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Foods of Western & Northern Europe

Foods of Western & Northern Europe

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Foods of Western & Northern Europe

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  1. Foods of Western & Northern Europe Food For Today Ch. 50

  2. Great Britain

  3. England • Standard Dinner • Meat & two Vegetables • Bangers & Mash • Sausage & mashed Potatoes served with peas

  4. England • Yorkshire Pudding • Popover baked in the hot drippings of roast beef

  5. England • Fool • Pureed fruit folded into whipped cream

  6. Wales • Typical Breakfast • Bacon, eggs and crempogs (pancakes) – simple cooking for miners and farmers

  7. Wales • Cawl • Lamb stew made with assorted root vegetables

  8. Wales • Laver bread • This distinctively Welsh product is processed seaweed • Bara lawr • Griddlecakes of laver bread and oatmeal are a traditional breakfast food

  9. Wales

  10. Scotland • Typical Ingredients • Seafood provided by the North Sea & Atlantic Ocean • Swordfish, mackerel, cod & salmon • Angus Beef cattle and Black face sheep

  11. Scotland • Haggis • Ancient recipe in which a sheep stomach is stuffed with a mixture of oats, organ meats, onions and beef or lamb suet and then boiled. • Blood Pudding/Blood Sausage

  12. Scotland

  13. Ireland • Typical Dishes and Ingredients • Irish Stew and cod; scallops and oysters • Irish Stew made of lamb (or mutton), potatoes, onions

  14. Ireland • Colcannon • Irish dish made of mashed potatoes and cabbage.

  15. Ireland

  16. Western Europe

  17. France • Classic French Cuisine • Haute cuisine • Classic French cuisine is known for high-quality ingredients, expertly prepared and artistically presented • Nouvelle cuisine • 1970’s – emphasizes the food’s natural flavor and uses smaller servings of fresh foods, lighter cooking, and less butter and cream

  18. France • Baguette • A long, crusty bread

  19. France

  20. Paris – Arc de Triumph

  21. Paris – Arc de Triumph

  22. Nice

  23. Germany • Meats – Robust Cooking • Wursts (sausages) • Schnitzels (cutlets) • Bratens (roasts)

  24. Germany • Sauerbraten • A beef roast marinated in vinegar with cloves, bay leaves and peppercorns

  25. Germany • Stollen • A cardamom-spiced fruitcake

  26. Germany • Himmel und erde • “Heaven & Earth” • Potatoes & applesauce topped with fried onions and bacon

  27. Belgium • Pommes frites • French fried potatoes dipped in béarnaise sauce

  28. Belgium

  29. The Netherlands • Typical Ingredients • Stamppot • Mashed potatoes or leeks with cabbage or kale

  30. Switzerland • Typical Cheeses • Known for their dairy cows • Raclette • Cheese melted over individual potatoes served with gherkin pickles

  31. Switzerland • Cheese Fondue • traditionally made my melting Emmentaler and Gruyere and eaten by dipping chunks of bread into the melted mixture

  32. Switzerland

  33. Switzerland

  34. Luxembourg • Typical Ingredients • Fruit pastries with plums and pears

  35. Austria • Torte • A rich cake made with a small amount of flour and often with ground nuts or breadcrumbs

  36. Austria • Tafelspitz • Beef brisket boiled with carrots and onions

  37. Northern Europe Denmark Sweden Finland Norway Iceland

  38. Northern Europe • Smorgasbord • A buffet laden with cured fish, cold meats, cheeses, salads and vegetables

  39. Denmark • One Typical Meal a Day • Smorrebrod • Open faced sandwich, uses all resources of the Danes. • Anchovy paste topped with slices of hard cooked eggs or a sweet pickle fan with bacon, Danish blue cheese and spinach arranged in strips

  40. Denmark • Blommeboller • Plum filled potato dumpling

  41. Sweden • Jannson’sfrestelse • Casserole of potatoes, onions, anchovies and cream

  42. Norway • Lutefisk • Dried cod soaked in culinary ash and water

  43. Norway • Lefse • Potato flatbread