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NUTR217 Food Fundamentals > worldfood project > Flashcards

worldfood project Flashcards

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1
Q

traditional ingredients ethiopia

A 
o	Berbere
Spice mix: chili pepper, garlic, ginger, paprika, coriander, cumin, fenugreek
Berbere paste: spices mixed w/ oil or wine
o	Kibbeh
Clarified butter infused w/ garlic, ginger, spices (turmeric, cardamom, cinnamon, clove…)
o	Teff
To make injera (sourdough flat bread)
o	Red onions
In all dishes
-	Injera
o	Served each meal
o	Fermented flat bread
o	Sour taste
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2
Q

ethipioa - typical meals, wats, drinks, snacks

A
  • Typical meals
    1. Kitfo
    2. Tibs
    3. Gored gored
  • Typical wats
    o Doro wat
  • Most famous
     Chicken stew
  • Shiro wat
     Fast food
     Chickpea, berbere, spices
  • Misir wat
     Vegetarian
     Spicy
     Red lentils
     Served with injera
     Onions caramelized in niter kibbeh, simmer for long time.
  • Snacks
    1. Kolo: roasted barley and mixed nuts
  • Drinks
    1. Tej
    2. Smoothies
    3. Araki
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3
Q

korean - typical meals

A
  1. chap-cheae
  2. bibimbap
  3. bulgogi
    food staples: rice, vegetables, grains
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4
Q

korean - food preparation

A

fermentation
grilling
pan-frying

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5
Q

greece- common dishes

A

COMMON DISHES:

  1. Moussaka
  2. Souvlaki
  3. Dolmadakia
  4. Gyro
  5. Avolgemono
  6. Choriatiki salad
  7. Baklava

COMMON DIPS

  1. Fava
  2. Tzatziki
  3. Taramasalata
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6
Q

greece- marinade + food preparation (5)

A

FOOD PREPARATION:
Broiling, grilling, braising, breading, frying

Marinades:
Acid + oil+ spices/herbs
Acid= yogurt, lemon juice, basalmic vinegar
Oil= olive oil
Spices and herbs= CINNAMON, oregano, basil, thyme, dill, chili flakes, cumin

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7
Q

mexico - eating habits + special event

A

Eating habits:
1. Breakfast (7-10h): tropical fruits (mango, papaya)
2. Almuerzo (10-12, big breakfast): chilaquiles, enchiladas
3. Lunch- Comida (13:30-16h): biggest meal of the day!! Soup/salad, mean meal
4. Dinner (8-9h): light, coffe/hot chocolate, sweet
** snacks: fruit (with CHILI POWDER), cereals, vegetables (cucumber, carrots)
Special event: Dia de los Muertos
Celebrate date on Novemember 2th
Typical meals : Pan de muerto, sugar skulls, hot chocolate, atole

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8
Q

mexico- popular dishes

A

Popular dishes:
1. ELOTE: corn on a cub usually served on a stick, spices+ sauces (chili powder, salt, mayonnaise, sour cream), popular snack!!
2. GUACAMOLE: originated from the Aztecs, pur.es avocado with onions,tomato,chile, serrano and cilantro, UNCOOKED so freshness=key
3. MOLE: signature dishes of Mexico, rich ingredients sauces with more than 20 ingredients like CHOCOLATE (counteracts the heat of the chili peppers), served with chicken, cilantro, tortillas,sesame seeds
** use of nut butter instead of nut,
4. CHILAQUILES: popular breakfast, corn tortillas cut in quarter, topped with green or red salsa
** essential ingredient= CHILE (not only for heat, but for flavor/colour, reduce the heat by seeding and deveining or by soaking in water with salt, sugar and coffee
Chile used in MOLE sauce:
1. GUAJILLO: fruity flavor, medium to hot heat
2. ANCHO: wide, slightly sweet and mild, smell like raisins

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9
Q

food preparation - mexico (4)

A

grilling, boiling, frying
BARBACOA: - steaming meat with a steamer, wrapped in cactus (or banana) leaves, suspended over boiling water in a deep pit, SIMPLE: only seasoning= salt + cactus leaves + wood is roasted over, topped with corn (which get steamed),soup underneath the meat

Traditional tools:

  1. MOLCAJETE: traditional stone mortar and pestle
  2. METATE: small,
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10
Q

peru-food prepartion (5) + examples in each

A

o Boiling
 Mountainous region
• Boiled potatoes with aji
• Papa ala huancaina (potato of huancayo)with sauce from cheese, cream, chili, olive oil
 Coastal regions
• Causa limena: boiled potato mash with stuffing
o Frying
 Mountainous
• Deep frying
• Cuy chactado: guinea pig. Mixed w/ boiled potatoes, fried onions, garlic, aji.
 Coastal
• Papa rellena
• Lomo saltado: Chinese-peruvian fusion cuisine
o Steaming
• Pachamanca: earth oven ancient method of cooking. Hole+stonesdry wood and straw herbs and leavesmeat and veggiesmore hot stonessealed
o Grilling
 Mountainous
• Cuy
 Coastal
• Cuy
• Anticuchos beef heart. Grilled on coal, brushed w/ hot sauce and aji
• Pollo a la brasa
o Raw
 Coastal
• Ceviche (raw fish). w/ Corvina fish, lime/lemon juice
o Other: braising, stewing

