Chapter 5 China Complete Test Bank Culinary - International Cuisine 1e Complete Test Bank by The International Culinary. DOCX document preview.

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Chapter 5 China Complete Test Bank Culinary

CHAPTER FIVE QUIZ

  1. Trade along this route brought herbs, spices, fruits, vegetables, and nuts to China:
    1. Yangtze River
    2. XiJiang
    3. The Silk Road
    4. Huang He
  2. Peking duck is an example of traditional Mandarin cooking found in:
    1. North China
    2. Central China
    3. Western China
    4. South China
  3. This region is known as “The Land of Fish and Rice”:
    1. North China
    2. Central China
    3. Western China
    4. South China
  4. The texture of the different ingredients is especially important in this region’s cuisine:
    1. North China
    2. Central China
    3. Western China
    4. South China
  5. This cuisine is considered even hotter than Szechuan cooking due to the use of fresh chile peppers:
    1. Yunnan
    2. Hunan
    3. Guangdon
    4. Cantonese
  6. This style of cooking is best known for its freshness, emphasis on natural flavors, and tradition of presentation:
    1. Hunan
    2. Cantonese
    3. Sichuan
    4. Beijing
  7. “Velveting” is a technique used to give meat a more tender texture is done by poaching in:
    1. Oil
    2. Soy Sauce
    3. Salt Water
    4. Rice Wine
  8. “Red cooking” is similar to Western braising, but the cooking liquid is based on:
    1. Chile oil
    2. Fish Sauce
    3. hoisin Sauce
    4. Soy sauce
  9. These dried flower buds are considered stronger and more fragrant than black peppercorns:
    1. Star anise
    2. Bird chiles
    3. Chrysanthemums
    4. Szechuan peppercorns
  10. This Cantonese technique of immersing fish or fowl in boiling water, then turning the heat off until done is known as:
    1. Chinese poaching
    2. Immersion cooking
    3. White cooking
    4. Plain braise

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Document Type:
DOCX
Chapter Number:
5
Created Date:
Aug 21, 2025
Chapter Name:
Chapter 5 China
Author:
The International Culinary

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