Global a la Carte Final Study Guide Exam Questions & Answers 2024/2025
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Course
Global a la Carte
Institution
Global A La Carte
Global a la Carte Final Study Guide Exam Questions & Answers 2024/2025
Mofongo - ANSWERSA dish not native to Caribbean Cuisine; Puerto Rican
Jerk - ANSWERSmarinated and spiced slow wood fired meats
Mango - ANSWERSoriginating in India, but has since migrated around the world
Mofongo di...
Global a la Carte Final Study Guide
Exam Questions & Answers 2024/2025
Mofongo - ANSWERSA dish not native to Caribbean Cuisine; Puerto Rican
Jerk - ANSWERSmarinated and spiced slow wood fired meats
Mango - ANSWERSoriginating in India, but has since migrated around the world
Mofongo dish - ANSWERSmashed and fried green plaintains
Boniato - ANSWERStropical sweet potato
Barbacoa - ANSWERSCaribbean form of cooking referring to slow cooked meats
Calabaza - ANSWERSWest Indian Pumpkin
Callaloo - ANSWERSWest African dish brought to the Caribbean featuring salt fish and greens from which
the name derives
Dende - ANSWERSPalm oil
escabeche - ANSWERSpickled dish
Cassava - ANSWERSstarchy root vegetable; also called yucca, manioc, and tapioca flour (when processed)
Sofrito - ANSWERSLatin mirepoix; onion, garlic, peppers, and tomatoes
,beans, squash and corn - ANSWERShundreds of varieties existed in the Americas before the Columbian
era
Jamaica - ANSWERSlocation where most of the world's allspice originates
African triangular trade - ANSWERStrade line between the Americas, Europe, and Africa after the
discovery of the new world
Masa harina - ANSWERScorn flour used to make tamales
Arepas - ANSWERScorn pancake
tomatillos - ANSWERSsimilar to a tomato, but sour and green tasting
pepitas - ANSWERSpumpkin seeds
corn, peppers, beans - ANSWERSingredients native to Mexico before the arrival of the Spanish
onions, rice, and pork - ANSWERSflavors not traditional to Central and South American native cuisines
achiote - ANSWERSyellow coloring in compliance with traditional Latin flavor profile
chocolate - ANSWERSingredient in a traditional mole
posole and tamales - ANSWERSthings that corn can be found in as a staple to the Central/ South
American Region
Texas, California, New Mexico, and Arizona - ANSWERSUS states historically influenced by Mexico
Frijole preparation in Mexico - ANSWERSwhole or mashed with onions and light spices
, Achiote - ANSWERSused to color cheddar cheese and many Latin dishes; also known as annatto
Fresh Poblano peppers - ANSWERSused to make rellanos; poblano pepper stuffed with cheese
Ancho - ANSWERSdried poblano peppers
Cumin - ANSWERSmain flavoring agent in chile con carne
Epazote - ANSWERSMexican tea
Chipotle - ANSWERSdry smoked jalapeno
habanero - ANSWERSlantern-shaped spicy chili pepper
Huitlacoche - ANSWERScorn smut
Asia - ANSWERSMajor influence on Peru's cuisine
churrasco - ANSWERSname for beef/ grilled meat and the restaurant in which it is sold in
Spanish/Portuguese
empanada - ANSWERSBrazilian stuffed pastry
Chifa - ANSWERSPeruvian Chinese cuisine
Peru - ANSWERSlocation of origin of ceviche
Antichuchos - ANSWERSbeef heart skewers
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