Guide to Good Food Chapter 32 Asia Tools: Printer (color optional) 4 sheets of 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines These instructions accompany the interactive E-Flash Cards online at www.g-wlearning.com
beef stroganov A popular Russian meat dish made with tender strips of beef, mushrooms, and a seasoned sour cream sauce. Guide to Good Food Chapter 32 Asia 01 of 28 E-Flash Cards borscht Russian beet soup. Guide to Good Food Chapter 32 Asia 02 of 28 E-Flash Cards caste system A social system in India that evolved from Hinduism and divided people into groups, or castes. Guide to Good Food Chapter 32 Asia 03 of 28 E-Flash Cards caviar The processed, salted roe (eggs) of large fish, most often sturgeon. Guide to Good Food Chapter 32 Asia 04 of 28 E-Flash Cards
chapatis A flat bread that is common in India. Guide to Good Food Chapter 32 Asia 05 of 28 E-Flash Cards chasnidarth A major cooking technique in Indian cuisine that resembles Chinese sweet and sour. Guide to Good Food Chapter 32 Asia 06 of 28 E-Flash Cards chopsticks Chinese eating utensils. Guide to Good Food Chapter 32 Asia 07 of 28 E-Flash Cards congee A thick porridge made from rice or barley often served for breakfast in China. Guide to Good Food Chapter 32 Asia 08 of 28 E-Flash Cards
curry A type of Indian stew. Guide to Good Food Chapter 32 Asia 09 of 28 E-Flash Cards dynasty A chain of rulers with the same ancestry. Guide to Good Food Chapter 32 Asia 10 of 28 E-Flash Cards ghee Indian clarified butter. Guide to Good Food Chapter 32 Asia 11 of 28 E-Flash Cards gohan The Japanese word for meal, which means rice. Guide to Good Food Chapter 32 Asia 12 of 28 E-Flash Cards
kaiseka A delicate meal served after the Japanese tea ceremony. Guide to Good Food Chapter 32 Asia 13 of 28 E-Flash Cards kasha A Russian staple food made of buckwheat or other grains that are fried and then simmered until tender. Guide to Good Food Chapter 32 Asia 14 of 28 E-Flash Cards korma A major Indian cooking technique in which foods are braised, usually in yogurt. Guide to Good Food Chapter 32 Asia 15 of 28 E-Flash Cards kulich A tall, cylindrical Russian yeast bread filled with fruits and nuts. Guide to Good Food Chapter 32 Asia 16 of 28 E-Flash Cards
masala A mixture of spices used to make Indian curry. Guide to Good Food Chapter 32 Asia 17 of 28 E-Flash Cards nihon-cha Japanese term for green teas. Guide to Good Food Chapter 32 Asia 18 of 28 E-Flash Cards paskha A rich cheesecake that is a popular Russian dessert. Guide to Good Food Chapter 32 Asia 19 of 28 E-Flash Cards schi Russian cabbage soup. Guide to Good Food Chapter 32 Asia 20 of 28 E-Flash Cards
soybean A legume with seeds that are rich in protein and oil, which is used in many different forms in Japanese and Chinese cooking. Guide to Good Food Chapter 32 Asia 21 of 28 E-Flash Cards sukiyaki A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a sauce. Guide to Good Food Chapter 32 Asia 22 of 28 E-Flash Cards tandoori A simple Indian cooking technique, which requires a clay oven called a tandoor. Guide to Good Food Chapter 32 Asia 23 of 28 E-Flash Cards tofu A mild-flavored, custardlike cake made from soybeans. Guide to Good Food Chapter 32 Asia 24 of 28 E-Flash Cards
tsukemono Soaked foods, or lightly pickled pieces of daikon, cucumber, melon, eggplant, and other vegetables, which are a standard part of the main course at Japanese meals. Guide to Good Food Chapter 32 Asia 25 of 28 E-Flash Cards vindaloo A major Indian cooking technique in which foods have a hot, slightly sour flavor created by combining vinegar with spices. Guide to Good Food Chapter 32 Asia 26 of 28 E-Flash Cards wok A versatile Chinese cooking utensil, which looks like a metal bowl with sloping sides. Guide to Good Food Chapter 32 Asia 27 of 28 E-Flash Cards zakuska Russian appetizers. Guide to Good Food Chapter 32 Asia 28 of 28 E-Flash Cards