Foods of The World PDF

Hospitality –
Practical Cookery
Foods of the World (Intermediate 2)
August 1998
HIGHER STILL
Hospitality
Practical Cookery
Foods of the World
Intermediate 2
Support Materials
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CONTENTS
Section 1
Unit Specification – module descriptor
Section 2
Teacher/lecturer support notes
• Introduction
Delivering the unit
The learning environment
Opportunities for integration of units
Suggested learning and teaching
Supporting students with varying abilities and expenditure
• Resources (including resource database)
• Lesson plans/scheme of work
• Details of introductory sessions
Section 3
Student Materials
Student Workbook and Background Information

• Introduction to unit
• Introduction to foods of the world
• Information sheet – Characteristics of foodstuffs
• Sample answer sheet – Characteristics of foodstuffs
• Introduction to China (including worksheet)

• Introduction to France (including optional worksheet)
• Introduction to India (including optional worksheet)
• Introduction to Italy (including optional worksheet)
• Introduction to Japan
• Introduction to Spain (including optional worksheet)
Student Report Proforma

• Suggested format/layout for report
• Checklist – traditional foodstuffs and dishes
• Characteristics of foodstuffs
• Characteristics of traditional dishes
Student Recipes
• Suggested traditional recipes for class practicals (non-assessable)
• China – Chow mein
• China – Fried rice
• France – Quiche lorraine
• India – Chicken Curry
• India – Naan breads
• Italy – Grissini
• Italy – Pizza Margherita
Resource Database
Section 1
National Unit Specification

Foods of the World (Intermediate 2)
Course Hospitality (Intermediate 2)

Publication date September 1997 (First edition)
Summary
On successful completion of this unit, the student will have greater awareness of foods
produced in different countries, and then concentrate on one specific country.
Outcomes
1. Identify a range of traditional foodstuffs used in one specified country.
2. Investigate a range of traditional dishes produced in the specified country.
3. Produce a range of traditional dishes from the specified country.
Recommended Entry
While entry is at the discretion of the centre, students would find it advantageous to have
attained:
• Standard Grade Home economics at General level
• a course or units in Hospitality or Home Economics at Intermediate 1
• other appropriate of catering-related units, or
• equivalent industrial experience.
Credit Value
1 credit at intermediate 2.
Core Skills
It is unlikely that attainment of this unit would lead to the automatic award of a particular
core skill. A final statement will be provided at a later date by the Scottish Qualifications
Authority, once full validation procedures are complete. The Subject Guide indicates how
learning and teaching methods commonly used in this subject can permit core skills
components to be claimed. This will require evidence of attainment to be gathered and held
for moderation, using relevant dedicated core skills units.
Hospitality – Practical Cookery: Unit Specification – Foods of the World (Int 2) 1

OUTCOME 1
Identify a range of traditional foodstuffs used in one specified country.
Performance criteria
a. The identified range of traditional foodstuffs is correct for the specified country.
b. The characteristics of a range of ingredients which have been identified for the specified
country are described.
Evidence requirements
Evidence must be provided to show that the students have carried out detailed research to
identify a range of foodstuffs particular to a specified country, the range being herbs, spices,
cereals, pulses, meat, poultry, fish, vegetables, fruit, dairy products.
The evidence should be provided in report form integrated with he requirements of
Outcome 2.
OUTCOME 2
Investigate a range of traditional dishes produced in the specified country.
a. The identified range of dishes produced in the specified country is correct.
b. The characteristics of the range of dishes which have been identified for the specified
country are described.
Evidence must be provided, in report form, that having selected foodstuffs from a specified
country the student has identified a range of dishes particular to the chosen country.
At least five dishes must be identified, each from a different category of the following: cold
dishes, soups, meat dishes, fish dishes, rice dishes, pasta dishes, vegetable dishes, potato
dishes, salads, sweets, pastries, breads.
OUTCOME 3
Produce a range of traditional dishes from the specified country.
a. The dishes produced are of an acceptable, edible standard.
b. Dishes are accurate in terms of those traditionally produced in the specified country.
c. Dishes are produced in a safe and hygienic manner.
Evidence must be provided to show that the student has produced, on at least one occasion,
the different dishes identified in outcome 2
The evidence should be recorded on a structured observation checklist.

Guidance on the content and context for this unit
The main function of this unit is to provide the student with an opportunity to carry out
research into commodities used and dishes produced from a country of their choice. This
research should encourage students to use a wide range of internal and external sources of
information.
The practical activity should reflect the information gathered by the student for their chosen
country.
Content will cover:

• background information into cooking traditions in several countries
• selection of a range of dishes from a specified country
• research of commodities and dishes
• traditional preparation and presentation of selected dishes from the specified country.
Guidance on learning and teaching approaches for this unit

Students should be given the opportunity to work towards outcomes in an integrated way
wherever possible.
Outcomes 1 and 2 require an investigative approach with the student receiving structured
indicators and references. Help should be given when selecting the specified country –
available information and resources must be taken into account and may result in a limited
choice range being stated. Where possible , the student should be given a free hand when
selecting the country but must be able to indicate that all information required is realistically
available.
Outcome 3 is a practical outcome and should bring together the findings of the investigation
which was completed within Outcomes 1 and 2.
The student should record the information acquired within this unit in a log/diary format.
Guidance on approaches to assessment for this unit

Outcomes 1 and 2 should be assessed using an integrated approach with the instrument of
assessment being presented in a project form.
A structured observation checklist should be used to record satisfactory performance for

practical activities in Outcome 3.

Section 2
Teacher/lecturer support notes
Introduction
This unit introduces students to traditional foodstuffs and dishes from other countries and to
the factors which influence them, for example geography, climate and culture. The unit also
introduces the characteristics of foodstuffs.
Following the introduction, students will investigate the traditional foodstuffs and dishes
from a country of their choice. Students will select and prepare a range of these traditional
dishes. The results of investigative work will be presented in report form.
This unit has been written as a free-standing unit, but may be integrated within the
Hospitality Practical Cookery (Int 2).
Delivering the unit

The teacher/lecturer will play an important part in providing information, advice and
support. They will also provide practical support in the organisation and teaching of
practical skills required for the practical element of this unit.
The students will be provided with an outline of the unit and the performance criteria.
The main emphasis of this unit is the production of the student report and associated choice
practical lessons, however, there is a range of suggested tasks and non-assessed practicals to
support the teaching of this unit.
The assessment items for this unit are a student report and a structured observational
checklist.
The learning environment

A practical food preparation room will be required for at least half of this unit in order to
carry out introductory practical lessons and students’ chosen practical activities.
A standard classroom will be required for the remainder to enable research and report
writing with teacher/lecturer support. Audiovisual facilities may be required.
Access to a range of resources will be necessary, e.g. the department library, the school/
college library, local libraries, and the use of Internet and CD-ROM facilities, if available.
IT facilities may be useful for students in the production of the written report.
Opportunities for integration of units

It would be feasible to integrate the practical activities for Outcome 3 of Foods of the World
with the practical outcomes in Microwave Cookery, Convenience Foods and Food
Preparation for Healthy Eating. However, it is not possible to be prescriptive since the
dishes for Outcome 3 are chosen by the students and may vary considerably in method of
preparation and skills. It would be particularly useful to integrate assessment for dual
marking in the case of absence or reassessment. It may also be useful to prepare a range of
ready made convenience foods from other countries as an introduction to this unit which
could meet the evidence requirements for the other units in the Practical Cookery course.
Hospitality – Practical Cookery: Foods of the World (Int 2) T.1

Suggested learning and teaching approaches
This unit is designed for students wishing to further develop and improve the practical
vocational skills of food preparation and to increase their product knowledge of a range of
foodstuffs. It is designed to develop practical skills in food preparation and to develop skills
in research, investigation and understanding of a range of foodstuffs. It will also further
develop the skills associated with practical food preparation, i.e. food hygiene, safety and
presentation as well as skills in report writing.
The teacher/lecturer will be required to coordinate the acquisition/provision of a range of

resources, e.g. books, videos, Internet access, etc.
The teacher/lecturer should introduce the unit with a selection of books and videos to
complement the background information if possible. The students will be provided with
background information and will complete associated introductory tasks and suggested
practical lessons if desired. This will provide them with background knowledge and
exemplar material on which to base their own investigative work. It will also allow for
practical work to take place in the early stages of the unit to motivate students.
The format of the report and exemplar proformas should be introduced at an early stage so
that students know what is expected of them. Students should choose a country for
investigation as soon as possible to allow them to begin their search for suitable resources.
The teacher will require to guide candidates if necessary towards a suitable country for
investigation.
The suggested scheme of work makes provision for students’ ongoing supported research
and carrying out of chosen practical activities whilst providing a suggested range of tasks
and practicals to provide background knowledge.
The unit provides the opportunity for:

• class lessons
• self-supported study
• practical sessions
• teacher/lecturer demonstration
• choice practical sessions.
Supporting students with varying abilities and experience

The nature of this unit allows for differentiation by level of support and guidance for
students in the selection and use of resources for investigation. Students should be directed
towards a suitable country for investigation where there are appropriate resources available.
The background information booklet could be simplified or a simpler text, e.g. Food Around
the World used for the introduction. The use of the suggested proformas and charts will
make investigative work more straightforward and the use of IT facilities will also greatly
assist students in the use of proformas for presentation of the report.
A range of suggested tasks, in the form of optional worksheets, provide extension tasks
where required.

