This document provides information about Spain and Spanish cuisine. It discusses Spain's geography, government, people, tourism industry, education system, and language. It then covers the origins and history of Spanish cuisine, influenced by Romans, Moors, and the discovery of the Americas. A typical Spanish meal pattern is outlined. Key ingredients in Spanish cuisine include seafood, pork, ham, olives, garlic, and saffron. Cooking methods include one-pot stews and grilling/frying. Some signature dishes are highlighted like paella, octopus, roast pig, chorizo stew, and manchego cheese.

1. SPAIN
(ESPAÑA)
BSHRM 3Y1-5 GROUP 2
Agustin, ronver p.
Amaranto, fencee Bacani, Christine
Garcia, john wayne
HRMPS 2 - Western Cuisine
PROFESSOR: MR. EGEL VILLANUEVA GUMASING

2. LEARNING OUTCOME
After this chapter this chapter, the student
will able to:
• Understand the geography of Spain,
• Discuss the origin and history of Spanish
Cuisine and identify the nations who
contributed to the development of the
cuisine,
• Determine the Spanish Meal and;
• Familiarize with the cuisine, the finest
ingredients and sumptuous signature
dishes.

3. • Officially the Kingdom of Spain
• Member of the European Union
• Located in South-Western Europe
• Government: Unitary Parliamentary
Contitutional Monarchy
• Area: 504,403 sq.kms
• Population: approximately 47 million
• Capital: Madrid
• Language: Spanish
• National Anthem: Marcha Real
WHAT IS SPAIN?

4. • Spain has a Socialist Government
• Because it is a socialist
government, all medical treatment
is free in Spain
• Most medicines are also free.
Medicines that do cost money are
very inexpensive
• The doctors in Spain don´t make
as much money as the doctors in
other countries
GOVERNMENT

5. • The currency used in Spain is
Euro
• 1 Euro is equal to 1.3259 US$
MONEY

6. • The people in Spain are referred to as
Spaniards
• Approximately 87.8% of the people are
natives and the rest are immigrants
• Part of the Spanish population is the
Spanish Roma (formerly-nomadic
community that holds importance in
Spanish culture and folklore)
• Religion:
– Catholics: 76%
– Other religions: 5%
– Atheists: 19%
• Literacy rate: 97.9%
PEOPLE

7. • Spain is a popular destination for
vacation
• Tourism is one of the major sources of
income for the people of Spain
• Employs about 10% of the work force
• Picturesque landscape with sandy
beaches and awe inspiring urban
attractions
• Spain attracts about 48 million tourists
every year
TOURISM

8. • Education in Spain is free and it lasts
from 6 to 16 years of age.
• Children from the ages of 3-5 have the
opportunity of attending pre-school,
which is free for all students
• The child can get a job when he or she is
16 years old
• The current education in Spain is known
as the Fundamental Law of Education
EDUCATION

9. • Spanish (Español) is the official
language of Spain
• Second most spoken first language in
the world
• Examples:
- Hi : Hola - Bye : Adios
- Good Morning : Buenos días
- Good Afternoon : Buenas tardes
- Good Night : Buenas noches
- Thank You : Gracias
- Welcome : De nada
- Sorry : Lo siento
- Excuse me : perdón
LANGUAGE

10. GEOGRAPHY

11. • Located in the Iberian
Peninsula(occupies about 85% of it)
• Borders Portugal on the West,
Gibraltar and Morocco on the South
and France and Andorra on the
North-east
• Spain includes the Balearic Islands in
the Mediterranean Sea, the Canary
Islands in the Atlantic Ocean and a
number of uninhabited islands in the
Mediterranean Sea.
GEOGRAPHY

12. • Spain is a mountainous country
• Mountain ranges include the
Pyrenees, Cordillera Cantábrica,
Sistema Ibérico, Sistema Central,
Montes de Toledo, etc.
• Highest point in Spain: Teide, a
3,718m high active volcano in the
Canary Islands (3rd biggest volcano in
the world)
• Several major rivers in Spain: the
Tagus, the Ebro, the Duero, the
Guadiana and the Guadalquivir
MOUNTAINS AND
RIVERS

13. Three main climatic zones:
• The Mediterranean climate:
– dry and warm summers
– dominant in the peninsula
• The Semiarid climate:
– south-eastern quarter of the country
– dry season extends beyond the summer
• The Oceanic climate:
– northern quarter of the country
– winter and summer temperatures are influenced
by the ocean, and it has no seasonal drought
Other sub-types can be found: the alpine climate
in the Pyrenees and Sierra Nevada, and a typical
subtropical climate in the Canary Islands.
CLIMATE

14. Spanish Cuisine:
Origin & History
• 200 B.C – Romans entered Spain form
South bringing uvas (grapes) for wine,
garlic, trigo (wheat),and aceltuna(olives).
• 711 A.D – the Moors (Arabs from north
Africa) invaded the south of Spain and
introduced oranges, lemons, almonds,
herbs, fruits, vegetables, and variety of
spices including nutmeg, saffron, and
pepper – adopted combining sweet and
savory , as well ass the use of miel (honey)
and cooking techniques like marinating
and frying foods in olive oil.

