It is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.

(a)  

Any substance, organic or inorganic, when ingested or eaten nourishes the body by building and repairing tissues, supplying heat and energy, and regulating bodily processes.

(a)  

The proper union of (a)   elements creates harmony and balance.

The 5 elements of Chinese Cuisine

(a)  

Chinese: It refers to any cooked dish of protein or vegetable

(a)  

Chinese: It translates to “cooked rice” or grain.

(a)  

Chinese: Eating utensils include (a)   .

Popular drinks in China.

(a)  

The most well known Chinese cooking method.

(a)  

Chinese: The cooking vessel used for stir-frying has sloping sides and rounded bottom.

(a)  

(a)   is the culinary capital of China.

Seasonings are very subtle in (a)   cuisine. Meaning foods are mildly flavored. Spices are not very common.

Chinese: What is the major characteristic of Szechwan cuisine?

(a)  

It is called the (a)   because it was the food served in the palace of the Chinese emperors.

It is similar to Cantonese cuisine but is much sweeter and heavier.

(a)  

Chinese: a rice porridge eaten for breakfast- originated in Fukien.

(a)  

Eastern China is famous for “red-cooking”, a process whereby meat is slowly simmered in (a)   , imparting a reddish color to the finished dish.

Traditional Japanese cuisine is dominated by (a)   .

Japanese: (a)   are served to enhance the taste of the rice.

Japanese: This means soup, rice, and one accompanying side dish.

(a)  

Japanese: This means soup, rice, and three side dishes.

(a)  

Traditional Japanese cooking is dictated by the (a)   .

Japanese: Seaweed sheets used for sushi rolls

(a)  

Japanese: Dark green kelp, used to make Japanese stock.

(a)  

Japanese: fermented soybean paste.

(a)  

Japanese: buckwheat noodles served hot or cold

(a)  

Japanese: Cream colored wheat based noodles fatter than soba.

(a)  

Japanese: fine wheat based noodles used for soups

(a)  

Most popular and most common protein found in Japan.

(a)  

Japanese: green paste used to serve with sushi and sashimi.

(a)  

Japanese Cooking Technique: steaming.

(a)  

Japanese Cooking Technique: simmering

(a)  

Japanese Cooking Technique: one-pot cooking

(a)  

Japanese: fingers of vinegared rice topped with raw fish or other items such as cooked shrimp or sweet omelet

(a)  

Japanese: sushi rolls made with makisu, a mat made from thin pieces of bamboo that facilitates the rolling process

(a)  

Japanese: hand rolled sushi shaped into a cone

(a)  

Japanese: small individual box tables or flat floor trays were set before each diner.

(a)  

Japanese: Larger low tables that accommodated entire families were becoming popular by the beginning of the 20th century

(a)  

The Portuguese introduced (a)   to Korea in the 1500s.

It derives from the Goryeo period of Korean history, which in turn referred to the ancient kingdom of Goguryeo.

(a)  

Korea: major crops include rice, vegetables, fruits, corn and potatoes.

(a)  

Korean: The most prevalent crops include rice, barley, wheat and vegetables.

(a)  

North Korea prefer ____ while those in the south eat more ____.

(a)  

Korean: (a)   form the foundation of protein consumed in both countries.

Korean prefers (a)   and used a variety of hot peppers in the form of chili pastes and finely sliced hot peppers.

They believe food prevents and cures disease, as well as promotes good health.

(a)  

Korean: A spicy fermented mixture of cabbage, radish or other vegetable, appears with rice at every meal including breakfast.

(a)  

Korean: A popular South Korean beef dish, it consists of marinated strips of beef grilled at the table.

(a)  

Korean: Main ingredient of gochujang and the required ingredient in several casseroles and side dishes.

(a)  

Korean: main ingredient of doenjang and contains various nutrients, including protein.

(a)  

Korean: a staple of Korean food.

(a)  

Korean: It consists of grains simmered for a long time with 5 to 7 times the volume of water.

(a)  

Korean: made by kneading wheat flour or buckwheat flour and drawing the dough into long coils.

(a)  

Korean: cooking method to braise meat, seafood or vegetables with soy sauce or red pepper paste on low heat.

(a)  

Korean: It has less water and more solid ingredients than soup, and it is saltier.

(a)  

Korean: a dish made by steaming, frying, or boiling rice powder or other grain powder after it has been sprinkled with water.

(a)  

Cuisine that focused on mutton and horse meat, as well as various milk products.

(a)  

The base of Kazakh cuisine is (a)   .

Kazakh: main festive meat, while sheep's meat is used as common meat.

(a)  

Kazakh: a dish consisting of boiled horse or mutton meat.

(a)  

Kazakh: The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

(a)  

Traditional Kazakh cooking is based on (a)   .

Kazakh: The cooking techniques and major ingredients have been strongly influenced by the nation's (a)   way of life.

Iranian: ______ is plain rice served as an accompaniment to a stew or kebab, while ______ is rice mixed with something.

(a)  

Iranian: A golden crust that is created at the bottom of the pot using a thin layer of bread or potato slices.

(a)  

Traditional table setting firstly involves the tablecloth, called sofre, and is spread out over either a table or a rug.

(a)  

(a)   is home to four major world religions, Hinduism, Buddhism, Jainisn and Sikhism

What is the capital city of India?

(a)  

What is the currency of India?

(a)  

India's (a)   have played an influential role in the evolution of its cuisine.

New World foods such as chili peppers, tomatoes, potatoes and squash, introduced by (a)   traders during the sixteenth century.

Indian: Popular spice mixes are (a)   which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove.

The term "curry" is usually understood to mean (a)   in India, rather than "spices."

North Indian cuisine is distinguished by the proportionally high use of (a)   .

(a)   meats are favored ingredients of many northern Indian recipes.

A popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Africa and the Middle East.

(a)  

East Indian cuisine is famous for its (a)   .

African: Cuisine is characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread.

(a)  

African: Sometimes referred to as "rainbow cuisine" because it is based on multicultural and various indigenous cuisines.

(a)  

It emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger

(a)  

Hinduism: The religious festival (a)   marks the end of the Hindu year and the start of a new

(a)   a festival celebrating the birth, enlightenment and death of Siddhartha (who some people believe to be Buddha).