International

CHAPTER 2

Spain &
Portugal

OVERVIEW
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People say the world is becoming smaller. Of course, the world is not shrinking, but more
accessible travel, familiarity with people from foreign lands, and efficient communication make
faraway destinations seem less remote.

This chapter was divided into five (5) sections: history, topography, cooking methods, regions,
and general characteristics of cuisine. The development and the evolution of the Spain and Portugal
cuisine become apparent through an understanding of the issues discussed in this sections.

This learning material is organized as follows: Learning Outcomes are enumerated to

provide you an idea of what are being expected to you after you have finished studying this chapter.
Pre-Test to take before proceeding to the lesson proper, to know if you have prior knowledge in
regards to the subject matter. Learning Map to guide you on your journey in discovering new
learnings and insights on every lesson you may encounter. Definition of Key Terms/Unlocking of
Difficulties to help you understand words/terms that are unfamiliar to you. Lessons which contains
information that a student like you must learn. Supplementary Learning Resources which includes
websites/links of articles and videos associated with the lesson provided for your additional
information. Self-Checks and Activities for you to complete in order to measure how much have
you learned on the lessons provided and to determine if you achieved the desired learning outcomes
indicated in this chapter. Task Sheet for you to perform and improve your skills in cooking and
attached with the Scoring Rubrics to evaluate your performance. Synthesis shows the summary of
all the lessons included in this chapter. Answers to Self-Check and Activity was provided followed
by the Rubrics to evaluate your answers in essay type of questions. Post-Test for you to take after
you go through a series of information and activities to assess if you learned throughout the lessons
presented and discussed.

LEARNING OUTCOMES:

At the end of this chapter, you should be able to:

1. Identify similarities and differences between the cuisines of Spain and Portugal.
2. Identify cooking methods used in the Spain and Portugal.
3. Name and prepare variety of dishes of Spain and Portugal.

Let me determine if you have prior knowledge about Spain &

PRE-TEST
Portugal, take this test.

Multiple Choice: Choose the correct answer and write your answer on a blank sheet of paper.

1. Spain adapted the use of honey from __________.

a. Moors c. Romans
b. Americans d. British

2. When Portuguese did built an empire?

a. 1588 c. Around 200 B.C.
b. Late 1400s d. 1700s

3. The following are the countries or lands where the Spaniards gained control EXCEPT ONE.
a. Asia c. Africa
b. Europe d. Italy

4. What happened in the year 1478?

a. The Spanish expelled most Muslims.
b. The Spanish established Spanish Inquisition leaded by King Ferdinand II & Queen
Isabella I.
c. Spain lost many of the countries it had ruled and lost its rank as a major world power.
d. Christopher Columbus and other explorers returned from the New World.

5. Which of the following is NOT TRUE about the topography of Spain?

a. It has a dry climate and consists of poor soil.
b. It has a hot, sunny summers and cold winters climate.
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c. It has a more temperate climate because of moderation from ocean breezes.
d. None of the above

6. Galicia: _________; Extremadura: West

a. South c. Northwest
b. East d. South West

7. A dish that is literally translated to rotten pot in which every region has their own version.
a. Paella c. Churros
b. Empanada d. Olla Podrida

8. It is where the Atlantic Ocean lies.

a. Northwest c. East
b. South d. West

9. The most common cooking method in Spain.

a. Frying c. Braising
b. Grilling d. Stewing

10. It is when the Spanish began using one-pot cookery.

a. 711 A.D. c. New World
b. Middle ages d. 200 B.C.

LEARNING MAP

TOPOGRAPHY

DEFINITION OF KEY TERMS/UNLOCKING OF DIFFICULTIES

Aioli Mayonnaise flavored with garlic

Chorizo A sausage flavored with garlic and paprika
Churros A choux pastry dough deep-fried in olive and eaten as breakfast;
sold by street vendors
Empanada A meat pie or turnover with a soft, flaky crust that is served
throughout Spain; originated in Galicia
Gazpacho Cold tomato vegetable soup; originated in Andalusia
Jambon serrano Cured ham with a sweet-salty taste similar to the prosciutto of Italy
Meseta High, dry plateaus
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Olla podrida A casserole containing almost anything that can be stewed; literally
translated, “rotten pot””; originated to central Spain
Paella A casserole of saffron rice with a variety of meats, chicken, seafood,
and vegetables named for the pot in which it is cooked; originated in
Valencia; every region has its own variation on this national dish
Tapas Small snacks or appetizers

You may now start travelling to the country of Spain and Portugal. Enjoy while learning!

Chapter 2
SPAIN AND PORTUGAL

INTRODUCTION

Food is not only important from health point of view but also from its cultural point of view.
You might not be aware but you can find more about the particular culture of one country from the
type of food they were preparing and who influences them to have that kind of cuisine. Also, the
cooking traditions and practices that are associated with their culture. A cuisine is primarily influenced
by the ingredients that are locally available and through trade. Other factors like religion can greatly
influence the cuisine; hence, the importance of cuisine cannot be ignored.

