Deck 11: China

Question 1

How early can archaeologists date the first examples of formal cuisine coming from the area known today as China?

A) 3,000 years ago
B) 3,500 years ago
C) 2,000 years ago
D) 2,500 hundred years ago

Answer 1

3,500 years ago

Question 2

What is the traditional way of serving foods in China which allows guests to choose the foods that meet their own needs and desires?

A) On large platters with vegetable, protein and starches piled high in the center
B) An assortment of hot and cold items all served at the same time
C) An assortment of items that are chosen one at a time allowing the guest to enjoy each bite
D) Foods served in courses that repeat themselves throughout the meal

Answer 2

An assortment of hot and cold items all served at the same time

Question 3

What influenced the Chinese people to cut foods into small pieces and cook them quickly as way of preserving their fresh taste and textures?

A) A lack of wood for fuel
B) The preaching of Confucius around 500 BC insisted on eating foods as fresh as possible.
C) The people were always on the move so cooking quickly was necessary to their survival.
D) The wok has been a popular cooking pot for over a thousand years.

Answer 3

The preaching of Confucius around 500 BC insisted on eating foods as fresh as possible.

Question 4

What recommendations were made by Chinese physicians in 700 AD that influenced Chinese people to eat more grains and vegetables than meat?

A) The belief that some foods came from the devil and should be avoided
B) The belief that people needed to eat a balance of foods, flavors and textures
C) These physicians were also farmers who wanted to promote their crops.
D) Animals were considered sacred.

Question 5

Because of their high mineral and vitamin content, which types of vegetables are eaten widely throughout China and the rest of Asia?

A) Cucumbers and artichokes
B) Green leafy vegetables and cabbages
C) Potatoes and tomatoes
D) Carrots and parsnips

Question 6

What type of oil was readily adopted by Chinese cooks in the 16^th century because of its high smoking point, making it ideal for stir-frying technique?

A) Corn
B) Canola
C) Peanut
D) Olive

Question 7

What two benefits do rivers like the Yangtze and Yellow river provide to the Chinese who live on their banks?

A) Natural boarders against common enemies
B) Fresh seafood and water for irrigation
C) Crabs and oysters
D) Water for bathing and swimming

Question 8

What feature of the Chinese wok makes it an ideal pot for cooking small pieces of food quickly?

A) Thick metal sides
B) Long wooden handles for holding over open flames
C) Rounded steel bottom and sides
D) Cast iron make-up

Question 9

What types of food can be cooked in a Chinese bamboo steamer?

A) Seafood
B) Vegetables
C) Meats
D) All of the above

Question 10

What advantage do bamboo steamers have over more modern types of steamers?

A) They do not have to be washed.
B) They do not burn too quickly when placed directly on the fire.
C) They can stack on top of each other.
D) They hold a large quantity of foods.

Question 11

In which part of China is wheat consumed more than rice, either in the form of a dumpling or noodle?

A) Central China
B) Southern China
C) Northern China
D) Coastal China

Question 12

Where would you find the tradition where the guests cook their own food in a pot of boiling stock that is set in the middle of the table Mongolian style, where everything is in one pot?

A) Central China
B) North China
C) Coastal China
D) Southern China

Question 13

Where in China might you expect to find a wide assortment of fish and shellfish dishes as well as the migratory duck?

A) North China
B) South China
C) East China
D) Central China

Question 14

Which two regions of China are well known for their spicy mixtures of red chilies, garlic, green onions and ginger?

A) Canton and Beijing
B) Hunan and Szechwan
C) North China near Mongolia and Kazakhstan
D) Shenyang and Harbin

Question 15

What can be said as a generalization of Chinese cooking?

A) Everything is spicy and tangy.
B) Chinese cooks learn to utilize everything; nothing is wasted.
C) Chinese never mix dairy with meat.
D) Chinese do not ever serve sweet dishes or desserts.

Question 16

Dim sum are a variety of marinated vegetables; primarily cabbage and onions.

Question 17

Yin-yang refers to the Chinese philosophy that asks people to strive for balance in everything they do, including eating.

Question 18

The most popular type of beverage in China is beer, thanks to European explorers and traders throughout its long history.

Question 19

Egg rolls filled with meat and vegetables are a common luncheon item throughout China; they are easy to eat and full of nutrition.

Question 20

In China, soybeans are used for multiple purposes including soy sauce, bean paste, tofu and hoisin.