World Cuisine

This class emphasizes the ingredients that create the unique character of selected World Cuisines. you prepare, taste, serve and evaluate traditional, regional cuisines of various countries.

Cuisine of Spain

- Salsa Romesco (Romesco Sauce & Crouton) - Tortilla A La Espanola (Potato & Onion Omelet) - Champinones Al Ajillo (Mushrooms in Garlic Sauce) - Empanada de Cerdo Y Pimentos (Pork & Pepper Pie) - Scallops in Green Sauce

Cuisine of Spain

- Paella A La Valenciana (Chicken & Seafood Rice) - Porto Pudium Flan (Portuguese Baked Caramel Custard)

Lobster

fabricate the lobster

Cuisine of Middle East

- Baba Ghannouj (Eggplant & Sesame Dip) - Beff, Carrot & Sweet Potato Tzimmes (Beef Stew) with Rice - Khubz (Pita Bread)

Cuisine of Greece

- Greek Salad - Lamb Kebabs - Baklava (Layered Nut Pastry)

Cuisine of Greece

- Garithes Me Fetta (Shrimp with Fetta Cheese & Tomatoes) - Moussaka (Baked Eggplant, Lamb & Bechamel Sauce)

Cuisine of Africa

- Chicken & Apricot Tagine - Dried Fruit & Herbs Cous Cous

Cuisine of Africa

- Injera Flat Bread - Spinach Stew - Mirir Wat (Lentil Stew & Berbere Spice Blend) - M'raad (Eggplant Salad)

Cuisine of India

- Mango Lassie drink - Matar Pullao (Green pea Pilaf) - Cucumber Yoghurt - Masaledar Sem (Spicy Green Beans) - Chingri malai kari (Prawns in Coconut Curry)