In this chapter, you will learn about the following: (a) History – who invades the countries of
Spain and Portugal together with their culinary influences; (b) Topography – talks about the natural
and man-made features of the Iberian Peninsula, composes the countries of Spain and Portugal, to
show their relative positions and elevations; (c) Cooking methods – includes the way of cooking in
Spain and Portugal which may define their culture and cooking tradition. Moreover, it’s what makes
them unique and different from other countries. (d) Regions – shows what makes up the whole Spain
and Portugal. These are places/regions in Spain and Portugal that showcase the differences in the
food they produce; (e) Cuisine – includes various foods that are uniquely made by the people in
Spain and Portugal that exhibits the simplicity of the food and a strong emphasis on fresh ingredients.
Food ingredients and culinary habits may be influenced by the invaders of Spain and Portugal.

Lesson 1: HISTORY

Lying in the South Eastern Europe, the Iberian Peninsula

contains the countries of Spain and Portugal. Archaeologists believe
people first inhabited this peninsula about 100,000 years ago. The
Iberians settled there 5,000 years ago and built the first cities in Spain.
Throughout history, many invading countries left a great impact on the
cuisines of Iberia. Around 200 B.C, the Romans entered the Spain from
the south, bringing grapes for wine, garlic, wheat and olives.
Photo Source: timemaps.com
MOORS

The Moors, who were Arabs from North Africa entered the south of Spain in 711 A.D.
Eventually, they conquered most of Spain and ruled the country for hundreds of years until the late
fifteenth century.

MOORS
Photo Source: visiontimes.com
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Reflecting the culinary world of northern Africa and various countries of the Middle East, the
Moors introduced the Spaniards to oranges, lemons, watermelon, pomegranate, grapes, artichokes,
spinach, eggplants, dates, almonds, marzipans, herbs, fruits, vegetables, and a variety of spices,
including nutmeg, saffron and pepper. The Spanish adopted combining sweet with savoury, as well as
the use of honey, from the Moors.
Pomegranates

Marzipan Artichoke
Photo Sources: familyspice.com; livescience.com; foodandnutrition.org; bbcgoodfood.com;
sugargeekshow.com

In addition to many new foods, the Arab acquainted the Spanish with cooking
techniques such as marinating and frying foods in olive oil. Strong Arab
influence is apparent the cooking, architecture and religion found in Andalusia,
a region in southern Spain.

Photo Source: chatelaine.com

Olive oil

NEW WORLD

Finally, another major influence on the Iberian cuisines came

in the late 1400s when Christopher Columbus and other explorers
returned from the New World. Along with their triumphs of discovering
new lands and claiming them for Spain or Portugal, those explorers
returned to their homeland with tomatoes, corn, potatoes, sweet
peppers, and chocolate from the New World.
Christopher Columbus
Photo Source: usatoday.com

EMPIRES

When all of the invaders were all gone at the end of the fifteenth century, Spain finally
became a unified country. At that time, Spain began to build its own empire. The Spaniards gained
control of lands in South America, North America, Asia, Africa and Europe. They ruled their extensive
empire for about 100 years, until the late sixteenth century.

In 1588, the British defeated the invading Spanish

Armada, a fleet of ships that sailed to the British Isles to
attack. Between this time and 1700s, Spain lost many of
the countries it had ruled and lost its rank as a major world
power.

Photo Source: en.wikipedia.com

Spanish Armada
The Portuguese also built an empire in the late 1400s, which lasted about a century. Like the
Spanish, their empire began with explorers discovering foreign lands around the word and claiming
these new territories for Portugal.

SPANISH INQUISITION

Under the leadership of King Ferdinand II and Queen Isabella I, the Spanish established the
Spanish Inquisition in 1478. The purpose of this political action was to purge the country of Jewish,
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Muslim, and Protestant people. Those who did not convert to Catholicism escaped or were killed.
Reports claim that 160,000 Jews left Spain or were killed there in 1492. In 1502, the Spanish expelled
most Muslims.

King Ferdinand II Queen Isabella I

Photo Source: onthisday.com; wikipedia.com

Lesson 2: TOPOGRAPHY

Containing mountains, coastlines, plateaus, hills, rivers and streams, Spain and Portugal’s
topography is characterized by great diversity. Spain makes up five-sixths of the Iberian Peninsula,
Portugal occupies the remaining one-sixth.

SPAIN

The Atlantic Ocean borders the Spain on the

northwest, the Bay of Biscay on the north, and the
Mediterranean Sea lies to the east and south. Only eight
miles of water separate Africa from the south of Spain.
France neighbours Spain on the north east: Portugal joins
on the west.

