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