Post on 01-Oct-2020
International UnitChapter 47- South America, Latin America & the Caribbean
Chapter 48- Western, Northern & Southern Europe
Chapter 49 – Eastern Europe & Russia
Chapter 50- South, East & Southeast Asia
Chapter 51 – Southwest Asia, the Middle East & Africa
Requirements
• PowerPoint, poster, brochure or other visual aid
• 2-5 minutes long explaining main points of chapter
• Vocabulary Defined and Explained (pronounce correctly)
• Review worksheet for class
PowerPoint Presentations Rules
6X6 – No more than 6 bullet points that are 6 words in length
Must include typed notes at the bottom of the slide
Schedule
• Wednesday May 16 – Read chapter and plan
• Thursday May 17 – Class work day
• Friday May 18 - Class work day
• Monday May 21 - Class work day
• Tuesday May 22 - Presentations start
• Wednesday May 23 – Finish presentations
The United States and Canada are home to many regional cuisines that reflect a variety of influences from around the globe.
The United States• Northeast
• New England clam chowder
• Pot-boilers
• Succotash
The United States
• Northeast• New York City
Manhattan clam chowder
New York Cheesecake
The United States
• Midwest• Hungarian, Scandinavian, and other European settlers
• Known for hearty, meat-and-potato dishes.
• Goulash
• Kielbasa
• Sour cream
goulashA Hungarian stew made with
beef and vegetables and
flavored with paprika.
The United States• South
• Influenced by African-American culture
• Rice
• Corn
• Peanuts
• Sesame seeds
• Sweet potatoes
• Pork
The United States
• Creole and Cajun cuisine in Louisiana• Jambalaya
• Gumbo
• Etouffee
The United States
• Southwest• Influenced by Mexican, Spanish, and Native American peoples
• Corn
• Beans
• Pumpkins
• Chiles
The United States
• Southwest• Tex-Mex cooking
Huevos rancheros
Texas BBQ
The United States
• West• Spanish, Mexican, Central American and Asian emphasis
• Rancho cooking
• Plum, apple, and pear trees in Northern California.
• Grapes thrive throughout the state
• Oranges, olives, and avocados in Southern California
• Wide variety of produce in Central Valley
• Seafood provided by the Pacific Ocean
The United States
• West• Regional specialties of California
• Cioppino
• Cobb Salad
The United States
• Northwest• Wide variety of seafood
• Leader in apple production
• Elements of Asian cuisine along Pacific coast
• Alaskan king crab and salmon
The United States
• Northwest• Hawaii known for pineapples, papayas, coconuts, and macadamia nuts
• Poke
• Taro root
Poi
Canada• Two of Canada’s most important
crops are wheat and rapeseed.
• Northeast• Cod is a staple food
• Blueberries
• Fish and oyster farming
• Potatoes
Bannock
Canada
• East includes Quebec and Ontario.• Quebec is known for strong French influence, cheeses, seafood, croquettes,
maple syrup.
• Ontario is known for apples, peaches, plums, cheddar cheese.
• Canada’s Midwest is a prairie land that is home to many crops, cattle, and bison.
Canada
• West• Potlach
• North• Caribou steak, venison, and buffalo
• East• Croquettes
Vocabulary
• Crossword word bankBannock poke
Cioppino scrapple
Croquettes succotash
Etouffee taro
Goulash
Gumbo
Jambalaya
succotash
A dish of beans and
corn.
Show Definition
scrapple
A bake of pork scraps
with cornmeal,
flavored with thyme
and sage.
Show Definition
goulash
A Hungarian stew
made with beef and
vegetables and
flavored with paprika.
Show Definition
jambalaya
A Creole rice dish
featuring ham,
seafood, chicken,
and sausages with
rice, vegetables,
and seasonings.
Show Definition
gumbo
Combines the
Spanish custom of
mixing seafood and
meat with French-
style andouille
sausages.
Show Definition
étouffée
French for
“smothered”
describing a typical
Southern method of
cooking food covered
in liquid or sauce.
Show Definition
cioppino
A specialty fish stew
originally made at
Fisherman’s Wharf in
San Francisco.
Show Definition
poke
Sliced raw fish mixed
with seaweed, onions,
chilies, and soy
sauce.
Show Definition
taro root
The large tuber of the
tropical taro plant.
Show Definition
bannock
A flat, biscuit-like
bread made with flour
or oats and cooked
on cast iron over a
hot grill.
Show Definition
croquettes
Puréed seafood that
is bound with a thick
sauce, formed into
small shapes, then
breaded and deep
fried.
Show Definition