Deck 15: Regional Americans

Question 1

What type of regional fare is described as no-frills homestead and farm food?

A) ​Southern
B) ​Midwestern
C) ​Coastal
D) ​Southwestern
E) ​Northeastern

Answer 1

B

Question 2

Native Americans taught the colonists in New England how to use corn in puddings and breads.

Answer 2

True

Question 3

What region of the U.S.prefers foods that are prepared by roasting, boiling, and stewing and are simply made?​

A) ​Southwest
B) ​Mid-Atlantic
C) ​New England
D) ​South
E) ​Northwest

Answer 3

C

Question 4

What state is the leading producer of catfish in the nation?

A) ​Arkansas
B) ​Florida
C) ​Texas
D) ​Mississippi
E) ​South Carolina

Question 5

Most of the land in Hawaii is devoted to sugar cane production and the many sugar cane plantations continue to be a major economic driving force.

Question 6

What is the most important agricultural commodity in Kansas?​

A) ​wheat
B) ​corn
C) ​beef
D) ​poultry
E) ​soybeans

Question 7

What European settlers are primarily responsible for the Cajun fare that is synonymous with Louisiana?

A) ​French
B) ​English
C) ​Greek
D) ​Italian
E) ​Spanish

Question 8

What state is noteworthy for its commercial hog farms, which make it the number one producer of pork in the nation?

A) ​Missouri
B) ​Iowa
C) ​Arkansas
D) ​Kansas
E) ​Texas

Question 9

California is known as "America's breadbasket."

Question 10

The American South is notable for its high numbers of Protestants.

Question 11

Wisconsin can thank the Swedish immigrants for the dairies and breweries for which this state is famous.

Question 12

Creole cuisine is a combination of which of the following cuisines?

A) ​French, Spanish, African, English, and Native American
B) ​French, English colonial, African, and Native American
C) ​French, Spanish, and Native American
D) ​French, Portuguese, African, and Native American
E) ​French, African, Spanish, and English

Question 13

The early Spanish settlers brought key limes to Florida.

Question 14

In Oklahoma, the Native Americans who lived there were mainly hunters and gatherers with little agriculture.

Question 15

Technically "wild rice" is not a rice.

Question 16

When hard apple cider is distilled, this is known as applejack or apple brandy.

Question 17

What region of the U.S.is known as the Great Plains?​

A) ​West
B) ​Midwest
C) ​South
D) ​Northeast
E) ​Southwest

Question 18

Who are the peoples who cultivated corn, beans, chile peppers, and squash in the West prior to European contact?​

A) ​Pueblo
B) ​Incas
C) ​Spanish
D) ​Navajo
E) ​Inuit

Question 19

The West is the largest region both in terms of geographical area and in population.

Question 20

In the South, poultry is especially associated with what state?​

A) ​Florida
B) ​Georgia
C) ​Virginia
D) ​Delaware
E) ​Texas

Question 21

Northeastern states share​

A) geographical features that are the same across all states.
B) ​a climate that is the same across all of the states.
C) ​ethnic similarities in all of the states.
D) ​an early history of interactions with Native American societies.
E) ​a rugged coastline with many protected bays.

Question 22

In what state are oyster roasts a favorite?​

A) ​South Carolina
B) ​Florida
C) ​Delaware
D) ​West Virginia
E) ​Maryland

Question 23

In what state is the highest rate of heavy drinking found?​

A) ​North Dakota
B) ​Texas
C) ​Florida
D) ​Wisconsin
E) ​Kentucky

Question 24

What region of the country has the highest percentages of the population who are Asians, Latinos, and Native Americans?

A) ​Northeast
B) ​Midwest
C) ​South
D) ​West
E) ​Northwest

Question 25

What religion is notable for its high numbers of adherents in the South?​

A) ​Catholic
B) ​Lutheran
C) ​Mormon
D) ​Protestant
E) ​Orthodox

Question 26

What is the traditional lunch specialty "meal in a turnover," which is popular in Michigan?​

A) pasties​
B) ​empanada
C) ​swarma
D) ​pierogi
E) ​panettone

Question 27

What is the main commodity in Alaska?​

A) ​reindeer
B) ​game
C) ​seafood
D) ​gold
E) ​oil

Question 28

What state is known for emphasizing fresh and local cuisine?​

A) ​California
B) ​Arizona
C) ​New Mexico
D) ​Wyoming
E) ​Utah

Question 29

French Acadians from Canada relocated to what state at the end of the 18th century?​

A) New York State​
B) ​Rhode Island
C) ​Louisiana
D) ​North Carolina
E) ​Georgia

Question 30

Plantations in the South were generally

A) ​owned by middle-class French immigrants.
B) ​owned by middle-class English immigrants.
C) ​not self-sufficient in either food stuffs or household goods.
D) ​self-sufficient operations providing cash crops and household food products.
E) ​dependent on neighboring plantations to share African slaves.

Question 31

What is the dominant agricultural activity of the Mountain states?​

A) ​cattle and sheep ranching
B) ​fruit and vegetable production
C) ​fish farming
D) ​dairy production
E) ​bee keeping and honey production

Question 32

Ohio is well-known nationally for its Cincinnati chili, an all-beef version created by _____ immigrants.

