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“Food & Culture Answer Key Sample Exam II, Part I: Northern and Southern Europeans, Central Europeans, People of the Former Soviet Union, Scandinavians, Africans, and Mexicans & Central Americans"
Ramesh
C.Reddy
Editors Note:
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 four 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!
The answer key is posted below for Sample Exam II: Part I Chapter 6: Northern &
Southern Europeans, Review Slide 3 'BEFORE
the start of the Lenten season' Chapter 7: Central
Europeans, FSU, and Scandanavians, Review Slide 8 Chapter 8: Afrikans,
Review Slide 12 'Ilness can be viewed
as a punishment' Chapter 9: Mexico,
Review Slide 16 A.
True Chapter 6: Great
Britain, Review Slide 5 Chapter 7: Scandanavia,
Review Slide 9 6. Lutefisk is made
from dried, salted cod, which is soaked in a lye solution before
cooking. A.
True B.
False Chapter 9: Mexico,
Review Slide 16 7. Urban areas where
large concentrations of Mexicans live together are called barrios. A.
True B. False Chapter 9, Mexico,
Review Slide 16 8. Curanderos are
traditional healers who are believed to work with supernatural causes of
illness. A.
True B. False Chapter 9, Mexico,
Review Slide 17 9. The Yucatan
Peninsula is geographically isolated from the rest of Mexico and has its
own regional cuisine. A.
True B. False Chapter 6, Italy,
Review Slide 6 B. False Chapter 6, Spain,
Review Slide 7 11. Religion of Spain
is mostly Protestant. A. True B.
False Roman Catholic Chapter 7, Austria,
Review Slide 10 A.
True B. False Chapter 8, Africa,
Review Slide 11 13.
High blood was believed to be unable to:
nourish the body. A. True Thin Blood Chapter 9, Mexico,
Review Slide 15 14. Chicanos are those
who are born in the U.S. Chapter 9, Central
America, Review Slide 18 Chapter 6, France,
Review Slide 2 16. Cajuns of Louisiana
are descendants from: French African Immigrants A. True B.
False French Canadian
Immigrants Chapter 7, Review Slide
11 17. Amish are a sect of
Mennonites. A.
True Chapter 8, Africans,
Review Slide 13 18. Kwanzaa originated
in Southern California. Chapter 8, Afrikans,
Review Slide 13 19. High blood is
believed to be due to eating foods that are too rich and eating red
foods. A.
True B. False Chapter 8, Afrikans,
Review Slide 14 20. Pica is the
practice of eating nonnutritive substances. A.
True B. False Chapter 9, Mexico,
Review Slide 15 21. Braceros are those
who work in the US illegally and are
Mexican citizens. A. True B.
False Work in the U.S.
legally Chapter 6, France,
Review Slide 2 A. True B.
False Cajun ingredients Chapter 6, Italy,
Review Slide 6 23.
Southern region of Italy has cream & cheese
based dishes. A. True Northern Region Chapter 7, Spain,
Review Slide 7 A.
True B. False Chapter 8, Africans,
Review Slide 14 25. Gumbo is made up of
meat, poultry, shrimp combined in thick
stews & soup. A. True Fish Chapter 6, Great
Britain, Review Slide 5 26. In Great Britain,
tea is considered the A. First meal B. Second meal C.
Third meal D. Fourth meal What would make 'A'
correct? What would make 'B'
correct? What would make 'D'
correct? Chapter 6, Italy,
Review Slide 6 27. Religion with the
highest membership in Italy is A.
Roman Catholic D. Orthodox What would make 'B'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 7, Germany,
Review Slide 8 28. Festival celebrated
to commemorate the marriage of Prince Ludwig of Bavaria and
characterized by enjoying polka bands, beer, and sausages is called A. Three Kings Day C.
Oktoberfest D. Boxing Day What would make 'B'
correct? What would make 'D'
correct? Chapter 7, Scandanavia,
Review Slide 9 29. The core food of
Scandanavia is A.
Fish B. Cassava C. Caldos D. Beans What would make 'B'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 6, France,
Review Slide 1 30. Made with fish from
the Gulf of Mexico as opposed to the Mediterranean. A. Cajun cooking B.