Resources
Due to the element of choice in this unit and the vast number of books and other resources
available on this subject, it is not possible to be prescriptive in listing resources.
The following standard texts, which provide some general information on a range of
commodities, may be useful:
Clarke & Herbert 1986 Food Facts Nelson

Davies, Jill 1997 Cooking Explained Longman
Prisk, Elaine 1991 Home Economics and Food Technology Collins
Ridgewell, Jenny 1996 Examining Food & Nutrition Heinneman
Tull, Anita 1992 Food and Nutrition Oxford
1995 The Theory of Catering Hodder & Stoughton
The following texts would be particularly valuable as general reference books covering a
wide range of foodstuffs or/and countries:
Bailey, Adrian 1994 Dorling Kindersley Dorling Excellent reference book – fairly
Encyclopedia of Kindersley concise information on a wide
Cooks’ Ingredients range of ingredients
Ridgewell, Jenny 1986 Food Around The World Oxford A little dated and very brief in all
aspects but useful for less able
students or as an introduction
Grigson, Sophie 1993 Ingredients Book Mitchell A good reference book – fairly
detailed information on a good
range of ingredients
Ortiz, 1992 The Encyclopedia of Dorling An excellent reference book –
Elizabeth Lambert 1992 Herbs, Spices and Kindersley detailed information on traditional
Flavourings foodstuffs from a range of countries
Ward, Suzie 1997 The Gourmet Atlas Apple A very good reference book – useful
for the teacher/lecturer to check
sources
The following texts would be particularly useful for providing information on specific
traditional foodstuffs:
Hom, Ken 1994 Ken Hom’s Pavilion Books Excellent – detailed information on
Chinese Kitchen Chinese ingredients and recipes
Bharadnaj, 1996 The Indian Pantry Kyle Cathie Ltd A good book – ideal layout for
research – fairly detailed
information on commodities with
traditional recipes for each
Various 1997 The Italian Cooking Anness Pub. Ltd. Excellent – detailed information
Encyclopedia on a good range of ingredients
The following videos are informative, up-to-date and cover both traditional foodstuffs and
recipe preparation:
Ken Hom Cooks Chinese, BBC videos (£6.99)
Valentina Harris Cooks Italian, BBC videos (£6.99)
Other TV series, e.g. Antonio Carluccio’s Italian Feast, would be interesting and useful to
students investigating other countries.

A range of CD-ROMs are now available and although the information provided tends to be
very brief some students may find this type of resource adds variety to their research, e.g.
World Cuisine – Chinese, Madeline Grey, Oasis Blue Production, 1996.
The following format/headings may be useful when compiling a list of resources available
within your school/college:
Hospitality – Int. 2 Foods of the World - Resource Database
Reference books
e.g. World Book Encyclopedia
CD-ROMs
e.g. Newspapers (food features)
The Grolier Multimedia Encyclopedia
National Geographic on CD-ROM
World Cuisine CD-ROMs
Magazines
e.g. BBC Good Food
Good Housekeeping
Tesco’s Recipe Magazine
Daily Newspapers
e.g. The Scotsman
The Daily Telegraph
World Wide Web

Web sites featuring cuisine from different countries
Books
Author Date Title Published
Hom, Ken 1994 Ken Hom’s Chinese Kitchen Pavilion

Suggested scheme of work
Suitable for 20 x 2 hour sessions (or could be adapted for 40 x 1 hour or to suit time
allocation, as appropriate).
Session no. Outcome no. Topic

1/2 1 Introduction to unit
Issue student workbook
Define characteristics of foodstuffs
2/3 1 Introduce report proforma

Discuss countries suitable for investigation and
availability of resources, e.g.visit library
4 2&3 Introduction to characteristics of traditional dishes

Video and sample practical session
5-13 1&2 Continue to introduce background information from

student workbook and carry out the suggested
practical sessions (non-assessable) throughout the next
few sessions as required
Students will identify and investigate a range of

traditional foodstuffs from a country of their choice.
Students will identify and investigate the characteristics
of a range of traditional dishes suitable for preparation
for Outcome 3
Students will submit food orders for at least five dishes
for Outcome 3
Allow at least 40% of time allocation for this,
i.e. 16 hours
14-17 3 Students will prepare at least five traditional dishes
from their chosen country for assessment – allow 20%
of time allocation for this outcome, i.e. 8 hours
18-19 1,2 &3 Remediation, reassessment or completion of report or
student workbook tasks
20 Evaluation
The suggested practicals for each country may be used in order to incorporate practical
sessions over the first few weeks of this module until students are ready to carry out their
chosen practicals for Outcome 3
The workbook provides the required background information but it should be noted that the
suggested tasks are optional and may be used if desired to illustrate the background
information.

Details of introductory sessions
Sessions 1/2 (3/4 hour)
Upon completion of these sessions students should:

• have received their Student Workbook and Background Information
• be aware of the three outcomes of the unit and the assessment procedure
• have completed the spray diagram on the main factors which influence the traditional
foodstuffs of different countries (see teacher/lecturer reference sheet)
• have an understanding of some of the factors which influence the traditional foodstuffs
and dishes in different countries of the world (use Student Workbook – Introduction to
China as an example)
• have read the information sheet on characteristics of foodstuffs and looked at the example
given for potatoes
• be able to define the characteristics of foodstuffs (Outcome 1b)
• have completed the Characteristics of Rice Proforma in the workbook.
Sessions 2/3
Upon completion of these sessions, the student should:

• have received their Report Proforma
• have discussed suitable countries for investigation due to availability of resources
• be able to identify traditional foodstuffs (Outcome 1a)
• be able to identify traditional dishes (Outcome 2a) – see the information sheet
Characteristics of Traditional Dishes and use suggested practical dishes (non-assessable)
as examples for layout.
If students have not had an induction from school/college library it would be appropriate at
this stage in order to facilitate investigative research using a variety of sources.
Session 4
Upon completion of this session, students should:

• be able to identify the characteristics of traditional dishes (Outcome 2b)
• have produced an example of an authentic traditional dish which is of an acceptable
standard and was produced in a safe and hygienic manner (Outcome 3).
Other sessions are explained in fuller detail in the overview on previous page.

Session 1: Introduction – Teacher Reference Sheet
Introduction to the main factors that influence traditional foodstuffs

The following points may be used as part of a class/group discussion to aid students to
produce a spray diagram (in student workbook) on the factors, that influence the traditional
foodstuffs in different countries. This will form part of the introduction to the topic.
Climate and geography

• type of farming
• availability of food
• staple foods
• seasonal variations
Culture
• traditions – ethical beliefs, feasts
• eating patterns, family meals – lifestyle, type of work, shopping facilities
• method of preparation – cooking methods
Religion
• taboo foods
• dietary laws or requirements
Social
• knowledge of food and nutrition
• peer pressure
• advertising
Economic
• proportion of income available for food
• cost of foodstuffs
• cost/availability of fuel
• government policy
Technology
• ease of transport/distribution of foods
• the effect of processing/manufacture
• availability of different convenience forms of foodstuffs
• effect on agriculture
• domestic technology/cooking methods
It would also be pertinent to point out that the increased popularity of foreign foods in
Britain has been influenced by the following factors:
• increased foreign travel/holidays
• Britain is now a multiracial/multicultural society
• people have different ethnic and cultural origins
• increased number of foreign restaurants/take-aways
• increased trade – imports/exports
• TV/media promotion.

Student workbook
and
Background Information
Foods of the World
Hospitality: Practical Cookery (Int 2)

Introduction
This unit gives you the opportunity to carry out research into commodities used and dishes
produced from a country of your choice.
To be successful in this unit you have to:

1. identify a range of traditional foodstuffs used in one specific country
2. investigate a range of traditional dishes produced in one specific country
3. produce a range of traditional dishes from the specified country.
Assessment
(see Unit Assessment – Section 5 candidates’ guide)
Acceptable performance in this unit will be based on satisfactory achievement of the

following.
Outcome 1
You are required to:
(a) identify at least two traditional foodstuffs specific to the country of your choice from
eight of the following categories: herbs, spices, cereals, pulses, meats, poultry, fish,
vegetables, fruit or dairy products
(b) describe in detail the characteristics of at least one foodstuff from eight of the above
categories (i.e. at least eight in total)
This evidence should be provided in report form together with that of Outcome 2.
Outcome 2
(a) identify at least three examples of traditional dishes specific to the country of your choice
from eight of the following categories: cold dishes, soups, meat dishes, fish dishes, rice
or pasta dishes, vegetable, potato, salad, sweets, pastries or breads (i.e. 24 in total)
(b) describe in detail the characteristics of five of these traditional dishes (one each from
different categories).
This evidence should be provided in report form together with that of Outcome 1.
Outcome 3
(a) produce the five dishes identified in Outcome 2b to an acceptable, edible standard
(b) ensure the dishes are traditionally accurate for the specified country
(c) produce the dishes in a safe and hygienic manner.
This evidence will be assessed by the teacher/lecturer using a structured, observational

checklist.
Hospitality – Practical Cookery: Foods of the World (Int 2) S.1

Foods of the World
Traditionally people in different countries relied on local foodstuffs to prepare their meals.
These foodstuffs depended on the geography and climate of the country which influenced
what could be grown, reared or gathered locally. Nowadays there are many other socio-
economic factors which influence the availability of local foodstuffs.
Task
Discuss with your class/group the main factors that influence traditional food choices.
Present the results of your discussion in a spray diagram.
Main factors
which influence
traditional foodstuffs
in different countries
One of the most stimulating aspects of studying food is sampling new foodstuffs and dishes.
Why do you think foreign foods are so popular in Britain today?

