Mexican
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This document provides an overview of Mexican cuisine, including key influences, ingredients, terms, and dishes. It notes that Mexican cuisine was influenced by Central America, Spain, and Arabs. Important ingredients include chilies, beans, lard, nuts, herbs, spices, and masa flour used to make tortillas. Common terms are described like mole, cilantro, salsa, frijoles, and antojitos. Tortilla types such as tacos, enchiladas, and quesadillas are listed. Popular cheeses include manchego and quesco fresco. Beverages of note are tequila, pulque, mescal, and sangria.
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Mexican food
The typical Mexican cuisine is characterized by intense flavors, with spices being very common. Main ingredients include corn, which is used to make tortillas, as well as vegetables like peppers, tomatoes, and avocado. Beans and grains are also essential, along with dairy like cheese. Meats like beef, chicken, and pork are widely consumed daily. Traditional dishes include tacos, quesadillas, tamales, and chiles rellenos.
Mexican cuisine
Mexican cuisine originated around 9,000 years ago from Mayan and Aztec civilizations. It uses ingredients native to Mexico like various chilies, avocados, beans, corn, and cactus. Traditional cooking methods include items like comals, cazuelas, and molcajetes. Popular dishes include tacos, enchiladas, mole poblano, and guacamole which feature native ingredients like corn tortillas, chilies, beans, and avocados. Mexican cuisine was influenced by the Spanish conquest in the 16th century and remains an important part of Mexican culture today.
mexicos food powerpoint
The document describes several traditional foods that are commonly eaten during Christmas celebrations in Mexico. It discusses tamales, which are cornmeal dumplings stuffed with various fillings and steamed in corn husks or banana leaves. It also mentions the Mexican Christmas salad, which contains an array of colorful ingredients like beets, apples, carrots, and pomegranate seeds. Additionally, it provides details on other festive dishes in Mexico during Christmas such as bacalao (salted codfish), romeritos en revoltijo (shrimp cakes with mole sauce), pozole (hominy soup), and various sweet treats including buñuelos (fried dough), Mexican fruit punch, and king cake.
Mexican cuisine or food
This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it
Mexican cuisine presentation
About Mexican food. So,go and have a look on this beautiful slide on Mexican food.THe staple of Mexican can anyone tell me what is the staple of Mexico??????
Mexican cuisine
History, Influence, Key ingredients, Staple food, Regional cuisine, few special dishes, Mexican beverages, special equipment.
Food in Central America and Mexico
The document provides an overview of foods and eating etiquette in Central America and Mexico. Typical dishes include tacos, tamales, and tortillas in Mexico; fried plantains and pupusas in El Salvador; and gallo pinto and casado in Costa Rica. Mealtimes are important social occasions, with extended families often eating together on weekends and emphasizing conversation over quick eating.
Types mexican food
The document provides descriptions of various traditional Mexican dishes and foods, including enchiladas, tacos, fajitas, pozole, tamales, and ceviche. It notes that Mexican cuisine uses local ingredients to create surprising regional specialties enjoyed by millions of tourists. Dishes vary depending on location but showcase the country's rich culinary traditions.
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Mexican food
The typical Mexican cuisine is characterized by intense flavors, with spices being very common. Main ingredients include corn, which is used to make tortillas, as well as vegetables like peppers, tomatoes, and avocado. Beans and grains are also essential, along with dairy like cheese. Meats like beef, chicken, and pork are widely consumed daily. Traditional dishes include tacos, quesadillas, tamales, and chiles rellenos.
Mexican cuisine
Mexican cuisine originated around 9,000 years ago from Mayan and Aztec civilizations. It uses ingredients native to Mexico like various chilies, avocados, beans, corn, and cactus. Traditional cooking methods include items like comals, cazuelas, and molcajetes. Popular dishes include tacos, enchiladas, mole poblano, and guacamole which feature native ingredients like corn tortillas, chilies, beans, and avocados. Mexican cuisine was influenced by the Spanish conquest in the 16th century and remains an important part of Mexican culture today.
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The document describes several traditional foods that are commonly eaten during Christmas celebrations in Mexico. It discusses tamales, which are cornmeal dumplings stuffed with various fillings and steamed in corn husks or banana leaves. It also mentions the Mexican Christmas salad, which contains an array of colorful ingredients like beets, apples, carrots, and pomegranate seeds. Additionally, it provides details on other festive dishes in Mexico during Christmas such as bacalao (salted codfish), romeritos en revoltijo (shrimp cakes with mole sauce), pozole (hominy soup), and various sweet treats including buñuelos (fried dough), Mexican fruit punch, and king cake.
Mexican cuisine or food
This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it
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Food in Central America and Mexico
The document provides an overview of foods and eating etiquette in Central America and Mexico. Typical dishes include tacos, tamales, and tortillas in Mexico; fried plantains and pupusas in El Salvador; and gallo pinto and casado in Costa Rica. Mealtimes are important social occasions, with extended families often eating together on weekends and emphasizing conversation over quick eating.
