Venezuela

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Author:
BridgetteNoble
ID:
204882
Filename:
Venezuela
Updated:
2013-03-04 11:49:15
Tags:
cuisine
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Description:
national dishes
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  1. used as the staple food
    in Venezuela
    Corn
  2. look like bananas, but are longer with thicker skin and cannot be eaten raw. Plantains are an important food ingredient in
    Venezuela. They are served at most meals in Venezuela as an accompaniment and
    are a versatile ingredient.
    Plantains
  3. is a type of soft, white
    cheese (queso fresco)
    most commonly associated with Venezuelan cuisine. It is most commonly used as a
    filling for arepas and
    cachapa.
    Queso de Mano
  4. Fried or grilled fish
    form one of the main dishes at every Venezuelan meal with trout, baby sharks,
    red snapper.
    fish
  5. oysters and
    prawns being strong favorites.
    shellfish
  6. A number of
    locally grown fruits like mangoes, bananas, papayas, melons, avocados and
    coconuts being used widely in Venezuelan food preparations
    fruits
  7. usually
    consist of cilantro, green onions, vinegar, salt and lime juice.
    • Aji
    • sauces
  8. A sauce used for grilled meat.
    Chimichurris
  9. It is the most famous
    dish from Venezuela, and is a cornmeal cake that can be grilled, baked or
    fried.
    Arepa
  10. Similar to the
    traditional American pancake it is made from a puree
    of corn, sugar, salt and oil. It is normally then folded over with a large
    piece of a soft white cheese inside. It is sometimes served with cream and jam.
    It is traditionally served with breakfast or at "once" a snack with tea.
    Sometimes it is accompanied by a side of fried pork.
    cachapa
  11. Hot croissant
    filled with chopped ham and or cheese
    cachito
  12. ·        
    Traditional
    Christmas dish made from chopped beef, pork and chicken with green peppers,
    onion, garlic, tomatoes, raisins, olives and various herbs and spices all mixed
    into maize dough. It is then wrapped in banana leaves and steamed.
    Hallaca
  13. are deep-fried, unlike
    those found in the southern Andes, which are generally baked. Venezuelan
    empanadas are stuffed with flavored ground beef or cheese or seafood on the
    coast.
    empanada
  14. is a piece of cheese
    wrapped in dough and then cooked (generally fried). They’re popular at parties
    and get-togethers and you can occasionally get them at restaurants.
    Tequeño
  15. The
    unofficial national dish of Venezuela, is a
    plate containing seasoned shredded beef, fried plantains, black beans and rice.
    The meat is slow cooked until tender, shredded and then cooked again in a tasty
    sauce that includes any combination of onions, garlic, peppers, tomato and
    spices.
    Pabellón Criollo
  16. Venezuelan scrambled egg      
    It’s
    pretty simple: eggs scrambled with peppers, onions, tomatoes, salt and pepper.
    Many Venezuelans like to put hot sauce on their perico, but this is optional.
    It’s generally served for breakfast.
    Perico
  17. This potato pasta is another
    popular dish from Italy which is prominent in the centre of Venezuela.
    Ñoquis
  18. It is a soup made with
    tripe (cow intestine and stomach) a mixture of root vegetables, cabbage and
    celery
    Sopa De Mondongo
  19. Plentiful,
    cheap and tasty, black beans are very popular in Venezuela.
    Caraotas Negras
  20. Is found in all of South
    America. The version in Venezuela is also called arequipeand is
    mainly produced in the northern town of Coro.
    Dulce de leche
  21. is a pastry tube
    filled with ricotta cheese and honey or chocolate.
    Cannoli
  22. ·        
    Refers
    to a type of dessert made with eggs, condensed milk and caramel, similar
    to crème
    caramel.
    Quesillo
  23. is made of boiled rice,
    milk, sugar; it is generally of white color and has the consistency of eggnog.
    It is usually served as a sweet, refreshing beverage with ground cinnamon
    and/or condensed milk toppings.
    Chicha or Chicha de Arroz

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