WorksheetsIFch54 Foods of South and Eastern Asia
Total questions: 21
Worksheet time: 11mins
Name
Class
Date
1.
Basmati rice, wheat, legumes, chilis, coconuts, tamarinds, almonds, pistachios and tea all typically grow in the tropical climates of South Asia.
a)
True
b)
False
2.
To make this mixture, you grind combinations of whole seeds, pods, and buds with a mortar and pestle.
a)
garam masala
b)
raita
c)
chapati
d)
nan
3.
These aromatic and flavorful blends season foods and sauces and can be tailored for each dish.
a)
garam masala
b)
raita
c)
chapati
d)
nan
4.
This traditional flatbread is usually yogurt leavened.
a)
garam masala
b)
raita
c)
chapati
d)
nan
5.
Like other baked foods, it's cooked in a ______________, a rounded, clay, charcoal burning oven.
a)
tambourine
b)
tandoor
c)
tikki masala
d)
rogan josh
6.
This is an unleavened disk of whole-wheat flour and and water.
a)
garam masala
b)
raita
c)
chapati
d)
nan
7.
This yogurt condiment may include cucumber or onion and mint or garlic.
a)
garam masala
b)
raita
c)
chapati
d)
nan
8.
Overall, southern cuisine is more vegetarian with greater use of legumes and vegetables.
a)
True
b)
False
9.
Northern foods tend to be more highly spiced than the south.
a)
True
b)
False
10.
One common thread in the cuisines of East Asia is striving for balance in flavors, textures and techniques, this balance is known as yin and yang.
a)
True
b)
False
11.
The five basic flavors incorporated in yin and yang include sweet, salty, sour, bitter and
a)
spicy
b)
savory
c)
fried
d)
tex-mex
12.
Stir-frying became a popular cooking style in the Canton region of China because
a)
fuel was scarce
b)
fuel was plentiful
c)
it could cook all day
d)
it took longer to make food
13.
Canton is on the southeast seacoast. Cantonese foods are mildly seasoned and lightly cooked, often steamed or stir-fried.
a)
True
b)
False
14.
Wheat and millet grow in this region rather than rice. Cabbage is the main vegetable. Noodle soups with shreds of meat and vegetables, grilled lamb or mutton and a minimum of seasoning characterize cooking in
a)
Northern China
b)
Southern China
c)
Southeastern China
d)
Southwestern China
15.
Here you will find dishes marked by a careful blend of sweet and sour flavors. Cooks prepare steamed dumplings and thick round noodles with seafood and fish on the _______________ coast of China.
a)
North
b)
South
c)
East
d)
West
16.
A special brass vessel is set on the table and filled with broth and heated with charcoal. Diners drop wafer-thin slices of meat and vegetables in then retrieve them with chopsticks when done, then drink the broth. This describes a
a)
Mongolian Hot Pot
b)
Korean bulgogi
c)
Kobe Beef
d)
Shaq special
17.
This special beef comes from cattle raised on a special diet in this region of Japan.
a)
Mongolian Hot Pot
b)
Korean bulgogi
c)
Kobe Beef
d)
Shaq special
18.
Diners grill their own paper thin slices of beef on a small grill in the middle of the table then dip it in hot pepper sauce.
a)
Mongolian Hot Pot
b)
Korean bulgogi
c)
Kobe Beef
d)
Shaq special
19.
Who brings the world's largest fish catch annually?
a)
China
b)
Japan
c)
Korea
d)
Mongolian
20.
O-lam is a combination of cubed water buffalo meat cooked with local beans, eggplant and several types of wild mushrooms and fennel. It is the national dish of
a)
Indonesia
b)
Laos
c)
The Phillipines
d)
Mongolia
21.
I am ready for this test.
a)
Yes, bring it on!
b)
Not yet, I need to do this again.
c)
Perhaps I should review my notes and then try this again.
d)
Test? I need to finish my notes and then try this again.
100 %