Types mexican food
The document provides descriptions of various traditional Mexican dishes and foods, including enchiladas, tacos, fajitas, pozole, tamales, and ceviche. It notes that Mexican cuisine uses local ingredients to create surprising regional specialties enjoyed by millions of tourists. Dishes vary depending on location but showcase the country's rich culinary traditions.
Mexican food
Mexican cuisine originated from the foods eaten by indigenous Mexicans like corn, beans, peppers, tomatoes and squash. When the Spanish arrived in the 16th century, they introduced livestock and other European influences which blended with traditional Mexican dishes. Now, Mexican food is typically based around corn in the form of tortillas along with native ingredients like beans and peppers, though it also incorporates some Spanish elements into the cuisine.
Mexican food
Mexico is located in North America with a population of over 124 million people. Mexico City is the capital and the country has a diverse landscape and culture, being home to indigenous peoples like the Aztecs. Tacos are a classic Mexican food where tortillas are filled with meat, vegetables, cheese and salsa, with the main ingredients being flour tortillas and beef. They have a long history in Mexican cuisine and make for a delicious quick meal.
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American food comes from influences around the world but also native foods from the Americas. The cuisine varies greatly from North to South America. North American food is influenced by Britain but is best known for fast food, Mexican dishes with strong flavors, and French-influenced Canadian food. Central American food mixes Spanish and African cultures around ingredients like corn, beans, tropical fruits. South American food brings together tastes from Spain, Africa, and Italy using potatoes, corn, meat, and seafood in dishes from countries like Brazil, Venezuela, and Uruguay. Peru has extensive variety in its cuisine, and Mexican food has been recognized for its cultural importance by UNESCO.
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The document discusses several iconic foods that are important parts of American cuisine and culture. It describes how maize was first domesticated in Mexico before reaching the United States 800 years ago where it is now commonly eaten as cornmeal mush and popcorn. It also notes that the turkey, which Benjamin Franklin had wanted to be the national bird instead of the bald eagle, has become a popular food especially for Thanksgiving. Pumpkin pie is described as a traditional fall dessert closely associated with Thanksgiving and Christmas. Several other foods are mentioned like beans, spaghetti, apple pie, pork, beef, wheat, potatoes, and chicken as staples that have become integral to American food history and culture over the centuries.
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The document summarizes several popular Mexican dishes:
Enchiladas are similar to tacos but with more spice and cheese inside and out. Tacos are corn tortillas stuffed with meat, chilies, tomatoes, and onions, and are one of Mexico's most well-known dishes internationally. Pozole is a soup made from a type of corn called cacahuazintle and pork or chicken. Shrimp aguachile is a dish from Sinaloa made with shrimp, lime juice, chilies, cucumber, and onions.
Regional Cuisine of the US
The regional cuisines of the United States are as diverse as its inhabitants due to immigration over time. Native Americans first cultivated foods like potatoes, tomatoes, and peppers. Early colonists from Britain, Spain, France, and the Netherlands struggled but learned to farm crops from Native Americans. Later immigrants in the 1800s from countries like Italy, China, Ireland and India brought their food customs to cities, contributing to the variety of regional cuisines seen today.
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This document summarizes traditions, holidays, and typical foods in the United States, Mexico, and the United Kingdom. Some key points include:
- In the US, Thanksgiving involves families gathering to eat turkey in celebration. Halloween involves costumes, tricks, and candy. Popular foods include apple pie, hamburgers, and fried chicken.
- In Mexico, the Day of the Dead honors deceased relatives with altars. Independence Day is celebrated on September 16. Popular foods incorporate corn, beans, and chili peppers.
- In the UK, holidays include New Year's Day, Valentine's Day, Easter, and Christmas. Scotland is known for haggis and black bun. Wales enjoys laverbread. England features Yorkshire
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History of fast food in usa
Fast food originated in the United States in the early 20th century as urban development increased and people's work and lifestyles became busier. Some early fast food restaurants and concepts included the Automat restaurant in 1912 which offered prepared foods behind small windows, White Castle hamburgers in 1921 which emphasized cleanliness, and Kentucky Fried Chicken starting in 1930 which sold fried chicken in front of a gas station. McDonald's, founded in 1948, was one of the first restaurants to use assembly-line production and helped popularize the fast food industry globally. Drive-through services became common in the 1950s, allowing customers to order and pick up food without leaving their cars.
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The document provides an overview of typical American foods and dining customs. It describes that American cuisine is diverse and varies widely by region. Breakfast is usually light, while dinner is the main meal of the day. Lunch often includes sandwiches and soups. It then provides examples of popular regional American foods like buffalo, barbecue, pizza, Chinese food, Greek food, pretzels, boiled peanuts, soft drinks, and blueberry pie.
