Transcript Ch. 48 Foods of the United States & Canada - MHS-AHCA

Global Foods Unit
The United States
 US Population
 307,006,550
 Density
 76 people per square mile
U.S. Regions
 Northeast
 Midwest
 West
 South
 Northwest
 Southwest
 Hawaii
Northeast
Succotash
 Originally a Native American
dish of beans and corn, one of
the most well-known dishes
from this region.
Scrapple
 Baked pork scraps with
cornmeal, flavored with
thyme and sage. Cut into
strips and fried.
 “Pennsylvania Dutch” were
German immigrants; thrifty
and used everything.
Northeast
Cod fish
 Common fish found in the
Atlantic.
 White flaky meat.
 Used in “Fish & Chips” and
many other fish stick forms.
Midwest
 Goulash
 Hungarian stew made with beef and vegetables and
flavored with Paprika.
South
 Louisiana
 Creole, or mixed heritage, cooking began in the 1700’s
when the French Settled in New Orleans.
 Africans who worked in the kitchens of plantation
owners blended African, French, Spanish, Caribbean
and Native American ingredients and techniques to
create Louisiana Creole cuisine.
South
Jambalaya
 Rice dish includes ham,
seafood, chicken and
sausages with rice, vegetables
and seasonings.
Gumbo
 Combines the Spanish
custom of mixing seafood
and meat with French-style
andouille sausage.
South
Etouffee
 Shrimp or crawfish….aka…..
Mudbugs are often cooked
this way.
 This French word means
“smothered”, which is a
southern method covering in
a liquid or sauce.
Hushpuppies
 Deep fried corn fritters
usually served with catfish
Southwest
Chile con carne
 Corn, tomatoes, chilies and
beans are the mainstays.
 Cuisine often called Tex-Mex.
Huevos rancheros
 Eggs topped with spicy
tomato and pepper sauce.
West
Cioppino
 San Francisco fish stew
originally made at
Fisherman’s Warf.
 This stew was invented when
Italian vendors went from
boat to boat asking fisherman
to “chip in” a little of their
fish.
Northwest
Sweet Walla Walla Onions
 Among the leading crop of
Washington
 Along with apples, pears,
hazelnuts, cherries, herbs
and vegetables……
Aplets and Cotlets
 Washington’s famous candies
made from apples and
apricots, sugar and walnuts.
Alaska
King Crab
Salmon
 Yummy….where’s the butter?
 Common fish in both the
Atlantic and Pacific
Hawaii
Poke
Taro
 Sliced raw fish mixed with
 Poi is made from mashed,
seaweed, onions, chilies and
soy sauce.
cooked taro root; the large
tubor of a tropical plant.
Canada
 Population
 33,739,900
 Density
 9.27 people per square mile
Canada
 Traditional Canadian Foods
 Matrimonial Cakes
 Bannock
 Flat biscuit-like bread made of flour and oats, was
brought by Scottish immigrants to this area.
Northeast Canada
 Newfoundland
 Nova Scotia
 New Brunswick
 Prince Edward Island
Newfoundland
 Cod is the foundation of this cuisine.
Nova Scotia
 Farmed oysters and other fish are local businesses
native to this province.
New Brunswick
 The most valuable seafood catches are scallops and
lobster.
Prince Edward Island
 Renowned for cultured muscles.
East Canada - Quebec
 Produces 90% of Canada’s Maple Syrup
East Canada - Quebec
 Excellent fresh and aged cheeses from
milk of cows, goats and sheep.
East Canada - Quebec
 Seafood is broiled, baked and made into
croquettes in this region

For this dish , seafood is pureed and bound with a
thick sauce and formed into small shapes
Midwest Canada
 Known as Canada’s “market basket.”
 Vast fields of wheat, corn, rye, millet and sunflowers
cross this prairie land.
 Manitoba
 Saskatchewan
 Alberta
Manitoba
 Wild Rice
Saskatchewan
 The largest city, Saskatoon is named for the local
Saskatoon berry.
Alberta
 Jerusalem artichokes are native to this region.
Western Canada
 British Columbia
 YukonTerritory
 Northwest Territory
 Nunavut Territory
Northwest/Nunavut Territory
 Seafood and massive, shaggy bison-like musk ox are
harvested here.
Yukon Territory