1. REPLACE THE IMAGE: Right click > Background layout… Select Filling with image or texture Insert from… File button Select your picture Close window On a dark background remove the STOP Hunger color logo Global Chef Training Featuring: Finland & Sweden

2. Some Geography Finland & Sweden are countries of Scandinavia, which is surrounded by the Baltic Sea

3. FINLAND: Quick Facts 3 –Title of the document or activity name – Month XX, 2012 – Insert tab > Header/Footer Finland is the third largest country in Scandinavia. The northern part of Finland, known as Lapland had a strong influence on the Finnish cuisine. Lapland is still known for reindeer stew, cloudberries, reindeer sausage, fresh salmon and even bear. Finland has a great beer tradition, and the first brewery in Finland was Sinebrychoff, which today still makes the brands Koff and Karhu. In addition, Lapin Kulta, Lapland's Gold, as well as Olvi are all good beers and widely consumed across Finland.

4. SWEDEN: Quick Facts The 4th largest country in Europe & largest Scandinavian country. Food supplies are stocked and meat, fish, fruits, & vegetables are preserved for the long, cold winters. Historically, the cuisine hasn’t been as popular as other European cuisine. However, it is believed that Sweden may have helped introduce fruit soups, smoked meats, cream sauces, & herring to the early Russians. Swedish smorgasbord: Served buffet style to include: herring, smoked eel, roast beef, jellied fish, boiled potatoes, lingonberry jam, "Jansson's temptation," a layered potato dish with onions and cream, topped with anchovies & Swedish meatballs. 4 – : http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Sweden.html#ixzz2KKvmBE5shttp://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Sweden.html#ixzz2KKvmBE5s

5. TO REPLACE AN IMAGE: Click on the image and delete then click on the photo icon. Select your photo and insert Resize photo if needed by cropping and sliding it 5 – A mix of Eastern and Western flavors and traditions, influenced also by Scandinavia location. Finnish cuisine is made with fresh, seasonal, and natural ingredients. Abundant fish, meat, vegetables, and berries come from the Nordic lakes and forests. Lunch is the main meal of the day. Dinner is often a cold meal served with pickles and dark rye bread. http://freshfromfinland.com/finnfood/index.php More on the Cuisine

6. TO REPLACE AN IMAGE: Click on the image and delete then click on the photo icon. Select your photo and insert Resize photo if needed by cropping and sliding it Salmon, herring, and white fish are cooked fresh or served smoked and pickled. Meat comes in various forms, best known for the meatballs and sausage. Reindeer, elk and bear meat are served as delicacies. Strawberries, bilberries, raspberries, cranberries, sea buckthorn, cloudberries, lingonberries, and arctic brambleberries are widely used varieties. Mainly eaten alone or with cold puddings, parfaits and ice cream. http://freshfromfinland.com/finnfood/index.php Title of the document or activity name – Month XX, 2012 – Insert tab > Header/Footer

7. 7 – http:// www.foodfromfinland.com/recipes/main_course/herb_seasoned_fish_fillets_with_potatoes_and _mushrooms.419.shtml FINNISH Herb seasoned Fish fillets with Potatoes & Mushrooms 1.Cut a diagonal slit on the deepest parts of the fish fillets, up to halfway of the fillet. 2.Sprinkle with salt and pepper then spread the chopped herbs, pressing into the slits. 3. Slice the potatoes and toss a chopped garlic clove in a small amount of oil. Place in a baking dish. Season lightly with salt. 4. Cook potatoes at 440 F for about 25 minutes. Meanwhile, chop the mushrooms and sauté in a pat of butter or margarine in a pan. Season with chopped garlic, salt and pepper. 5. Combine the mushrooms with the nearly ready potato slices. Add some lemon juice evenly for freshness. Place the fish fillets onto a bed of potatoes and mushrooms and continue to cook for 10-15 minutes, until the fish is done. Serve with fresh salad and lemon wedges. 2 tbsp ripe-seed oil 2 Garlic cloves 100–200 g shiitake mushroom 1 tbsp butter or margarine 50 ml lemon juice 4 skinless fillets of pike perch, whitefish or perch Salt, pepper (pinch) 150 ml fresh herbs, chopped (basil, chervil/parsley, thyme) 800 g peeled potatoes

8. TO REPLACE AN IMAGE: Click on the image and delete then click on the photo icon. Select your photo and insert Resize photo if needed by cropping and sliding it 8 – The Swedish enjoy hearty meals and a wide variety of fresh seafood, poultry, lamb, beef, veal, and wild game. Traditional methods of smoking, fermenting, salting, drying, marinating, and poaching help to create great tastes. Forests and wetlands not only provide wild game but also mushrooms, lingonberries, blueberries, & cloudberries. The Swedish consume fruit that grows slowly and has rich flavors, & enjoy making jam-like preserves. http://www.sweden.se/eng/Home/Lifestyle/Food-drink/Swedish-culinary-classics/ More on the Cuisine

9. TO REPLACE AN IMAGE: Click on the image and delete then click on the photo icon. Select your photo and insert Resize photo if needed by cropping and sliding it 9 – Soft, sweet treats are also part of the Swedish smorgasbord. Breads made with saffron, butter, sugar, raisins, and cinnamon, and sometimes filled with almond paste filling. And the cookies, pies and other pastries - Meringues, curd cakes, apple pies, overflowing with jam, cream, vanilla sauces, and chocolate. Title of the document or activity name – Month XX, 2012 – Insert tab > Header/Footer

10. SWEDISH Carrot Cake (Morotskaka) 10 – Combine ground beef and ground pork in a large mixing bowl. Melt butter in a saucepan, add chopped onion, and cook until onion is golden (do not burn). Add cooked onions and all the other ingredients to the ground meat and mix thoroughly by hand until smooth. Shape the mixture into balls with a spoon dipped in hot water or using your hands. Place the balls in the remaining butter in the same saucepan used to prepare the onions, and brown evenly. Serves 6. 1½ lbs ground beef ½ lb ground lean pork 2 cups water 2 eggs http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/Sweden.html#ixzz2KLGxbBWd ½ cup breadcrumbs 1 teaspoon pepper 2 Tablespoons salt 2 Tablespoons onion, chopped Butter, for frying SWEDISH Meatballs ( Köttbulla)

11. HOLIDAYS FINLAND: The Finns share food at the Joulupöytä, the traditional Christmas-table. Traditionally, there’s ham, served with bread and mustard, rutabaga- casserole, carrot-casserole, potato-casserole, salmon, pickled herring, boiled potatoes, herring-salad, meatballs, sausages and rice porridge. At Easter, the Finns share memma, a dessert made with rye-flour and syrup served together with milk or cream and caster sugar. SWEDEN: Christmas is an important holiday. During Advent, the 4 weeks before, much food is prepared. The whole family usually works together to make gingersnaps and knäck (toffee with chopped almonds), caramels and marzipan sweets. Many make their own Christmas sausage, candles, pickled herring, bread, and cookies. Shortly after Christmas and until Easter, semla, a wheat flour bun filled with whipped cream and almond paste, is made. 5 million are consumed! 11 – http://www.carovin.se/template3.aspx?pageID=358http://www.carovin.se/template3.aspx?pageID=358; http://www.scandinaviafood.com/food-and-cuisine- of-finland.php