STUDENT NAME:_________________________ # _____ BLOCK____

Global Gourmet

COURSE SYLLABUS and INFORMATIONThis course meets every day for one marking period (approximately nine-weeks).

Each of the following topics will be explored:

Cultural Studies * Nutritiono Food * Food Scienceo Etiquette/Customs* Food Preparation Techniqueso History * World Food Preparation/Community Service

Kitchen Safety and Sanitation Measurements and Equivalents

*Grades will be given on a weighted basis. They are as follows:

Formative Assessments: 20% Summative Assessments: 70% Non-Academic: 10%

1. Formative Assessments (20%): a. Lab Units (first 3 countries) b. Packet collection = _______ / 10 d. Projects e. Homework

2. Summative Assessments (70%): a. Competitions (Cake Decorating and Ultimate Chef) b. Lab Units (last 3 countries)c. Packet collection = _______ / 10 d. Tests (Introductory and Final Exam) e. Final Cooking Project

3. Non-Academic (10%):

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Mrs. HowardCentral Bucks High School South

Voicemail: (267) 893-5900 ext 6140 Email: bhoward@cbsd.org

a. Class Preparation (Papers signed, turned in on time, having packet everyday) b. Class Participation (Head up during instruction, participating in labs and lessons)

I have read the course syllabus and the grading policy on this page, AND the class expectations/procedures on the next page, and agree to the course expectations.

Print Student Name _____________________________ Student Signature _________________________

Print Parent Name ______________________________ Parent Signature __________________________

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MISSING CLASSWORK / ASSIGNMENTS / FOOD LABS

When students are absent, any missing work, tests, assessments, or labs must be made up within five school days. It is your responsibility to ask the teacher what you missed. If you do not make up the work, the grade will be a zero for the task.

Food Labs can be made up either by preparing the recipe that was made in class at home OR summarizing an article approved by the teacher.

o Students use the recipe from the missed lab and prepare it using their own ingredients at home. You must complete a lab make-up sheet and bring a small sample of the food to school. All must be turned in to the teacher.

o OR students may select an article that has been approved by the teacher. After approval, the students must read and type up the answers to the specific questions online about the article. They must turn in the article along with the typed answers to the teacher.

NOTE: All lab make-ups are to be completed alone, at your home, and within 5 school days.

Classwork, Homework, & Projects must be turned in on assigned due date. o Assignments which are turned in late will be reduced by 10% each day that it is late, with a

maximum of 5 days late and 50% reduction. o No work will be accepted after 5 days and grade earned will be a zero.

Students may be photographed or video-taped as part of the course during project work and competitions. If you do not want to be photographed/videoed in the class, initial here. ________

Please also note the Academic Integrity Policy and its consequences found online in the student handbook. This policy will be strictly upheld.

Cell phones will be kept in a designated area during the class period and only used at teacher-approved times for educational purposes.

☺The teacher is available for extra help at various times. Please make arrangements ahead of time.

CLASSROOM EXPECTATIONS1. Respect yourself, your teacher, your classmates, and all classroom property.2. Be on time for class, take your seat immediately and be ready to work.3. No cell phones or iPods visible in the classroom.4. No behavior that will hinder learning or create a hostile, unsafe classroom. Lateness policy – You must be inside the classroom when the bell rings. ANYTHING after the bell, you

will need a pass. If you have no pass, you will be marked as late. If you are late 3 days, a cut will be issued.

Detentions are issued and participation points are taken off for foul language and inappropriate or dangerous behaviors.

CLASSROOM PROCEDURES Restroom Policy: You must ask permission and write out your own pass that includes your name, date,

and time. I will sign your pass and then you sign out on the sign out sheet. You MUST sign back in when you return from the restroom.

Clean Up Policy: Before leaving the classroom, everything MUST be cleaned up.

End-of-Class Dismissal: You are to remain in your seat until I dismiss the class. The bell does not dismiss the class. You do not dismiss the class. The teacher dismisses the class.

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Safety and Sanitation PPT Mix Assignment

Research your chosen topic. Record your minimum of 2 sources as you research.Design a PPT Mix to inform your classmates about the information you gathered. Only include information which will be most applicable to our classroom. Your PPT Mix should be

You need any vocabulary associated with your topic as well, and you need to discuss define it in the Mix

Highly visual – use at least 2 pictures AND at least 1 video recorded into the Mix, NOT a link, instead of a lot of words

Organized – so that it is easy to understand and quick to read Proof read – check it against the rubric to be sure you meet all

qualifications

Once your PPT Mix is good to go – you need to share it with Mrs. Howard through Office 365.It is due at _________________.

