Foods Around the World

Cookbook

Life Skills 2012

Brazilian Cheese Bread (Pao de Queijo)

Ingredients: • 1/2 cup olive oil or butter •1/3 cup water •1/3 cup milk •1 teaspoon salt •2 cups flour •2 teaspoons minced garlic •2/3 cup freshly grated Parmesan cheese •2 beaten eggs

Directions: 1. Preheat over to 365 degrees. 2. Pour olive oil, water, milk, and salt into a large

saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

3. Stir the cheese and egg into the flour mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

s1034.photobucket.com

http://answers.yahoo.com/question/index?qid=20090107055918AArI3O8

http://www.kwintessential.co.uk/resources/global-etiquette/mexico-country-profile.html

Anahi’s Project

http://www.bbcgoodfood.com/content/recipes/cuisines/mexican/e.

France! Did You Know? - You cannot begin eating until the host says, “Bon Appétit”. - You must finish everything on your plate. - The fork is held in the left hand and the knife is held in the right.

Fun Fact! - French cuisine is usually determined on what is grown locally. - When cooking, they use fresh ingredients and focus on detail.

One of France’s great passions is food. On an average day, their meals consist of: Breakfast: Bread with jam and/or butter, yogurt, and coffee or juice. Lunch: Salads, wine, cheese, tomatoes, sandwiches. Dinner: Any type of local meat (such as lamb or roast), soup or salad, bread, wine, cheese, mineral water, then desert. (usually a three course meal)

Strawberry Shortcakes with Lemon-Basil Cream Recipe INGREDIENTS • 1 package frozen biscuits (6 biscuits) COUPONS • 1 pound fresh strawberries, tops removed, sliced lengthwise • ¼ cup granulated sugar, plus 2 tablespoons • ¾ pint heavy whipping cream • Zest of 1 lemon • 6-8 fresh basil leaves, chiffonade

DIRECTIONS

• Bake the frozen biscuits according to package instructions. Meanwhile, in a medium-sized bowl, toss the sliced strawberries with ¼ cup of sugar and set aside to macerate. When ready, remove biscuits from the oven and set aside to cool.

• In a medium bowl, add the 2 tablespoons of sugar to the cream and beat, either with a whisk or an electric beater, until it is whipped and fluffy. Mix in lemon zest and basil.

• To serve, cut the biscuits in half, cover the bottom half with a generous spoonful of strawberries, add a dollop of whipped cream, and top with the other half.

Australia

Bacon and Egg Pie Apricot and Peach Collision

Breakfast Lunch

Meat Pie

Dinner

In New Zealand it is proper to have your plate and utensils arranged like this .

Thomas McWhorter

Preparation: Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or until soft and translucent. Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon until browned. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside. Add remaining beef stock, Worcestershire sauce, tomato paste and Vegemite to beef. Stir well to combine. Add cornflower mixture and stir. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thick. Remove from heat and cool. Preheat oven to 220°C.Place a pie tin on pastry and cut a circle around it. Repeat process to make another 3 circles -- these are the pie tops. Set aside. Place pie tin on pastry again and cut a circle that's slightly larger than tin (about 1/2 inch bigger) -- this is the pie base. Repeat process to make another 3 bases. Press base pastry into pie tins and press up the sides. Fill with meat mixture. Brush rims with water. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with egg. Place pies on to a baking tray and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).

The meat pie is considered somewhat of an iconic food in both Australia and New Zealand. And while over the years tastes have evolved, the pie continues to have a firm place in the hearts and mouths of both countries. Meat Pies are very popular at sporting events and on construction sites. They also make delicious party or picnic food and are simple to make.

Ingredients: 1 Tabs of olive oil 1 medium brown onion, finely chopped 400 grams of ground, lean beef (beef mince) 1 Tbsp of cornstarch 3/4 cup of beef stock 1/8 cup of tomato paste 1 Tbsp of Worcestershire sauce 1 tsp vegemite or substitute 1 vegetable stock cube 4 sheets frozen, ready-rolled pie pastry, thawed 1 egg, beaten 4 small pie tins & baking tray Tomato sauce (ketchup)

Australia

Australian Recipe Strawberry Cream Bread

Ingredients 1 3/4 cups flour * 1/2 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 1/4 teaspoon cinnamon * 1/2 cup butter, softened * 3/4 cup sugar * 1/4 cup light brown sugar (use if you want a sweeter bread) * 2 eggs, room temperature * 1/2 cup sour cream, room temperature * 1 teaspoon vanilla * 1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1 1/4 cups fresh blueberries * 3/4 cup walnuts (optional

Directions #1. Combine flour, baking powder, baking soda, salt and cinnamon; set aside. #2. In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla. #3. Stir into flour mixture only until dry ingredients are moistened. #4. Fold in strawberries and nuts. #5. Pour into a greased 8 x 4 inch loaf pan. #6. Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean. #7.Let stand 10 minutes in pan. #8. Turn out on rack to cool.