Latin american cuisine
Latin American cuisine is diverse, varying between countries. It was influenced by indigenous groups, African slaves, Spanish conquistadors, and European immigrants. Common ingredients include corn, beans, chili peppers, rice, meat, and tropical fruits. Popular dishes include tamales, tacos, empanadas, and moqueca stew. Cuisine also varies regionally within countries, such as the influences of Italian and Spanish cuisine in Argentina.
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Mediterranean Countries and Their Food
The Mediterranean Sea connects to the Atlantic Ocean and is surrounded by Europe, North Africa, and Asia. It has a typical Mediterranean climate with hot, dry summers and mild, rainy winters. Major crops of the region include olives, grapes, oranges, and cork. The Mediterranean diet, based on foods from countries around the sea, is high in vegetables, fruits, whole grains, beans and nuts, olive oil, and fish and seafood. It also includes dairy and wine in moderation. Popular dishes from Mediterranean countries include Spanish paella, French ratatouille, Italian panzanella, Greek halloumi, and Moroccan lamb shanks.
Cocktail
This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.
Mexican cuisine
Mexican cuisine originated from the fusion of indigenous Mesoamerican foods like corn, beans, and chili peppers with European imports following the Spanish conquest. While the Spanish tried to impose their diet, the foods became mixed, especially in colonial convents, resulting in regional cuisines based on local ingredients. Mexican cuisine remains closely tied to the country's culture and traditions, such as the use of mole for special occasions. It was added to UNESCO's intangible cultural heritage list for this connection to Mexican identity.
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Frida Kahlo was a Mexican painter born in 1907 in Mexico City who was influenced by classic religious Mexican art traditions and surrealism in her artwork. She married the famous Mexican muralist Diego Rivera, who had a major influence on her art and career. Her art helped influence Chicano pride in the United States through her depictions of Mexican culture and traditions.
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The document provides instructions for making paella, a Spanish rice dish that serves 6-8 people and has an intermediate difficulty level. It takes 60-90 minutes to prepare. The ingredients include olive oil, rice, fish broth, shrimp, squid, mussels, peppers, peas, onion, tomatoes, saffron, parsley, and salt. The instructions describe heating oil in a pan and then chopping and adding onions, tomatoes, and peppers. Rice, squid, salt, saffron, and parsley are added along with fish broth, shrimp, mussels, and peas. The paella cooks for about 20 minutes.
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Mexican cuisine originated from the foods eaten by indigenous Mexicans like corn, beans, peppers, tomatoes and squash. When the Spanish arrived in the 16th century, they introduced livestock and other European influences which blended with traditional Mexican dishes. Now, Mexican food is typically based around corn in the form of tortillas along with native ingredients like beans and peppers, though it also incorporates some Spanish elements into the cuisine.
Mexican food
Mexico is located in North America with a population of over 124 million people. Mexico City is the capital and the country has a diverse landscape and culture, being home to indigenous peoples like the Aztecs. Tacos are a classic Mexican food where tortillas are filled with meat, vegetables, cheese and salsa, with the main ingredients being flour tortillas and beef. They have a long history in Mexican cuisine and make for a delicious quick meal.
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The document summarizes several popular Mexican dishes:
Enchiladas are similar to tacos but with more spice and cheese inside and out. Tacos are corn tortillas stuffed with meat, chilies, tomatoes, and onions, and are one of Mexico's most well-known dishes internationally. Pozole is a soup made from a type of corn called cacahuazintle and pork or chicken. Shrimp aguachile is a dish from Sinaloa made with shrimp, lime juice, chilies, cucumber, and onions.
Regional Cuisine of the US
The regional cuisines of the United States are as diverse as its inhabitants due to immigration over time. Native Americans first cultivated foods like potatoes, tomatoes, and peppers. Early colonists from Britain, Spain, France, and the Netherlands struggled but learned to farm crops from Native Americans. Later immigrants in the 1800s from countries like Italy, China, Ireland and India brought their food customs to cities, contributing to the variety of regional cuisines seen today.
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This document summarizes traditions, holidays, and typical foods in the United States, Mexico, and the United Kingdom. Some key points include:
- In the US, Thanksgiving involves families gathering to eat turkey in celebration. Halloween involves costumes, tricks, and candy. Popular foods include apple pie, hamburgers, and fried chicken.
- In Mexico, the Day of the Dead honors deceased relatives with altars. Independence Day is celebrated on September 16. Popular foods incorporate corn, beans, and chili peppers.
- In the UK, holidays include New Year's Day, Valentine's Day, Easter, and Christmas. Scotland is known for haggis and black bun. Wales enjoys laverbread. England features Yorkshire
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This document discusses the cuisine of the United States by region. It outlines the historical influences on American cuisine from the pre-colonial, colonial and post-independence periods. Key dishes that are considered typically American include peanut butter, apple pie, eggs and bacon for breakfast, and hamburgers. The document then describes the regional cuisines of New England, the Mid-Atlantic, the South, the Midwest, the Southwest, the West, and Pacific/Hawaiian regions. Each region is known for certain signature ingredients and dishes that were shaped by their history and culture.