Information Sheet – Characteristics of foodstuffs
What are the characteristics of foodstuffs?

Characteristics are distinctive qualities or properties, e.g. a distinctive flavour, colour or
texture.
The following headings can be used to describe in detail the characteristics of a particular
foodstuff. Not all headings will be appropriate for all foodstuffs. Remember to choose
foodstuffs to investigate that you can find detailed information on.
Origin the type of animal or plant, country or climate of origin
Production a description of how it is produced or processed,

e.g. from raw material to foodstuff
Quality or types the list of types, range of qualities, grades or varieties available,
including convenience forms
Storage any special conditions required for storage
Properties e.g. adds flavour, colour, texture, thickening, bulk, sweetening,

setting agent, air, or enhances preservation, emulsifying, shortening
or binding
Nutritional value an explanation of the nutritional value plus non-starch polysaccaride

content (if appropriate)
Uses in a range of sweet and/or savoury dishes
Traditional dishes particular uses, e.g. noodles in chow mein

Sample answer sheet – Characteristics of foodstuffs
Traditional foodstuff: potato
Specified country: Britain
Origin Potatoes are the underground tuber of a plant from the solanum
family. A single plant may produce several kilos of potatoes
Production New potatoes are harvested from early May onwards and the main
crop from September onwards
Quality or types Vegetables are graded by the European Union as follows:
Extra class – top quality
Class 1 – good quality
Class 2 – reasonable quality
Class 3 – low marketable quality
Choose firm, unblemished potatoes which are evenly sized and
shaped. The skin of different types of potatoes can vary in colour
from pale gold to pink to dark brown depending on the variety. The
colour of the flesh can also vary from white or cream through to
deep, soft yellow. The texture of the cooked potato tends to fall into
four categories: floury, firm, waxy or salad.
These characteristics determine their suitability for end uses:
• all-purpose varieties include King Edward’s, Maris Piper and
Pentland Hawk
• baking varieties include Estima, Golden Wonder, Pentland Dell and
Pentland Squire
• salad varieties include Jersey Royal and Pink Fir Apple
• good chipping varieties include Maris Piper and Pentland Dell
• convenience forms include canned, frozen, cook-chill products,
crisps, etc.
Storage Store fresh potatoes in a cool, dark, well-ventilated place because
light will cause them to develop green patches
Properties Potatoes are an economical and filling staple food used to add bulk
to the diet.
Nutritional value Potatoes are composed of about 80% water and about 19% starchy
carbohydrate which provides energy in the diet
New potatoes provide vitamin C
Potatoes are also a useful source of non-starch polysaccaride if the
skins are eaten
Uses Potatoes are extremely versatile. They can be boiled or baked in their
skins or peeled and mashed, roasted sauteed or fried.
Traditional dishes List

Introduction to China
China covers a vast area of eastern Asia with drastic variations in geography and climate
from that of the Gobi desert in the north to the fertile river valleys of the south. The contrasts
in geography and climate have led to a diverse range of traditional foodstuffs and cooking
styles. There are four major cooking styles in the north, south, east and west. China is about
the same size as the USA but has a population of about four times higher.
Culture
China is one of the poorest countries in the world and consequently the Chinese people are
very economical in their choice and use of foodstuffs. One in five of the world’s population
lives in China and over half of them live and work on the land. The pressures of such a large
population has meant that every patch of fertile soil is used for agriculture and that demand
for food has always exceeded supply.
Traditional foodstuffs
Rice is the staple food in the south, where it is grown, and noodles made from wheat are the
staple in the drier north and west. Many Chinese follow a mainly vegetarian diet eating meat
only once or twice a week, partly because of the lack of suitable land for grazing, which
means that chickens, ducks and pigs are more popular with farmers, and because religions
such as Buddhism encourage this type of diet. However, the long coastline plus many rivers
and lakes has meant that fish plays an important part in the Chinese diet.
Cooking traditions
Chinese food has a distinctive appearance, taste and smell.
The Chinese believe that each food ingredient has either yin (cooling), yang (heating) or yin
yang (neutral) properties. Yin foods include duck, crab and bean sprouts. Yang foods include
most meats, prawns, lobster, herbs, garlic and chilli, whilst rice and Chinese vegetables are
neutral.
Chinese taste buds recognise five tastes: salty, sweet, sour, bitter and peppery hot. Most
Chinese dishes include combinations of these flavour, e.g. sweet and sour pork.
A major feature of Chinese cooking is ‘waste not, want not’ and so they tend to eat
everything, including skin and offal, and always use the bones for stock. This rule also
applies to their use of fuel and so stir frying, where food is cut into small pieces which can
be cooked quickly is the most popular method of cooking.
Traditional dishes/eating patterns

A typical Chinese meal pattern: Breakfast may consist of a bowl of rice or noodles.
Snacks, e.g. dumplings filled with vegetable paste, hard boiled eggs or pancakes.
Family meals, e.g. lunch or supper, tend to be based on large amounts of rice or noodles
with four or five other dishes served together. Each person has their own bowl of rice and
helps themselves to the other, mainly vegetable, dishes. Soup is served at any time throughout
the meal.
A traditional Chinese banquet always consists of eight dishes.

Suggested tasks
Find out more about the staple food of China – rice:
• read the Information sheet – Characteristics of Foodstuffs and look at the Example for
Potatoes;
• complete the proforma sheet Characteristics of Traditional Foodstuffs for rice (see
resource list);
• watch the BBC video Ken Hom Cooks Chinese on how to cook rice and how to prepare
egg fried rice.
Suggested practicals
Try out Chinese cooking methods and dishes:
• egg fried rice
• stir-fry chicken noodles.

Introduction China Worksheet
Traditional foodstuff – Rice

Chosen country – China
Use the following headings to help you to make notes when carrying out your research into
foodstuffs. Refer to the information sheet Characteristics of Foodstuffs for further help.
Origin
Production
Quality or types
Storage
Properties
Nutritional value
Uses
Traditional dishes
Suggested resources
Dorling Kindersley Pocket Encyclopedia of Cooks’ Ingredients Examining Food and
Nutrition
Ken Hom’s Chinese Kitchen Food Facts
The Gourmet Atlas Food and Nutrition
The Indian Pantry

Introduction to France
France is the largest country in Western Europe and well placed to have the best of everything.
It stretches from the Normandy coast on the English Channel in the north to Provence by the
Mediterranean in the south and from the borders of Switzerland and Germany in the east to
the Bay of Biscay in the west. France is basically an agricultural country with great regional
variations because of differences in climate and soil. This provides conditions suitable for
crop growing, dairy farming, pigs, sheep and poultry. In the south, where the climate is generally
warmer, market gardening is popular. Grapes are another important crop in suitable areas.
Culture
The French love eating and French cuisine is one of the greatest in the world – many of the
all-time classic dishes are French. The French like to shop weekly or even daily in outdoor
markets where they invest a great deal of time and discussion choosing the best quality
foodstuffs. They like to use seasonal produce and preserving is still a popular skill. Food is
important to the French and mealtimes are family occasions to be shared and enjoyed. Wine
accompanies most meals and also forms the basis of many famous dishes, e.g. coq au vin.
Local foodstuffs reflect the geography and climate of each region. In the dairy farming north
creamy sauces are popular along with apples and fish. Further south pork dishes are popular
and along the Atlantic coast seafood is popular. In the warmer south tomatoes and other
Mediterranean vegetables feature strongly. Herbs are widely used everywhere. The French
export wine, cheeses and bread.
Cooking traditions
Many of the world’s greatest chefs are French and there is a worldwide interest in French
cuisine. French cooking is based strongly on homegrown ingredients which are both
regional and seasonal. The Industrial Revolution did not affect France in the same way as it
did Britain, and France continued to attach great importance to agriculture. French
farmhouse cooking has been an important influence in French cuisine. There are two basic
groups of ingredients used in most dishes: fats (oil or butter used to saute the ingredients)
and flavourings (garlic, shallots or onions). The French in general enjoy eating out and they
demand quality and value for money from bistros to top restaurants. They are very much a
cafe society and consequently there is a great demand for ready made products,
e.g. charcutiere (pork products) and patisserie (pastries).
A typical French meal pattern:
Le petit dejeuner (breakfast): milky coffee with bread or croissants.
Le dejeuner (lunch): a starter, main course and cheese or a snack meal.
Le diner (dinner): usually soup, main course and cheese and a sweet
Souper (supper):
Bread is usually served with every meal and traditionally baguettes were baked twice a day
in France so that the bread was always fresh.
Suggested tasks
Find out more about the herbs used in French cooking.
Herbs are widely used in French cooking and the French like to use culinary herb mixtures,
e.g. Bouquet Garni, Fines herbes and Herbes de Provence, to flavour their dishes. Find out
what these contain.
• Quiche Lorraine

