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Global a la Carte Final Study Guide Exam Questions & Answers 2024/2025 $9.99   Add to cart

Exam (elaborations)

Global a la Carte Final Study Guide Exam Questions & Answers 2024/2025

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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...

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  • November 20, 2024
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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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