“Food & Culture Sample Final Exam II
for Chapters 10-15"

Editors Note:
 After spending time in prayer to the Lord Jesus to help me prepare for the exam so I can help others prepare for the exam, I have written my own sample exam questions from the review slides and textbook  in anticipation of the real exam.

I wanted to share them with you all on this site to help you study if you think it would be helpful. If you do not know what each term in the multiple choice means, I would go over those terms. It will also be helpful to ask yourself what would have made the other choices true if anything. If you answer false for a true-false question, what would make it true.

I do not know if the real exam will be easier than the one I prepared to help others study or if it will be harder. I wrote 75 questions for the six chapters. These questions do not cover all the material in the notes or textbook but are a good way to study the material you do not know the correct answer to!

Remember, our test does need a bit of memorization since that’s the only way we can get the true-false questions right so I would approach the true-false questions that way including the multiple choice. If you don’t know the answer, then look at the choices and try to figure out the answer for the multiple choice questions. Have your notes and textbook ready! I do hope it helps you all to study!  Take this sample exam in test conditions and see how well you will do and where you need to brush up on!

Hopefully, as time permits there will be more sample exams posted with the answer sheet for the sample exams on Thursday night or before.

Regional Americans, p. 395

1. American cuisine is anything but homogenous.

A. True
B. False

People of the Balkans and the Middle East, p. 353

2. Wheat, thought to have been cultivated first in this region is consumed at every meal as bread.
A. True
B. False

Southeast Asians and Pacific  Islanders, p. 314

3. Rice is also the foundation of the diet and the long grain variety accompanies the meal in Filipino diet.
A. True
B. False

Southeast Asians and Pacific  Islanders, p. 335

4. The cooking of the Pacific Islands developed because of the benefit of metal pots, pans, and utensils, and many foods were eaten well cooked.
A. True
B. False

Chinese, Japanese, and Koreans, p. 295

5. Rice is the foundation of the Korean diet and noodles are an important staple too but vegetables are not served at every meal.
A. True
B. False

Caribbean Islanders and South Americans, p. 253

6. The diet of South Americans is largely wheat based and spiced with chile pepper and beef, rice, onions, and olive oil introduced by the Spanish and Portuguese are eaten regularly.
A. True
B. False

Caribbean Islanders , p. 239

7. Legumes are eaten throughout the Caribbean, p. 239
A. True
B. False

Asian Indians and Pakistanis, p. 380

8. An average Indian eats 12 oz of rice each day!
A. True
B. False

Pakistanis, p. 381

9. Wheat is the staple of Pakistan and flat breads similar to those in India accompany every meal.
A. True
B. False

Japan, p. 284

10. Gohon is the main staple in Japan and is eaten almost every meal. In contrast to the Chinese, the Japanese prefer a short-grain rice that contains more starch and is stickier after cooking.
A. True
B. False

Southeast Asians, p. 313

11. Southeast Asians often season their food with strongly flavored fermented fish sauces and fish pastes.
A. True
B. False

Southeast Asians, p. 318

12. Like other Asians, the people of mainland Southeast Asia use appreciable amounts of dairy products so soy milk is not a common beverage.
A. True
B. False

Pacific Islanders, p. 339

13. Fish and seafood are abundant in the Pacific Islands and in some regions were eaten at every meal. Cod is the most popular fish.
A. True
B. False

Middle East, p. 353

14. Unripened wheat kernels that are dried but not cracked are known in Arabic markets as bulgur.
A. True
B. False

Caribbean Islanders, p. 240

15. Few dairy products are used because incidence of lactose intolerance is assumed to be high.
A. True
B. False

South America, p. 254

16. Fish and seafood are significant in coastal regions, popular as ceviche in Ecuador and Peru.
A. True
B. False

Chinese, p. 270

17. Fan (Cereal or Grain) is the primary item of the meal and Tsai (Vegetables and Meat or Seafood) makes it tastier.
A. True
B. False

