Video: Reasons Why American Breakfasts Are the Way They
Are
1. What are some common breakfast foods in America?
2. How would you describe the common breakfast from your country?
3. What are some differences and similarities between American breakfast
and Colombian breakfast?
Vocabulary:
● Continental breakfast - A light breakfast consisting of coffee or tea, bread
or pastry, and sometimes fruit.
● Pancakes - A flat cake of batter, typically made with eggs, milk, and flour
and fried or baked.
● Bagel and lox - A popular sandwich consisting of a bagel, cream cheese,
and smoked salmon.
● Grits - A Southern dish made from boiled cornmeal, often served with
butter and cheese.
● Polenta - A dish made from boiled cornmeal, often served as a side dish or
used as a base for other dishes.
● Breakfast burrito - A burrito filled with eggs, cheese, and other breakfast
ingredients.
● Biscuit - A small, baked bread typically made with flour, butter or
shortening, and milk or buttermilk.
● Bacon - Salt-cured pork, typically sliced and fried or grilled.
● Canadian bacon - Cured and smoked pork loin, typically served in slices.
● Belgian waffle - A waffle made with a yeast-based batter, typically larger
and fluffier than regular waffles.
● Western omelette - An omelette filled with ham, peppers, onions, and
cheese.
Your Introduction To The World Of
Brazilian Food
Brazilian cuisine is an exuberant mix of native, European and African
influences and varies greatly by region, reflecting the country's mix of
indigenous and immigrant populations.
Brazilian gastronomy is a result
of many fusions of traditions,
food and ingredients that were
adapted over a period of time.
The cuisine is pretty much
adapted accordingly to climate
and the geography
Chef Guto Souza is currently Executive Chef & Partner, Boteco –
Restaurante Brasileiro, a newly opened India's first authentic Brazilian
restaurant in Bangalore says “Brazilian cuisine is an exuberant mix of
native, European and African influences and varies greatly by region,
reflecting the country's mix of indigenous and immigrant populations.
The most distinctive regional cuisines are from the states of Minas
Gerais and Bahia. While Minas Gerais cuisine has a strong Portuguese
influence, with pork being the preferred meat; Bahian cuisine has more
African delicacies. The Brazilian barbecue churrasco originated in the
south of Brazil, with beef being the preferred meat, and strong culinary
influences from South American countries such as Uruguay and
Argentina. With over 7,000 kms of seacoast skirting the Atlantic Ocean,
there is an incredible variety of seafood in their cuisine. While beans and
cassava are some common ingredients and accompaniments, freshness
of produce is given tremendous importance”
Let's explore some of the dishes from the cuisine
Pão de Queijo- Pronounced pown-deh-kay-zho, these Brazilian cheese
bread make for a Brazilian snack. Made from tapioca flour that has been
fermented after grinding and cheese, they go great with your coffee,
cocktail or beer. They can be served plain or with marinara sauce.
Did you also know that Brazil is the world’s third-largest market for
beer? They like their 'Cerveja' – pronounced cer-ve-ja – extremely cold! A
Brazilian can think of a million ways to open a beer bottle, and the first
thousand don’t even involve a bottle-opener!
Moqueca- This fish stew, that
sees white fish, onions, garlic, bell
peppers, tomatoes, cilantro, and
coconut milk is an all time
favourite. A quick and easy dish
this one is traditionally served
with rice.
Cachaça- Pronounced kah-shah-sah, this one happens to be distilled
spirit made from fermented sugarcane juice which is also Brazil’s
national liquor. High on alcohol concentration so much to an averages
of 45%, the artisanal cachaças are rich, full-bodied spirits. Said to have
been first made in the 1500s, cachaça is similar to rum.
Caipirinha - Pronounced ky-pee-ree-nyah, this Brazilina cocktail sees
the cocktail contains fresh lime juice, sugar and cachaça. A low-ball
cocktail Caipirinhas are also drunk with meals. It is said to have been
invented by Brazilian farmers in the 19th century.
Let's not forget about Cassava! Tapioca is the key contribution of
indigenous Brazilians to the national cuisine and is one of the most
versatile ingredients. It is fried, boiled and even used as a base for fish
stews, cakes, etc. The possibilities are endless! Ask your server for that
extra serving of cassava chips or farofa!
Did you know that Brazilians are not generally used to eating spicy
food? For most Brazilians, spice is an acquired taste!
From:
https://www.slurrp.com/article/your-introduction-to-the-world-of-b
razilian-food-1653900195679
Questions:
1. What are some of the main influences on Brazilian cuisine?
2. How does Brazilian cuisine vary by region?
3. What are the most distinctive regional cuisines in Brazil?
4. What is the Brazilian barbecue churrasco and where did it originate?
5. What is the significance of seafood in Brazilian cuisine?
6. What are some common ingredients and accompaniments in Brazilian
cuisine?
Vocabulary:
Exuberant - (adj.) characterized by a lively and joyful energy or quality
Fusion - (n.) the process or result of joining two or more things together to
form a single entity
Delicacies - (n.) a choice or expensive food item, often considered rare or
luxurious
Cassava - (n.) a starchy root vegetable widely used in Latin American and
African cuisine
Stew - (n.) a dish of meat and vegetables cooked slowly in liquid
Distilled - (adj.) purified or concentrated by a process of heating and cooling
Sugarcane - (n.) a tropical plant used for sugar production
Extra vocab:
https://wordwall.net/resource/30839769/english/vegetables
