Deck 17: South America

Question 1

Which European nation, whose influences are very much dominant even today, was the first to colonize Brazil in 1533?

A) Germany
B) France
C) Spain
D) Portugal

Answer 1

Portugal

Question 2

What was the main reason that Europeans brought African slaves to South America and the Caribbean?

A) To perform menial household chores for the wealthy
B) To work in the sugar cane plantations
C) To lay train tracks
D) To dig for gold

Answer 2

To work in the sugar cane plantations

Question 3

What type of plant produces the yellowish orange oil known as Dendé oil; it was first used in African cooking and was introduced to South America by African slaves?

A) Hazelnut
B) Palm
C) Brazil nut
D) Corn

Answer 3

Palm

Question 4

While most South American countries lie close to the equator, these two countries are in the deep south, coming close to Antarctica and allowing for colder weather and strong winds.

A) Bolivia and Paraguay
B) Chile and Argentina
C) Ecuador and Columbia
D) Peru and Belize

Question 5

Which mountain range is found in South America reaching from Venezuela to Chile and Argentina?

A) Himalayan
B) Appalachian
C) Andes
D) Occidental

Question 6

What is the name of the longest river in South America that has provided food and transportation in and out of the jungles for thousands of years?

A) Nile
B) Congo
C) Amazon
D) Tagus

Question 7

Why are most South American meat dishes braised, ground or shredded?

A) It is the only way to use the whole carcass.
B) That way they can cook the whole animal all at once to feed an entire town or small city.
C) Animals tend to be leaner and less tender because of harsh living conditions.
D) The quality cuts of meat are always exported to other countries.

Question 8

What type of high altitude, Andes-grown plant is quinoa?

A) Tropical fruit
B) Legume
C) Tropical nut
D) Grain

Question 9

Approximately how many varieties of potatoes have been found growing wild or have been developed by the people living in Peru?

A) 35
B) 1,600
C) 4,000
D) 250

Question 10

Which ancient culture was responsible for developing several different strains of corn that can be used for multiple purposes from feeding cows to making tortillas?

A) Incas
B) Cherokee
C) Mayans
D) Caribs

Question 11

Which of the following describes the Peruvian dish known as ceviche?

A) Smoked seafood wrapped around small bundles of cooked rice
B) Raw seafood that is marinated in citrus juice and cooked by the natural acids of the fruit
C) National dish of rice and beans
D) Ground seafood sausages

Question 12

What is the preferred way of cooking green bananas in South America?

A) Baked
B) Boiled
C) Fried
D) All of the above

Question 13

Which type of bean is the most popular type eaten in Brazil? It appears as soup, as a side dish and as a main dish with pork ribs and sausage.

A) Black beans
B) Lima beans
C) Pinto beans
D) Kidney beans

Question 14

Why is the Bahia region in eastern Brazil, which is known for heavy flavors and exotic spices and seasonings, reputed to have some of the best cuisine in the nation?

A) It is on the coast so there is a lot of seafood served there.
B) Because of the large influence of the Africans which were brought there as slaves
C) It is the richest section of Brazil.
D) Because the mountains provide excellent protection against dangerous storms

Question 15

What type of grain is used to make the Venezuelan dumpling known as arepa? Balls of the dough are often filled with meat or vegetables and boiled in soup or broth.

A) Whole wheat
B) Corn
C) Buckwheat
D) Rye

Question 16

Very high quality beef comes from Argentina, providing meat for many South American and European markets.

Question 17

The national dish of Chile consists of a mixture of beans, corn, and squash called porotos granados.

Question 18

Tea is the preferred hot beverage in South America, thanks to Asian influences, followed closely by hot chocolate.

Question 19

A popular dessert in South America is fried bananas served with a sauce made from butter, sugar, rum and brandy.

Question 20

Like most of the European countries which influenced the cuisine of South America most of the cheeses made there are made from sheep or goat's milk.