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11
Q

staples- peru

A 
-	Staples
o	Highland
	Potatoes  often fried
	Corn
	rice, quinoa
	guinea pigs and llama  high protein, low fat, llama low cholesterol
	chicken
o	Coastal
	Rice
	Cassava  high calorie
	tomatoes, onions, pepper, seafood
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12
Q

peru- eating habits affected by who

A 
-	Eating habits affected by
o	Incas 
	Root vegetables, grains (amaranth  ceremony and medicine, quinoa), aji (peppers), meat (treat, guinea pigs, llama, fish)
o	Spanish
	Cheese, rice, pigs, olives
o	Chinese
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13
Q

poland - food preparation

A
  • Food preparation methods
    o Frying, boiling, drying, cold smoking, slicing and eating raw meat
    o Most popular
     Curing brining (meat in aqueous solution w/ salt, saltpeter, nitrite, sugar, polyphosphates); dry curing mixture (rub meat with mixed ingredients). To preserve meat, retain moisture, create flavor.
     Drying  hanging under roof until mature and then smoked
     Smoking  w/ wood smoke in curing room. Ex: steamed and smoked pork meat
     Pickling fermentation. Ex: sauerkraut (cabbage + salt; lactic acid fermentation)
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14
Q

poland- food dishes, nutrition, staples

A

o Nutrition
 Common veggies: cabbage, potatoes, mushrooms, cucumbers, onions
 Lot of red meat, low in fish

o Dishes
 Pierogi, bigos, golabki, Zurek, placki ziemniaczane, barszcz, krokiety, kotlet schabowy

  • staples: rye, buckwheat, barley, potatoes, beets, cabbage, carrots, cucumbers, pork sausage, ham, mushrooms

o geography, climate pas sure de comprendre ce qui est écrit sur le pp
 forests and seasons: mushrooms, berries, root vegetables
 climate and frost: cabbage, potatoes, rye, barley

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15
Q

india- eating habits, north vs south, traditions, desserts and drinks

A
  • Top 3 CROP producer (wheat, rice, cotton, fruit, vegetable)
  • Largest HERDS of cattle and buffalo
    EATING HABITS
  • SPICES: turmeric, mustard seeds, cumin, curry leaves, chillies, cinnamon, cardamom, cloves
  • STAPLES INGREDIENTS: rice, lentils (daals), MANGO, wheat, garlic, ginger, coconut
    TRADITIONS:
    1. Eat with right hand
    2. Sitting on the floor
    3. 30% vegetarian
    SOUTH INDIA: mostly rice and lentils (daals), coconut milk instead of dairy, Sambhar
    NORTH INDIA: staple crop= wheat, Naan, Chapatis (wheat bread), Tandoori

DESSERTS AND DRINKS:

  1. Chai tae: cinnamon, cloves, ground ginger,milk (BRITISH CULTURE, hot weather)
  2. LASSI: sweet= yogurt,fruit,cumin , salty= yogurt, salt and other species
  3. GULAB JAMUN: made with khoya, fried to golden, served with saffraon
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16
Q

india- food preparation

A

Baghar: tempering, frying spices with oil
Tandoori: BBQ with special oven
Bhuno: sauteing, stir frying, stewing
Balchao: goan method.
Takki: marinated before BBQ
shallow frying, deep frying (pakoras, aloo chaat), simmering, steaming (dum), boiling.

17
Q

india- nutritional adequacy

A

NUTRTIONAL ADEQUANCY

4 groups:

  1. Cereals and legumes
  2. Fruits and vegetables
  3. Animal source food and oils
  4. Highly process food

Breakfast: parathas/chapattis + vegetable
Lunch: Rice with curries, daal, vegetables
Dinner: many vegetable curries, chicken, daal, yogurt

Some nutritional problems:
Energy: Double burden of food
security
Iodine deficiency

18
Q

iran- cooking method + spices blend

A

COOKING METHOD:

  • Rice:
    1. Polo (pilaf): steamed rice
    2. Tah deeg: golden-brown, crust at the bottom
    3. Kateh rice: mushy
    4. Damy rice: steamed rice + other ingredients
  • Naan bread
    1. Naan-e lavash: round shape, most known
    2. Naan-e barbari: round/oval shape, thick
    3. Naan-e sangak: stone-baked
    4. Naan-e taftoon: similar to lavash, thicker
Spices:
-	Ginger, turmeric, cinnamon, saffron, dried lime, fennel, cloves
Common spices blend:
1.	Sumac
2.	Zaatar (thyme mix)
3.	Baharat
4.	advieh
19
Q

iran- dishes + eating habits

A

Dishes:

  1. Rice and khoresh: basmati rice introduced by east indies, khoresh= hot dish
  2. Chelo-kebab
  3. Faloodeh: frozen vermicelli noodle dessert, enjoyed exclusively by royalty

EATING HABITS
Large portions= hydrogenated fat and carbs
Staples:
1. Rice: cheap, local, TYPICAL MEAL
2. Naan: made locally, varieties- lavash and sangak
3. Chicken and lamb: kebab, soup and stews (meatballs, F,V, yogurt)
4. Tea: sugar loaf

20
Q

iran- festivals

A

Breakfast: tea, cheese, bread
Lunch and dinner: bread, rice, meat, hot/cold
Traditional dinner: talking, tablecloth seating
Dessert: fruit, tea, pastries
FESTIVALS:
1. Ramadam (ending= new moon, fasting, cleansing)
2. Now Ruz (forst day of spring, news beginning/lots of food, 2 weeks long)

NUTR217 Food Fundamentals (10 decks)

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