The majority of Spain has a dry climate and

consists of poor soil and meseta - high, dry plateaus.
Because the land is not very fertile, it is used primarily for
the grazing of sheep and goats. Topography of Spain
Photo Source: nationsonline.org

Meseta
Photo Source: shutterstock.com

The coastal area receive more rainfall than the interior, where dry conditions prevail. Also, the
north of Spain receives more precipitation than the south. Hot, sunny summers and cold winters
dominate Spain’s climate. The southern areas near the Mediterranean Sea enjoy a warmer climate,
and the mountainous regions are colder.

Situated in the north west of Spain, the dramatic

landscape in Galicia contains beaches, mountains and
valleys. The Pyrenees Mountains lie in the north east,
forming the border with France. They actually stretch for
almost 270 miles across the entire country from the
Mediterranean Sea to the Bay of Biscayne (in the Atlantic
Ocean). In essence, the Pyrenees form a barrier separating
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Spain and Portugal from the rest of Europe. Because, historically, travel over these mountains were
so difficult, this rugged the mountain range created significant isolation.
Pyrenees Mountain
Photo Source: tripsavvy.com
The central portion of Spain is a large, open expanse of land. With poor soil and a fairly dry
climate, this area produces thin cattle that yield tough meat.

The south west of Spain consists of dry basin; however, any land in this area that is supplied
with water – whether by rivers, streams or irrigation- transforms into fertile farmland. The area along
the Mediterranean in the south contains fertile plains.

PORTUGAL

Because of moderation from ocean breezes, Portugal

experiences a more temperate climate than Spain. Cooler summers
and warmer winters reign in Portugal.

The entire west and south side of Portugal borders the

Atlantic Ocean, yielding lots of coastline and plentiful seafood. Plains
line the coats.

Spain joins the Portugal on its east. Generally, this country

consists of two regions- the mountainous, cooler and humid north and
the drier, more temperate south. Actually, the mountains lie in the
north eastern, central and south western areas, whereas most of the
remainder of the country consists of flat land. Topography of Portugal
Photo Source: nationsonline.org

Ingredients & Foods Commonly Used throughout the Cuisines of Spain and Portugal
 Seafood
 Pork and lamb
 Serrano ham and chorizo sausage
 Blood sausage
 Dried beans
 Olive oil and olives
 Garlic
 Saffron and Spanish paprika
 Parsley
 Citrus fruits Honey
 Honey Photo Source: seawayscafe.com
 Almonds

Serrano ham Citrus fruits Chorizo Sausage

Photo Sources: jamon.com; homestratosphere.com; meatandsausages.com
Lesson 3: COOKING METHODS

During the Middle Ages, when shepherds and nomads roamed the
countryside, the Spanish began using the one-pot cookery. They cooked any
available ingredients in one pot over a fire. Because most of the flocks were
sheep, lamb was the most prevalent meat. As a result, braising remains a
common cooking method there.
One-pot cookery
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Photo Source: bbcgoodfood.com
Actually Arabs from North Africa, the Moors used cooking methods that came from the
Arabians who traveling through the desert cooked over an open fire. They introduced grilling and
frying to the southern region of Andalusia, where they entered Spain. As the Moors extended their
rule throughout Spain, their cooking techniques permeated the cuisine of the country.

With the introduction of the olives by the Romans hundreds of years before the Moors entered
Spain, olive oil became a popular cooking fat. When the Moors popularized frying, olive oil became
the preferred cooking fat. Today Spain produces an enormous quantity of olive oil, and the export of
olive oil is a major industry for Spain.

Lesson 4: REGIONS

The various regions of Spain and Portugal exhibit huge diversity in topography, climate and
influences from their many invaders throughout history. Differences in the foods that grow the
selection of herbs and spices, and the cultural aspects of each area cause vast variations in the
regional cuisines found in these two countries. Although many of the same dishes are prepared in the
regions of Spain and Portugal, the recipes have pronounced regional adaptations.

GALICIA

*Situated in the Northwest corner of Spain.

*Known for its simple, fresh food and it’s bounty of fish and seafood from
the Atlantic Ocean.
*The home of the ‘‘Empanada’’ – a meat pie or turn over with a soft,
flaky crust that appear as first course throughout Spain and Latin
America. Fillings range from pork – seafood – vegetable mixture.
Photo Source: alamy.com

Empanada
Photo Source: pinterest.com
BASQUE

*Situated in the North of Spain.

