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Answer to #1
The hotcold theory of foods practiced by Puerto Ricans sometimes includes not only the category of cool foods, but also those considered heavy or light. A balance of hotcold elements is attempted at meals, and heavy foods, such as starches, are consumed during the day, whereas light foods, such as soup, are eaten in the evening. Although the specific classification of items varies from person to person, one guideline for Puerto Ricans indicates bananas, coconuts, and most vegetables are cold; chiles, garlic, chocolate, coffee, evaporated milk and infant formula, and alcoholic beverages are hot. Cool foods include fruit, chicken, bacalao, whole milk, honey, onions, peas, and wheat. Excessive intake of cool or cold foods can make a cold condition, such as a cough, develop into a chronic illness, such as asthma.
Pregnancy, defined as a hot condition by most Puerto Ricans, is a time when a hotcold balance is practiced carefully, and hot foods are avoided. When infants suffer from hot ailments, including diarrhea or rash, infant formula may be replaced with whole milk, or cooling ingredients such as barley water, mannitol, or magnesium carbonate may be added to the formula. High-calorie tonics (eggnogs and malts are popular types) are taken by some Puerto Ricans to stimulate the appetite and provide strength or energy. These are considered especially appropriate for pale children and for pregnant or postpartum women.
Answer to #2
b
Answer to #3
European-influenced items popular in many Caribbean countries include escabeche (fried, marinated fish, seafood, or poultry), asapao (a thick rice soup with chicken, pork, or seafood, often garnished with Parmesan cheese in Puerto Rico and slices of avocado or fried plantains in the Dominican Republic), morcillas (a type of blood sausage), flaky pastry turnovers with meat, poultry, seafood, or fruit fillings, and fried corn cakes (known as surrulitos in Puerto Rico). Foods from Africa found throughout the region include callaloo (a dish of taro or malanga greens cooked with okra), dried salt cod fritters (called bacalaitas in Puerto Rico, these cakes have a different name on nearly every island, from arcat de marue to stamp and go), foofoo (okra and plantain), and coocoo (cornmeal-okra bread). Dishes from India and Asia are also common on many islands, although they are better known in the areas where cheap labor was most needed: the islands dominated by the French, British, and Dutch (few Asians immigrated to Puerto Rico, Cuba, or the Dominican Republic). Curried dishes, called kerry on the Dutch-influenced islands and colombo on the French-influenced islands, and variations of pilaf are considered Caribbean foods. Chinese cuisine is also popular and Chinese-owned restaurants are omnipresent.
Answer to #4
d
Answer to #5
b
Answer to #6
d
Answer to #7
c
Answer to #8
d
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