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Fast food originated in the United States in the early 20th century as urban development increased and people's work and lifestyles became busier. Some early fast food restaurants and concepts included the Automat restaurant in 1912 which offered prepared foods behind small windows, White Castle hamburgers in 1921 which emphasized cleanliness, and Kentucky Fried Chicken starting in 1930 which sold fried chicken in front of a gas station. McDonald's, founded in 1948, was one of the first restaurants to use assembly-line production and helped popularize the fast food industry globally. Drive-through services became common in the 1950s, allowing customers to order and pick up food without leaving their cars.
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The document provides an overview of typical American foods and dining customs. It describes that American cuisine is diverse and varies widely by region. Breakfast is usually light, while dinner is the main meal of the day. Lunch often includes sandwiches and soups. It then provides examples of popular regional American foods like buffalo, barbecue, pizza, Chinese food, Greek food, pretzels, boiled peanuts, soft drinks, and blueberry pie.
Latin american cuisine
Latin American cuisine is diverse, varying between countries. It was influenced by indigenous groups, African slaves, Spanish conquistadors, and European immigrants. Common ingredients include corn, beans, chili peppers, rice, meat, and tropical fruits. Popular dishes include tamales, tacos, empanadas, and moqueca stew. Cuisine also varies regionally within countries, such as the influences of Italian and Spanish cuisine in Argentina.
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Mediterranean Countries and Their Food
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Cocktail
This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.
Mexican cuisine
Mexican cuisine originated from the fusion of indigenous Mesoamerican foods like corn, beans, and chili peppers with European imports following the Spanish conquest. While the Spanish tried to impose their diet, the foods became mixed, especially in colonial convents, resulting in regional cuisines based on local ingredients. Mexican cuisine remains closely tied to the country's culture and traditions, such as the use of mole for special occasions. It was added to UNESCO's intangible cultural heritage list for this connection to Mexican identity.
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Traditions, Holidays and Typical Food (USA, USM, UK)
Traditions, Holidays and Typical Food (USA, USM, UK)
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Frida
Frida Kahlo was a Mexican painter born in 1907 in Mexico City who was influenced by classic religious Mexican art traditions and surrealism in her artwork. She married the famous Mexican muralist Diego Rivera, who had a major influence on her art and career. Her art helped influence Chicano pride in the United States through her depictions of Mexican culture and traditions.
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The document provides instructions for making paella, a Spanish rice dish that serves 6-8 people and has an intermediate difficulty level. It takes 60-90 minutes to prepare. The ingredients include olive oil, rice, fish broth, shrimp, squid, mussels, peppers, peas, onion, tomatoes, saffron, parsley, and salt. The instructions describe heating oil in a pan and then chopping and adding onions, tomatoes, and peppers. Rice, squid, salt, saffron, and parsley are added along with fish broth, shrimp, mussels, and peas. The paella cooks for about 20 minutes.
Mexicanfood
Mexican cuisine was influenced by both the Mayans and Spanish conquistadors. Traditional ingredients include corn, beans, chili peppers, tomatoes, chocolate, avocado, and vanilla. The six regions of Mexico have distinct culinary traditions, though central Mexico was influenced by the whole country. Chocolate played an important religious and economic role before being consumed, and tortillas are a staple made from corn or flour.
Mexican food
Mexican cuisine is a fusion of indigenous Mesoamerican cooking and Spanish influences developed after the Spanish conquest. It utilizes staples of corn, beans, and chili peppers alongside introduced foods like meat, dairy, and herbs. Mexican food is known for its strong flavors from a wide variety of chili peppers used more for taste than heat. Sauces and salsas are defining elements of many dishes. Street foods like tacos, quesadillas, and tortas are a popular part of Mexican cuisine, satisfying hunger without the social implications of eating at home.
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This document discusses the history and evolution of Mexican cuisine. It notes that Mexican cuisine is one of the oldest in the world, with origins dating back thousands of years. The cuisine has been influenced by other cultures like Spanish and Middle Eastern but has maintained traditional ingredients and flavors. Modern Mexican cuisine now blends international techniques with classic dishes, making preparations more convenient while keeping customs and taste.
Mexican Cuisine
Mexican cuisine is known for its rich, spicy foods that combine influences from Mayan and Aztec cultures. Mealtimes in Mexico are leisurely social affairs, with people eating five meals throughout the day - desayuno, almuerzo, la comida, merienda, and cena. Common ingredients include chicken, beef, pork, tortillas, beans, plantains, chocolate, various chiles and peppers, onions, tomatoes, avocado, and limes. Chiles are a passion in Mexico, with many varieties of the native, spicy fruits used, such as serrano, arbol, cascabel, chilaca, and habanero.
