CANADA

CANADA

ANJELYN M. CAMANGA
MAICA E. SALUDES
2G BTVTED-FSM
 BRIEF HISTORY OF CANADA

• The history of Canada covers the period from the arrival of the Paleo-Indians to North
America thousands of years ago to the present day. Prior to European colonization, the
lands encompassing present-day Canada were inhabited for millennia by Indigenous
peoples, with distinct trade networks, spiritual beliefs, and styles of social organization.
Some of these older civilizations had long faded by the time of the first European arrivals
and have been discovered through archeological investigations.
•  From the late 15th century, French and British expeditions explored, colonized, and
fought over various places within North America in what constitutes present-day Canada.
The colony of New France was claimed in 1534 with permanent settlements beginning in
1608. France ceded nearly all its North American possessions to the United Kingdom in
1763 at the Treaty of Paris after the Seven Years' War. The now British Province of Quebec
was divided into Upper and Lower Canada in 1791.
 HISTORY OF CANADIAN CUISINE 

• Canadian food of the primitive inhabitants of the country consisted

of the meat of game animals. Roasted polar bear, boiled reindeer,
boiled porcupine and dried buffalo meat were some of their
preparations. But the contemporary Canadian cuisine has these
items replaced with more civilized food such as Belon Oysters,
Matane Shrimp and Atlantic Lobster. The modern cuisine finds
significant usage for olive oil and vinegar from the European and
American cuisines. The contemporary Canadian cuisine is replete
with usage for other items like cheese and seafood, apart from meat
 TOPOGRAPHY  

Canada's topography is dominated by the

Canadian Shield, an ice-scoured area of
Precambrian rocks surrounding Hudson
Bay and covering half the country. This
vast region, with its store of forests,
waterpower, and mineral resources, is
being increasingly developed. East of the
Shield is the maritime area, separated
from the rest of Canada by low mountain
ranges pierced by plains and river valleys,
and including the island of Newfoundland
and Prince Edward Island. South and
southeast of the Shield are the Great
Lakes–St. Lawrence lowlands, a fertile
plain in the triangle bounded by the St.
Lawrence River, Lake Ontario, and
Georgian Bay.
 COOKING METHODS IN CANADA

INGREDIENTS AND METHODS OF COOKING OF THE CANADIAN CUISINE

Canadian Food, of the ancient age, included the meat of game animals as one of the
major ingredients. A variety of breads (locally known as bannocks, toutins, or bagels)
seasonal vegetables and seafood such as mussels and salmon constitute a major portion
of the contemporary cuisine. The modern cuisine also finds extensive usage of oka
cheese, cheese curds and wild rice. Wild berries, fiddle ferns and greens, Caribou,
Saskatoon berries, indigenous wines and Eiswein (commonly known as ice wine), and
beer are some of the most typical ingredients of the Canadian cuisine. Cooking methods
most commonly used in Canada include baking. Grilled, poached, roasted, microwave,
en papillote, steamed and sautéed Canadian food is not uncommon in the cuisine.
Especially, the Canadian fish and seafood are cooked in a number of ways. 
DRY COOKING
 METHODS
 IN CANADA
MOIST COOKING METHODS IN
CANADA
 CANADIAN TRADITIONAL CUISINE

• 1. Poutine Poutine, a french fry-looking dish and arguably Canada’s

national and most defining dish or side dish. It’s one of the best things to
come out of French impact on Canada. Poutine is best served with a
meat-based gravy and curds on top of the bowl of fries. It’s so popular in
the country that fast food chains like McDonald’s serve them too and
annual poutine festivals are held throughout the cities. As for its origins,
a number of towns in Quebec claim to have invented it, and as far as can
be known, poutine traces its first introduction back to the 1950s.
•  2. Canadian Bacon The rest of the world and bacon-eating America is
familiar with that kind of bacon: the thin strip of meat derived from the
belly of pork. Just about every other kind of bacon else is “peameal”
bacon - Canadian bacon - which is essentially taken from the lean pork
loin and brined. At first when Canada was exporting their peameal bacon
to England, they’d roll the bacon in yellow peas for preservation, which
eventually was replaced by the practice of rolling it in cornmeal.
 CANADIAN TRADITIONAL CUISINE

• 3. Butter tarts are one of the few original foods from Canada. Several
variations and resemblances exist, yet their status as one of Canada’s
quintessential home-grown recipes - albeit having countless of the latter - is
uncontested. It is a tart made from a pastry shell, butter, sugar, syrup, eggs,
and raisins, and cooked until the tart pie filling is semi-solid and semi-
crunchy. Its ties with a similar English pastry may explain the butter tart’s
popularity among the English-speaking in Canada. 
• 4. Nanaimo Bars Canadian cuisine physically look like famous dishes, but
differ with their own unique twists and quirks in flavour, ingredients, or
some secret about its origin or cooking. Nanaimo bars look like cheesecake
but are a sweet dessert made of crumbs as a base, icing in the middle, then
topped with chocolate. Named after the West Coast city in British Columbia,
the term “Nanaimo bar” is strictly Canadian. Nanaimo bars obviously just
need assembling the ingredients in layers - no cooking involved - and cookers
are free to variate the flavours to further bolster this Canadian favourite.
 CANADIAN TRADITIONAL CUISINE

