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Representative Food Group1

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around Christmas time. The average American consumes ... Thai Recipes - Thai Fish Cakes (Thod Mun Pla) Fried fish cakes make a great ... – PowerPoint PPT presentation

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Title: Representative Food Group1


1
Representative Food Group1
  • Jess - American Snacks
  • Erin - Taiwanese Food
  • Ruby - Italian Cuisine
  • Eugene - Korean Food
  • Annie - Thai Food

2
American Snacks - Churros
  • Origin
  • The Churro is an invention of
  • Spain in the sixteenth century.
  • As soon as it was made by the
  • great Spanish explorers, the
  • Churro became a local favorite.
  • In the grasslands of Spain,
  • the shepherds lived a nomadic
  • life and they carried only the
  • essentials. Bread was a special
  • Treat. They fried their bread.

3
Introduction A churro is a sweet, fried
pastry-based snack, popular in Spain, Latin
America, and the USA. The typical flavoring of
churros is cinnamon. Churros are also often
served sprinkled with sugar Today, Churros are
also enjoyed in the United States by consumers of
all nationalities. Churros are sticks of tender
dough, made from 100 wheat flour and other fine
ingredients.
4
Pretzel Origin An Italian monk invents prezels
as a reward to children who learn their
prayers. He calls the strips of baked dough,
folded to resemble arms crossing the breast,
prestiola.
5
Introduction
  • A pretzel is a baked snack that is ordinarily
    twisted
  • into a unique knot-like shape and usually salted.
    The main
  • varieties of pretzel are soft and hard. The soft
    is more
  • traditional, and the hard pretzel is more common
    in the
  • United States as it can be packaged and stored.
  • Pretzels are often consumed in the United States
  • as a "beer snack," but it is not uncommon to
    encounter the
  • chocolate-covered variety eaten for dessert,
    especially
  • around Christmas time. The average American
    consumes
  • about 1.75 pounds (0.79 kg) of pretzels per year.

6
Bagel Origin It was originated in Central
Europe, probably in Poland. It is given as a gift
to women in childbirth. And the name bagel
originated from beugal (stirrup) due to the fact
that traditional handmade bagels are not
perfectly circular but rather slightly
stirrup-shaped (D-shaped).
7
Introduction
  • The bagel is a bread product traditionally made
    of yeasted wheat dough in the form of a roughly
    hand-sized ring which is boiled in water and then
    baked. The two most prominent styles of
    traditional bagel in North America are the
    Montreal bagel and the New York bagel. Montreal
    bagel is smaller chewier, and sweeter. And New
    York bagel is puffy with a noticeable crust.

8
Corn Dog
  • Origin
  • Originally made without sticks, the corn dog
  • was popularized in 1942 at the Texas State
  • Fair. They are eaten plain or served with
  • ketchup, mustard, relish, or mayonnaise.
  • The first corn dog on a stick was the
  • "cozy dog" because the product was a "hot
  • dog wrapped in a cozy.
  • Introduction
  • A corn dog is a hot dog coated in cornbread
  • batter and deep fried in hot oil, although
  • there are baked variations.

9
Onion Rings Origin Pig Stand restaurants
claim credit for inventing the onion ring in the
1920s. Introduction Onion rings are a type
of fast food commonly found in the United States.
Onion rings are cut onions that are sliced to
present a ring profile which are battered and
deep fried.
10
Mashed Potato
  • Origin
  • There are a lot of countries using the
  • common way to serve potatoes.
  • Introduction
  • Mashed potato is made from mashed boiled
  • potatoes with heated milk or cream and butter
  • or vegetable oil added. The best mash is
  • made from floury varieties rather than the
  • waxy types used as salad potatoes. In the
  • U.S., mashed potatoes are often covered with
  • gravy.

11
Taiwanese Food - Stinky Tofu
  • Origin
  • Decades ago, stinky tofu
  • was a military staple for
  • soldiers patrolling Chinas
  • border, but in Chinese old
  • legend , the origin of stinky
  • tofu is occurred in a tofu
  • store by accidents.

12
Introduction
  • The stinky tofu is a form of fermented
  • tofu, which, as the name suggests, has
  • a strong odor. It is a popular snack in
  • East Asia and particularly China mainland
  • and Taiwan, where it is usually found at
  • night markets. Most typically, it consists of
  • tofu which has been marinated in brine
  • made from fermented vegetables for as
  • long as several months. It can be eaten
  • cold, steamed, or most commonly, fried.