Peru

Table Manners/Etiquette :

Dinning Etiquette For Seating

(The host and the honored guest usually sit next to each other {males to the right of the hostess, and females

to the right of the host}; if there is a hosting couple they usually sit together.)

Dinning Etiquette For Tipping

In restaurants, a 10 percent tip is usually included in the bill. - Peruvian businessperson's dinner party, is usually quite a lot, even by American standards (potatoes, which are native to the Andes, will be served along with rice and bread and other starches); take it slowly! When you are finished with your meal, place your knife and fork together diagonally across the plate (tines pointing to 10 P.M. on the plate).

Peruvian Lomo Saltado

1 [16 ounce] Package Frozen French Fries Vegetable Oil As Needed 3 Large Tomatoes, Peeled Seeded And Sliced Into Strips 1 Yellow Chilli Pepper (preferably Peruvian Aji Amarillo) ¼ Cup Distilled White Vinegar Salt And Pepper To Taste 1 Pound Beef Tri Tip Sliced 1/8 to 1/4 Inch Thick 1 Dash Soy Sauce To Taste 2 Tablespoons Chopped Fresh Parsley

1.) Prepare The Bag Of French Fries According To The Package Directions 2.) While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

China Continent- Asia

Breakfast – (早餐)Chinese pancake with chives/eggs, fried noodles Lunch – (午餐)Noodles, fried rice, and other dishes

Dinner –(晚餐) Same as lunch but more

Table Manners-

Never tap on the bowl with your chopsticks, because that will be considered as the insulting behavior to the host or the chef.

Never stick your chopsticks upright in the rice bowl, lay them on your dish instead.

Fun Fact-

They eat every meal with chopsticks.

Zac Deel &

Justin Howard

Recipe

Fortune Cookies

• Ingredients 1 egg white

1/8 teaspoon vanilla extract

1 pinch of salt

1/4 cup unbleached all-purpose flour

1/4 cup white sugar

• Directions

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

2.Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm

Table manners ^_^ Dipping your bread in the soup. Don't you dare! Do use your bread as another piece of cutlery. Strange this one. Spanish people will often hold a fork in their right hand, and a small piece of bread in the left, which is then used to help push food gently onto the fork. Not really acceptable behavior in restaurants, but no

problem en familia, and actually pretty handy - saves chasing those last few peas around the

plate. Get your elbows off the table! But put those

hands where I can see them! Either side of your plate, muy bien . Hands left in laps are no friends

to the Spanish dining table (and bad for your eyesight, or something

Lemon Icebox Cake

Ingredients: 1 (18.25 ounce) package lemon cake mix

2 (14 ounce) cans sweetened condensed milk

1/2 cup fresh lemon juice 1 (12 ounce) container frozen whipped

topping, thawed Directions: Bake the cake in 2 layers as

directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.

Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Breakfast: Coffee or tea with a

slice of toast and jam (almost

exclusively peach, for some

reason), a pastry or Churros are

often served with chocolate instead

of coffee.

Lunch: paella, which is a rice and

seafood dish, or tortilla Espanola

Dinner: fresh fish or seafood, roast

chicken or lamb, fried potatoes or

rice

Germany

As in the US, if yoU have been invited to dinner at Someone’S home, it is appropriate to bring a gift for your hosts. If you have brought along something typically American

from your home state or city, that would be nice. Typical gifts include wine, flowers (no red roses, a sign of

romance) or sweets.

•Tips/Manners

Currywurst Currywurst is a German national dish consisting of hot pork sausage cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based…

Times To Eat between 7.30am and 8.30am lunch at 12pm and dinner between 5-6pm

Breakfast:Frühstück Lunch:Mittagessen Dinner:Abendessen

1. Hold the fork in your

left hand, the knife in

your right hand.

2. Keep both in your

hands while eating.

Don’t put the knife or

fork down except to

drink or pick up bread.

