Cultures and Cuisines Chapter 29 Review
strudel
A German dessert made with paper-thin layers of pastry filled with fruit.
haggis
A Scottish dish made from a sheep's stomach stuffed with a pudding made from oatmeal and the sheep's organs
quiche
A custard tart served in many variations as an appetizer and a main dish.
croissant
A flaky, buttery yeast roll shaped into a crescent.
fines herbes
A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews.
truffles
A rare type of fungi that grow underground near oak trees and are used in many French recipes.
escargot
A snail eaten as food.
cockles
A type of mussel common along the coast of Wales
colcannon
An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter
Which of the following is NOT an Irish potato dish? Barmbrack Boxty Champ Colcannon
Barmbrack
fish and chips
Battered, deep-fried fish fillets served with a British version of French fries
smorrebrod
Danish open-faced sandwiches that are usually made with thin, sour rye bread spread thickly with butter.
lutefisk
Dried cod that have been soaked in a lye solution before cooking.
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
sauerkraut
Fermented or pickled cabbage.
Which of the following English dishes is NOT made with leftovers? Bubble and squeak Fish and chips Shepherd's pie Toad in the hole
Fish and chips
kartoffelpuffer
German potato pancakes.
Which of the following foods is popular in both Germany and Scandinavia? Herring Ostkaka Pumpernickel bread Sauerkraut
Herring
Lutefisk, lefse, and kringla are specialties of ____.
Norway
Ratatouille, aioli, and bouillabaisse are specialties of ____.
Provence
Which of the following desserts contains a liqueur made from cherries? Pflaumenkuchen Schnecken Schwarzwalder Kirschtorte Stollen
Schwarzwalder Kirschtorte
spatzle
Small dumplings made from wheat flour, which are a popular German side dish.
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 meats, 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
In France a green salad is usually served ____.
after the main course but before dessert
Danes often serve their smorrebrod with chilled glasses of ____.
aquavit
When milk is added to a roux, the mixture is called a ____.
bechamel sauce
In Germany, hasenpfeffer is served as a(n) ____.
main dish
