Chapter 29 Interactive Quiz

Name Date

�� 1. Which seafood is harvested in large quantities from Mexican coastal waters? A. Crabs. B. Lobster. C. Oysters. D. Shrimp.

�� 2. Which food was contributed to Mexican cuisine by the Spaniards? A. Avocados. B. Beef. C. Corn. D. Peppers.

�� 3. Tortillas that are fried until crisp and garnished with chopped onion, chilies, beans, shredded lettuce, meat, and cheese are called _____. A. burritos B. enchiladas C. quesadillas D. tostadas

�� 4. What is the final ingredient added to the mole used to prepare the traditional Mexican dish turkey mole? A. Refried beans. B. Roasted corn. C. Shredded beef. D. Unsweetened chocolate.

�� 5. What is the first meal of the day in Mexico? A. Cena. B. Comida. C. Desayuno. D. Merienda.

�� 6. Venezuela’s national dish, which is cornmeal dough filled with other foods and wrapped in banana leaves, is called _____. A. ajiaco B. arepa C. bollos pelones D. hallacas

�� 7. What type of meat, called cuy by the Peruvians, is often brushed with olive oil and garlic and served roasted? A. Beef. B. Guinea pig. C. Lama. D. Whitefish.

�� 8. Which of the following Chilean dishes is a meat pie made with a sugar-coated topping of ground fresh corn? A. Causa a la limena. B. Chupe de marisco. C. Pastel de choclo. D. Porotos granados.

�� 9. A peppery herb and parsley sauce used by the Argentine gauchos to accompany freshly roasted beef is called _____. A. carbonada criolla B. chimichurri C. empanadas D. humitas

�� 10. Which group of people made a great impact on Brazilian cuisine? A. Africans. B. Gauchos. C. Inca. D. Spanish.