Term
| Trade along this route brought herbs, spices, fruits, vegetables, and nuts to China |
|
Definition
|
|
Term
| Peking duck is an example of tradtional Mandarin cooking found in North, Cental, western, South China. |
|
Definition
|
|
Term
| The part of China known as "The land of Fish and Rice." |
|
Definition
|
|
Term
| The texture of the different ingredients is especially important in this region's cuisines |
|
Definition
|
|
Term
| This cuisine is considered even hotter than Szechuan cooking due to the use of fresh chile peppers: Ynnan, Hunan, Guangdon, Cantonese |
|
Definition
|
|
Term
| This style of cooking best known for its freshness, emphaasis on natural flavors, and tradition of presentation: Hunan, Cantonese, Sichuan Beigjing |
|
Definition
|
|
Term
| Regional Cuisnes of China are sometimes characterized as |
|
Definition
A) Salty North
B) Sweet South C) Hot East, D) Sour West E) all of the above |
|
|
Term
| Red Cooking is similar to Western braising, but the cooking liquid is based on |
|
Definition
|
|
Term
| These drieed flower buds are considered stronger and more fragrant than black peppercorsn |
|
Definition
|
|
Term
| This Cantonese technique of immersing fish or fowl in boiling water then turning the heat off until done is known |
|
Definition
|
|
Term
|
Definition
| Primary ethnic group in China; about 92% of population |
|
|
Term
|
Definition
| Soybean curd: a cheese-like substance made from soybeans; a complete protein |
|
|
Term
|
Definition
| Complex philosophy that affects food, art and other aspects of Chinese life; deals w/combining opposites to achieve balance. |
|
|
Term
|
Definition
| Popular Chinese fruit the size of a walnut. |
|
|
Term
|
Definition
| Pan with sloping sides and a rounded bottom used for stir frying. |
|
|
Term
|
Definition
| Rice (or millet or barley) porridge served for breakfast |
|
|
Term
|
Definition
| Snack foods eaten for lunch or any time; originated in the southern region of Canton |
|
|
Term
| The two main religions in China are |
|
Definition
|
|
Term
| The Chinese chop both meat and vegetables into small, uniform pieces because |
|
Definition
| to insure quick and even cooking and to avoid undercooked or overcooked food and to retain valuable nutrients. |
|
|
Term
| The region with the fanciest, most sophisticated dishes influenced by the imperial court is |
|
Definition
|
|
Term
| In which region are wheat noodles served as the grain of choice? |
|
Definition
|
|
Term
| The most popular cooking oil in China is |
|
Definition
|
|
Term
| Which of the following is not a popular condiment used in Chinese Cuisine |
|
Definition
|
|
Term
| Which chinese cuisine typically calls for chili past in recipes? |
|
Definition
|
|