Japanese, p. 287

18. Many Japanese are lactose-intolerant.
A. True
B. False

Korea, p. 298

19. Beef and beef variety cuts are especially popular. Barbecuing is a popular method for cooking meat.
A. True
B. False

Southeast Asians, p. 316

20. Vietnamese make one of the few native cheeses in Asia, from carabao (water buffalo milk).
A. True
B. False

Southeast Asian, p. 321

21. The traditional Southeast Asian diet is high in protein.
A. True
B. False

Pacific Islanders, p. 338

22. Pork is the most commonly eaten meat.
A. True
B. False

People of the Balkans and Middle East, p. 357

23. Lamb is the most popular meat.
A. True
B. False

Asian Indians and Pakistanis, p. 383

24. In general milk is considered a beverage for adults in India.
A. True
B. False

Regional Americas,

25. Northeastern, Midwestern, and Southern use lard as a cooking oil.
A. True
B. False

People of the Balkans and Middle East, p. 357

26. Olive Oil is generally used in dishes that are to be eaten hot.
A. True
B. False

Pacific Islanders, p. 339

27. Coconut Oil and lard are the preferred fats.
A. True
B. False

Korean, p. 299

28. Animal fat is rarely used in Korean cooking.
A. True
B. False

Caribbean Islanders and South American, p. 233

29. Residents from Cuba constitute approximately 10 percent of the total Latino population.
A. True
B. False

South Americans, p. 249

30. The first documented South Americans in the United States were Chileans!
A. True
B. False

Chinese, p. 261

31. The population of China is estimated to exceed more than 5 times as large as the population of the United States.
A. True
B. False

Korea, p. 292

32. More than 80% of Koreans in America were born in Korea and most do not seek U.S. citizenship.
A. True
B. False

Pacific Islanders, p. 333

33. Native Hawaiians represent the largest percentage (35) of American Pacific Islanders.
A. True
B. False

Asian Indian and Pakistanis, p. 372

34. Most significantly, the majority of Indians and Pakistanis arriving in America are not escaping political or economic pressures in their homeland compared to other immigrants.
A. True
B. False

Asian Indian and Pakistanis, p. 375

35. Goa is predominiantly Christian in India.
A. True
B. False

Review Slide 2:
36. The majority of people living there are Roman Catholic.

1. West Africa

2. Southeast Asia

3. Caribbean Island

4. Greece

5. India

Review Slide 4:
37. A beef hash eaten in Cuba that was influenced by the Spanish.

1. Picadillo

2. Barfi

3. Phyllo

4. Moussaka

5. Ceviches

Review Slide 5:

38. This region often includes spicy seasonings such as curry.

A. Southern Vietnamese Food
B. Northern Vietnamese Food
C. Central Vietnamese Food
D. None of the above
E. All of the above

Review Slide 6:

39. This is a principle of cooking when it comes to Filipinos food.

A. Foods should have a sour cool salty taste.
B. Fry with garlic in olive oil or lard
C. Never cook any food by itself.
D. A & B
E. All of the above

Review Slide 7:

40. Holiday in which adults wait on the children in the family is called

A. Carnival
B. White Sunday
C. Easter
D. Holi
E. None of the above

Review Slide 8:

41. Highest of the Indian castes is known as

A. Kshatriyas
B. Vaisyas
C. Brahmans
D. Sudras
E. Untouchables

Review Slide 10:

42. This region of the America’s was known as the ‘Breadbasket’

A. South
B. East
C. West
D. Midwest
E. Central

Review Slide 11:

43. Traditional food of the South is considered

A. Corn
B. All parts of the hog
C. Greens
D. Sweet Potatoes
E. All of the above

Review Slide 12:

44. A wheat dough made into paper thin sheets and used to make baklava is called

A. Pho
B. Phyllo
C. Moussaka
D. Kulfi
E. Feijoda

Review Slide 13:
45. A high in fat casserole dish with eggplant & ground beef sauce is called

1. Phyllo

2. Feijoda

3. Pinga

4. Moussaka

5. Burghul

Review Slide 14:
46. Potatoes originated in this nation.

1. Peru

2. India

3. Greece

4. Vietnam

5. Korea

Review Slide 15:
47. The national dish that is an elaborate stew of black beans, different smoked & sun dried meats, only served at lunch and high in fat content.

1. Moussaka

2. Kimchi

3. Feijoada

4. Pho

5. Ceviches

Review Slide 16:

48. When wheat kernels are steamed and then dried and crushed, the name of the food is
A. Pho
B. Barfi
C. Pinga
D. Moussaka
E. Burghul

Review Slide 17:

49. Settlements cooperatives are called kibbutzim for this country

A. Greece
B. Pakistan
C. India
D. Israel
E. None of the above

Review Slide 18:
50. Celebrated in some Caribbean countries and is similar to Mardi Gras.