13
Following are some ways to cook stinky tofu.
  • Frying
  • .With pickled vegetable, especially Cabbage
  • .Has extra-crispy skin and smooth tofu inside.
  • .Add some spicy Chile

14
  • Steaming
  • With spicy chili soup-stock
  • Has soft skin and insides
  • Mostly add some meat, pork or seafood
  • in it

15
Durian Stinky Tofu Ice Cream
  • How to do it ?
  • 1. Crumb the stinky tofu
  • 2. Mix with dough
  • 3. Knead into a sphere
  • 4. Add ice cream into the sphere.
  • 5. Moisten with durian juice
  • 6. Fry it!!
  • Where to eat

  • Name Old Shanghai

  • Tel 04-2471-9510

16
How to make a cup of soybean milk ?
  • Soybean, especially in the form of milk,
  • is highly beneficial in the treatment of
  • several ailments. This milk is prepared
  • by soaking the beans in water for about
  • 12 hours. The skin of the beans is then
  • removed and after a thorough wash,
  • they are turned into fine paste in a
  • grinding machine. The paste is mixed
  • with water, three times its quantity. The
  • milk should then be boiled on a slow fire,
  • stirring it frequently. After it becomes a
  • little cooler, it should be strained
  • through a piece of thin cloth and sugar
  • be added to it.

17
The Advantage of Soybean Milk
  • Soybean milk is a healthy alternative to
  • cow's milk. Soybeans are composed of
  • proteins, carbohydrates, fats, fiber, and a
  • powerful array of phytonutrients, and have
  • been known to help reduce blood
  • cholesterol, thereby promoting
  • cardiovascular wellness. Also good for
  • those who are lactose intolerant. Besides,
  • it is at par in importance with cow's milk in
  • feeding children. Investigations have
  • shown that 90 per cent of the soybean
  • protein is absorbed in the body and 95 to
  • 100 percent of the milk is digested.
  • Soybean milk is very helpful in maintaining
  • intestinal health.

18
Italian Cuisine - Pasta
  • The most famous dish of
  • Italian cuisine, known as
  • pasta, has more than 400
  • different forms. There are
  • also many different varieties
  • of sauces which are
  • undisputed counterparts of
  • pasta dishes. Each sauce,
  • cream, tomato, cheese,
  • meat or fish has a matching
  • form of noodle.

19
Who Invented Pasta?
  • There is a great deal of debate
  • about who invented pasta. Was
  • it the Chinese, Italians, or
  • Arabs? Well, reliable sources
  • tell us it was the Chinese who
  • are on record as having eaten
  • pasta as early as 5,000 B.C.
  • Marco Polo probably brought
  • pasta back to Italy with him
  • from China in the thirteenth
  • century A.D.

20
Pizza
  • Pizza is also a very famous
  • dish of Italian cuisine. Most of
  • the great Italian dishes come
  • from peasant heritage and
  • the common characteristic is
  • that they can be prepared
  • very quickly and economically.
  • Finally, nearly all Italian
  • dishes are high in vegetables
  • and carbohydrates and low in
  • animal fat.

21
Who invented pizza?
  • Everyone knows that pizza comes from Italy, but
    do you
  • know that pizza was originally a kind of food for
    poor people
  • in Italy? Poor people rarely had plates so they
    baked flat,
  • round bread to hold their food. This made an
    easy,
  • inexpensive meal.
  • The first pizza with toppings like our modern
    pizza was made
  • by an Italian baker in 1889. He baked a special
    kind of flat
  • bread for the King and Queen of Italy using the
    Italian flag.
  • He used green herbs, white cheese and red
    tomatoes.
  • Today pizza is all around the world by both the
    rich and the
  • poor.

22
Korean Food - ?? ( Kimchi )
  • Cabbages and other vegetables
  • are soaked in salt water, then
  • seasoned with different spices
  • before being fermented. There
  • are many different types of kimchi,
  • such as cabbage kimchi (the most
  • common), cucumber kimchi,
  • radish kimchi, cubed radish
  • kimchi, green onion kimchi, and
  • more. It is a health food filled with
  • vitamins, minerals, and more.

23
??? ( Bibimbap ) - Boiled rice mixed with

vegetables
  • A dish made by mixing
  • rice with various other
  • cooked vegetables. Its
  • great for experiencing
  • with different vegetables,
  • pleasing to the eye, and
  • full of nutrients. Jeonju's
  • variation of the bibimbap
  • is most famous.

24
??? (Tteokbokgi)
  • Rice powder is steamed and
  • made into a long cylinder-shaped
  • rice cake called garaetteok. It is
  • cut into finger size pieces and
  • cooked in a spicy and sweet sauce.
  • Meat, vegetables or ramyeon can
  • be added depending on different
  • tastes. Tteokbokgi, along with
  • gimbap and odaeng (skewered fish
  • cake), is one of the most common
  • foods sold by street vendors.

25
??? / ? (Buchimgae/Jeon) Kimchi or seafood is
stirred in a flour mixture, and then pan-fried in
oil. Depending on the ingredients of choice,
some types of buchimgae include Kimchi-jeon and
seafood-jeon.
26
??? (Dak-kkochi) ?? (Hotteok)
  • Flour and sugar are kneaded
  • together and shaped into a
  • small ball. Vegetables are
  • sometimes added to the batter.
  • Sugar and cinnamon are usually
  • the staple fillings.
  • Small pieces of
  • chicken are skewered,
  • coated in spicy sauce,
  • and then grilled.