The knife (in your right

hand) is also used to

help discreetly guide

food onto your fork (in

your left hand).

Table Manners

• Ingredients • Four 5-ounce veal cutlets, pounded 1/8_inch thick (about

11 inches long and 3 inches wide) • Kosher salt and freshly ground pepper • 1 cup all-purpose flour • 2 tablespoons German hot mustard • 3 eggs • 2 cups plain dried breadcrumbs • 1/2 cup canola oil • 1/2 cup unsalted butter • 1/4 cup fresh flat-leaf parsley, roughly chopped • 1 lemon, cut into wedges

Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet. This is not to further flatten the meat, but to tenderize it. Lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish. Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes. Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them. To serve, top the wiener schnitzel with the parsley and lemon wedges.

Wiener Schnitzel

Breakfast= Chōshoku Lunch=Ranchi Dinner=Yushoku

Table Manners Unlike in other parts of East Asia it is considered bad manners to burp.

Hiyayakko (Chilled Tofo) Ingredients: 2 blocks silken tofu for toppings: katsuobushi (dried bonito flakes) chopped green onion grated ginger for seasoning: soy sauce karashi mustard Cut chilled tofu into halves and serve in individual bowls. Put grated ginger, dried bonito flakes, and chopped green onion on top of tofu as desired. Season with some soy sauce. Put some karashi mustard on tofu if you would like.

France

They like to eat French bread with jelly and black coffee in the mornings. Breakfast in French is petite dejunar Lunch in French is Déjeuner Diner in French is dîner

France was the first country to adopt the International System of Units. If you are invited for a French dinner, take a gift along for the hostess. Flowers or a bottle of wine make great gifts. However, if you are getting flowers, make sure you give flowers in odd numbers, except the number 13, which is considered a bad omen. Moreover, avoid white lilies or chrysanthemums, since they are considered to be funeral flowers. Red carnations should also be avoided because they stand for bad will. If you plan to gift a bottle of wine, make sure the wine is of the highest quality that lies in your budget. The French are people who cherish their wines and you certainly won't make a good impression by gifting inexpensive wine.

Recipe

• • Cook Time: 3 hours, 35 minutes • Marinate: 8 hours • Total Time: 12 hours • Yield: 6 to 8 servings • Ingredients: • 3 cups dry red wine • 2 cups strong beef stock • 1/4 cup Cognac (or good quality brandy) • 1 large yellow onion, chopped into large pieces • 2 carrots, peeled and cut into 2-inch-long pieces • 3 cloves garlic, crushed and chopped • 1/4 cup chopped fresh parsley • 1 teaspoon dried thyme • 1 teaspoon dried rosemary • 10 black peppercorns • 3 whole cloves • 1 allspice berries • 1 dried bay leaf • 3 pounds venison chuck (shoulder cuts), cut into 2-inch chunks • 1/2 pound bacon, cut into thick slices, and then coarsely chopped • 2 tablespoons plus 1 tablespoon softened butter • 1 tablespoon tomato paste • 2 tablespoons olive oil • 1 pound pearl onions, peeled • 1 pound white mushrooms, wiped clean and bottoms trimmed • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 tablespoon all-purpose flour • Preparation: • How to make venison red wine stew: • In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and venison

pieces. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours. • Preheat an oven to 300F. Remove the venison from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid. • In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate.

Add the drained venison to the bacon fat and cook over high heat, turning often, until the venison is browned. Transfer the venison to a paper towel-lined plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Drain any remaining fat. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

• Return the venison and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the venison is very tender. • Using a slotted spoon, transfer the venison to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the venison. • In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue cooking them until most of the cooking liquid evaporates. Add the

mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes. • Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture

and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve hot. •

Breakfast= завтрак

Lunch=обед Dinner=ужин

• 2 lbs eggplant peeled and cut into 1/2” slices (I usually use 2 eggplants for approximately 8 x 8 x 2” glass dish)

• coarse kosher salt • 4 large cloves garlic, diced fine (sometimes I use

two depending on the size of the garlic cloves) • 4 T. Colvita Balsamic Vinegar (it should say

something like Modena on the bottle–thick and syrupy)

• olive oil as needed • 1/4 cup chopped fresh cilantro • freshly ground black pepper and salt • feta cheese with basil and herbs