1. White Sunday

2. Carnival

3. Pinata

4. Holi

5. None of the above

Review Slide 19:

51. A famous wet spice mixture used as a “rub” on meat before barbecuing in Jamaica is called

A. Corriander
B. Turmeric
C. Curry
D. Jerk
E. None of the above

Review Slide 20:

52. A rice porridge in China is called a

A. Kimchi
B. Congee
C. Pho
D. Phyllo
E. Moussaka

Review Slide 21:

53. A rice mixed with rice vinegar is called

A. Kimchi
B. Pho
C. Congee
D. Su
E. Pinga

Review Slide 22:
54. The soup recommended for new moms is called

1. Miyuk Kook

2. Su

3. Kimchi

4. Pho

5. Congee

Review Slide 23:

55. In this country, they suffer from a condition known as sudden unexpected nocturnal death syndrome.

A. Vietnam
B. China
C. Japan
D. Laotia
E. Korea

Review Slide 9:

56. A principle of Ayurvedic medicine is

A. Addresses the mind, body, and soul
B. Focuses on who the person is that has the illness, their tastes, their work habits, their character, and life history including the evaluation of the pulse, face, eyes, and nails.
C. Uses diet, herbal remedies, and meditation to reestablish equilibrium between the sick person and the universe including the social, natural, and spiritual worlds.
D. Diet is considered the most significant and foods are classified as hot or cold depending on their effect on the body and must be balanced for each condition as the body experiences the three inevitable laws of nature of creation, maintenance, and dissolution where the fundamental elements of fire, water, and wind have their counterparts in the humors of bile – pitta, phlegm – kapha, and wind – vata.
E. All of the above

Review Slide 3:

57. Prior to 1960, they were counted in the U.S. census data as “other Hispanic”.

A. Brazilians
B. Peruvians
C. Argentineans
D. Chileans
E. South Americans

Review Slide 2:

58. Believe in spirits and ghosts.

A. Southeast Asians
B. Caribbean Islanders
C. West Africans
D. Greeks
E. All of the above

Review Slide 5:

59. Rice noodles topped with meat or poultry is known as this in Vietnam.

A. Kimchi
B. Su
C. Congee
D. Pho
E. Feijoada

Review Slide 7:

60. A key starch source of the South Pacific is

A. Breadfruit
B. Tara Root
C. Cassava
D. Yams
E. All of the above

Review Slide 8:
61: A food eaten for a snack in India

1. Savory salad-like mixtures of diced fruit and vegetables (sometimes with added meat or shrimp) and flavored with amchoor or tamarind called chaat.

2. Sweetened with sugar cane, molasses, or jaggery milk-based such as saffron-spiced called khir.

3. The Indian rice cream called kulfi

4. The candy barfi or cooling beverage such as diluted yogurt drink called lassi

5. All of the above

Review Slide 15:

62. Pinga is a strong liquor from sugar cane which is found in

A. India
B. China
C. Japan
D. Korea
E. Brazil

Review Slide 16:

63. Untoasted sesame paste is called

A. Hummus
B. Tahini
C. Burghul
D. Dal
E. None of the above

Review Slide 18:

64. Goats, hogs, rice, sheep were brought by those who gave them to the Caribbean Islanders.

A. British
B. Americans
C. Indians
D. Spanish
E. None of the above

Review Slide 20:

65. Includes vegetables, cooked meat, seafood which are shared from bowls set in the center of the table which also helps people eat the grain by making the meal more tasty.

A. Kimchi
B. Pho
C. Su
D. Congee
E. Tsai

Review Slide 22:

66. A famous Korean dish that contains fermented vegetables and is served at every Korean meal.

A. Su
B. Congee
C. Pho
D. Kimchi
E. Tsai

Review Slide 23:

67. Diet is higher in total fat, saturated fat, and cholesterol than most Asian diets.

A. Vietnamese
B. Chinese
C. Japanese
D. Filipinos
E. Koreans

Review Slide 24:

68. The main fish dish of this country is ceviches.

A. Greece
B. Korea
C. Peru
D. Both a & b
E. Both b & c

Review Slide 20:

69. Chinese immigrants who intended to return to China but remained in the U.S. some of whom were successful in bringing their wives here to America?

A. Sojourners
B. New immigrant families
C. Acculturated Suburban families
D. All of the above
E. None of the above

Review Slide 21:

70. Traditional diet is low in cholesterol and fat.

A. Filipinos
B. Japanese
C. Caribbean Islanders
D. Greece
E. Middle East

Chapter 15, U.S. Regional Divisions, p. 398

Match the following for 71 – 75 using the following regional divisions

1. Northeast: Mid Atlantic

2. Midwest: East North Central

3. South: South Atlantic

4. West: Mountain

 71. Ilinois, Indiana, Michigan, Ohio, and Wisconsin

72. New Jersey, New York, Pennsylvania

73. Idaho, Montana, Nevada, Utah

74. Delaware, District of Columbia, Virgina, West Virginia

75. Maryland, North Carolina, South Carolina, Florida

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