1 / 12

Chapter 10 Global Cuisine 1: The Americas

Explore diverse cuisines from the Northeastern, Midwestern, Southern, Southwestern, Pacific Rim/Coast, Mexico, Central America, and the Caribbean.

kroseberry
Download Presentation

Chapter 10 Global Cuisine 1: The Americas

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 10 Global Cuisine 1: The Americas

  2. NortheasternUnited States • Iroquois Indians in upstate New York used a system of ___________________________________________ • Beans climbed the ______ stalks and _______ covered ground preventing weeds • New England cooking is characterized by simple recipes and extensive use of _______________________________ • New England boiled dinner: ____________________________________________ • New England clam chowder: _____________________________________________ • Bisque: made from ________________________________ • New England is also known for its _______________syrup. 10.1 Chapter 10 | Global Cuisine 1: The Americas

  3. MidwesternUnited States • The Midwest region of the US is known for raising ______ and growing _______: cuisine showcases _____________________ • Midwestern cuisine has many cultural influences from people who immigrated from Germany ___________Britain ___________________Italy _____________Hungary _____________and Scandinavia _____________________ • Excellent ______________are produced in the Midwest, including fine cheddar cheese varieties. • Food from the central part of the continent is sometimes called __________________ or ____________________ • Kansas City, Missouri, in particular is famous for its __________________________________________________ 10.1 Chapter 10 | Global Cuisine 1: The Americas

  4. Southern United States • It’s easiest to divide Southern cuisine into the following 4 categories: • Tidewater cuisine: (Virginia, North Carolina) influenced by the ______________________________________________________________________________________ • Low Country cuisine: (South Carolina, Georgia, NE Florida, gulf region of MS and LA); warmer climate and rice ______________________________________________________________________________________ 10.1 Chapter 10 | Global Cuisine 1: The Americas

  5. Southern US cont. • Creole cuisine: blending of ______________________________________ • ___________ (often contains tomato base) • Cajun: cooking from the _________________________________________ • Both Cajun and Creole cooking incorporate the ___________ (mirepoix of onions, celery, bell pepper – instead of the carrots in French mirepoix) • One-pot meals _________________ • Gumbo (roux based) contains ___________ • Cajun food is not peppery but ________________

  6. SouthwesternUnited States • cuisine of the Southwest has been heavily influenced by ________________________________________________ • Flavor of food is ___________________________________ • Offal meat, Corn, ___________________________________ • ________: signature dish of the SW; means sauce in Spanish. • __________ is also common in the region. Whole _____________________________________________ • Spin off of SW cooking: Tex-Mex (meat is ___________) • Spin off of SW cooking: Cal-Mex(meat is ___________) 10.1 Chapter 10 | Global Cuisine 1: The Americas

  7. Pacific Rim/Coast • The food is referred to as ______________(combines Asian and West Coast cuisines) or ____________cuisine; _________________________________________________ • __________________________________________are commonly used in dishes. • San Francisco has a singular cuisine style that revolves around _______________and sourdough bread. • Continuing north to Oregon and Washington, increased rainfall and fertile soil create an area where _____________grow plentifully. Pacific Northwest ______________ and halibut are popular local items. 10.1 Chapter 10 | Global Cuisine 1: The Americas

  8. Mexico • Mexican cuisine is derived from the ancient ________________________________________ • Corn tortillas were originally cooked without fat on a _________, or a round, flat griddle made of ____________ • Ancient Mexican diet was ________ and possibly _______ as a source of protein • _________________________, are a major flavoring agent of Mexican food in all regions. • ______________are very typical in modern Mexican food. • ______ means sauce or mixture and used as a suffix on words to describe the sauce (Mole Poblano), which is made with dried fruits and ancho chilis. 10.1 Chapter 10 | Global Cuisine 1: The Americas

  9. Central American Cuisine • ____________________________________________terrain are hallmarks of Central America. • Flavors are ________________accompanied by sweet fruit • Curtido is a typical Central American relish that is made from ____________________________________ • Gallo pinto is a mix of _________________________, cooked separately and then fried together in coconut oil. • ______________are staples in Central America as they are in Mexico. • Cassava plant is plentiful: _____________________________ • Papusa: ____________________________________________ 10.2 Chapter 10 | Global Cuisine 1: The Americas

  10. Caribbean Cuisine • The cuisine of these islands nations is a combination of ________________________________________ • In ______________, meat is seasoned with a spicy dry rub called jerk spice that preserves the meat and marinates in the flavors. • ________________ originated here • African influence includes _____________________, such as mashed yams, yuca and plantains • A ham-and-cheese sandwich becomes a cubano with the addition of _________________________________________________ • ___________: similar to our trinity; salt pork, ham, onions, garlic, green peppers, jalapeno, tomato, oregano, and cilantro; used in soups and stews 10.2 Chapter 10 | Global Cuisine 1: The Americas

  11. Brazilian Cuisine • Brazil was settled by _______________________________ • Brazilian cuisine features ____________________meats with tropical fruit (bananas) • Meat roasted on ____________________________________ • In parts of Brazil, _______ beans will be daily fare; in other areas it will be ___________ beans. Rice and beans are common, and meat is served even in ___________________ 10.3 Chapter 10 | Global Cuisine 1: The Americas

  12. Peruvian Cuisine • Peruvian cuisine incorporates __________________________________________It’s a signature dish in Peru. • ___________________are many and varied in Peru. They come in more than 3,000 sizes, shapes, and colors! They are served in __________________________________. 10.3 Chapter 10 | Global Cuisine 1: The Americas

More Related