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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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Sofrito, the cooking base originally from Spain, contains ______ in Caribbean cooking.
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In Georgia, the cooks use the petals of the __________ instead of the crocus flower for saffron.
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The chili preferred by cooks in Mexico is the ___________.
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The first cookbook was written in 330 BCE by the Sicilian-Greek gourmet, Archestratos.
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The common protein made of soy beans, known in China as doufu, is called __________ in English.
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The North Indian-style curry that is made creamy with yogurt or cream and often ground nuts is called:
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The spicy, soft pork sausage commonly used in Mexican cooking is called __________ . A sausage of ...
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Curry leaves have to be used in all curries.
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Italians are the masters of big, fresh flavor, and the French are masters of technique. What are the ...
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Kecap manis is a condiment used in Indonesian cooking that is made of a paste of pounded ...
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Star fruit is also known as cherimoya.
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The most important single dish that defines Korean cuisine is __________ . It is eaten at every meal.
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One of the most unusual dishes in Vietnam is Chao Tom, in which a shrimp or fish paste is wrapped ...
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Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a ...
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The soup called consomm is made clear through ground meat, egg whites and shells, and vegetables.
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As in other Middle Eastern and Mediterranean countries, one of the primary sources of fat for ...
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The best known Persian bread is called:
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The most common meal in Ethiopia is __________.
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The most famous tagine in Morocco contains chicken, preserved lemon, and __________.
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Two of the main beans used for Caribbean rice and beans are red beans and pigeon peas.
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