Chapter 3 Exam Questions The Caribbean - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.
CHAPTER THREE QUIZ
1. This indigenous Indian tribe is noted for slow cooking their meat over an open fire on a grill made out of thin green sticks:
a. Arawak
b. Carib
c. Saba
d. Mulatto
2. This large green fruit was introduced by the Polynesians when Captain Bligh landed in the area in 1793:
a. Carambola
b. Cherimoya
c. Breadfruit
d. Callaloo
3. These foods are not seen in Cuba:
a. Pork and chicken
b. Black beans and garlic
c. Cream and cheese
d. Bananas and citrus fruit
4. Part of Jamaica’s national dish, this fruit is said to resemble scrambled eggs and is poisonous when not ripe:
a. Picadillo
b. Fungi and pepperpot
c. Boniato
d. Ackee
5. As common as hamburgers in the United States, this unofficial national dish was brought to Trinidad from India:
a. Rotis
b. Keshi yena
c. Tutu
d. Bitterbal
6. This term applies to the leaves of either the elephant ear plant, or the taro plant and are a principal ingredient in island soups:
a. Calabaza
b. Cassareep
c. Cherimoya
d. Callaloo
7. This “mountain chicken” is a very large frog found on the islands of Dominica and Montserrat:
a. Darne
b. Jack
c. Crapaud
d. Blaff
8. This savory sauce is manufactured in Jamaica, it’s base is tamarind, onions, tomatoes, sugar, vinegar, mangoes, raisins, and spices:
a. Sofrito
b. Aji
c. Picadillo
d. Pickapeppa
9. This seasoning staple has many variations and the word comes from a Spanish verb that means “to fry lightly:
a. Maracudja
b. Sofrito
c. Malanga
d. Yautia
10. This signature seasoning can be either a dry seasoning mixture that is rubbed directly into the meat, or it can be combined with water to create a marinade:
a. Scotch bonnet
b. Jerk
c. Sofrito
d. Ajiaco
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International Cuisine 1e Complete Test Bank
By The International Culinary