europe main dish
TRANSCRIPT
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Presented by: Ma. Teresa Lopez
BSIE-HE3C LEC.
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ITALIAN FOODS
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Geography of ITALY Italy is a smaller country with many
islands and a boot-shaped peninsula that juts into the Mediterranean Sea.
Much of Italy is mountainous.
Italy has three distinct geographic regions
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Regions of Italy Northern Italy: Has great
beauty and fertile farming land. Largest cheese producing region.
Southern Italy: Olive trees, grapes and other fruits and vegetables thrive in this area.
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Characteristic Of Italian Cuisine Italian food, as a whole, is
lively, interesting, colorful and varied, yet simple
The Italians believe in keeping the natural flavors of food, and insist on fresh ingredients
Herbs and spices along with many vegetables and fruits are important to Italian cooking.
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Italian Food The Italian main dishes contain: pork and beef,seafood and
potatoes, rice and pasta (wheat andegg noodles) products. Pizza is surely one of themost famous exports and in Italy it is usuallybaked in a wood-fired oven and very thin, butloaded with fresh vegetables or thinly sliced ham,salami, artichokes or olives.
The Italian pasta isrenowned worldwide and there are more than 200different shapes.Italians love their food and many dishes are basedon fresh vegetables and seafood too. Thereare delicious sweet cakes in Italy, like thePanettone (a yeast cake with raisins), Panforte (ahard and flat fruit cake) and almond pastries likeamaretti.
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MealsThere are 5 courses to a traditional Italian meal.
1. Antipasto-Appetizer: Marinated olives, bread & cheese, or wine.
2. Primo-First Course: small portions of pasta, rice, soup or polenta.
3. Secondo- Main or second course: small portions of meat, chicken, or fish.
4. Contorno- Side dish: usually a vegetable dish.
5. Dolce- Dessert: bowl of fruit or biscotti.
The main meal of the day is served in the mid-afternoon.
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Staple Foods Pasta of any shape or size, cooked to al dente (firm to
the bite)
Seafood of any type is a very common ingredient due to Italy being a peninsula
Rice
Pork, lamb, beef, sausage and poultry; meat tends to be expensive
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Italian Dairy Products Among the best-known Italian cheeses are Parmesan,
Mozzarella, Romano, Ricotta, Provolone, and Gorgonzola.
Gelati an ice cream created in Italy is similar to ice cream in the USA
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Northern Italy Meat is available and
fairly priced
Dairy products are common
Foods not heavily spiced
Cooks use light sauces for pasta
Northern Italy uses more butter for its fat
Their pasta is made with eggs
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Northern Specialties• Known for sausage and other pork productsOften serve risottos (creamy rice), gnocchi (potato dumplings) and polenta (cornmeal porridge) instead of pasta• Popular dishes include chicken cacciatore and minestrone
soup
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Southern Italy Farm land and grazing land
is poor quality, causing meat prices to be high
Not heavily populated, people are poor
Meat is expensive and dairy products except cheese are rare
Most foods are hearty, filling and economical.
Southern Italian is what most Americans are used to.
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Southern Specialties Southern Italian cooks serve pasta with rich tomato
sauces
Pasta of all shapes and sizes are used for cooking
Lasagna and spaghetti are very popular dishes
Pizza was created in a southern region called Naples
Spaghetti bolognese
is a traditional pasta
dish.
Pizza with
Tomato,
Mozzarella,
and Mushrooms
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Biscotti - A hard cookie
Gnocchi - dumplings
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Ravioli - stuffed pasta
Frittata - Omelet
Galati - ice cream
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Italian Meals They eat a light breakfast and a hearty noon meal.
The noon meal is often the largest and most people eat it at home.
Antipasto or appetizers of salami, olives, peppers, etc. normally begin a meal
Meals contain a meat or pasta dish followed by fruit and cheese as dessert
The evening meal is light, often soups, risotto or omelets.
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SPANISH FOODS
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Spanish Cuisine
Spanish Cuisine is more on simple in terms of food and has stong emphasis on fresh ingredients.
On 15th century spain become known as a trading centre for spices.
Main source of protein are lamb, pmutton, 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.
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PAELLA
PAELLA • Valencian rice dish • Many non-Spaniards view paella as Spain's
national dish, but most Spaniards consider it to be a regional Valenciandish There are three widely known types of paella: – Valencian paella – Seafood paella – Mixed paella
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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
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Christmas Season December 23
Sing, Pray, And eat together at every house
Sing Villacicos (carols) together
Asaltos – surprise visit by groups of friends going from one house another .
