Deck 16: Mexico

Question 1

What was the name of one of the native tribes that lived in Mexico before it was discovered by Spanish explorers?

A) Mayans
B) Carib
C) Apache
D) Crow

Answer 1

Mayans

Question 2

Which of the following foods was introduced into Mexico by Spanish explorers?

A) Rice
B) Squash
C) Tomatoes
D) Corn

Answer 2

Rice

Question 3

What wild bird was discovered in Mexico by Spanish explorers and brought back to Europe where it gained some popularity as table food?

A) Duck
B) Turkey
C) Quail
D) Pheasant

Answer 3

Turkey

Question 4

Which advancement and influence on the cuisine of Europe came from the conquered Mayan and Incan tribes of the Americas?

A) An ancient form of pasteurization by boiling in clay pots
B) Cultivation of native vegetable and plant species such as tomatoes, potatoes, and chilies.
C) Use of chemical leaveners for breads such as harts horn
D) Various cooking techniques such as pit cooking and grilling

Question 5

Which other European country conquered Mexico in 1860, introducing pasta dishes to the native Mexicans?

A) Greece
B) France
C) Germany
D) Italy

Question 6

Which physical feature of Mexico created natural barriers to the various tribes of people living there, thus creating variations of cuisine although most food ingredients were shared?

A) Wide rivers
B) High Mountain ranges
C) Thick rain forests
D) Ocean coastline

Question 7

As with other ancient cultures, people living in Mexico learned this cooking method as a way of feeding a lot of people with a little amount of meat.

A) Cooking on flat rocks
B) Poaching
C) Baking
D) Braising

Question 8

What led to the adoption of the frying technique by early Mexicans?

A) Invention of the thermometer
B) Invention of the frying pan
C) Modern knife making techniques allowing foods to be cut into smaller pieces
D) Introduction of lard and butter by Europeans

Question 9

While tamales are wrapped in corn husks in some of the cooler climates of Mexico, what is used to wrap them in the tropical regions?

A) Tobacco leaves
B) Banana leaves
C) Lettuce leaves
D) Cabbage leaves

Question 10

Which two vegetables formed the foundation of Mexican cuisine for thousands of years?

A) Corn and beans (legumes)
B) Garlic and onions
C) Sweet potatoes and yams
D) Potatoes and peas

Question 11

What name is given to the flat bread of Mexico that can be made either with corn or flour?

A) Tortillas
B) Mole
C) Tamales
D) Sofrito

Question 12

Which European nation introduced pork and beef to Mexico?

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

Question 13

Which dried seafood product listed here can be found in the cuisine of the interior central Mexico even though the fresh varieties were impossible to find?

A) Dried tuna
B) Dried smelts
C) Anchovies
D) Dried shrimp

Question 14

What describes the Mexican dish known as chile relleno?

A) Stewed peppers and tomatoes
B) Mild chili pepper that is stuffed and fried
C) Braised chilies and beans
D) Filled tortilla that is rolled and fried

Question 15

Which of the following describes a quesadilla?

A) Filled tortilla that is folded and fried
B) Braised chicken or steak with rice
C) Fried corn tortillas and queso fresco
D) Bean and tomato stew

Question 16

Which unusual sauce ingredient is used along with herbs and spices to make a wide variety of Mexican sauces known as moles?

A) Cola powder
B) Vanilla
C) Coconut
D) Chocolate

Question 17

The tomatillo is a green variety of the more famous red tomato.

Question 18

Mexican salsas are always made with tomatoes, peppers and onions, although other ingredients can change.

Question 19

Adobo is a Mexican seasoning paste made with ground chili peppers, herbs, spices and vinegar.

Question 20

The avocado is indigenous to Mexico and was brought back to Europe by early Spanish explorers.

Question 21

The nopales cacti in Mexico produce edible leaves and a fruit which resembles a large berry with prickly thorns.