Midwest Cuisine

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owlivetree
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14366
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Midwest Cuisine
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2010-04-14 00:57:58
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central plains midwest
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Midwest Cuisine
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  1. Staples of the central plains?
    Meat, game, and poultry
  2. The Prarie State is rich in black soil and is the leading agriculture state in the nation. Farms take up 80% of the state. Corn is the chief crop. Soybeans, oats, wheat, and livestock are grown as well.
    Illinois
  3. The Hoosier State is also known as the Crossroads of America. Corn and soybeans are grown in every county.
  4. The Hawkeye State raises one-fifth of the nation's corn and one-quarter of its pork
    Iowa
  5. The Sunflower State is nation's leader in wheat. Beef is state's most valuable farm product.
    Kansas
  6. The Wolverine State is named because of the early fur trader were often looking for wolverine fur. Heavily forested, the state is prime land for foraging for morel mushrooms.
    Michigan
  7. The Gopher State's main crop is wheat and is the leader in the production of corn, wild rice, dairy goods, and livestock.
    Minnesota
  8. The Show Me State is where farm products from throughout the Great Plains were processed for shipment east, and the stackyeards of Kansas City were famous for many years.
    Missouri
  9. The Cornhusker State is where ranching is the most important agricultural. Corn is the biggest crop. It produces about 10% of the country's corn.
    Nebraska
  10. The Flickertail State is where wheat is the most important crop and much of it goes to making pasta. This state breads more waterfowl than any other state.
    North Dakota
  11. The Buckeye State is where the soil is rich and makes this state's fertile farmland a part of the corn belt.
    Ohio
  12. The Mount Rushmore State produces some of the nation's leading amounts of rye, wheat, and corn. Ranches raise beef cattle and sheep.
    South Dakota
  13. The Badger State or the Dairy State is world famous for its cheese. Over 1 million cows and produces more cheese and milk than any other state.
    Wisconsin
  14. The first Europeans to travel through the Central Plains were French fur traders and also known as...
    Mountain Men
  15. This act offered 160 acres for virtually free to any citizen willing to develop the land.
    Homestead Act of 1862
  16. Between 1820 and 1914 over 2 million of this race immigrated to American. They began on the East Coast as loggers, fishermen, and farmers. Then moved inland, where the weather and lands of the Midwest were similar to their home country.
    Scandinavians, Norwegians
  17. Native Americans taught Scandinavians techniques for harvest ____ and _____.
    Corn and wild rice
  18. When did cheese production begin in Wisconsin?
    1830's
  19. Two of the three cheeses invented in America _____ and _____ were first produced in the 1870's.
    Brick and Colby
  20. How many cheese plants are in Wisconsin today?
    Over 200
  21. What other industry profited from the dry land but declined in 1920?
    The beer industry
  22. What sausage varieties originated in the Central Plains?
    Knackwurst, bratwurst, liverwurst, Mettwurst, and Thuringer
  23. What replaced the cattle drives by the late 1800's and provided transport for harvested crops to markets?
    Railroads
  24. A new hybrid of corn was developed in the mid 1800's
    Reid's Yellow Dent
  25. By 1882, corn producing states of the Midwest were known as
    Corn Belt
  26. This corn was primarily used to feed animals and livestock and over 85% of all corn was this
    Dent corn or field corn
  27. How is mature sweet corn eaten and found in the market?
    Fresh, boiled, and buttered. It can be found frozen and canned.
  28. What other products are made with corn?
    Ethanol. corn syrup, and corn oil
  29. It is a grass who seed belonds to the ceral grains group, contains gluten, which is the basic structure for forming doughs.
    Wheat
  30. What major crop wasn't mass produced until the end of the 19th century due to difficulties in cultivation? And what was the first to be produced?
    Wheat and Turkey Red Winter Wheat
  31. How many classes of wheat are grown in the US? And how many are produced in Kansas?
    Six and 3
  32. 98% of wheat is produced in Kansas. It is high in protein with strong gluten. It is used for yeast bread and rolls.
    Hard Red Winter Wheat
  33. 1% of it is produced in Kansas and is used for flat breads, cakes, pastries, and crackers.
    Soft Red Winter Wheat
  34. 1% is produced in Kansas and is used for yeast breads, hard rolls, tortillas, and noodles.
    Hard White Wheat
  35. There are ____ main parts of the wheat kernel
    Three
  36. It's 83% of the kernel and is the source of white flour. Enriched flour products contained added quantities of riboflavin, niacin, thiamin, and iron.
