International Food and Nutrition Test Notes Essay

Submitted By Patricia-Ajavon
Words: 2488
Pages: 10

FCS 250
International Foods & Nutrition
Chapter 7, Eastern Europe

Countries in Eastern Europe

Tatars- Mongol invaders who originally gathered military might under Genghis Khan and who conquered Russia under his grandson’s leadership.

Roma-Nomadic group originating from India that has spread into most parts of Europe and is especially numerous in Romania.

Bliny- Russian pancake, looks like crepe, eaten with fish

Cyrillic alphabet- writing system developed in the 9th–10th century ce for Slavic-speaking peoples of the Eastern Orthodox faith

Paskha- Sort of like a cheesecake, this dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent

Caviar- Salted processed roe (eggs) from sturgeon or some other large fish.

Borsch- eastern European soups made with beets, cabbage, potatoes, or other vegetables and served hot or chilled, often with sour cream

Danube River- Europe's second-longest river, located in Central and Eastern Europe flows through 10 countries: Austria, Bulgaria, Hungary & more.

Kasha- buckwheat, a term used in Central and Eastern Europe especially Russia, Ukraine and the United States for the pseudocereal buckwheat

Knedliky- boiled bread dumplings

Bigos- hearty dish featuring sausage, pork, beef, cabbage, sauerkraut, onions, mushrooms, and seasoning.

Dulceata- Romanian dish of simmered fruits in very heavy syrup.

Kielbasa- Polish sausage made of ground beef and pork, well-seasoned with garlic.

Pierogi- Polish dish consisting of small pockets of dough filled with such foods as mushroom, cheesy potato, or a sweet jam or fruit before they are boiled.

Gulyas (goulash)- Hungarian stew made with chunks of braised meat, seasoned with onion and paprika, and cooked with varying amounts of liquid.

Gnocchi- Yugoslavian small dumplings of wheat or cornmeal, or both
FCS 250
International Foods & Nutrition
Chapter 8 Italy
Terms, both culture and food ways:

Medici- Powerful Florentine banking family; Cosimo, Lorenzo, and Caterina (carried Florentine cuisine to France when she married King Henri II) are credited with influencing the artistic and culinary renaissance, particularly in the 15th and 16th centuries.
St. Peter’s Basilica- Very large cathedral in the Vatican in Rome.
Sistine Chapel- a chapel in the Apostolic Palace, the official residence of the Pope, in Vatican City. Michelangelo painted the ceiling of the Sistine Chapel.
Pesto- Italian sauce that consists of crushed garlic, basil, and European pine nuts blended with olive oil b
Gelato- ice-cream
Risotto- Italian rice dish cooked in a broth to a creamy consistency.
Polenta- cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled.
Gnocchi- soft dough dumplings, made from wheat flour, egg, cheese, potato, breadcrumbs
Chianti- Hearty red wine originating in Tuscany.
Porchetta- Whole, suckling pig flavored with fennel, peppercorns, and garlic and then roasted; popular entrée in Tuscany.
Ricotta- Soft cheese made from the whey of cow’s milk that is popular in central Italy.
Lasagna- Broad, ribbon-like pasta used in casserole dishes.
Penne- tubular pasta cut on the diagonal into pieces about an inch long.
Cannelloni- Ridged tubes of pasta that are designed to be filled with
Ravioli- Rectangular pasta pouches stuffed with group meat or cheese.
Manicotti- Long, plain tube of pasta appropriate for stuffing.
Parmesan- Hard cheese often aged for more than 2 years; frequently grated over Italian dishes.
Tortiglioni- tubular pasta with vertical ridges
Romano- Sharp, sheep’s milk cheese; very hard cheese, ideal for grating.
Fontina- Cheese well suited for making fondue; originally from Valle d’Aosta in northern Italy near Great St. Bernard Pass.
Gorgonzola- Blue-veined cheese that originated in Gorgonzola near Milan in northern Italy and is now produced in the Po Valley.
Mozzarella- Cheese used on pizzas, originally made from buffalo’s milk, but now often made from