Ch. 29 Test Europe
List and describe the three major factors that have influenced Scandinavian cuisine:
*Geography: made food production difficult *Human isolation: cuisine developed on a regional basis *Climate: much effort into food preservation. Pickling, etc.
How is tea served in the British Isles?
*Throughout the day as a beverage *Light meal in the afternoon or evening *Snack: cookies, cake, sandwiches, etc.
What are three contributions the Germanic invaders made to British cuisine?
...Anglo Saxons: hunted, fished, gardens, brewed ale from barley, apple trees, and puddings. The Normans made breads and pastries, and made tripe.
Name and describe the three classes of French cooking:
...Haute cuisine: elaborate preparations, fancy garnishes and rich sauces. Provincial cuisine: used by most. Use local foods and simple cooking methods. Nouvelle cuisine: emphasizes lightness and natural taste. Healthy eating.
This is NOT an Irish potato dish
Barmbrack
A food that is popular in both Germany and Scandinavia (fish)
Herring
Lutefisk, lefse, and kringla are specialties of
Norway
Ratatouille, aioli, and bouillabaisse are specialties of
Provence
A dessert that contains liqueur made from cherries
Schwarzwalder Kirschtorte
In France, a green salad usually is served
after the main course but before desert
Danes often serve their smorrebrod with chilled glasses of
aquavit
When milk is added to a roux, the mixture is called a
bechamel sauce
A type of mussel common along the coast of Wales
cockles
An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter
colcannon
A flaky, buttery yeast roll shaped into a crescent
croissant
A snail eaten as food
escargot
Crepes are pastry shells filled with custard and fruit
false
Crumpets are an English dessert similar to cream puffs
false
Hors d'oeuvres are small bowls of soup served before the main course
false
Lebkuchen is a snail-shaped coffee cake served throughout Germany
false
Provincial cuisine is characterized by elaborate preparations, fancy garnishes, and rich sauces
false
Steamed puddings are a Welsh specialty
false
A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews
fines herbes
Battered, deep-fried fish fillets served with a British version of French Fries
fish and chips
This English dish is NOT made with leftovers
fish and chips
A Scottish dish made from a sheep's stomach stuffed with a pudding made from oatmeal and the sheep's organs
haggis
German potato pancakes
kartoffelpuffer
Dried cod that have been soaked in a lye solution before cooking
lutefisk
A custard tart served in many variations as an appetizer and a main dish
quiche
Fermented or pickled cabbage
sauerkraut
In Germany, spatzle are served as a
side dish
Danish open-faced sandwiches usually made with thin, sour rye bread spread thickly with butter
smorrebrod
Small dumplings made from wheat flour, which are a popular German side dish
spatzle
A German dessert made with paper-thin layers of pastry filled with fruit
strudel
Danish foods are the richest of all Scandinavian foods
true
In France, bread is served at every meal
true
Oats, a staple food in Scotland, are used to make haggis
true
Of all meals, pork is served most often in Germany
true
Potatoes have been a staple food in Ireland for centuries
true
Weinerbrod are layers of buttery pastry filled with fruit or custard and sprinkled with sugar or nuts
true
A rare type of fungi that grow underground near oak trees and are used in many French recipes
truffles
