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Around the World in FACS

Around the World in FACS. An Introduction to Cultural Cuisine Compiled by HVNE-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.

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Around the World in FACS

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

  12. 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.

  13. 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 today’s dishes live up to these high standards.

  14. 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 Basic Ingredients

  15. 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

  16. 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.

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

  18. 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 McDonald’s and Kentucky Fried Chicken.

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

  20. FRANCE Marie Elliott Dover High School

  21. 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)

  22. 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.

  23. French MenuQuiche LorraineCrème Caramel

  24. Source Page 1. http://www.infoplease.com/ipa/A0107517.html • http://geography.about.com/library/cia/blcfrance.htm • http://www.preparedfoods.com/CDA/Archives/2d43992114788010VgnVCM100000f932a8c0________ • http://www.cooks.com/rec/doc/0,1826,157171-244203,00.html

  25. GERMANY Bonnie Leitheuser LaGrange Middle School LaGrangeville, NY

  26. 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

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

  28. 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")

  29. RESOURCES • WWW.WIKIPEDIA.ORG • WWW.PROMOTEGA.ORG

  30. Italy Alice Holzmann George Fischer Middle School Carmel, New York

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

  32. 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.

  33. Classic Italian Favorites • Pizza • Antipasta • Pasta • Soups • Fish/Meats • Sweets & Desserts

  34. Cannoli • Italian Pastry • Means”little tube” • Originated in Sicily • Tube shaped shell of fried pasta • Filled with sweet creamy filling

  35. SOURCES • http:italianfood.about.com • http://en.wikipedia.org.wiki/Cannoli • http://en.discoverfrance.net

  36. Jamaica Margo Tucker La Grange Middle School

  37. Spices Nutmeg Pimento (All Spice)

  38. 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

  39. 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.

  40. Sources www.sangstersreality.com www.utk.edu www.chilipepper.de www.everygeneration.co.uk www.jamaicamekrazy.com

  41. M E X I CO MMMMK MK BUDD RED HOOK HS FOREIGN FOODS COOKERY

  42. 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

  43. Puebla, Mexico Cinco de Mayo is celebrated in many Mexican towns, Puebla being one of the most popular.

  44. 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.

  45. 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.

  46. 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.

  47. 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

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

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