A) ​Polish
B) ​Greek and Macedonian
C) ​Middle Eastern
D) ​Latino and African American
E) ​German

Question 33

Barbecue in what state involves using two sauces, the mop and the sauce on the side?​

A) ​Kansas
B) ​Oklahoma
C) ​Texas
D) ​New Mexico
E) ​Missouri

Question 34

Who were the first European explorers to settle the South Atlantic states after arriving in Florida?​

A) English​
B) ​Cubans
C) ​Spanish
D) ​Italians
E) ​Italians

Question 35

What food is favored by the Pennsylvania Dutch and is actually called Mennonite pod peas?​

A) ​green peas
B) ​soybeans
C) ​snow peas
D) ​split peas
E) ​sugar peas

Question 36

New England desserts​

A) were usually rich and based on creams and sugar.
B) ​were usually fruit based, like pies and roly-polys.
C) ​were not typically eaten because of Puritan influences.
D) ​typically had hard apple cider as one of the ingredients.
E) ​were flour-based, like cakes and cookies.

Question 37

Hot breads are the cornerstone of every meal in what region of the U.S.?​

A) Midwest​
B) ​South Atlantic
C) ​Northwest
D) ​Southwest
E) ​New England

Question 38

What ethnic group is one of the most notable in the northern Mountain states and known for sheep ranching?​

A) ​Mormons
B) ​Amish
C) ​Roman Catholic Italians
D) ​Basques
E) ​Mexicans

Question 39

What state is third, after California and Washington, in wine production?

A) ​New York
B) ​Washington
C) ​Oregon
D) ​Missouri
E) ​New Hampshire

Question 40

Approximately how much money per capita is spent on food for households with incomes below $20,000 a year?​

A) $2,000​
B) ​$1,000
C) ​$1,400
D) ​$3,500
E) ​$5,000

Question 41

The first ice cream parlor was founded in​

A) New York.
B) ​Pennsylvania.
C) ​Maryland.
D) ​New Jersey.
E) ​Vermont.

Question 42

Matching
a.Red-eye gravy
b.Rocky Mountain oysters
c.Booyaw
d.Pasties
e.Lutefisk
Wild game stew

Question 43

Which state is often called the "garden basket" of New York due to its numerous commercial crops?

A) Virginia​
B) ​Florida
C) ​New Jersey
D) ​Nebraska
E) ​Iowa

Question 44

What is the term used to describe American home-style food prepared with local ingredients?​

A) local cuisine​
B) ​regional fare
C) ​majority food habits
D) ​comfort foods
E) ​provincial cuisine

Question 45

What vegetable popular in Arizona is a relative of the ground cherry and looks like a green tomato?​

A) jicama​
B) ​ancho
C) ​flan
D) ​tomatillo
E) ​taro

Question 46

What region of the U.S.has the largest percentage of whites in the nation?​

A) Northeast​
B) ​South
C) ​West
D) ​Midwest
E) ​Northwest

Question 47

What state is the leading U.S.producer of sweetened condensed milk, butter, and cheese?​

A) California​
B) ​Wisconsin
C) ​Kansas
D) ​Texas
E) ​Iowa

Question 48

What region was largely unknown to whites before the 19th century?​

A) Northeast​
B) ​Midwest
C) ​West
D) ​South
E) ​Eastern Mountain

Question 49

An abundance of simple foods means hospitality in the West North Central Midwest region because​

A) of the Puritan influences.
B) ​of the German influence of the settlers.
C) ​of the lack of specialty ingredients in the homestead areas.
D) ​homesteaders believed "simple is simply best."
E) ​simple foods were easier to share among trappers and traders.

Question 50

What state is known for its whiskey being aged in charred oak barrels?​

A) Ohio​
B) ​Louisiana
C) ​Kentucky
D) ​Delaware
E) ​Maryland

Question 51

Matching
a.Red-eye gravy
b.Rocky Mountain oysters
c.Booyaw
d.Pasties
e.Lutefisk
Need to fry ham and save the drippings to make this

Question 52

Which Northeast region includes the state of Rhode Island?​

A) Mid-Atlantic​
B) ​Coastal
C) ​New England
D) ​Cape Cod
E) ​Mountain

Question 53

What part of the United States has a lower percentage of persons under age 15 and a higher percentage over age 65 compared to national averages?​

A) Northeast​
B) ​West
C) ​South
D) ​Midwest
E) ​Northwest

Question 54

Which of the following regions in Texas is known for its affluence and important rice crop?​

A) Eastern​
B) ​Western
C) ​Southern
D) ​Central
E) ​Mountain

Question 55

What region of the U.S.is known for its bean dishes, in particular baked beans and bean pot?​

A) New England​
B) ​South
C) ​West
D) ​Midwest
E) ​Southwest

Question 56

What region of the U.S.is home to the highest percentage of the population?​

A) West​
B) ​Northeast
C) ​Midwest
D) ​South
E) ​New England

Question 57

Matching
a.Red-eye gravy
b.Rocky Mountain oysters
c.Booyaw
d.Pasties
e.Lutefisk
Lunch specialty introduced by miners from Cornwall

Question 58

In what state were the first breweries founded?​

A) Wisconsin​
B) ​Colorado
C) ​Philadelphia
D) ​New York
E) ​Oregon

Question 59

Matching
a.Red-eye gravy
b.Rocky Mountain oysters
c.Booyaw
d.Pasties
e.Lutefisk
Popular item where beef ranching occurs

Question 60

Matching
a.Red-eye gravy
b.Rocky Mountain oysters
c.Booyaw
d.Pasties
e.Lutefisk
A Norwegian preserved fish dish

Question 61

What is meant by the term "local history" when describing foods in an area?

Question 62

What food purchasing behaviors are associated with higher and lower incomes in national food consumption surveys?

Question 63

What are the regional divisions used to describe the Pacific states, and what variables have led to the development of the different cuisines?

Question 64

What factors are associated with the development of a regional cuisine?​

Question 65

Why might one use the regional divisions of the country as defined by the U.S.Census Bureau and U.S.Department of Commerce in reporting on regional food patterns in America? What are the advantages?