© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 10 Global Cuisine 1: The Americas

Northeastern United States Chapter 10 | Global Cuisine 1: The Americas  New England is in the northeast corner of the United States along the Atlantic seaboard where ____________is abundant.  New England cooking is characterized by simple recipes and _______ use of seafood, __________, and dairy products, including _____________and cream:  The ______________is popular, and includes corned beef brisket, boiled potatoes, cabbage, and root vegetables like onions, carrots, or parsnips.  _______________is perhaps the most familiar version of a thick clam soup, creamy, white, and mild.  A ________________ is made from the lobster shells, extracting all the color and flavor before straining the shells away.  New England is also known for its __________________.

Midwestern United States Chapter 10 | Global Cuisine 1: The Americas  The Midwest region of the United States consists of states in the center of the country. These states are known for their _________ plains, lakes and _________, and changes of ________.  Midwestern cuisine has many cultural _________ from people who immigrated from Germany, _________, Italy, _____________, and Scandinavia.  Foods in the Midwest are __________ and hearty. Excellent dairy foods are produced in the Midwest, including fine ___________ cheese varieties.  Food from the central part of the continent is sometimes called “_________________” or “comfort food.”  Kansas City, Missouri, in particular is famous for its ____________.

Southern United States Chapter 10 | Global Cuisine 1: The Americas  It’s easiest to divide ____________ cuisine into the following categories:  ______________, which was influenced by the Native Americans who taught European settlers to plant corn and introduced them to native squashes, plums, berries, greens, game, and seafood, including _____________ and oysters.  ________________, which was also influenced by the warmer climate and rice plantations combined with the busy port of Charleston, where pickles and ______________ of the warmer climates became standard fare.  ______________, which is the blending of __________ grand cuisine principles with the cooking techniques of the enslaved Africans.  ____________, which is a style of cooking from the swamps and bayous of ________________ Louisiana.

Southwestern United States  Much of the cuisine of the Southwest has been heavily influenced by _____________ culture, heritage, and _____________ methods.  Beef and ___________ are commonly used meats. Offal meat is also used in Southwestern cuisine. Corn, beans, _________, nuts, cumin, avocados, __________, citrus, and chili, ancho, and _________ peppers are common ingredients.  _______ is a signature dish of the Southwest. The word means sauce in Spanish.  _________ is also common in the region. Whole barbecued chicken, ______________, and ribs are popular dishes Chapter 10 | Global Cuisine 1: The Americas

Pacific Rim/Coast  The food of this region is sometimes referred to as _________ or Euro-Pacific. Awareness of this cuisine was created around the early 1970s when many eclectic styles of ______________became popular.  _______ ingredients are used in abundance. Salmon, halibut, ________, and oysters are all commonly used in dishes.  ________ cuisine is not limited to Asian influences. San Francisco, for example, has a singular cuisine style that revolves around seafood and _____________ bread.  Continuing north to Oregon and ___________n, increased rainfall and fertile soil create an area where trees, flowers, and ___________ grow plentifully. Pacific Northwest salmon, __________, and crawfish are popular local items Chapter 10 | Global Cuisine 1: The Americas

Mexico  Mexican cuisine is derived from the ancient ________ and Mayan cultures.  ____ tortillas were originally cooked without fat on a comal, or a round, flat griddle made of stone or _____________.  Chiles, or chili peppers, are a major ______________of Mexican food in all regions.  Seafood, ______, pork, and ___________ are very typical in modern Mexican food.  ________ means sauce or mixture. The most familiar is ____________ or “avocado mixture.” The most notable cooked variety is Mole Poblano, which is made with dried _________ and ancho chilis Chapter 10 | Global Cuisine 1: The Americas

Section 10.1 Summary  ____________is in the northeast corner of the United States and has access to a large supply of fresh ____________.  The Midwest consists of states in the center of the United States. Midwestern cuisine showcases ________, hearty dishes that make use of ____________ grown food.  The cuisine of ____________ region can be discussed in three parts: the __________ region, the Low Country, and the Gulf Coast.  The cuisine of the Southwest has been heavily influenced by ____________, heritage, and cooking methods.  Mexican cuisine is derived from ancient Aztec and _________ cultures, which had very ______________ food preparation Chapter 10 | Global Cuisine 1: The Americas

