Let's Talk Program - Group 6Mathilde Frenois, Daniela Ribeiro, Gia Huy Vu, Ines Khichane
Cultural Food Quiz
start
Portuguese Section!
Let's test how much you know aboutPortuguese food!
next
00:20
1/5
Running out of time!
False!
There are hundreds of codfish recipes and we eat it throughout the year. Plus, rice, potatoes, bread and wine are very common in Portuguese meals. However, there are hundreds of other dishes made with meat and other varied ingredients (e.g.: cozido à portuguesa, bifana, caldo verde, etc).
Bacalhau à brás
next
00:20
2/5
Running out of time!
All of the above!
The Portuguese consume about 20% of the world's cod, not only for the taste. In the 14th century, the cod from Canada and Greenland was perfect for the Portuguese bourgeoisie. Later, it became widely accessible due to its amount in the country (it it very easy to conserve). Also, on Christian holidays where you can't eat meat, cod is the main alternative.
For more information, click here.
Dried andsalted cod
next
00:20
3/5
Running out of time!
Pastel de nata!
Made with a puff pastry base, filled with egg cream, milk and sugar, the first records of it date back to the 16th century by the granddaughter of King Manuel I, and the 17th and 18th century in convents and monasteries. Its first written reference was by an Abbess in the convent of Odivelas. It became popularized after the Liberal Revolution of 1820.
next
00:20
4/5
Running out of time!
Tripes with white beans, carrots and rice!
The dish was created in 1415, during the conquest of Ceuta. The King asked the people of Porto for meat. They gave him everything to supply the troops, leaving them only with the tripes. They learned to cook the tripes and ate them with dark bread. This sacrifice earned them the nickname "tripeiros" (tripe eaters).
next
00:20
5/5
Running out of time!
True!
(1)
(2)
It was common in the convents to use egg whites for starching/pressing their habits (gowns), filtering liquids, such as wine, etc. With the remaining yolks, nuns created various conventual sweets such as ovos moles (1), pão de ló (2), pudim Abade de Priscos (3), arroz doce (4), and others.
(3)
(4)
next
French Section!
Let's test how much you know aboutFrench food!
next
00:20
1/5
Running out of time!
True!
In 1901, the bistro owner Michel Lunarca had a reputation as a cannibal, spread by his jealous competitors. One day, out of baguettes, he served a sandwich with sliced bread. A customer asked him, "What meat is in it?" Lunarca replied jokingly, "Mr.'s meat, of course!"
croque monsieur
next
00:20
2/5
Running out of time!
It is good and there are more than 1,000 varieties!
France has more than 1,200 different cheeses. Cheese is a staple of the traditional meal: it comes after the main course and before dessert. Each region has its specialties, and the French have been eating it since childhood.
Fromages (cheeses)
next
00:20
3/5
Running out of time!
During Christmas and New Year holidays!
Foie gras is the king of festive meals in France. It is mainly served at Christmas and on New Year's Eve. It is an expensive product associated with special occasions. But it is also a controversial product: its production relies on the force-feeding of ducks, which more and more French people criticize.
Foie gras
next
00:20
4/5
Running out of time!
An aperitif!
The "apéro dinatoire" is when the sit-down meal is replaced by an aperitif with little things to nibble on (verrines, mini-quiches, sausage, cheese, chips). It is less formal, more friendly, and very popular among young people.
next
00:20
5/5
Running out of time!
False!
It's a persistent cliché, but snails are not a staple on festive tables. They are often served at Christmas or New Year's, but many French families never eat them.
Escargot
next
Vietnamese Section!
Let's test how much you know aboutVietnamese food!
next
00:20
1/6
Running out of time!
Pho - the most famous Vietnamese food
Pho, Vietnamese signature food, is famous for its distinct broth and flat rice noodles, served with fresh garnishes like basil and bean sprouts. Vietnamese people can eat Pho every day as breakfast.
next
00:20
2/6
Running out of time!
Xeo Cake - must try in Vietnam
Xeo is an onomatopeaia for the loud sizzle that happens when the rice flour and coconut milk batter hits the oilded skillet. Xeo Cake is one of the famous traditional dishes of Vietnam. Most tourtists visiting Vietnam will always try Xeo Cake
next
00:20
3/6
Running out of time!
