Deck 6: Northern and Southern Europeans

Question 1

Southern Europeans may have a higher rate of lactose intolerance than do other European groups.

Answer 1

True

Question 2

Creole and Cajun are both the same type of food and these terms are used interchangeably.

Answer 2

False

Question 3

Nearly all British immigrants to America were Catholic.

Answer 3

False

Question 4

Mardi Gras is celebrated in France just before the start of the Lenten season.

Question 5

Many of the mainstream American worldviews, such as family structure and view of food and health, are typical of the​

A) ​Italians.
B) ​Irish.
C) ​Spanish.
D) ​British.
E) ​Portuguese.

Question 6

In France, what general categories can be used to describe the two types of cuisine?​

A) ​cassoulets and caviar
B) ​haute and provincial
C) ​caviar and condiments
D) ​haute and cassoulets
E) ​haute and quotidian

Question 7

British meat dishes may include flavorful types of chutney that originated from India..

Question 8

Since the 1970s, approximately how many British have immigrated to the U.S.per year?

A) ​5-10 thousand
B) ​10-20 thousand
C) ​20-30 thousand
D) ​50-60 thousand
E) ​60-70 thousand

Question 9

The British family structure reflects the majority family structure of Americans today.

Question 10

In Devonshire a slightly fermented, thickened cream that is spread on scones and biscuits is called what?​

A) ​clotted cream
B) ​whipped cream
C) ​cottage cream
D) ​cream cheese
E) ​butter fat

Question 11

What are the four meals of the day in Great Britain?​

A) ​breakfast, lunch, supper, and dinner
B) ​breakfast, brunch, tea, and supper
C) ​breakfast, lunch, tea, and the evening meal
D) ​breakfast, lunch, supper, and tea
E) ​brunch, supper, tea, and the evening meal

Question 12

The Cajuns of Louisiana are descended from​

A) ​French immigrants
B) ​French Canadian immigrants.
C) ​the French Creole population.
D) ​a French and Spanish mix of the Creole population.
E) ​Andorran immigrants.

Question 13

While it was traditional for Spain and Italy to celebrate religious feast days, this custom is no longer followed.

Question 14

As of the 2013 census, approximately how many people identified themselves as Scottish or having Scotch Irish heritage?​

A) ​5 million
B) ​20 million
C) ​11 million
D) ​8 million
E) ​34 million

Question 15

What is the key ingredient in "ploughman's lunch" served in British and Irish pubs?​

A) ​eggs
B) ​fish
C) ​lamb
D) ​cheese
E) ​bread

Question 16

Among Italian Americans, one traditional custom is to serve seven seafood dishes on Christmas Eve.

Question 17

A dry meal is served once a week by some Italian Americans to "cleanse out the system."

Question 18

Which country in Europe has some of the best farmland, with three-fifths of its land under cultivation?

A) ​Great Britain
B) ​Ireland
C) ​France
D) ​Italy
E) ​Scotland

Question 19

An estimated 34.7 million Americans today are of Irish descent.

Question 20

Which group created the first large wave of Catholic immigration consisting of approximately two million people?​

A) ​British, before 1700
B) ​Irish, before 1700
C) ​Irish, after 1800
D) ​Spanish, after 1800
E) ​Italians, between 1700 and 1800

Question 21

Approximately how many Americans of Italian descent were in the United States as of 2013?​

A) ​7 million
B) 10 million​
C) 17 million​
D) 22 million​
E) 27 million​

Question 22

What are the parts of an animal that are often discarded, such as lamb's brain, pig's tail, and calf's heart, called?​

A) ​mirepoix
B) ​veloute
C) ​offal
D) ​trifle
E) ​sweetbreads

Question 23

What religion has the highest membership in both Italy and Spain?​

A) ​Protestant Christianity
B) Roman Catholic​
C) Wicca​
D) Islam​
E) Episcopalian​

Question 24

Immigrants that came to the U.S.from the Madeira and Azore Islands are from what country?​

