KitchenStudy/ReadingInstructor Resources
OBJECTIVE
This lesson explores the techniques of roasting and baking through ingredients indigenous to The Middle East, Turkey, Greece & Crete.
SKILLS & TECHNIQUES ADDRESSED
Baking
Roasting
MODELING/ DEMONSTRATION
Each student prepares:
Morgh Polou: Chicken with Rice (Page 440)
Samke Harrah al-Sahara: Baked Fish with Hot Chili Sauce (page 447)
Garithes Saganaki: Baked Shrimp (Page 476)
Salata me Portokalia kai Elies: Orange and Olive Salad (Page 484)
Read
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Chapter 9: Pages 412-416 (The Middle East)
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Chapter 10: Pages 454-467 (Turkey, Greece & Crete)
Glossary/Notes
Tahini
Phyllo or Filo Dough
Bulgur
Tamarind
Grape Leaves
Yogurt
Sumac
Horta
Shrimp
Cooking Methods/Techniques
Dried Beans
Sauteing
Phyllo
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Instructor Notes:
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