*Contains rugged terrain that led to significant isolation.
*Many think that the finest and most simple food in
Spain comes from this region.
*Its cuisine exhibits strong influence from its neighbour,
France.
*This region and bordering Catalonia are known for
their use of many sauces.
*Game and many types of mushrooms abound in this region because
of the terrain. Sauce
Photo Source: pinterest.com Photo Source: openfoodfacts.com
LA MANCHA

* Much of the central portion of Spain is known as the land of ‘‘the

hunt’’ because of the sparse population and large, open expanse of
land.
*La Mancha lies to the south of Madrid, an area with many
windmills and sheep.
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*Olla podrida, a casserole containing almost anything that can be stewed originated in this
region. – Literally translated to rotten pot which every region has their own version of this
national dish.
*Meat is the protein of choice in the central part of Spain, but the inhabitants of the coastal
areas consume ample amounts of seafood.
Photo Source: marcellathecheesemonger.com

Olla podrida
Photo Source: thespruceeats.com

VALENCIA

* Bordering Mediterranean Sea, situated on the eastern coast.

* Rice, orange and other citrus fruits, olives, grape thrive here as well as throughout Southern
Spain.
* A profusion of rice based dishes come from this region.
* In this region ‘‘Paella’’ originated, a well-known Spanish dish. It is named for the pot in which
it is cooked, paella is a casserole of saffron-flavoured rice with a variety of meats, chicken,
seafood, and vegetables.
* Countless variations of paella flourish throughout Spain, but the constant ingredients include
saffron, rice, and variety of seafood, sausage, chicken, and peas.
Photo Source: vectorstock.com

Spanish Paella
Photo Source: myrecipes.com

ANDALUSIA

* Lying in the South of Spain.

* Known for fried foods and home of ‘‘gazpacho’’ – famous cold
tomato soup.
* Recipes from this region often contain cloves, cumin,
cinnamon and other spices, exhibiting the Moorish influence.

Photo Source: msuedu.com

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Gazpacho
Photo Source: inmsol.com

EXTREMADURA

* Situated in the West and consists primarily of farm land.

* Pigs thrive in this region and a myriad of pork dishes originated here.
* Profusion of sausages and cured meat found throughout Iberia hails from the Western part of
Spain, from the times when the rich people kept the “good parts” of the hogs and gave the
peasants the “insides” and less desirable parts. To make these parts palatable, the peasants
ground them into sausages or created sauces from the blood and other undesirable scraps.
Photo Source: shutterstock.com

PORTUGAL

* The ocean breezes creates a milder climate in Portugal than in Spain,

and that affects the foods that grow
there.
* Many crops including potatoes,
tomatoes, and corn flourish.
* Grapes for wine and port thrive in the
river valleys.
* The ocean lying on Portugal’s West and
South yields abundant seafood, - the primary protein consumed there.
Grapes
Photo Source: pinterest.com Photo Source: foodndtv.com

Lesson 5: CUISINE

Culinary similarities among the regions of Spain and Portugal include the simplicity of the food
and a strong emphasis on fresh ingredients. Although Spain was a trade center for spices in the
fifteenth century, Spanish cooking has remained very simple. Fresh parsley and garlic flavor many
recipes, but Iberian dishes do not contain an overabundance of spices. Contrary to what many
believe, the dishes served in Spain are not hot and spicy. Many people confuse the Iberian cuisines
with those found in Mexico and other Spanish-speaking countries.

SAFFRON

* Spain currently produces and exports lots of saffron, known as

the world’s most expensive spice by weight, labor-intensive
saffron is actually the three red stigmas present in a specific
variety of crocus flowers, and it must be hand-harvested. After
the stigmas are roasted and dried, the saffron is ready for use.
* Saffron serves as an important component in the famous
Spanish dish ‘‘paella’’. In this dish, the flavour of saffron
permeates the rice, and it tints the rice with saffron’s
characteristics golden color. Saffron
Photo Source: pacroyal.com
PROTEIN

* As is true in many countries, people who live near the oceans, rivers, seas, and lakes
consume lots of seafood. Both Spain and Portugal have miles and miles of coastline where
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fishing provides plenty of fine quality fish and shellfish. The many varieties of seafood form
the basis of the cuisine in all of the coastal areas. Cod, sardines, and tuna are particularly
popular in Portugal.

Cod Sardines Tuna

Photo Sources: britannica.com; mensjournal.com; animalcrossingfandom.com

* Both fresh and dried (salted) cod are widely consumed in the North. Anchovies, cod, squid,
and many types of shellfish are among the fish that abound in Spain. In the central interior
regions, lambs, mutton, goat and pork prevail as the main source of protein.

Anchovies Squid
Photo Sources: thespruceeats.com; thefishsite.com
Goat Mutton

Photo Sources: fwi.com; brromhousedurham.com; parentingfirstcry.com; deagonbulkmeats.com.au

CHEESE

* Many high quality cheeses are made in Spain from cow, sheep, and goat milk or a
combination of all three. As in most countries that produce cheese, different regions
specialize in making certain types of cheeses. The governments of many European
countries, including Spain regulate production of some of the cheeses. There are currently
twelve Designation of Origin (DO) cheeses in Spain.

