PAA 20

Students are working to complete a portfolio of projects:

Food Studies Module 19 International Foods
1. Traditional Tea: Prepare and host a tea party. (Group)
2. Plan a 6 city/country tour: Poster (Partner)
a. Plan a day menu for each stop.
b. Compare one of the city menus with the Canada Food Guide. Explain where the recommended servings are met and explain any servings that are lacking or over the recommendations.
3. Local International Foods: Research assignment.
a. Find all the international Food Services in either Regina or Moose Jaw.
i. Name the restaurant
ii. Culture represented
iii. Location - address
iv. Printed Menu ( if available)
b. Which cultures are most common?
c. What flavours, spices, and cooking styles are characteristic of each culture?
d. List and define 10 international food terms. (eg. preparation methods, tools)
e. Give examples of how a cultures staple food(s) are influenced by geography, climate, history, society and transportation.
f. Grains Around the World: Research
i. List 5 main grains grown worldwide.
ii. Name the cultures that claim each grain as their staple.
iii. Consider what you have found about the grains of the world and discuss similarities between the cultures.
4. Write a report on a country of choice researching food patterns and customs. Consider history, geography, and culture of the country. Identify indigenous foods. Select, plan, and prepare a food(s) typical of the country chosen. During food preparation, safe work habits and correct use of equipment should be practiced and observed. Evaluate food prepared considering nutrition, cost, management of preparation time, adaptations to recipes because of equipment and ingredients, and acceptability of food products.