Mexican Food
The document lists various categories of Mexican cuisine including snacks like nachos and empanadas, soups such as pumpkin flower soup and tortilla soup, beverages like chocolate and tequila, desserts like ate with cheese and rice with milk, and main dishes including pozole and mole de caderas.
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Mexican cuisine.pptx
Mexico is a large country located between the United States and Central America. It has a diverse landscape and climate. The culture is influenced by both indigenous peoples and Spanish colonizers. Mexican cuisine blends native foods like corn, beans, chilies, and tomatoes with introduced foods like beef, chicken, dairy products, and European herbs and spices. Popular dishes include tacos, tortillas, salsa, burritos, fajitas, and moles served with rice and beans. Regional cuisines vary but commonly feature ingredients like chilies, corn, tomatoes, and indigenous herbs.
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The rich cultural tapestry of Mexico is reflected in the vibrant and diverse culinary landscape of contemporary Mexican cuisine.This contemporary take on Mexican cuisine frequently entails reimagining classic recipes by fusing cutting-edge methods, international inspiration, and an emphasis on premium, regional ingredients.
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This document provides an overview of British cuisine, including its regional variations. It notes that British cuisine focuses on high quality local ingredients and cooking traditions. The UK comprises England, Scotland, Wales, and Northern Ireland, each with their own distinctive cuisines featuring regional specialties. Popular ingredients used in British cooking include various cheeses like Cheddar, herbs, vegetables, fish like haddock and sole, and staples like roast beef and fish and chips are highlighted. The document concludes with descriptions of traditional British dishes and baked goods.
American cuisine.pptx
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This document provides recipes from various Latin American and Spanish-speaking countries. It includes recipes for empanadas from Argentina, picante de pollo from Bolivia, feijoada from Brazil, pastel de choclo from Chile, bandeja paisa from Colombia, gallo pinto from Costa Rica, ropa vieja from Cuba, sancocho from the Dominican Republic, ceviche from Ecuador, pupusas from El Salvador, paella from Spain, papian de pollo from Guatemala, plato tipico from Honduras, mole from Mexico, gallo pinto from Nicaragua, sancocho from Panama, sopa Paraguaya from Paraguay, loc
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This document provides recipes from various Latin American and Spanish-speaking countries. It includes recipes for empanadas from Argentina, picante de pollo from Bolivia, feijoada from Brazil, pastel de choclo from Chile, bandeja paisa from Colombia, gallo pinto from Costa Rica, ropa vieja from Cuba, sancocho from the Dominican Republic, ceviche from Ecuador, pupusas from El Salvador, paella from Spain, papian de pollo from Guatemala, plato tipico from Honduras, mole from Mexico, gallo pinto from Nicaragua, sancocho from Panama, sopa Paraguaya from Paraguay, loc
Soul food
This document provides an overview of the history and spread of soul food throughout the African diaspora and in America. It discusses how African cooking techniques and ingredients were brought over by slaves and evolved under conditions of slavery. Soul food then spread throughout the South and migrated north with African Americans. Soul food became an important part of African American culture and a way to celebrate heritage, though it was sometimes looked down upon by others. The document focuses on the history and cultural significance of collard greens as a staple soul food.
Mexican food, presentation for education in unversity
Mexican cuisine has its roots in the blending of indigenous Mesoamerican cooking traditions and ingredients with those introduced by the Spanish. Some iconic dishes include tamales, which are corn dough steamed in husks or leaves and filled with meat, cheese or vegetables. Mole sauces, which combine chilies, spices, chocolate and nuts, are used to flavor various meats and vegetables. Tacos are small tortillas filled with items like stewed meats or vegetables. Regional specialties include cochinita pibil from Yucatan, which is pork marinated with achiote and citrus then wrapped in banana leaves. Mexican meals often center around handmade tortillas and are accompanied by salsas,
Vegetable cookery
This document provides an overview of vegetable cookery, including classifications, pigments, nutrient loss factors, cuts, and common Indian vegetables. It divides vegetables into categories such as brassicas, fruit vegetables, gourds and squashes, greens, and fungi. It explains how pigments determine color and lists factors that can cause nutrient loss during cooking. Various cuts used in vegetable preparation like julienne, brunoise, and chiffonade are defined. Finally, it lists common Indian vegetables like broccoli, cauliflower, carrots, and spinach.
Chipotle
Chipotle was founded in 1993 and is headquartered in Denver, Colorado. It serves fast casual food using non-GMO and fresh ingredients while treating meat sources ethically. Chipotle aims to provide sustainably grown and locally sourced ingredients and use responsibly raised livestock while sustaining its fast casual dining experience. It fulfills customer needs by providing fast food service in a more sophisticated setting while sourcing food from farms rather than factories and offering a healthier fast food alternative.
