Around the World in FACS

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Around the World in FACS

• An Introduction to Cultural Cuisine
• Compiled by
• HVNE-NYSAFCSE

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Cajun Food, USA!

• By Stefanie Rice
• Arlington High School
• Lagrangeville, New York

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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

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Common Ingredients

• Crab
• River and Lake shrimp
• Oysters
• Crawfish
• Freshwater and saltwater fish
• Squirrels
• Turkey
• Ducks
• Rice (staple)
• Frogs

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Ingredients Continued

• Turtles
• Pork
• Homemade sausages
• Beans of all kinds
• Tomatoes
• Okra
• Yams
• Pecans
• Oranges
• Wines, Liqueurs, and Brandy

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• Influences on
• Creole Cooking

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

• 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

• Influences on
• Cajun Cooking
• Native Americans
• Neighboring German settlers

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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

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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

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Sources

• www.wikipedia.com
• www.about.com
• www.designtoat.com
• www.mnsu.edu
• www.mardigrasday.com

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China
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Facts on China

• It is called The Peoples Republic of China
• Its home to one of the oldest civilizations in
  the world.
• Its 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 its history.
• Mt. Everest, the highest mountain in the world,
  lies on the Southwest border.

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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.

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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 todays dishes live up to these high
  standards.

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Basic Ingredients

• 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

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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

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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.

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Chinese Cooking Utensils

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

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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 McDonalds and
  Kentucky Fried Chicken.

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Sources

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

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FRANCE

• Marie Elliott
• Dover High School

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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)

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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.
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French MenuQuiche LorraineCrème Caramel
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Source Page

• 1. http//www.infoplease.com/ipa/A0107517.html
• http//geography.about.com/library/cia/blcfrance.h
  tm
• http//www.preparedfoods.com/CDA/Archives/2d439921
  14788010VgnVCM100000f932a8c0________
• http//www.cooks.com/rec/doc/0,1826,157171-244203,
  00.html

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GERMANY

• Bonnie Leitheuser
• LaGrange Middle School
• LaGrangeville, NY

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QUICK GERMAN FACTS

• GERMANYS 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

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German Eating Habits

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

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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")

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RESOURCES

• WWW.WIKIPEDIA.ORG
• WWW.PROMOTEGA.ORG

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Italy

• Alice Holzmann
• George Fischer Middle School Carmel, New York

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Trends in Italian Eating Habits

• 75 eat 1 full meal/day
• 30 have 1 course at lunch
• 8 grab bite to eat midday

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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.

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Classic Italian Favorites

• Pizza
• Antipasta
• Pasta
• Soups
• Fish/Meats
• Sweets Desserts

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Cannoli

• Italian Pastry
• Meanslittle tube
• Originated in Sicily
• Tube shaped shell of fried pasta
• Filled with sweet creamy filling

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SOURCES

• httpitalianfood.about.com
• http//en.wikipedia.org.wiki/Cannoli
• http//en.discoverfrance.net

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Jamaica
Margo Tucker La Grange Middle School
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Spices
Nutmeg
Pimento (All Spice)
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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
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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.
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Sources www.sangstersreality.com www.utk.edu www.c
hilipepper.de www.everygeneration.co.uk www.jamaic
amekrazy.com
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M E X I CO
MMMMK
MK BUDD RED HOOK HS FOREIGN FOODS COOKERY
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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

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

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• 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.

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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.

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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

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Landmarks in Mexico

• Monument to Independence
• Los Archos
• Our Lady of Guadalupe Church
• Los Arcos Amphitheater

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THE END
Thank you for your time today. I hope you had a
wonderful time learning about Power Point and I
hope you have a Wonderful time doing Power Point
in the future.
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CREDITS

• Google Pictures of Mexico
• Josh Whitt Student
• Foreign Foods Class/Mexican Cookery recipe - 7
  

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• Kathy Croft
• Arlington High School
• LaGrangeville, NY

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Background Information

• Hostility and instability due to war
• -60 unemployment rate
• -black market boom
• -tourism potential squashed
• -influx of displaced persons
• -crop yield decrease of 10 to 15
• -total loss of crops in some areas
• Since 1276, occupied by
• -Roman Empire -Russia
• -Albania -Italy
• -Turkey -Serbia
• -Yugoslavia
• Today it is its own country

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Culinary Favorites

• Meat
• Smoked prosciutto style ham with olives cheese
• Lamb cooked in milk
• Sausage flavored with wild herbs
• Salad Vegetables
• homegrown and organic
• olives, peppers, grapes, oranges, pomegranates,
• watermelons tomatoes
• Fish
• carp, trout, salmon eel
• fish stew roast squid are popular
• Dessert
• sugary pastries cream combined with
• berries and fresh fruit
• Eating Out
• surprisingly inexpensive
• high level of service
• large portion size

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Pita

• As in Bulgaria, Pita is the type of bread served
  for special occasions.
• Labor-intensive gives the dish special meanings
  of welcome and sharing.
• Pastry similar to filo dough is filled with a
  cheese mixture
• You may add spinach to the cheese
• A dessert can be made from the dough by
  substituting a fruit filling

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Sources

• ACT International FRY Montenegro
• http//www.act-intl.org/appeals/appeals-2000
• Black Mountain Montenegro Guide Food and Wine
  http//montenegroholiday.com/foodwine.htm
• Visit-montenegro.com History and Culture
• http//visit-montenegro.com/
• Wikipedia Montenegro
• http//en.wilipedia.org/wiki/Montenegro

