International Unityhsfacs.weebly.com/uploads/4/5/0/7/45075659/u_s_model_internatio… · • East includes Quebec and Ontario. •Quebec is known for strong French influence, cheeses,

International UnitChapter 47- South America, Latin America & the Caribbean

Chapter 48- Western, Northern & Southern Europe

Chapter 49 – Eastern Europe & Russia

Chapter 50- South, East & Southeast Asia

Chapter 51 – Southwest Asia, the Middle East & Africa

Requirements

• PowerPoint, poster, brochure or other visual aid

• 2-5 minutes long explaining main points of chapter

• Vocabulary Defined and Explained (pronounce correctly)

• Review worksheet for class

PowerPoint Presentations Rules

6X6 – No more than 6 bullet points that are 6 words in length

Must include typed notes at the bottom of the slide

Schedule

• Wednesday May 16 – Read chapter and plan

• Thursday May 17 – Class work day

• Friday May 18 - Class work day

• Monday May 21 - Class work day

• Tuesday May 22 - Presentations start

• Wednesday May 23 – Finish presentations

End of

Chapter 46

Foods of the

United States &

Canada

The United States and Canada are home to many regional cuisines that reflect a variety of influences from around the globe.

The United States• Northeast

• New England clam chowder

• Pot-boilers

• Succotash

The United States

• Northeast• New York City

Manhattan clam chowder

New York Cheesecake

The United States

• Northwest• Boston baked beans

• Scrapple

The United States

• Midwest• Hungarian, Scandinavian, and other European settlers

• Known for hearty, meat-and-potato dishes.

• Goulash

• Kielbasa

• Sour cream

goulashA Hungarian stew made with

beef and vegetables and

flavored with paprika.

The United States• South

• Influenced by African-American culture

• Rice

• Corn

• Peanuts

• Sesame seeds

• Sweet potatoes

• Pork

The United States

• Creole and Cajun cuisine in Louisiana• Jambalaya

• Gumbo

• Etouffee

The United States

• Southwest• Influenced by Mexican, Spanish, and Native American peoples

• Corn

• Beans

• Pumpkins

• Chiles

The United States

• Southwest• Tex-Mex cooking

Huevos rancheros

Texas BBQ

The United States

• West• Spanish, Mexican, Central American and Asian emphasis

• Rancho cooking

• Plum, apple, and pear trees in Northern California.

• Grapes thrive throughout the state

• Oranges, olives, and avocados in Southern California

• Wide variety of produce in Central Valley

• Seafood provided by the Pacific Ocean

The United States

• West• Regional specialties of California

• Cioppino

• Cobb Salad

The United States

• Northwest• Wide variety of seafood

• Leader in apple production

• Elements of Asian cuisine along Pacific coast

• Alaskan king crab and salmon

The United States

• Northwest• Hawaii known for pineapples, papayas, coconuts, and macadamia nuts

• Poke

• Taro root

Poi

Canada• Two of Canada’s most important

crops are wheat and rapeseed.

• Northeast• Cod is a staple food

• Blueberries

• Fish and oyster farming

• Potatoes

Bannock

Canada

• East includes Quebec and Ontario.• Quebec is known for strong French influence, cheeses, seafood, croquettes,

maple syrup.

• Ontario is known for apples, peaches, plums, cheddar cheese.

• Canada’s Midwest is a prairie land that is home to many crops, cattle, and bison.

Canada

• West• Potlach

• North• Caribou steak, venison, and buffalo

• East• Croquettes

Vocabulary

• Crossword word bankBannock poke

Cioppino scrapple

Croquettes succotash

Etouffee taro

Goulash

Gumbo

Jambalaya

succotash

A dish of beans and

corn.

Show Definition

scrapple

A bake of pork scraps

with cornmeal,

flavored with thyme

and sage.

Show Definition

goulash

A Hungarian stew

made with beef and

vegetables and

flavored with paprika.

Show Definition

jambalaya

A Creole rice dish

featuring ham,

seafood, chicken,

and sausages with

rice, vegetables,

and seasonings.

Show Definition

gumbo

Combines the

Spanish custom of

mixing seafood and

meat with French-

style andouille

sausages.

Show Definition

étouffée

French for

“smothered”

describing a typical

Southern method of

cooking food covered

in liquid or sauce.

Show Definition

cioppino

A specialty fish stew

originally made at

Fisherman’s Wharf in

San Francisco.

Show Definition

poke

Sliced raw fish mixed

with seaweed, onions,

chilies, and soy

sauce.

Show Definition

taro root

The large tuber of the

tropical taro plant.

Show Definition

bannock

A flat, biscuit-like

bread made with flour

or oats and cooked

on cast iron over a

hot grill.

Show Definition

croquettes

Puréed seafood that

is bound with a thick

sauce, formed into

small shapes, then

breaded and deep

fried.

Show Definition