Food around the world
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Food around the world



In this Powerpoint you will find recipes of typical dishes from different countries.

In this Powerpoint you will find recipes of typical dishes from different countries.



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    Food around the world Food around the world Presentation Transcript

    • Introducción Tarea Proceso Evaluación Conclusión Bibliografía
    • INTRODUCCION Around the world each country has its typical dish. In this webquest you will find information about different countries and its typical dishes, such as Japan and its Sushi rolls, Spain and its Paella and Italy and its Pizza margherita among others.
    • TAREA  You will prepare a stand and a powerpoint presentation about a typical dish and its history. Then you will present it at your school.
    • PROCESO            You will watch a video in which asado is being cooked You will get divided in groups. Then you will decide which country you are going to choose. You will start the brainstorming of the project. You will prepare a powerpoint presentation with the information of the typical dish chosen. You will create an account on ―Slideshare‖. You will upload your powerpoint presentation on ―Slideshare‖. You will start the preparations for the stand. You will prepare the stand. You will prepare the typical dish from the country chosen. You will present your stand at school.
    • EVALUACION  Your individual and group developmental work will be evaluated.
    • CONCLUSION  This Webquest will help students to improve their speaking and writing skills.
    • JAPAN History Of Sushi What is first food that came across your mind when you heard word "Japanese Food"? Most people surely think about "sushi". Shusi is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood,or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu isinarizushi. A bowl of sushi rice with toppings scattered over it is called chirashi-zushi (ちらし). The Beginnings of Sushi Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of the evolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time. The rice was thrown away and the fish was eaten when needed or wanted. The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‗sushi‘ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‗sushi.‘
    • The Evolution of Sushi In the early 19th century, a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‗nigiri sushi‘ (finger sushi) or ―edomae sushi‖ (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi. At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‗fast food‘ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo. After World War Two, the sushi stalls were shut down and moved indoors, to more sanitary conditions. More formal seating was later provided (the first iterations were merely an indoor version of the sushi stalls) and sushi changed from ‗fast food‘ to a true dining experience. Sushi spread around the globe, and with the advent of the promotion of seafood, this unusual style of serving fish was quickly adopted by western cultures, always eager for something new, especially something that had grown as sophisticated and unique as sushi. Modern Sushi Sushi, the artful dining experience once uniquely Japanese, has now evolved to another level beyond the traditional Japanese methods. Western influences have given rise to new styles of sushi, such as California rolls and the many elaborate ‗fusion‘creations at upscale sushi restaurants. The history of sushi is a long one, at least 1,800 years in fact, but the current iteration is popular around the world, and rightly so. It is not often that something so singly cultural can not only take the world by storm, but also influence the direction of food in other cultures. Demand for sushi is only increasing and seems to be continuing to evolve. Traditional sushi restaurants sit alongside ‗fusion‘ restaurants and both are popular for their own reasons. The history of sushi is still far from over.
    • SUSHI ROLLS                   Ingredients 2/3 cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 1 1/2 teaspoons salt 4 sheets nori seaweed sheets 1/2 cucumber, peeled, cut into small strips 2 tablespoons pickled ginger 1 avocado 1/2 pound imitation crabmeat, flaked Check All Add to Shopping List Directions In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. Cut each roll into 4 to 6 slices using a wet, sharp knife. PREP45 mins READY IN45 mins
    • FRANCE The French have always been proud of their sophisticated way of cooking. Fertile soil provides fresh fruits, vegetables, herbs, grains, and meat, nearly year-round. The soil is also suitable for growing grapes, which are used for making some of the finest wines in the world. Food and alcohol play important roles in French society—the way a person eats often reflects their French heritage, region of birth, social status, and health. During the reign of Louis XIV (1661–1715), the nobility (upper class citizens) would hold twelve-hour feasts with over ten different dishes served. The presentation of the food was just as important as the taste and quality of the ingredients. Such elaborate feasts were too expensive and required too much time for the common people to prepare for themselves, but others were also able to enjoy exotic foods and spices, such as the kumquat fruit and yellow saffron, brought back from Africa and Asia by explorers. These foods were quickly incorporated into the French diet. The baguette, a long, thin loaf of crusty bread, is the most important part of any French meal. Everyone at the table is expected to eat a piece. It is eaten in a variety of ways, including being used to make sandwiches. Melted cheese spread on a baguette is often presented as part of a meal. A meal of grilled food (called la raclette ) is sometimes served. Using an open grill, diners melt their own cheese with ham or beef slices, or fry their own egg. The grilled food is accompanied by potatoes. Sometimes diners spear pieces of bread on long-handled forks, and dip the bread into a pot full of melted cheese called la fondue .
