Transcript Document

Around the World in FACS
An Introduction to Cultural Cuisine
Compiled by
HVNE-NYSAFCSE
Cajun
Food,
USA!
By Stefanie Rice
Arlington High School
Lagrangeville, New York
Cajun Food
• Originated in Louisiana with a group who had
roots in France but were immigrants to Canada.
– Exiled from Canada and settled in the bayous
and swamps of southern Louisiana
– Known as Acadians: own culture group with
their own language
– Ingredients come from the swamps and
bayous
– Cooked in a single pot
Common Ingredients
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Crab
River and Lake shrimp
Oysters
Crawfish
Freshwater and saltwater
fish
Squirrels
Turkey
Ducks
Rice (staple)
Frogs
Ingredients Continued
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Turtles
Pork
Homemade sausages
Beans of all kinds
Tomatoes
Okra
Yams
Pecans
Oranges
Wines, Liqueurs, and
Brandy
Influences on
Creole Cooking
• Originated from the
aristocracy of southern
Louisiana
• Were immigrants from
Europe and were
aristocrats
• Wanted to eat same food
as Europe
• Heavily influenced by
French, Spanish, German,
and Italian cuisines
• Chefs who created Creole
used classic French
techniques and local food
stuffs
Influences on
Cajun Cooking
• Native Americans
• Neighboring German
settlers
Glossary of Cajun Cooking
• Andouille-- a Cajun sausage of pork and special seasonings which
is smoked. Typically used in red beans and rice, gumbos, and
jambalaya.
• Bisquie-- a meat or seafood cream based thick soup with a little
extra spice.
• Blackened-- fish or meat cooked in a cast iron skillet with butter at
high heat with a heavy coating of spices and seasonings
• Etoufee-- to smother with onions and other vegetables – usually bell
peppers and celery
• Fricasse-- a stew made from meat or chicken which has been
previously cooked in butter
• Gumbo-- a Cajun Soup which uses a roux as a base
• Jambalaya-- a rice dish where everything is cooked into one pot
Glossary of
Cajun Cooking
• Panné-- to fry a breaded or floured meat at high heat with a small
amount of oil
• Roux-- a half and half mixture of oil and flour that is used as a
thickening and flavoring ingredients in gravies or gumbos
• Stock-- The most important part of any soup or gumbo. It is water
which has been boiled with a mixture of vegetables and animal parts
and then strained. A favorite saying, "To make a good gumbo, you
must first have a good stock."
• Tasso-- very lean pork cut into strips that is highly seasoned and
smoked. I like to think of it as a Cajun Beef Jerky
• Trinity-- one of the fundamental building blocks of many Cajun
recipes the most basic ingredient mixture of over half of all Cajun
recipes --chopped onion, bell peppers, and celery
Sources
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www.wikipedia.com
www.about.com
www.designtoat.com
www.mnsu.edu
www.mardigrasday.com
China
Facts on China
• It is called The People’s Republic of China
• It’s home to one of the oldest civilizations
in the world.
• It’s the 3rd largest country in the world.
• Geographical features such as the
Himalayan and Tien Shan Mountain Ranges
have kept China isolated for much of it’s
history.
• Mt. Everest, the highest mountain in the
world, lies on the Southwest border.
Chinese Cuisine
• Their meals include large amounts
of rice and vegetables, and only a
small amount of meat.
• They stir-fry or simmer many of
their dishes making them nutritious
and healthy.
Chinese Cuisine
• Chinese proverb describes a wellprepared dish as one that smells
appetizing as it is brought to the table.
The dish must stimulate the appetite by
its harmonious color combinations. The
food must taste delicious and sound
pleasing as it is being chewed.
• Many of today’s dishes live up to these
high standards.
Basic Ingredients
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Bamboo Shoots
Bean Curd
Bean Sprouts
Bean Threads
Black Mushrooms
Chinese Cabbage
Chinese Pea Pods
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Golden Noodles
Hoisin Sauce
Oyster Sauce
Soy Sauce
Water Chestnuts
Winter Melon
Wood Ears
Chinese Ingredients
• GGS: Ginger, Garlic, Scallions
• Sugar, bean paste, fermented black beans,
Monosodium Glutamate, hot peppers,
sesame seed oil, star anise, five spice
powder, and Chinese peppercorns
• White Pepper is used over black, the
endosperm (outside) is removed from the
peppercorn, and the inside part, the white
is ground up.
• This leaves no black specs in the food
Preparing Ingredients
• The Chinese spend more time preparing
ingredients than they spend cooking.
Most Chinese dishes cook so quickly,
cooks must assemble the ingredients in
advance.
