Foods Culture Exam 2

What are the main grains/carbs in the Chinese diet?

Rice, wheat, and noodles
Wonton skins are also commonly made from wheat

What are some common Chinese dishes?

Peking duck, mongolian firepot, moo shu pork, pot stickers, char siu bao, and spring rolls

What is dim sum?

A variety of small, bite-sized dishes commonly served with tea, including items such as char siu bao and spring rolls

What are common fruits in Chinese cuisine?

Bitter melon and winter melon

What are common veggies in the Chinese diet?

Bok choy, Chinese cabbage, daikon, lotus root, water chestnut, and snow peas

What are common meats/protein foods in the Chinese diet?

Pork, duck, chicken, fish, and eggs

Is dairy a major part of the traditional Chinese diet?

No, dairy products are generally not

What foods help provide calcium when dairy intake is low?

Soy products, some veggies, and eating the soft bones of fish

What are common uses/forms of soybeans in Chinese cuisine?

Soy milk, tofu, preserved/fermented black beans, fermented bean curd, sprouts, soy flour, and soy sauce

What is five-spice powder made of?

Star anise, pepper, cinnamon, cloves, and fennel

What is ginger root used for in Chinese cooking?

It is peeled and grated to add flavor and heat to dishes

What are 3 common Chinese sauces?

Hoisin, oyster sauce, plum sauce

Describe hoisin sauce

dark, thick bean sauce with garlic

Describe oyster sauce

Dark, salty, soy-based sauce with an oyster flavor

Describe plum sauce

Sweet and sour sauce

How many meals do Chinese people eat per day?

3 plus lots of snacks

What is an important principle in traditional Chinese food culture?

Maintaining a balance between yin and yang foods

What utensils are commonly used in Chinese food?

Chopsticks and a porcelain soup spoon

Why are chopsticks effective for Chinese meals?

Food is usually prepared in bite-sized or small pieces

What are common kitchen tools used in Chinese cooking?

Wok, rice cooker, and bamboo steam trays

How does agriculture differ between northern and southern China?

North produces 1 crop annually

South can produce 3 crops during the same period because of its warmer climate and longer growing season

What are major agricultural crops to remember for China?

Rice and wheat
Rice is especially important in southern China, while wheat is more important in northern China

What are the main characteristics of the traditional Chinese diet?

Low in fat and dairy, high in complex carbs and sodium

How common is lactose intolerance among Chinese Americans according to the slides?

It has been reported in up to 75%

How do obesity rates traditionally compare in Chinese Americans?

Overweight and obesity rates are generally lower than in many other populations

How does T2DM prevalence compare in Chinese Americans?

They have a higher prevalence of T2DM than Caucasians according to the slides

What is an important cultural belief about health among Chinese Americans?

Personal responsibility for health is emphasized, and maintaining health can be viewed as an obligation to family and society

How do Chinese Americans’ use of biomedical health care services compare with other ethnic groups?

Hospitalization rates and use of healthcare services are lower

What can affect the dietary intake of Chinese Americans?

Birthplace and degree of acculturation can affect dietary patterns

What should a dietitian consider when counseling a Chinese American client?

Individual food preferences, cultural beliefs, birthplace, and level of acculturation

Soba

Japanese buckwheat noodles

Udon

Japanese thick wheat noodles

Wonton

thin dough wrapper/dumpling (filled)

Daikon

Asian white radish

Ginger root

spice/flavoring

Miso

fermented soybean paste

Sake

Rice alcohol

Chinese cabbage

leafy vegetable

Bok choy

leafy green vegetable

Congee

rice porridge

Mochi

Japanese sticky rice cake

Durian

tropical fruit

Peking duck

roasted duck with crispy skin

Mongolian firepot

hot-pot dish where meat and vegetables are cooked in a shared pot of broth

Moo shu pork

stir-fried pork with vegetables

Pot stickers

pan-fried dumplings with a crispy bottom, filled with meat and vegetables

Char siu bao

Steamed buns filled with sweet, savory bbq pork

Spring rolls

thin wrappers filled with vegetables/meat and fried until crispy

Where is Japan located?