Introduction to France Worksheet
Use the resources available to find out about:
Bouquet garni
Fines Herbs
Herbes de Provence
Other herbs used
Suggested resources
Dorling Kindersley Pocket Encyclopedia of Cooks’ Ingredients
The Encyclopedia of Herbs, Spices and Flavourings
French cookery books
Food Facts
Food and Nutrition

Introduction to India
India is another vast country (over a million square miles) with great variations in climate,
geography, religion and customs which have resulted in lots of regional variations in food
preparation and cooking. Indian food reflects the colourful and varied life led by its people.
The temperate climate in the north means that sheep can be reared whereas in the humid
tropical conditions of the south west coconuts and bananas flourish.
Culture
Around 70% of Indians work in agriculture and more than 50% are vegetarian: this is because
many are too poor to buy meat and also because religion has a very strong influence on the
Indian diet. There are hundreds of different religions, many with their own customs and taboos.
For example, Hindus and Sikhs are prohibited from eating beef. Alcohol is also taboo.
Fish is readily available in the east around the Bay of Bengal and coconuts grow here in the
hot and humid climate. Pulses and vegetables are grown in the west where the people are
mainly vegetarian. Breads are preferred in the north where wheat is grown, and cattle and
sheep are reared, making lamb a popular choice. Ghee (clarified butter) is also used here.
Local market stalls sell a wide variety of fresh fruit, vegetables, herbs and spices in towns or
villages.
Cooking traditions
Good food depends on quality as well as skill and Indians much prefer to eat at home where
they are assured of quality. Indian cooking is the most aromatic type of cooking because of
the use of spices: masalas or spice mixtures are the essence of Indian cooking. Spices are
traditionally ground by hand and blended according to old family recipes. Spicy foods do
not need to be hot, it is the use of chillies which make the food hot. The word curry means a
sauce, whereas madras means hot. Hot and spicy foods are served in hot, humid climates to
encourage perspiration which helps to lower body temperature. Tandoori food is marinated
in yogurt and spices and cooked in a tandoor oven.

The food is drier with thicker sauces in the north and Indians here traditionally eat with their
fingers and use flat, round, unleavened chapati breads to scoop up the food. In the south,
where rice is grown, curries are served in more liquid sauces and eaten with rice, which
soaks up the sauce.
A typical meal may consist of:
One or two meat or poultry dishes, one or two vegetable dishes and a pulse dish (dhal), all
served with rice or breads and yogurt, a salad, and a selection of relishes and chutneys.
Desserts, if served are usually made from condensed milk.
Food is served in katoris (small bowls) on a thali (round metal tray) from which everyone
helps themselves.
Suggested tasks
Find out more about the influence of religion on traditional eating patterns.
Draw up a chart to show the influence of different religions on the eating habits of the population.
Plan a typical Indian meal using the recipe books available.
Indian breads with raita and Chicken curry served with rice.

Introduction to India Worksheet
Use the resources available to complete the following table.
Country Region Dietary laws/requirements or taboos
Plan a typical Indian meal
Suggested resources
Examining Food and Nutrition
Food Around the World
Indian recipe books
The Gourmet Atlas

Introduction to Italy
Italy is a long narrow peninsula surrounded on three sides by the Mediterranean. Ingredients
and cooking traditions are different in each region since foodstuffs differ because of the
geography and climate of each area. The north is more fertile and also suited to dairy farming,
consequently butter is used here instead of olive oil. In the south a range of vegetables and
citrus fruits are grown and ripened by the warm Mediterranean sun. The long coastline
means that seafood is popular in the coastal areas.
Culture
Italy rates amongst the richer nations in the world but there are vast differences between the
standard of living in the prosperous industrial north and the much poorer agricultural south.
This is reflected in the food and cooking of the different areas. However, all Italians regard
quality and freshness of foodstuffs as very important and so tend to base their cooking on
local produce. They, like other Mediterranean people, prefer to buy their foodstuffs at local
outdoor markets and they also like to shop in the local delicatessens which are packed with a
vast array of fresh and preserved ingredients, e.g. cheese and salamis.
Pasta is a major feature of Italian cooking – a nutritious staple food which can be
transformed into an infinite array of shapes and sizes. It is an essential part of every meal.
The word pasta means dough. It is made from hard, durum wheat which produces a soft,
elastic dough. At the last count there were about 600 different varieties of pasta but there are
two main types: pasta fresca (fresh pasta) and pastasciutta (dried pasta).
Cooking traditions
Italian cookery is thought to be one of the world’s best cuisines and it reflects the colour and
vitality of the country. It also reflects the history of the country and the fact that Italy was
only unified in 1861 – before that each region had its own distinct cuisine which was based
on what could be grown or gathered locally. One of the main differences is that the
Northerners eat flat, ribbon-shaped pasta and the Southerners eat round, tube-shaped pasta.
Generally simplicity is the key of Italian cooking and they like to take the best, freshest
ingredients and cook them simply.
A typical meal pattern would be: breakfast (strong coffee and buttered bread), lunch and dinner.
A typical meal may consist of:
Antipasto (meaning before the meal): a selection of appetisers
Il primo (the pasta course): a pasta or rice dish
Il secondo: fish, meat and vegetables dishes in sequence
Fruit or a dessert.
(The Italians do not serve vegetables as an accompaniment but serve vegetable dishes as part
of the meal.)
Suggested tasks
Find out more about pasta.
Watch the video Valentina Harris Cooks Italian, which includes information on preparing
pizza and pasta.
Find out how pasta is made and draw a table to illustrate the many different types of pasta
available.
• Pizza Margherita and Grissini

Introduction to Italy Worksheet
Use the resources available to supply the following information.
Explain how pasta is made.
Types/varieties of pasta
Tubular types Flat ribbon types
Name/illustration Description Name/illustration Description
Suggested resources
Food Facts
Examining Food and Nutrition
Food and Nutrition
The Italian Cooking Encyclopedia

Introduction to Japan
Japan is made up of four main islands and 3000 smaller, mainly uninhabited, ones. The region
is an earthquake zone and about 75% of the country is mountainous and covered in forests,
forcing the population to live on the coastal plains. This small area suitable for habitation is
covered in cities, factories and rice fields – the countryside is a patchwork of paddy fields
and there are there are even paddies between the houses in the suburbs of Tokyo. There is
little space left for vegetable growing or grazing.
Culture
Until 100 years ago the Japanese were mainly Buddhist and therefore did not eat meat.
Today, because of the lack of suitable grazing land, they still tend to eat very little meat.
The Japanese tend to shop daily and rely mainly on fresh, local, seasonal produce for their
cuisine. Japanese food is generally very healthy and low in cholesterol, which means they
have a very low rate of heart disease; however, the higher rates of salt in seasonings
contribute to hypertension. Seafood and seaweed are widely used and are rich in minerals.
The Japanese are a nation of islanders and fish and seafood play a major part in their diet.
They also eat raw fish if it is exceptionally fresh.
Seaweed is also an important product and is both gathered and cultivated.
Because of the lack of suitable arable land the Japanese are very resourceful and tend to
gather seasonal produce where possible, e.g. wild mushrooms and edible plants.
Cooking traditions
The philosophy of Japanese cooking is simple, artistic presentation and respect for ingredients,
ensuring each flavour in every dish is brought out to the full extent. They rely on high
quality ingredients which are simply cooked and lightly seasoned or served raw. This results
in a very clean fresh flavour. The Japanese believe that it is logical to add seasonings to a
dish in the following order so that they can be properly absorbed by the foodstuffs: sa (sugar),
shi (salt), su (vinegar), se (soy sauce), and so (miso paste). Kaiseki chefs place great
importance on the arrangement of food on the plate and will spend a lot of time arranging a
small amount of a variety of ingredients on the plate. They are also very aware of the four
seasons and this is reflected in their choice of food.

The Japanese eat with chopsticks and prefer to eat small, delicate portions of a selection of
dishes.
The dishes in a meal would be served in the following order: appetisers, clear soup, sashimi,
grilled fish, simmered dish, deep fried dish, steamed dish and salad. Rice, pickles and miso
soup are the basis of most meals.
Suggested tasks
Tofu is widely used in Japan and China. Find out what tofu is and how it is used.

