5.2.5
Spanish Ingredients & Dishes
Traditional Spanish Ingredients and Dishes
Traditional Spanish Ingredients and Dishes
Here are some examples of traditional Spanish dishes and ingredients:
Traditional ingredients
Traditional ingredients
- Fruit and vegetables - aubergines, garlic, tomatoes, spinach, potatoes and peppers.
- Meat and fish - ham, seafood, chicken and lamb.
- Herbs and spices - paprika, saffron and parsley.
- Beans and olive oil are also commonly used in cooking.
Traditional dishes
Traditional dishes
- Paella (rice dish incorporating seafood and/or meat, stock and vegetables. Often cooked in bulk).
- Empanadas (traditional pastries filled with meats and cheeses).
- Chorizo (spicy sausage).
- Queso Manchego (traditional Spanish cheese).
- Gazpacho (cold tomato soup).
- Tapas (selection of small dishes, such as patatas bravas, omelette and tortillas).
- Churros (fried strands of dough).
- Tortilla (Spanish omelette).
Modern takes on traditional dishes
Modern takes on traditional dishes
- Paella arancini.
- Tandoori masala flavoured Spanish omelette.
- Vegetarian/vegan paella.
- Black sesame churros.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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