15. Spanish Cuisine:
Origin & History
• Late 1400’s – Christopher Colombus
and other explorers returned from the
New World along with them are some
ingredients tomatoes, corn, potatoes,
sweet peppers, and chocolates.
• The discovery of “Americas” made one
of the most influential impression of
the development of Spanish Food –
new ingredients introduced
tomates(tomatoes),pimento(chili
powder),pimientos(chili peppers),
chocolates,papas(potatoes), and
frijoles(beans).

16. • Each town has its own celebration
• Spain celebrates national holidays
such as Christmas, Easter, All Saint’s
Day, etc.
• Majority of festivals are religion
based
FIESTAS(FESTIVALS)
AND TRADITIONS

17. • Celebrated in a high-spirited way
• Street parties, processions, travelling
fairs, bullfighting, fireworks,
cockfights, horse races, etc. take place
• Indigenous people dress in native
costumes and show traditional
dances and music
PATRON SAINT’S DAY

18. CHRISTMAS

19. • December 23:
– Sing, pray, and eat together at every
house
– Sing villancicos (carols) together
– Asaltos – surprise visits by groups
of friends going from one house to
another
– Children ask for aguinaldo (or small
gift)
• December 24 “La noche buena”:
– Everyone attends midnight mass
– Drink, dance, open presents, eat
foods such as tamales and turkey
CHRISTMAS

20. Christmas Menu
Tapas or Appetizers
• Jamón, Queso y Chorizo - Ham, Cheese and
Spanish Chorizo Sausage:. It’s a great way to
start the dinner, served with a nice red wine or
two. There are many good quality Spanish wines,
especially from La Rioja, Ribera del Duero or
Jumilla regions.

21. Tapas or Appetizers
• Langostinos con Salsa Rosa – Large Prawns
with Pink Sauce: This recipe is very easy and full
of flavor. The langostinos or prawns are boiled,
then served with a slightly spicy salsa rosa or pink
sauce, made with mayonnaise, catsup and
Tabasco. If you prefer a sauce without
mayonnaise, try Spanish Romesco sauce, made
with roasted red peppers, garlic, oil and vinegar.
Either sauce goes well with shrimp or any
seafood

22. Tapas or Appetizers
• Gambas a la plancha (Pan-grilled
shrimp)

23. Christmas Menu
Primer Plato or First Course
• Sopa de Pescado y Marisco – Fish and
Shellfish Soup: Spanish Sopa de Pescado y Marisco is a
classic soup for the holidays. Shellfish is always part of
the menu at any Spanish celebration and Christmas is
no different. This soup is a wonderful start to a meal.
Serve it piping hot with French bread slices.

24. Primer Plato or First Course
• Creamy Spanish Prawn Soup Recipe - Sopa de
Carabineros, if you prefer a creamy soup rather
than a broth-based one. It is full of "carabineros"
(large shrimp) and fish, mixed with fish stock,
half-and-half and tarragon.

25. Plato Principal - Main Course
• Cordero Asado - Roast Lamb: It is far less work
than roasting a turkey or duck and is much
tastier.
• Pollo Campurriano: A dish from farming country
inland from Santander. Well-powdered with
paprika, the chicken is fried, then cooked with
ham and peppers, and served with rice.

26. Plato Principal - Main Course
• Grouper a la Mallorquina: When a fish is prepared a
la mallorquina you know that it will be cooked with
a variety of vegetables piled on top. Ideally, the fish
is a whole and weighs at least five pounds. Grouper
is a good choice, but so is red snapper, striped bass,
John Dory, or any other lean, white fleshed fish. The
crown of colorful vegetables not only looks pretty
but also infuses the fish with sensational flavour.

