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Hispanic Culture and Food In-service Training April 8, 2003

Hispanic Culture and Food In-service Training April 8, 2003. Barbara Brown, Ph.D., R.D./L.D. and Stephany Parker, Ph.D. Overview. Major stereotypes about Hispanics Regional variety Common ingredients & considerations Fitting Mexican food to the Pyramid

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Hispanic Culture and Food In-service Training April 8, 2003

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  1. Hispanic Culture and FoodIn-service TrainingApril 8, 2003 Barbara Brown, Ph.D., R.D./L.D. and Stephany Parker, Ph.D.

  2. Overview • Major stereotypes about Hispanics • Regional variety • Common ingredients & considerations • Fitting Mexican food to the Pyramid • Learning to make good choices away from home Oklahoma Cooperative Extension Service

  3. Major stereotypes about Hispanics • Presumption that Hispanics are "foreign"Source: Office of Minority Health, U.S. • Source: U.S. Department of Health & Human Services Oklahoma Cooperative Extension Service

  4. Major stereotypes: Race • Hispanics are not a racial category • May be of many race backgrounds • Many cultures combined • Does not fit the “neat & tidy” system of US Oklahoma Cooperative Extension Service

  5. Major stereotypes about Hispanics: Language • People assume Hispanics don’t speak English or learned recently • Significant % of Hispanics speak no or minimal Spanish • Fluency less widespread in: • Urban Southwest & Midwest • Those in US longer • Younger people Oklahoma Cooperative Extension Service

  6. Major stereotypes:live in rural areas • 90% live in urban areas • Disproportionately high in rural workforce • Especially migrant workers Oklahoma Cooperative Extension Service

  7. Major stereotypes:Not National presence • Assumed concentrated only in certain regions • Southwest, Pacific Coast, New York area, S. Florida Oklahoma Cooperative Extension Service

  8. Authentic Mexican • Rich in color and flavor • Much variety in ingredients • 60+ types of chiles • Staples of many regional dishes Oklahoma Cooperative Extension Service

  9. Regional diversity Oklahoma Cooperative Extension Service

  10. Regional diversity • Along coast: many seafood dishes • Inland & high-land mountain: stews, intricate sauces & corn-based foods • Desert areas: dishes containing cactus plants • Often of blending of different cultures Oklahoma Cooperative Extension Service

  11. Regional variety • Basic recipes vary widely in different regions • Most meals served as authentic outside Mexico based on recipes from North or Central Mexico Oklahoma Cooperative Extension Service

  12. Tex-Mex • Blended flavors of Northern Mexico & Southern US peoples • Native Americans • Cowboys • Mexicans Oklahoma Cooperative Extension Service

  13. Tex-Mex • Traditional dishes altered by need & taste • Most recognized in US as “Mexican food” • Includes ingredients used in casseroles instead of served with tortillas • Examples: chili, cornbread, tamale pie, fajitas Oklahoma Cooperative Extension Service

  14. Traditional eating pattern • 3 meals/day • Each meal has 1 or more of: • Tortilla • Beans • Peppers Oklahoma Cooperative Extension Service

  15. Traditions • Meals are social times with family & friends • Families eat together at least once/day • Lunch often eaten at home Oklahoma Cooperative Extension Service

  16. Traditions • Leaving empty plate is impolite by well-to-do Oklahoma Cooperative Extension Service

  17. Carnes (meat) Pescado (fish) Mariscos (shellfish) Legumbres (vegetables) Frutas (fruits) Nueces (nuts) Bebidas (drinks) Especias (spices) Condimentos (condiments) Postres (desserts) Dulces (sweets) Common ingredients Oklahoma Cooperative Extension Service

  18. Cabra: goat Carne de Res: beef Carnero: lamb Chorizo: spicey sausage Hígado: liver Jamón: ham Lengua: tongue Pavo: turkey Carnes (meat) Oklahoma Cooperative Extension Service

  19. Carnes • Pato: Duck • Pollo: Chicken • Puerco: Pork • Salchicha: Sausage • Ternera: Veal • Tocino: Bacon (salt pork) Oklahoma Cooperative Extension Service

  20. Abulón: abalone Atún: tuna Cabrilla: sea bass Jurel: yellowtail Pargo: snapper Tiburón: shark Huachinango: red snapper Pes Espada: swordfish Lenguado: flounder or sole Pescado (fish) Oklahoma Cooperative Extension Service

  21. Calamar: squid Almejas: clams Callos: scallops Ostinones: oysters Camarones: shrimp Cangreio or Jaiba: crab Langosta: lobster Mariscos (shellfish) Oklahoma Cooperative Extension Service

  22. Aceitunas: olives Apio: celery Arroz: rice Betabeles: beets Calabazas: pumpkins or squash Camotes: sweet potatoes Cebolla: onion Cebollita: green onion Legumbres (vegetables) Oklahoma Cooperative Extension Service

  23. Chícharos: peas Champioñes: mushrooms Ejotes: green beans Elote: corn on the cob Ensalada: salad Lechuga: lettuce Maiz: corn off the cob Legumbres Oklahoma Cooperative Extension Service

