Culinary Arts Two- Unit Four | Baamboozle - Baamboozle

Spongy, sourdough tasting flatbread used as a utensil to scoop up meat and vegetables in Ethiopia

Injera

A common gain in North Africa.

Couscous

A herb found in Southwest Asia and is the most expensive herb in the world by weigh and gives rice a brilliant yellow hue and a pungent flavor.

Saffron

The most important seasoning of Laos, Thai, Cambodia, and Vietnamese cuisines

Fish Sauce

A thick, sweet and salty paste made with fermented soy, chiles, vinegar, and garlic

Hoisin

Zesty condiment made from fruit, sugar, spices, and vinegar.

Chutney

A dish of vegetables, legumes, and sometimes meat in hot, highly seasoned sauces

Curry

Sauteed grains cooked in a seasoned liquid with dried fruit and nuts or strips of meat

Pilaf

A Czech pastry filled with fruits, cheeses, nuts, or poppy seed paste.

Kolache

Classic french cuisine known for high quality ingredients, expertly prepared and artistically presented

Haute cuisine

French for "new cooking"; a mid-20th-century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations

Nouvelle cuisine

Dried cod soaked in culinary ash and water

Lutefisk

A stuffed vegetables dish served in many nations, including Greece.

Dolma

Deep fried pastry tubes

Cannoli

Greece's famous dessert of layers of phyllo dough with finely chopped walnuts or almonds mixed with sugar and cinnamon and steeped in warm honey syrup.

Baklava

Small griddlecake or flatbread made with cooked cracked corn.

Arepa

An oil known for its bright orange color and it is the fat of choice for many Brazilian recipes.

Dende oil

The national beverage of Britain and Ireland

Tea

Uncooked mass wrapped in cornhusks and steamed.

Tamales

The most important meat in Latin America

Pork

A staple ingredient introduced to Aztec's by the Maya and commonly used in beverages and Mole sauces.

Chocolate

A thick blend of chilis, ground pumpkins or sesame seeds, onions, unsweetened chocolate and spices.

Mole

An appetizer of raw fish marinated in citrus juice until firm and opaque.

Ceviche

A Hawaiian dish made from cooked, mashed taro root.

Poi

A southwest dip made of mashed avocado mix made with chopped onions and other seasonings

Guacamole

This is pureed seafood from Eastern Canada that is bound with a thick sauce, formed into small shapes, then breaded and deep fried.

Croquettes

This region is divided into provinces that offer distinctive foods and dishes.

Canadian Food

Luaus, which are celebratory meals cooked in a pit consisting of a whole pig, originated in this region.

Northwestern Food

Tex-Mex originated here, where influences of Mexican cooking influences the cuisine (ex. chili con carne).

Southwestern Food

Traditional foods of this regional cuisine are jambalaya, fried chicken, peach cobbler, and key lime pie.

Southern Food

Swedish Meatballs, stuffed bell peppers, polish sausage, and corn are traditional foods of this regional cuisine.

Midwest Food

This includes food traditions from all corners of the globe, especially Central America and Asia, offers many dishes to this region.

Western Foods

The traditional food of this regional cuisine are clam chowder, pretzels and cheesecake.

Northeastern Food