27
?? (Eomuk)/ ?? (Odaeng)
  • This is usually referred to as odaeng.
  • Odaeng is a kind of fish cake. The
  • fish cake is made of ground fish.
  • This fish cake is then skewered and
  • soaked in boiling water along with
  • radish and green onions. This
  • popular dish is especially loved
  • during the cold winter months.

28
???/ ???/ ??? (Bungeo-ppang/ Gukwa-ppang/
Gyeran-ppang)
  • Bungeo-ppang gets its name from its
  • fish-like shape. This sweet snack is
  • molded in the shape of a carp, which
  • is called bungeo in Korean. A
  • pancake batter-like shell is filled with
  • red-bean paste and then baked it is
  • especially enjoyed in the winter.
  • Gukwa-ppang is shaped like a flower
  • and is slightly smaller than that of the
  • similar tasting bungeo-ppang. Gyeran-
  • ppang is also made of a pancake
  • batter-like shell, but this is filled with
  • an egg instead of the red bean filling.

29
Gujeolpan (nine-sectioned dish)
  • This royal dish consists of 8 varieties of food
    all chopped
  • finely, seasoned, and cooked. They are placed
    separately in
  • the nine-sectioned platter with a wheat pancake
    located
  • in the center.
  • How to eat ?
  • Take a wheat pancake and place a small amount of
    the 8
  • varieties of food on the pancake. Then simply
    role up and
  • enjoy this scrumptious dish with a bit of sauce.

30
Thai Food - Tom Yum Crisp Snack, Thai Tanya
  • Tom yum soup is one of the most loved Thai
  • dishes both in the West and the East. This snack
  • takes these exotic flavors as inspiration to make
  • an incredible tasting snack. The best quality
  • dried kaffir lime leaf, dried shrimp, and dried
  • whole hot chilies are combined with cashew nuts
  • and spices. If you want to impress your friends
  • at your next dinner party or to wow your cocktail
  • clients offer this spicy tidbit.
  • Ingredients dried shrimp, dried squid, dried
    kaffir
  • lime leaf, dried whole red chilly peppers, fish
  • sauce, cashew nut, lemon grass, sliced onion
  • and garlic, sugar, and lemon juice. No
  • preservatives, MSG (Monosodium Glutamate),
  • or food additives. Store it in a cool, dry place.

31
Thai Recipes - Pad Thai Thai Prawn Soup
with
Lemongrass, "Tom Yum

Goong"
  • Tom Yum is both hot and sour,
  • and it's one of the main
  • signature dishes that defines
  • Thai flavor. We've perfected
  • this recipe and assure you it
  • tastes great.
  • Pad Thai, a flavorful combination
  • of stir-fried noodles, tofu, bean
  • sprouts and egg is one of the
  • country's best-known noodle
  • dishes. This dish, as with so much
  • Thai food uses the combination of
  • salty, sweet and sour to great
  • effect.

32
Thai Green Curry with Beef Thai Fried Rice
with Chicken
(Kao Paht Gy)
  • This Green Curry recipe features
  • beef but could also be prepared
  • with chicken or catfish. If sweet
  • basil leaves are not available,
  • you may substitute European
  • basil, or leave it out.
  • Thais usually cook more rice
  • than is necessary for one meal.
  • The remainder is eaten at the
  • next meal or prepared as fried
  • rice.

33
  • Roasted Duck Curry with Red Curry Paste
  • (Kaeng Phed Ped Yang)
  • Red Curry with Roasted Duck
  • is one of the most popular types
  • of curries in Thai restaurants
  • outside of Thailand.
  • Moo Satay
  • Satay is a favorite street food in Thailand.
  • It's simple to make - marinate meat or
  • tempeh, skewer, and grill. Serve with
  • ready-made peanut sauce or make your
  • own peanut sauce from scratch for a
  • more sophisticated taste.

34
Thai Recipes - Thai Fish Cakes (Thod Mun Pla)
  • Fried fish cakes make a great
  • snack on their own dipped in
  • either Sriracha chili sauce, sweet
  • chili sauce or you can make your
  • own cucumber relish. Ground fish
  • is spiced with fresh kaffir lime leaf
  • and red curry paste and fried.
  • Serve as an appetizer or along
  • with any rice-based meal with a
  • cucumber relish and or sweet
  • chili sauce or sriracha.

35
Questions
  • Which kind of food do you like the most, American
    snacks, Chinese food, Italian cuisine, or Thai
    food?
  • Your foreign friends come to Taiwan, where would
    you bring them to?
  • Why do you introduce American snacks instead of
    American food?
  • Can you cook any one of the dishes introduced?
    How do you do it?

36
Sources of References
  • Students of this group did this in Jan. 2006.
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