Deck 1: French Cuisine

Question 1

Zacahuil is a term for:

A)the orchid that produces vanilla pods in Pampantla
B)the Mayan chocolate drink xocoatl
C)a three foot long tamale of San Louis Potosi
D)one of the spices in recado

Answer 1

A

Question 2

West African influences in Southern Mexico include all except the following:

A)Peanuts
B)Yucca
C)Sweet potatoes
D)Ghost chiles

Answer 2

D

Question 3

One of the principal foods of the Aztec and Mayan culture is a native of Mexico and come in both smooth and prickly varieties.It is the:

A)Avocado
B)Chayote
C)Nopales
D)Plantain

Answer 3

B

Question 4

The capsaicin that makes a chile hot is found in the:

A)Seeds of the chile
B)Tip of the chile
C)Skin of the chile
D)Membranes or ribs of the chile

Question 5

Mediterranean influences of olive oil,green olives and capers are found in the region of:

A)Mexico City
B)Veracruz
C)The Yucatan peninsula
D)Guadalajara

Question 6

The city best known for its seven major varieties of mole is:

A)Oaxaca
B)Mexico City
C)Tabasco
D)San Jose del Cabo

Question 7

This pale yellow cheese is named after the Mennonite communities of northern Mexico that first produced it:

A)Panela
B)Edam
C)Manchego
D)Chihuahua

Question 8

The state that produces more than half of Mexico's coffee beans and one of the largest produces of cacao,used to make cocoa is:

A)Chiapas
B)Oaxaca
C)Baja California
D)Campeche

Question 9

The Spanish brought one of the most significant changes in food preparation to Mexico.That is:

A)Processing techniques for chocolate
B)Sausage making
C)Pigs that gave lard for frying food
D)Agave for the production of tequila

Question 10

These small,hard red seeds are used for coloring food and dyes:

A)Achiote
B)Tamarind
C)Pepitas
D)Sesame seeds