NEUMAN'S KITCHEN
https://www.neumanskitchen.com/
Neuman’s Kitchen brings top-level service to Corporate Catering NYC , Manhattan and Brooklyn Weddings - Social Event Planning -Call 212-228-2444
Business catering
This document provides the catering menu for Neuman's Kitchen, an award-winning catering company located in Long Island City, NY. It has over 30 years of experience creating culinary experiences and memorable events for clients. The menu includes options for breakfast, lunch, appetizers, salads, buffets and desserts. Executive Chef Robb Garceau leads the team in curating unique and beautifully executed events.
El Rayo Menu Training
The document provides details on menu items, ingredients, and descriptions for El Rayo's visual menu test, including appetizers, tacos, entrees, fajitas, cocktails, and more. Menu items are described along with key ingredients and preparation details to aid staff in accurately taking and fulfilling orders. Expo setup shows common condiments and garnishes arranged for quick access during service.
Whole body transformation
A simple Exercise and Nutrition Recipe Plan to follow. To make small changes a day that are successful and beneficial.
Student cookbook 2015, food for faculty
The document is a cookbook containing recipes organized by faculty, ranging from entrees for undergraduates to desserts for PhD students. It includes introductions to celebrity chef Somer Sivrioglu and journalist Maeve O'Meara, who each contribute a recipe. The recipes cover a variety of international dishes and aim to showcase the diversity of UNSW students.
Southern Fried Corn Recipe A Taste of Southern Comfort.pdf
In the heart of the American South, comfort food reigns supreme, with recipes passed down through generations and cherished for their rich flavour and soul-warming qualities. Among these beloved dishes is Southern Fried Corn—a simple yet sublime creation that captures the essence of Southern hospitality in every bite. In this blog post, we are going to explore the history of Southern Fried Corn, and its traditional preparation methods, and share a mouthwatering recipe to recreate this classic comfort food in your kitchen.
CULINARY HISTORY-2.ppt
Punjabi cuisine has diverse culinary influences from Sikh, Hindu, and Muslim traditions. The staple foods are grains and vegetables, drawing from the region's dairy richness of milk, ghee, and curd. Punjab can be divided into different culinary regions including Rawalpindi, Peshawar, Lahore, Amritsar, and Sargodha, which is famous for its sweets. Popular dishes include tandoori foods, parathas, and sarson ka saag served with corn bread.
Similar to Mexican (20)
Mexican food, presentation for education in unversity
Mexican food, presentation for education in unversity
Southern Fried Corn Recipe A Taste of Southern Comfort.pdf
Southern Fried Corn Recipe A Taste of Southern Comfort.pdf
More from Sanjay Patil
Goal setting
This document discusses goal setting in the workplace. It begins by outlining the objectives of describing the benefits of goal setting, explaining the differences between goals and objectives, and listing criteria for effective goals. It then details the four steps of goal setting as establishing goals, creating mutual goals between employees and managers, explaining how goals will be used, and providing examples. The document provides examples of SMARTER goals that are specific, measurable, achievable, relevant, timely, effective, and reinforcing. It emphasizes generating goals jointly and monitoring progress to increase success.
Foundation skills
The human resources of a nation will determine its destiny. The document outlines 17 foundation skills required of workers in the 21st century workplace, including basic skills like reading, writing, and mathematics, as well as thinking skills such as problem solving and decision making. Personal qualities that are important include self-esteem, self-management, and responsibility.
Confidence
The document outlines 3 characteristics of confident people: 1) They are not defeated by failures and see them as temporary setbacks rather than reflections of themselves. 2) They take their own initiatives and don't wait to be told what to do. 3) They have self-worth and do not undervalue themselves. It also includes quotes about advancing confidently towards one's dreams and imagining success.
Bank account of_life2
This document discusses the value of time and how we should treat each day as a bank account. It notes that every morning we are credited with 86,400 seconds but at night any unused time is lost. It encourages us to invest our time each day to be healthy, happy, and successful. It provides examples from different perspectives to emphasize the value of even small amounts of time, such as an hour or minute. The overall message is that we should treasure and make the most of each moment that we have.
Building life
An elderly carpenter agreed to build one last house as a favor to his contractor before retiring. However, with his heart no longer in his work, the carpenter did a shoddy job using inferior materials. When finished, the contractor presented the house as a gift to the carpenter. Horrified at the poor quality of the house he would have to live in, the carpenter realized he should have treated it as if building his own home. The story is a metaphor for how we build our lives through our daily choices, and we must live with the "house" we have built.
Body language 2
Body language is a form of non-verbal communication that conveys personal feelings and attitudes through gestures, postures, facial expressions and movements of the eyes, face, and body. Some key aspects of body language include gestures, behaviors, emotions expressed through the face like smiles and frowns, and eye contact. Specific gestures like crossed arms can indicate negative feelings while eye contact holds attention. Body language varies between different cultures and contexts.