A) ​Italy
B) Portugal​
C) Spain​
D) Greece​
E) Basque​

Question 25

British pubs usually serve which type of top-fermented, amber-colored beer, strongly flavored with hops?​

A) ​stout
B) ​wheat
C) ​lager
D) ​bitters
E) ​pale ale

Question 26

Why did a wave of Spaniards immigrate to the U.S.in the late 19th century?​

A) ​because of the potato blight
B) ​because of poor economic conditions
C) ​because of religious conflict
D) ​because of volcanic eruptions that devastated their land
E) ​because of job loss

Question 27

Which food listed below is typically found in the diet of southern Italians but is not indigenous to Europe?​

A) ​pork
B) olives​
C) tomatoes​
D) basil​
E) beans​

Question 28

What island is located off the boot toe of Italy?​

A) ​Sicily
B) ​Cape Verde
C) ​Iberia
D) ​Azore el Madeira
E) ​Crete

Question 29

What foods do Italians consider to be "heavy" foods?​

A) ​pasta and cheese
B) pasta and red meat​
C) baked and fried foods​
D) fried foods and red meat​
E) baked foods and red meat​

Question 30

What is the most popular and colorful social and religious event for the Portuguese in the U.S.?​

A) ​Festa de Sennor da Pedra
B) Christmas​
C) ​Holy Ghost (Spirit) Festival
D) ​Easter
E) ​Feast of the Most Blessed Sacrament

Question 31

The majority of immigrants from southern Europe were of what origin?​

A) ​Spanish
B) ​Italian
C) ​Portuguese
D) ​French
E) ​Sicilian

Question 32

In Britain and Ireland, most people take a break in the afternoon and have a pot of tea.When this is accompanied by a substantial meal, what is it called?​

A) ​late tea
B) ​high tea
C) ​heavy tea
D) ​afternoon tea
E) ​provincial tea

Question 33

À la Provençal means a dish containing what three items?​

A) ​tomatoes, garlic, and olive oil
B) ​eggs, cheese, and tomatoes
C) ​onions, olives, and eggs
D) ​peppers, garlic, and tomatoes
E) ​garlic, olive oil, and capers

Question 34

The climate and geography of Italy has led to more​

A) ​tomato- and cream-based dishes in the northern region.
B) tomato-based dishes in the northern region.
C) cream-based dishes in the southern region.
D) cream- and cheese-based dishes in the northern region.
E) ​cheese-filled pasta dishes in the southern region.

Question 35

In the 1600s, who first added sugar to the bitter chocolate beverage native to Mexico?​

A) ​French
B) British​
C) Spanish​
D) Portuguese​
E) Italians​

Question 36

Which area is known for its apple brandy drink called Calvados?​

A) ​Germany
B) ​Brittany
C) ​Normandy
D) ​Britain
E) ​Scotland

Question 37

Laverbread is made from laver and what other ingredient before it is fried?​

A) ​flour
B) ​oatmeal
C) ​crackers
D) ​baking Soda
E) ​bacon

Question 38

What is the traditional entrée served on New Year's Eve in Scotland?​

A) ​haggis
B) ​bangers and mash
C) ​fish and chips
D) ​shepherd's pie
E) ​spice cake

Question 39

The Cajun music style zydeco got its name from what vegetable?​

A) ​red pepper
B) ​potato
C) ​yellow squash
D) ​green bean
E) ​okra

Question 40

What is the capital of Campania in southern Italy?​

A) ​Sicily
B) ​Rome
C) ​Naples
D) ​Florence
E) ​Milan

Question 41

What are "little candies" that are served in Italy called?​

A) ​torrone
B) confetti​
C) amaretti​
D) cassata​
E) cannolli​

Question 42

The Mediterranean diet has what key characteristic?​

A) ​low intakes of phytochemicals
B) high relative intakes of monounsaturated fats​
C) high relative intakes of animal fats​
D) low intakes of fish​
E) low intake of complex carbohydrates​

Question 43

What is a light breakfast of coffee and bread or churros eaten at about 8a.m. in Spain called?​

A) ​desayuno
B) tapas​
C) merienda​
D) comida​
E)croquetas

Question 44

Crunchy twice-baked cookie slices served on special occasions in Italy are called:​

A) ​Marsala.
B) shortbread.
C) biscotti.
D) canolli.
E) ​gnocchi.