SPANISH DO CHEESES

Cabrales – made from cow’s milk mixed with goat’s or sheep’s

milk; a type of blue cheese; semi-firm texture; from northern
Spain
Source: gourmetfoodstore.com

Cantabria – Made from cow’s milk; mild flavor, soft creamy

texture; from Cantabrian
Source: tasteatlas.com

Idiazabal – made from sheep’s milk; smoked cheese with

sharp flavor, dry crumbly firm texture; from Basque region

Source: amazon.com
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La Serena – made from sheep’s milk; nutty pungent flavor,

soft texture; from Extremadura

Source: tasteatlas.com

Mahon – made from cow’s milk; slightly acidic and salty taste,
soft firm texture; used for grating; from the island of Minorca in
the Mediterranean
Source: lunya.co.uk

Majorero – made from goat’s milk; aged cheese, buttery

texture; from Canary Islands

Source: gourmetsleuth.com

Manchego – made from sheep’s milk; aged, tangy taste,

crumbly texture; from La Mancha in central Spain

Source: amazon.com

Picon – made from cow’s, goat’s, and sheep’s milk; aged,

robust full flavor; a type of blue cheese from Northern Spain

Source: stci-lb.com

Quesucos de Liebana – a group of several cheeses from

northern Spain, made from cow’s milk or mixed with sheep’s
and goat’s milk; fresh or aged, smoked or unsmoked
Source: tasteatlas.com

Rancal – made from sheep’s milk; nutty flavor, firm smooth

texture; from northern Spain

Source: spain-recipes.com

Tetilla – made from cow’s milk; aged, mild flavor, soft creamy
texture; from Galicia

Source: tienda.com

Zamorano – made from sheep’s milk; aged, intense sharp

flavor, firm yet crumbly texture; from northwest Spain

Source: culturecheesemag.com
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PORTUGAL

* Portuguese use more herbs and spices than the Spanish.

* Fresh cilantro appears in many recipes.
* The addition of cream and butter makes Portuguese cooking
richer than the cuisines of Spain.
* Besides providing fruit and nuts, the numerous orange, lemon,
and almond trees lead to significant honey production in Portugal.
Cilantro
Photo Source: medicalnewstoday.com
TAPAS

* In Madrid and throughout Spain, people typically go to bars in the

early evening for sherry and tapas, - small snacks or appetizers.
* Often, tapas are eaten in the late morning or early afternoon as a
snack before the main meal. Similar to Chinese dim sum, tapas
have gained much popularity outside of Spain in recent years.
Tapas
Photo Source: spainonafork.com
* There is an endless variety of tapas – seafood is various sauces,
olives in all sorts of herbs and brines, meats, sausage, vegetables, fillings wrapped in pastry
dough and on and on. Many tapas are just small portions of popular Iberian dishes; for
example, small turnovers become the tapas version of empanadas. A slice of tortilla the
popular egg dish that resembles an unfolded omelette, is served as tapas. Usually eaten at
room temperature, tortillas can be filled with almost anything. Potatoes and onion make a
classic tortilla filling. Tortilla
Photo Source: allrecipes.com
BEVERAGES AND MEALS

* Although Portugal produces excellent port, Spain is known for sherry, most of
which comes from a small, hot, flat area in Andalusia. Both sherry and ports are
fortified wines. Wines usually accompanies both afternoon and evening meals.
* Another popular drink, sangria consist of red wine with brandy, soda water, and
fresh fruits.
* Favorite non-alcoholic beverages include strong coffee and hot chocolate.
Sherry
Photo Source: sherrywine.com
P or
t

wine Sangria Strong coffee Hot chocolate

Photo Sources: iportwine.com; gimmesomeoven.com; enjoyjava.com; foodnetwork.com

* Throughout Spain and Portugal, breakfast usually eaten at a coffee

shop rather than at home. People often buy churros, choux pastry
dough deep fried in olive oil, from a street vendor.
* In the late morning tapas, or snack may be consumed to hold the
dinner until comida, the main meal of the day. Served after two in the
afternoon. Then siesta, or rest follows this large meal.
Churros
Photo Source: cookingclassy.com
* In the early evening, around six or seven, people go to a tapas bar for sherry and tapas.
* Cena - a light supper is consumed after nine in the evening.
SUPPLEMENTARY LEARNING RESOURCES:
Young, N. (2007). Your Favorite International Cuisines. World Link Marketing Corporation.
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First World Peoples. (2017). Spain Basic Information: Everyone Must Know. Retrieved by
https://m.youtube.com/watch?v=nAOnuumFtdg
AmigoFoods. (2020). The Best Spanish Foods! 21 Delicious Spanish Dishes to Die for.
Retrieved by https://m.youtube.com/watch?v=hcM7GEiThcQ
VC3 Productions. (2019). History of Portugal. Retrieved by https://m.youtube.com/watch?
v=TyPXV9StXaU
Nomadic Samuel-Travel Channel. (2017). Portuguese Cuisine – An Introduction to
Portuguese Food Guide. Retrieved from https://m.youtube.com/watch?v=JYg-VMkxWGY

SELF-CHECK 2.1
A. MATCHING TYPE. Match Column A from Column B. Write your answer on the blank provided
before the number.