  24. Nopales: "young" leaves of prickly pear cactus Pepino: cucumber Papas: potatoes Rábano: radish Repollo: cabbage Tomate: tomato Zanahoria: carrot Legumbres Oklahoma Cooperative Extension Service

  25. Frijoles: dried beans • Staple of Mexican food • Pinto most common • Also black, kidney, chickpeas Oklahoma Cooperative Extension Service

  26. Cooking methods • Frijoles de la Olla • Beans cooked in pot • Refried beans • Cooked beans mashed & fried with lard or butter • Available canned • Full fat or 99% fat free Oklahoma Cooperative Extension Service

  27. Poblano Ancho: dried poblano Pasilla Chiltepin Green, red, etc. bells Green chilies Serrano Jalapeno Cherry Chilies: peppers Oklahoma Cooperative Extension Service

  28. New Mexican (long green) Oklahoma Cooperative Extension Service

  29. Ancho (before drying) Jalapeno Pepper varieties Oklahoma Cooperative Extension Service

  30. Habanero Serrano Pepper varieties Oklahoma Cooperative Extension Service

  31. Cherry Chiltepin Pepper varieties Oklahoma Cooperative Extension Service

  32. Pepper heat • Determined by: • Variety & variety within variety • Environment • Capsaicin is cause • Concentrated in veins (not seeds) Oklahoma Cooperative Extension Service

  33. Capsaicin Oklahoma Cooperative Extension Service

  34. How capsaicin works • Stimulates nerve endings in mouth • Fools brain into thinking there is pain • Brain releases endorphins • similar to morphine • Mild euphoria results • can be mildly addictive because of hot pepper "high" Oklahoma Cooperative Extension Service

  35. Determining pungency • “Bite the chile” • Most common method • Quick, cheap • Painful Oklahoma Cooperative Extension Service

  36. Scoville organoleptic test • How it works: • Taste chile sample & record heat • Samples diluted in lab until heat no longer detectable • Still subjective test • Limit on number of samples tested in specific time period Oklahoma Cooperative Extension Service

  37. Scoville Heat Units Scale Oklahoma Cooperative Extension Service

  38. High performance liquid chromatography • Most accurate method • Expensive test • How it works • Peppers dried & ground • Heat causing chemicals extracted • Extract measured via chromatography Oklahoma Cooperative Extension Service

  39. Other pepper products • Chili powder • Cayenne pepper or red pepper • Red pepper flakes • Hot pepper sauce Oklahoma Cooperative Extension Service

  40. Cutting the pain • To relieve burning mouth choose milk, yogurt, sour cream • Casein (protein) breaks bond with pain receptors Oklahoma Cooperative Extension Service

  41. Hominy • Dried white or yellow corn with hull & germ removed • Mechanically or • Chemically by soaking corn in slaked lime or lye • Sold canned, ready-to-eat or dried • Served in posole or pozole Oklahoma Cooperative Extension Service

  42. Benefits of lye-treated corn • Treating with lye increases • Usable protein • Niacin • Reduced incidence of pellegra • Dermatitis, diarrhea, dementia, death • No benefit from mechanical method Oklahoma Cooperative Extension Service

  43. Tomatillos • Not green tomatoes • Related to Cape gooseberry • Green outer husk resembles lantern • Light green & tart • Size varies from equal to a small shallot to a lemon Oklahoma Cooperative Extension Service

  44. Tomatillos • Easy to grow • Available canned • In home canned salsa recipes use in place of red tomatoes Oklahoma Cooperative Extension Service

  45. Jicama • AKA Mexican turnip • Large tuberous root • Eat raw or cooked • Peel & remove fibrous flesh under skin • Stays crisp when cooked Oklahoma Cooperative Extension Service

  46. Aguacate: Avocado Duraznos: Peaches Fresas: Strawberries Guayaba: Guava Higo: Fig Limón: Lime or Lemon Manzana: Apple Frutas (fruits) Oklahoma Cooperative Extension Service

  47. Frutas (fruits) • Melón: Melon • Naranja: Orange Piña: Pineapple • Plátano: Banana • Sandía: Watermelon • Toronja: Grapefruit • Uvas: Grapes Oklahoma Cooperative Extension Service

  48. Nueces (nuts) • Cacahuates: peanuts • Coco: coconut • Nuez de Castilla: walnuts Oklahoma Cooperative Extension Service

  49. Bebidas (beverages) • Aqua: water • Café: coffee • Crema: cream • Jugo de Naranja: orange juice • Leche: milk • Refrescos: soft drinks • Té Caliente: hot tea • Té Helado: iced tea Oklahoma Cooperative Extension Service

  50. Aguardiente: brandy Cerveza: beer Ginebra: gin Ron: rum Vino Blanco: white wine Vino de Champaña: champagne Vino Rosado: rose wine Vino Tinto: red wine Bebidas (alcoholic) Oklahoma Cooperative Extension Service

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