East of the Asian continent

What are Japan’s 4 main islands?

Hokkaido, Honshu, Shikoku, and Kyushu

Where is Okinawa?

Far southwest of Japan

Describe Korea’s geography

Mountains in the east that descend to coastal plains in the west.

What borders Korea?

China to the north, Yellow Sea to the west, and East China Sea toward Japan to the east

What are the 2 major Japanese crops

Rice and soybeans

What are the main features of Japanese agriculture?

Small intensively farmed fields with little wasted land

Why is Japanese livestock production limited?

Land constraints

What is Kobe beef known for?

High quality meat

What is Korea’s major grain crop?

Rice

What other important grains are grown in Korea?

Barley and corn

Why are soybeans important in Korea?

They are essential in the diet and grown in large quanitities

What fruits grow well in Korea?

Apples, peaches, persimmons, grapes

Where do tangerines thrive in Korea?

The far southern part of the country

What livestock are raised in Korea?

Cattle, pigs, goats, rabbits, chickens

What is glutinous rice used to make?

Sticky rice paste shaped into balls or cakes

What are common Japanese soy products?

Tofu, soy sauce, miso, okara

What is miso

Fermented soybean paste

What is okara

Dried powdered pulp left from tofu production

What is sashimi

Fish served without cooking

What is sushi?

Vinegared rice served with seafood and/or veggies rolled in nori

What is nori?

Dried seaweed used to wrap sushi

What is tempura?

Shrimp, meat, or veggies dipped in batter and deep-fried

What is dashi?

Stock made with dried bonito and dried kelp

What is miso soup made with?

Dashi, miso, and other ingredients

What are soba noodles made from?

Buckwheat flour

What are udon noodles made from?

Wheat flour

What are tsukemono?

Pickled veg served with meals

What is sunomono?

Pickled veg salads

What are common Japanese vegetables?

Bamboo shoots, lotus root, burdock, Japanese eggplant, kabocha, daikon, cucumbers, spinach

What is kimchi?

Fermented, pickled veggies traditionally stored for winter

What vegetables commonly make up kimchi?

Cabbage, cucumbers, and daikon

What seasonings are used in kimchi?

Salt, onions, hot red pepper, ginseng, garlic, scallions, and ginger

How is kimchi preserved?

Salt and fermentation, which develops acidity

How is kimchi served?

At all Korean meals as a main dish or accompaniment

What are common Korean rice dishes?

Rice balls, rice cakes, rice porridge, and stir-fried rice

What may be added to Korean rice porridge?

Red beans, bean sprouts, or other veg

How are Korean noodles made at home?

Wheat flour and egg are made into dough, cut into noodles, and boiled

How commonly are soups eaten in Korea?

At any or all 3 daily meals

What may Korean soups contain?

Seasonings, meat or fish, and veg

What seafood is common in Korea?

Crabs, shrimp, clams, oysters, bream, cod, herring

What is bulgogi?

Korean barbecued meat

What other protein foods are eaten in Korea?

Beef, pork, chicken, and eggs

Are dairy products generally part of the Korean diet?

No according to the slides

How many meals do people traditionally eat daily in Japan and Korea?

3 meals: breakfast is hearty, lunch lighter, and snacking is common

How are traditional Korean meals served?

On long, low tables with diners traditionally sitting on the floor without shoes

What is placed at each Korean diner’s setting?

Chopsticks, bowl of rice, bowl of soup

How are other dishes served at Korean meals?

Shared in the middle of the table with sauces and condiments replenished as needed

What does chiffonade mean?

Cut leafy greens into fine shreds

What is deep-fat frying?

Frying food in enough fat to cover it

How should flower vegetables be cleaned if insects may be trapped in the buds?

Soak briefly in salted water

Should thawed frozen vegetables be refrozen?

No, quality decreases