1. Chapter 10
Global Cuisine 1: The Americas

2. Northeastern United States
Iroquois Indians in upstate New York used a system of ___________________________________________
Beans climbed the ______ stalks and _______ covered ground preventing weeds
New England cooking is characterized by simple recipes and extensive use of _______________________________
New England boiled dinner: ____________________________________________
New England clam chowder: _____________________________________________
Bisque: made from ________________________________
New England is also known for its _______________syrup.
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Chapter 10 | Global Cuisine 1: The Americas

3. Midwestern United States
The Midwest region of the US is known for raising ______ and growing _______: cuisine showcases _____________________
Midwestern cuisine has many cultural influences from people who immigrated from Germany ___________Britain ___________________Italy _____________Hungary _____________and Scandinavia _____________________
Excellent ______________are produced in the Midwest, including fine cheddar cheese varieties.
Food from the central part of the continent is sometimes called __________________ or ____________________
Kansas City, Missouri, in particular is famous for its __________________________________________________
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Chapter 10 | Global Cuisine 1: The Americas

4. Southern United States
It’s easiest to divide Southern cuisine into the following 4 categories:
Tidewater cuisine: (Virginia, North Carolina) influenced by the ______________________________________________________________________________________
Low Country cuisine: (South Carolina, Georgia, NE Florida, gulf region of MS and LA); warmer climate and rice ______________________________________________________________________________________
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Chapter 10 | Global Cuisine 1: The Americas

5. Southern US cont.
Creole cuisine: blending of ______________________________________
___________ (often contains tomato base)
Cajun: cooking from the _________________________________________
Both Cajun and Creole cooking incorporate the ___________ (mirepoix of onions, celery, bell pepper – instead of the carrots in French mirepoix)
One-pot meals _________________
Gumbo (roux based) contains ___________
Cajun food is not peppery but ________________

6. Southwestern United States
cuisine of the Southwest has been heavily influenced by ________________________________________________
Flavor of food is ___________________________________
Offal meat, Corn, ___________________________________
________: signature dish of the SW; means sauce in Spanish.
__________ is also common in the region. Whole _____________________________________________
Spin off of SW cooking: Tex-Mex (meat is ___________)
Spin off of SW cooking: Cal-Mex (meat is ___________)
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Chapter 10 | Global Cuisine 1: The Americas

7. Pacific Rim/Coast
The food is referred to as ______________(combines Asian and West Coast cuisines) or ____________cuisine; _________________________________________________
__________________________________________are commonly used in dishes.
San Francisco has a singular cuisine style that revolves around _______________and sourdough bread.
Continuing north to Oregon and Washington, increased rainfall and fertile soil create an area where _____________grow plentifully. Pacific Northwest ______________ and halibut are popular local items.
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Chapter 10 | Global Cuisine 1: The Americas

8. Mexico
Mexican cuisine is derived from the ancient ________________________________________
Corn tortillas were originally cooked without fat on a _________, or a round, flat griddle made of ____________
Ancient Mexican diet was ________ and possibly _______ as a source of protein
_________________________, are a major flavoring agent of Mexican food in all regions.
______________are very typical in modern Mexican food.
______ means sauce or mixture and used as a suffix on words to describe the sauce (Mole Poblano), which is made with dried fruits and ancho chilis.
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Chapter 10 | Global Cuisine 1: The Americas

9. Central American Cuisine
____________________________________________terrain are hallmarks of Central America.
Flavors are ________________accompanied by sweet fruit
Curtido is a typical Central American relish that is made from ____________________________________
Gallo pinto is a mix of _________________________, cooked separately and then fried together in coconut oil.
______________are staples in Central America as they are in Mexico.
Cassava plant is plentiful: _____________________________
Papusa: ____________________________________________
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Chapter 10 | Global Cuisine 1: The Americas

10. Caribbean Cuisine
The cuisine of these islands nations is a combination of ________________________________________
In ______________, meat is seasoned with a spicy dry rub called jerk spice that preserves the meat and marinates in the flavors.
________________ originated here
African influence includes _____________________, such as mashed yams, yuca and plantains
A ham-and-cheese sandwich becomes a cubano with the addition of _________________________________________________
___________: similar to our trinity; salt pork, ham, onions, garlic, green peppers, jalapeno, tomato, oregano, and cilantro; used in soups and stews
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Chapter 10 | Global Cuisine 1: The Americas

11. Brazilian Cuisine
Brazil was settled by _______________________________
Brazilian cuisine features ____________________meats with tropical fruit (bananas)
Meat roasted on ____________________________________
In parts of Brazil, _______ beans will be daily fare; in other areas it will be ___________ beans. Rice and beans are common, and meat is served even in ___________________
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Chapter 10 | Global Cuisine 1: The Americas

12. Peruvian Cuisine
Peruvian cuisine incorporates __________________________________________It’s a signature dish in Peru.
___________________are many and varied in Peru. They come in more than 3,000 sizes, shapes, and colors! They are served in __________________________________.
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Chapter 10 | Global Cuisine 1: The Americas