Body lang
This document discusses body language and its importance in communication. It describes how body language includes posture, eye contact, orientation, proximity, looks, and expressions. It states that psychologists view body language as an unconscious language of signals that convey our feelings and thoughts through gestures and movements. Around 50% of information about a person's character, impact, and credibility is communicated through body language. Learning to use body language effectively can help people communicate more forcefully, feel more relaxed, and gain insights into others beyond what they say verbally.
13_Phrases_for_Living
The document contains 13 phrases of advice on living and relationships from Gabriel García Márquez. The phrases counsel embracing who you are with others, not crying over those who don't value you, accepting that not being loved as you wish doesn't mean you're unloved, finding true friends who support you, smiling even when sad so others may fall for your smile, and becoming the best version of yourself before seeking new relationships rather than expecting others to know you.
Pyramid of Success
The Pyramid of Success outlines steps to achieve goals and priorities in life. It begins with developing vision, life goals and purposes at the top, then determining roles and responsibilities. The next steps are to define key issues, formulate a yearly plan, develop weekly priorities, and maintain efficiency and discipline in daily work, while balancing mental and physical well-being.
THE_ROPE_1.PPS
The climber wanted to climb the highest mountain alone for glory. As he climbed in the dark, he slipped and fell. Hanging from his rope, he cried out to God for help. A voice from above told him to cut the rope, but he held on for dear life. The next day rescuers found his frozen body hanging from the rope just 10 feet from the ground, having refused to let go when salvation was near. The story warns us not to doubt God or think he has abandoned us.
The Art of Wellness
The document discusses ways to stay healthy and avoid illness by addressing emotions, making decisions, finding solutions, accepting reality, trusting others, and maintaining a positive outlook. Repressing feelings can lead to illnesses, while speaking with confidants provides therapy. Indecision causes stress and health issues, while finding solutions prevents enlarging problems. Living authentically and accepting oneself and criticism promotes well-being over pretending or living to impress others. Trusting and having deep relationships is important for health, while distrust and sadness should be avoided.
LagaanLeadership
Bhuvan led his village cricket team to victory against the British in a high-stakes match. He thought of challenges as opportunities, had a clear goal of winning to end taxes for 3 years, and put the community's interests before his own. Bhuvan was determined despite initial opposition, simplified the game to motivate villagers, started small with initial practices, and built the team by assigning roles and supporting members. His passion and refusal to give up even in the final ball led to an unlikely victory defined as a fight against oppressors.
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This document discusses managing guest relations and customer information at hotels. It describes how the Taj Group collects and uses guest history and preferences to provide personalized service. Some key points:
- The Taj Group uses a centralized customer database to store guest profiles across its hotels, including preferences, complaints, demographics.
- Having guest histories allows the hotels to recognize customers, cater to their preferences, and track things like stay statistics and rates.
- Managing customer information well can improve customer loyalty and service while providing business insights from customer data.
- Collecting guest feedback and preferences takes an investment in systems to capture and share this data, but can provide benefits if used to enhance the customer experience.
Knowledge management 1
Knowledge management in the hospitality field involves capturing employee expertise and sharing it across the organization to reduce mistakes and onboarding time for new employees. This requires efforts from training departments and managers to create easy-to-use knowledge sharing systems. Over time, knowledge management can help hospitality organizations create new products and services more efficiently, respond faster to customers with higher quality service, and retain top talent. The future of hospitality will require a focus on customizing the guest experience based on gathered customer data and knowledge shared across departments.
Mentoring part 1
This document discusses mentoring and job shadowing programs in the hotel industry. It defines mentoring as a relationship where an experienced employee serves as a counselor and teacher to a new employee, guiding them and helping them learn tasks. A mentor is a wise counselor who can help guide a new employee. While mentoring is sometimes informal, formal programs through structured relationships between mentors and protégés can help new employees integrate more effectively and develop leadership skills. The goal of mentoring is to help less experienced employees grow under the guidance of more experienced mentors who impart knowledge and skills.
Job shadowing & mentoring part ii
1) Mentoring involves an experienced person assisting and advising a less experienced person, based on a Greek mythological origin. A mentor guides a protégé in their career and development outside a normal work relationship.
2) When selecting mentors, organizations should choose individuals with knowledge and a positive attitude who are respected within the organization and can influence others positively.
3) A good mentoring program matches mentors and protégés, sets clear goals, and provides guidelines for the relationship and assessment of the program's success over time. Regular review of matches and mentor/protégé feedback is important.
Improving market share noshir marfatia
This document discusses strategies for improving market shares in the hotel industry. It identifies three types of companies and explains key concepts like competitive strategy, strategic planning, target marketing, and developing a marketing strategy. It then outlines several marketing strategies that can be used to increase market shares, such as price discounting, product proliferation, and distribution innovations. Finally, it discusses strategies for market leaders, challengers, followers, and niche players and how hotel chains, management companies, and independent operators can improve their market shares.
