International Cuisine

2. This technique is simply steaming, usually in banana leaves or in foil. This is used in Eastern India and other parts of India for fish and vegetables.
4. A small half-moon shaped ravioli is known as?
6. This is the process of tempering foods with the final addition of spices and ghee. It is used for most lentil dishes. Indian
9. A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made is known as?
10. 'Cha ye dan' (Mandarin name) are delicious, darkened ______?
11. A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parmesan. This is known as?

1. Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual identity is known as a?
2. First searing the item (browning the outside at a very high heat), and then partially covering it with liquid and simmering at a low heat. Italian / Multiple
3. In Japan, what is the most popular topping for Pizza at Dominos?
5. These foods are boiled. The best-known subcategory is Nabemono, one-pot tabletop cookery in which the ingredients are simmered in a lightly seasoned broth, then usually dipped into a flavorful sauce. Japanese
7. These are fried foods. Famous dishes include Tempura, Kagiage (a batter-dipped, deep-fried patty of vegetables and shrimp), and Tonkatsu (a breaded, deep-fried pork cutlet). Japanese
8. A term, meaning "to the bite", used to describe the correct degree of doneness for pasta and vegetables.