    • Baguette (French Bread) Ingredients 1 package dry yeast 1 Tablespoon salt 2 Tablespoons sugar 2½ cups warm water 7 cups flour Egg white, lightly beaten Procedure Grease two cookie sheets. Dissolve the yeast, salt, and sugar in water in a large mixing bowl. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so. Dip your fist in flour and push your fist into the center of the dough to "punch" it down. Remove from the bowl, and knead 3 or 4 more times. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets. Carefully slash the top diagonally every few inches with a knife. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes. Preheat oven to 400°F. Bake loaves for 10 minutes. Lower heat to 350°F and bake 20 more minutes.
    • Baguette Sandwich Ingredients 1 small baguette (purchased or freshly baked; see recipe above) Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda) Ham Tomato Leaf lettuce Mayonnaise or mustard Cornichons (tiny sweet French pickles) Procedure Slice the baguette in half lengthwise. Spread one half with mayonnaise or mustard, depending on preference. Arrange sliced cheese and ham over the mayonnaise. Slice the sweet pickles in half, and arrange on ham. Top with sliced tomato and lettuce.
    • ITALY Pizza Margherita is a pizza prepared according to a recipe of the Italian chef Raffaelle Esposito. The pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza, tomatos, mozzarella cheese and basil, imitate the colors of the Italian flag. Queen Margherata liked the pizza so much that she wrote a thank you letter to Esposito, who decided to name the pizza after the Queen.
    • Pizza Margherita Ingredients Required 2 tablespoons extra virgin olive oil 1/2 lb. plum Roma tomatoes, chopped 1 clove garlic, crushed and finely chopped 1/2 tsp. salt 1 12" uncooked NY Style dough crust 6 oz. mozzarella cheese, shredded 6 fresh basil leaves cut into julienne strips extra virgin olive oil 1/4 cup fresh shredded parmesan cheese Step by Step Procedure Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
    • SPAIN Paella History Many cultures have rice dishes that have become famous on the world culinary stage: arroz con pollo from Spain, biriyani from Spain, jambalaya from Louisiana, pilaf from the Middle East and risotto from Italy. Rice originated in Asia and, along with pasta, was brought to the Mediterranean by the Moors. When the Moors invaded Spain, they brought both products with them. The Moorish casseroles of rice and fish established the custom of eating rice in Spain. By the 15th century, when Spanish Catholics expelled the Muslims from Spain, rice had become a national staple. The Meaning Of “Paella” Paella (pronounced pie-AY-ya) was originally made by agricultural laborers, who cooked the mixture of rice, snails and vegetables in a pan over an open fire in the fields. It was at first a communal dish, eaten directly from the pan with wooden spoons. Other Valencians closer to the coastline added eel and butter beans. The more elegant paellas loaded with chorizo, chicken and seafood did not evolve until living standards rose in the late 18th century century, when the dish went upscale. The dish originated in Valencia, a region on the East coast of Spain (see map below), and evolved, depending on the inspiration of cooks. By the mid-1800s, paella included short-grain white rice and a mix of proteins: chicken, duck, rabbit and optional snails (less affluent people often made do with snails alone). The dish was actually a ―rice and beans‖ dish, with butter beans, great northern beans and runner beans (artichoke replaced runner beans in the winter), plus tomatoes. The spices included garlic, pimentòn (sweet paprika), rosemary, saffron and salt; the dish was cooked in olive oil. The recipe continued to evolve as chorizo, green beans, green peas, olives and roasted red pepper found their way into the dish. The name ―paella‖ derives from the Old French word for pan, paelle, from the Latin word patella. Today, the pan is called a paellera, but that term evolved after paella became popular. Paelleras are round and shallow, made of polished steel with two handles. There are even woven baskets that fit the pan to make a nicer presentation at the table—but today‘s double-gauge steel paella pans are stunners in of themselves.
