Deck 2: Spain and Portugal

Question 1

How did the people living in the Iberian Peninsula get introduced to wine, garlic, wheat and olives for the first time?

A) The French people brought them over the mountains.
B) The Moors brought them from Africa.
C) They grow there naturally.
D) They were brought there by Roman invaders around 200 BC.

Answer 1

They were brought there by Roman invaders around 200 BC.

Question 2

In what year did the Moors from Northern Africa first invade the Iberian Peninsula?

A) 711 AD
B) 44 AD
C) 1066 AD
D) 200 BC

Answer 2

711 AD

Question 3

Which type of nut, first introduced to Spain and Portugal by African Moors is most associated with the southern regions of the Iberian Peninsula?

A) Walnuts
B) Cashews
C) Almonds
D) Peanuts

Answer 3

Almonds

Question 4

What other major event helped to shape the cuisines of Spain and Portugal?

A) Potato famine in the 19^th century
B) Fall of the Roman Empire
C) Global warming
D) Discovery of the New World by Christopher Columbus and other explorers

Question 5

Which of the following New World food was introduced to Europe by Spanish explorers?

A) Chocolate
B) Pineapple
C) Wheat
D) Almonds

Question 6

Which of the following countries borders Spain and shares the same climate and general geography?

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

Question 7

What type of livestock is found in the high, arid and dry plateaus of Spain?

A) Sheep and goats
B) Turkeys
C) Deer
D) Pigs

Question 8

Although they are a part of Europe and share European culture, why are the foods of Spain and Portugal so different?

A) The same foods do not grow well there.
B) The Iberian Peninsula is separated from the rest of Europe by the Pyrenees Mountains, which creates a natural barrier to the rest of Europe.
C) Because of religious views and restrictions
D) The Moors only invaded Spain and Portugal.

Question 9

Portugal's long coast line makes this protein a common table food?

A) Lamb
B) Seafood
C) Beef
D) Pork

Question 10

Which type of fat is preferred by most Spanish and Portuguese cooks when marinating or frying foods?

A) Butter
B) Canola oil
C) Olive oil
D) Peanut oil

Question 11

Which popular Spanish and Latin American food originated from Galicia in northern Spain?

A) Empanada
B) Salsa
C) Taco
D) Guacamole

Question 12

Which Spanish city borders the Mediterranean Sea and produces great produce like lemons, olives and grapes?

A) Valencia
B) La Mancha
C) Galicia
D) Basque

Question 13

Which spice gives the predominant flavor and color to the famous Spanish rice and meat dish known as paella?

A) Cloves
B) Saffron
C) Allspice
D) Vanilla

Question 14

Why is saffron so expensive?

A) It only grows on dangerous mountain tops.
B) It is very rare and only available once or twice a year.
C) It is hard to grow.
D) It has to be picked by hand, and it takes 50,000 flowers to make 1 pound.

Question 15

Which of the following is a type of Spanish blue cheese made from cow's milk?

A) Tetilla
B) Manchego
C) Mahón
D) Cabrales

Question 16

Cilantro is a popular herb in Portugal and appears in many national dishes.

Question 17

Tapas refers to a class of cold soups served throughout Spain and Portugal.

Question 18

The fried doughnuts from Spain made from choux pastry are known as churros.

Question 19

Chorizo is a type of Spanish sausage that is flavored with fennel and allspice.

Question 20

The Spanish dish known as olla podrida can contain a variety of meats and vegetables; it translates roughly to "rotten pot."