Evelyn Venegas/ ASSIGNMENT #6//FOOD AND DRINK

1. Define the the following words/terms:
a. food: is any subtance (liquid or solid) that are consumed at different times oh the day.
b. nutrition: biological process in which organisms assimilate food and fluids necessary for operation, growth and maintenance of their vital functions.
c. hunting and gathering: a society which is subsisting on edible plants and animals from the wild. d. cuisine: is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is in presence.
e. gastronomy: is the study of the relationship between culture and food.
f. omnivores: are species that eat both plants and animals as their primary food source, general feeders not specifically adapted to eat and digest either meat or plant material exclusively
g. foodborne illness: illness resulting from consuming contaminated food.
h. culinary art: is the art of cooking is defined as something related to cooking.
2. Translate the following foods into Spanish (en español):
a. bread: pan
b. cheese: queso
c. pickles: pepinillo
d. mushrooms: setas (champiñones)
e. wheat: trigo
f. barley: cebada
g. oats: avena
h. sunflower seed (oil): semillas de girasol (aceite)
i. canola oil: aceite de canolas
j. eggplants: berenjenas
3. What is the difference between a herb and a spice?
Typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant, including seeds, berries, bark, root, fruit, and even occasionally dried leaves or roots.
4. What is the difference between a fruit and a vegetable?
In a sense botanico fruits and vegetables are treated because they are sweet.
5. Name 10 food products that come directly from animals.
Meat,Viennese,chicken,pate,milk,cheese,yogurth,eggs,honey,butter.
6. Define the word, sashimi.
Is a Japanese delicacy that consists mainly of raw seafood and fish.
7. Define the word, restaurant.
Is a trade where the public pays for the food and drink consumed by people, to be consumet on the premises or to carry.
8. Define the words:
a. famine: which phenomenon is usually accompanied by regional malnutrition, starvation, epidemic, and increased mortality.
b. starvation: is a drastic reduction of the vitamins, nutrients and energy intake, and is the most extreme form of malnutrition.
c. butcher: person who handles the sale of meat and derivatives.
d. salting: the preparation of food with edible salt for conservation or tastee.
e. drying: is a mass transfer process resulting in the removal of water moisture or moisture from another solvent, by evaporation from a solid, semi-solid or liquid to end in a solid state.
f. pickling: is the process of preserving food by anaerobic fermentation in brine to produce Lactic acid, or marinating and storing it in an acid solution, usually vinegar. The result is vinegar.
g. fermentation: the conversion of carbohydrates into alcohols or acids under anaerobic conditions used for making certain foods.
h. smoking: is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.
i. milling: is the process to grind grain or other materials in a mill.
j. food aid: is a voluntary transfer of resources from one country to another.
k. malnutrition: pathological states by a lack of food intake or absorption or excess states of metabolic costs.
m. scurvy: disease resulting from a lack of vitamin C, which is necessary for collagen synthesis in humans.
n. obesity: chronic disease caused by many causes and many complications, obesity characterize the excess fat in the body and occurs when the body mass index increases more than normal.
o. genetically modified foods (organisms) GMOs: are foods derived from genetically modified organisms.
9. Define the word, wine.
Is an alcoholic beverage typically made of fermented grape juice.
10. Name 5 fruits which can be made into wine.
grape, apple, elderberry, mango, strawberry.
11. When (approximately) did the history of wine making begin?
Wine appear to around 6000 BC in Georgia and Iran but probalby appeared in Europe at about 4500 BC.
12. What are the origins of the word, wine.
Derives from the photo- Germanic "winam," an early borrowing from the Latin VINUM, "wine" or "(grape) vine ," itself derived from the photo-Indo-European stem *win-o- (cf. Hittite: wiyana, lycian: oino, ancient Grrek οῖνος - oînos, Aeolic Grrek foìvoς- woinos).
13. List 20 types of grape varieties.
White grape, cherry, red globe, california, cardinale, imperial, Alphonse Lavalle, Italy, Moscatel Rosada, Merlot, Carmenere, Agiorgitiko, Aglianico, Baga, Barbarossa, Barbera, Blatina, Freisa, Cienna, Duras.
14. Define the following words or terms:
a. vintage: refers to the harvesting of fruits, seeds or vegetables from the fields at the time of the year when ripe.
b. wine tasting: is the sensory examination and evaluation of wine.
c. aging of wine: is a very important process in the preparation of the oldest alcoholic beverages. So much so that they might give you more flavor and quality of the wine I had before.
d. decanting: is a physical method of separation of heterogeneous mixtures, these can be a liquid and a solid or solidos.Es need 2 let it rest for the fluid sediment, ie decienda and possible extraction.
e. wine bottle: usually glass, which contains in its interior wine. Its design and features that make some wines ferment in the bottle and are bottled after fermentation cubas.se characterized by a closure based on corks or stoppers alternative.
f. wine cellars: place where wines are produced and stored. In many cases, excavated caves below ground.
g. cork taint: refering to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling. aging and opening.
h. box wines: is a wine packaged as a Bag-In-Box. Such packages contain a plastic bladder protected by a box, usuallymade of corrugated fiberboard.
15. Name the top 5 wine producing countries in the world.
France, Italy, Spain, United states, Argentina.
16. Beer is the third most popular drink in the world. What drinks are #1 and #2?
In the world is #1 water and #2tea.
17. What is the Code of Hammurabi?
It was the law in Mesopotamia.
18. Define the following words/terms:
a. stout (Irish & Imperial): dark or rich in colour and it has tasted like coffee.Imperial: strong dark beer and it has a high alcohol content.
b. Guinness, Murphy's and Beamish: it is a breweries of international interesting Irish.
c. pub crawling: is the act of one or more people drinking in multiple pubs or bars in a single night.
d. hops: are the female flower cones, also known as strobiles, they are used primarily as a flavoring and stability agent in beer.
e. yeast: it use in breweries for the production of a lots of kind of beer.
f. barley: is a cereal which it serve as a major animal with smaller amounts used for malting like beer and wisky and in health food.
g. alcohol by volume: is a standard measure of how much alcohol is contained in an alcoholic beverage.
h. doppelbock: is a Bavarian speciality beer that was first brewed by the monks of St Francis of Paula.
i. draught: draught beer, beer served from a keg or tap.
j. CAMRA (real ale): is an independent, voluntary, consumer organisation based in St. Albans, England, whose main aims are promoting real ale and the traditional British pub.
k. beer stein: is a traditional beer in German.
l. pewtar tankard: it is a form of drink ware consisting of a large, roughly cylindrical.
19. What is the difference between an ale and a lager?
Not understanding the question ....¿?
20. Name the largest brewing company in the world.
Anheuser-Busch Inbev.
21. Briefly discuss the history of wine making in Chile, with an emphasis on the rediscovery of the Carménère grape and its confusion with the Merlot grape. (50-100 words)
Chilean wines
It begins with the arrival of the Spanish territory that is known today as Chile, around the sixteenth century. They brought the vines, and by the year 1548 were known to use some particular plantations in Valle del Bío-Bío in the south.Carménère grape is unique to this country in the Southern Cone.Carménère strain was considered extinct until early in the 1990s, French wine experts, notably the Jean-Michel Boursiquot ampelographic, perceived that in Chile, this grape is still cultivated inadvertently mixed with Merlot feet.