Test Bank for Food and Culture, 6th Edition

Test Bank for Food and Culture, 6th Edition

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 Test Bank1 for Food and Culture 6e
Chapter 6: Northern and Southern Europeans
Multiple Choice Questions

1. Which group created the first large wave of Catholic immigration?

a. British, before 1700
b. Irish, before 1700
c. Irish, after 1800
d. Spanish, after 1800
e. Italians, between 1700 and 1800

2. Since the 1970s, approximately how many British have immigrated to the U.S. per year?
a. 10-20 thousand
b. 20-30 thousand
c. 50-60 thousand
d. 60-70 thousand

3. As of the 2008 census, approximately how many immigrants identified themselves as Scottish or
having Scotch Irish heritage?
a. 5 million
b. 20 million
c. 11 million
d. 9 million

4. The Cajuns of Louisiana are descended from

a. French immigrants.
b. French Canadian immigrants.
c. the French Creole population.
d. a French and Spanish mix of the Creole population.
e. none of the above

5. Which country in Europe has some of the best farmland and three-fifths of its land under cultivation?
a. Great Britain
b. Ireland
c. France
d. Italy

6. Many of the mainstream American worldviews, such as family structure and view of food and
health, are typical of the
a. Italians.
b. Irish.
c. Spanish.
d. British.
e. Portuguese.

1 By Tawni Holmes, Ph.D., R.D., University of Central Oklahoma

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© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
7. What are the four meals of the day in Great Britain?
a. Breakfast, lunch, supper, and dinner
b. Breakfast, lunch, tea, and supper
c. Breakfast, lunch, tea, and the evening meal
d. Breakfast, lunch, supper, and dinner
e. None of the above

8. In France, what are general categories that can be used to describe the two types of cuisine?
a. Cassoulets and caviar
b. Haute and provincial
c. Caviar and condiments
d. Haute and cassoulets
e. Haute and quotidian

9. What is the key ingredient in “ploughman’s lunch” served in British and Irish pubs?
a. Eggs
b. Fish
c. Lamb
d. Cheese

10. In Devonshire a slightly fermented, thickened cream that is spread on scones and biscuits is called
what?
a. Clotted cream
b. Whipped Cream
c. Cottage Cream
d. Cream cheese

11. Laverbread is made from laver and what other ingredient before it is fried?
a. Flour
b. Oatmeal
c. Crackers
d. Baking Soda

12. Which area is known for its apple brandy drink called Calvados?
a. Germany
b. France
c. Normandy
d. Britain

13. À la Provençal means a dish containing what three items?

a. Tomatoes, garlic, and olive oil
b. Eggs, cheese, and tomatoes
c. Onions, olives, and eggs
d. Peppers, garlic, and tomatoes

14. What are the parts of an animal that are often discarded such as lamb’s brain, pig’s tail, and calf’s
heart called?
a. Mirepoix
b. Veloute
c. Offal
d. Trifle

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
15. In Britain and Ireland, most people take a break in the afternoon and have a pot of tea. When this is
accompanied by a substantial meal, what is it called?
a. Late tea
b. High tea
c. Heavy tea
d. Afternoon tea

16. What is the traditional entrée served on New Year’s Eve in Scotland?
a. Haggis
b. Bangers and mash
c. Fish and chips
d. Shepherd’s pie

17. The Cajun music style zydeco got its name from what vegetable?
a. Red pepper
b. Potato
c. Yellow squash
d. Green bean

18. British pubs usually serve which type of rich, amber-colored beer, strongly flavored with hops?
a. Stout
b. Wheat
c. Lager
d. Bitters

19. What island is located off the boot toe of Italy?

a. Sicily
b. Cape Verde
c. Iberia
d. Azore el Madeira

20. What is the capital of Campania in southern Italy?

a. Sicily
b. Rome
c. Naples
d. Florence

21. Why did a wave of Spaniards immigrate to the U.S. in the late 19th century?
a. Because of the potato blight
b. Because of poor economic conditions
c. Because of religious conflict
d. All of the above
e. None of the above

