Tag: International Foods

Grains Unit: Day 3 International Rice Lab

Time Frame:1 block Objective Apply food selection and preparation guidelines related to rice. Set Review Questions: What is the ratio of water to rice? What kinds of rice are there? What is the difference between sushi rice and long grain…

Cooking up International Cuisine: Summer Professional Development

This June, I had the opportunity to take a Foreign Foods class taught by 2008 Chef of the Year, Chef Tom Siegel, CEC. It was a 5 day intensive, beginning at 8 a.m. and ending between 3 and 4 in the afternoon. Each day focused on a different country or region. Monday was Greece, Tuesday was Italy, Wednesday was “The Magreb”: Morocco and Tunisia, Thursday was Southeast Asia: Thailand and Vietnam, and Friday was BBQ through the American South.

Chile Rellenos

For a lesson in regional American foods this recipe comes from New Mexico. Chili Rellenos originated from Mexico but have become a popular New Mexican dish made from their very own grown green chilies. The green chilies are roasted, stuffed with cheese, then battered and finally fried.