27. Plato Principal - Main Course
• Caldereta de Langosta (Lobster Stew): An exceptional
Lobster stew, typical from the Balearic Islands, and
celebrated all over Spain.
• Marmitako: Marmita translates as 'pot' or 'casserole' in
Basque, while the suffix ko is the genitive case, so that
marmitako literally means 'from the pot'. Of course,
just about everything in Basque cooking comes 'from
the pot', but only this venerable dish goes by that
name.

28. DESSERT
After a brief pause to catch your breath and clear
the table, dinner continues with dessert or postre.
At Christmas time that means plates of delicious:
• Turrón, Spanish almond candy.
• Polvorones or almond cookies.
• Mantecados or Spanish crumble cakes.

29. CUISINE

30. CUISINE
• Is influenced by the Phoenicians, Greeks,
Romans, Jews, Moors and Muslim
Andulicians
• Their traditional pattern is composed of four
meals a day plus some snacks:
– A light breakfast (desayuno): coffee or
chocolate, bread, or churros
– Midmorning breakfast: grilled sausages,
fried squid, bread with tomato or an
omelet
– Light snack: tapas
– Lunch (comida): soup or salad, fish or
meat, and dessert
– Tea and pastries (merienda)
– Supper: soup or omelets and fruit

31. SPANISH CUISINE:
BACKGROUND
• Spanish cuisine is more on simple in terms
of food and has a strong emphasis on fresh
ingredients.
• On 15th century Spain become well known
as a trading centre for spices.
• Main source of protein are: lamb, mutton,
goat and pork.
• High qualities of cheese are also produced
from cow, goat and sheep’s milk, and even
the combination of the three.
• Fishing is one of the industries in Spain
which provides plenty of quality seafoods.

32. SPANISH CUISINE:
BACKGROUND
• Ingredients commonly used throughout
Spain:
• Seafood
• Pork and Lamb
• Serrano ham and chorizo sausage
• Dried beans
• Olive oil and olives
• Garlic
• Saffron and Spanish paprika
• Blood sausage
• Almonds
• Honey
• Citrus Fruits

33. Cooking Method
• A nomadic heritage of Celtic people who
were the early inhabitants of Iberian
Peninsula is still evident of preparing food
in a one-pot cookery. Some of the dishes
are: paella, arroz con pollo (a Spanish
Stewed rice and chicken) and cocido
madrillèno (one-pot meal served on
courses with beef,chicken, ham, pork
belly, chickpeas, and cabbage with chorizo
and morcilla).

34. Cooking Method
• Grilling and frying initially occurred
in the southern region of Andalusia
where the Moors first entered
Spain.
• By the time Romans entered is
Spain, Olive oil became a popular
cooking fat that even the Moors
loved which is until today; Olive oil
is one of the main industries in
Spain.

35. Spanish
Daily
Meal

36. SPANISH MEAL:
BREAKFAST (EL DESANUYO)
• Before 10am. People usually eat
breakfast at a coffee shop rather than
home.
• To start off the day with a little
something in their stomach, toast,
croissant, or “pan tomaca” – a piece
of toast with an oil and tomato
spread- are typical picks.
• On weekends or Holiday, churros-
slighty crispy fried dough-dunked in a
mug of thick hot chocolate or topped
with a sugar is a Spanish specialty.

37. Pan tumaca & churros

38. SPANISH MEAL:
Lunch (la Comida)
• Between 2:00pm and 4:00pm.
• While dinner is the main meal in
most cultures, “la comida”
typically holds the title in Spain.
• Stores and businesses do close
down and many people go home
to eat the mid-day meal with
their families.

39. SPANISH MEAL:
After snack(La
Merienda)
• Common merienda choices include a small
sandwich, a piece of fruit, or even a nice
hot beverages.

40. SPANISH MEAL:
Dinner (La Cena)
• Typically doesn’t start until between
9:00pm and 10:00pm in the evening.
• During summer times or weekends,
dinner time is pushed even later-in
fact, don’t be surprised if you see
people sitting down for la cena as late
as midnight.
• Traditionally quiet a bit lighter than its
mid-day counterpart, often consisting
of something as light as salad or
sandwich.

41. LaLa cena

42. Exploration/
Colonization
• Through Christopher Columbus,
during his exploration, he
introduced to Spanish cuisine the
different ingredients like corn,
tomatoes, potatoes, squash,
beans, and chiles which some
became important crops and
primary food sources for the
Spanish.

43. Exploration
/Colonization
• There are three variety of chili powder in Spain:
• Pimenton dulce (sweet chili powder),
• Pimenton agridulce ( a medium powder) and
• Pimenton picante (Hottest of the chili powder).

