fish requires a unique cut
A proper cut should not have jagged edges
The chef must use a sawing motion to cut the fish
Which of the following dishes is seafood and vegetables coated with a light, very cold batter and then fried?
Tempura
Tonkatsu
Kara-age
Chimaki dango