Question 45

What is the name of a stuffed pasta named for its "little hat" shape served in Bologna, Italy?​

A) ​cappelleti
B) sopesseta​
C) tortellini​
D) prosciutto​
E) mortadella​

Question 46

In Italy, what dish consists of pizza dough that is folded over a filling of cheese, ham, or salami, then baked or fried?​

A) ​calzone
B) stuffed crust​
C) canoli​
D) zeppole​
E) pizza e fagiole​

Question 47

What is the name of a refreshing pureed vegetable soup that is usually served cold in Spain?​

A) ​paella
B) alioli​
C) manchego​
D) gazpacho​
E) borscht​

Question 48

What is the term used by Italian Americans for a health care provider who is warm and empathetic?​

A) ​simpatico
B) superba​
C) suspiro​
D) cacoila​
E) tipo​

Question 49

Matching
a.An Irish Sunday supper item
b.A French lunch item
c.An Italian lunch item
d.A Basque dinner item
e.A Portuguese breakfast item
Spaghetti con Cozze

Question 50

Matching
a.An Irish Sunday supper item
b.A French lunch item
c.An Italian lunch item
d.A Basque dinner item
e.A Portuguese breakfast item
Bacalao al a vizcaina

Question 51

Rome, the capital of Italy, is best known for what long, flat egg noodle that is mixed with butter and grated cheese?​

A) ​saltimbocca
B) ​alla Fiorentina
C) ​fettucine Alfredo
D) spaghetti​
E) capellini​

Question 52

What is the shape of fusilli and rotelle pasta?​

A) ​spiral
B) string​
C) shell​
D) bowtie​
E) flat​

Question 53

Matching
a.An Irish Sunday supper item
b.A French lunch item
c.An Italian lunch item
d.A Basque dinner item
e.A Portuguese breakfast item
Pâté

Question 54

Which European country is the largest producer of olives in the world?​

A) ​Italy
B) Spain​
C) Portugal​
D) Greece​
E) France​

Question 55

What is the name of cornmeal mush that is often served with cheese or sauce in Italy?​

A) ​risotto
B) polenta​
C) panettone​
D) burrida​
E) orzo​

Question 56

What is the popular wine custard dessert thought to have been created by Franciscan monks to increase male vigor?​

A) ​crostini
B) saltimboca​
C) minestra​
D) zabaglione​
E) torrone​

Question 57

Matching
a.An Irish Sunday supper item
b.A French lunch item
c.An Italian lunch item
d.A Basque dinner item
e.A Portuguese breakfast item
Colcannon

Question 58

What is the Spanish tomato soup that is thickened with bread crumbs and garnished with Serrano ham and hard-boiled eggs called?​

A) ​arroz negro
B) angulas​
C) salmorejo​
D) pipperrada vasca​
E) arroz negro​

Question 59

What is the name of a stew made from pig hearts and liver, then served with beans or potatoes in Portugal?​

A) ​cacoila
B) lamprey​
C) asada no espeto​
D) caldo verde​
E) chourico​

Question 60

Matching
a.An Irish Sunday supper item
b.A French lunch item
c.An Italian lunch item
d.A Basque dinner item
e.A Portuguese breakfast item
Chouriço

Question 61

Contrast the religion and socioeconomic status of the early Scotch Irish immigrants in the 1700s to that of the second wave of Irish immigrants in the mid-1800s.

Question 62

Describe who the ancestors of the Cajuns were and briefly describe what typifies Cajun cuisine today.

Question 63

What are the main features of the diet typical of northern Europeans that today are typical of the American diet in general?

Question 64

When comparing northern and southern Italy, what are the main regional differences in pasta and in other core foods?

Question 65

What are some of the features of the Mediterranean diet that may be health promoting?