Safety/Sani PPT

Mix

Advanced Proficient Basic Below Basic

Content All details on the PPT Mix capture the

important information about

the topic and increase audience’s understanding in an

interesting way.

Most details include some

important information but

the audience may need more

information to understand fully.

Details relate to the topic but are

too general or incomplete,

audience would not fully

understand the topic.

Details have little or

nothing to do with the topic, audience could

not understand topic from

presentation.Use of

Graphics/Video(s)

All graphics/videos relate to the topic

and make it easy to understand. More

than 2 pictures and 1 great video included.

All graphics/videos mostly relate to

the topic, making the info somewhat

easy to understand. Has

required # of pics/vid.

Some images or video(s) do not

relate to topic OR missing pics/vid

Graphics do not relate to topic OR are

not included at all.

Quality of Research

More than 2 sources. All are cited at the

end correctly.

Has 2 sources and they are correctly cited at the end

Has only 1 source OR they are

incorrectly cited at the end (just website links

listed).

Included no source

information.

Mechanics No spelling, punctuation or

grammatical errors.

1-2 errors 3-4 errors More than 4 errors

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Topic: ________________________________________________

Final grade: _____________/ 20

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Kitchen Safety TOPICS Use the PPT Mixes to fill in at least 3 notes per section.

Preventing falls in the kitchen

Preventing cuts in the kitchen

Using electricity safely in the kitchen

Preventing non-bacterial contamination of foods you prepare

Preventing stovetop (frying and boiling) accidents

What to do if there is a stovetop fire

Preventing fires in the oven or a small appliance; what to do if there is one

Protecting children in the kitchen

Protecting the elderly in the kitchen

Personal cleanliness in the kitchen

Preventing cross contamination

Washing dishes by hand effectively

Using a dishwasher properly, loading and location of items

Cleaning up the work and eating areas of the kitchen properly

Proper refrigerator storage of food (perishable foods)

Proper freezer storage of food (perishable foods) & proper thawing

Proper room temperature storage of food (shelf stable foods)

Cooking to prevent foodborne illness

Prepping meat/seafood properly to prevent food borne illness

E-coli contamination – What is it? Where does it come from? What are the symptoms?

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Salmonella contamination -What is it? Where does it come from? What are the symptoms?

Cooking with a microwave oven safely

Proper personal hygiene practices while serving and eating food

Serving food safely at a picnic or on a buffet (time limits, temperatures)

Brown-bagging it safely – How to prevent food borne illness when carrying food to school or work.

Canned foods – making, storing and using these convenience foods properly

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Introduction to the Kitchen Tools

Identify the following Common Kitchen Tools:

_____________ _____________ _______________ _____________

_____________ _____________ _____________ _____________

_____________ _____________ _____________ _____________

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_____________ _____________ _____________ _____________

_____________ _____________ _____________ _____________

How to Measure Ingredients

Measuring Liquids:

Measuring Dry Ingredients:

- For White Sugar AND Flour (they are different:

- For Brown Sugar or Shortening:

Using Measuring Spoons:

- For liquid:

- For Brown Sugar or Shortening:

- For Dry Ingredients:

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Measuring Sifted Ingredients:- For sifted flour:- For flour, sifted:

Measuring Fats:- Stick Method:

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Food Preparation Tasks

Identify the following Types of Knifes:

______________________ _____________________ _____________________

USES: USES: USES:

How do you hold a knife?

Basic Knife Cuts:Chop:

Dice:

Julienne:

Mince:

Slice:

Bias:

How to Secure Food with Guiding Hand

What is this grip called? ________________________Study Guide for Abbreviations and Equivalents

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☺Don’t forget to put a period at the end of abbreviations!

