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Around the World in FACS

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Title: Around the World in FACS


1
Around the World in FACS
  • An Introduction to Cultural Cuisine
  • Compiled by
  • HVNE-NYSAFCSE

2
Cajun Food, USA!
  • By Stefanie Rice
  • Arlington High School
  • Lagrangeville, New York

3
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

4
Common Ingredients
  • Crab
  • River and Lake shrimp
  • Oysters
  • Crawfish
  • Freshwater and saltwater fish
  • Squirrels
  • Turkey
  • Ducks
  • Rice (staple)
  • Frogs

5
Ingredients Continued
  • Turtles
  • Pork
  • Homemade sausages
  • Beans of all kinds
  • Tomatoes
  • Okra
  • Yams
  • Pecans
  • Oranges
  • Wines, Liqueurs, and Brandy

6
  • Influences on
  • Creole Cooking
  • Chefs who created Creole used classic French
    techniques and local food stuffs
  • 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
  • Influences on
  • Cajun Cooking
  • Native Americans
  • Neighboring German settlers

7
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

8
Glossary ofCajun 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

9
Sources
  • www.wikipedia.com
  • www.about.com
  • www.designtoat.com
  • www.mnsu.edu
  • www.mardigrasday.com

10
China
11
(No Transcript)
12
Facts on China
  • It is called The Peoples Republic of China
  • Its home to one of the oldest civilizations in
    the world.
  • Its 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 its history.
  • Mt. Everest, the highest mountain in the world,
    lies on the Southwest border.

13
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.

14
Chinese Cuisine
  • 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 todays dishes live up to these high
    standards.

15
Basic Ingredients
  • Bamboo Shoots
  • Bean Curd
  • Bean Sprouts
  • Bean Threads
  • Black Mushrooms
  • Chinese Cabbage
  • Chinese Pea Pods
  • Golden Noodles
  • Hoisin Sauce
  • Oyster Sauce
  • Soy Sauce
  • Water Chestnuts
  • Winter Melon
  • Wood Ears

16
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

17
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.

18
Chinese Cooking Utensils
  • The wok is the most versatile. It looks like a
    meal bowl.
  • Steamer
  • Chopsticks
  • Ladle
  • Curved Spatula

19
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 McDonalds and
    Kentucky Fried Chicken.

20
Sources
  • Guide to Good Food
  • by Largen Bence
  • published by Goodhart Wilcox publishers.
  • Wikipedia, the online Encyclopedia

21
FRANCE
  • Marie Elliott
  • Dover High School

22
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)

23
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.
24
French MenuQuiche LorraineCrème Caramel
25
Source Page
  • 1. http//www.infoplease.com/ipa/A0107517.html
  • http//geography.about.com/library/cia/blcfrance.h
    tm
  • http//www.preparedfoods.com/CDA/Archives/2d439921
    14788010VgnVCM100000f932a8c0________
  • http//www.cooks.com/rec/doc/0,1826,157171-244203,
    00.html

26
GERMANY
  • Bonnie Leitheuser
  • LaGrange Middle School
  • LaGrangeville, NY

27
QUICK GERMAN FACTS
  • GERMANYS 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

28
German Eating Habits
  • Breakfast is very important and extended on
    weekends- coffee with bread and jam
  • Small meal in middle of the day- sandwiches

29
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
  • Rye-wheat (Roggenmischbrot)
  • Toast bread ("Toastbrot")
  • Whole-grain ("Vollkornbrot")

30
RESOURCES
  • WWW.WIKIPEDIA.ORG
  • WWW.PROMOTEGA.ORG

31
Italy
  • Alice Holzmann
  • George Fischer Middle School Carmel, New York

32
Trends in Italian Eating Habits
  • 75 eat 1 full meal/day
  • 30 have 1 course at lunch
  • 8 grab bite to eat midday

33
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.

