1
T/F: Corn, beans, and peppers are staple ingredients in Peruvian cuisine.
False (Mexican)
T/F: Mexican cooks waste the husks of corn.
False
T/F: Beans are a staple food in Mexico.
True
T/F: Mexican cooks use over 50 varieties of peppers.
False (30)
T/F: Wild duck is popular near the Gulf Coast.
False (eastern Mexico)
The landmass that stretches southward from the Rio Grande to the top of South America
Latin America
A flat, unleavened bread made from cornmeal or wheat flour and water.
Tortilla
Refried beans, a popular Mexican dish
Frijoles refritos
Hot peppers
Chilies
A spread made from mashed avocado
Guacamole
Green starchy fruits that have a bland flavor and look much like bananas.
Plantains
The main meal of the day in Mexico and Spain
Comida
A rest period that usually follows the midday meal in Mexico
Siesta
A starchy root plant eaten as a side dish and used in flour form in cooking and baking in South America
Manioc
A corn pancake similar to a tortilla
Arepa
A marinated raw fish dish
Ceviche
Nomadic herders of the Pampas during the 18th and 19th centuries
Gauchos
Palm oil that gives Brazilian dishes a bright yellow-orange color
Dende' oil
Small turnovers filled with chopped meat, olives, raisins, and onions
Empanadas
Which country is a large producer of bananas?
Ecuador
Which country is an important coffee-producer?
Colombia
Arepa is a traditional bread in which country?
Venezuela
The people of which country invented ceviche?
Peru
Of all the South Americans, which country eats the most seafood?
Chile
The people of which country eat large amounts of meat because it is so readily available?
Argentina