Global Week 1

Front 1

What other cultures "Visited" Latin, Central and South America

Back 1

Europeans, Africans, Asians

Front 2

what did the Europeans bring to the Latin, Central and South American regions?

Back 2

culinary traditions, the way of cooking, but quickly adapted to the fruits and veg of the americas

Front 3

What European countries specifically influenced Latin, Central and South America

Back 3

Spain, France, Portugal and Italy

Front 4

What did the Africans bring to Latin, Central and South America

Back 4

They brought and preserved many of their traditions and cooking techniques.

and Chilies

Africans brought over as Spanish slaves

Front 5

what did the Asians bring to Latin, Central and South America

Back 5

Chinese brought with them their own spices and food styles, Rice; bold use of spices

Front 6

How did religion (what religion) influence Latin, Central and South America

Back 6

Catholic, egg yolks used because egg whites were used to plaster churches

Front 7

Why are Latin, Central and South American Desserts so sweet and made with so many canned milks

Back 7

sugar is readily available and acts as a preservative for cultures without refrigeration. Canned milk was used because it does not need refrigeration.

Front 8

What are some of the mainstay ingredients of Latin, Central, and south america

Back 8

Coconut, Pineapple, guava, mango, banana, cassava, plantains, lime, rum and corn

Front 9

Tres Leches

Back 9

Mexico

Sponge cake soaked in three milks, evaporated, sweetened condensed and whole.

Front 10

Brigadieros

Back 10

Brazil

Sweetened condensed milk is cooked with cocoa power until very thick. cooled, rolled into balls and rolled in toasted nuts, coconuts or sprinkles

Front 11

Conchas

Back 11

Mexico

Mexican sweet bun, topped with a sweet paste and decorated to look like a shell.

Front 12

Quimbolitos

Back 12

Ecuador

Fluffy Corn sweet tamales

Cornmeal cooked with lard, sugar, milk and eggs to form paste, wrapped in banana leaves and topped with raisins and steamed.

Front 13

Alfajores

Back 13

Peru

Shortbread-like cookies sandwiches with either cooked condensed milk or guava paste

Front 14

How does the geography effect the food of Spain

Back 14

Situated with water around most of it. It connects to France on the northeast and on the souther tip where the mediterranean meets the atlantic.

Front 15

What cultures effected Spain

Back 15

Spain, Phoenicians, Greeks, Romans, Moors

Front 16

How did the moors influence the food of Spain

Back 16

Fruits and nuts eaten by the moors, rice, spices like nutmeg and cinnamon and saffron.

Front 17

Foods brought to Spain

Back 17

Chocolate, Vanilla, olives, grapes and olive oil (greek, roman)

Front 18

what in the geography influences the food of portugal

Back 18

Rocky area good for growing grapes, rice, cheese for sheep and goats, (not many cows)

Hot climates lots of canned milk, sugar used as a sweetener and preservative

Front 19

what cultures influenced the portagese cuisine

Back 19

Same as spain

Front 20

how do convents and monasteries generate revenue threw the middle ages

Back 20

selling baked goods like barriga de freira (nun's belly) papos de anjo (angel's chest) often spices such as cinnamon and vanilla.

Also influenced threw the use of egg whites to starch the nuns habits, so egg yolk based products are common.

Front 21

Honey Bread

Back 21

Portugal

quick bread made with honey and spices

Front 22

Pineapples in port wine with lime sorbet

Back 22

portugal

Pineapple macerated in port wine served with coconut sorbet and chiffonade of mint

Front 23

Pastas De Almendra

Back 23

spain

Almond cakes

Front 24

Arroz Doce

Back 24

portugal

rice pudding with lemon zest and elaborately decorated with cinnamon

Front 25

Tortitas rellenas de Natallas al Aguardients

Back 25

spain

custard- filled pancakes with Aguardiente

Front 26

What cultures influenced Italian cuisine?

Back 26

Etruscan, Ancient Greek, Ancient Roman, Byzantine, and Jewish

Front 27

how did the discovery of the new world change the cuisine of Italy?

Back 27

introduced products like, Potatoes, tomatoes, bell peppers and maize.

Front 28

Describe a typical Sunday in Italy

Back 28

Sundays are dedicated to eating and family, Almost all businesses are closed and long mid-day meal is the center of the day.

Front 29

Cannoli

Back 29

italy
the singular Cannolo, meaning "little Tube"
Cannoli consisits of a tube-shaped shells of fried pastry dough filled with a ricotta based filling.

Front 30

Bussola

Back 30

italy
Dry Italian ring shaped cookie with citrus

Front 31

what are the main agricultural products of the Veneto region

Back 31

Citron, onranges, lemons, olives, olive oil, almonds, grapes

Front 32

torta di Arancia

Back 32

Italy, sicily
A dry cake made with citrus and olive oil, served with whipped cream and fruit

Front 33

what type of wine is Sicily known for

Back 33

Marsala wine

Front 34

what products are grown primarily in Sicily

Back 34

Olives, grapes, sesame seeds and citrus

Front 35

Ciabella Di Polenta

Back 35

italy
Moist polenta cake

Front 36

what town is Parmigane Reggiano produced in

Back 36

Reggio Emilia

Front 37

what product is Parma known for

Back 37

prociutto de parma, nut orchard abound here

Front 38

Cassola

Back 38

Rome

a ricotta and marsala wine raisin skillet cake

Front 39

What products is Rome known for

Back 39

minerals, metals, pepper, grain, nutmeg, cloves and frankincense, fruit, citrus, rice and vegetables

Front 40

Torata Gianduja

Back 40

Piedmont

Moist chocolate hazelnut torte, using gianduga chocolate a specialty of the area

Front 41

Descibe Piedmont

Back 41

a fertile agricultural region. the main agricultural product in piedmont are cereals, rice, maize, grapes for wine-making, fruit and milk and hazelnuts

Front 42

Budino Di Mele

Back 42

Val D' Aosta

Apple pudding with bread

Front 43

Descibe the Aosta valley

Back 43

characterized by siplicity and revolves around robust ingredients such as potatoes, polenta, rye, rice, orchards, cheese and meat

Many dishes involve Fonatina cheese made with goats milk that originates from the valley

Front 44

Panna Cotta

Back 44

Piedmont

Means "cooked Cream"

traditionally made by blending thick cream, egg whites and honey

Alternative recipes, mostly used in restrunts outside of Italy use simmering together cream, milk and sugar mixing this with gelatin coll until set.