Central American Cuisine  ___________weather, beaches, and ___________ mountain terrain are hallmarks of Central America.  Bananas, _____________, cacao (chocolate), organic dyes, and __________ beans have been the main exports.  The _____ is an interesting transition point between classic Mexican food and the more varied foods of South America.  _____________ is a typical Central American relish that is made from cabbage, onions, and carrots in ____________.  _______________ is a mix of white rice and black beans, cooked separately and then fried together in _________ oil.  Corn tortillas and ____________are staples in Central America as they are in Mexico Chapter 10 | Global Cuisine 1: The Americas

Caribbean Cuisine  The cuisine of these islands nations is a combination of ____________-Euro-African influences.  In Jamaica, meat is seasoned with a spicy dry rub called ______ that preserves the meat and marinates in the flavors.  The beauty of tropical islands includes the __________ of fresh fruits and ____________.  African influence includes _________ starchy staples, such as mashed yams and yuca. __________, a type of starchy banana, is also mashed as a savory side dish in the Caribbean.  A __________ sandwich becomes a ______ with the addition of roasted pork and pickles, and then grilled like a panini on pan cubano, or __________ bread Chapter 10 | Global Cuisine 1: The Americas

Section 10.2 Summary  Central _________ cuisine is an interesting transition point between classic Mexican food and the more varied array of foods in South America. It is influenced by Spanish and ___________ dishes, without as much West ___________ flavor.  Caribbean cooking has influenced the _______ planet, because __________ originated in this region. The technique of spicing meat and roasting it over a ________ wood fire may not have first and only happened here, but this is where it was first noticed and appreciated by the rest of the world. The beauty of tropical islands includes the abundance of fresh __________ and ______________ Chapter 10 | Global Cuisine 1: The Americas

Brazilian Cuisine  The Brazilian __________ is called “the lungs of the planet” because of the enormous ________ output of so much growth.  Portugal settled ______, and its cuisine includes tomato-based fish ______, which influenced the Brazilian Moqueca de Peixe.  Tropical fruits like _________ are a staple of the daily diet. Meat roasted on skewers over fire (churrasco) is a specialty. A bean stew called feijoada is a hallmark item in both ______ and Brazil.  Beverages common to Brazil as well as __________, are yerba matè tea and ___________.  In parts of Brazil, ________ beans will be daily fare; in other areas it will be ______________. Rice and beans are common, and meat is served even in _______-stricken areas Chapter 10 | Global Cuisine 1: The Americas

Peruvian Cuisine  ________ cuisine incorporates Asian influences, in addition to the Euro-African-American flavors found throughout ____________ America.  The native populations developed sophisticated methods for coping with their __________e environment.  Cuisine in Peru fuses many _________flavors with Chinese concepts and haute cuisine techniques.  _______ is a citrus and fish mixture common to most of the Latin American coastal regions. It’s a signature dish in ____.  ________ are many and varied in Peru. They come in more than 3,000 sizes, shapes, and colors! They are served in soups, ______, and ____________t dishes Chapter 10 | Global Cuisine 1: The Americas

Section 10.3 Summary  ________ was settled by Portugal as a colony, so the language and customs are Portuguese. Portugal introduced the western world to ________ fruits, which were brought to the New World and grown in Brazil. Portuguese _______ includes t___________ fish stews, which influenced the Brazilian Moqueca de Peixe.  Peru sits in northwestern South America on the Pacific coast and extends up into the rugged _________ mountains. The cuisine incorporates __________ and Japanese influences in addition to the Euro-African-American flavors found throughout South America. Historically, the _______ populations developed sophisticated methods for coping with their ____________ environment that are a __________even now Chapter 10 | Global Cuisine 1: The Americas