INTERNATIONAL FOODS PROJECT

Objectives: - to understand the food habits of other ethnic groups

- to prepare two dishes common to other countries
- to give a report on the food habits of other ethnic groups
- to practice time management by demonstrating cooking techniques

Procedure: a) You may work alone or in pairs.

b) Choose one of the countries listed below and prepare a report and
demonstration to include:
- types of foods used
- meal patterns
- number of meals eaten per day
- size of meals
- table manners
- ways of serving
- customs
- cutlery used
- food related traditions
- location of country, geography, climate, population, lifestyle, etc
(note: an overhead map is useful here)
- recipe for a traditional main dish
- recipe for either a dessert, appetizer, side dish or beverage
c) Test the recipes at home. Make sure they work and you can complete
them
in enough time for the class to taste and for you to complete clean up.
d) Market order must be completed and handed in two days prior to dem.

Hints: a) Make your demonstration interesting by including:

- pictures, posters, books, table utensils, or any other things from your
topic country.
- prepare handouts of information for fellow students
- music may be used
b) Make sure both partners have an active role in the presentation
c) Consider how you will have students sample your dishes
d) Have enough things to talk about during your demonstration so that there is
little
“blank” time. Include info about cooking methods (eg. sauce cookery, stir frying,
etc)
e) plan to come in early to set up the dem

Countries to research: (books available in library)

America Australia Britain Canada Caribbean China
France Greece India Israel Italy Japan
Korea Mexico Morocco Philippines Portugal Russia
Spain Thailand Viet Nam
** Note: other countries may be chosen after consultation with Mrs. Marshall.
Name Block

EVALUATION Total
/100
I. Information (during presentation and written report handed in)
- covered all topics listed:
- types of foods used
- meal patterns
- number of meals eaten per day
- size of meals
- table manners
/20 - ways of serving
- customs
- cutlery used
- food related traditions
- location of country, geography, climate, population, lifestyle, etc
(note: an overhead map is useful here)
- recipe for a traditional main dish
- recipe for either a dessert, appetizer, side dish or beverage

II. Recipes
- written in standard metric notation
- appropriate examples of the country chosen
/20 - successfully completed
- samples for everyone
- completed on time
- market order complete, correct, and on time

III. Demonstration
- prepared in advance
- included visuals (posters, handouts, special items from the country, etc)
/40 - interesting
- well researched

IV. Overall
- grammar
/20 - speech (interesting, tone, clear)
- timing - food ready on time, didn’t run out of things to say
- bibliography included and correctly done