22. The majority of immigrants from southern Europe were of what origin?
a. Spanish
b. Italians
c. Portuguese
d. French

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
23. Immigrants that came to the U.S. from the Madeira and Azore islands are from what country?
a. Italy
b. Portugal
c. Spain
d. Greece

24. Approximately how many Americans of Italian descent are in the United States today?
a. 7 million
b. 10 million
c. 18 million
d. 22 million

25. What religion has the highest membership in both Italy and Spain?
a. Protestant Christianity
b. Roman Catholic
c. Wicca
d. Islam
e. None of the above

26. What is the most popular and colorful social and religious event for the Portuguese in the U.S.?
a. Festa de Sennor da Pedra
b. Christmas
c. Holy Ghost (Spirit) Festival
d. Easter

27. What foods do Italians consider to be “heavy” foods?

a. Pasta and cheese
b. Pasta and red meat
c. Baked and fried foods
d. Fried foods and red meat
e. Baked foods and red meat

28. Which food listed below is typically found in the diet of southern Italians but is not indigenous to
Europe?
a. Pork
b. Olives
c. Tomatoes
d. Basil
e. Beans

29. The climate and geography of Italy has led to more

a. tomato- and cream-based dishes in the northern region.
b. tomato-based dishes in the northern region.
c. cream-based dishes in the southern region.
d. cream- and cheese-based dishes in the northern region.
e. all of the above

30. In the 1600s, who first added sugar to the bitter chocolate beverage native to Mexico?
a. French
b. British
c. Spanish
d. Portuguese
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© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
31. What is the shape of fusilli and rotelle pasta?
a. Spiral
b. String
c. Shell
d. Bowtie

32. Which European country is the largest producer of olives in the world?
a. Italy
b. Spain
c. Portugal
d. Greece

33. What is the name of a refreshing pureed vegetable soup that is usually served cold in Spain?
a. Paella
b. Alioli
c. Manchego
d. Gazpacho

34. What is the name of a stew made from pig hearts and liver, then served with beans or potatoes in
Portugal?
a. Cacoila
b. Lamprey
c. Asada no espeto
d. Caldo verde

35. What is the name of cornmeal mush that is often served with cheese or sauce in Italy?
a. Risotto
b. Polenta
c. Panettone
d. Burrida

36. What is the name of a stuffed pasta named for its “little hat” shape served in Bologna, Italy?
a. Cappelleti
b. Sopesseta
c. Tortellini
d. Prosciutto

37. Rome, the capital of Italy, is best known for what long, flat egg noodle that is mixed with butter and
grated cheese?
a. Saltimbocca
b. Alla Fiorentina
c. Fettucine Alfredo
d. Spaghetti

38. In Italy, what dish consists of pizza dough that is folded over a filling of cheese, ham, or salami, then
baked or fried?
a. Calzone
b. Stuffed crust
c. Canoli
d. Zeppole

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
39. What is the Spanish tomato soup that is thickened with bread crumbs and garnished with Serrano
ham and hard-boiled eggs called?
a. Arroz negro
b. Angulas
c. Salmorejo
d. Pipperrada vasca

40. Crunchy twice-baked cookie slices served on special occasions in Italy are called:
a. Marsala.
b. shortbread.
c. biscotti.
d. canolli.

41. What is a light breakfast of coffee and bread or churros eaten at about 8 a.m. in Spain called?
a. Desayuno
b. Tapas
c. Merienda
d. Comida

42. What are “little candies” that are served in Italy called?
a. Torrone
b. Confetti
c. Amaretti
d. Cassata

43. What is the popular wine custard dessert thought to have been created by Franciscan monks to
increase male vigor?
a. Crostini
b. Saltimboca
c. Minestra
d. Zabaglione

44. The Mediterranean diet has what key component?

a. Low intakes of phytochemicals
b. High relative intakes of monounsaturated fats
c. High relative intakes of animal fats
d. Low intakes of fish

45. What is the term used by Italian Americans for a health care provider that is warm and empathetic?
a. Simpatico
b. Superba
c. Suspiro
d. Cacoila

True/False Questions

_____ 1. Nearly all British immigrants to America were Catholic.

_____ 2. An estimated 36 million Americans today are of Irish descent.
_____ 3. The British family structure reflects the majority family structure of Americans today.