1. Place eggplant slices in a colander and sprinkle with coarse kosher salt. Be generous with it as you are going to rinse it off anyway. Let stand for 30 minutes to sweat the eggplant removing bitter oils. Rinse well under cold water and pat very dry with paper towels. 2. In small bowl combine garlic and vinegar and let stand while eggplant cooks. 3. Pour olive oil into one large skillet (cast iron is great) without overcrowding and sauté until deep golden brown on both sides. Repeat with any remaining eggplant slices. You may go through a lot of olive oil as you sauté but that’s normal. 4. Place the eggplant slices in a serving dish in layers, sprinkling with the vinegar-garlic mixture, pepper, salt and fresh cilantro. Sprinkle with feta cheese with basil and herbs. Cover and refrigerate at least two hours before serving. 5. Serve with Middle Eastern flatbread. Cut flatbread into six triangles. Brush triangles with olive oil. Gently heat at 350 oven for 3-4 minutes. You want the bread warm but not brittle.

Indian food How to say Breakfast, Lunch, and Dinner in Hindi

Breakfast- Lunch-

Dinner-

What are some names of Indian food?

Breakfast- Loacto Lunch- Chapatti Dinner- Curry

Indian Manners: •1. eat with right hand •2. eat on the floor

Interesting Facts: Traditional Indian food only have one main course. Modern eating habits will have families will eating together. Families may use the right hand instead of utensils for eating their meals.

Indian Traditional Food Chapatti

•2 Cups of wheat flour •1 Cup of luke warm water [as needed] •Salt required [mix in water] 1.Put the wheat flour, salt and ghee into a bowl, and mix until crumbly. 2. Add ½ a cup of the water to the flour mixture, and stir so it combines into a soft dough. 3. Add the remaining water slowly, stirring until it's fully combined. Knead the dough for 3 to 5 minutes 4. Place the dough into an oiled bowl, and cover. Leave covered for 40 minutes. 5. Divide the dough into 10 or 12 small balls, and dip them into flour. 6. Roll the dough with a rolling pin until the balls resemble thin, round pancakes. 7. Heat a heavy based frying pan, and cook the chapatti until blisters appear on the bread's surface. Turn over, and cook on the other side 8. Remove the chapatti from the heat, and wrap in a tea towel until ready to serve. 9. Finished.

Recipe

5 cups flour

¼ cup vegetable shortening

2 tablespoons baking powder

¼ to ½ cup water

Pate filling:

½ pound lean ground beef

½ small onion, chopped

1 small stick celery, chopped

¼ teaspoon salt

2 tablespoons green bell pepper, chopped

Dash oregano

Dash black pepper

1 teaspoon Kitchen Bouquet

2 teaspoons tomato paste

Dash parsley flakes

Dash garlic powder

¼ small hot pepper, chopped (or to taste)

Directions

Place flour, shortening, and baking powder into a large

mixing bowl. Add enough water to make dough. Knead for

10 to 15 minutes. Let dough sit for 20 minutes.

To make ground meat filling:

Cook beef in a large frying pan with onion, celery, bell

pepper, black pepper, garlic powder, oregano, parsley

flakes, salt, tomato paste, Kitchen Bouquet and hot

pepper. Continue cooking until ground beef is well

cooked and vegetables are tender. Stir often while

cooking to blend ingredients well. Use a large strainer

to remove excess fat from the meat mixture. Divide dough

into two pieces. Roll flat and place 1-1/2 tablespoons of

ground beef mixture into center of flattened dough.

Fold dough over filling using a fork to seal ends so that

the filling is completely sealed inside like a turnover.

Use dough cutter to cut excess dough around the pate

to give an even shape. Deep fry in

vegetable oil or shortening at 360

degrees until golden brown.

Chocó flan Ingredients

1/2 cup cajeta

2 large eggs, cool room temperature

6 oz. evaporated milk

6 oz. sweetened condensed milk

1 tablespoon Kahlúa

1 3/4 cups all purpose flour

1 cup sugar

1/3 cup plus 1 tablespoon cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter at cool room

temperature

9 fluid oz. buttermilk

1 egg

3 tablespoon Kahlúa

MEXICO

Directions:

Pre-heat oven to 350 F. Butter a tube cake pan and spread cajeta on

bottom of pan.

Heat a small sauce pan of water for hot water bath to pour into a pan larger

than cake pan.

Prepare flan mixture by blending eggs, evaporated milk, condensed milk and 1

tablespoon Kahlúa. Set aside.

In standing mixer mix butter and sugar for 2 minutes on medium-high speed.

