ADVANCED FOODS CH. 30 TEST: MEDITERRANEAN COUNTRIES
In Northern Italy
A. Dairy products are popular B. Foods are not as heavily spiced as they are in the South C. Ribbon-shaped pastas are popular
Why is Italy given credit for laying the foundation for French haute cuisine?
Catherine de Medici, an Italian, brought her cooks to France when she married Henry II. The cooks taught people to cook. Introduced France to peas, haricot beans, artichokes and ice cream.
This poultry type is most popular in Spain
Chicken
A dark sausage with a spicy, smoky flavor
Chorizo
This cheese does NOT have an Italian origin
Feta
A Spanish soup made with coarsely pureed tomatoes, onions, garlic, cucumbers, and green peppers; olive oil and vinegar
Gazpacho
Why is Southern Italian cooking the cooking with which most people in the US are familiar?
Italian restaurants in the US are Neapolitan. Naples is the heart of southern Italian cooking.
This Greek dish has an Italian origin
Kebabs
Describe the Spanish comida:
Main meal around 2-3 p.m. Main course = fish, poultry or meat usually follows salad or soup. Then, a light dessert.
A popular Italian vegetable soup made with rice or pasta
Minestrone
This Italian food is likely to be served al dente
Orecchietta
A variable Spanish rice dish often containing chicken, shrimp, mussels, whitefish, peas and rice and flavored with saffron, salt, pepper and pimiento
Paella
This food is NOT an important ingredient in Spanish cuisine
Potatoes
This is served in Greek tavernas
Retsina
An Italian rice dish made with butter, chopped onion, stock or wine, and Parmesan cheese
Risotto
What did the Romans, Moors, and Spanish colonists in the New World each contribute to the development of Spanish cuisine?
Romans = olive oil and garlic Moors = citrus fruits, peaches, figs, almonds, spices, and rice cultivation Spanish/New World = tomatoes, chocolate, potatoes, sweet and hot peppers
A Spanish punch made with red wine, fruit juice, and sparkling water
Sangria
Give three examples of how the geography of Greece has contributed to certain foods becoming staples of Greek cuisine:
Surrounded by seas = get seafood Mountains = olive trees have deep roots that grow well in the mountainous regions Mountains = sheep graze on short grasses. Eat a lot of lamb.
Marinated red peppers, Parma ham, salami, hard-cooked eggs, and stuffed tomatoes are foods used in
anitpasto
An Italian appetizer course
antipasto
Buneulitos, empanadillas, and banderillas are popular Spanish
appetizers
A popular Greek sauce made from a mixture of egg yolks and lemon juice
avgolemono
These dishes ARE made with phyllo
baklava, diples, and galat oboureko
A fleshy, oval-shaped vegetable with a deep purple skin
eggplant
Gazpacho is an avocado-based soup
false
Gorgonzola, ricotta, and provolone are examples of ribbon-shaped pastas
false
Italian cooks use few herbs and spices
false
The meat used most often in Greek dishes is beef
false
A paper thin pastry made with flour and water used to make many Greek desserts
phyllo
After pasta, Italy's most important staple food is seafood
true
Chicken alla cacciatore is a Northern Italian specialty
true
Feta cheese is a slightly salty, white cheese made from goat's milk
true
Honey sweetens many Greek desserts
true
Many Spanish dishes are a mixture of two or more food flavors
true
The Moors planted almond groves in Spain and used almonds in cooking
true