Chung Cake - traditional Lunar New Year food
In Vietnamese folklore, the square Chung Cake represents the Earth, while the round Giay Cake represents the Sky. Vietnamese people traditionally only eat Chung Cake during the Lunar New Year holiday. Tourists visiting Vietnam may only see Chung Cake if they travel to Vietnam in spring.
next
00:20
4/6
Running out of time!
Banh My Vietnam
The French introduced the baguette to Vietnam, which locals then filled with pate, cilantro, chilli and pickles to creat Banh My. It is the typical breakfast of Vietnamese students.
next
00:20
5/6
Running out of time!
Vietnamese Iced Coffee
Because fresh milk was historically hard to keep in Vietnam's tropical heat, condensed milk became the standard, giving the coffee its thick, creamy and sweet profile.
next
00:20
6/6
Running out of time!
Vietnamese Spring Rolls
Banh Trang (Rice Paper) is a thin, dried rice paper that is lightly dipped in water to become soft and stretchy. It's a staple in Vietnamese cuisine, used to wrap everything from herbs and pork to shrimp and vermicelli noodles. The combination makes a delicious dish. It is one of the most popular Vietnamese food that people can find in Vietnamese restaurants abroad.
next
Algerian Section
Let's test how much you know aboutAlgerian food!
next
00:20
1/5
Running out of time!
Algerian couscous
Couscous is a traditional Algerian dish and one of the most famous foods in North Africa. It is made from steamed semolina grains and is usually served with a rich sauce containing vegetables such as carrots, zucchini, and chickpeas, along with meat like lamb, chicken, or sometimes beef. Couscous is known for its light texture and flavorful broth. It is often prepared for family meals, especially on Fridays, and for special occasions such as celebrations and gatherings, making it an important part of Algerian culture and hospitality.
next
00:20
2/5
Running out of time!
Harira
Harira is a traditional Algerian soup that is rich and nourishing, made with tomatoes, lentils, chickpeas, and meat such as lamb or beef, all flavored with herbs and spices. It has a thick texture and a savory taste. This soup is especially popular during Ramadan, when it is eaten to break the fast, but it is also enjoyed throughout the year in Algeria..
next
00:20
3/5
Running out of time!
Karantita
Karantita is a popular Algerian street food made mainly from chickpea flour, water, eggs, and olive oil, often seasoned with cumin and salt. It has a soft, custard-like texture inside and a slightly golden, baked surface. Karantita is especially famous in cities like Oran and Algiers, where it is sold in sandwiches or slices at bakeries and street stalls. It is usually eaten hot, sometimes with harissa or cumin sprinkled on top, making it a simple but very flavorful and filling snack..
next
00:20
4/5
Running out of time!
Chorba
Chorba is a traditional Algerian soup that is widely eaten across the country. It is usually made with tomatoes, meat (such as lamb or chicken), vegetables, and chickpeas, all cooked in a seasoned broth with herbs like coriander and parsley. Sometimes small pieces of pasta or vermicelli are added to make it more filling. Chorba has a rich, slightly spicy flavor and is especially popular during Ramadan, where it is commonly eaten to break the fast, but it is also enjoyed as a comforting meal throughout the year..
next
00:20
5/5
Running out of time!
Algerian pastries
Baghrir is a soft, spongy pancake also called the “thousand-hole pancake” because of its tiny bubbles on the surface. It is made from semolina and yeast and is usually eaten warm with honey and butter, which melts into the holes and makes it very sweet and light.Makroud is a traditional pastry made from semolina dough filled with dates or almond paste. It is shaped into diamonds, then fried or baked and soaked in honey or syrup. It has a rich, sweet taste and a slightly crunchy outside with a soft filling.Kalb el louz is a famous Algerian dessert made from semolina, sugar syrup, and sometimes orange blossom water. It has a dense but soft texture and is often cut into diamond shapes. It is very sweet and commonly served during celebrations or Ramadan evenings.
