Unit 6: Europe
Duration of Days: 11
The major dishes that are part of the European countries.
The major crops that are grown in regions of Europe.
The sources of animal protein.
The popular tools used in food preparation that may be similar and different from customary American Cuisine.
The favored spices and taste combinations that are prized in the different European regions.
Research recipes for different regions of Europe.
Explain the various influence on European Cuisine.
Identify the countries within Europe.
Summarize the influence that history has had on various regional cuisine.
Preparing regional dishes.
Taste and compare the different flavors of regions.
Identify spices by smell and visual contrast and comparison.
Research and present regional customs.
| Lesson # | Lesson Title | Duration of Days |
|---|---|---|
| 1 | Tea Time | 3 |
| 2 | Create a Charcuteire plate | 1 |
| 3 | European Foods | 2 |
| 4 | Mapping a Region | 2 |
| 5 | European cooking | 2 |
| 6 | Mother Sauces | 1 |