• Much of the prep time involves slicing,
chopping, shredding, dicing, and mincing
many of the vegetables and meats.
Much of the ingredients can be
prepared days in advance.
Chinese Cooking Utensils
• The wok is the most versatile. It looks
like a meal bowl.
• Steamer
• Chopsticks
• Ladle
• Curved Spatula
Chinese Cooking Trends
• With industrialization, there are more
and more people eating meat at each
meal.
• Nutrition related diseases and obesity
are on the rise in the last 10-15 years,
especially in children.
• Western food has become more and
more popular along with fast food, such
as McDonald’s and Kentucky Fried
Chicken.
Sources
• Guide to Good Food
– by Largen & Bence
– published by Goodhart Wilcox publishers.
• Wikipedia, the online
Encyclopedia
FRANCE
Marie Elliott
Dover High School
Facts about France
France is about 80% the size of Texas and
is made up of 26 different regions.(1)
The geography consists mainly of flat
plains or gently rolling hills in the north and
west; the remainder is mountainous,
especially the Pyrenees in the south, and
the Alps in the east.(2)
The climate consists of generally cool
winters and mild summers, but mild
winters and hot summers can be found
along the Mediterranean.(2)
In 1999 71.5% of the labor force was
involved in service related occupations; only
4.1% held agricultural occupations(2)
Agricultural products include wheat, cereals,
sugar beets, potatoes, wine grapes; beef,
dairy products; fish(2)
Culinary Trends
The wide availability of technology, i.e. computer
internet and media such as Food Network have
opened barriers and introduced food from
around the world.
Organic Foods
American Fast Food
Classic Spanish cuisine
Flavors and textures are being kept
separate and distinct from each other.
French Menu
Quiche Lorraine
Crème Caramel
Source Page
1.
2.
3.
4.
http://www.infoplease.com/ipa/A0107517.html
http://geography.about.com/library/cia/blcfrance.htm
http://www.preparedfoods.com/CDA/Archives/2d43992
114788010VgnVCM100000f932a8c0________
http://www.cooks.com/rec/doc/0,1826,157171244203,00.html
GERMANY
Bonnie Leitheuser
LaGrange Middle School
LaGrangeville, NY
QUICK GERMAN FACTS
• GERMANY’S CAPITOL- BERLIN
• LOCATED IN CENTRAL EUROPE
• BORDERED BY THE BALTIC AND
NORTH SEA
• MAJOR INDUSTRY- COAL MINING,
MANUFACTURING AND CHEMICAL
PRODUCTION
• GERMANY MEANS BROTHER OR
NEIGHBOR IN LATIN
German Eating Habits
• Breakfast is very important and extended on
weekends- coffee with bread and jam
• Small meal in middle of the day- sandwiches
German Breads
Bread is a huge part of the diet- as seen by literal translation of
the word for supper- Abenbrot- literally “evening bread”
Bread is served with each meal- 6,000 types of breads and 1200
different types of pastries and rolls.
Top Breads of Germany:
1. Rye-wheat (Roggenmischbrot)
2. Toast bread ("Toastbrot")
3. Whole-grain ("Vollkornbrot")
RESOURCES
• WWW.WIKIPEDIA.ORG
• WWW.PROMOTEGA.ORG
Italy
Alice Holzmann
George Fischer Middle School
Carmel, New York
Trends in Italian Eating Habits
75%
eat 1 full
meal/day
30% have 1 course
at lunch
8% grab bite to eat
midday
Italian Eating Habits
 1/5
eat out once a day
 1/3 between 35-45 eat out once a day
 Time spent eating at a table:
 **Milanese 18 min.
 **Palermitano 60 min.
 **Torino 25 min.
 **Rome 35 min.
Classic Italian Favorites
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Pizza
Antipasta
Pasta
Soups
Fish/Meats
Sweets & Desserts
Cannoli
 Italian
Pastry
 Means”little tube”
 Originated in Sicily
 Tube shaped shell of fried pasta
 Filled with sweet creamy filling
SOURCES
 http:italianfood.about.com
 http://en.wikipedia.org.wiki/Cannoli
 http://en.discoverfrance.net
Jamaica
Margo Tucker
La Grange Middle School
Nutmeg
Spices
Pimento (All Spice)
Scotch Bonnet
Jerk Seasoning
4 Tablespoon ground all spice
1Tablespoon dried thyme
1 Tablespoon paprika
1tsp ground red pepper
1tsp onion powder
1tsp salt
1crushed scotch bonnet pepper
¼ tsp black pepper
Jerk Chicken
1.2 pound chicken pieces
3 Tablespoons Jerk seasoning
1 Tablespoon Soy Sauce
Directions:
Mix all ingredients in a small bowl
until well blended.
