Final Exam Review

Final Exam Review - Nutrition Study Guide I. Food &...

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Nutrition Study Guide Great Britain: 1. Foods Eaten: a. Common foods—meat, poultry, fish, eggs, cheese, lamb, roast beef, chicken, pork, potatoes, Yorkshire pudding, sausages, ploughman’s lunch (cheddar cheese, bread, picked onions/pickles) b. c. Double clotted cream (clotted, slightly fermented and thickened) d. Grains-Ireland (soda bread) Scotland (oatmeal). e. Fruits & veggies that grow well in a cold climate, Sheppard’s pie, bangers (sausage) and mash, bubble and squeak (left over potatoes, green veggies, fried together and good with ketchup). Berries and apples, kitchen gardens, seaweed (liver, dulse) f. Beverages: f.i. Tea (introduced in 1662 by Charles II’s wife), black with milk and sugar. f.ii. Beer—bitter, stronger beer with hops f.iii. Whisky—Scottish whisky; distilled from malted unmalted barely. f.iv. Cider (maybe alcoholic), mead (honey wine). g. Ireland Beverages: g.i. Beer-stout, dark, rich, heavy beer g.ii. Whisky-mashed, fermented barely 2. a. Natural fare with enhanced flavor b. Meat is roasted, broiled or stewed c. Lightly seasoned d. Strong-flavored condiments (Worcester sauce, chutneys, mustard, mint jelly) 3. Patterns of Immigration: a. Slowed in the 18 th century b. Scott’s came to the Americas in the 18 th and 19 th century a. Ireland—Assimilation took time, 4. US foods and practices that have origins here: a. Indian pudding, pumpkin pie, apple pie, syllabub (milk and wine punch) 5. Other: Christmas—mulled wine, roast beef, goose, turkey, or ham, plum pudding, mince pie France: 1. Foods Eaten: a. Butter and cream b. Lard, duck and goose fat c. Olive oil d. Seafood and lamb e. Pork f. Beef and veal g. Fish h. Cold-weather fruits and vegetables i. Garlic, tomatoes j. Wine k. Lamb l. Apples and cider m. Oysters n. Seafood o. Apple brandy p. Camembert q. Crépes r. Beer s. Champagne t. Cold meat dishes u. Sausages v. Pate w. Terrine 2. Methods of Preparation: a. Fresh ingredients b. Attention to detail c. Technical proficiency d. Imitated around the world e. Cold sauces include mayonnaise and vinaigrette f. Breads and pastries f.i. Baguettes
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f.ii. Brioche f.iii. Croissants f.iv. Petits fours 3. Patterns of Immigration: a. Smaller numbers but constant flow b. Return rate is high c. Huguenots (French Protestants) came because of religious persecution d. Northeast and southern Louisiana has French culture via Canada 4. US foods and practices that have origins here: a. Many in US are of French Canadian descent and retain their heritage b. Acadians (Cajuns) in Louisiana c. Those who immigrated directly from France assimilate readily
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5. Italy: 6. Foods Eaten: a. Pasta b. Pizza c. Olive d. Fish e. Eggplant f. Orange g. Sugarcane h. Rice i. Spice j. Tomatoes k. Chocolate l. vanilla m. Avocados n. Chile peppers o. Pineapple p. Potatoes q. Corn r.
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Final Exam Review - Nutrition Study Guide I. Food &...

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