Introduction to Spain
Spain covers a diverse area from mountain ranges to plains. Each area yields different
foodstuffs and consequently different traditional dishes. In the north there is more rain so
crops can be grown and land here is suitable for grazing, while in the south, where it is much
hotter, there are fertile orchards where oranges are grown. Olives grow well in the drier
areas but little flourishes in the central plateau where the climate is more extreme.
Culture
Spain’s long history has been influenced by many countries and the Spanish have taken
readily to new ingredients and cultures. In recent years much of the population has moved
away from the countryside to the cities and industrial centres.
The Spanish consume the largest quantity of olive oil in the world. This oil is produced by
crushing olives which grow well in the hot, dry conditions. Cheese is produced from sheep’s
milk in the central plains which provide rough grazing. The Mediterranean vegetables, e.g.
tomatoes, onions, peppers and garlic, grow well in more fertile areas and feature strongly in
Spanish cooking. Parsley is used in large quantities and nuts are also popular in sauces.
Spain exports olive oil, citrus fruits and sherry.
Cooking traditions
Spanish cooking is simple – it is basically a peasant cuisine which uses fresh local produce
and relies on making a little (often of fairly poor quality) go a long way. Spanish dishes tend
to have natural flavours and are presented in a straightforward manner without fancy sauces
or dressings. The Spanish judge a dish on its flavour and not the presentation.

A typical Spanish meal pattern may consist of:
Breakfast: a quick and easy meal of coffee and a pastry or perhaps hot chocolate and churros
taken in a cafe on the way to work. The mid-morning snack would be very similar.
Lunch, which may start with tapas* is eaten about 2 o’clock. A snack or tapas may be eaten
about 6 o’clock and the evening meal at any time after 10 o’clock. This is usually a large
meal and may last several hours. The Spanish like to eat lots of freshly baked crusty bread
with all of their meals.
*Tapas are basically appetisers – small servings of a range of hot and cold dishes displayed
along the length of the counter in bars or cafes.
Suggested tasks
Find out more about olive oil.
Find out how olive oil is produced and draw up a table showing the different types you can
buy and the cost per 100 ml.
• Paella (recipe not provided).

Introduction to Spain Worksheet
Use the resources available and carry out a survey to find out the following.
How is olive oil produced?
Type of olive oil Definition Make and cost per 100 ml
Suggested resources
Food and Nutrition
Food Facts
Sophie Grigson’s Ingredients Book
The Encyclopedia of Herbs, Spices and Flavourings
The Italian Cooking Encyclopedia

Section 3
Student Report Proforma
Foods of the World

Suggested format/layout for report
You will be required to produce a report to present the results of your investigations into the
traditional foodstuffs and dishes of your chosen country. Your report should be presented in
the following manner.
Foods Front cover The front cover of your report must provide the following
of
the information:
World • name of unit
• your name and name of centre
• date of completion
• an appropriate cover design or illustration if desired.
map Introduction You should draw or copy a map of your chosen country or
vwvwvwvwvw
its situation and write a brief introduction to the geography
vwvwvwvwv
vwvwvwvwvw and climate.
map Plan of ideas for Use the chart or a spray diagram to identify a wide range of
vwvwvwvwvw
vwvwvwvwv
investigation traditional foodstuffs and dishes from the specified ranges
vwvwvwvwvw
using the resources available to provide the ideas.
➪
Traditional You must provide detailed information on the characteristics

foodstuffs and of a selection of traditional foodstuffs particular to your
their characteristics chosen country from the given range. You must select eight
➪
foodstuffs from the range and give two examples of each.

You must then choose one foodstuff from each of the eight
categories and provide detailed information on the
characteristics of each one.
Traditional You must provide detailed information on the characteristics

Spain
Paella
characteristics of a selection of traditional dishes particular to your
Vwvvvvvvvwvwv
vvvvwwvvvwvw
chosen country from the given range.
vvvvwwvwvwvw You must select eight dishes from the range and give two
vwvwvwvwvwvw
examples of each.
You must then choose one dish from each of five of the
categories and provide detailed information on each of these
dishes. You will cook these five dishes for Outcome 3.
Traditional You should provide information where appropriate on the

methods or utensils traditional methods of preparation and cooking in your
Paellia pan
vwvwvwvwvww
vwvwvwvwvwvw chosen country.
Glossary
Glossary of terms You should provide an alphabetical list of any new terms
you encounter during your research, e.g. unusual foodstuffs
or utensils.
Biblio Bibliography List all the resources, e.g. books, CD-ROMS, leaflets,
magazines, etc., used to compile your report.
Author Title Publisher Type of resource

Checklist – Traditional foodstuffs and dishes
Chosen country
Use a selection of the resources available to identify the range of traditional foodstuffs and
dishes particular to your chosen country.
Traditional foodstuffs – you must give at least two examples of eight of the following:
Herbs
Spices
Cereals
Pulses
Meats
Poultry
FishVegetables
Fruits
Dairy products
Traditional dishes – you must give at least three examples of eight of the following:
Cold dishes
Soups
Meat dishes
Fish dishes
Rice or pasta
Vegetable
Potato
Salad
Sweets
Pastries
Bread
Traditions – e.g. methods of preparation or cooking, utensils:

Characteristics of foodstuffs
Chosen country
Traditional foodstuff
Use the following headings to help you to make notes from a selection of resources when
carrying out research into foodstuffs. Refer to the information sheet – characteristics of
foodstuffs.
Origin
Production
Quality and/or types
Storage
Properties
Nutritional value
Uses
Traditional dishes
Notes

Characteristics of traditional dishes
Name the specified country.
Name the traditional dish.
Describe the characteristics of your chosen dish, e.g.

• give an explanation of any foreign words
• list and explain the characteristics of any traditional foodstuffs used
• give a description of special cooking methods which may be used
• explain the history of the dish.
List the ingredients used and the quantities required.
You will need to consult your teacher/lecturer about the number of portions to be served and
any ingredients which may require to be changed.
Try to choose recipes which are suitable to be prepared in school/college.
Now write out the method of work explaining any new processes in detail.
Choose recipes that use suitable equipment and are within your ability to prepare to an
acceptable standard for assessment.
Describe any variations on the recipe you find during your research.
See suggested practical recipes for examples of how to present your work.

Section 3
Student Recipes
Foods of the World

Traditional Recipes (Non-assessable)

Traditional dishes – China
Chow mein
In Chinese chow means to stir fry and mein means noodles, so chow mein means stir fry
noodles. Chow mein can be served as a snack or as part of a meal. Stir frying involves
heating a small amount of oil in a wok, which is designed to focus the heat in the centre of
the pan which shortens the cooking time and so uses less fuel.
Chicken Chow Mein
Ingredients
75 g noodles
1 small chicken fillet
1 clove garlic
1 piece red pepper
2 mushrooms
2 spring onions
50 g bean sprouts
1 x 15 ml oil
25 g cashew nuts
2 x 15 ml soy sauce
Method
1. Cut the chicken into thin strips. Crush or chop garlic.
2. Wash the pepper and cut into thin strips. Wash and slice the mushrooms.
3. Wash the spring onions and cut diagonally into 2.5 cm strips. Rinse the bean sprouts in a
sieve.
4. Half-fill a medium pan with water and bring to the boil. Simmer noodles for 5 minutes.
Drain.
5. Heat the oil in a frying pan or wok. Add the chicken and garlic and stir fry for 2 minutes.
6. Add the spring onions, red pepper, mushrooms, and cashew nuts. Stir fry for 3 minutes.
7. Add the bean sprouts and soy sauce and continue to stir fry for 1-2 minutes.
8. Stir in the noodles and serve immediately.
Variations
Beef chow mein – replace chicken with beef.

Singapore chow mein – replace chicken with shrimps, onion, bacon and pork.

Traditional Dishes – China
Rice
In China rice is not considered as a dish but is usually served as a bulk food to accompany
the other dishes. Rice is usually served plain, boiled or steamed. The Chinese help
themselves to small amounts of the main dishes with their chopsticks placing the food in
their own rice bowl before lifting this to their mouth and eating small amounts at a time.
Fried rice is served if there is a shortage of savoury dishes or to use up leftover scraps of
meat or vegetables.
Fried rice
Ingredients
150 g long grain rice
2 x 15 ml oil
1 egg
1 clove garlic
2 spring onions
2 mushrooms
3 x 15 ml frozen peas
3 x 15 ml sweetcorn
1 x 15 ml soy sauce
50 g cooked chicken
Method
1. Half-fill a medium pan with water, add a pinch of salt and bring to the boil.
2. Rinse the rice in a sieve. Cook rice in boiling water for about 10 minutes until tender.
3. Drain the rice.
4. Beat the egg in a small bowl.
5. Crush or finely chop the garlic. Wash the spring onions and cut diagonally into 2.5 cm strips.
6. Wash and slice mushrooms.
7. Heat the oil in a frying pan or wok. Add the garlic and rice and stir fry for a few minutes,
pressing the rice gently to dry out any moisture.
8. Add the mushrooms, spring onions, peas, sweetcorn and chicken and continue to stir fry
for 3 minutes.
9. Gradually stir in the egg and soy sauce and continue to stir fry for 1 minute.
10. Serve immediately.
Variations
Yanchow fried rice -Yangchow is a port on the Yangtze River and this rice is made using
local ingredients from this area, i.e. straw mushrooms, lotus seeds, red peppers, bean
sprouts, tomatoes, shrimps and prawns, this is the only type of fried rice, that may be served
at a banquet.