Marinate overnight or a few hours.
Place on greased grill over hot coals
or on a broiler pan 5-7 inches from heat.
Cook for until chicken is done.
Sources
www.sangstersreality.com
www.utk.edu
www.chilipepper.de
www.everygeneration.co.uk
www.jamaicamekrazy.com
M E X I CO
MMMMK
MK BUDD
RED HOOK HS
FOREIGN FOODS
COOKERY
Facts about Mexico
Mexico is a very interesting and wonderful country filled
with extraordinary culture and an exciting history. Some
examples are:
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Fiestas
Food
Music
Athletics
Landmarks
Puebla, Mexico
Cinco de Mayo is celebrated in many Mexican towns,
Puebla being one of the most popular.
Cinco de Mayo fiesta
Celebrations & Traditions
A mock battle culminates in a swordfight
between the French and the Mexican
“generals;” the Mexican, of course,
always win.
 Men wearing skirts and flower-trimmed hats
represent the soldaderas – women soldiers
who cared for the wounded and often fought
along with the men.
 “Soldiers” in 19th-century Mexican and French
uniforms march or ride on horseback down
the main street of the zocalo (town square);
French “soldiers” sometimes carry loaves of
French Bread
 Celebrations feature music, dancing,
fireworks and plenty of traditional
Mexican dishes served up
by vendors in the town square.
Mexican Music
The most popular form of music in
Mexico is Ranchera.
Mexican music is performed by
Mariachis.
Southern Mexico is centered around a
music called the Marimba, which remains
popular in cities such as Chiapas and
Oaxaca.
Mexican Athletics
Mexico is known mainly for its Soccer (football) teams but
also possesses the skills in sports such as track and field.
Mexico hosted the 1986 Summer Olympics in Mexico
City, Mexico
Landmarks in Mexico
 Monument to Independence
 Los Archos
 Our Lady of Guadalupe Church
 Los Arcos Amphitheater
THE END
Thank you for your time today. I hope you had a
wonderful time learning about Power Point and I
hope you have a Wonderful time doing Power
Point in the future.
CREDITS
• Google – Pictures of Mexico
• Josh Whitt – Student
• Foreign Foods Class/Mexican
Cookery recipe - 7 –
Kathy Croft
Arlington High School
LaGrangeville, NY
Background Information
*Hostility and instability due to war
-60% unemployment rate
-black market boom
-tourism potential squashed
-influx of displaced persons
-crop yield decrease of 10% to 15%
-total loss of crops in some areas
*Since 1276, occupied by…
-Roman Empire
-Albania
-Turkey
-Yugoslavia
-Russia
-Italy
-Serbia
*Today it is its own country
Culinary Favorites
*Meat*
Smoked prosciutto style ham with olives & cheese
Lamb cooked in milk
Sausage flavored with wild herbs
*Salad & Vegetables*
homegrown and organic
olives, peppers, grapes, oranges, pomegranates,
watermelons & tomatoes
*Fish*
carp, trout, salmon & eel
fish stew & roast squid are popular
*Dessert*
sugary pastries & cream combined with
berries and fresh fruit
*Eating Out*
surprisingly inexpensive
high level of service
large portion size
Pita
• As in Bulgaria, Pita is the “type of bread
served for special occasions.”
• Labor-intensive gives the dish special
meanings of welcome and sharing.
• Pastry similar to filo dough is filled with a
cheese mixture
• You may add spinach to the cheese
• A dessert can be made from the dough by
substituting a fruit filling
Sources
ACT International “FRY: Montenegro”
http://www.act-intl.org/appeals/appeals-2000
Black Mountain “Montenegro Guide – Food and Wine”
http://montenegroholiday.com/foodwine.htm
Visit-montenegro.com “History and Culture”
http://visit-montenegro.com/
Wikipedia “Montenegro”
http://en.wilipedia.org/wiki/Montenegro
Scotland
Katherine schiller
LaGrange MiddleSchool
LaGrange, new york
Capital:
Edinburgh
Largest
City:
Flag of Scotland
Glasgow
Flower:
Thistle
Famous Hero:
William Wallace
Famous Scottish Foods
BANNOCKS: biscuits
baked on a griddle
SCOTTISH BEEF: Aberdeen
SCOTTISH SALMON: From the
Rivers Tay and Tweed
Scotch Shortbread
A rich cookie made with fresh butter and topped
with raspberry jam!
