FOODS FROM AROUND THE

WORLD:

BY: OLIVIA BOWMAN, MARK

HULTZ,
CARSON WRIGHT,
AND BRAYDEN STANLEY
PERIOD 6 T H AND 7 T H
 TABLE OF CONTENTS:
PREFACE

.PAGE 1

COMMON COOKING
MEASUREMENTS .....................................................................PAGE 2

RECIPES:

AUSTRALIAN; CLASSIC BEER BATTERED FISH AND CHIPS, TIM TAM

BALLS...PAGE 3- 4

BRAZILIAN; FRIED

PINEAPPLE

PAGE 5

MEXICAN; QUESADILLA, BEAN

DIP..PAGE 6-7

AMERICAN; SPICE CAKE, PROTEIN GRANOLA

BALLS.PAGE 8-9

CANADIAN; MAPLE COOKIES, CANADIAN YELLOW PEA

SOUPPAGE 10- 11

CHEMISTRY:

CONVERSIONS

...PAGE 11-?
PHYSICAL VS. CHEMICAL

CHANGE PAGE ?

DENSITY

.PAGE ?

STATE OF

MATTER

..PAGE ?

INTENSIVE VS. EXTENSIVE

PROPERTIES PAGE ?

PHASE DIAGRAM FOR WATER

.PAGE ?

PREFACE:

We were given the opportunity to participate in a

challenge where we had to create and cook recipes that
were nutritious, kid-friendly, cost effective, and good
tasting to help Love INC. Our mission was to help Love
INCs costumers think of healthy recipes to feed their
families. We decided to choose recipes from around the
world to provide diversity in the meals, snacks, and
desserts.
COMMON COOKING
MEASUREMENTS:

Abbreviations:

c. equals cups

Oz. equals ounces

Tsp. equals teaspoon

 Tbsp., T equals Tablespoon

g. equals grams

mL equals milliliter

lb, lbs. equals pounds

Kg. equals kilograms

CLASSIC BEER BATTERED FISH

AND CHIPS:
PREP TIME:

COOK TIME:

CALORIES:

COST OF INGREDIENTS:

Ingredients:
-4 large Russet Burbank potatoes or other floury potato (Solid)
-(14.7867648 mL) white vinegar (Liquid)
-(354.882354 mL) self-rising flour (plus 118.294118 mL extra for dusting) (Solid)
-(375 mL)1 bottle beer, chilled (Liquid)
-About 2L vegetable oil, for deep-frying salt, for seasoning (Liquid)
-4 large flathead fish fillets (Solid)
-Salad greens, lemon wedges and tartar sauce (optional) (All Solids)

How to Prepare:

For the chips:

-Step 1: Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain
and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a
low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange
on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes.
(Physical and Chemical change)
-Step 2: For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to
a thick batter. Don't mix the batter too much. A few lumps are fine. Let sit in the fridge for at
least 20 minutes. (Physical change)
-Step 3: Heat the oil to 200C and fry the chips in batches for three minutes each, allowing
the oil to return to temperature between batches. Drain the chips on a wire rack or
absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying
later. (Chemical change)
-Step 4: When ready to serve, fry the chips again at 200C for a further three minutes until
golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook
the fish.* Soaking removes excess starch and stops the potato straws from sticking together
and becoming gluggy when they are cooked. (Chemical change)

For the fish:

-Step 1: Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved
flour and dip into the batter. Shake off any excess batter and fry the fish for about four
minutes until the batter is golden. Drain on a wire rack and season with salt. (Chemical
change)
-Step 2: Serve the fish and chips with wedges of lemon, tartar sauce and an undressed crisp
green salad.