Creole cooking C. Caldos cooking D. None of the above What would make 'A'
correct? What would make 'C'
correct? Chapter 6, France,
Review Slide 2 31. Classic French
cooking that is elegant and formal, mostly prepared in restaurants using
the best ingredients from throughout the country. It is known as A. Provincial cuisine B.
Haute cuisine C. Soul cuisine D. None of the above What would make 'A'
correct? What would make 'C'
correct? Chapter 7, Scandanavia,
Review Slide 9 32. Large variety of
hot and cold dishes that are laid out for the diner to serve his or
herself is called A. Continental
breakfast B.
Smorgasbord C. Zakuski D. Buffet What would make 'A'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 8, Africa,
Review Slide 11 33. Largest number of
African American members are A. Roman Catholic B.
Protestant C. Lutheran D. Orthodox What would make 'A'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 9, Central
America, Review Slide 11 34. Majority religion
in Central America is A. Lutheran B.
Roman Catholic C. Protestant D. Orthodox What would make 'A'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 8, Africa,
Review Slide 12 35. Preferred texture
of African food is A.
Thick & Sticky B. Watery C. Thin D. None of the above 36. Common ingredient
in the black southern diet is A. Corn – based dishes B. Hot pepper sauces C. Lard D.
All of the above E. None of the above Chapter 9, Mexico,
Review Slide 15 37. Supervises the use
of home remedies in a Mexican home. A.
Mother or grandmother B. Mother only C. Grandmother only D. Certified dietitian Chapter 8, Africa,
Review Slide 12 38. During enslavement
period, two foods that originated in Africa that were eaten by American
black slaves in the South were A.
Okra & Cow peas B. Corn & Millet C. Cassava & Millet D. Okra & Millet Chapter 8, Africa,
Review Slide 13 39. Percent of the US
population that are African American. A. 11% B. 40% C.
12% D. 10% What would make 'A'
correct? What would
make 'B' correct? What would make 'D'
correct? Chapter 8, Africa,
Review Slide 13 40. Made up of meat,
poultry, fish combined in thick stews & soups. A. Jambalaya B. Haute C. Provincial D.
Gumbo What would make 'A'
correct? What would make 'B'
correct? What would make 'C'
correct? Chapter 9, Mexico,
Review Slide 15 41. A digestive ailment
characterized by nausea, gas, and weakness that may be caused due to
eating too many hot or cold foods with a ball or wad of food adhering to
the stomach. A. Susto B. Espanto C. Bilis D.
Empacho What would make 'A'
correct? What would make 'B'
correct? What would make 'C'
correct? Chapter 9, Mexico,
Review Slide 16 42. Mexican word for
lunch is A. Desayuno B.
Comida C. Zakuski D. Smorgasbord What would make 'A'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 9, Mexico,
Review Slide 17 43. Hogs, Rice,
Cinnamon, Garlic, Onions, Sugar cane, and Wheat were A. New Worlds
contribution to Africans B.
Spanish contributions to Mexico C. Americas
contribution to Italy, Spain, and Portugal D. None of the above
Chapter 9, Central
America, Review Slide 17 44. Corn, beans, squash
and tomatoes were foods eaten by the A.
Early Mayans B. Africans C. Mexicans D. Central Americans What would make 'B'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 6, France, p.
127 45. Provincial cuisine
is A.
Simpler fare made at home
featuring fresh local ingredients B. Simpler fare made at
restaurants featuring fresh local ingredients C. Elegant and formal
fare mostly prepared in restaurants using the best ingredients D. Elegant and formal
fare mostly prepared at home using the best ingredients. What would make 'C'
correct? Chapter 6, Great
Britain, p. 130 46. A substantial meal
that includes potted meat, fish, shrimp, ham salad, salmon cakes,
fruits, and a selection of cakes and pastries, it is associated with
working-class or rural families who have maintained the custom of a
large lunch. A.
High tea B. Smorgosbord C. Buffet D. Camido What would make 'B'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 6, Italy, p.
139 47. Pasta is a common
dish throughout Italy but in this region it is usually made without
eggs, generally in a tubular form such as Macaroni and Ravioli is served
unfilled with a tomato sauce. A. Northern Region C. Eastern Region D. Western Region What would make 'A'
correct? Chapter 6, Spain, p.
