Around the world in FACS

By Stefanie Rice Arlington High School Lagrangeville, New York... • Blackened-- fish or meat cooked in a cast iron skillet with butter at high heat with a heavy coating of spices and se

Around the World in FACS

An Introduction to Cultural Cuisine

Compiled byHVNE-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

Ingredients Continued

Influences on

Creole Cooking

• Originated from the

aristocracy of southern

Louisiana

• Were immigrants from

Europe and were

• Native Americans

• Neighboring German settlers

• Chefs who created Creole used classic French techniques and local food stuffs

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

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

Facts on China

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 proverb describes a

well-prepared 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

Chinese Cuisine

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,

– by Largen & Bence

– published by Goodhart Wilcox publishers.

• Wikipedia, the online

Encyclopedia

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.

American Fast Food

Organic Foods

Classic Spanish cuisine

Flavors and textures are being kept separate and distinct from each other.

French Menu

Quiche Lorraine Crème Caramel

Bonnie LeitheuserLaGrange 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

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")

German Breads

• WWW.WIKIPEDIA.ORG

• WWW.PROMOTEGA.ORG

Alice Holzmann George Fischer Middle School

Carmel, New York

Trends in Italian Eating

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

 Italian Pastry

 Means”little tube”

 Originated in Sicily

 Tube shaped shell of fried pasta

 Filled with sweet creamy filling

 http:italianfood.about.com

 http://en.wikipedia.org.wiki/Cannoli

 http://en.discoverfrance.net

Margo Tucker

La Grange Middle School

Pimento (All Spice) Nutmeg

1tsp salt 1crushed scotch bonnet 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.

www.sangstersreality com

www.utk.edu

www.chilipepper.de

www.everygeneration co.uk

www.jamaicamekrazy com

Facts about Mexico

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 19 th -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.

 Southern Mexico is centered around a

music called the Marimba, which remains

popular in cities such as Chiapas and

Oaxaca

Landmarks in Mexico

 Monument to Independence

 Los Archos

 Our Lady of Guadalupe Church

 Los Arcos Amphitheater

T H E E N D

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

• 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 -Russia

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

• 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

Katherine schiller LaGrange MiddleSchool LaGrange, new york

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

Chief Crops

wheat, rye, corn, potatoes, sugar

beets

Slovak Cuisine

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.

varieties of meat consumed in

Slovakia, with pork being the most

popular by a substantial margin.

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.

chocolate sauce.

Ms DrewArlington Middle SchoolPoughkeepsie 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

Swiss National Day – 1 st 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 religion-

either 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

Bread – butter/margarine, marmalade/honey

Breakfast-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

• Yard long beans

• Nam pla ( fish sauce)

http://www.infoplease.com/atlas/country/thailand.html

http://en.wikipedia.org/wiki/Thai_food