TIM TAM BALLS:

PREP TIME: 15 MINUTES

COOK TIME: 2 HOURS AND 10 MINUTES

CALORIES: 1,000 PER SERVING

COST OF INGREDIENTS TOTAL: WITHOUT COCONUT $10.39

Ingredients:
-7 Oz. (200 g) Tim Tams (Solid)
-14 Oz. (395 g) condensed milk (Liquid)
-1 c. (236.6) milliliters coconut (to decorate) (Solid)

How to Prepare:

-Step 1: Crush Tim Tams in a blender, fold in condensed milk. (Physical

change)
-Step 2: Roll mixture into balls, then roll into coconut or grated
chocolate. (Physical change)
-Step 3: Refrigerate until firm.
 FRIED PINEAPPLE:
PREP TIME: 10 MINUTES

COOK TIME: 10

CALORIES: 216.9 CALORIES

COST OF INGREDIENTS TOTAL: $6.94

Ingredients:

- 1 c. (236.59 mL) of brown sugar (Solid)

-2 tsp. (9.85 mL) of ground cinnamon (Solid)
-1 pineapple, peeled, cored, and cut into 6 wedges (Solid)

How to Prepare:

-Step 1: Preheat an outdoor grill for medium-high heat and lightly

oil the grate.
-Step 2: Whisk brown sugar and cinnamon together in a bowl.
Pour sugar mixture into a large resealable plastic bag. Place
pineapple wedges in bag and shake to coat each wedge.
-Step 3: Grill pineapple wedges on the preheated grill until heated
through, 3 to 5 minutes per side. (Chemical change)
 BEAN DIP:
PREP TIME: 15 MINUTES

CALORIES: 656.25 CALORIES

COST OF INGREDIENTS USED: $15.62

YEILDS: 8 SERVING

Ingredients:

-1, 16 Oz. (453.6 g) can of refried beans (Solid)

-, 1 Oz. (14.175 g) package of taco seasoning mix (Solid)
-1 c. (236.3 mL) of sour cream (Solid)
-1 c. (354.9 mL), shredded Colby and Monterrey jack cheese (Solid)
- c. (59.15 mL) of salsa (Solid)
-2 c. (473.2 mL) of shredded lettuce (Solid)
- c. (59.15 mL) of fresh tomatoes (Solid)

How to Prepare:

-Step 1: Mix the refried beans with the taco seasoning in a bowl with a
rubber spatula.
-Step 2: Spread along the bottom of a 9X9 baking pan.
-Step 3: Layer remaining ingredients in this order: Sour cream, 1 cup of
the cheese, salsa, lettuce, the 1/2 cup of cheese and then the sliced
tomatoes.
-Step 4: Keep cool and serve with tortilla chips.
 TRADITIONAL MEXICAN
QUESADILLA:
PREP TIME: 15 MINUTES (IF COOKING MEAT)

COOK TIME: 30 MINUTES

CALORIES: 551 CALOIES WITH GROUND BEEF 530 CALORIES WITH THE CHICKEN

COST OF INGREDIENTS USED: $12.32 WITH GROUND BEEF $13.43 WITH CANNED
CHICKEN

YEILDS: 4

Ingredients:

-8 flour tortillas (10 in) (Solid)

-2 c. (591.5 mL) of canned cooked chicken (or you can cook the chicken
and dice it) or ground beef (brown the beef in skillet until crumbled) (Solid)
-2 c. (591.5 mL) of mild cheddar cheese (Solid)
-1 1/2 c. (354.9 mL) of black beans (Solid)
-1 c. (236.6 mL) of whole kernel canned corn (Solid)
-1/2 c. (118.3 mL) of chunky salsa (Solid)
-Original pam cooking spray (Liquid)

How to Prepare:

-Step 1: Prepare ingredients rinse and drain the black beans and the corn, if
cooking ground beef, brown over the burner in a skillet until crumbly, if
cooking chicken, brown over burner in a skillet until golden brown (Chemical
change)
-Step 2: In a large bowl stir together with a spoon the 2 cups of chicken or
ground beef, cheese, beans, corn, and chunky salsa.
-Step 3: Find a 10 in skilliet and spray with original pam spray.
-Step 4: Turn burner on medium heat and place one tortilla in the pan.
(Chemical change)
-Step 5: Spread 1 cup of the mixture on half of the tortilla and fold the tortilla
in half.
-Step 6: Lightly toast tortilla when browned on one side flip and repeart
browning on other side, cheese should be melted. (Chemical change)
-Step 7: Cut in wedges and place if desired serve with sour cream and salsa.
(Physical change)
-Step 8: Repeat to until all tortillas are done.

