Name Date Guide to Good Food © 2012 Chapter 29: Latin America—Interactive Quiz Questions 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 Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 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. Copyright Goodheart-Willcox Co., Inc. page 2.