International Cooking: A Culinary Journey, 2E Chapter 6 Scandinavia.

Slides:

Advertisements

Similar presentations

Advertisements

Asian Cuisine Recipes of China, Japan, India, and Russia.

International Cooking: A Culinary Journey, 2E Chapter 17 South America.

A Leap in the Park.

Food in Colonial America

Ireland. 1. What is Ireland called? The Emerald Isle 2.Which part of Ireland is part of the United Kingdom? Northern Ireland 3.What part of Ireland is.

Czech food and drink.

Dutch Cuisine AJ Goetz, Sevag Kherlopian, Eric Jung.

Medieval Food & Drink  In general, meals are taken 3 times a day.   What do they eat? → made by wheat, rye… (the more white flour, the more exalted.

International Cooking: A Culinary Journey, 2E Chapter 3 France.

FOOD FOR THOUGHT- EUROPEAN ENTERPRISE

Northern Irish Food. Milk, Cheese and Butter The milk and butter in Northern Ireland is very different from the milk and butter here in Spain. Dale Farm.

Russian Cuisine Christopher Harrison Russian 1101 November

Foods of Western & Northern Europe

International Cooking: A Culinary Journey, 2E Chapter 2 Spain and Portugal.

From the earth to your plate. In the morning, the eight residents of the farm house, along with others that dedicate their time to the farm, delegate.

By Summer and Islay Year 3

CHAPTER 48 EUROPE. WESTERN EUROPEAN The United Kingdom: England Scotland Wales Ireland (Northern & Republic of Ireland)

Middle Age Foods By: Jessica Frazier.

Greece Brooke Dillard Haley Kavanaugh Ashley Outman Samantha Turnwald.

Russian traditional food

International Cooking: A Culinary Journey, 2E Chapter 1 British Isles.

Chapter 23 Hors d’Oeuvres.

Ancient Greek Foods By: Anatolia of Argos Vegetables Arugula Asparagus Artichokes Bulbs Cabbage Cardoons Carrots Cos lettuce (Romaine) Cress Cucumbers.

Today, it would be common to find the kitchen inside your house. In the colonial times, you might of found the kitchen in a separate building. If you.

The FOOD Pyramid Eating Right Every Day by Denise Carroll.

Project Healthy Food.

Russia By: Sophia. Facts about Russia Russia is located in the Northern part of Europe, bordering the Arctic Ocean between Europe and the North Pacific.

International Cooking: A Culinary Journey, 2E Chapter 7 Russia and Eastern Europe.

Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.

The Foods of Hungary By Mrs. Krebs Family Cookery Periods 2, 3, 4/5 and 11.

Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.

Northeastern Cuisine 1.I can identify states from the northeastern region of the United States. 2.I can give examples of regional ingredients and dishes.

International Cooking: A Culinary Journey, 2E Chapter 5 Germany.

International Cooking: A Culinary Journey, 2E Chapter 14 India.

International Cooking: A Culinary Journey, 2E Chapter 8 The Countries of Africa.

KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Project web-page Leonardo da Vinci project 2010 – 2012 SREDNJA GOSTINSKA IN.

International Cooking: A Culinary Journey, 2E Chapter 12 Japan and Korea.

Traditional Latvian cuisine. There are no special spice in traditional Latvian cuisine. To flavour food, they used onions, garlic and cumin, for sweetening.

International Cooking: A Culinary Journey, 2E Chapter 15 Australia and New Zealand.

BRITISH TYPICAL FOOD ENGLISH BREAKFAST FISH and CHIPS JACKET POTATOES SCONES JELLY APPLE PIE PANCAKES LEMON CURD.

FOOD PYRAMID. Make healthy food choices Look after yourself. Your health is important, and it’s affected by what you eat. Help with preparing the family.

International Cooking: A Culinary Journey, 2E Chapter 9 Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey.

Foods of Europe France, British Isles, Germany, Poland, and Scandinavia.

