Test Bank For Food and Culture 7th Edition

Test Bank for Food and Culture, 7th Edition
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Chapter 06 - Northern and Southern Europeans
True / False
1. Nearly all British immigrants to America were Catholic.

a. True
b. False
ANSWER: False
REFERENCES: Northern Europeans -- Cultural Perspective
KEYWORDS: Bloom's: Understand
2. An estimated 34.7 million Americans today are of Irish descent.

a. True
b. False
ANSWER: True
3. The British family structure reflects the majority family structure of Americans today.
a. True
b. False
ANSWER: True
4. British meat dishes may include flavorful types of chutney that originated from India..
a. True
b. False
ANSWER: True
REFERENCES: Northern Europeans -- Traditional Food Habits
5. Mardi Gras is celebrated in France just before the start of the Lenten season.
a. True
b. False
ANSWER: True
REFERENCES: Northern Europeans -- Contemporary Food Habits in the United States
6. Creole and Cajun are both the same type of food and these terms are used interchangeably.
a. True
b. False
ANSWER: False
REFERENCES: Northern Europeans -- Contemporary Food Habits in the United States
7. A dry meal is served once a week by some Italian Americans to “cleanse out the system.”
a. True
Cengage Learning Testing, Powered by Cognero Page 1
b. False
ANSWER: False
REFERENCES: Southern Europeans -- Traditional Food Habits
8. While it was traditional for Spain and Italy to celebrate religious feast days, this custom is no longer followed.
a. True
b. False
ANSWER: False
9. Among Italian Americans, one traditional custom is to serve seven seafood dishes on Christmas Eve.
a. True
b. False
ANSWER: True
10. Southern Europeans may have a higher rate of lactose intolerance than do other European groups.
a. True
b. False
ANSWER: True
REFERENCES: Southern Europeans -- Contemporary Food Habits in the United States
Multiple Choice
11. Which group created the first large wave of Catholic immigration consisting of approximately two million people?
a. British, before 1700
b. Irish, before 1700
c. Irish, after 1800
d. Spanish, after 1800
e. Italians, between 1700 and 1800
ANSWER: c
12. Since the 1970s, approximately how many British have immigrated to the U.S. per year?
a. 5-10 thousand
b. 10-20 thousand
c. 20-30 thousand
d. 50-60 thousand
e. 60-70 thousand
ANSWER: b

13. As of the 2013 census, approximately how many people identified themselves as Scottish or having Scotch Irish
heritage?
a. 5 million
b. 20 million
c. 11 million
d. 8 million
e. 34 million
ANSWER: d
14. 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. Andorran immigrants.
ANSWER: b
15. Which country in Europe has some of the best farmland, with three-fifths of its land under cultivation?
a. Great Britain
b. Ireland
c. France
d. Italy
e. Scotland
ANSWER: c
REFERENCES: Northern Europeans
16. 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.
ANSWER: d
REFERENCES: Northern Europeans

17. What are the four meals of the day in Great Britain?
a. breakfast, lunch, supper, and dinner
b. breakfast, brunch, tea, and supper
c. breakfast, lunch, tea, and the evening meal
d. breakfast, lunch, supper, and tea
e. brunch, supper, tea, and the evening meal
ANSWER: c
18. In France, what general categories 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
ANSWER: b
19. What is the key ingredient in “ploughman’s lunch” served in British and Irish pubs?
a. eggs
b. fish
c. lamb
d. cheese
e. bread
ANSWER: d
20. 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
e. butter fat
ANSWER: a
21. Laverbread is made from laver and what other ingredient before it is fried?
a. flour
b. oatmeal
c. crackers
d. baking Soda
e. bacon
ANSWER: b
22. Which area is known for its apple brandy drink called Calvados?
a. Germany
b. Brittany
c. Normandy
d. Britain
e. Scotland
ANSWER: c
23. 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
e. garlic, olive oil, and capers
ANSWER: a
24. 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
e. sweetbreads
ANSWER: c
25. 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
e. provincial tea
ANSWER: b
26. 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
e. spice cake
ANSWER: a
27. The Cajun music style zydeco got its name from what vegetable?
a. red pepper
b. potato
c. yellow squash
d. green bean
e. okra
ANSWER: d
28. British pubs usually serve which type of top-fermented, amber-colored beer, strongly flavored with hops?
a. stout
b. wheat
c. lager
d. bitters
e. pale ale
ANSWER: d
29. What island is located off the boot toe of Italy?