Children ask for Aguinaldo (or small gift)
• December 24 “ LA NOCHE BUENA ”
Everyone Attends midnight mass
Drinks, Dance, open presents eat food such as tamales and turkey.
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Christmas Menu Tapas or AppetizersJamón, 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 Jumillaregions.
Gambas a la plancha -(Pan-grilled shrimp)
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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.
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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.
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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.
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Plato Principal - Main CourseCordero Asado - Roast
Lamb: It is far less work than
roasting a turkey or duck and is much tastier.
Pollo Campurrian - 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
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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.
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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.
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Sangria Drinks
Empanadas A meat pie with a soft, flaky
crust that is served throughout Spain.
Spanish Potato Omelet
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Spanish Daily Meal
Breakfast (EL DESANUYO)• Before 10am. People usually eat breakfast at a cofee shop rather
than home.• To start off the day with alittle 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- slightly crispy fried dough-dunked in a mug of thick hot chocolate or topped with a sugar is a spanish specialty.
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“Pan Tumaca & Churros”
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Ater Snack (LA MIRIENDA)
Common Mirienda choices include a small sandwhich, a piece of fruit, or even a nice hot beverages.
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La Comida – Lunch Between 2:00 pm & 4:00 pm
While dinner is the main meal in most cultures, "la Comida" typically holds the title in Spain.
Stores and bussiness do close down and many people go home to eat the mid-day meal with their families.
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Dinner (LA CENA) Typically dosen't start until
9:00pm &10:))pm in the evening.
During Summer times or weekends, dinner tome is pushed even later-in fact, don't be surpriced if you see people sitting down for la cena as late as midnight.
Traditionally quiet a bit lighter than it's mid-day counterpart, often consisting of something as light as salad or sndwhich.
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FRENCH FOOD
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The finest in the world? French cooking has, over the years, become the norm to
which we compare other cuisines.
This is partly
because France's
famous culinary
schools have made
cooking a highly
respected profession.
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Haute Cuisine French food is regarded as the
finest in the world. The Frenchare world famous for their haute cuisine – the type of cooking done in restaurants and hotels.
It is rarely practised in daily life, mainly because of the cost of the fine ingredients and the time it takes to prepare the dishes properly.
For this reason, French home cooking tends to be simpler, but can be just as delicious.
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Nouvelle Cuisine This style of cooking
began in the 1970s.
It is a more health
conscious style of cooking
with less fat and calories.
Vegetables are served nearly raw.
Meat, fish, and poultry are often broiled or poached.
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Provence –Southeast France• Rich Agricultural area
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Olive trees
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Pasta Tuna salad with Aioli Sauce (made from olive oil and garlic )
Bouillabaiss seafood stew
Ratatouille
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• In Eastern Franceis the only French region to have borders with three other countries: Belgium Luxembourg, and Germany
Lorraine
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Quiche Lorraine - is
another French recipe popular outside France and named after the Lorraine region in Eastern France
Sausages and hams are eaten – part of the
German influence
LORRAINE FOODs
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FRUIT and TARTS are popular in Lorraine
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Brittany• Brittany has poor agricultural
land so much of the local food comes from the sea. Dishes made from shellfish such as prawns and mussels.
• They are also known for their Crepes.
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Baked GoodsCroissants – flaky, buttery
yeast rolls.
Brioche – yeast roll that contains
egg
Napoleons – puff pastry separated
in layers by creamy filling.
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French SaucesROUX – flour and butter
VELOUTE SAUCE –chicken , fish or
veal stock added to roux.
BECHAMEL – milk is added to a roux
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HOLLANDAISE – contains egg yolks, lemon juice and butter
VINAIGRETTES – combining wine, vinegar, oil and seasonings
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French Cooking is the ultimate in"herby" cooking (as opposed to spicy). From sultry bay leaves to aromatic lavender, herbs further define French cuisine. The list is endless—basil, tarragon, rosemary, fennel, chives, savory, oregano, chervil, thyme, sage, parsley, marjoram, fines herbs, etc.
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Basil Taragon Savory Fennel
Chervil Chives Savory Parsley
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Le petit Dejeuner ( Breakfast ) This is usually a light meal – roll and café au lait
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Le Dejeuner – ( midday meal ) Traditionally the
largest meal of the day consisting of an hors d’ oeuvres, soup and main dish, vegetable, salad and main dish. The salad is usually served after the main course.
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The evening meal is light and usually served after 8:00 since business hours are later in France than in the United States.
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