• 5.  Maple syrup is the best thing to come out of

Canada. It could even tie with the maple leaf on this
country’s flag. However, processing of maple syrup in
Canada is serious business, beginning from its use by
the indigenous peoples of North America, to which
European settlers introduced their own refining
methods. The town of Quebec produces 85% of the
world’s maple syrup, which is usually drizzled over
pancakes as a topping, waffles, French toast, oatmeal,
or porridge. Pure and natural, and not completely
understood, it has a “unique” sweet taste and used as
a sweetener and for baking. 
 THE CANADIAN DIET
CANADIANS USUALLY EAT THREE STANDARD MEALS A DAY
 Breakfast is eaten first thing in the morning to provide fuel for the day
ahead. Unfortunately a lot of Canadians tend to be too rushed in the
morning to give the meal much effort, and as a result it tends to be the most
widely skipped or half-hearted meal. Traditional breakfast foods in Canada
are cooked eggs, fried pork sausages or bacon, fried or deep-fried potatoes,
toasted bread, pancakes (or egg-battered French Toast) and syrup, cereals,
or hot oatmeal. For those in a rush, a breakfast may only consist of one of
the above; for those who take it seriously, it’s not uncommon for a “hearty”
Canadian breakfast to contain almost everything mentioned
 THE CANADIAN DIET
 Lunch can often be a light meal as well, as it’s traditionally eaten on or around noon, a time
when most Canadians are still at work. Traditional Canadian lunch foods have tended to be
those which are portable or easy to make, such as sandwiches, soups, or salads. On occasions
when more time and effort is available (for instance, on the weekend or when visiting a
restaurant), lunch meals can be largely indistinguishable from dinner meals. 
 Dinner is almost always the largest and most well-prepared meal of any Canadian’s day,
something one looks forward to enjoying after a long day of labour. This desire to make the
meal enjoyable and satisfying means Canadians tend to have a lot of different things for dinner,
however, and it can be hard to summarize a “traditional” Canadian dinner food as a result.
Broadly speaking, Canadian dinners will usually feature a large meat entrée of some sort, such
as chicken breast, steak, pork chop, hamburger, or ground beef, cooked vegetables (most
commonly carrots, peas, green beans, cauliflower, broccoli, or corn), and a grain or starch-
based “side” such as rice, pasta, potatoes, or bread. 
 15 CULINARY TERMS YOU SHOULD
KNOW FOR TOP CHEF CANADA

 Ballotine sounds way fancier than it is: a deboned chicken thigh that is stuffed with ground
meat and other ingredients. I is then poached or braised and can be served hot or cold. Meh. 
 Caul Fat  is the thin layer of fat that surrounds the internal organs of an animal. It is
traditionally used for sausage casing, but more and more chefs are using it for different
dishes, like wrapping roasts! It looks gross, but taste yummy:
  Chiffonade The method of slicing herbs or leafy vegetables in long strips. Wow, that sounds
way more complicated than it actually is! 
 Crudo means raw. That’s pretty much all you need to know
 Compote Traditionally a dessert, compote is basically fresh whole or diced fruit that is
cooked in water with sugar and spices until its stewed. Many chefs use this method to make
compotes for garnish or as a condiment.
 15 CULINARY TERMS YOU
SHOULD KNOW FOR TOP CHEF CANADA

 Consommé is a super flavourful clear soup made from rich broth or bouillon that has been
clarified. Entrecôte Another simple term: 
 Entrecôte means ‘between the ribs’ and is a premium cut of beef otherwise known as rib-eye.
Oh those Frenchmen make everything sound prettier don’t they?
 Emulsify A very fancy cooking technique that involves combining two liquids that don’t
normally mix easily together, like oil and fat. An emulsion is the sauce that results from this
technique. Hollandaise is a simple example of an emulsion, and it is oh so delicious.
 Estouffade is the granddaddy of all stocks: a delicious brown sauce that is made by roasting
bones and vegetables. Everything will taste better if you use estouffade, period. 
 Macerate The technique of maceration is used to break something down or soften it into pieces
using liquid. Not to be confused with the more familiar term, marinate, maceration is a
technique normally used with fruits instead of vegetables.
 15 CULINARY TERMS YOU
SHOULD KNOW FOR TOP CHEF CANADA

 Rémoulade is similar to tartar sauce and is a condiment that is popular in France. It is a yummy
sauce that is typically mayonnaise-based and flavoured with curry, mustard, or tarragon and
chopped pickles. Another fancy name for a simple condiment! 
 Ragout means stew. Simple (but time consuming). 
 Salsify When I first heard this term, I thought it was similar technique to emulsify. WRONG!
Salsify is actually a root vegetable! Also known as an oyster plant, salsify tastes a little like oysters,
who friggin’ knew?
  Sous-vide Another French cooking technique, sous-vide is the means of placing food in plastic
bags, submerging them in water and heating them at a consistent temperature to ensure an even
cook. This term is all over the place lately
 Velouté One of the 5 French ‘mother sauces’ (along with tomato, Hollandaise, Bechamel, and
Espagnole) Velouté is a fancy white sauce that is made with a roux and a stock.