SPICE CAKE:
PREP TIME:

COOK TIME:

CALORIES:

COST OF INGREDIENTS: $

Ingredients:

-1 box Duncan Hines Spice Cake mix (Solid)

-3 large eggs (Solid until broken then it becomes a Liquid)
-1 1/3 c. (307.6 mL) of water (Liquid)
-1/3 c. (71 mL) of vegetable oil (Liquid)

How to Prepare:

-Step 1: Preheat oven to 365 degrees.

-Step 2: Blend dry mix, water, oil, and eggs in a large bowl at a low
speed until moistened, beat at medium speed for 2 minutes. Pour
batter into pans and bake for 30 minutes. (Chemical change)
-Step 3: Cake is done when a toothpick is inserted in center and comes
out clean. Cool in pan for 15 minutes. Wait until completely cooled to
add whipped cream.
 PROTEIN GRANOLA BALLS:
PREP TIME:

COOK TIME:

CALORIES:

COST OF INGREDIENTS: $

Ingredients:

1 c. (236.6 mL) of oatmeal (Solid)

c. (118.3 mL) of flaxseed (Solid)
1/3 c. (71 mL) of Mr. Crists honey (Solid)
c. (118.3 mL) of chocolate chips (Solid)
1 tsp. (4.9 mL) of vanilla (Liquid)
1/2 c. (118.3 mL) of peanut butter (Solid)

How to Prepare:

Step 1: In a large bowl mix together all of the ingredients and

refrigerate for 1 hour.
Step 2: Roll into bite sized balls. (Physical change)
Step 3: Refrigerate until ready to serve.
 MAPLE COOKIES:
PREP TIME: 40 MINUTES

COOK TIME: 8-10 MINUTES

CALORIES: 90.7 PER COOKIE

COST OF INGREDIENTS: $15

INGREDIENTS:

1 c. (236.6 mL) of unsalted butter, softened (Solid)

1 c. (236.6 mL) of brown sugar, packed (Solid)
1 egg (Solid until broken then they become a Liquid)
1 c. (236.6 mL) of real maple syrup (Liquid)
1 tsp. (4.9 mL) of vanilla extract (Liquid)
4 c. (946.36 mL) of all-purpose flour (Solid)
2 tsp. (9.85 mL) of baking soda (Solid)
tsp. (2.46 mL) of salt (Solid)
1/3 c. (78.07 mL) of granulated sugar (Solid)

How to Prepare:

Step 1: Preheat oven to (180 degrees Celsius or 350 degrees

Fahrenheit).
Step 2: Grease several cookie sheets. (Physical Change)
Step 3: In a large bowl, cream butter and brown sugar; add egg, maple
syrup, and vanilla, mixing until well blended. (Physical Change)
Step 4: Sift or whisk together flour, baking soda and salt; add this
mixture to creamed mixture and stir until well blended. (Physical
change)
Step 5: Shape into 1 inch balls and roll in sugar. (Physical Change)
Step 6: Place balls on cookie sheets about 2 inches apart and flatten
slightly.
Step 7: Bake 8 to 10 minutes; remove and let cool on a wire rack or
any other flat surface. (Chemical and Physical Change)

CANADIAN PEA SOUP:

PREP TIME: 15 MINUTES

COOK TIME: 120 MINUTES

CALORIES: 627 CALORIES

COST OF INGREDIENTS: $20

Ingredients:

-3 c. (709.765 mL) of Yellow peas (Solid)

-8 c. (1892.71 mL) of Chicken stock (Liquid)
-1 lb. (0.45359237 kg) of Ham bone (Solid)
- lb. (0.22679618 kg) of Bacon (Solid)
-3 medium chopped carrots (Solid)
-2 medium chopped onions (Solid)
-3 medium chopped celery ribs (Solid)
-2 medium bay leaf (Solid)
-2 medium minced garlic cloves (Solid)
-2 Tbsp. (9.854784 mL) of Sugar (Solid)
-2 Tbsp. (9.85784 mL) of Thyme (Solid)
-2 Tbsp. (9.85784 mL) of Vinegar (Liquid)

