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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 predominant area for growing rice in China is in the northern provinces.
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For the classic Thai salad Som Tum Thai, the papaya is ____________.
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Curry leaves have to be used in all curries.
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The only part of the Kaffir lime tree that is used in Vietnamese and Thai cooking is the fruit.
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The most famous tagine in Morocco contains chicken, preserved lemon, and __________.
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Besides the common form of rice vinegar, other types of rice vinegar are _________.
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Modern Spanish cuisine has revolutionized the culinary world.
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An interesting fat used in Moroccan cuisine is fermented, clarified butter that is called __________.
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In the region of Castille-Leon and the capitol, Madrid, there is a famous dish of eggs and potatoes, ...
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In 1910 the Japanese took over Korea, tried to destroy Korean culture, and held the country until ...
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The chili preferred by cooks in Mexico is the ___________.
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The three foods that unite all of Greece are bread, olive oil, and __________ .
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The influence of the French and Chinese in Vietnamese cuisine brought:
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The Thai skewered dish known as satay is made by:
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There are eight major cooking sauces in Moroccan cuisine including marka, dalaa, and emchermel.
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The area of France considered to be its gastronomic heart is:
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The people that brought sugar, almonds, and oranges to Spain were the:
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Which of the following areas of Japan doesn't match with the type of food attached to it?
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The Chinese philosophy of two forces, which is deeply ingrained in the country's cuisine and helps ...
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An appetizer that has grilled bread rubbed with garlic and topped with tomatoes and olive oil is ...
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