SOURCES
http://wikipedia,org
http://historicscotland.gov
http://www.clan-cameron.org/audio.html
Slovak Republic
Carol King
Pawling Middle School
Pawling, New York
General Information:
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Capital… Bratislava
Area… 49,030 sq. km
Religion… 60.3 % Roman Catholic
Independence… January 1, 1993
National Resources… antimony, mercury,
iron ore, copper, lead, zinc
Chief Crops
wheat, rye, corn, potatoes, sugar
beets
Slovak Cuisine
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Traditionally, the main meal of the day
is lunch, eaten around noon. However,
changing working habits have forced
this to be changed in recent decades;
today, it is not uncommon for many
Slovaks to eat their main meal in the
evening.
•
Pork, beef and poultry are the main
varieties of meat consumed in
Slovakia, with pork being the most
popular by a substantial margin.
•
Halusky, a serving of dumplings with
melted sheep cheese and fried bacon
sprinkled on the top, is a popular
Slovak dish. Many refer to this as the
national dish and it is usually the least
expensive menu item at a restaurant.
Traditional
Costumes
Dessert
• By far, the most popular
Slovak dessert is crepes
(palacinky). They come filled
with jam, ice cream and
chocolate sauce.
Resources:
• http://www.panorama.sk/index.asp?lang=e
n&sv=1&kam=/go/clanky/124.asp
• http://www.slovak.com/html/slov_sta.html
• http://en.wikipedia.org/wiki/Slovakia
Switzerland
Ms. Drew
Arlington Middle School
Poughkeepsie New
York
Facts About
Switzerland
Population – 7,523,934
Land Locked Country – surrounded by Germany, France, Italy and Austria
Land area mountainous and one fifth of the country covered by lakes,
glaciers, rocks and permanent snow, Switzerland is densely populated
Ethnic divisions:
Total population:
German 65%
French 18%
Italian 10%
Romansh 1%
other 6%
Swiss nationals only:
German 74%
French 20%
Italian 4%
Romansh 1%
other 1%
Holidays
Swiss National Day – 1st August ( Switzerland's Birthday)
•Fasnacht (carnival) – February
•Cities party for several days
•Parties start at five o’clock in the morning with marching bands,
people dress in fancy clothing.
•At night there are bonfires and fireworks
•Religious festivals are based on the Canton’s religioneither Roman catholic or Protestant
•Traditional festival of Christmas is celebrated by both
Swiss eating habits
•Huge selection of bread
•Dairy Products – Cheese
•Vegetables – beans, carrots, cauliflower, potatoes,
spinach
•Sausages and meat – veal, beef, pork, chicken or
turkey- served in different ways; grilled, cooked, sliced
or cut
•Side dishes – French fries, rice, potatoes and pasta
•Fruits locally grown – apples, pears, grapes and
different berries
•Sweets – Swiss chocolate
Sample Menu
Breakfast-
Bread – butter/margarine, marmalade/honey
Cheese or cereals
Milk, cold or hot chocolate, tea coffee
Lunch
Sandwich/Bircher muesli
Water, soft drinks
Dinner
Depending on what they ate for lunch dinner could
be a small meal or a full course
Bread, cheese, dried meat
Source Page
http://www.about.ch/culture/food/index.html
http://www.cooks.com
SWISS CHEESE PIE
Pie crust for 9-inch pie
1/2 Switzerland Swiss, grated
1 tbsp. flour
1 c. milk or cream
3 eggs, well beaten
Salt and pepper to taste
Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish.
Beat eggs well; mix with milk. Season lightly and pour over cheese.
Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake
an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve
hot or warmed over.
Cuisine of Thailand
By Ann Marie Giacoia
Marlboro High School
Marlboro ,NY
Influences in Thai Cuisine
• 5 basic flavors in
each meal
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Hot (spicy)
Sour
Salty
Sweet
Bitter (optional)
• 4 Main regions of the
country
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Northern
Northeast
Central
Southern
Common ingredients
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Coconut milk
Rice noodles
Lime juice
Lemon grass
Chilies
Jasmine rice
Garlic
Cabbage
Yard long beans
Nam pla ( fish sauce)
Shrimp paste
Kaffir lime leaves
Eggplant
Curry
Tumeric
Rice noodles
Kaffir lime leaves
Thai eggplant
Yard long beans
Thai meals
• A full meal is typically a single dish ( rice
based) with curries and vegetables
• Food is eaten with a fork and a spoon
together.
• Sticky rice may be eaten with the hands.
Sources
http://www.infoplease.com/atlas/country/thailand.html
http://en.wikipedia.org/wiki/Thai_food