Scrape down sides of bowl, and add egg and 3 tablespoons Kahlúa. Beat

for 30 seconds.

Sift together flour, baking powder, baking soda, cocoa and salt. Add half of

dry ingredients, alternating with half of buttermilk, until all is incorporated

into butter mixture. Beat for 1 minute on medium-high speed.

Spoon batter into cake pan over cajeta, and level with a spatula. Pour flan

mixture over cake batter, pouring over a spoon to gentle the pressure .

Set cake pan in a larger pan, and place on oven rack. Add boiling water to

large pan to a depth of 1″.

Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake

will pull away from sides of pan after it is removed from oven.)

Remove from water bath and cool on a rack to room temperature. Refrigerate

until ready to serve. To serve, run a thin knife around inside of pan sides and

invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.

MANNERS IN MEXICO

-Always keep your hands visible when eating. Keep your wrists resting on the edge of the table. . When you have finished eating, place your knife and fork across your plate with the prongs facing down and the handles facing to the right. . Do not sit down until you are invited to and told where to sit. . Do not begin eating until the hostess starts. . It is polite to leave some food on your plate after a meal.

Always put a napkin on your lap when your about to eat.

HOW TO SAY- Breakfast- Desayuno Lunch- Almuerzo Dinner- Cena Dessert- Postre

Common

Foods Eaten: Breakfast- Eggs, coffee

Lunch-Quessadillas

Dinner-Tacos

Interesting Facts Its Polite to always let you guest eat first.

Wait For The Hostess Asks You For Seconds.

China Facts!! Chinese people eat the

same times at the same time we eat breakfast , lunch and dinner.

Chinese translations

Breakfast- 不热啊开发生

态

Lunch- 轮船

Dinner- 地暖女儿

Some of china’s traditions are they go out for tea early in the morning

They eat a lot of rice , noodles and also a lot of tea eggs during breakfast , lunch and dinner

When your done eating your meal gently lay down your chopsticks , eating out is the most way to honor your guest

Fun Fact: They always eat the noodles last so they can let their meat digest

By: Chandler Palmer & Kaleb Hall(;

Chinese Recipe! • Perfect Sesame Chicken

• Ingredients(:

• Original recipe makes 6 servings

• 2 tablespoons cornstarch

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon dry sherry

• 2 tablespoons water

• 1 teaspoon vegetable oil

• 1 dash sesame oil

Directions(:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Ingredients part 2(; 1 pound skinless, boneless chicken breast meat - cubed 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons dark soy sauce 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart olive oil for frying 2 tablespoons toasted sesame seeds

By: Jack lotito

Italy

Italian Sausage Soup Ingredients: 1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt

Directions: 1.) In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. 2.) Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 3.) Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Manners and Etiquette A meal starts only by saying “Buòn appetito”.

Italians do not switch knives and forks in between their hands. The knife always stays in the right hand, and the fork in the left.

If you put your utensils on the plate for a certain time period it signals that you are done, though if on opposing sides of the plate it signals you are still eating.

When you’re not holding utensils, your hands should be above the table. Put your wrists on top of the table.

Eating Times and Common Foods Several of the common Italian dishes consist of pizza, pasta, and antipasto.

Others like Linguini and Ravioli are examples of pasta.

Normal times to eat in Italy are the following: Breakfast: 7:00-9:00 Lunch: 1:00 Dinner: 8:00.

Foods eaten for breakfast are usually a basic Cookies and Coffee.

Foods eaten for lunch are Pizzas which are very common foods.

Foods eaten for dinner are sometimes Lasagna or Spaghetti.

Fun Fact Italians don’t put meatballs on spaghetti ,they eat them separately as another part of the meal.

Breakfast, Lunch and Dinner in Italian Breakfast: prima colazione Lunch: pranzo Dinner: cena

Italy Information

Costa Rica

Breakfast = Desayuno Lunch = Almuerzo Dinner = Cena

Common dishes Fried Yuck Gallo pinto Plantian Boscas

Table manners -Dining etiquette for drinking tequila. To drink tequila properly, you will be served a small plate of salt and a wedge of fresh lime. First, take a pinch of salt with your right hand and put it in the hollow formed in your left hand when you hold your left-hand thumb and crooked index finger together horizontally. Raise your left hand to your lips and lick the salt out of the hollow with one swipe of your tongue. Drink the entire shot of tequila at once. Immediately bite into the lime wedge and suck on the juice. (The lime actually sweetens the flavor in your

