Intermediate 2 Hospitality

1
Foods of the World

• Intermediate 2 Hospitality
• Practical Cookery

2
Written Report

• The report must be presented on the pro forma
  supplied by the SQA.
• The report must show evidence of research into
  the traditional foodstuffs and traditional dishes
  of a specific country.

3
Practical Activity

• You will produce a range of traditionally
  accurate dishes that are of an acceptable quality
  from your chosen country.

4
How do you select a country?

• During the practical activity you will be cooking
  a range of dishes from your chosen country - What
  types of food do you like?
• Look at the range of books in the school library
  - Is there enough information for you to complete
  the report?
• Look at the SCETNet for Food Technology CD Rom
  for information.
• There are many Web sites which you can use - A
  list is on the IT board behind the computer.

5
Range of traditional foodstuffs

• Using the pro forma give two examples of each
  category of foodstuffs for your chosen country.
• Herbs and/or Spices
• Cereals and/or Pulses
• Meat and/or Poultry
• Fish
• Vegetables
• Fruit
• Dairy produce

6
Characteristics of traditional foodstuffs

• Using the pro forma complete seven sheets.
• Chose one foodstuff from each category.
• Give brief details for each heading provided.
• NOTE Some headings may not be appropriate for
  all foodstuffs.

7
Example of Cereals or Pulses

• Rice
• Origin - Southern Asia. Cannot be grown in a cold
  climate

8

• Quality or Type - Many varieties including - Long
  Grain,Short Grain, White, Brown, Basmati,
  Jasmine, Sushi, Arborio.
• Production - The seeds are harvested and dried.
• Storage - A cool, dry place.
• Food Value - An important source of protein for
  half the worlds population.It is a good source of
  starch.A gluten free carbohydrate.

9

• Properties _ Good source of Starch. Gluten Free
  carbohydrate. Helps to steady blood sugar levels.
  Rice bran may reduce the risk of bowel
  cancer.Diet high in brown rice can contribute to
  iron and calcium deficiencies.
• Uses - As the carbohydrate source in main course
  dishes. Often used as a salad. Used as a sweet.