Cultures And Cuisines

Question 1

scotland

Answer 1

like whales in England cuisine from Scotland has evolved from the use of local ingredients, including game, fish, dairy, fruit and vegetables

Scottish broth-a harty soup with pearl Barley, root vegetables, cabbage, and meat

haggis-a savoury pudding made from animal organs with onion, suet, oatmeal and seasoning

Question 2

ireland

Answer 2

Irish cuisine has evolved from centuries of social and political change. One of the biggest influences on Irish cuisine was introduction of potato in the 16th century.

ard Glass potted herring-herring marinated in vinegar, rolled with Bayleaf and baked with breadcrumbs

irish stew-a hearty casserole made with meat, potatoes, carrots, and onions

Question 3

france

Answer 3

French onion soup-made with meat, stock and onions, serve with gratin with cheese

Pate-fast meat make sure cooked and served in a terrine

Bread -pain de campagne ,fougasse and baguettes 

Question 4

spain

Answer 4

tapas-hot or cold snacks
Paella -a rice dish cooked in a wide flat pan with rabbit or chicken and often seafood could with saffron
Churros -a fried dough pastry

Question 5

italy

Answer 5

focaccia-a dip pulled flatbread sometimes top with herbs and olive oil
Polenta -a mash made from cornmeal can be served or allowed to cool and solidify into a loaf which is then baked fried or grilled

Question 6

Central and eastern Europe

Answer 6

schnitzel-a boneless cutlet as meat coated in breadcrumbs and fried
wurst-a German sausage
Black forest gateau -layers of chocolate cake, cherries and whipped cream cream