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