Column A Column B

_____ 1. A light supper consumed after 09:00 in the evening a. Saffron

_____ 2. It is where paella is originated b. La Mancha
_____ 3. They are known for using many sauces c. Sangria
_____ 4. Also known as “land of the hunt” d. Comida
_____ 5. The home of empanada e. Basque
_____ 6. Popular drink consists of red wine with brandy, soda water & f. Olive oil
fresh fruits g. Cena
_____ 7. Main meal of the day h. Tapas
_____ 8. Eaten in late morning or early afternoon before main meal i. Valencia
_____ 9. Important component in the famous dish “paella” j. Galicia
_____ 10. Major industry of Spain

B. ENUMERATION. Give what is being asked.

11-13. Give the cooking methods used by Spanish people
14-17. Name at least four (4) regions in Spain and tell what types of foods are most common in each
region.
18-20. Give at least three (3) Spanish DO Cheeses

ACTIVITY 2.1
 Create a Venn diagram that shows the differences and similarities between the cuisines of
Spain and Portugal.

Note: Do it in a long coupon bond either handwritten or encoded, in a landscape form. If encoded,
please follow this format: Font style – Arial; Font size – 11; single spacing; and Paragraph –
justified. Compile in a long blue folder.

SCORING RUBRICS

CRITERIA INDICATORS SCORE

 Content is clearly stated; precise and concise.
Ideas  Contains sufficient evidence/examples to support 4
purpose
 Use an appropriate diagram to show the
Appropriate
differences and similarities between the cuisines 2
Graphic Organizer
of Spain and Portugal.
 Presentation of contents are well-organized in a
Organization 2
chronological order.
 Effectively employs writing conventions by
avoiding errors, such as sentence fragments,
Mechanics 2
comma splices, misspellings, punctuation errors,
etc.
TOTAL: 10

SYNTHESIS:
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 The countries of Spain and Portugal is in the Iberian Peninsula and lies in the southeastern
Europe. Throughout the history, many invading countries left a great impact on the cuisines of
Iberia.
 Romans brought grapes for wine, garlic, wheat, and olives while Moors, who were Arabs from
North Africa, introduced the Spaniards to oranges, lemons, watermelon, pomegranates,
grapes, artichokes, spinach, eggplants, dates, almonds, marzipan, herbs, fruits, vegetables,
and a variety of spices. In addition, the Spanish adopted combining sweet with savory, as well
as the use of honey, from the Moors. Also, the Arabs acquainted the Spanish with cooking
techniques such as marinating and frying foods in olive oil.
 Another major influence on the Iberian cuisine came in the late 1400s when Christopher
Columbus and other explorers returned from the New World. They discover new lands and
claims them for Spain and Portugal. These explorers returned to their homeland with
tomatoes, corn, potatoes, sweet peppers, and chocolate from the New World.
 As Spain became a unified country, they began to build its own empire. They gained control
of lands in South America, North America, Asia, Africa, and Europe. While the Portuguese
also built an empire in the late 1400s which lasted about a century. Like the Spanish, their
empire began with explorers discovering foreign lands around the world and claiming new
territories for Portugal.
 The Spanish established the Spanish Inquisition in 1478 under the leadership of King
Ferdinand II and Queen Isabella I. the purpose of its political action was to purge the country
of Jewish, Muslim, and Protestant people. Those who did not convert to Catholicism escaped
or were killed.
 Spain and Portugal’s topography is characterized by great diversity, containing mountains,
coastlines, plateaus, hills, rivers, and streams. Spain makes up five-sixths of the Iberian
Peninsula while Portugal occupies the remaining one-sixth.
 Hot, sunny summers and cold winters dominate Spain’s climate while Portugal experiences
cooler summers and warmer winters. Portugal experiences a more temperate climate than
Spain.
 The Spanish began using one-pot cookery during the Middle Ages.
 Braising remains a common cooking method because of they a great number of meats
specifically, lamb.
 The Moors used cooking methods that came from the Arabians who travels through the
desert win which they cooked over an open fire. They introduced grilling and frying to the
southern region of Andalusia.
 With the introduction of the olive oil by the Romans, olive oil became a popular cooking fat.
Today, Spain produces an enormous quantity of olive oil, and the export of olive oil is a major
industry for Spain.
 Various regions of Spain and Portugal exhibit huge diversity in topography, climate, and
influences from their many invaders throughout history. Regions of Spain includes Galicia,
Basque, La Mancha, Valencia, Andalusia, and Extremadura. Each region has their own
selection of herbs and spices and the cultural aspects of each area cause vast variations in
the regional cuisines found in these two countries. Although many of the same dishes are
prepared in the regions of Spain and Portugal, the recipes have pronounced regional
adaptation.
 The regions of Spain and Portugal shares culinary similarities which includes the simplicity of
the food and a strong emphasis on fresh ingredients. Spanish cooking remain very simple
even though Spain was a trade for spices in the 15 th century. Iberian dishes do not contain an
overabundance of spices.
 The dishes served in Spain and Portugal are not hot and spicy.
 Saffron is known as the world’s most expensive spice by weight. It serves as an important
component in the famous Spanish dish paella.
 Cod, sardines, and tuna are popular in Portugal, while anchovies, cod, squid, and many types
of shellfish are among the fish that abound in Spain. In the central interior regions, lamb, goat,
mutton, goat, and pork prevail as the main source of protein. Therefore, varieties of fish,
shellfish, and meat completes their protein source.
 Many high-quality cheeses are made in Spain from cow, sheep, and goat milk or a
combination of all three. There are currently twelve Designation of Origin (DO) cheeses in
Spain.
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 The Portuguese use more herbs and spices than the Spanish. The addition of cream and
butter makes Portuguese cooking richer than the cuisines found in Spain. The numerous
orange, lemon, and almond trees lead to significant honey production in Portugal.
 Tapas, small snacks or appetizers, are often eaten in the late morning or early afternoon as a
snack before the main meal.
 Spain is known for sherry, most of which comes Andalusia and Portugal produces excellent
port. Both sherry and port are fortified wines. Another popular drink is the sangria. Strong
coffee and hot chocolate are the favorite non-alcoholic beverages.
 Throughout Spain and Portugal, breakfast is usually eaten at a coffee shop rather at home.
People usually buy churros from a street vendor, and is typically accompanied by a coffee or
hot chocolate. In the late morning, tapas or a snack may be consumed to hold the diner until
comida, the main meal of the day which is being served after two on the afternoon. Siesta
follows this large meal. In the early evening, around six or seven, people go to a tapas bar for
sherry and tapas. Cena, a light supper, is consumed after nine in the evening.

