Question 1

Chongol is a:&#10;A)Grilled meat entr&#233;e&#10;B)Seafood soup&#10;C)Rice noodle dish&#10;D)One pot stew

Accepted Answer

Chongol is a traditional Korean one pot stew typically made with beef, vegetables and noodles, and sometimes seafood.

Question 2

The accompaniment to every meal is often:&#10;A)Lentils&#10;B)Rice noodles&#10;C)Small dried sardines&#10;D)Seaweed

Accepted Answer

Small dried sardines are often served as an accompaniment to every meal in many cultures.

Question 3

A Korean meal is served:&#10;A)In multiple courses&#10;B)On individual plates&#10;C)Family style and all at once&#10;D)As a one pot meal

Accepted Answer

Traditionally, Korean meals are served family style with all the dishes coming out at once, allowing for communal sharing and creating a sense of togetherness.

Question 4

A rice bowl topped with meat and vegetables is called:&#10;A)Tang&#10;B)Bibimpap&#10;C)Jjim&#10;D)Gui

Accepted Answer

A rice bowl topped with meat and vegetables is known as Bibimpap in Korean cuisine. Tang refers to soup or broth, Jjim refers to dishes that are steamed or braised, and Gui refers to grilled dishes.

Question 5

Birthday soup is made from:&#10;A)Anchovies&#10;B)Rice&#10;C)Kimchi&#10;D)Seaweed

Accepted Answer

Birthday soup, particularly in Korean culture, is traditionally made from seaweed, known as "Miyeok-guk."

Question 6

The major protein source in Korean cuisine is:&#10;A)Tofu&#10;B)Beef&#10;C)Seafood&#10;D)Legumes

Accepted Answer

Seafood is the major protein source in Korean cuisine. Korea is surrounded by the sea and has a long coastline, which has influenced its cuisine to include a variety of seafood such as fish, shellfish, and seaweed. Fish is often served grilled or as a stew, while shellfish is commonly served raw or steamed. Seaweed is also a popular ingredient in Korean cuisine, often used in soups or as a side dish.

Question 7

The important contribution of the Portuguese to Korean cuisine was:&#10;A)Cod&#10;B)Potatoes&#10;C)Rice&#10;D)Chilies

Accepted Answer

The Portuguese introduced chilies to Korea in the 17th century, which became a fundamental ingredient in Korean cuisine, notably in dishes like kimchi and gochujang.

Question 8

The national grilled meat dish of Korea is:&#10;A)Bulgogi&#10;B)Braised short ribs&#10;C)Namul&#10;D)Kimchi

Accepted Answer

Bulgogi, also known as Korean BBQ beef, is a marinated and grilled meat dish that is widely considered the national dish of Korea. It is made with thinly sliced beef that is marinated in a sauce made with soy sauce, sugar, sesame oil, garlic, and other spices. Bulgogi is typically grilled on a hot plate or grill and served with rice, vegetables, and other side dishes.

Question 9

Kalbi is the name for:&#10;A)Dried fish&#10;B)Short ribs&#10;C)Seaweed&#10;D)Sesame seeds

Accepted Answer

Kalbi refers to short ribs in Korean cuisine.

Question 10

The preserved vegetables that are fermented while buried in jars is called:&#10;A)Gam&#10;B)Kimchi&#10;C)Laver&#10;D)Manul

Accepted Answer

Kimchi is a traditional Korean dish of fermented vegetables, typically made with cabbage, radishes, and seasonings. It is often buried in jars underground to undergo fermentation. Gam, Laver, and Manul are not typically associated with this type of preservation method.

Deck 6: Greek Cuisine