    • The Valencia region of Spain. Map courtesy Wikimedia.Valencians on the Mediterranean coast used the plentiful seafood instead of meat and beans to make seafood paella. Later, the seafood concept was combined with the original Valencian recipe and mixed paella was born: a saffronflavored rice dish with meats and seafood, along with roasted red peppers, olives and other local vegetables. What distinguishes paella from other rice dishes with meat, fish and vegetables is the saffron. Saffron grows wild in Spain, and not only gives a rich and unique flavor to the rice, but a deep yellow color as well. Paella has become popular throughout Western Europe, North America and Latin America, and was adapted by European immigrants to Louisiana, who used local ingredients to create the dish known as jambalaya (see recipe and history). Types Of Paella While it‘s easy to vary the ingredients to create any type of paella—from mixed poultry, root or spring vegetable variations to vegetarian/vegan paella—there are three main classic styles: Paella Valenciana: Valencian paella with white rice, green vegetables, meat (rabbit, chicken, duck), snails, beans and seasoning (Note that in the U.S., “Paella Valenciana” is actually paella mixta, with seafood and meat combined—and a combination preferred by most people) Paella de marisco: seafood paella, which replaces meat and snails with seafood and omits beans and green vegetables Paella mixta: mixed paella, which is a free-style combination of meat, seafood, vegetables and sometimes beans
    • Paella ingredients Serves 6 – 8 people 1-2 large onions 1 head of garlic 2 large peppers (I use a green one & a red one) plenty olive oil (not extra virgin) 1 chicken stock cube (use a fish one if you prefer) 1 chicken chopped up into small pieces (could use chicken breasts) 250g small prawns 250g baby clams or clams 250g calamares in rings mussels – 1 or 2 per person large prawns – 1 or 2 per person food colouring rice (short or long grain) 1 bag of frozen peas tin of pickled red peppers lemon wedges You‘ll need a paella pan and three large saucepans for the preparation.
    • Cooking Method Your purist Spanish chef will cook the dish from start to finish in a paella dish. I found that this caused a lot of spitting of hot ingredients considering the large open area of such a pan so I begin by cheating! Take a large, deep saucepan and cover the bottom with the olive oil … no worries about quantity as you can‘t go wrong. Add the chopped chicken and stir until you hear that the frying has started. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked. Lots of juices come out of the chicken during this stage leaving you with a pan full of delicious contents and a great smelling kitchen. Put this pan aside now as you won‘t need it until we get to using the paella pan in the final stage. This is the messy part of the preparation which you can begin while your pot of chicken is cooking away. You‘ll need to take the heads and shells off all the small prawns and keep all the heads and shells. Put the peeled prawns to one side along with the calamari rings which should be halved. Also wash the mussels and clams. The next stage is crucial …. You MUST work with the correct quantity of liquid in this recipe. Whereas everything else is quite flexible this isn‘t. I work on the basis of half a mug of rice per person so if we‘re cooking for 8 people that‘s 4 mugs of rice. Emilio taught me to use double the quantity of water to rice ―plus a bit‖ which I‘ve taken to be 9 mugs of water when cooking for these 8 people. You‘re only cooking for 4 people? Okay, so that‘s 2 mugs of rice which requires 4 mugs of water ―plus a bit‖ so up to 5 mugs of water. Now add this water to another deep saucepan and throw in the mussels and clams. Bring them to the boil and continue until all the shells are open (discard any that don‘t open) then sieve the water into another large saucepan. Set the mussels and clams aside as we won‘t need them until the final stage.
    • Now in the water which you‘ve just boiled the shellfish add the heads and shells from the small prawns. Once they‘re boiling add some yellow food colouring (saffron is of course the choice of the purist here but it doesn‘t create that fabulous paella colour and it‘s expensive). Also add the chicken stock cube. A fish stock cube is an alternative but I use chicken to tone down the fish flavour slightly. The rice will take its salt from this stock cube. After a few minutes of gentle boiling the water will have taken on the flavour of the prawn heads and shells and will have turned into a deep yellow colour. Turn off the heat and use a colander to sieve out the shells which can now be disposed of leaving you with a pan of delicious stock. Now we can move outside and cook in the paella pan. In Spain we have burners that connect to a gas bottle and the paella pan sits on this burner. Alternatively you can place your paella pan on the gas rings of your cooker though you must try to make the heat supply equal on all parts of the pan. Heat up the paella pan and add the contents of the saucepan containing the chicken, onions, peppers and garlic as well as the clams or baby clams. Once these start sizzling throw in the rice (remember.. 4 mugs for 8 people and 2 mugs for 4 people). Stir the rice into the juices and don‘t worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as ‗socorrat‘. Also add the peeled prawns and calamares at this stage. Immediately pour in the yellow fish stock, stir and allow to boil very gently. Don‘t worry if all the stock doesn‘t go in immediately, just let some cook off and add it later. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible. This is where the guests start complementing the chef! Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally. Towards the end I like to put a newspaper over the pan which ensures that the rice on top cooks properly (keep the ink off the rice!). Once most of the liquid has been soaked up by the rice your masterpiece is finished. Just place a few lemon wedges on top and place the whole paella pan in front of your very impressed guests.