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Scotland
Katherine schiller LaGrange MiddleSchool
LaGrange, new york
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Capital Edinburgh
Largest City Glasgow
Flag of Scotland
Flower Thistle
Famous Hero William Wallace
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Famous Scottish Foods
BANNOCKS biscuits baked on a griddle
SCOTTISH BEEF Aberdeen
SCOTTISH SALMON From the Rivers Tay and Tweed
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Scotch Shortbread
A rich cookie made with fresh butter and topped
with raspberry jam!
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SOURCES
http//wikipedia,org
http//historicscotland.gov
http//www.clan-cameron.org/audio.html
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Slovak Republic

• Carol King
• Pawling Middle School
• Pawling, New York

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General Information

• Capital Bratislava
• Area 49,030 sq. km
• Religion 60.3 Roman Catholic
• Independence January 1, 1993
• National Resources antimony, mercury, iron ore,
  copper, lead, zinc

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Chief Crops

• wheat, rye, corn, potatoes, sugar beets

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Slovak Cuisine

• Traditionally, the main meal of the day is lunch,
  eaten around noon. However, changing working
  habits have forced this to be changed in recent
  decades today, it is not uncommon for many
  Slovaks to eat their main meal in the evening.
• Pork, beef and poultry are the main varieties of
  meat consumed in Slovakia, with pork being the
  most popular by a substantial margin.

• Halusky, a serving of dumplings with melted sheep
  cheese and fried bacon sprinkled on the top, is a
  popular Slovak dish. Many refer to this as the
  national dish and it is usually the least
  expensive menu item at a restaurant.

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• Traditional
• Costumes

• Dessert
• By far, the most popular Slovak dessert is crepes
  (palacinky). They come filled with jam, ice cream
  and chocolate sauce.

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Resources

• http//www.panorama.sk/index.asp?langensv1kam
  /go/clanky/124.asp
• http//www.slovak.com/html/slov_sta.html
• http//en.wikipedia.org/wiki/Slovakia

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Switzerland
Ms. Drew Arlington Middle School Poughkeepsie New
York
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Facts About Switzerland
Population 7,523,934
Land Locked Country surrounded by Germany,
France, Italy and Austria Land area mountainous
and one fifth of the country covered by lakes,
glaciers, rocks and permanent snow, Switzerland
is densely populated
Ethnic divisions Total population German 65
French 18 Italian 10 Romansh 1 other 6
Swiss nationals only German 74 French 20
Italian 4 Romansh 1 other 1
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Holidays
Swiss National Day 1st August ( Switzerland's
Birthday)

• Fasnacht (carnival) February
• Cities party for several days
• Parties start at five oclock in the morning with
  marching bands, people dress in fancy clothing.
• At night there are bonfires and fireworks

• Religious festivals are based on the Cantons
  religion- either Roman catholic or Protestant
• Traditional festival of Christmas is celebrated
  by both

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Swiss eating habits

• Huge selection of bread
• Dairy Products Cheese
• Vegetables beans, carrots, cauliflower,
  potatoes, spinach
• Sausages and meat veal, beef, pork, chicken or
  turkey- served in different ways grilled,
  cooked, sliced or cut
• Side dishes French fries, rice, potatoes and
  pasta
• Fruits locally grown apples, pears, grapes and
  different berries
• Sweets Swiss chocolate

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Sample Menu
Breakfast- Bread butter/margarine,
marmalade/honey Cheese or cereals Milk, cold or
hot chocolate, tea coffee
Lunch Sandwich/Bircher muesli Water, soft drinks
Dinner Depending on what they ate for lunch
dinner could be a small meal or a full
course Bread, cheese, dried meat
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Source Page
http//www.about.ch/culture/food/index.html http/
/www.cooks.com
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SWISS CHEESE PIE  
Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt and pepper to taste Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well mix with milk. Season lightly and pour over cheese. Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over. Pie crust for 9-inch pie1/2 Switzerland Swiss, grated1 tbsp. flour1 c. milk or cream3 eggs, well beatenSalt and pepper to taste Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well mix with milk. Season lightly and pour over cheese. Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
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Cuisine of Thailand

• By Ann Marie Giacoia
• Marlboro High School
• Marlboro ,NY

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Influences in Thai Cuisine

• 5 basic flavors in each meal
• Hot (spicy)
• Sour
• Salty
• Sweet
• Bitter (optional)

• 4 Main regions of the country
• Northern
• Northeast
• Central
• Southern

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Common ingredients

• Coconut milk
• Rice noodles
• Lime juice
• Lemon grass
• Chilies
• Jasmine rice
• Garlic
• Cabbage
• Yard long beans
• Nam pla ( fish sauce)
• Shrimp paste
• Kaffir lime leaves
• Eggplant
• Curry
• Tumeric

Rice noodles
Kaffir lime leaves
Thai eggplant
Yard long beans
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Thai meals

• A full meal is typically a single dish ( rice
  based) with curries and vegetables
• Food is eaten with a fork and a spoon together.
• Sticky rice may be eaten with the hands.

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Sources
http//www.infoplease.com/atlas/country/thailand
.html http//en.wikipedia.org/wiki/Thai_food