To determine if you have learned the given lesson, take this

POST-TEST
test.

Multiple Choice: Choose the correct answer and write your answer on a blank sheet of paper.

1. Spain adapted the use of honey from __________.

a. Moors c. Romans
b. Americans d. British

2. When Portuguese did built an empire?

a. 1588 c. Around 200 B.C.
b. Late 1400s d. 1700s

3. The following are the countries or lands where the Spaniards gained control EXCEPT ONE.
a. Asia c. Africa
b. Europe d. Italy

4. What happened in the year 1478?

a. The Spanish expelled most Muslims.
b. The Spanish established Spanish Inquisition leaded by King Ferdinand II & Queen
Isabella I.
c. Spain lost many of the countries it had ruled and lost its rank as a major world power.
d. Christopher Columbus and other explorers returned from the New World.

5. Which of the following is NOT TRUE about the topography of Spain?

a. It has a dry climate and consists of poor soil.
b. It has a hot, sunny summers and cold winters climate.
c. It has a more temperate climate because of moderation from ocean breezes.
d. None of the above
6. Galicia: _________; Extremadura: West
a. South c. Northwest
b. East d. South West

7. A dish that is literally translated to rotten pot in which every region has their own version.
a. Paella c. Churros
b. Empanada d. Olla Podrida

8. It is where the Atlantic Ocean lies.

a. Northwest c. East
b. South d. West

9. The most common cooking method in Spain.

a. Frying c. Braising
b. Grilling d. Stewing
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10. It is when the Spanish began using one-pot cookery.
a. 711 A.D. c. New World
b. Middle ages d. 200 B.C.

PRE-TEST/POST TEST ANSWERS

1. A
2. B
3. D
4. B
5. C
6. C
7. D
8. A
9. C
10. B

ASSIGNMENT 2.1:
Direction: Provide answer to the following items:
1. How do the weather and topography influence the cuisine of Spain and Portugal?
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________

2. Define tapas and discuss its role in the meals of Spain and Portugal.
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________

Note: Do it in a long coupon bond either handwritten or encoded. If encoded, please follow this
format: Font style – Arial; Font size – 11; single spacing; and Paragraph – justified. Compile in
a long blue folder.
SCORING RUBRICS