    Endosperm
  37. About 14% of the kernel, this part is included in whole wheat flour. It is the outer coat and an excellent source of fiber.
    Bran
  38. About 2.5% of the kernel. This is the embryo of sprouting section of the seed. It is usually separated because it contains the fat that limits the keeping quality of flours.
    Germ
  39. The vital communities that make up Chicago's rich cultural diversity
    Hispanic, Swedish, Asian, Jewish, Pakistani, Indian, Italians, Greeks, and Polish
  40. The principle that indicates that products are usually less than a day off the vine or out of the ground when sold. Its purpose is to respect the region's culture and demant to keep its food sources strong and healthy.
    Farm to table
  41. A rich and heartily Polish hunter's stew made from fresh pork, bacon, kielbasa, mushrooms, and sauerkraut. The traditional recipe calls for three days of prep.
    Bigos
  42. This nut is about the same size as the English version, but with an oily nutmeat that has an earthy, pungent taste. It is grown in Missouri, and used more as a cooking ingredient than as a snack. They becoming hard to find and are very expensive.
    Black Walnut
  43. One of the three cheeses invented in American. It is a smooth, cow's milk cheese created in 1877 by John Jossi of Wisconsin. It is formed into its shape at about 5 pounds each, have small holes, and aged about three months.
    Brick Cheese
  44. The most popular cheese in America. Wisconsin devotes about half of its annual cheese production to this particular cheese. It comes in two colors and many flavors. Flavor variations depend on how long the cheese is aged. Mild is aged fewer than four months. Medium is four to ten months. Over ten months results in sharp flavor. The color of the wax indicates its age - clear wax for mild, red wax for medium, and black wax for sharp.
    Cheddar Cheese
  45. What is added to cheddar cheese to give it an orange color?
    Annatto seed extract.
  46. A granular cheese made by the Steinwand family in the town of Colby, Wisconsin. The FDA standards require that it contain not less than 50% milk fat.
    Colby Cheese
  47. A blue-veined, tandy, smooth-textured cheese first made by the Maytag family in cooperation with Iowa State University. Comtaining the milk from Holstein cows, this cheese is aged for six months - nearly twise the time for this traditional cheese. This is the first artisan cheese in the US.
    Maytag Blue Cheese
  48. The most commonly consumed cheese product in the US. It is made by melting various kinds of cheeses with emulsifiers, acids, and flavorings. The cheese is then colored and shaped in a mold that resembles a block of cheese. The most common of this cheese is American and was invented by James L Krafr in the early 1900's. It is available sliced prior to packing and is individually wrapped slices.
    Processed Cheese
  49. Also called a muskie and is the largest pike fish and the state fish of Wisconsin. It is known to grow up to 70 pounds, has very sharp teeth, and a vicious fighter. It is a favorite among anglers.
    Muskellunge
  50. There are six species and many of them are found in rivers and lakes. The largest of the group of muskies and the most common is the great northern, usually weighing between 4 and 10 pounds.
    Pike
  51. First introduced to the Great Lakes in 1906. This freshwater fish resembles a very small salmon and is a member of the salmon family. About 7 to 8 inches long and have a fatty, rich mild flavor. Typically deep friend or pan fried.
    Smelt
  52. Actually a perch, is milkd tasting with delicate flesh. Also called yellow pike or blue pike.
    Walleye
  53. Considered to be one of the best freshwater fishes in the US. Meat is fatter, snow white, and flaky. It is a member of the salmon and trout family. Found in frigid waters of the Great Lakes. Often poached for cold presentation but is also smoked. The roe of the female is considered as desirble as shad roe.
    Whitefish
  54. A river and lake fish known for its sweet tasting flesh. It is not readily available due to a recent ban imposed to protect them from extinction.
    Yellow Perch
  55. A social event where various kinds of fish are boiled in a huge kettle of water over an outdoor fire. Whitefish, potatoes, and onions are added to the salted water. Just before serving kerosene is thrown onto the fire, allowing the kettle to boil over and remove the impurities form the broth. Door County, Wisconsin is famous for this annual Scandinavian feast.
    Fish Boil
  56. Quail, pheasant, partridge, and turkey are found throughout the Central Plains.
    Game Birds
  57. A Russian term for stuffed cabbage rolls.
    Holupka
  58. A major product of the Central Plains, mostly in North and South Dakota, which processes over 60 millions pounds each year. Most popular types are clover and blossom, which are light in color and mildly sweet flavor. The wildflower version is much darker and not as sweet as the clover version. It is excellent in cooking, as it provides a distinct flavor without adding extra sweetness.