Gallo Pinto

1 cup cooked rice 1 cup cooked red or black beans 3 tablespoons red bell peppers, chopped 3 tablespoons onion, chopped 2 tablespoons celery, chopped 1 teaspoon vegetable oil If you desire, you may add one of the following ingredients: 1 pork sausage, minced 3 slices of ham, chopped in small pieces Scrambled eggs Directions Lightly fry the onion, bell pepper, and celery in 1 tsp of oil. When they are crispy add your choice of the extra ingredients (except eggs). Add the rice and fry all ingredients together; allow flavors to mix. Add the beans. Cover and let them rest for a while so the flavors mix and the rice becomes somewhat liquid. Add scrambled eggs (if desired). Serve

e.

iDO rest your wrists on the edge of the table while dining. DON'T sit until told where to sit. DON'T begin eating until the host does. DO understand that only men give toasts in Mexican culture. DO indicate that you are finished eating by putting your knife and fork across your plate with the prongs going downwards and the handles facing right. DO leave a little bit of food on your plate when you are done.

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Intresting facts.. Its polite to always let you guest eat first wait for the hostess asks you for SecondS…

MeXiCo.. TAMALES!

INGREDIENTS PASTRY: 1 package corn husks 3 cups Masa Harina flour 1-3/4 cups water 1 cup lard or shortening 1 teaspoon salt FILLING: 1 pound ground pork or beef 1/2 cup chopped onion 1 garlic clove, minced 1 can (10-1/2 ounces) tomato puree 1 tart apple, peeled and chopped 1/4 cup minced fresh parsley 1/2 cup chopped almonds, toasted 1 tablespoon cider vinegar 1 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon coarsely ground pepper 1/2 teaspoon chili powder Directions Immerse husks in water; cover. Soak overnight. Mix flour and water to form dough; cover. Let stand 30 minutes. In large bowl, beat lard and salt until mixture resembles beaten egg whites (about 6 minutes). Add dough 2 tablespoons at a time, beating constantly. In large skillet, cook the pork, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. Pat husks dry with paper towels and spread about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving 1-in. border. Top with 1 tablespoon filling. Roll. Tie in center. Place upright, folded end down, in Dutch oven with steam rack or oven-proof inverted plate on bottom. Add 1 cup water or chicken broth. Bring to boil; cover and steam for 45 minutes, adding water as needed. When done, husk should peel back easily from dough. Yield: about 3 dozen.

• . Table manners are relatively informal. . The more formal the occasion, the more strict the protocol. . When in doubt, watch what others are doing and emulate their behavior. . Do not sit down until you are invited to and told where to sit. . Table manners are Continental -- the fork is held in the left hand and the knife in the right while eating. . Meals are often served buffet-style. . Do not begin eating until the host invites you to start. . When not eating, it is acceptable to keep your hands in your lap. . Try everything since it demonstrates graciousness. . Always use utensils to eat. . It is considered polite to finish everything on your plate.

• Time Jamaicans eat

• Breakfast - when we wake up...that's somewhere around 5, 6, or 7 am. Lunch - somewhere around noon Dinner - somewhere around 4 or 5 pm...except on Sundays when we eat dinner earlier, usually around 2 pm those who go to church returns. Because we eat so early on Sundays, we may eat something later in the evening when we feel peckish.

• Common Foods Eaten

• They eat akee and saltfish with fried dumpling, pudding, rum cake lots of fish curry chicken and other things like that, curry goat and rotti, jerk chicken, patties and other spicy things

Jamaican Curry Chicken

Recipe • 1 whole chicken (about 2.5lb -

3lb) 6 tablespoons of Jamaican curry powder 2 potatoes 1.5 tablespoons of vegetable oil 2 cups water 1 onion 3 stalks scallion 5 sprigs fresh thyme 4 cloves garlic 2 hot peppers (ideally scotch bonnet) 2 teaspoons salt 2 teaspoons pepper

• Directions:

• 1

• Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.

• 2

• Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.

• 3

• Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.

• 4

• Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.

• 5

• Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.

• 6

• If you need to add anything more like salt to bring it to taste, now is the time.

• 7

• Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.

• 8

• Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.

• 9

• Option 2: Remove the chicken from the skillet and place in a bowl.

• 10

• Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.

• 11

• Then add curry chicken back to the stew.

• 12

• Your food is ready!