    • CHILE Mote con huesillo or mote al huesillo is one of Chile‘s favorite summer sweets. Traditional sold all over, this caramel-colored treat is an uncommon refreshing mixture that‘s part beverage and part dessert. Served ice cold in a cup (with three different sizes: small 300 cc, medium 500 cc and large, over 1 liter), it is eaten with a spoon and part can be also drunk through a straw or small sips. For this reason, some considered it to be Chilean‘s refreshing national non-alcoholic summer drink, and a perfect option for the hot weather. Others also mentioned it as beingmore than a dessert, and more like a snack. Mote con huesillo consists of a sweet, clear, light, liquid nectar made with dried whole peaches (huesillos) that are soaked over night and then poached in a light syrup made of sugar and water. Cinnamon and cloves can also be added. Once cooled it can be optionally mixed with soft cooked yellow mote de trigo (husked wheat) and supplemented with honey or caramelized sugar. If the drink is served without the dried peaches, it is called a ―descarozados‖. On occasion, it may also be served with dried prunes, however this is less common. Another modern option is to use peach preserves in place of the dried peaches. Both the mote and huesillo correspond to Mediterranean climates, like that of central Chile.
    • History The presence of this sweet in Chile got lost in time, going back to products consumed in colonial times. Those skilled in culinary history report that as the Indians had no refrigerator, and as a way to use fresh fruits later, they used to left them to dry for a week in the sun and then, boiled them in water thus recovering them, and this gave the rise to huesillo. According to Chilean folklorist Oreste Plath , on an article published in 1962 in a special issue of the magazine ―Travel‖ he stated that ―In summer mote con huesillos is the refreshing drink and dessert with Chilenedad: for good reason they say ―More Chilean that mote con huesillo. Photo credit to Ramiro Garcia S (Flickr) Curious Facts Being so embedded in the Chilean culture and life, it is said to be the third most consumed beverage in Chile after the Piscola (pisco with cola) and chicha (fermented grapes), specially during summer months. It is also possible to find Mote with huesillo being sold by street vendors on rolling carts on street corners, in family-style restaurants and also variants already prepared are up for sale in supermarkets, small grocery stores and farmers‘ markets where is can be sold in bottled, canned or store packaged versions. In Santiago, in the corner of Rondizzoni, there is a stand that claims to be the real ―King of the mote with ossicles‖ where 71 years Ramon Palacios keeps delighting clients with this nectar of the gods. ―Copihue ‖ a company formed by members of the Union of Santiago‘s Vendors in 1973, run several mobile carts around Santiago central neighborhoods, that feature a ―The drink of Chile‖ slogan. It is also a very popular homemade recipe. The expression, ―Más chileno que el mote con huesillos,‖ translated into ―More Chilean than a mote con huesillo,‖ refers to the distinctive nationality of this drink. The largest mote con huesillo in Chile‘s history was made on the 25th of January, 2010. It totaled 665 liters, serving 1,500 thirsty participants. Previously it has been prepared on January 23, 2008 in the city of Osorno, and consisted of 500 liters of beverage, made from 65 kilos of peaches, 60 kilos of mote, and 50 kilos of sugar. Former US presidents Bill Clinton and George Bush have tried it during their visits to Chile, along with famous Spanish tenor Plácido Domingo, and King Felipe II of Spain.
    • INGREDIENTS 8 ounces dried peach halves 5 cups of water 1/4 cup of sugar Whole cinnamon stick Lemon or orange peel 1 cup pearled barley or wheat berries, cooked DIRECTIONS Combine dried peaches and water and soak overnight in refrigerator to rehydrate. In a large heavy pot, pour sugar and cook over medium heat, moving pan frequently but not stirring until the sugar melts and takes on a light amber hue. Off heat, careful to avoid any steam or sputtering, add one cup of the soaking water from the peaches. Stir over medium heat until the caramel has dissolved. Add the remaining soaking water, peaches, cinnamon stick and lemon (or orange ) peel. Return to a simmer and cook until tender, about 30 minutes. Cool to room temperature then chill until cold. Add 2 to 3 tablespoons of cooked barley or wheat berries to the bottom of a tall glass. Add 2 to 3 peach halves and top off with juice. Stir in additional sugar or honey to taste. Serve with a spoon to break up the peaches and scoop out the grains.
    • BIBLIOGRAFIA            854baab55ee6d2f166a0e7f3212&l=2%3A15& .net%2Fth%3Fid%3DV.4591673426116851%26pid%3D15.1&rurl=http%3A%2F SADO&c=24&sigr=11a80hktk&ct=p&age=0&&tt=b sa=X&ei=W1VpUqmrBLTK4AOfrYCACA&ved=0CAgQ_AUoAA