Abbreviations

T. or Tbsp. = ____________________

t. or tsp. = ____________________

c. = ____________________

gal. = ____________________

oz. = ____________________

lb. = ____________________

Equivalents

_________ tsp. = 1 Tbsp.

_________ Tbsp. = 1 cup

5 Tbsp.+ 1 tsp. = 1/3 cup

4 Tbsp. = _________ cup

_________ Tbsp. = 1 tsp.

_________ oz. = 1 cup (measures volume)

_________ oz. = 1 lb. (measures weight)

_________ cup = ½ pt.

_________ cups = 1 pt.

_________ pints = 1 quart

_________ quarts = 1 gallon

1 stick of butter = _________ cup

BIG “G”

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Abbreviations and Equivalents PRACTICE

MEASUREMENT ABBREVIATIONSTeaspoon_________________

Tablespoon_______________

Cup______________________

Pint______________________

Quart_____________________

Gallon____________________

Ounce____________________

Pound____________________

Degrees Fahrenheit_________

Minutes___________________

Hours____________________

Dozen____________________

MEASUREMENT EQUIVALENTSThe term “equivalent” means “equal to.”

1. How many teaspoons are in a tablespoon? ________2. How many tablespoons are in 1/4 cup? ________3. How many tablespoons are in 1/2 cup? ________4. How many tablespoons are in a cup? ________5. How many 1/4 cups are in a cup? ________6. How many 1/3 cups are in a cup? ________7. How many 1/2 cups are in a cup? ________8. How many teaspoons are in a cup? ________9. How many 1/3 cups are in 2/3 cup? ________10. How many cups are in a pint? ________11. How many pints are in a quart? ________12. How many cups are in a quart? ________13. How many quarts are in a gallon? ________14. How any pints are in a gallon? ________15. How many cups are in a gallon? ________16. How many seconds are in a minute? ________17. How many minutes are in an hour? ________18. How many minutes are in a 1/2 hour? ________19. How many ounces are in a pound? ________20. How many items are in a dozen? ________21. How many tablespoons are in a stick of butter? ________22. One stick of butter is equal to ________ cup.

Food and CultureThe Global Picture

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The Earth is approximately 70% water and 30% land with a population of 7,404,976,783 as of July 2016. The land is divided up into 7 distinct landmasses known as continents. In order from largest to smallest they are: Asia, Africa, North America, South America, Antarctica, Europe, and Australia. Within the continents, there are 265 countries, dependent areas, and other entities. The chart below breaks down how each continent covers the Earth and its population:

Area Population Year 2016North America(23 Countries)

4.8% of Earth’s Surface

South America(12 Countries)

3.5% of Earth’s Surface

Europe(46 Countries)

2 % of Earth’s Surface

Asia(44 Countries)

8.6% of Earth’s Surface

Africa(53 Countries)

20.4% of Earth’s Surface

Australia/Oceania(14 Countries)

Less than 2% of Earth’s Surface

Our world is shrinking, due to modern technology, and as a result, we are all becoming interrelated and dependent upon one another. The global view of food is changing. Through television and international travel, Americans are learning more and more about foods from around the world. As immigration occurs, people bring their food customs with them, sometimes blending them with the customs of their new environment. Transportation makes it possible to import and export foods all around the globe. Most grocery stores now have an ethnic section and this is changing the way Americans cook. Also, ethnic restaurants are on the rise and are becoming more popular than ever. In conclusion, Americans are progressively incorporating a world of flavors and ingredients into their cooking and eating habits.Although food customs are being combined and shared throughout the world, there are specific characteristics tied with certain cultures and their cuisine. Culture is a set of customs, traditions, and beliefs shared by a large group of people. Through culture, a group’s identity is defined. Culture is often linked to countries of the world. Nations create culture along with religion and races. Language, holidays, celebrations, form of government, style of dress, and a society’s way of life all make up culture.Within each culture, their cuisine is shaped according to their customs and beliefs. The term cuisine refers to a culture’s representative foods and the specific styles for preparing them. Cuisine may be particular to one country or a region within a country, or it may be a blend of different areas.Along with cuisines, food customs develop in a culture. A custom is an established practice that is repeated over time. Examples: food etiquette and meal patterns.Food cuisines and customs in different cultures are influenced by a variety of factors:

Geographyo Land, climate, soil, and amount of sunlight influence growing conditions

People ate only what could grow locally or hunto Staple foods are most widely produced and eaten foods in a culture

Economicso Culture’s accessibility to foodo Differing social classes affects food people eat

Foreign Contactso Immigrationo Imports and exports

Religious Beliefso Dietary restrictions

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Example: Hindus do not eat beef because they believe cattle is sacred, Jewish faith required that some foods be prepared in certain ways and that some foods be avoided altogether, Buddhism urges “mindfulness” about one’s diet which leads some to vegetarianism, etc.

