SPAIN (ESPAÑA)

BSHRM 3Y1-5 GROUP 2Agustin, ronver p.Amaranto, fencee Bacani, Christine

Garcia, john wayneHRMPS 2 - Western CuisinePROFESSOR: MR. EGEL VILLANUEVA GUMASING

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.

• Officially the Kingdom of Spain

• Member of the European Union

• Located in South-Western Europe

• Government: Unitary ParliamentaryContitutional Monarchy

• Area: 504,403 sq.kms

• Population: approximately 47 million

• Capital: Madrid

• Language: Spanish

• National Anthem: Marcha Real

WHAT IS SPAIN?

• Spain has a Socialist Government

• Because it is a socialistgovernment, all medical treatmentis free in Spain

• Most medicines are also free.Medicines that do cost money arevery inexpensive

• The doctors in Spain don´t makeas much money as the doctors inother countries

GOVERNMENT

• The currency used in Spain isEuro

• 1 Euro is equal to 1.3259 US$

MONEY

• The people in Spain are referred to asSpaniards

• Approximately 87.8% of the people arenatives and the rest are immigrants

• Part of the Spanish population is theSpanish Roma (formerly-nomadiccommunity that holds importance inSpanish culture and folklore)

• Religion:– Catholics: 76%– Other religions: 5%– Atheists: 19%

• Literacy rate: 97.9%

PEOPLE

• Spain is a popular destination forvacation

• Tourism is one of the major sources ofincome for the people of Spain

• Employs about 10% of the work force

• Picturesque landscape with sandybeaches and awe inspiring urbanattractions

• Spain attracts about 48 million touristsevery year

TOURISM

• Education in Spain is free and it lastsfrom 6 to 16 years of age.

• Children from the ages of 3-5 have theopportunity of attending pre-school,which is free for all students

• The child can get a job when he or she is16 years old

• The current education in Spain is knownas the Fundamental Law of Education

EDUCATION

• Spanish (Español) is the officiallanguage of Spain

• Second most spoken first language inthe 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

GEOGRAPHY

• Located in the IberianPeninsula(occupies about 85% of it)

• Borders Portugal on the West,Gibraltar and Morocco on the Southand France and Andorra on theNorth-east

• Spain includes the Balearic Islands inthe Mediterranean Sea, the CanaryIslands in the Atlantic Ocean and anumber of uninhabited islands in theMediterranean Sea.

GEOGRAPHY

• 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, a3,718m high active volcano in theCanary Islands (3rd biggest volcano inthe world)

• Several major rivers in Spain: theTagus, the Ebro, the Duero, theGuadiana and the Guadalquivir

MOUNTAINS AND

RIVERS

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 climatein the Pyrenees and Sierra Nevada, and a typicalsubtropical climate in the Canary Islands.

CLIMATE

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.

Spanish Cuisine:

Origin & History

• Late 1400’s – Christopher Colombusand 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).

• Each town has its own celebration• Spain celebrates national holidays

such as Christmas, Easter, All Saint’sDay, etc.

• Majority of festivals are religionbased

FIESTAS(FESTIVALS)

AND TRADITIONS

• Celebrated in a high-spirited way• Street parties, processions, travelling

fairs, bullfighting, fireworks,cockfights, horse races, etc. take place

• Indigenous people dress in nativecostumes and show traditionaldances and music

PATRON SAINT’S DAY

CHRISTMAS

• December 23:– Sing, pray, and eat together at every

house

– Sing villancicos (carols) together

– Asaltos – surprise visits by groupsof friends going from one house toanother

– Children ask for aguinaldo (or smallgift)

• December 24 “La noche buena”:– Everyone attends midnight mass

– Drink, dance, open presents, eatfoods such as tamales and turkey

CHRISTMAS

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.

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

Tapas or Appetizers

• Gambas a la plancha (Pan-grilled shrimp)

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.

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.

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.

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.

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.

DESSERTAfter 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.

CUISINE

CUISINE

• Is influenced by the Phoenicians, Greeks,Romans, Jews, Moors and MuslimAndulicians

• Their traditional pattern is composed of fourmeals a day plus some snacks:

– A light breakfast (desayuno): coffee orchocolate, bread, or churros

– Midmorning breakfast: grilled sausages,fried squid, bread with tomato or anomelet

– Light snack: tapas

– Lunch (comida): soup or salad, fish ormeat, and dessert

– Tea and pastries (merienda)

– Supper: soup or omelets and fruit

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.

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

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 cocidomadrillèno (one-pot meal served on courses with beef,chicken, ham, pork belly, chickpeas, and cabbage with chorizo and morcilla).

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.

Spanish

Daily

Meal

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.

Pan tumaca & churros

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.

SPANISH MEAL:

After snack(La

Merienda)

• Common merienda choices include a small sandwich, a piece of fruit, or even a nice hot beverages.

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.

LaLa cena

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.

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).

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.

CANTABARIA

-Made from cow’s milk, mild flavour,

soft creamy texture from Cantabrian.

IDIAZABAL

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

LA SERENA

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

MAHON

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

MAJORERO

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

MANCHEGO

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

PICON

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

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.

RONCAL

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

TETILLA

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

ZAMORANO

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

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.

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.

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.

PAELLA

• Valencian rice dish

• Many non-Spaniards view paella as Spain'snational dish, but most Spaniards consider itto be a regional Valencian dish

• There are three widely known types of paella:– Valencian paella

– Seafood paella

– Mixed paella

Empanadas

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

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.

Spanish Cod

SPANISH POTATO

OMELET

GARBANZOS

TAPAS

• Finger food, or (tapas) can be anything that isserved 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 thesame time as drinking at a tapas bar

• The finger food is usually left out on bars andpeople will nibble away while drinking andsocializing at the bar

Tortilla Espaniola

Fabada Asturiana

Pil-pil

Bacaloa

ala

Viscania

Caldo Gallego

Alioli

Pa amb tomaquet

Crema

Catalana

Picada

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Ensaimada

Coca

Rice pudding (Arroz con

leche )

Fixuelos

CATALAN CREAM

• Most famous dish inCatalonia

• Served on SaintJoseph's Day, March19 and is flavoredwith lemon ororange zest, andcinnamon.

GAZPACHO

• Raw vegetable soupmade of hard bread,tomato, cucumber,bell pepper, garlic,olive oil, vinegar ofwine, and salt

PATATAS BRAVAS

Burrida

Pa Pages

Caldereta de langosta

Bolinhos de bacalhau

Chourico

Pao

Caldo Verde

Broa

Presunto

Sopa Seca

Escabeche

Jamon iberica de bellota

Jamon iberico

Cocido

Jamon de toro

H

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Fideua

Olletas

Sucs

Mojama

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Gazpacho Blanco

Pinchitos

Pescaito Frito

Chorizo

Olla podrida

Sangria

GAMBAS AJILLO

PESCADO FRITO

TORTILLA ESPAÑOLA

GRACIAS