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United States & Canada

United States & Canada. Global Foods Unit 2. February 7. Journal Entry #6 Reading Guide Northeastern Menu. February 8. Journal Entry #7 Analyzing meatballs: Swedish or Italian? Manhattan clam chowder vs. New England clam chowder. Meals in the Midwest:.

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United States & Canada

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  1. United States &Canada Global Foods Unit 2

  2. February 7 • Journal Entry #6 • Reading Guide • Northeastern Menu

  3. February 8 • Journal Entry #7 • Analyzing meatballs: Swedish or Italian? • Manhattan clam chowder vs. New England clam chowder. • Meals in the Midwest:

  4. Analyzing meatballs: Swedish or Italian • Learn more about Swedish and Italian meatballs. Find a recipe for Swedish meatballs and one for Italian meatballs. Analyze the ingredients and preparation methods. Summarize the findings and explain how the two dished would differ in flavor, texture, and appearance. • Given what you know about each type of meatball, which would you prefer and why?

  5. February 9Kitchen Introduction • Journal #8 • Groups • Familiarize

  6. February 10Indian Fry Bread • Check in/Check out questions • Lab roles • Recipe • Prepare/Cook

  7. February 13 • Journal #9 • Activity #1: Identify one ingredient that is often incorporated into Southern dishes. In one sentence, identify the ingredient and describe the dish of the region in which it is a main ingredient. • Activity #2: Using a book, internet or other resources. Define what the following Southern foods are: • Hominy • Hushpuppies • Brunswick stew • Gumbo • In 1-2 paragraph summarize how you could alter the recipe to make the dishes familiar to the PNW.

  8. February 14 • Journal #10 • Lab: Cheese Soup • Check in/Check out questions

  9. February 15 • Journal #11 • Activity #1 • Imagine that you live in Texas and a friend from Boston is planning a visit. In preparation for the visit, your friend has asked you to describe the local cuisine, “especially this whole Tex-mex thing.” • In 1-2 paragraphs describe the foods and ingredients that are popular in Texas cuisine, explain how the Tex-Mex cuisines got its name, and describe three popular Tex-Mex dishes. • WS

  10. February 16 • Journal #12 • Lab: Stuffed Jalapeños

  11. February 17 • Global Awareness Project #1 • Reason for Eating: A global Perspective

  12. February 21 • Journal #13 • Cooking Lab: Biscuits with apply maple sauce.

  13. CanadaFebruary 22 • Journal Entry #14 • 5 groups within the class will form. • Using at least 4 resources, learn more about the history, geography, foods and dishes of the region. • Create visual aids, photos, drawings and handouts, work together to give a quick presentation. • Canadian Regions: • North East • East • Midwest • West • North

  14. February 23Canada • Journal Entry #15 • Continue to work on group project.

  15. February 24Canada • Journal #16 • Cooking Lab: Basic Wild Rice

  16. February 27TEST REVIEW • Test Review • Please work on review for test 2/28

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