a. Sicily
b. Cape Verde
c. Iberia
d. Azore el Madeira
e. Crete
ANSWER: a
REFERENCES: Southern Europeans
30. What is the capital of Campania in southern Italy?

a. Sicily
b. Rome
c. Naples
d. Florence
e. Milan
ANSWER: c
31. 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. because of volcanic eruptions that devastated their land
e. because of job loss
ANSWER: b
REFERENCES: Southern Europeans -- Cultural Perspective
32. The majority of immigrants from southern Europe were of what origin?
a. Spanish
b. Italian
c. Portuguese
d. French
e. Sicilian
ANSWER: b
33. 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
e. Basque
ANSWER: b
REFERENCES: Southern Europeans
34. Approximately how many Americans of Italian descent were in the United States as of 2013?
a. 7 million
b. 10 million
c. 17 million
d. 22 million
e. 27 million
ANSWER: c

35. What religion has the highest membership in both Italy and Spain?
a. Protestant Christianity
b. Roman Catholic
c. Wicca
d. Islam
e. Episcopalian
ANSWER: b
36. 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
e. Feast of the Most Blessed Sacrament
ANSWER: c
37. 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
ANSWER: d
38. 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
ANSWER: c
39. 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. cheese-filled pasta dishes in the southern region.
ANSWER: d
40. In the 1600s, who first added sugar to the bitter chocolate beverage native to Mexico?
a. French
b. British
c. Spanish
d. Portuguese
e. Italians
ANSWER: c
41. What is the shape of fusilli and rotelle pasta?

a. spiral
b. string
c. shell
d. bowtie
e. flat
ANSWER: a
42. Which European country is the largest producer of olives in the world?
a. Italy
b. Spain
c. Portugal
d. Greece
e. France
ANSWER: b
43. 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
e. borscht
ANSWER: d


44. 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
e. chourico
ANSWER: a
45. 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
e. orzo
ANSWER: b
46. 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
e. mortadella
ANSWER: a
47. 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
e. capellini
ANSWER: c
48. 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
e. pizza e fagiole
ANSWER: a
49. 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
e. arroz negro
ANSWER: c
50. Crunchy twice-baked cookie slices served on special occasions in Italy are called:
a. Marsala.
b. shortbread.
c. biscotti.
d. canolli.
e. gnocchi.
ANSWER: c
51. 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
e. croquetas
ANSWER: a
52. What are “little candies” that are served in Italy called?
a. torrone
b. confetti
c. amaretti
d. cassata
e. cannolli
ANSWER: b
53. 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
e. torrone
ANSWER: d
54. The Mediterranean diet has what key characteristic?

a. low intakes of phytochemicals
b. high relative intakes of monounsaturated fats
c. high relative intakes of animal fats
d. low intakes of fish
e. low intake of complex carbohydrates
ANSWER: b
55. What is the term used by Italian Americans for a health care provider who is warm and empathetic?
a. simpatico
b. superba
c. suspiro
d. cacoila
e. tipo
ANSWER: a
Matching
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
Northern Europeans -- Traditional Food Habits
56. Bacalao al a vizcaina
ANSWER: d
57. Colcannon
ANSWER: a
58. Chouriço
ANSWER: e
59. Spaghetti con Cozze