Traditional dishes – France
Quiche Lorraine
Lorraine in the Alsace region is known for its pastry dishes and use of dairy produce, e.g.
cream and cheese. The most widely known pastry dish is the Quiche Lorraine - a hot flan.
There are many variations on this dish but it is usually made with diced salt pork or green
bacon baked with eggs, cream and a sprinkling of cheese.
Ingredients
Pastry base Filling
100 g plain flour 1 or 2 rashers bacon
pinch salt 75 ml cream
62.5 g margarine or butter 11/2 eggs
1 egg yolk or 1/2 a beaten egg pinch nutmeg
a little cold water seasoning
Method
1. Preheat oven to 200°C, gas mark 6. Place shelf 1/3 from top.
2. Base: Sieve flour and salt into large glass bowl. Rub in margarine until mixture resembles
fine breadcrumbs. Mix in egg yolk and sufficient water to form a stiff dough.
3. Knead on a lightly floured table and then roll out and line an 18 cm flan ring.
4. Bake blind for about 10 minutes. Reduce oven temperature to 190°C, gas mark 5.
5. Finely chop bacon. Sauté in a little oil until cooked but not browned.
6. Beat together cream, eggs and seasonings.
7. Place bacon in pastry flan and pour over egg mixture.
8. Bake until golden and set.
Variations
Quiche – also made using, e.g. mushrooms, courgettes, etc.

Tarte a l’oignon – (onion tart) – sauté bacon with 1 sliced onion until soft but not browned.

Traditional dishes – India
Curry
The word curry is derived from the south Indian kari, which means something in a spicy
sauce. A real Indian curry is made from skillfully blended spices, condiments and coconut.
Curries are traditionally served with rice and breads and should be cooked in advance to
allow the flavours time to develop.
Murgh ka salan (chicken curry)
Ingredients
1 x 15 ml oil
1 medium onion
1 x 1 cm stick cinnamon
1 clove
1 bay leaf
2 small green cardamoms
1 x 1.25 ml ground ginger
1 x 1.25 ml garlic powder
1 x 1.25 ml chilli powder
1 x 1.25 ml ground turmeric
1 x 1.25 ml ground cumin
4 x 15 ml natural yoghurt
pinch salt
100 ml water (or 100 g tin tomatoes + juice)
75 g cooked chicken
25 g creamed coconut
Method
1. Peel and dice onion.
2. Heat the oil in a small pan and fry the onion until golden brown.
3. Stir in the cinnamon, clove, bay leaf, cardamoms and fry for 1-2 minutes.
4. Stir in the ginger, garlic, chilli powder, turmeric and cumin. Fry for 1-2 minutes.
5. Add the yoghurt and salt. Place a lid on the pan and cook for a few minutes until the
moisture has evaporated.
6. When the oil starts to separate from the mixture stir in the water and/or chopped tinned
tomatoes and chicken.
7. Bring to the boil and simmer with a lid on for about 15 minutes. Add coconut and simmer
for 5 minutes.
8. Taste and adjust seasoning and consistency if required.
9. Serve with plain boiled rice or a pullao rice dish.
Variations
Murgh tomatar – tomato and chicken curry.
Anda kari – egg curry.
Kofta kari – meatball curry.

Traditional dishes – India
Naan breads
Indian dishes are traditionally served with breads. Most Indian breads are cooked on top of
the cooker and are made without yeast. Naans are flat leavened breads which are
traditionally cooked in a tandoor oven. They get their traditional teardrop shape from being
stuck on the wall of the oven and stretching as they cook.
Ingredients
250 g plain flour
1.25 ml salt
1.25 ml sugar
1/2 fast-action dried yeast
4 x 15 ml natural yoghurt
6 x 15 ml milk
1 x 15 ml sesame or poppy seeds
2 x 15 ml melted butter or ghee
Method
1. Preheat oven to 230°C, gas mark 8.
2. Sieve flour, salt and sugar into large glass bowl. Stir in dried yeast.
3. Mix yoghurt and milk together.
4. Make a well in the centre of the flour mixture and gradually work in the milk mixture to
make a soft dough.
5. Knead on a lightly floured table for about 5 minutes.
6. Divide the dough into five equal pieces. Knead each piece lightly into a ball, pat and then
pull out to a flat oval shape about 15 cm long.
7. Brush one side with melted butter and place this side on a lightly greased baking tray.
8. Brush the top with melted butter and sprinkle with seeds. Leave in a warm place to
double in size.
9. Bake for 8-10 minutes until firm to the touch and golden brown.
Variations
Peshawari naans – Mix together 15 g ground almonds, 15 g caster sugar, 75 g dessicated

coconut and 4 x 15 ml milk. Roll out naan breads. Place a spoon of almond mixture on each
one, fold over and re-roll.
Find out about other types of Indian breads, e.g. chapati, poori and paratha.

Traditional dishes – Italy
Grissini (breadsticks)
Bread sticks are still sold loose in many bakeries in Turin and the north of Italy. Grissini
should be crisp.
Ingredients
200 g strong plain flour

pinch salt
1/2 packet fast-action yeast
100 ml warm water (approx.)

pinch sugar
Method
2. Base: Sieve flour, salt and sugar into large glass bowl. Stir in yeast.
3. Stir in sufficient warm water to make a soft pliable dough.
4. Turn out onto a lightly floured work surface and knead the mixture for about 8-10
minutes until the dough is smooth and elastic.
5. Tear a lump the size of a large walnut from the dough and roll it lightly between your
hands into a small sausage shape. Place on a lightly floured surface and repeat until all
the dough is used up (approx. 12-15 pieces).
6. Place the first piece of dough on a clean work surface and roll out under the spread-out
fingers of both hands until it is a long strip about 1 cm thick. Roll in optional toppings if
desired.
7. Place on a lightly oiled baking tray. Repeat with all the pieces making sure they are all
the same thickness.
8. Cover with oiled cling film and leave to rise for about 10 minutes.
9. Bake for about 7 minutes, turn and bake for another 5-7 minutes, taking care not to let
them brown.
10. Allow to cool.
Optional toppings
Sesame seeds
Poppy seeds
Finely grated Parmesan cheese

Traditional dishes – Italy
Pizza
Pizza was invented by a back street Neapolitan baker as the original fast food. It was sold as
a sort of hot sandwich to passers-by from the doorway of the shop. Pizza dough is just
ordinary bread dough enriched with olive oil. The pizza bases are traditionally thinner and
crispier in the south and thicker in the north. Pizza is traditionally cooked in a wood-burning
oven at a very high temperature which cooks very quickly.
The most popular pizza is the Pizza Margherita which is named after the nineteenth-century
Queen of Italy.
Pizza Margherita
Ingredients
Pizza base Topping
200 g strong plain flour 1 x 15 ml tomato purée

pinch salt 4 tinned tomatoes (chopped)
1/2 packet fast action yeast 50 g cheese (cubed mozarella)
1 x 15 ml olive oil few basil leaves (or pinch dried basil)
125 ml warm water (approx.)
1 x 15 ml olive oil
Method
2. Base: Sieve flour and salt into large glass bowl. Stir in yeast. Stir in oil and sufficient
warm water to make a soft, pliable dough.
3. Turn out onto a lightly floured work surface and knead the mixture for about 5-10 minutes
until the dough is smooth and elastic.
4. Flatten the dough into a circle and press and stretch out to a circle the size of a dinner
plate (about 5-7 mm thick).
5. Place on a lightly oiled baking tray, pinch the edges to make a slightly thicker rim and
rub in 1 x 15 ml olive oil. Leave to rise in a warm place.
6. Cover with tomato puree, seasoned chopped tomatoes and cubed cheese, and sprinkle
with herbs, taking care to leave the edges uncovered.
7. Bake for 10-15 minutes in a hot oven.
Optional toppings
Pizza Napoletana – anchovies, cubed mozzarella cheese and fresh basil leaves.
Pizza con funghi – tomatoes, mushrooms and mozzarella cheese.
Pizza quattro stagioni – four different quarters, one for each season, e.g. cheeses, ham,
mushrooms and olives.
Pizza all’ortolana – blanched fresh vegetables, e.g.broccoli, courgettes, spring onions, peas
and cheese.
Pizza in bianco con erbe aromatiche – sprinkle dough with fresh chopped mixed herbs and
olive oil.

