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Home Search Your Textbook Discovering Global Cuisines: Traditional Flavors and Techniques

Questions for: Discovering Global Cuisines: Traditional Flavors and Techniques — 1e

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The common name for inoculated steamed soybeans and grain with koji bacteria that is fermented, made ...

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The two things that connect the cuisines of Vietnam, Thailand, and Indonesia are the sea and the food.

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The ancho, pasilla and mulato are all different names for the same chili.

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Even after the intrusion of the French, the Americans, the Portuguese, the Dutch, the Vietnamese, ...

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The ingredients for teriyaki sauce include ______________

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The history of the Caribbean Islands surrounds the implementation of one particular crop by ...

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The British began business in India in 1769 through the __________________.

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Taratour is the classic Lebanese sauce made with the two basic ingredients of tahini and olive oil.

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Silking is the process of coating food in starch, frying the food at a low temperature, and then ...

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In ancient Greece chefs were as highly regarded as they are in modern-day France.

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The area of India that has a propensity for vegetarianism is the:

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The two primary types of curries made in Thailand are:

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Lebanese kibbeh has to have two common ingredients. They are ______________.

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Dinner typically is eaten in Spain between 4 and 6 p.m.

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What dish-red, green, black, or yellow-is Mexico's gift to the world and the pride of every town ...

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The smallest chili commonly used in Mexico that is quite hot but has a complex, fruity flavor is the ...

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The important spice blend called Chinese Five-Spice contains Szechwan peppercorns, cinnamon, cloves, ...

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An agricultural product of which Thailand produces almost the entire world's supply is:

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Thailand has a two-tiered cuisine with a peasant cuisine and a palace cuisine almost identical to ...

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The clarified butter basic to cooking throughout much of India is called __________ .

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