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Food And Culture 6th Edition By Kittler Sucher Test Bank
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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

 

  1. 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?
  2. Sages
  3. Sojourners
  4. Nisei
  5. Taoist
  6. Settlers

 

  1. In what year could the Chinese first become naturalized U.S. citizens?
  2. 1932
  3. 1943
  4. 1956
  5. 1962

 

  1. Ch’an is one of two dominant schools of what religion in China?
  2. Confucian
  3. Fungsui
  4. Buddhist
  5. None of the above

 

  1. In Traditional Chinese Medicine, what is the vital force of life?
  2. Sheng
  3. Jing
  4. Yang
  5. Qi

 

  1. Which of the following is a traditional Chinese food that does not contain a product derived from soybeans?
  2. Fuyu or sufu
  3. Hoisin sauce
  4. Soy sauce
  5. Congee
  6. Bean curd

 

  1. What Chinese dumpling consists of small, steamed bundles made with wontons and filled with bits of shrimp, crab and vegetables?
  2. Sui mai
  3. Bok choy
  4. Rangoon
  5. Gai choy

 

  1. In China there are three general types of tea. Which of the following is not one?
  2. Green
  3. Brown
  4. Black
  5. Oolong

 

  1. What is the Chinese word for yellow rice wine?
  2. Mou tai
  3. Fen
  4. Bamboo leaf-green
  5. Hua diao

 

  1. Which of the following best describes Chinese food preparation?
  2. Most foods are eaten raw.
  3. Cooked foods may be eaten cold.
  4. Most food is cooked.
  5. b and c

 

  1. A brand of what popular Chinese alcoholic beverage is named for the infamous Mongolian ruler, Ghengis Khan?
  2. Sake
  3. Vodka
  4. Beer
  5. Scotch

 

  1. Which of the following correctly describes cai?
  2. Grain-based foods
  3. Very yin in nature
  4. Cooked meats and vegetables
  5. Used only in sauces
  6. Must be present for a meal to have occurred

 

  1. Chinese cooking has very specific regional variations based on climate. Which of the following is a dish traditionally associated with northern Chinese cooking?
  2. Dim sum
  3. Peking duck
  4. Zampa
  5. Fagara
  6. Tea-soaked duck

 

  1. Which of the following is an example of a northern culinary region of China?
  2. Shandong
  3. Yunnan
  4. Cantonese
  5. Sichuan

 

  1. What is the cooking style the majority of Chinese restaurants in the U.S. use, making it the most familiar to Americans?
  2. Hunan
  3. Sichuan
  4. Shandong
  5. 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)

 

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