45. CABRALES
-made from cow’s milk, mixed with goat’s
or sheep’s milk, a type of blue cheese.
Semi firm texture from norther Spain.

46. CANTABARIA
-Made from cow’s milk, mild flavour,
soft creamy texture from Cantabrian.

47. IDIAZABAL
Made from sheep’s milk, smoked cheese
with sharp flavour, dry crumbly firm
texture from the Basque region.

48. LA SERENA
Made from sheep’s milk, nutty pungent
flavor, soft texture, from Extremadura.

49. MAHON
Made from cow’s milk, slightly acidic and salty
taste,smooth firm texture, from the island of Minorca
in Mediterranian, used for grating.

50. MAJORERO
Made from goat’s milk, aged cheese,
buttery texture, from Canary Island.

51. MANCHEGO
Made from sheep’s milk, aged, tangy taste,
crumbly texture, from La Mancha in central
Spain.

52. PICON
Made from cow’s,goat’s, and sheep’s milk
aged, robust full flavour, a type of blue cheese,
from northern Spain.

53. Qeusucos de
Liebana
A group of several cheeses from northern Spain,
made from cow’s milk or mixed with sheep’s and
goat’s milk. Fresh or aged, smoked or unsmoked.

54. RONCAL
Made from sheep’s milk, nutty flavour, firm
smooth texture from northern Spain.

55. TETILLA
Made from cow’s milk, aged, mild flavour,
soft creamy texture from Galicia.

56. ZAMORANO
Made from sheep’s milk, aged, intense sharp
flavour, firm yet crumbly texture, from
northwest Spain.

58. Pulpo ala Gallega
Octopus is boiled and then garnished with paprika,
rock salt and olive oil. The flavour is subtle and
inoffensive but the texture might put some people
off.

59. Conchinillo Asado
Roast baby pig, It is fatty outside is crisp and
perfect for those who like pork rind, while its
meat is tender and juicy.

60. Paleo Chorizo
Sweet potato &Kale stew
This is nutritious soup of chorizo, kale, and
sweet potatoes takes inspiration from the
flavors of Spain. Garnishes with store-bought (or
homemade) harissa to add heat.

61. PAELLA
• Valencian rice dish
• Many non-Spaniards view paella as Spain's
national dish, but most Spaniards consider it
to be a regional Valencian dish
• There are three widely known types of paella:
– Valencian paella
– Seafood paella
– Mixed paella

62. Empanadas
A meat pie with a soft, flaky crust that is served
throughout Spain.

63. Gazpacho
Tomatoes, onions, bell peppers, cucumber
and garlic are pureed with lemon juice, red
wine vinegar and tarragon and chilled for a
refreshing cold soup.

64. Spanish Cod

65. SPANISH POTATO
OMELET

66. GARBANZOS

67. TAPAS
• Finger food, or (tapas) can be anything that is
served as a finger food usually in a small bowl
• This finger food can be anything from cheese
& ham to olives and is usually eaten at the
same time as drinking at a tapas bar
• The finger food is usually left out on bars and
people will nibble away while drinking and
socializing at the bar

68. Tortilla Espaniola
Fabada Asturiana

69. Pil-pil
Bacaloa
ala
Viscania

70. Caldo Gallego
Alioli

71. Pa amb tomaquet

72. Crema
Catalana
Picada

73. S
a
m
f
a
n
i
a
M
i
g
a
s

74. Ensaimada
Coca

75. Rice pudding
(Arroz con
leche )
Fixuelos

76. CATALAN CREAM
• Most famous dish in
Catalonia
• Served on Saint
Joseph's Day, March
19 and is flavored
with lemon or
orange zest, and
cinnamon.
GAZPACHO
• Raw vegetable soup
made of hard bread,
tomato, cucumber,
bell pepper, garlic,
olive oil, vinegar of
wine, and salt

77. PATATAS BRAVAS

78. Burrida
Pa Pages

79. Caldereta de langosta
Bolinhos de bacalhau

80. Chourico
Pao

81. Caldo Verde
Broa

82. Presunto
Sopa Seca

83. Escabeche
Jamon iberica de bellota

84. Jamon iberico
Cocido

85. Jamon de toro
H
o
r
c
h
a
t
a

86. Fideua
Olletas

87. Sucs
Mojama

88. S
h
e
r
r
y
Gazpacho Blanco

89. Pinchitos
Pescaito Frito

90. Chorizo
Olla podrida

91. Sangria

92. GAMBAS AJILLO

93. PESCADO FRITO

94. TORTILLA ESPAÑOLA

95. GRACIAS