Exam 2: Spain and Portugal

What other major event helped to shape the cuisines of Spain and Portugal?

Which of the following New World food was introduced to Europe by Spanish explorers?

Although they are a part of Europe and share European culture, why are the foods of Spain and Portugal so different?

Cilantro is a popular herb in Portugal and appears in many national dishes.

What type of livestock is found in the high, arid and dry plateaus of Spain?

Why is saffron so expensive?

Which of the following countries borders Spain and shares the same climate and general geography?

Which Spanish city borders the Mediterranean Sea and produces great produce like lemons, olives and grapes?

The fried doughnuts from Spain made from choux pastry are known as churros.

Which type of nut, first introduced to Spain and Portugal by African Moors is most associated with the southern regions of the Iberian Peninsula?

Chorizo is a type of Spanish sausage that is flavored with fennel and allspice.

Which spice gives the predominant flavor and color to the famous Spanish rice and meat dish known as paella?

In what year did the Moors from Northern Africa first invade the Iberian Peninsula?

Which of the following is a type of Spanish blue cheese made from cow's milk?

Which popular Spanish and Latin American food originated from Galicia in northern Spain?

Portugal's long coast line makes this protein a common table food?

How did the people living in the Iberian Peninsula get introduced to wine, garlic, wheat and olives for the first time?

The Spanish dish known as olla podrida can contain a variety of meats and vegetables; it translates roughly to "rotten pot."

Tapas refers to a class of cold soups served throughout Spain and Portugal.

Which type of fat is preferred by most Spanish and Portuguese cooks when marinating or frying foods?