    Honey
  59. This bulb of the perennial sunflower plant is also referred to as the sunchoke. It is usually chopped up raw and used in salad, or it may be boiled or steamed.
    Jerusalem Artichoke
  60. Common among German and Scandinavia settlers and used in seasoning sauerkraut or in marinades for game and pork. Also a flavoring in gin.
    Juniper Berries
  61. A Polish type of cured sausage with garlic flavoring, usually cooked by boiling or grilling.
    Kielbasa
  62. A Norwegian flat bread made that was made by farm women of western Minnesota. The dough is made from potatoes and is rolled extremely thin with a special rolling pin called a ____ roller. The bread is cooked on a griddle and served with butter and cinnamon suger.
    Lefse
  63. Scandinavian style of prepared fresh cod. Cod fillets are soaked in a lye solution made with ashes of birch wood. The cod is then air dried. The fish is preserved that can be unspoiled for years in regions with cold climates. To serve, it is softened by simmering in salted water for about ten minutes and served with a white sauce and potatoes on the side,
    Lutefisk
  64. A tan to black mushroom with cone shaped, umbrella capped stem that primarily grows in the deep wooded forests of Michigan. They can be found growing beneath oak, elm, and ash trees. Their growing patterns are inconsistent and unpredictable, making them scarce as well as expensive. The fresh season last just a few short weeks from April to May.
    Morel
  65. The first course of the traditional mealess Polis hmeal served on Christmas Eve. Also referred to as the holy wafer that is the thin bread that is elaborately stamped before baking.
    Oblaten
  66. A filled doughnut of Polish herritage, usually served during lent. Traditionally served with raspberry preserves but may also be made with a variety of fruit fillings.
    Paczki, laczki
  67. Also known as a date plum. It is a Native American fruit that grows in southern Indiana, Illinois, and Missouri. About the size of golf size, has a vibrant orange color with a deep green crown. If not fully ripe, it has an astringent flavor. Most often used for ____ pudding, but also for jams, jellies, and preserves.
    Persimmon
  68. A filled dumpling of Eastern European heritage. The flor dough maybe filled with ground, seasoned pork, sauerkraut, and farmer or cottage cheese or with sweet fruit, such as cherries or apples. Typically fried in bacon fat or oil.
    Pirogi
  69. From the variety called flint corn. It is harvested after it has matured and dried on the stalk. The small hard kernels contaon only a small amount of soft starch and moisture content of about 13.5 percent. The outside, eleastic layer resists the buildup of steam unteil the temp reaches about 400'F. The kernel expands and the endosperm violently ruptures. Orville Redenbacher became the world's largest grower of this hybrid.
    Popcorn
  70. A type of cured, spiced, and pressed beef flank made by the Danish descendants of Elk Horn, Iowa.
    Rullepoise
  71. The Central Plains are considered home of this product in the US. Illinois produces and butchers the most hogs, and the Danish, Bavarian, and Scandinavian immigrants have had significance influence on the style of this product making. Other German and Polish types include Sheboygan bratwurst, Usingers Thuringer, POlish, knackwurst, beerwurst, and liverwurst.
    Sausage
  72. A canelike grass plant, originally from Africa, that grows well in the Central Plains. A sweet, dark syrup is extracted from the plant and is used in a fashion similar to molasses or honey. This sweetening method dates back to the days of the pioneers.
    Sorghum
  73. A perennial plant that dates as far back as 3000 B.C. It was a major crop in the Central Plains for the Native Americans as well for the European settlers in the region. They are grown for oil and is solid black in color. Its seeds are grown for eating are striped. This plant also produces a bulb that is used as a vegetable known as a Jerusalem Artichoke.
    Sunflower
  74. Grown primarily on the shores of northern Michigan from the variety known as Montmorency cherry. They are light and clear and sometimes called transparent cherries or pie cherries. They are very tart and sour, sweetened with sugar to make pies, cobblers, and preserves.
    Tart Cherry
  75. A large number of ducks and geese migrate south for the winter from Canada. Hunting is popular and these birds continue to be a large part of the diet for the residents of the Central Plains.
    Waterfowl
  76. Not a true rice, but the grain of a tall aquatic grass grown predominantly in Minnesota and Wisconsin. This is the only cereal grain indigenous to North America.
    Wild Rice

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