International Cuisine (AQA GCSE Food Preparation & Nutrition)

International cuisine

Italian cuisine

Features and characteristics of cooking

• Italian cuisine has an emphasis on fresh ingredients such as:

  • tomatoes

  • olive oil

  • garlic

  • basil

  • mozzarella

• There are huge regional variations, for example, seafood dishes in the coastal regions compared to hearty dishes created in the north of the country

• Many recipes are passed down from generation to generation

• Traditional dishes made in Italy include:

  • spaghetti carbonara

  • risotto

  • tiramisu

  • pizza

Equipment, preparation and cooking methods

• Basic equipment which is commonplace in the Italian kitchen might include:

  • pasta machines

  • mandolins

  • mortars and pestles

  • pizza ovens

• Key cooking methods include:

  • sautéing (for many sauces)

  • boiling (for pasta)

  • baking (for bread and pizzas)

  • grilling (for vegetables and meats)

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Presentation and serving techniques

• Food is usually presented in a rustic and simple way

• Dishes are garnished with fresh herbs and a drizzle of olive oil

• Formal meals can include several courses often paired with appropriate wine choices

Eating patterns

• Typical Italian meals consist of several courses:

  • antipasto (starter)

  • primo (first course, usually pasta or soup)

  • secondo (main course, usually meat or fish)

  • contorno (side dish)

  • dolce (dessert)

• An evening meal is usually lighter than a midday meal

• Coffee breaks are an important part of the day

Mexican cuisine

Features and characteristics of cooking

• Mexican cuisine has an emphasis on bold flavours such as:

  • chilli peppers

  • cilantro (coriander)

  • lime

  • garlic

• There are huge regional variations but street food is a significant part of Mexican culture

• Staple foods include:

  • beans

  • corn

  • rice

  • avocados

  • tomatoes

  • meats

• Many recipes are tied with cultural traditions and celebrations

• Traditional dishes made in Mexico include:

  • nachos

  • burritos

  • tamales

  • tacos

  • churros

Equipment, preparation and cooking methods

• Basic equipment which is common place in the Mexican kitchen might include:

  • stone pestles and mortars

  • comales (griddles)

  • tortilla presses

  • clay pots

• Key cooking methods include:

  • grilling

  • frying

  • steaming

  • slow cooking

Presentation and serving techniques

• Mexican dishes are often colourful and visually appealing

• Common garnishes include fresh coriander, lime wedges, sliced radishes and crumbled queso fresco (cheese)

• During festive occasions, meals can range from street food to elaborate communal spreads

Eating patterns

• In Mexico, it is common practise to consume small meals frequently

• Typical meal structure includes:

  • desayuno (breakfast)

  • comida (main meal around midday)

  • cena (lighter evening meal)

• Snacks, or antojitos, are common throughout the day