Section 3
RESOURCE DATABASE
FOODS OF THE WORLD

Books Reviewed
Hospitality: Practical Cookery (Int. 2)

The following database contains the reviews of a very small selection of the many books
available on this topic. The recommended texts are stated in the support notes.
The following books were available in local libraries and bookshops.

Hospitality – Practical Cookery: Foods of the World (Int 2)
PUBLISHER
Country Title Author Date ISBN Notes
Caribbean Caribbean Cookery SOOKIE, Devina 1994 Apple Press ✓ Recipes

1 85076 488 3 Commodities
Cooking Traditions
Caribbean Foods of the World – WELDON, Kevin 1993 ✓ Recipes One of a series – mainly recipes
Creole and Cajun 0 316 90604 2 Commodities with some information on
Cooking Traditions ingredients and background
China All Colour Chinese 1993 Reed Consumer ✓ Recipes Fairly brief notes on ingredients
Cookbook Books ✓ Commodities but good range of recipes
1 856131157 Cooking Traditions
China Best Ever DOESER, Linda 1997 Anness Publishing ✓ Recipes Part of a series. Brief but useful
Cooks’ Collection 0 75252 392 9 ✓ Commodities information on ingredients.
– Chinese ✓ Cooking Traditions A good range of recipes
China Chinese Cookery MARK, Willy 1984 Macdonald & Co ✓ Recipes OK but more for background
Masterclass 0 356 10601 2 Commodities reading. A little dated
✓ Cooking Traditions
China Chinese Cooking ELLWOOD, Caroline 1993 Chancellor Press ✓ Recipes Very brief information but
1 85152 3219 ✓ Commodities informative – one of a series
China Cookery Around the WANG, Xiao Hui 1993 Time Life ✓ Recipes Brief information on commodities
World, China SCHINHARI, Cornelia 07054411966 ✓ Commodities and interesting background reading
China Ken Hom VIDEO BBC Videos ✓ Recipes Excellent introduction to Chinese
Cooks Chinese Commodities cookery – good clear information
✓ Cooking Traditions on stir fry, steaming, etc
S.38
PUBLISHER
China Ken Hom’s HOM, Ken 1994 Pavilion Books ✓ Recipes Excellent – detailed information on
Chinese Kitchen 1851459510 ✓ Commodities Chinese ingredients and
Cooking Traditions recipes
China New Chinese LO, Kenneth 1985 Macdonald & Co ✓ Recipes Brief illustrated information on
Cookery Course 0356176630 ✓ Commodities ingredients and background
China The Taste of China HOM, Ken 1990 Pavilion Books ✓ Recipes Information on a good range of
1851452478 ✓ Commodities ingredients
China Travel with a Hot Wok HOM, Ken 1998 BBC books ✓ Recipes No traditions – features new
0563383941 ✓ Commodities ‘fusion cooking’, i.e. East meets
Cooking Traditions West
China World Cuisine Chinese GREEY, Madeleine 1996 Oasis Blue ✓ Recipes Fairly brief information on
(CD-Rom) Production ✓ Commodities commodities but this CD definitely has
1551913054 Cooking Traditions student appeal with a video
demonstration. At £25 it is fairly
expensive for the information provided
but is a popular introduction to this
country.
France Hamlyn, MURFITT, Janice 1997 Hamlyn ✓ Recipes

Essential French STOCK, Dawn 0600591549 Commodities
Cooking Traditions
France Le Cordon Bleu Classic UNLISTED 1994 Dorling Kindersley ✓ Recipes History, brief glossary and
French Cookbook 0751301426 Commodities recipes with techniques
S.39
PUBLISHER
France The French Cookbook CLEMENTS, Carole 1995 Anness Publishing ✓ Recipes
1859670822 Commodities
Cooking Traditions
France Traditional French CLARKE, Maxine 1996 Ebury Press ✓ Recipes

Good Cookery Course 0091809592 Commodities
Cooking Traditions
India A Taste of India JAFFREY, Madhur 1985 Pavilion Books ✓ Recipes Brief introduction on foodstuffs.
✓ Commodities More for background reading
India A Taste of India VIDEO 1993 Home Cooking ✓ Recipes Only the barbeque video previewed –
Videos Commodities format is rather repetitive and students
Cooking Traditions did not find it stimulating
India A Taste of the Far East JAFFREY, Madhur 1993 BBC Books ✓ Recipes Covers several countries
0563360607 ✓ Commodities
India All Colour Indian HAMYLN 1994 Reed International ✓ Recipes Brief notes on traditions – good range
Cookbook 0600574555 ✓ Commodities of recipes
Cooking Traditions
India Best Ever Cook’s HUSAIN, Shezad 1995 Anness Publishing ✓ Recipes Part of a series. Brief but useful
Collection Indian FERNANDEZ, Rafi 0752523686 ✓ Commodities information and a good range of
Cooking Traditions recipes
India Easy Indian Cookery HUSAIN, Shezad 1997 Hamlyn ✓ Recipes Fairly brief abc of ingredients.
0600591956 ✓ Commodities Good range of recipes
Cooking Traditions
S.40
PUBLISHER
India Easy Indian Style COLEMAN, Mary 1997 Australian Women’s ✓ Recipes Well illustrated step-by-step
Cookery Weekly ✓ Commodities recipes and a very short section
1863930562 Cooking Traditions on ingredients. One of a series
India Indian Cookery JAFFREY, Madhur 1984 BBC Books ✓ Recipes Fairly brief information
India Indian Cooking GOOD, Naomi 1993 Chancellor Press ✓ Recipes Very brief information but
1851523200 ✓ Commodities informative
India Indian Restaurant CHAPMAN, Pat 1984 Judy Piatkus (Pub) ✓ Recipes
Cookbook 0861883780 ✓ Commodities
India Madhur Jaffrey’s JAFFREY, Madhur 1995 BBC Books ✓ Recipes Brief information on traditions
Illustrated Indian 0563370130 Commodities
Cookbook ✓ Cooking Traditions
India Step-by-step Indian OUT OF PRINT 1995 Salamander ✓ Recipes Very brief information on
0862880068 Commodities culture and fairly easy recipes
Cooking Traditions
India The Complete Indian BALJEKER, Mridula 1996 Colour Library ✓ Recipes Information on techniques
Cookbook Direct ✓ Commodities included
1858335868 Cooking Traditions
S.41
PUBLISHER
Italy Antonio Carluccio’s CARLUCCIO, Antonia 1996 BBC Books ✓ Recipes These books accompany the TV series
Italian Feast 0563371692 ✓ Commodities which would be excellent for
(& Southern Italian) ✓ Cooking Traditions introducing culture, traditional
foodstuffs and dishes of Italy if they
bring out this series in video format
Italy Complete Itlaian HARRIS, Valentina 1992 BBC Books ✓ Recipes Information on a range of dishes but
Cookery Course 056336162X Commodities written in fairly informal style making
✓ Cooking Traditions it difficult for students to use
Italy Hamlyn All Colour OUT OF PRINT 1994 Reed International ✓ Recipes One of a series
Italian Cookbook 0600578771 Commodities
Cooking Traditions
Italy Italian Food DAVID, Elizabeth 1996 Barrie & Jenkins ✓ Recipes A fairly historical bias with fairly
0712620001 ✓ Commodities complex information – less able
✓ Cooking Traditions students would find this too dry
Italy Italian Kitchen, LITTLE, Alastair 1996 Ebury Press ✓ Recipes Informal style of writing would make
Recipes from 0091813654 Commodities this difficult for some students to use
La Cacciata ✓ Cooking Traditions
Italy Pasta CROCE, Julia Delia 1997 Dorling Kindersley ✓ Recipes Lots of recipes and fairly detailed
0751304425 ✓ Commodities information on making and cooking
Cooking Traditions different types of pasta
Italy The Classic Pasta HAZAN, Guiliano 1994 Dorling Kindersley ✓ Recipes Recipes with notes and traditions
Cookbook 0751300527 Commodities
Italy The Encyclopedia JONES, Bridget 199? Apple Press ✓ Recipes Excellent on a specialised
of Pasta 0850765308 ✓ Commodities commodity
S.42
PUBLISHER
Italy The Italian Cooking VARIOUS 1997 Anness Publishing ✓ Recipes Excellent – detailed information on a
Encyclopaedia 1901289087 ✓ Commodities good range of ingredients
Italy The Top One Hundred SEED, Diane 1991 Ebury Press ✓ Recipes Not very exciting
Italian Dishes 0091750334 Commodities
Cooking Traditions
Italy Valentina Harris VIDEO BBC VIDEOS ✓ Recipes Excellent introduction to Italian
Cooks Italian Commodities cookery – pasta, pizza, etc
Japan A Taste of Japan DOWNER, Lesley 1991 BBC Books ✓ Recipes Brief but useful
Japan A Taste of Japan RICHIE, Donald 1985 Haper & Row Recipes Fairly detailed and rather dry reading
Japan Practical Japanese Cooking TSUJI, Shizuo 1986 Kodansha ✓ Recipes Good information
International ✓ Commodities
0870117629 ✓ Cooking Traditions
Japan A Taste of Japan KO, Masaki 1997 Lorenz Books ✓ Recipes Part of a series of different countries.
1859673589 ✓ Commodities Brief information on traditions and
Cooking Traditions ingredients
S.43
PUBLISHER
Mediterranean Mediterranean Flavours SEVILLA, Maria Jose 1995 Pavilion Books ✓ Recipes Informal style of writing – more
0857937201 ✓ Commodities personal observations than factual
✓ Cooking Traditions information – background reading
Mediterranean Mediterranean, RUTHERFORD, Lyn 1995 Ebury Press ✓ Recipes

