FOOD TECHNOLOGY STAGE 5 WHAT’S HOT!.

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Presentation transcript:

FOOD TECHNOLOGY STAGE 5 WHAT’S HOT!

PREPARED FRESH FOODS – page 14 Australians appreciate the flavours of fresh ingredients. This is evident in the popularity of farmer’s or grower’s markets in urban areas and the increase in the variety of fresh foods available in supermarket and other food suppliers. However, with many Australians leading busy lives many of these fresh foods available are prepared for consumption in some way.

PREPARED FRESH FOODS – page 14 For example: Marinated chicken wings and crumbed meat schnitzels.

FRESH HERBS AND SPICES – page 14 Modern Australian cooking uses a variety of herbs and spices with fresh ones preferred because of their flavour. Many of these herbs and spices stem from Mediterranean and Asian cooking. An increasing trend is to mix Asian and Mediterranean cuisines, for example: Using the herb coriander in pasta.

COMMON HERBS AND SPICES – page 14 Mediterranean Asian & Indian Australian Native Basil All spice Lemon ironbark Bay leaves Asian basil Lemon myrtle Chilli Cardomom Mountain pepper Chives Native mint Cinnamon sticks Cinnamon Riberries Cloves Wattleseed Dill Coriander Native thyme Flat leaf parsley Cumin Dorrigo pepper Garlic Fenugreek Quandong Marjoram Five spice

COMMON HERBS AND SPICES – page 14 Mediterranean Asian & Indian Australian Native Mint Garlic Oregano Ginger Pepper Lemon grass Rosemary Mustards Sage Tarragon Saffron Thyme Shallots Vanilla turmeric