FOOD IN CANADA

CLASS OBJECTIVE: RELATE THE INFORMATION

GIVEN TO YOUR OWN CULTURE.
FRENCH AND ENGLISH HISTORY
 Aboriginal people:Inuits, Mètis.
 In 1534, French explorer.
 English explorers arrived.
 1763: Seven year’s war…… British
colonization.
 Canada : federal state
 parliamentary democracy
constitutional monarchy
 Queen Elizabeth II (head of state).
National Food: POUTINE
 Quebec FAST FOOD dish,.
 French fries, topped with
brown gravy and curd
cheese.
 May include others……Beef,
pork, lamb, lobster ,
shrimp, rabbit, etc.
BUTTER TART
 Small pastry tart.
 Canada's quintessential
desserts.
 Butter, sugar, syrup, and
egg filled into a flaky
pastry and baked until
the filling is semi-solid
with a crunchy top.
MAPLE SYRUP
 Xylem sap of sugar maple.
 In cold climates, these trees store starch
in their trunks and roots before the
winter; the starch is then converted to
sugar that rises in the sap in the spring.
 The sap is processed by heating to
evaporate much of the water, leaving the
concentrated syrup.
CANADA
 The Canadian province of
Quebec is by far the largest
producer, responsible for about
three-quarters of the world's
output.
MAPLE SYRUP
ORAL PRESENTATIONS
 DATE: WEDNESDAY 14TH.
FRIDAY 16TH
 CONTENTS : 2 TRADITIONS
1 RECIPE
 RECIPE MUST BE PREPARED.
ASPECTS TO KEEP IN MIND
 RECIPE: ELEMENTS,
INGREDIENTS,
PREPARATION(Imperative
form).
 Kitchen or paper towel to
clean.
 Aprons.
 At the end, clean.