Cultural Food Quiz
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Transcript
Let's Talk Program - Group 6Mathilde Frenois, Daniela Ribeiro, Gia Huy Vu, Ines Khichane
Cultural Food Quiz
start
Portuguese Section!
Let's test how much you know aboutPortuguese food!
next
00:20
1/5
Running out of time!
False!
There are hundreds of codfish recipes and we eat it throughout the year. Plus, rice, potatoes, bread and wine are very common in Portuguese meals. However, there are hundreds of other dishes made with meat and other varied ingredients (e.g.: cozido à portuguesa, bifana, caldo verde, etc).
Bacalhau à brás
next
00:20
2/5
Running out of time!
All of the above!
The Portuguese consume about 20% of the world's cod, not only for the taste. In the 14th century, the cod from Canada and Greenland was perfect for the Portuguese bourgeoisie. Later, it became widely accessible due to its amount in the country (it it very easy to conserve). Also, on Christian holidays where you can't eat meat, cod is the main alternative.
For more information, click here.
Dried andsalted cod
next
00:20
3/5
Running out of time!
Pastel de nata!
Made with a puff pastry base, filled with egg cream, milk and sugar, the first records of it date back to the 16th century by the granddaughter of King Manuel I, and the 17th and 18th century in convents and monasteries. Its first written reference was by an Abbess in the convent of Odivelas. It became popularized after the Liberal Revolution of 1820.
next
00:20
4/5
Running out of time!
Tripes with white beans, carrots and rice!
The dish was created in 1415, during the conquest of Ceuta. The King asked the people of Porto for meat. They gave him everything to supply the troops, leaving them only with the tripes. They learned to cook the tripes and ate them with dark bread. This sacrifice earned them the nickname "tripeiros" (tripe eaters).
next
00:20
5/5
Running out of time!
True!
(1)
(2)
It was common in the convents to use egg whites for starching/pressing their habits (gowns), filtering liquids, such as wine, etc. With the remaining yolks, nuns created various conventual sweets such as ovos moles (1), pão de ló (2), pudim Abade de Priscos (3), arroz doce (4), and others.
(3)
(4)
next
French Section!
Let's test how much you know aboutFrench food!
next
00:20
1/5
Running out of time!
True!
In 1901, the bistro owner Michel Lunarca had a reputation as a cannibal, spread by his jealous competitors. One day, out of baguettes, he served a sandwich with sliced bread. A customer asked him, "What meat is in it?" Lunarca replied jokingly, "Mr.'s meat, of course!"
croque monsieur
next
00:20
2/5
Running out of time!
It is good and there are more than 1,000 varieties!
France has more than 1,200 different cheeses. Cheese is a staple of the traditional meal: it comes after the main course and before dessert. Each region has its specialties, and the French have been eating it since childhood.
Fromages (cheeses)
next
00:20
3/5
Running out of time!
During Christmas and New Year holidays!
Foie gras is the king of festive meals in France. It is mainly served at Christmas and on New Year's Eve. It is an expensive product associated with special occasions. But it is also a controversial product: its production relies on the force-feeding of ducks, which more and more French people criticize.
Foie gras
next
00:20
4/5
Running out of time!
An aperitif!
The "apéro dinatoire" is when the sit-down meal is replaced by an aperitif with little things to nibble on (verrines, mini-quiches, sausage, cheese, chips). It is less formal, more friendly, and very popular among young people.
next
00:20
5/5
Running out of time!
False!
It's a persistent cliché, but snails are not a staple on festive tables. They are often served at Christmas or New Year's, but many French families never eat them.
Escargot
next
Vietnamese Section!
Let's test how much you know aboutVietnamese food!
next
00:20
1/6
Running out of time!
Pho - the most famous Vietnamese food
Pho, Vietnamese signature food, is famous for its distinct broth and flat rice noodles, served with fresh garnishes like basil and bean sprouts. Vietnamese people can eat Pho every day as breakfast.
next
00:20
2/6
Running out of time!
