Transcript CH. 50 Foods of Western & Northern Europe - MHS-AHCA

Foods of Western &
Northern Europe
FOOD FOR TODAY CH. 50
Great Britain
England
 Standard Dinner
 Meat
& two Vegetables
 Bangers & Mash
Sausage & mashed Potatoes served with peas
England
 Yorkshire Pudding
 Popover
baked in the hot drippings of roast beef
England
 Fool
 Pureed fruit folded into whipped cream
Wales
 Typical Breakfast
 Bacon, eggs and crempogs (pancakes) – simple cooking for
miners and farmers
Wales
 Cawl
 Lamb stew made with assorted root vegetables
Wales
 Laver bread
 This distinctively Welsh product is processed seaweed
 Bara lawr
 Griddlecakes of laver bread and oatmeal are a traditional
breakfast food
Wales
Scotland
 Typical Ingredients
 Seafood provided by the North Sea & Atlantic Ocean


Swordfish, mackerel, cod & salmon
Angus Beef cattle and Black face sheep
Scotland
 Haggis
 Ancient recipe in which a sheep stomach is stuffed with a
mixture of oats, organ meats, onions and beef or lamb suet and
then boiled.
 Blood Pudding/Blood Sausage
Scotland
Ireland
 Typical Dishes and Ingredients
 Irish Stew and cod; scallops and oysters

Irish Stew made of lamb (or mutton), potatoes, onions
Ireland
 Colcannon
 Irish dish made of mashed potatoes and cabbage.
Ireland
Western Europe
France
 Classic French Cuisine
 Haute cuisine


Classic French cuisine is known for high-quality ingredients,
expertly prepared and artistically presented
Nouvelle cuisine

1970’s – emphasizes the food’s natural flavor and uses smaller
servings of fresh foods, lighter cooking, and less butter and cream
France
 Baguette
A
long, crusty bread
France
Paris – Arc de Triumph
Paris – Arc de Triumph
Nice
Germany
 Meats – Robust Cooking
 Wursts
(sausages)
 Schnitzels (cutlets)
 Bratens (roasts)
Germany
 Sauerbraten
A
beef roast marinated in vinegar with
cloves, bay leaves and peppercorns
Germany
 Stollen
A
cardamom-spiced fruitcake
Germany
 Himmel und erde
 “Heaven & Earth”
 Potatoes
& applesauce topped with fried
onions and bacon
Belgium
 Pommes frites
 French
fried potatoes dipped in béarnaise sauce
Belgium
The Netherlands
 Typical Ingredients
 Stamppot
Mashed
potatoes or leeks with cabbage or kale
Switzerland
 Typical Cheeses
 Known
for their dairy cows
 Raclette
 Cheese
melted over individual potatoes served
with gherkin pickles
Switzerland
 Cheese Fondue
 traditionally
made my melting Emmentaler and
Gruyere and eaten by dipping chunks of bread
into the melted mixture
Switzerland
Switzerland
Luxembourg
 Typical Ingredients
Fruit
pastries with plums and pears
Austria
 Torte
A
rich cake made with a small amount of flour
and often with ground nuts or breadcrumbs
Austria
 Tafelspitz
 Beef
brisket boiled with carrots and onions
Northern Europe
 Denmark
 Sweden
 Finland
 Norway
 Iceland
Northern Europe
 Smorgasbord
A
buffet laden with cured fish, cold meats,
cheeses, salads and vegetables
Denmark
 One Typical Meal a Day
 Smorrebrod
 Open faced sandwich, uses all resources of the Danes.
 Anchovy paste topped with slices of hard cooked eggs or a
sweet pickle fan with bacon, Danish blue cheese and spinach
arranged in strips
Denmark
 Blommeboller
 Plum
filled potato dumpling
Sweden
 Jannson’s frestelse
 Casserole of potatoes, onions, anchovies and cream
Norway
 Lutefisk
 Dried
cod soaked in culinary ash and water
Norway
 Lefse
 Potato
flatbread