Front 45

Describe Greece Cuisine

Back 45

a tradition of 4000 years.

Mediterranean cuisine, Sharing characteristics with cuisines of Italy, the Balkans and Turkey

Front 46

Describe the flavors of Greece

Back 46

Honey, Mastic, olives, olive oil, wine, sheet and goat cheese.

Front 47

What ingredients are prodominent in greek desserts

Back 47

yogurt, nuts, honey, sesame seeds and grape.

Some dishes use Phyllo (filo) pastry

Front 48

How is Phyllo (fillo) dough made?

Back 48

Batter is poured on to a flat top and baked

Front 49

Define Masic

Back 49

Aromatic, Ivory colored resin

Grown on the Aegean island of Chios

Front 50

What is special about the honey of Greece

Back 50

Honey from the nector of fruit trees and Citrus trees. Orange, Bigarade (bitter orange)

Front 51

Galacktoboureko

Back 51

Greek

Custard baked between phyllo and then soaked in lemon scented honey syrup.

Front 52

Descibe the origins of the word Galacktoboureko

Back 52

Derives from the Greek "gala" meaning mik from the Turkish Borek, meaning Filled. "filled with milk"

Front 53

Loukoumades

Back 53

Greek

Similar to a small crusty donut

Small fried balls of dough drenched in honey and sprinkled with cinnamon.

Front 54

Vasilopta

Back 54

Greek

Saint Basil's cake or Kings Cake, traditional only for New Year's Day.

Baked with a coin inside, whoever gets the coin in their slice is considered blessed with good luck for the whole year.

Front 55

Moustalevria

Back 55

Greek

a flour and grape must (juice) flan

Front 56

Descibe the geography and climate of Turkey

Back 56

a country that has all the seasons and different areas have different weather patterns

Front 57

how did the Ottoman Empire Influence Turkey?

Back 57

Were the foremost in asserting their influence upon the country.

Front 58

How does the Geographical location of Turkey affect the cuisine?

Back 58

They are in a very favoraable location when it comes to trade with many travelers and traders.

Front 59

How does north Africa influence the cuisine of Turkey?

Back 59

The Sultand had complete control over the spice roads of the region, This ment the easy availability of these spices with were freely incorporated into their cuisine.

Front 60

List the Primary ingredients of Turkey

Back 60

Butter, olive oil, sunflower oil, canola oil, seasame, hazelnut, peanut, walnut oils. Nuts especially pistachios, chestnuts, almonds, and walnuts mixed with spices.

Plums, aprocots, dates, grapes and figs, roses and rose water.

Front 61

Haytali

Back 61

Turkey

Specialty from the Mediterranean region with consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.

Front 62

Kadaifi

Back 62

Shredded yufka, Kadayif both of which can be prepared with either walnut or pistachio.

Turkey

Front 63

Marzipan

Back 63

made of ground pistachio

Turkey

Front 64

Mucan

Back 64

Jelly like sweet that contains 41 different spices

Believed that "mesir Macunun" is good for health and has healing effects.

Turkey

Front 65

Dondurma

Back 65

Turkey

Turkish Gum Ice Cream

made with cornstarch or dried fruit, rose water and rose petals

Front 66

Turkish Coffee

Back 66

Turkey

Served with or without sugar, usually served after dinner or rarely together with desserts.

Front 67

what year was yugoslavia united

Back 67

1918

Front 68

what countries do most yugoslavian desserts and pastries come from

Back 68

Serbian, Croation and Bosnian

Front 69

Descibe Serbian cuisine

Back 69

Shares characterists of the Balkans (esp Yugoslavia) the mediterranean, esp Austrian and hugarian cuisines,

Front 70

what are some examples of Serbian confections

Back 70

Koljivo, Baklava, nut roll and Sacher torte

Front 71

Descibe Croation cuisine

Back 71

known as the cuisine of the region, its modern roots date back to ancient periods and the differences in the selection of food stuffs and forms of foodstuff and forms of cooking are most notable between those on the mainland and those in coastal regions.

Front 72

How are the mainland cuisines of yugoslavia characterized

Back 72

Hungarian, viennese, and in some part turkish

Front 73

What influences the costal foods of yugoslavia

Back 73

influences of the greek roman and mediteranean- Italian and french

Front 74

Descibe Bosnian Cuisine

Back 74

balanced between Western and Eastern influences. The food is closely related to Turkish, Middle Eastern and other Mediterranean cuisines. However, due to years of Austrian rule, there are also many influences from central Europe.

Front 75

Revani

Back 75

Turkey

Semolina cakes soaks with honey syrup

Front 76

Krempita

Back 76

Yugoslavia

custard filled cake

Front 77

Potica

Back 77

yugoslavia

A yeast dough is rolled flat then filled with ground nut filling and rolled up.

Front 78

kataifi

Back 78

Turkey

Shredded phyllo wrapped around ground pistachio and almonds and baked. This topped with warm syrup and pistachios

Front 79

Baklava

Back 79

Greece

Sweet pastry made of layers of filo filled with chopped nuts and sweetened. held together with syrup or honey.