Canadian Cuisine Day 1

1. Canadian CuisineDay 1 Objective: Students will examine the Canadian culture in order to state differences between United States and Canadian cultures. Warm-up: True/False Canada is the second largest country in the world.

2. Geography and Climate of Canada • Canada is divided into 10 provinces and 3 territories. • Because Canada is so diverse it has varied climate. • On the Atlantic side, air currents from over the ocean bring high annual levels of rain and snow. Along the Pacific coast, ocean airstreams give British Columbia the warmest average temperatures throughout the year.

3. Influences on Canadian Culture • The Aboriginals, or first inhabitants of the land, influenced Canadian culture and food customs. Canadian aboriginals form two groups-First Nations and Intuit. • In modern Canadian culture, Canada is a federal state with a democratic parliament, which is modeled by the British system. • Canada has two national languages. English is the primary language. However, French is the main language of a sizeable percentage of the people

4. Agriculture • Food products play a large role in the Canadian economy. Much of Canada’s land is well suited for agriculture. • Wheat, barley, apples, berries, and potatoes are among the economically important crops grown by Canadian farmers • Dairy products, livestock, and fishing are important in certain areas.

5. Holidays • Easter-Spring vegetables, such as asparagus and fiddlehead ferns, are often served with ham for Easter dinner. • Canada Day is on July 1, honors Canada's freedom from British rule. Strawberry festivals are often held at the time of this holiday. • Thanksgiving is observed on the second Monday of October. • A traditional Christmas dinner reflects the British heritage.

6. Canadian Cuisine • The typical Canadian diet is nutritious. It includes a variety of foods. It features a bounty of fruits, vegetables, and grain products. Meat and dairy products also play key roles in Canadian cuisine. • Canada's divers climate and geography have cause available foods to vary from one part of the country to another.

7. Immigrant Influence on Canadian Cuisine • British, Scottish, Irish, French, and German settlers all had an effect on the development of Canadian Cuisine. • British influence-steaks, kidney pie, Yorkshire pudding • French-Hollandaise sauce and oil and vinegar salad dressings flavored with garlic.

8. Immigrant Influence on Canadian Cuisine • German- dandelion salad with bacon and sour cream dressing, baked goods. • United States-seafood chowders, baked beans, and steamed brown bread. • People from the mid-Atlantic settled in Ontario and influenced pancakes, soups, and gingersnap cookies.

9. Activity and Homework Day 1 Activity Homework Each student find an article, photo, travel brochure, or other material with information or illustrations of Canada. Must find enough to create a collage in class next class period. Yes you can print pictures off the internet. • Turn to page 468 in the text. Please note the similarities and the differences between the Canadian’s food guides pyramid to our current “My Plate” food guidance system. • Each student should complete the statement “Canada’s cuisine is similar to the cuisine of the United States because…..” in paragraph form.

10. Canadian CuisineDay 2 Objective: Students will analyze Canada and its providences in order to create a collage representing the culture and cuisine. Warm-up: How many providences and territories does Canada have?

12. Activity • With your lab group plan your Canadian dish for next class be sure to fill out your lab worksheets and Market order and turn them in upon completion. (Please do this first) • Create your Canada collage

13. Canadian CuisineDay 3 Objective: Students will explore Canadian Cuisine in order to plan and prepare a Canadian meal. Warm-up: Name a food that is associated with a Canadian Holiday Activity: Prepare your Canadian dish. Be sure to have it ready for presentation