136 48. Reason for this
group of people to immigrate to the US in the later 19th
century were due to poor economic conditions. A. British B. Hungarians C.
Spainiards D. Scandinavians What would make 'A'
correct? What would make 'B'
correct? What would make 'D'
correct? Chapter 8, Africa, p.
195 49. Recognizes the
African diaspora and celebrates the unity of all people of African
heritage. Each day a new candle is lit to symbolize one of seven
principles. A. Hanukkah B.
Kwanzaa C. Candelaria Day D. Bastille Day What would make 'A'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 8, Africa, p.
197-198 50. Caused by excess
blood that migrates to one part of the body, typically the head, and is
caused by eating excessive amounts of rich foods or foods that are red
in color (beets, carrots, grape juice, red wine, and red meat especially
pork). A. Low blood B. Thin blood C. Unclean blood D.
High blood E. Bad blood What would make 'A'
correct? What would make 'B'
correct? What would make 'C'
correct? What would make 'E'
correct? Chapter 9, Mexico, pp.
205 – 206 51. Those who are born
in the United States from the descendants of the wealthy Mexican
landowners who controlled the area from California to Texas in the 18th
and early 19th centuries to the children of the most recent
arrivals. A. Braceros B.
Chicanos C. Undocumented
residents D. None of the above What would make 'A'
correct? What would make 'C'
correct? Chapter 8, Africa, p.
187 52. Traditional views
of illness in the African community include A. Natural forces B. Supernatural forces C. Social forces D.
All of the above Chapter 6, Italy, p.
145 53. Among Italian
Americans, it is a traditional custom to serve 7 seafood dishes at A.
Christmas or Christmas Eve B. Easter C. Good Friday D. St. Joseph’s Day Chapter 7, p. 161 54. Bread is a staple
item and there are more than 100 different varieties here. A.
Central European and FSU B. Germany C. Poland D. Russia What would make 'B'
correct? What would make 'C'
correct? What would make 'D'
correct? Chapter 7, p. 161 55. Kielbasa, a
garlic-flavored pork sausage is famous from A. Russia B. Germany C.
Poland D. Hungary What would make 'A'
correct? What would make 'B'
correct? What would make 'D'
correct? 56 – 65 Match the
following: 56 - 60 Choose from the
following religions that are mostly practiced in these countries. The
letters can be used more than once or a letter may not be used at all. 56. In Scandanavia,
majority of the people are LUTHERAN 57. In Germany,
majority of the people are LUTHERAN 58. In Russia, majority
of the people are RUSSIAN ORTHODOX 59. In the Ukaraine,
majority of the people are ROMAN CATHOLIC 60. In Britain,
majority of the people are PROTESTANT 61 – 65 Choose from the
following foods commonly used in their region. The letters may be used
more than once or not at all. 61. Spanish
contributions to Mexico were Hogs, Rice,
Cinnamon, Garlic, Onions, Sugar Cane, wheat 62. Staple crops of
Africans were Cassava, Millet,
Plantains, and Peanuts 63. Foods eaten by the
early Mayans were Corn, beans,
squash, tomatoes 64. Common ingredients
in the black southern diet were Corn based dishes,
hot pepper sauces, and lard 65. The core food of
Scandinavians is NONE OF THE ABOVE Essay Question 1: 66 –
70 List 5 of the 6 things
you should know when preparing French dishes. 66. Do not
under-cook or over cook food 67. With the
exception of salads and fruits, never serve uncooked food 68. Never serve
sweet sauces over fish 69. Never mix sweet
and sour flavors in the same dish 70. Always use the
freshest, best tasting ingredients. Essay Question 2: 71-75 List 5 of the 6
possible problems associated with Pica 71. Excessive Weight
Gain 72. Iron deficiency
- Anemia 73. Hyperkalemia 74. Gas and
Constipation 75. Aggravated HTN |
Previous Archives: Food and Culture Sample Exam II (Feb 27, 07, 11:50 a.m.) Food and Culture Sample Exam I Part II (Feb 01, 07, 2:15 p.m.) Food and Culture Sample Exam I (Jan 31, 07, 10:15 p.m.)
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