American Regional Cuisine
In New England cuisine, these 3 crops were referred to as the "3 Sisters."
What are corn, beans, and squash?
This crop is native to Peru and became a commonly used product to produce foods and sauces once introduced to Italy.
What is the tomato?
This process involves boiling green vegetables and then placing them in an ice bath, which stops the cooking process.
What is blanching/shocking?
The acronym TCS represents certain foods that must be either refrigerated or kept warm after cooking.
The acronym RDA stands for _________________.
What is recommended dietary allowance?
Menu items such as NY style pizza, Maryland crab cakes, Philly cheesesteaks, and gyros are commonly associated with this cuisine.
What is East Coast cuisine?
This seafood dish originated in Peru and contains fish marinated in citrus juices and spices.
What is ceviche?
This moist heat cooking method is a French term for under-vacuum.
What is sous vide cooking?
A foodborne illness outbreak occurs after this happens.
What is after 2 or more people report the same illness after eating the same food?
These 3 food items are common sources of water.
What are fruits/vegetables, soups, juices/drinks?
This region's is known as the "breadbasket" and its cuisine is known for its usage of grains, corn, and soybeans.
What is Midwest cuisine?
This dish is similar to pizza and is often topped with rosemary garlic, prosciutto, and occasionally raisins and sugar.
What is focaccia?
These methods are the 2 basic uses of combination heat cooking.
What are braising and stewing?
This thermometer would be the best option for checking the temperature of a chicken breast.
This nutrient is described as the body's main source of energy.
What are carbohydrates?
This cuisine relies heavily upon its Spanish, Native American, and Mexican influences and is known for spices such as the chili pepper.
What is Southwest cuisine?
This sauce is often served with spaghetti and is a traditional minced meat sauce.
What is Bolognese?
These are the 4 most commonly used methods for dry-heat cooking.
What are baking, roasting, sautéing, and frying?
If a food handler experiences these 5 symptoms, they should not be allowed to work around food due to the possibility they are experiencing foodborne illness.
What are fever, nausea, diarrhea, vomiting, jaundice?
These 3 food items are common sources of fats.
What are dairy, salad dressings, dairy, butter/oils, fatty meats (bacon).
This cuisine is heavily influenced by seafood due to its close proximity to water and is considered to be more health-conscious than others.
What is California cuisine?
European countries such as Spain explored the Americas during this exchange in the 1400's.
What is the Columbian Exchange?
These are the 4 most commonly used methods of moist heat cooking.
What are boiling, blanching, simmering, and steaming?
These are 3 symptoms that indicate a restaurant patron is experiencing an allergic reaction.
What are hives, rash, shortness of breath, wheezing, swelling of face/hands?
These 4 foods are the most common sources of proteins.
What are red meats, eggs, seafood, nuts/seeds.