Hrd by pervin ghanni pps
The document discusses the costs associated with not properly training employees. It provides an example where an untrained steward serves meat to a vegetarian guest, causing issues that cost the restaurant over Rs. 785 in salaries and lost business. It notes that mistakes from untrained employees could cost thousands more each year. The document advocates training employees on their responsibilities from day one to prevent issues like theft, absenteeism, and insubordination. Proper induction and ongoing training for both new and existing employees is important to motivate staff and ensure ideal performance.
Housekeepingmanagement
This document provides an overview of housekeeping management at The Oberoi hotel in Mumbai. It outlines their mission to grow as the benchmark department through innovation and excellence. Their vision is to have the best practice department with recognized people, continuous training, excellent communication, and emotional connectivity. It describes their focus on high quality products, right people and processes, training, welfare, outsourcing management, and laundry/linen room operations. The goal is to create a professional, productive and enjoyable work environment.
Hotel valuation stephen rushmore
The document discusses three approaches to valuing a hotel: the cost approach, sales comparison approach, and income approach. Under the cost approach, the hotel is valued at $22.5 million after accounting for land value, building costs, furniture/equipment, and depreciation. The sales comparison approach analyzes recent hotel sales and adjusts for differences in amenities to value the hotel between $90.1-90.3 million per room. The income approach capitalizes net operating income of $2.45 million at a rate of 10.9% to value the hotel at $22.5 million.
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Mexican
- 2. NATIONAL NAME : ESTADAS UNIDAS MEXICANAS GEOGRAPHICAL FACTS AREA : 1967183 CAPITAL : MEXICO CITY IMPORTANT CITIES : GUADALARARA , MONTERREY , LEON LANGUAGE : SPANISH PRINCIPAL AGRICULTURAL PRODUCTS : RICE, WHEAT CORN , COTTON , COFFEE
- 3. INFLUNCE ON MEXICAM CUISINE CENTRAL AMERICA MEXICAN CUISINE SPAIN ARABS INFLUNCE OF SPAIN PIG REARING CULTIVATION OF RICE NEW COOKING METHODS INFLUNCE OF ARABS CULTIVATON OF MAIZE RED BEANS
- 4. CHARACTERISTIS FEATURES NO HAY REGLAS FIJAS (No Fixed Rules ) INVENTIVENESS SHEER SIZE& DIVERSITY COOKING STYLE : LONGER PERIOD DIFFERENT MEAT SAME SAUCE
- 5. MEXICAN INGREDIENTS CHILLIES : Rich in Vitamin C also low caloric value (22 per 100 gm) Dried Red Chilies Green Chilies • Ancho Sarrano • Mulato Jalapeno • Pasilla Pobalano • Chipotle • Sweet Green Chilies • Guero • Valenciano
- 6. MEXICAN INGREDIENTS • Beans : Black beans (frijol negero), Specked beans (frijol pinto , Red Kidney Beans (frijol rojo ) • Cooking Fat : Lard & Olive Oil • Nuts as Thickening : Ground nuts , Pecannuts , Walnuts almonds ,Hazelnuts , Pine nuts • Herbs & Spices : Anise, Allspice, By leaf, Cinnamon , Coriander seeds , Cumin ,Oregano , Sesame seeds , Parsley • Chorizo : Mexican Sausage • Annato : Flavoring and clouring agent
- 7. MEXICAN TERMS • Masa : Corn dough used for tortillas • Mole : Highly flavored salsa • Cilantro : Fresh coriander • Tortillas: Flat bread made from Masa or wheat flour • Antojitos : Corn dishes • Salsa : Commonly refereed to all the sauces • Salsa Fresca : All salsas made form fresh vegetables • Refritos : Re fried Beans • Frijoles : Beans • Arroz : Rice • Huevo : Eggs
- 8. MEXICAN TERMS • Fajitas : Cut of meat also the style of cooking • Pan : Bread • Ensalads: salads • Posters : Desserts • Pescados : Fish • Aves : Poultry • Verduras : Vegetables • Bebidas : Drink
- 9. TORTILLAS TYPES • Tacos : Sandwich • Enchiladas : Rolled • Tostadas : Small Crispy Tart • Chiliaqiles : Small Thin Strips • Quesadillas : Filled • Flautas : Stuffed , Rolled , Deep fried • Chimichangas : Stuffed , Folded From Four Sides • Nachos: Crispy fried Tortillas • Empanads : Tortillas Turnover , sweet or Savory • Burritos : 12 inch flour tortillas , little donkey
- 10. MEXICAN CHEESE • Manchego : Ewes Milk , soft ,57% fat • Quesco Fresco : Soft white crumby ,cows milk MEXICAN BEVERAGE • Tequila • Pulque • Mescal • Sangria • Rompope