| A | B |
|---|
| Fish & Chips, Bangers & Mash, and Shepard's Pie are part of what country's cuisine | England |
| Ireland's dietary staple is potatoes T/F | True |
| A pasty is a sweet or savory variation of what | turnover |
| In the British Isles, soups are a substantial part of the cuisine because of cool damp weather. T/F | True |
| Pub is a British name for what | Bar |
| Spain & Portugal are surrounded on 3 sides by what | water |
| Spain is known for grapes T/F | False |
| Andalusia in southern Spain is known for fried foods and is the home of what | Gaspacho |
| The biggest export of Spain & Portugal is what | saffron |
| A small snack & appetizer eaten late morning or early afternoon before the main meal is called what | tapas |
| In france in the Normandy region, they are best known for what | high quality butter, cream, cheese, & eggs. Apple orchards. Cream sauces, Camembert Cheese, Fresh seafood, sheep, lamb, and apple desserts |
| Pomme Frittes are known to us as what | french fries |
| Crepes originated in Brittany in France T/F | True |
| One of the most commonly used foods in France is what | foie gras, butter, and apples |
| The 2 different styles of cooking in France are what | classical and regional cooking |
| To cook an item partially & briefly in boiling water or hot fat as a prep technique is known as what | blanching |
| to stop the cooking process, you do what | shock |
| 5 main cooking/finishing methods for veggies | 1) simmering 2) saute 3) steam 4) fry 5) bake/roast |
| The less liquid used, the more ___ are retained | nutrients |
| 6 factors in nutrient loss are | 1) high cooking temps, 2) long cooking times 3) alkalis 4) plant enzymes 5) leaching 6) oxygen 6) |
| veggies are made up of 2 main components | fiber and starch |
| all veggies have ___ which are compounds that give something its color | pigment |
| The 4 main color groups are | red, orange/yellow, green, white |
| if you overcook a ___ vegetable, it turns yellowish gray | white |
| if you want a white veggie to stay white, add ___ | acid |
| when cooking green veggies, acid is the enemy and will turn it a drab olive green T/F | true |
| the key to cooking great green veggies is to add vinegar & boil them for an hour T/F | false |
| to know that a veggie is done, it should be mushy and fall apart T/F | false |
| a delicate veggie is tender and still has a bite T/F | true |
| all veggies should be covered while cooking T/F | false |
| always use baking soda to brighten up greens T/F | false |
| do not mix batches of fresh cooked veggies with earlier cooked veggies T/F | true |
| parboiling is to cook partially in boiling or simmering liquid T/F | true |
| parboiling is used for dense veggies to cut cooking time T/F | true |
| when cooking veggies, the first step is to combine them with a sauce T/F | false |
| some spices have a home in many cultures T/F | true |
| saffron is a major part of Chinese culture T/F | false |
| a legume is a plant that bears seed pods that split along 2 opposite sides when ripe T/F | true |
| what are the 3 types of peas | green & yellow, split, and black-eyed and pigeon |
| do you soak lentils for at least 8 hours? | no |