ANSWER: c
60. Pâté
ANSWER: b
Essay
61. 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.
ANSWER: The first Irish people to immigrate in substantial numbers to the United States were the descendants of
Scottish Presbyterians who had settled in Northern Ireland in the seventeenth century. Large-scale
immigration began in the eighteenth century, and by 1775 there were an estimated 250,000 Scotch Irish
living in the American colonies. Most of the immigration was the result of an economic depression
brought on by a textile slump in Ireland.
Irish Catholics started to arrive in the United States by 1820, and their immigration reached an apex
between 1840 and 1860, when approximately 2 million people arrived. The impetus to leave Ireland was
not only religious persecution but also repeated crop failures. The potato blight that destroyed their
principal crop in 1845 resulted in death by starvation of 1 million Irish people. The Irish Catholics were
the first great ethnic minority in American cities.
62. Describe who the ancestors of the Cajuns were and briefly describe what typifies Cajun cuisine today.
ANSWER: When the English gained control of Canada, many French Canadians moved to the United States; in
some instances they were deported from Canada. Groups of French Canadians from Acadia (Nova
Scotia, New Brunswick, Prince Edward Island, and part of Maine) relocated, often not by choice, to
central and southern Louisiana; their descendants are known as Cajuns. The Cajuns settled in rural and
inaccessible areas of southern Louisiana, the bayous, and along the Mississippi River. Primarily farmers,
fishermen, and herders, they were self-sufficient and kept to themselves.
Ingredients for Cajun cooking reflect the environment of Louisiana: Bayou Cajun foods are from lake
and swamp areas, whereas prairie Cajun dishes are found in inland areas. Fish and shellfish abound,
notably crawfish, crabs, oysters, pompano, redfish, and shrimp, to name just a few. Shellfish is
commonly eaten raw on the half shell (oysters) or boiled in a spicy mixture. Gumbo and jambalaya are
often made with seafood. Other key ingredients in Cajun cooking are rice, red beans, tomatoes, chayote
squash, eggplant, spicy hot sauce, and a variety of pork products.
REFERENCES: Northern Europeans -- Cultural Perspectives; Northern Europeans -- Contemporary Food Habits in the
United States


63. What are the main features of the diet typical of northern Europeans that today are typical of the American diet in
general?
ANSWER: American food habits have been greatly influenced by British and Irish immigrants. Meal patterns and
composition are very similar to those in Great Britain. The typical meal of a meat, poultry, or fish main
dish served with vegetable and starch side dishes, and often bread, continues to this day. The influence
of the British and French on American cuisine is undoubtedly one reason the U.S. diet is high in
cholesterol and fat, and low in fiber and complex carbohydrates.
64. What are some of the features of the Mediterranean diet that may be health promoting?
ANSWER: In general, the Mediterranean diet, which is typified in southern Italy and Spain, has been characterized
as health promoting due to a high intake of complex carbohydrates, a high intake of protective
phytochemicals, and a low intake of fat with a higher proportion of monounsaturated fats from olive oil
as compared to saturated animal fats. The greater emphasis on grains, legumes, vegetables, and fruits;
lower intakes of meat and dairy foods; and promotion of wine in moderation differentiate the
Mediterranean diet from that recommended by U.S. health officials.
65. When comparing northern and southern Italy, what are the main regional differences in pasta and in other core foods?
ANSWER: Pasta is the quintessential dish throughout the nation. It is prepared fresh, from dough made with the
addition of eggs, or dried, from a dough made without eggs. In the north, fresh pastas are more common,
and stuffed versions made with bits of meat, cheese, and vegetables, such as ravioli, are especially
popular. Pasta in the north is also frequently topped with rich cream sauces. In the agriculturally poorer
south, the pasta is generally dried, and it is usually served unfilled with a tomato-based sauce.
Other broad differences are that northern fare uses more butter, dairy products, rice, and meat than the
south, which is notable for the use of olive oil, more fish, and more beans and vegetables, such as
artichokes, eggplants, bell peppers, and tomatoes. Garlic is found throughout the nation, though it is
more popular in the north.
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Test Bank for Food and Culture, 7th Edition

Test Bank for Food and Culture, 7th Edition

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1. Nearly all British immigrants to America were Catholic.

2. An estimated 34.7 million Americans today are of Irish descent.

REFERENCES: Northern Europeans -- Cultural Perspective

14. The Cajuns of Louisiana are descended from

Cengage Learning Testing, Powered by Cognero Page 3

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

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

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

Cengage Learning Testing, Powered by Cognero Page 7

KEYWORDS: Bloom's: Understand

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

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

c. cream-based dishes in the southern region.

41. What is the shape of fusilli and rotelle pasta?

Cengage Learning Testing, Powered by Cognero Page 9

REFERENCES: Southern Europeans -- Traditional Food Habits

54. The Mediterranean diet has what key characteristic?

a. An Irish Sunday supper item

59. Spaghetti con Cozze

Cengage Learning Testing, Powered by Cognero Page 13

Chapter 06 - Northern and Southern Europeans

Cengage Learning Testing, Powered by Cognero Page 14

Visit TestBankBell.com to get complete for all chapters

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