HistorySushi makes its first  appearance in a 4th  Chinese dictionary  meaning salted fish  that had been placed  in cooke...
Japanese SushiMay not have appeared until the 9th century.
Nare-Zushi                  (Aged Sushi)A combination of cooked rice and fermented  salted fish.
Funa• A golden carp was        • It is assumed  salted and aged.                             that the rice was  After a ti...
Nama-Zushi                 (Raw Sushi)Introduced in 15th  and 16th century.  The fermentation  only took 1 month  and it i...
Nama-ZushiFermentation was quickened by adding rice  vinegar, then placed under pressure.               Haya-ZushiRice was...
Hako-ZushiMid-1700’s a special form of sushi was developed that only required a few hours to ferment. Thinly sliced fish p...
Nigiri-ZushiIn 1820’s a simple  ball of rice, shaped  in the hand with a  piece of fish on  top. The rice was  fresh with ...
Maki-ZushiIn mid-1700’s or  earlier sushi rolled  in sheets of  seaweed was  developed. It was  pressed using a  simple ba...
Sushi CultureIn the 1970’s sushi  spread to North  America with  California as a sort  of Mecca. In  fact, a now  standard...
California Sushi Roll Ingredients
NoriSeaweed Wrap
Rice
Roe
Cucumber
SurimiImitation Crab
Avacado
How to remember the ingredient andprocess you may want to remember:Nasty Rodeo Riding Freaky Cowboys Sling Amazing RopesNo...
Preparation-
What does Emerging v/s Proficient        Sushi look like? Emerging Sushi       Proficient Sushi
Judgment Criteria•Presentation•Craftsmanship
Standards• Proficient                    • Emerging   – Neatly rolled or packed      – Loosely rolled or falling   – Plate...
Sushi End-Produce Rubric                      Proficient                 Emergent                Neatly rolled or packed; ...
Sushi powerpoint w embedded
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Sushi powerpoint w embedded

  1. 1. HistorySushi makes its first appearance in a 4th Chinese dictionary meaning salted fish that had been placed in cooked or steamed rice causing fermentation. (may not have been popular)
  2. 2. Japanese SushiMay not have appeared until the 9th century.
  3. 3. Nare-Zushi (Aged Sushi)A combination of cooked rice and fermented salted fish.
  4. 4. Funa• A golden carp was • It is assumed salted and aged. that the rice was After a time the carp was soaked to not eaten. Funa remove some salt was known to be then placed in layer prepared in of cooked rice under South East Asia. press and fermented for an additional half a year
  5. 5. Nama-Zushi (Raw Sushi)Introduced in 15th and 16th century. The fermentation only took 1 month and it is believed the rice was eaten.
  6. 6. Nama-ZushiFermentation was quickened by adding rice vinegar, then placed under pressure. Haya-ZushiRice was prepared in a 24-hour period and consumed.
  7. 7. Hako-ZushiMid-1700’s a special form of sushi was developed that only required a few hours to ferment. Thinly sliced fish placed over rice in a wooden box then pressed on a board then cut into small rectangular pieces
  8. 8. Nigiri-ZushiIn 1820’s a simple ball of rice, shaped in the hand with a piece of fish on top. The rice was fresh with vinegar and salt added. It was eaten immediately after preparation.
  9. 9. Maki-ZushiIn mid-1700’s or earlier sushi rolled in sheets of seaweed was developed. It was pressed using a simple bamboo mat.
  10. 10. Sushi CultureIn the 1970’s sushi spread to North America with California as a sort of Mecca. In fact, a now standard sushi roll is the California Roll
  11. 11. California Sushi Roll Ingredients
  12. 12. NoriSeaweed Wrap
  13. 13. Rice
  14. 14. Roe
  15. 15. Cucumber
  16. 16. SurimiImitation Crab
  17. 17. Avacado
  18. 18. How to remember the ingredient andprocess you may want to remember:Nasty Rodeo Riding Freaky Cowboys Sling Amazing RopesNori Rice Roe Flip Cucumber Surimi Avocado Roll Now, take a moment and create a mnemonic sentence to help you remember this process.
  19. 19. Preparation-
  20. 20. What does Emerging v/s Proficient Sushi look like? Emerging Sushi Proficient Sushi
  21. 21. Judgment Criteria•Presentation•Craftsmanship
  22. 22. Standards• Proficient • Emerging – Neatly rolled or packed – Loosely rolled or falling – Plate is clean (no stray apart. rice) – Plate is messy (many – Pieces are evenly spaced stray grains of rice) and balanced on plate – Pieces are irregularly spaced or balanced on plate
  23. 23. Sushi End-Produce Rubric Proficient Emergent Neatly rolled or packed; Loosely rolled or fallingCraftsmanship plate is clean with no apart; pate is messy with stray grains of rice many stray grains of rice Sushi pieces are regularly Sushi pieces are Presentation spaced and evenly irregularly spaced or balanced on the plate unevenly balanced on the plate

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