FERM 300 Final Exam Review

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Across
  1. 2. utensil introduced in 14th century Italy
  2. 3. human sense responsible for perceiving most flavors in foods
  3. 5. the four humors are black bile, yellow bile, phlegm and _____
  4. 6. author of 'de honesta voluptate et valetudine' (1470)
  5. 7. Chinese philosopher who believed the purpose of eating was to satisfy hunger rather than gastronomic indulgence
  6. 8. animal that is abominated in Islam
  7. 9. holy month of fasting and introspection in Islam
  8. 10. the fan-____ principle divides foods into grains (especially rice) and dishes intended to flavor the carbs.
  9. 13. amino acids that the body cannot produce and therefore must be acquired through the diet
  10. 16. the theory that predicts that societies will add items to their diet as long as those items have a high caloric return is called optimal _____ theory
  11. 17. prohibited foods in Islam
  12. 18. plates made of old, stale bread used in Medieval Europe
Down
  1. 1. the 5 characteristics of a healthful diet are adequacy, balance, variety, nutrient-density and ________
  2. 3. taste that dominates most dishes in Al-Baghdadi's cookbook 'kitab al-tabikh'
  3. 4. country with the first establishments recognized as restaurants
  4. 5. the Black Death was caused by what type of microorganism?
  5. 6. _____ rooms were used for secret meetings in Parisian restaurants
  6. 10. animal that is protected in Hinduism
  7. 11. Prophet Muhammad dictated that meat should be eaten with the forefingers of which hand?
  8. 12. 60% of the world's calorie intake comes from rice, maize and _______
  9. 14. product made in colonial plantations in the Caribbean
  10. 15. food group that Chinese people have avoided historically due to associations with the Mongols