34
Classic Italian Favorites
  • Pizza
  • Antipasta
  • Pasta
  • Soups
  • Fish/Meats
  • Sweets Desserts

35
Cannoli
  • Italian Pastry
  • Meanslittle tube
  • Originated in Sicily
  • Tube shaped shell of fried pasta
  • Filled with sweet creamy filling

36
SOURCES
  • httpitalianfood.about.com
  • http//en.wikipedia.org.wiki/Cannoli
  • http//en.discoverfrance.net

37
Jamaica
Margo Tucker La Grange Middle School
38

39
Spices
Nutmeg
Pimento (All Spice)
40
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
41
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.
42
Sources www.sangstersreality.com www.utk.edu www.c
hilipepper.de www.everygeneration.co.uk www.jamaic
amekrazy.com
43
M E X I CO
MMMMK
MK BUDD RED HOOK HS FOREIGN FOODS COOKERY
44
Facts about Mexico
Mexico is a very interesting and wonderful
country filled with extraordinary culture and an
exciting history. Some examples are
  • Fiestas
  • Food
  • Music
  • Athletics
  • Landmarks

45
Puebla, Mexico
Cinco de Mayo is celebrated in many Mexican
towns, Puebla being one of the most popular.
46
Cinco de Mayo fiestaCelebrations Traditions
  • A mock battle culminates in a swordfight between
    the French and the Mexican generals the
    Mexican, of course, always win.

47
  • 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.

48
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.

49
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

50
Landmarks in Mexico
  • Monument to Independence
  • Los Archos
  • Our Lady of Guadalupe Church
  • Los Arcos Amphitheater

51
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.
52
CREDITS
  • Google Pictures of Mexico
  • Josh Whitt Student
  • Foreign Foods Class/Mexican Cookery recipe - 7

53
  • Kathy Croft
  • Arlington High School
  • LaGrangeville, NY

54
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
  • -Albania -Italy
  • -Turkey -Serbia
  • -Yugoslavia
  • Today it is its own country

55
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

56
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

57
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

58
Scotland
Katherine schiller LaGrange MiddleSchool
LaGrange, new york
59

Capital Edinburgh
Largest City Glasgow
Flag of Scotland
Flower Thistle
Famous Hero William Wallace
60
Famous Scottish Foods
BANNOCKS biscuits baked on a griddle
SCOTTISH BEEF Aberdeen
SCOTTISH SALMON From the Rivers Tay and Tweed
61
Scotch Shortbread
A rich cookie made with fresh butter and topped
with raspberry jam!
62
SOURCES
http//wikipedia,org
http//historicscotland.gov
http//www.clan-cameron.org/audio.html
63
Slovak Republic
  • Carol King
  • Pawling Middle School
  • Pawling, New York

64
General Information
  • 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

65
Chief Crops
  • wheat, rye, corn, potatoes, sugar beets

66
Slovak Cuisine
  • 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.

67
  • Traditional
  • Costumes
  • Dessert
  • By far, the most popular Slovak dessert is crepes
    (palacinky). They come filled with jam, ice cream
    and chocolate sauce.

68
Resources
  • http//www.panorama.sk/index.asp?langensv1kam
    /go/clanky/124.asp
  • http//www.slovak.com/html/slov_sta.html
  • http//en.wikipedia.org/wiki/Slovakia

69
Switzerland
Ms. Drew Arlington Middle School Poughkeepsie New
York
70
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
71
Holidays
Swiss National Day 1st August ( Switzerland's
Birthday)
  • Fasnacht (carnival) February
  • Cities party for several days
  • Parties start at five oclock in the morning with
    marching bands, people dress in fancy clothing.
  • At night there are bonfires and fireworks
  • Religious festivals are based on the Cantons
    religion- either Roman catholic or Protestant
  • Traditional festival of Christmas is celebrated
    by both

72
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

73
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
74
Source Page
http//www.about.ch/culture/food/index.html http/
/www.cooks.com
75
SWISS CHEESE PIE  
Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt 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. Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt 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.
76
Cuisine of Thailand
  • By Ann Marie Giacoia
  • Marlboro High School
  • Marlboro ,NY

77
Influences in Thai Cuisine
  • 5 basic flavors in each meal
  • Hot (spicy)
  • Sour
  • Salty
  • Sweet
  • Bitter (optional)
  • 4 Main regions of the country
  • Northern
  • Northeast
  • Central
  • Southern

78
Common ingredients
  • 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
79
(No Transcript)
80
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.

81
Sources
http//www.infoplease.com/atlas/country/thailand
.html http//en.wikipedia.org/wiki/Thai_food
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