Countries typically have more than one type of cuisine specific to the country. This is due to regional differences and variations. Often times the climate and geography vary widely throughout a country so different foods are more readily available. Also, the original settlers of a country may have been different from one region to another.

Factors that have impacted or possibly changed cuisine: Immigration: New immigrants from throughout the world bring their traditions to culture Mobility: We travel and move throughout the world more than ever before, so we are exposed to

more cuisines and we take our cultures with us when we move Technology:

o Changes the way people eat and cook Example: stove, microwave, refrigerators, freezers, etc. Appliances increase food choices and improve cooking methods

o Food is able to be easily transported throughout the world so it is more available to all throughout the year

Media: We are more exposed to different foods through various media forms of today

Although there are differences in cuisine and food customs for each culture, there are some similarities between them too. The same principles of preparing food apply in every culture and the same basic needs for food must be met.At the same time, there is an immense inequality in the global food supply. Some nations have more than they need, while people in other nations are starving. The challenge facing humanity is to ensure an adequate food supply for every person on the planet so that no one goes hungry.

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Food and Culture

Define the following terms:Culture:

Cuisine:

Customs:

Food Customs:

What are the major influences affecting a culture’s cuisine?

o Staple Foods:

Why do many countries have more than one type of cuisine?

What factors have impacted and possibly changed the various cuisines of the world today? Explain each.

_____________________:

_____________________:

_____________________:

_____________________:

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My Culture and Food

What is your cultural background? What cultures do you associate yourself with?

What are some common foods eaten in your family?

What are your family’s typical meal patterns?

What foods are traditionally served during holidays in your family?

Does your food and traditions reflect your cultural background?

Name 5 foods typically eaten in the United States.

Do you think someone living in a different country would list the same foods as you? Why or why not?

Ask 3 people what types of international cuisine they have tried and which is their favorite. Record responses.

Name of Person International Cuisines Tasted Favorite Int’l Cuisine

1.

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Mexican CuisineCountry Background/Notes

Location• Located at the _________________ border of the United States

• The country is divided into _________________ separate states

Traditional Ingredients

Major Influences on Cuisine

1. _________________o Indians who were traditionally nomadic hunters and gathererso Common foods: corn tortillas, wild game, tropic fruits, fish

2. _________________o Native American tribe who came to Mexico during 13th centuryo Brought with them: corn, avocados, squash, chocolate

3. _________________o Natives of Spaino Brought with them: oil, wine, cinnamon, cloves, rice, beef

Staple Foods

Crops _________________: most important crop

_________________: 2nd major crop

Bread _________________:

Signature Dishes

_________________: Combination of meat, poultry, beans, fish, and cheese

_________________: Rolling a softened corn tortilla around a meat or cheese filling. Then, they are

dipped in chile sauce & baked

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_________________: A tortilla filled with a savory mixture, then folded in half to form a turnover

shape, then broiled or fried

_________________: A tortilla wrapped around a meat or bean filling

_________________: Uncooked masa spread on cornhusks, rolled, and steamed

Mexican Condiments

_________________:

_________________:

Mexico and Peppers• More than _________________ different peppers in Mexican cooking

• Mild ones are called _________________

• Hot ones are called _________________

• Hottest pepper in the world is called _________________

Mexican Sauces _________________:

Mexican Desserts• Mexicans eat _________________ desserts

• If they do have a dessert, it’s usually _________________

Mexican Drinks

Popular Drinks:

Mexican Recipes: Terms/Techniques/Equipment Bouillon Cubes

Bay Leaves

Garlic

Cooking Rice

Saffron

Arroz - Pollo

Homemade Tortillas and Burritos Tortillas

Pastry Blender

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Cut-in

Knead

Burrito

Jalapeno

Black Beans

Cornmeal

Chicken Enchiladas Enchilada

Simmer

Mesh Strainer

Cilantro

Empanadas Electric Stand Mixer:

Empanadas

Confectioners’ Sugar

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Italian CuisineCountry Background/Notes

Location Located in southern _________________

A _________________extending into the central _________________ Sea

Traditional Ingredients

Major Influences on Cuisine1. _________________:

2. _________________:

3. _________________:

