TEACHER: MELANIE ANDRADE

CORTÉS

CUISINE:
FOOD,
DISHES,
CULTURE
FOR THE FOLLOWING SET OF WORDS ADD EACH WORD INTO
THE CORRECT CATEGORY.
BANANA, SANDWICH, BANANAS, EGG, ORANGE, SODA, RICE,
CHEESE, APPLE, EGGS, JUICE, PIZZA, CHERRY, PEACH, CAKE, MILK

I’d like a…

Sandwich
Banana
Cake
Cherry
Peach
FOR THE FOLLOWING SET OF WORDS ADD EACH WORD INTO
THE CORRECT CATEGORY.
BANANA, SANDWICH, BANANAS, EGG, ORANGE, SODA, RICE,
CHEESE, APPLE, EGGS, JUICE, PIZZA, CHERRY, PEACH, CAKE, MILK

I’d like an...

Apple
Orange
Egg
FOR THE FOLLOWING SET OF WORDS ADD EACH WORD INTO
THE CORRECT CATEGORY.
BANANA, SANDWICH, BANANAS, EGG, ORANGE, SODA, RICE,
CHEESE, APPLE, EGGS, JUICE, PIZZA, CHERRY, PEACH, CAKE, MILK

I’d like some...

Juice
Rice
Soda
Milk
Eggs
HOW TO REPLY

I LIKE... I DON'T LIKE...

ME TOO NEITHER DO I
ALSO ME ME NEITHER
 EGGS
SOFT BOILED EGG: SOFT BOILED
EGGS HAVE A FIRM WHITE AND
WARM, RUNNY EGG YOLK. .
HARD BOILED EGG: HARD BOILED
EGGS HAVE A FIRM WHITE AND
FIRM EGG YOLK.
SCRAMBLED EGG:
FRIED EGG:
OMELETTES:
POACHED EGGS:
SHIRRED EGGS
Moroccan
CUISINE
Moroccan cuisine
MOROCCAN CUISINE, WITH ITS
INCREDIBLE BLEND OF SPICES,
SWEET-AND-SAVORY FLAVOR
PROFILE AND BEAUTIFULLY
TEXTURED DISHES, HAS BEEN
TOUTED AS ONE OF THE TOP
FOOD TRENDS TO WATCH
Traditional Moroccan cooking is a blend of
the cuisines and customs of an incredible
mixing pot of cultures from around the
world. Given the country’s location on the
northern tip of Africa, with coastlines on
both the Atlantic Ocean and Mediterranean
Sea, its flavors are mainly influenced by
both its European and Mediterranean
neighbors, but traditional African, Middle
Eastern and even South American flavors
make their way into favorite Moroccan
dishes, too.
 THE SPICES
WHEN TALKING ABOUT MOROCCAN COOKING,
NATURALLY THE FIRST PLACE TO START IS WITH SPICES.
A FIXTURE ON THE ANCIENT SPICE ROUTE, THE COUNTRY
HAS ADOPTED THE ABUNDANCE OF GLOBALLY IMPORTED
SPICES FROM TRADERS AROUND THE WORLD, WHICH
HAVE COZIED THEIR WAY INTO LOCAL KITCHENS FOR
CENTURIES.
 THE SPICES
ITS DISHES ARE LAYERED WITH SWEET AND SPICY,
EARTHY AND BRIGHT FLAVORS THAT REFLECT THE VAST
ARRAY OF SPICES AVAILABLE IN LOCAL MARKETS. IT’S
BEST TO USE WHOLE SPICES THAT ARE FRESHLY GROUND
JUST BEFORE COOKING, IF POSSIBLE.
Cumin
Saffron
Turmeric
Ground ginger
Cardamom
Paprika
Hot red peppers
Cardamom
White or black pepper
Cinnamon
The iconic
dishes
 Couscous
OFTEN REFERRED TO AS THE
NATIONAL DISH OF MOROCCO,
COUSCOUS IS MADE OF TEENY-TINY
BALLS OF WHEAT SEMOLINA,
STEAMED SO THEY’RE SOFT AND
FLUFFY. YOU’LL SEE COUSCOUS
SHOW UP IN EVERYTHING FROM
SALADS TO MAIN DISHES, AND IT’S
OFTEN COOKED WITH VEGETABLES,
SPICES AND DRIED FRUIT.
 Tagine
PROBABLY THE MOST ICONIC
MOROCCAN DISH OF THEM ALL,
THIS SLOW-COOKED STEW IS
USUALLY MADE WITH CHICKEN OR
LAMB, PLUS A VARIETY OF
VEGETABLES, DRIED FRUITS, NUTS
AND SPICES TO GIVE IT LOADS OF
FLAVOR AND TEXTURE.
Harira Soup
THIS TOMATO-BASED SOUP IS
HEARTY ENOUGH TO BE A MEAL ON
ITS OWN, OFTEN FILLED WITH
MEAT, VEGETABLES, LENTILS AND
CHICKPEAS. BECAUSE OF ITS
NUTRITION-PACKED PROFILE,
HARIRA IS OFTEN ENJOYED TO
BREAK THE DAY’S FASTING DURING
THE MONTH OF RAMADAN.
 Bastilla
THIS SWEET AND SAVORY PIE IS
OFTEN SERVED BETWEEN SALAD
AND TAGINE AT SPECIAL DINNERS.
IT’S TRADITIONALLY MADE OF
PIGEON, BUT CHICKEN HAS BECOME
A POPULAR SUBSTITUTE IN MODERN
TIMES.
 Chicken with
preserved lemon
OFTEN SLOW COOKED IN A TAGINE,
THIS DISH GETS A WALLOP OF
BRIGHT FLAVOR FROM THE TANGY
PRESERVED LEMONS, PLUS A KICK OF
SALTY GOODNESS FROM OLIVES.
WHILE COOKING, IT DEVELOPS A
RICH, SPICED SAUCE, WHICH IS
DELICIOUS SOAKED UP WITH FLUFFY
COUSCOUS OR FLATBREAD.
 Cuisine
Marocaine
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