1. Global Foods Journal Entries Spring 2012

2. Journal #1 January 30  Write a journal entry about one of the topics below. This will help you prepare for the unit project at the end of the unit. Identify ways to determine safety concerns in your kitchen. Describe practical ways to avoid accidents in the kitchen. Explain how to safely react to an accident if one occurs.

3. Journal Entry #2 January 31  What is food safety? Do you consider keeping pets away from food and refrigerating perishable foods to be practices that are part of food safely? What?

4. Journal Entry #3 February 1  Why do you think it is important to change and wash dish towels often?

5. Journal Entry #4 February 3  When freezing meat, why is it important to wrap it tightly and seal the package with freezer tape?  Why should food items in the freezer be packed close together?

6. Journal Entry #5 February 6  What is the FDA? What is their role in our food supply?

7. Journal Entry #6 February 7  What foods are specialties in your region of the country (Pacific Northwest)? Choose a regional favorite that your would serve to a visitor who wants to experience the “local flavor.” In writing, describe the example you’ve chosen. Explain how the food or dish represents your area’s tastes and culture.

8. Journal Entry #7 February 9  What are kitchen appliances? List all.  List types of cookware, bake ware, measuring tools, cutting tools, mixing tools, & cleanup supplies.

9. Journal Entry #8 February 10  Indian Fry Bread & flat breads: Cooking Lab Check in questions: What cultures specialize in several types of flat breads? Please list the culture and the type of bread. Check out questions: Fry bread is a Native America traditional bread. What is significant about the ingredients used to make fry bread? Why was the bread created?

10. Journal Entry #9 February 13  What do you eat? What did you eat for dinner last night? Is the food a specialty in your region of the country? Another region? Why might difference in cuisines dissipate as you get closer to the border between regions?

11. Journal Entry #10 February 14 United States: Wisconsin Lab: Cheese Soup Check in question: Why is Wisconsin known for their cheese? What other types of cheeses are often cooked with? Check out question: What was the hardest part of the recipe? What was the most successful? How would the recipe be better if changed?

12. Journal Entry #11 February 15  In one sentence, list four ingredients that are the foundation of foods in Texas and Mexico.

13. Journal Entry #12 February 16  Lab: Stuffed Jalapeños Check in question: Have you ever worked with jalapeños? What are some safety precautions to take? What should you be careful with? Check out questions: What was the result of the lab? Was the recipe a success? What could be added?

14. Journal Entry #13 February 21  Check in ?s: Why is Canada's flag represent a maple leaf? What are two of Canada’s favorite ingredients?  Check out ?s: What was your favorite aspect of the cooking lab? How did the recipe turn out?

15. Journal Entry #14 February 22  What do you know about Canadian cuisine? What region of Canada is influenced by French cooking? What treats are typically eaten in Canada?

16. Journal Entry #15 February 24  Wild Rice Lab  Check in: What is the difference between the following grains? Wild rice, quinoa & Amaranth. DEFINE EACH FOR CREDIT!  Check out: If wild rice is NOT rice…what is it?

17. Journal Entry #16 February 29  Brainstorm foods associated with Latin America and the Caribbean.  How has the history and geography of Latin America had an impact on the foods served there?

18. March 2 Journal #17  What precautions would you take when handling chilies in the kitchen, and why? `

19. March 5 Journal #18  What foods are naturally available in Latin America?  What culture introduced rice to Latin America?  How are frijoles used in Mexican cooking?

20. March 9 Journal Entry #19  Guest speaker from Northwest Culinary school.  Take notes on presentation.

21. March 13-14 Journal Entry #20  Chapter 49 review  Questions 1-22

22. March 19 Journal Entry #21  Define coconut milk.  Why is rice popular in this particular country?

23. March 22  Despite their shared language, British and American people have unique names for some foods. Write what you think these British foods might be: Crisps Chips Toad-in-the-hole Bloater paste on toast Then research what these food actually are.

24. April 9  Which would be more filling, low tea or high tea? Why?  What foods are included in a typical British dinner?  Why do you think that oats are particularly popular in Scotland?

25. April 10  Why is corned beef called corned beef?  What ingredient in ratatouille shows that it is from southern France?  How do the French ensure that their bread is fresh?  What cooking method is used for sauerbraten?

26. April 16  What cultures contributed to Belgian cuisine?  What two ways do the Dutch eat pancakes?  What influence did the Dutch have on the making of sweets?  What countries influences Swiss cooking?