UNITED STATES AND MEXICO Flashcards
(45 cards)
US:
Cuisine influences
Native Americans, Europeans, Africans, Latin Americans, Asians, and Pacific Islanders
US:
Global Influence: American cuisine is a melting pot, shaped by:
immigrants and local traditions
US:
Modern Development____________ ________ and ______________ contributed to a wide range of new food trends.
Technological advancements and media
US:
Iconic American food, with countless variations served across the country.
Hamburger
US:
A sandwich made with roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.
Cuban Sandwich
US:
Tenderized steak fried golden, covered in seasoned flour and a creamy sauce.
Chicken Fried Steak
US:
Crunchy potato nuggets with a fluffy interior, a popular snack and side dish.
Tater Tots
US:
A creamy and cheesy pasta dish, loved by all ages.
Mac and Cheese
US:
Grilled or steamed sausage on a bun, served with various toppings.
Hot Dog
US:
Ground meat (beef, pork, or veal) mixed with breadcrumbs, onions, and spices, baked into a loaf.
Meatloaf
US:
A beloved dessert with a flaky crust, filled with cinnamon-flavored apples.
Apple Pie
US:
Grated, crispy potatoes, often served for breakfast.
Hash Browns
US:
Cooking over direct heat for a smoky flavor; grilling uses heat from below, broiling from above.
Grilling & Broiling
US:
Roasting for meats/vegetables, baking for breads/pastries/casseroles.
Roasting & Baking
US:
Cooking food in a small amount of fat over high heat, often for vegetables, meats, and seafood.
Sautéing
US:
Submerging food in hot oil, commonly used for fried chicken, fries, and doughnuts.
Deep-Frying
US:
Cooking food with steam, often for vegetables and seafood, a healthy cooking method.
Steaming
US:
Cooking in more fat over medium heat, typically for meats and seafood.
Pan-Frying
US:
Boiling for pasta, vegetables, and eggs; simmering for soups, stews, and sauces.
Boiling & Simmering
Mexico’s Staple foods
Corn (maize), beans, squash, chili peppers
Mexico’s key techniques in the pre-colonial period
Nixtamalization (lime-processed maize), steaming in banana leaves
Mexico’s emerged dishes during the pre-colonial period
Tamales, tortillas, and pozole
Mexico: 16th century
__________ introduced wheat, rice, dairy, hog, and chicken.
Spanish
Mexico’s 16th Century Onwards (Colonial Influence) led to dishes like:
mole and tacos