European economy. EASTERN AND WESTERN EUROPE Europe is a developed continent, but there is a great difference between the economies of Western and Eastern.

France, British Isles, Germany, Poland, and Scandinavia.

Russian cuisine is one of the most popular and widely spread in the easy to cook and they do not demand much skill and special ingredients, they do not.

International Cooking: A Culinary Journey, 2E Chapter 16 Mexico.

REPLACE THE IMAGE: Right click > Background layout… Select Filling with image or texture Insert from… File button Select your picture Close window On a.

Scandinavia (Norway, Sweden, Denmark, Iceland, and Finland)

Northern Europe.  Physical geography of Northern Europe changes greatly from one location to another.  Two regions make up Northern Europe. 

Chapter 15-1 “The Geography of Northern Europe”.

English cuisine By Kirill Derbenev. English cuisine English cuisine encompasses the cooking styles, traditions and recipes associated with England.

Northeast Region of the U.S.. States included in this region…  New York  New Jersey  Pennsylvania  Delaware  Maryland.

Foods of Western and Northern Europe. Western Europe The United Kingdom and Ireland – England – Scotland – Wales France Germany Belgium The Netherlands.

Germany and Scandinavia. Germany  1000 BC: tribes from Northern Europe inhabited the central region now known as Germany  100 BC, they moved into the.

The British Isles Would you like some chips with that mate?

German cuisine. German cuisine Germany is famous not only for its good quality of cars, but also the unusual cuisine.

Although polish cuisine characterises with traditionality and is typical for the part of Europe Poland is set in, it’s becoming more and more famous all.

Canada’s Regional Foods

Denmark, Finland, Norway, Sweden

Soup: Borshch (borshch) is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There are about 30 varieties.

8 The Countries of Africa.

Ukrainian cuisine 7 most popular Ukrainian dishes.

ab ovo ad mala Roman Foods

World Book Day Themed Lunch World Book Day Themed Lunch

Christmas food.

Ukrainian Foods.

Presentation transcript:

International Cooking: A Culinary Journey, 2E Chapter 6 Scandinavia

International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. methods for preserving foods smoked meats dried, salted fish fondness for wine History Viking customs and traditions

International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Topography over 13,000 miles of coastline glaciers sculpted Scandinavia’s landscape retreating glaciers left lots of lakes barren land huge boulders

International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Cooking Methods preserved all sorts of foods for the long, cold winter salted smoked pickled

International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. forests produced plentiful wood for fuel heat from a long-burning oven helped combat the cold weather braising baking

International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. relatively mild winters along the coasts extremely cold temperatures inland most population in southern coastal areas frigid northern areas in Arctic Circle Regions

International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Most fertile land in Scandinavia Dairy cows for milk, butter, and cheese Pigs - lots of pork and pork products Fish and seafood from oceans and lakes Denmark

International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. literally means “buttered bread” canapé with a base of thin bread or cracker, spread with butter, then topped with meat, seafood, or cheese served for afternoon meal accompanied by beer Smørrebrød

International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Least fertile land Seafood - fresh, smoked, salted Potatoes Lamb, goats, game Norway

International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. pigs and cows for both meat and dairy fish and seafood game berries mushrooms oats, potatoes, sugar beets, and wheat Sweden

International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. lavish buffet with all sorts of meats, seafood, vegetables, salads, cheeses, and breads as many as 60 food items Smörgåsbord

International Cooking: A Culinary Journey:, 2E Patricia Heyman 12 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Strong Russian influence Soups Fish and seafood Boiled potatoes Porridge Finland

International Cooking: A Culinary Journey:, 2E Patricia Heyman 13 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. preservation of meats, seafood, fruits, and vegetables to survive the winter fresh and saltwater fish and seafood Cuisine

International Cooking: A Culinary Journey:, 2E Patricia Heyman 14 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. dairy cattle for milk, butter, and cheese mushrooms and berries from forests hardy, winter vegetables including cabbage, potatoes, carrots, turnips, parsnips, winter squashes, rutabagas, cauliflower, and spinach