| A | B |
|---|
| Potatoes are a staple and major part of diet of what country | Ireland |
| Fish & chips, Bangers & Mash, Shephard's Pie are from what country | England |
| T or F - Soups are substantial because of cool damp weather in British Isles | True |
| Pasty is a variation of a ___ | Turnover |
| A pub is the British name for ___ | Bar |
| Spain and Portugal are surrounded mostly by land or water | Water |
| Andalusia, Spain is known for what dish | Gazspacho |
| What is Spain's biggest export | Saffron |
| What is a small snack or appetizer eaten late morning/early afternoon in Spain | Tapas |
| Normandy: a) high quality butter, cream, cheese, eggs 2) apple orchards 3) cream sauces 4 )all the above | 4) all the above |
| Where did crepes originate | Brittany |
| What are pomme frittes | French fries |
| Most commonly used foods in France: a) b) c) d) all the above | All the above |
| What are the 2 different styles of cooking in France | Classical and Regional |
| Define Legume | plant that bears seed pods that split along 2 opposite sides when ripe |
| Draw a legume | (draw picture) |
| Name as many legumes as you can: | beans, peas, lentils, kidney beans, haricot beans, navy, pea, rice, great northern, cannelloni, red kidney, pinto, black, brown, calypso, appaloosa, green peas, yellow peas, black-eyed peas, pigeon peas, split peas, lima beans, chickpea, fava beans, soybeans, mung beans, |
| T or F - Since lentils have a shorter cooking time, they need to soak for 8 hours | False |
| to cook an item partially and briefly in boiling water or hot fat is ___ | blanching |
| always ___ to stop cooking process of vegetables | shock |
| 5 main cooking/finishing methods for vegetables | 1) simmering 2) saute 3) steam 4) fry 5) bake/roast |
| The less liquid used for vegetables, the more ___ are retained | nutrients |
| 6 factors in nutrient loss | 1) high temps 2) long cooking times 3) leaching 4) alkalis 5) plant enzymes 6) oxygen |
| 2 main components of vegetables | fiber and starch |
| all vegetables have ___ that gives them their color | pigments |
| 4 main groups of vegetables | white, green, yellow/orange, red |
| what do you add to keep white vegetables white | acid |
| what vegetable turns yellow-gray when overcooked | white vegetables |