How to Prepare:

-Step 1: Place a heavy stock pot on medium-high heat, add bacon and brown
but not too crispy. (Physical, Chemical Change)
 -Step 2: Lower the heat, add the onions and celery, just sweat these down.
(Physical, Chemical Change)
-Step 3: Add rest of the ingredients except vinegar, bring up to a boil and
then reduce to a low simmer. Cover and cook for about 2 hours stirring
occasionally. (Physical Change)
-Step 4: Remove the ham bone, cut off any meat and add back to the soup.
(Physical Change)
-Step 5: Lastly stir in the vinegar. (Physical Change)

CONVERSIONS:
ON THE FOLLOWING HAND WRITTEN PAGES WE WILL SHOW THE WAY WE WERE
ABLE TO CONVERT ALL OF OUR MEASUREMENTS TO METRIC UNITS.

What we are converting the measurements to:

American to Metric
ounces convert to grams
cups convert to milliliters
teaspoons convert to milliliters
tablespoons convert to milliliters
pounds convert to kilograms

Basic Conversions:

1 cup = 236.6 milliliters

1 ounces = 28.35 grams
1 teaspoon = 4.9 milliliters
1 tablespoons =14.8 milliliters
1 pound= 0.45359237 kilograms
 PHYISICAL VS CHEMICAL
CHANGE:
THROUGHOUT OUR RECIPE BOOK YOU WILL THAT MOST OF OUR STEPS ARE
LABELED SO THAT YOU KNOW WHEN THEY ARE GOING TROUGHT PHYSICAL AND
CHEMICAL CHANGES.

Physical Change:
A physical change is when some properties of a material change, but
the composition of the material does not change some examples to
tell whether a change is physical would be the usage of words like boil,
freeze, melt, and condense as well as break, split, grind, cut, and
crush.

When Ice melts it is a physical

change because it changes
forms. Ice is a solid and when
it melts it turns into water.

Chemical Change:
A chemical change is a change that produces matter with a different
composition than the original matter.

An example of a chemical change

is when you cook or bake
something.
 DENSITY LAB:
THE FOLLOWING PAGE(S) ARE THE FOR THE DENSITY LAB WE
PARTICIPATED IN WHEN WE NEEDED TO FIND THE DENSITY OF
MULTIPLE ITEMS.
 STATES OF MATTER:
THERE ARE A TOTAL OF THREE MAIN STATES OF MATTER SOLIDS, LIQUIDS,
AND GASES.

Solids:
A solid is a form of matter that has a definite shape and volume.

An Ice cube is a solid

and the particles in it
a packed closely.

Liquids:
A liquid is a form of matter that has an indefinite shape, flows, and yet
has a fixed volume.
Water is a liquid and the particles
in it are close together but are
free to flow past each other.

Gas:
A gas is a form of matter that takes
both the shape and volume of its container.

Gas are usually invisible air is an

example of a gas in it the
particles are relatively far apart
and can move freely.
 EXTENSIVE VS INTENSIVE
PROPERTIES:

Extensive Property:
An extensive property is a property that depends on the amount of
matter in a sample. Some examples would include the mass, volume,
or length of an object.

Intensive Property:
An intensive property is a property that depends on the type of matter
in a sample, not the amount of matter. Some examples would include
the absorbance, melting point or density of an object
 PHASE DIAGRAM FOR WATER:
A PHASE DIAGRAM GIVES THE CONDITIONS OF TEMPERATURE AND
PRESSURE AT WHICH A SUBSTANCE EXISTS AS SOLID, LIQUID, OR GAS.

The phase diagram of water shows the relationship among

pressure, temperature, and the physical state of water. In
the diagram above each colored region represents water in
a single phase. The curved line that describes the
equilibrium conditions for liquid and vapor this lines also
shows how vapor pressure of water varies with temperature.
The other line describe the conditions for equilibrium
between liquid water and ice and ice between water and
vapor. The point on the diagram where all of the lines meet
is called the triple point which describes the only set of
conditions at which all three phases can exist in equilibrium
with one another.