Staple Foods _________________: It’s made from durum wheat flour and water, sometimes with eggs or other

flavorings added. Cooked al dente- meaning: _________________: Anchovies, sardines, eel, squid, tuna, octopus, shellfish (oysters, clams, mussels,

shrimp)

Italian Cheeses Most named after the _________________they _________________

Majority of cheeses produced in _________________ Italy due to the amount of _________________

Examples of Italian Cheeses:

Olive Oil: _________________ in Italian cooking; Least processed= Better quality (Extra Virgin)

Italian Beverages _________________: Served at lunch and dinner, all ages drink. Made from fermented juice of grapes

_________________: Rich, dark, flavorful coffee

Italian Meal Patterns Served in _________________ Traditional Italian Lunch/Dinner

Antipasto:

Primo:

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Secondo:

Contorno:

Dolce :

Regional Italian CuisineNorthern Italy

_________________:Rice dishes made with butter, onions, stock or wine, and Parmesan cheese. Cooked longer than traditional rice with a creamer texture, typically use arbiago rice

_________________: Potato dumplings _________________: Thick cornmeal porridge

Central Italy Roman origins

Tuscany:

Southern Italy

flavored with meat, seafood, or vegetables

Pizza _________________: A yeast flatbread drizzled with olive oil and sprinkled with herbs

In 1889, a pizza chef in _________________ topped his creation with red tomatoes, white mozzarella cheese, and green basil

Colors represented _________________

Pastries: Panforte: Cannoli : Biscotti:

Gelato: Italian _________________ made with milk, has a creamier texture and less fat

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Italy Recipes: Terms/Techniques/Equipment Italian Bread

Dough Hook

Yeast

Raviolis

Semolina Flour

“Well”

Ricotta

Mozzarella

Parmesan

Oregano

Ravioli Press

Tomato Sauce

Basil

Stick Blender

Vegetable Brush

Gnocchi and Tomato Cream Sauce

Gnocchi

Heavy Cream

Biscotti

Biscotti

Anise

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Chinese CuisineCountry Background/Notes

Location Located in eastern _________________

World’s _________________ largest country

Traditional Ingredients

Major Influences on Cuisine Chinese cuisine grew from _________________, with _________________outside influence

Different _________________ developed in different regions, with people using the same _________________ ingredients

Staple Foods _________________ _________________:

Common Ingredients _________________ and _________________ _________________: soy sauce and tofu _________________: add sweetness and spice

Regional Chinese CuisineCantonese

Northern China

Central and Western China

East Coastal China

Cooking Tools and Methods Wok:

_________________: Cooking in the wok while continuously stirring

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_________________: Food is placed on a rack or in a special steamer basket over boiling or simmering water in a covered pan. Does a better job than boiling or poaching of retaining a food's flavor, shape, texture and many of the vitamins and minerals

Meal Patterns _________________ meals per day

_________________ considered main component of meal

_________________, _________________, and _________________supplement the _________________

Chopsticks _________________ eating utensil, usually made from _________________

Desserts _________________ meal usually concludes with _________________

Desserts are _________________ for _________________ _________________

Fortune Cookies Originated in _________________ Mostly _________________ in China

National Drink National drink in China is _________________

Chinese first to discover the _________________leaf

Drink _________________ daily, almost with every meal

Types: _________________, _________________, _________________, _________________, _________________

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Chinese RecipesTerms/Techniques/Equipment

Egg Rolls/Wonton Soup Egg Roll

Thickening agent

Bok Choy

Wok

Bean sprouts

Scallions

Wonton

Sesame Chicken/Fried Rice Ginger

Sesame seeds

Chinese Almond Cookies

Glaze

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French CuisineCountry Background/Notes

Location Located in western _________________

Borders _________________, _________________, and _________________

Traditional Ingredients

Regional CuisineSoutheast

Southwest

Northwest

Eastern

Types of French Cuisine _________________: Classic, known for high-quality ingredients. Elaborate preparations and

presentations of food, rich sauces. Mainly found in leading restaurants and grand hotels

_________________:“Country Cooking”- Practiced by most families with fewer sauces and not as lavish. Simply prepared using common herbs & seasonings

_________________: Most recently developed- Emphasizes the food’s natural flavor. Preserves nutrients and flavor of food. More delicate dishes and presentation is emphasized. Uses smaller servings of fresh foods, lighter cooking, and less butter and cream

Secrets of French Cuisine1. 2.

