Question 1

Zacahuil is a term for:&#10;A)the orchid that produces vanilla pods in Pampantla&#10;B)the Mayan chocolate drink xocoatl&#10;C)a three foot long tamale of San Louis Potosi&#10;D)one of the spices in recado

Accepted Answer

A

Question 2

West African influences in Southern Mexico include all except the following:&#10;A)Peanuts&#10;B)Yucca&#10;C)Sweet potatoes&#10;D)Ghost chiles

Accepted Answer

Ghost chiles are not an example of West African influences in Southern Mexico. The other options are all crops that were introduced to Mexico by West African slaves during the colonial period. Peanuts were used in stews and sauces, yucca was used as a substitute for yams, and sweet potatoes were used in traditional Mexican dishes.

Question 3

One of the principal foods of the Aztec and Mayan culture is a native of Mexico and come in both smooth and prickly varieties.It is the:&#10;A)Avocado&#10;B)Chayote&#10;C)Nopales&#10;D)Plantain

Accepted Answer

B

Question 4

The capsaicin that makes a chile hot is found in the:&#10;A)Seeds of the chile&#10;B)Tip of the chile&#10;C)Skin of the chile&#10;D)Membranes or ribs of the chile

Accepted Answer

Capsaicin is found in the membranes or ribs of the chile pepper, which is why they are often the spiciest part. The seeds and skin may also contain some capsaicin, but it is primarily concentrated in the membranes.

Question 5

Mediterranean influences of olive oil,green olives and capers are found in the region of:&#10;A)Mexico City&#10;B)Veracruz&#10;C)The Yucatan peninsula&#10;D)Guadalajara

Accepted Answer

Veracruz, located on the eastern coast of Mexico, has a long history of trade with Europe and was influenced by Spanish and Mediterranean cultures. Olives and capers are commonly grown and used in the region, and olive oil is a popular ingredient in Veracruz cuisine.

Question 6

The city best known for its seven major varieties of mole is:&#10;A)Oaxaca&#10;B)Mexico City&#10;C)Tabasco&#10;D)San Jose del Cabo

Accepted Answer

Oaxaca is known as the culinary capital of Mexico and is renowned for its seven varieties of mole (a sauce made with chiles, spices, and often chocolate or nuts). The seven varieties include negro, amarillo, rojo, verde, chichilo, coloradito, and mancha manteles.

Question 7

This pale yellow cheese is named after the Mennonite communities of northern Mexico that first produced it:&#10;A)Panela&#10;B)Edam&#10;C)Manchego&#10;D)Chihuahua

Accepted Answer

Chihuahua cheese is named after the Mennonite communities in the state of Chihuahua, Mexico. It is a semi-soft cheese that melts well, making it popular for use in dishes such as quesadillas and nachos.

Question 8

The state that produces more than half of Mexico's coffee beans and one of the largest produces of cacao,used to make cocoa is:&#10;A)Chiapas&#10;B)Oaxaca&#10;C)Baja California&#10;D)Campeche

Accepted Answer

Chiapas is the state that produces more than half of Mexico's coffee beans and is also one of the largest producers of cacao, which is used to make cocoa. The other options (Baja California, Oaxaca, and Campeche) are not major producers of these crops.

Question 9

The Spanish brought one of the most significant changes in food preparation to Mexico.That is:&#10;A)Processing techniques for chocolate&#10;B)Sausage making&#10;C)Pigs that gave lard for frying food&#10;D)Agave for the production of tequila

Accepted Answer

The Spanish introduced pigs to Mexico, which provided lard for frying food. This was significant because it allowed for the development of dishes like chicharrones and refried beans, which are staples in Mexican cuisine. While the other options (processing techniques for chocolate, sausage making, and agave for the production of tequila) were also introduced by the Spanish, they did not have as profound of an impact on food preparation in Mexico as the introduction of lard.

Question 10

These small,hard red seeds are used for coloring food and dyes:&#10;A)Achiote&#10;B)Tamarind&#10;C)Pepitas&#10;D)Sesame seeds

Accepted Answer

Achiote seeds are commonly used as a natural food coloring and dye. They are commonly used in Latin American, Caribbean and Filipino cuisine. Tamarind is a fruit that is used for its sour and tangy flavor. Pepitas are pumpkin seeds that are used for snacking and as a topping for dishes. Sesame seeds are used for their flavor and texture in various dishes.

Deck 1: French Cuisine