Xeo Cake - must try in Vietnam
Xeo is an onomatopeaia for the loud sizzle that happens when the rice flour and coconut milk batter hits the oilded skillet. Xeo Cake is one of the famous traditional dishes of Vietnam. Most tourtists visiting Vietnam will always try Xeo Cake
next
00:20
3/6
Running out of time!
Chung Cake - traditional Lunar New Year food
In Vietnamese folklore, the square Chung Cake represents the Earth, while the round Giay Cake represents the Sky. Vietnamese people traditionally only eat Chung Cake during the Lunar New Year holiday. Tourists visiting Vietnam may only see Chung Cake if they travel to Vietnam in spring.
next
00:20
4/6
Running out of time!
Banh My Vietnam
The French introduced the baguette to Vietnam, which locals then filled with pate, cilantro, chilli and pickles to creat Banh My. It is the typical breakfast of Vietnamese students.
next
00:20
5/6
Running out of time!
Vietnamese Iced Coffee
Because fresh milk was historically hard to keep in Vietnam's tropical heat, condensed milk became the standard, giving the coffee its thick, creamy and sweet profile.
next
00:20
6/6
Running out of time!
Vietnamese Spring Rolls
Banh Trang (Rice Paper) is a thin, dried rice paper that is lightly dipped in water to become soft and stretchy. It's a staple in Vietnamese cuisine, used to wrap everything from herbs and pork to shrimp and vermicelli noodles. The combination makes a delicious dish. It is one of the most popular Vietnamese food that people can find in Vietnamese restaurants abroad.
next
Algerian Section
Let's test how much you know aboutAlgerian food!
next
00:20
1/5
Running out of time!
Algerian couscous
Couscous is a traditional Algerian dish and one of the most famous foods in North Africa. It is made from steamed semolina grains and is usually served with a rich sauce containing vegetables such as carrots, zucchini, and chickpeas, along with meat like lamb, chicken, or sometimes beef. Couscous is known for its light texture and flavorful broth. It is often prepared for family meals, especially on Fridays, and for special occasions such as celebrations and gatherings, making it an important part of Algerian culture and hospitality.
next
00:20
2/5
Running out of time!
Harira
Harira is a traditional Algerian soup that is rich and nourishing, made with tomatoes, lentils, chickpeas, and meat such as lamb or beef, all flavored with herbs and spices. It has a thick texture and a savory taste. This soup is especially popular during Ramadan, when it is eaten to break the fast, but it is also enjoyed throughout the year in Algeria..
next
00:20
3/5
Running out of time!
Karantita
Karantita is a popular Algerian street food made mainly from chickpea flour, water, eggs, and olive oil, often seasoned with cumin and salt. It has a soft, custard-like texture inside and a slightly golden, baked surface. Karantita is especially famous in cities like Oran and Algiers, where it is sold in sandwiches or slices at bakeries and street stalls. It is usually eaten hot, sometimes with harissa or cumin sprinkled on top, making it a simple but very flavorful and filling snack..
next
00:20
4/5
Running out of time!
Chorba
Chorba is a traditional Algerian soup that is widely eaten across the country. It is usually made with tomatoes, meat (such as lamb or chicken), vegetables, and chickpeas, all cooked in a seasoned broth with herbs like coriander and parsley. Sometimes small pieces of pasta or vermicelli are added to make it more filling. Chorba has a rich, slightly spicy flavor and is especially popular during Ramadan, where it is commonly eaten to break the fast, but it is also enjoyed as a comforting meal throughout the year..
next
00:20
5/5
Running out of time!
Algerian pastries
Baghrir is a soft, spongy pancake also called the “thousand-hole pancake” because of its tiny bubbles on the surface. It is made from semolina and yeast and is usually eaten warm with honey and butter, which melts into the holes and makes it very sweet and light.Makroud is a traditional pastry made from semolina dough filled with dates or almond paste. It is shaped into diamonds, then fried or baked and soaked in honey or syrup. It has a rich, sweet taste and a slightly crunchy outside with a soft filling.Kalb el louz is a famous Algerian dessert made from semolina, sugar syrup, and sometimes orange blossom water. It has a dense but soft texture and is often cut into diamond shapes. It is very sweet and commonly served during celebrations or Ramadan evenings.
next
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