Roux: Mixture of _________________ with _________________ - Used as a _________________ for gravy, soup, sauce, and stews

SaucesBechamel

Demi-glace

Hollandaise

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_________________: Small dishes designed to stimulate the appetite before the main course

Bread

_________________: Main bread- long, crusty

_________________: Flakey, buttery yeast rolls shaped in crescents

Cheese Produce more than _________________ different kinds of cheese

3 Popular Cheeses: _________________

_________________

_________________: Goat cheese

Meal Patterns Traditionally eat _________________ meals a day

Breakfast is _________________

Some eat a _________________ meal at lunchtime then a _________________ dinner

Some _________________ and eat _________________ meal at dinner

French Fries:

French Toast:

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French RecipesTerms/Techniques/Equipment

Potato Leek Soupo Leek

French Onion Soupo Broil

Crepeso Crepe

Quicheo Quiche

o Custard

Cream Puffso Pate choux pastry

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Greek CuisineCountry Background/Notes

Location Located in southern _________________

Between _________________ and _________________

Foundation/History of Cuisine• The Greeks are credited with laying the _________________for the _________________ arts

• The first Greek chefs were highly regarded, developing original cooking techniques and initiating the

dining experience

• They are also credited with the introduction of the _________________—the chef's _________________

• Blend of _________________, _________________, and _________________ cuisine

• Rich in flavors of the _________________

• Many classic Greek dishes have _________________ names

• Consider their cuisine to be _________________, not separated by region

Staple Foods

Traditional Ingredients

Signature Dishes: Moussaka

Dolmadakia

Gyro

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Tzatziki sauce

Spanikopita

Baklava

Meal Patterns• _________________ breakfast

– Semi-sweet cookies or barley rusks • Main meal= _________________ meal• _________________ is lighter

NOTE: Urban Greeks may eat dinner as their main meal- later in the evening (never before 9:30pm) Desserts

• Desserts are an _________________ part of the Greek meal• _________________ made with yogurt• _________________ made with layers of _________________ dough

– Typically these are sweetened by a honey syrup that is poured over the prepared dessertsThe Greeks _________________their sweets

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Greek RecipesTerms/Techniques/Equipment

Hummus & Pita Chips Hummus

Chickpeas

Pita

Spanikopita Spanikopita

Phyllo Dough

Loukoumades Loukoumades

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British Isles CuisineCountry Background/Notes

Location Located in northwestern _________________ The countries that make up the British Isles: _________________, _________________,

_________________, ________________, and _________________

Traditional Ingredients

Staple Foods:

Most Common Fruit: ___________________________

Signature Dishes:

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________________: Battered and deep-fried fish (cod, haddock, or flounder) served with British version

of French Fries

________________: Scottish sausage-like dish made from sheep’s stomach lining, stuffed with offal,

oatmeal, and suet

Offal: the edible, mainly internal organs of an animal, e.g. the heart, liver, brains, and tongue,

sometimes regarded as unpalatable

________________: Traditionally served with horseradish sauce

________________: Made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp

and golden brown

________________: Mashed potatoes with cabbage, kale, or parsnips

________________: A baked dessert with buttered bread

________________: Spicy Welsh fruit bread

________________: Batter poured over sausage or leftover meat

________________: Also known as Cottage Pie

- Beef with mashed potatoes over top

- Sometimes uses lamb or mutton

________________: Sliced lamb’s or pig’s kidneys mixed with beef, gravy is poured over the top crust

The Staple Food of Ireland: ________________Historical Event: 1847:

Boxty:

Champ:

Irish Soda Bread:

Hallow’s Eve Tradition• Date: ________________• ________________: traditional Halloween cake in Ireland

▫ Fruit bread• A piece of ________________, a ________________and a ________________ are baked in the cake

▫ If you get the ________________, your financial future is ________________▫ If you get the ________________, you can look forward to a ________________ year▫ If you get the ________________, it is a sign of an upcoming ________________ or

________________ happiness

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British Isle RecipesTerms/Techniques/Equipment

Chocolate Chip Scones

o Scone:

o Dried Fruit:

o Buttermilk:

Bubble ‘n’ Squeak

o History of Bubble ‘n’ Squeak:

Irish Soda Bread

o Leavening Agent:

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BONUSTerms/Techniques/Equipment

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