Page 171 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

C3.2 describe a variety of herbs and spices and their common uses in the cuisines of various countries/cultures
Teacher prompts: “What spices are generally used in Indian curries?” “What is the difference between Italian basil and Thai basil?” “What is the source of cayenne pepper? What types of cuisines use this spice?”
C3.3 describe some characteristic flavours and aromas of the cuisines of various countries/cultures
Teacher prompts: “What are the differences in flavour between Cantonese and Szechuan food?” “What cultures/countries use coconut milk in their cuisine? What aroma/flavour does it impart?” “Describe the aroma of anise seeds. What cultures use anise seeds
in their cuisine?”
C3.4 plan and prepare a food item or items using herbs and spices typical of the cuisine of a particular country/cultures
FOODS AND FLAVOURS
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Food and Culture
HFC3M