CRITERIA INDICATORS SCORE

 The single controlling point made with an
FOCUS ______/2
awareness of task about a specific topic.
 Content is clearly stated, precise and
concise.
CONTENT  The presence of ideas developed through ______/3
facts, details, opinions, statistics, reasons
and/or explanation.
 Presentation of example and evidence
follows a logical and coherent pattern.
 Introduction, body, and conclusion work
ORGANIZATION ______/3
together to create an insightful essay.
 Transitions and topics sentences smoothly
guide the reader through the essay.
 Writer effectively employs writing
conventions by avoiding errors, such as
sentence fragments, comma splices,
CONVENTION ______/2
misspellings, punctuation errors, etc.
 Vocabulary, sentence structure and variety
used to establish a unique writer’s voice.
TOTAL ______/10
Note: Scores using this rubric is rated by items.
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Let us practice and improve your skills in cooking,

perform this task sheet prepared for you…

TASK SHEET NO. 2

Subject: FT-221 (INTERNATIONAL CUISINE)
Title: Prepare Spanish/Portuguese Dishes
Performance Objective:
1. Name and prepare a variety of dishes from Spain/Portugal.
2. Apply the principles in preparing a dish.
Supplies/Materials:
 Measuring tools
 Cutting tools
 Mixing tools
 Special use tools
 Baking tools, if needed
Equipment:
 Stove
 Convection oven
Steps/Procedures:
1. Wear PPE.
2. Prepare all the needed ingredients, tools and equipment.
3. Make sure that everything is all set (working place is clean).
4. Prepare the chosen dish following the principles in cooking.
5. Present the dish in a creative way.
Assessment Method: Rubrics
Note: This task can be performed either in face-to-face (if allowed) or at home. If performed at home,
a video showing your performance will be submitted through online.

Your performance will be evaluated through the different

criteria included in the rubrics provided below.

Student Name: ________________________ Title of Task:

____________________
Subject: _____________________________ Date: __________________________
Start/Finish : ______-______ Timeframe: ______________________
PERFORMANCE INDICATORS
CRITERIA
Excellent (10) Good (8) Fair (6) Poor (4)
Preparation 100% of the 80% (1-2 60% (3-5 40% (6 or more
(Preparing ingredients preparation missed) of the missed) of the missed) of the
and tools and other job procedures were preparation preparation preparation
requirements) systematically procedures procedures were procedures were
performed by the was/were performed by the performed by the
student. performed by the student. student.
student.
Safety and Sanitation 100% (hairnet, 80% (1 missed) 60% (2-3 40% (4-5
(Personal Protective mouth mask, PPE used by the missed) PPE missed) PPE
Equipment; Proper Use apron/chef jacket, students; 80% used by the used by the
of Tools and Equipment) hand gloves, (1-2 error/s) students; 60% students; 40% (6
hand/dish towel, properly used of (3-5 errors) or more errors)
pot holder) tools and properly used of were observed
complete PPE equipment. tools and on the use of
used by the equipment. tools and
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student; 100% equipment.
properly used of
tools and
equipment
Application of Cooking/baking Cooking/baking 1 cooking/baking 2 or more
Principles procedures were procedures were procedure cooking/baking
(Follows the correct followed followed was/were procedures were
procedure) completely and completely but missed during missed during
systematically. not laboratory. laboratory.
systematically.
Over-all 100% attained the 80% attained the 60% attained the 40% attained the
Characteristics expected expected expected expected
(appearance, taste and appearance of appearance of appearance of appearance of
texture) specific dish; specific dish; specific dish; specific dish;
100% tastes 80% of the taste 60% of the 40% of the
complements to complements to tastes tastes
each ingredient each ingredient complement to complement to
used; 100% of the used; 80% of the each ingredient each ingredient
dish prepared is dish prepared is used; 60% of the used; 40% of the
well-cooked. well-cooked. dish prepared is dish prepared is
well-cooked. well-cooked.
Presentation Dish prepared is Dish prepared is Dish prepared Dish prepared
(uniqueness and plating) unique and good unique but was copied from was copied from
plating unpleasantly others; others and
presentation. presented. pleasantly unpleasantly
presented. presented.
Time Management Finished the Finished the Finished the Was not able to
output 10 minutes output 5 minutes output within the finish the
or more before the before the given time product within
allotted time. allotted time the given time.
Note: After your performance, prepare a Menu Recipe Cost and Market Order. Be guided by the
format below. Do it in a long coupon bond either handwritten or encoded. If encoded, please follow
this format: Font style – Arial; Font size – 11; single spacing; and Paragraph – justified. If handwritten,
you can paste the actual picture of your dish on the space provided for it. Compile in a long blue
folder.

Format:
Task Sheet No. 2
Prepare Spanish/Portuguese Dish

RECIPE NAME: _________________________

Actual Picture
of your
Prepared Dish

Related Information:
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
_________________________________________________________
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MENU RECIPE COST AND MARKET ORDER

Quantity Unit Ingredients Unit Price Total Price

Total Food Cost: _______________ Total Cost per Serving: _______________

Procedures:
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
_________________________________________________________

REFERENCES:
Heyman, P.A. (2012). International Cooking, 2nd ed. Jurong Singapore: Pearson Education
Inc.
Hilario, Jose S. (2014). Getting Started in Cooking International Cuisines. Mandaluyong City:
Books Atbp. Publishing Corp.