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
_____ 4. The British diet has many flavorful types of chutney that were adapted from fare from the
West Indies.
_____ 5. Mardi Gras is celebrated in France just before the start of the Lenten season.
_____ 6. Creole and Cajun are both the same groups and these terms are used interchangeably.
_____ 7. A dry meal is served once a week by some Italian Americans to “cleanse out the system.”
_____ 8. While it was traditional for Spain and Italy to celebrate religious feast days, this custom is no
longer followed.
_____ 9. In Italy, one traditional custom is to serve seven seafood dishes on Christmas Eve.
_____ 10. Southern Europeans may have a higher rate of lactose intolerance than do northern
Europeans.

Matching Questions

a. An Irish Sunday supper item

b. A French lunch item
c. An Italian lunch item
d. A Basque dinner item
e. A Portuguese breakfast item

_____ 1. Bacalao al a vizcaina

_____ 2. Colcannon
_____ 3. Chouriço
_____ 4. Spaghetti con Cozze
_____ 5. Pâté

Short Essay Questions

1. Contrast the religion and socioeconomic status of the early Scotch Irish immigrants in the 1700s to
that of the second wave of Irish immigrants in the mid-1800s.

2. Describe who the ancestors of the Cajuns were and briefly describe what typifies Cajun cuisine today.

3. What are the main features of the diet typical of northern Europeans that today are typical of the
American diet in general?

4. What are some of the features of the Mediterranean diet that may be health promoting?

5. When comparing northern and southern Italy, what are the main regional differences in pasta and in
other core foods?

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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
Test Bank for Food and Culture, 6th Edition

Answer Key for Chapter 6

Multiple Choice

1. c (p. 132) 13. a (p. 140) 25. b (p. 149) 37. c (p. 154)
2. a (p. 132) 14. c (p. 140) 26. c (p. 158) 38. a (p. 155)
3. d (p. 133) 15. b (p. 142) 27. d (p. 158) 39. c (p. 155)
4. b (pp. 132-133) 16. a (p. 143) 28. c (p. 150) 40. c (p. 156)
5. c (p. 130) 17. d (p. 143) 29. d (p. 152) 41. a (p. 156)
6. d (pp. 134-135) 18. d (p. 138) 30. c (p. 158) 42. b (p. 157)
7. c (p. 141) 19. a (p. 146) 31. a (p. 150) 43. d (pp. 156, 157)
8. b (p. 138) 20. c (p. 155) 32. b (p. 152) 44. b (p. 159)
9. d (p135) 21. b (p. 147) 33. d (p. 152) 45. a (p. 159)
10. a (p. 137) 22. b (p. 147) 34. a (p. 153)
11. b (p. 137) 23. b (p. 148) 35. b (p. 153)
12. c (p. 138) 24. c (p. 148) 36. a (p. 154)

True/False

1. F (p. 134) 4. F (p. 140) 7. F (p. 158) 10. T (p. 145)

2. T (p. 133) 5. T (p. 145) 8. F (p. 149)
3. T (p. 134) 6. F (pp. 143-144) 9. T (p. 157)

Matching

1. d (pp. 155-156)
2. a (p. 137)
3. e (p. 153)
4. c (p. 153)
5. b (pp. 139, 140)

Short Essay Questions (page references)

1. p. 132
2. pp. 132-135, 144
3. pp. 143-145
4. p. 159
5. pp. 150, 152, 153-155

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© 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

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