Food And Culture 6th Edition By Kittler Sucher – Test Bank

Test Bank[1] for Food and Culture 6e
Chapter 11: East Asians

Multiple Choice Questions

1. How much of the world’s land mass does Asia encompass?
2. One third
3. One half
4. One eighth
5. One quarter

2. Chinese immigrants have been described according to their intention (or lack thereof) of returning back to China. Which of the following is the name for 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?
3. Sages
4. Sojourners
5. Nisei
6. Taoist
7. Settlers

3. In what year could the Chinese first become naturalized U.S. citizens?
4. 1932
5. 1943
6. 1956
7. 1962

4. Ch’an is one of two dominant schools of what religion in China?
5. Confucian
6. Fungsui
7. Buddhist
8. None of the above

5. In Traditional Chinese Medicine, what is the vital force of life?
6. Sheng
7. Jing
8. Yang
9. Qi

6. Which of the following is a traditional Chinese food that does not contain a product derived from soybeans?
7. Fuyu or sufu
8. Hoisin sauce
9. Soy sauce
10. Congee
11. Bean curd

7. What Chinese dumpling consists of small, steamed bundles made with wontons and filled with bits of shrimp, crab and vegetables?
8. Sui mai
9. Bok choy
10. Rangoon
11. Gai choy

8. In China there are three general types of tea. Which of the following is not one?
9. Green
10. Brown
11. Black
12. Oolong

9. What is the Chinese word for yellow rice wine?
10. Mou tai
11. Fen
12. Bamboo leaf-green
13. Hua diao

10. Which of the following best describes Chinese food preparation?
11. Most foods are eaten raw.
12. Cooked foods may be eaten cold.
13. Most food is cooked.
14. b and c

11. A brand of what popular Chinese alcoholic beverage is named for the infamous Mongolian ruler, Ghengis Khan?
12. Sake
13. Vodka
14. Beer
15. Scotch

12. Which of the following correctly describes cai?
13. Grain-based foods
14. Very yin in nature
15. Cooked meats and vegetables
16. Used only in sauces
17. Must be present for a meal to have occurred

13. Chinese cooking has very specific regional variations based on climate. Which of the following is a dish traditionally associated with northern Chinese cooking?
14. Dim sum
15. Peking duck
16. Zampa
17. Fagara
18. Tea-soaked duck

14. Which of the following is an example of a northern culinary region of China?
15. Shandong
16. Yunnan
17. Cantonese
18. Sichuan

15. What is the cooking style the majority of Chinese restaurants in the U.S. use, making it the most familiar to Americans?
16. Hunan
17. Sichuan
18. Shandong
19. Cantonese

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

Answer Key for Chapter 11

Multiple Choice

1. a (p. 301)
2. b (p. 303)
3. b (p. 303)
4. c (p. 305)
5. d (p. 306)
6. d (p. 309)
7. a (p. 310)
8. b (p. 311)
9. d (p. 311)
10. d (p. 311)
11. b (p. 311)
12. c (p. 313)
13. b (p. 312)
14. a (p. 312)

15.          d (p. 312)