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 – 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 Common Ingredients – – – – – – – – – – Crab River and Lake shrimp Oysters Crawfish Freshwater and saltwater fish Squirrels Turkey Ducks Rice (staple) Frogs Ingredients Continued – – – – – – – – – – Turtles Pork Homemade sausages Beans of all kinds Tomatoes Okra Yams Pecans Oranges Wines, Liqueurs, and Brandy 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 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 Glossary of Cajun 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 Sources • • • • • www.wikipedia.com www.about.com www.designtoat.com www.mnsu.edu www.mardigrasday.com China Traditional Costumes Dessert • By far, the most popular Slovak dessert is crepes (palacinky) They come filled with jam, ice cream and chocolate sauce Resources: • http://www.panorama.sk/index.asp?lang= en&sv=1&kam=/go/clanky/124.asp • http://www.slovak.com/html/slov_sta.html • http://en.wikipedia.org/wiki/Slovakia Switzerland Ms Drew Arlington Middle School Poughkeepsie New York 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% Holidays Swiss National Day – 1st August ( Switzerland's Birthday) •Fasnacht (carnival) – February •Cities party for several days •Parties start at five o’clock in the morning with marching bands, people dress in fancy clothing •At night there are bonfires and fireworks •Religious festivals are based on the Canton’s religioneither Roman catholic or Protestant •Traditional festival of Christmas is celebrated by both 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 Sample Menu BreakfastBread – 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 Source Page http://www.about.ch/culture/food/index.html http://www.cooks.com SWISS CHEESE PIE Pie crust for 9-inch pie 1/2 Switzerland Swiss, grated tbsp flour c milk or cream eggs, well beaten Salt 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 Cuisine of Thailand By Ann Marie Giacoia Marlboro High School Marlboro ,NY Influences in Thai Cuisine • basic flavors in each meal – – – – – Hot (spicy) Sour Salty Sweet Bitter (optional) • Main regions of the country – – – – Northern Northeast Central Southern 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 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 Sources http://www.infoplease.com/atlas/country/thailand.html http://en.wikipedia.org/wiki/Thai_food ... time involves slicing, chopping, shredding, dicing, and mincing many of the vegetables and meats Much of the ingredients can be prepared days in advance Chinese Cooking Utensils • The wok is the. .. 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... 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