Asian Cuisine - Final Review

The wooden basked used to make sushi rice is: A. Handgiri B. Nigiri C. Donabe D. Kushi

A. Handgiri

This region is known as "The Land of Fish and Rice" A. North China B. Central China C. Western China D. South China

B. Central China

This cuisine is considered even hotter than Szechuan cooking due to the use of fresh chile peppers: A. Yunnan B. Hunan C. Guangdon D. Cantonese

B. Hunan

Chanoyu is the: A. Breed of steer which produces Kobe beef B. Japanese tea ceremony C. Name for tea D. The name of a Japanese knife

B. Japanese tea ceremony

The preserved vegetables that are fermented while buried in jars is called: A. Gam B. Kimchi C. Laver D. Manul

B. Kimchi

The rice eaten in Japan is: A. Brown rice B. Short grain sticky rice C. Long grain rice D. Sushi rice

B. Short grain sticky rice

Kalbi is the name for: A. Dried fish B. Short ribs C. Seaweed D. Sesame seeds

B. Short ribs

Udon noodles are made with: A. Rice flour B. Wheat flour C. Soybeans D. Buckwheat flour

B. Wheat flour

The accompaniment to every (Korean) meal is often: A. Lentils B. Rice noodles C. Small dried sardines D. Seaweed

C. Small dried sardines

Trade along this route brough herbs, spices, fruits, vegetables, and nuts to China: A. Yangtze River B. XiJiang C. The Silk Road D. Huang He

C. The Silk Road

Sushi is: A. Raw fish B. Seaweed wrapped rice C. Vinegar rice D. Wasabi Rice

C. Vinegar rice

The texture of the different ingredients is especially important in this region's cuisine: A. North China B. Central China C. Western China D. South China

C. Western China

This Cantonese technique of immersing fish or fowl in boiling water, then turning the heat off until done is known as: A. Chinese poaching B. Immersion cooking C. White cooking D. Plain braise

C. White cooking

"Red Cooking" is similar to Western braising, but the cooking liquid is based on: A. Chile oil B. Fish Sauce C. Hoison Sauce D. Soy Sauce

D. Soy Sauce

These dried flower buds are considered stronger and more fragrant than black peppercorns: A. Star anise B. Bird chiles C. Chysanthemums D. Szechuan peppercorns

D. Szechuan peppercorns

Vietnamese cuisine is noted for serving what alongside the meal? a. A plate of salad greens and herbs b. A bowl of rice c. Chile sauce d. Curry sauce

a. A plate of salad greens and herbs

The Indonesian and Thai method of skewering meat on bamboo and grilling it is called: a. Satay b. Pho c. Sambal d. Kare-kare

a. Satay

One of the best known Singaporean dishes is a coconut and noodle soup called: a. Panang b. Laksa c. Kaffir d. Chile crab

b. Laksa

The Vietnamese soup of noodles, meat and fresh vegetables is: a. Banh b. Pho c. Satay d. Curry

b. Pho

The Indonesian chile paste is called: a. Sriracha b. Sambal c. Lombok d. Kaffir

b. Sambal

The use of noodles in Southeast Asia is the influence of what country? a. India b. Italy c. China d. Persia

c. China

A main flavoring ingredient in Southeast Asian cooking is: a. Soy sauce b. Miso c. Fish sauce d. Black vinegar

c. Fish sauce

The country who influence was the strongest in Vietnam was: a. India b. Thailand c. Spain d. France

d. France

The dishes of the Philippines show influence from what European country? a. France b. Portugal c. England d. Spain

d. Spain

Balance of hot, sour, sweet and salty flavors is a trademark of which cuisine? a. Laotian b. Vietnamese c. Malay d. Thai

d. Thai

Sukiyaki is made with what protein: A. Beef B. Fish C. Chicken D. Tofu

A. Beef

The national grilled meat dish of Korea is: A. Bulgogi B. Braised short ribs C. Namul D. Kimchi

A. Bulgogi

Formal Japanese dinner service is known as: A. Kaiseko B. Shippoku C. Yakitori D. Shojin Ryori

A. Kaiseko

Peking duck is an example of traditional Mandarin cooking found in: A. North China B. Central China C. Western China D. South China

A. North China

"Velveting" is a technique used to give meat a more tender texture is done by poaching in: A. Oil B. Soy Sauce C. Salt Water D. Red Wine

A. Oil

A rice bowl topped with meat and vegetables is called: A. Tang B. Bibimpap C. Jjim D. Gui

B. Bibimpap

Dashi is a basic stock made from seaweed and: A. Soy B. Bonito Flakes C. Rice D. Fish bones

B. Bonito Flakes

This style of cooking is best known for its freshness, emphasis on natural flavors, and tradition of presentation: A. Hunan B. Cantonese C. Sichuan D. Beiing

B. Cantonese

A Korean meal is served: A. In multiple coursed B. On individual plates C. Family style and all at one D. As a one pot meal

C. Family style and all at one

The major protein source in Korean cuisine is: A. Tofu B. Beef C. Seafood D. Legumes

C. Seafood

The important contribution of the Portuguese to Korean cuisine was: A. Cod B. Potatoes C. Rice D. Chilies

D. Chilies

The major protein in Japanese cuisine is: A. Tofu B. Kobe beef C. Chicken D. Fish

D. Fish

Chongol is a: A. Grilled meat entrée B. Seafood soup C. Rice noodle dish D. One pot stew

D. One pot stew

Birthday soup is made from: A. Anchovies B. Rice C. Kimchi D. Seaweed

D. Seaweed

The difference between tamari and shoyu is: A. Shoyu is brewed with seaweed. B. Tamari is brewed with wheat. C. Tamri is brewed with adzuki beans D. Shoyu is brewed with wheat

D. Shoyu is brewed with wheat