Good Housekeeping Commodities
Cookery Club Cooking Traditions
Mediterranean Reader’s Digest MALLOS, Tess 1996 Reader’s Digest ✓ Recipes Very good – fairly detailed
Mediterranean Association ✓ Commodities information on foodstuffs
Cookbook 0276423011 ✓ Cooking Traditions
Middle Eastern Middle Eastern OSBORNE, Christine 1994 Prion ✓ Recipes

Cooking 1853751464 Commodities
Middle Eastern Taste of the Middle East KIMBERLEY, Soheila 1996 Anness Publishing ✓ Recipes Very brief information
Scandinavian Scandinavian Cooking MAXWELL, Sonia 1995 Apple Press ✓ Recipes

Commodities
Cooking Traditions
Spain Spanish Food and Drink PELLICER, Maria 1987 Wayland ✓ Recipes Part of a series – very simple with
Eugenia D 0850789427 ✓ Commodities little detail but may be in library
Spain The Book of Tapas and WALDEN, Halaire 1993 Salamander Books ✓ Recipes Brief but useful information on
Spanish Cooking 086101653X ✓ Commodities ingredients
Cooking Traditions
S.44
PUBLISHER
Thailand A Taste of Thailand BHUMICHITR, 1988 Pavilion Books ✓ Recipes Good recipes but more suited to
Vatcharin 1851451838 Commodities background reading
Cooking Traditions
Thailand Easy Oriental CAWLEY, Richard 1992 Marks & Spencer ✓ Recipes
Commodities
Cooking Traditions
Thailand Hamlyn Essential Thai UNLISTED 1997 Reed Consumer ✓ Recipes

0600591530 Commodities
Cooking Traditions
Thailand Healthy Thai Cooking OWEN, Sri 1997 Frances Lincoln ✓ Recipes
Cooking Traditions
International Dorling Kindersley BAILEY, Adrian 1994 Dorling Kindersley Recipes Excellent reference book – fairly
Encyclopedia of 0863184359 ✓ Commodities concise information but covers a
Cook’s Ingredients Cooking Traditions wide range of ingredients
International Food Around the World RIDGWELL, Judy 1986 Oxford University ✓ Recipes A little dated and very brief in all
RUDWAY, Judy Press ✓ Commodities aspects but could be of use during
0198327277 ✓ Cooking Traditions introduction to unit
International Ingredients Book GRIGSON, Sophie 1993 Mitchell Beazley Recipes A good reference book – fairly
1857322452 ✓ Commodities detailed information on a good range
Cooking Traditions of ingredients
International International Cookery SCOTT, Pamela 1970 Strandbrook ✓ Recipes Dated, but likely to be in department
Course, Family Circle Publications Commodities
S.45
PUBLISHER
International Larousse Gastronomique MONTAGNE, Prosper 1988 Paul Hamlyn Recipes At £50 may be useful for reference
0600323900 ✓ Commodities if you have one in the department
International Spices and Natural MULHERIN, Jennifer 1996 Tiger Books Recipes Good reference book with information
Flavourings International ✓ Commodities on a good range including countries
1855012189 Cooking Traditions of origin and characteristics
International The Complete Illustrated FERGUSON, Judith 1988 Colour Library ✓ Recipes
Step-by-Step Cookbook Books Commodities
International The Cook’s Encyclopedia STOBART, Tom 1980 Batsford Recipes A little dated but this type of book
(To be reprinted in 1902304004 ✓ Commodities provides useful reference to a wide
Oct ‘98) ✓ Cooking Traditions range of ingredients
International The Encyclopedia of ORTIZ, Eliazbeth 1992 Dorling Kindersley Recipes Excellent. Detailed information on herbs
Herbs, Spices and Lambert 0863189822 ✓ Commodities plus good information on traditional
Flavourings ✓ Cooking Traditions foodstuffs from a range of countries
International The Gourmet Atlas WARD, Suzie 1997 Apple Press ✓ Recipes A very good reference book – useful
1850769184 ✓ Commodities for the teacher/lecturer to check
Cooking Traditions commodity sources
International The Hamlyn Cookbook OUT OF PRINT 1995 Reed Consumer Recipes Illustrated information on a good
Books ✓ Commodities range of commodities
S.46
PUBLISHER
International The Hamlyn Spice Book BOXER, Arabella 1997 Hamlyn Recipes A useful reference book
Cooking Traditions
International The Theory of Catering KINTON, Ronald 1995 Hodder & Stoughton Recipes A useful reference text if you have one
(8th edition) 0340630744 ✓ Commodities available – brief notes on traditions in
✓ Cooking Traditions a range of countries
International The World’s Best Cooking OUT OF PRINT 1988 Caxton ✓ Recipes
in Colour 0907305210 Commodities
Cooking Traditions
International Travel Guides VARIOUS Various Recipes A selection of ravel guides available in
(e.g. Foder’s Insight) Commodities most public libraries; usually containing
✓ Cooking Traditions information on the foods and cooking
of the country
International National Geographic ✓ Recipes National Geograpic are a useful source

✓ Commodities of information on various topics
International World Book Multimedia 1995 World Book Inc Recipes Available in library
Encyclopedia ✓ Commodities
S.47

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Hospitality –

Student Workbook and Background Information

• Introduction to China (including worksheet)

Student Report Proforma

National Unit Specification

Course Hospitality (Intermediate 2)

Hospitality – Practical Cookery: Unit Specification – Foods of the World (Int 2) 1

Hospitality – Practical Cookery: Unit Specification – Foods of the World (Int 2) 2

Content will cover:

Guidance on learning and teaching approaches for this unit

Guidance on approaches to assessment for this unit

A structured observation checklist should be used to record satisfactory performance for

Hospitality – Practical Cookery: Unit Specification – Foods of the World (Int 2) 3

Delivering the unit

The learning environment

Opportunities for integration of units

Hospitality – Practical Cookery: Foods of the World (Int 2) T.1

The teacher/lecturer will be required to coordinate the acquisition/provision of a range of

The unit provides the opportunity for:

Supporting students with varying abilities and experience

Hospitality – Practical Cookery: Foods of the World (Int 2) T.2

Clarke & Herbert 1986 Food Facts Nelson

Hospitality – Practical Cookery: Foods of the World (Int 2) T.3

Hospitality – Int. 2 Foods of the World - Resource Database

World Wide Web

Hospitality – Practical Cookery: Foods of the World (Int 2) T.4

Session no. Outcome no. Topic

2/3 1 Introduce report proforma

4 2&3 Introduction to characteristics of traditional dishes

5-13 1&2 Continue to introduce background information from

Students will identify and investigate a range of

Hospitality – Practical Cookery: Foods of the World (Int 2) T.5

Sessions 1/2 (3/4 hour)

Upon completion of these sessions students should:

Upon completion of these sessions, the student should:

Upon completion of this session, students should:

Hospitality – Practical Cookery: Foods of the World (Int 2) T.6

Introduction to the main factors that influence traditional foodstuffs

Climate and geography

Hospitality – Practical Cookery: Foods of the World (Int 2) T.7

Foods of the World

Hospitality: Practical Cookery (Int 2)

To be successful in this unit you have to:

Acceptable performance in this unit will be based on satisfactory achievement of the

This evidence will be assessed by the teacher/lecturer using a structured, observational

Hospitality – Practical Cookery: Foods of the World (Int 2) S.1

Hospitality – Practical Cookery: Foods of the World (Int 2) S.2

What are the characteristics of foodstuffs?

Origin the type of animal or plant, country or climate of origin

Production a description of how it is produced or processed,

Storage any special conditions required for storage

Properties e.g. adds flavour, colour, texture, thickening, bulk, sweetening,

Nutritional value an explanation of the nutritional value plus non-starch polysaccaride

Uses in a range of sweet and/or savoury dishes

Traditional dishes particular uses, e.g. noodles in chow mein

Hospitality – Practical Cookery: Foods of the World (Int 2) S.3

Traditional foodstuff: potato

Specified country: Britain

Traditional dishes List

Hospitality – Practical Cookery: Foods of the World (Int 2) S.4

Traditional dishes/eating patterns

Hospitality – Practical Cookery: Foods of the World (Int 2) S.5

Hospitality – Practical Cookery: Foods of the World (Int 2) S.6