Slightly more than two of Wyoming Southeast Asia Mountains Khorat Plateau Tropical amp Humid Rainy amp Warm Southwest Monsoon Hot and Humid South Weather Chicken Pigs Dairy Cattle Eggs ID: 496448
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Slide1
ThailandSlide2
Slightly more than two of Wyoming
Southeast Asia
Mountains
Khorat Plateau Slide3
Tropical & Humid
Rainy & Warm SouthwestMonsoon
Hot and Humid South
WeatherSlide4
Chicken
Pigs
Dairy Cattle
Eggs
LivestockSlide5
Buddhism
All Buddha images considered very sacredDress appropriately
Shoes are allowed when walking around, but must be removed in chapel
In mosque, men wear hats while women should be covered in long sleeves and a scarf covering her head.
Visitors are unwelcomed when it comes to religious gatherings.
ReligionSlide6
Do not shake hands but have the Wai greeting
Can be used to say sorry, thank you, or pay respect
Rude to point with your feet, especially at people
The head is the most important part of the body
Many younger children go to
great lengths to keep their
head lower than elders to show
respect
You should not have PDA or
lose your temper in public
CustomsSlide7
Makha Bucha
Celebrating Buddha’s teachingsChakri Day
Celebrates the Chakri Dynasty,
the current monarch
Songran festival
Thai’s traditional New Year
Visakha Bucha
Celebrates the birth, enlightenment and entry of Buddha
Loy Krathrong
Offering to the spirit of the water to wash away sins
HolidaysSlide8
No traditional taboo foods but celebrate banquets with food
Popular food “golden threads”Thin layer of egg or noodles wrapped around small pieces of food
Thought to bring good luck and wealth
Taboos and banquetsSlide9
Focus on five flavors: spicy, sour, sweet, salty, and bitter
Each dish tries to combine at least 3 flavorsDishes take time to prepare Large families make cooking meals a family activity
Four regions of Thailand influence flavors
Central: most popular for herbs and sugar with dishes using coconut milk
Northern: light flavors, little spices, not salty and little sugar
North Eastern: very spicy using chilies, salt, herbs, and spices
Southern: spicy herbs, coconut milk, vegetables are main ingredient
History of food and cooking Slide10Slide11
Stir
-Frying (pad)
with
a wok or a large skillet Stewing
(toon
)
large
pan, covered placed over low heat
Steaming
(neung
)ingredients
are cooked by the vapor that rises from the boiling liquid below Deep Frying (tod
)
food
is cooked in a large amount of oil
Grilling
(yang
)
food
is above or below a heat source
Boiling
(tom)soups and curry Salads (yum)always specially dressed in Thailand
Cooking MethodsSlide12
Shrimp, Tuna, Other canned fish, Frozen fish, cuttlefish
RiceChicken (prepared, preserved)Pineapple (canned, preserved) pineapple juice, mango
Sweet corn (canned), Baby corn (fresh, canned)
Sugar, non-alcoholic beverages, seasoning, palm oil, tapioca, feed
Available FoodsSlide13
In Thailand, there is no such thing as an appetizer or starter; neither is there any dish that belongs to only one person.
Thai diners order the same number of dishes as people present; all dishes are shared and enjoyed together.
There are no leftovers or bad luck will occur
Thai food presentation is among the most exquisite in the world
Serving platters are decorated with all variety of carved vegetables and fruits into flowers and other pieces of beauty
No one eats until the rice arrives. It is the heart of the meal
Family Style ServingSlide14
Thai noodle- Kuay Tiew (soup) , Tom Kha Gai (most popular soup)
Thai stir fryThai rice- Kao Phad
Thai curry- Massaman Curry
Thai chicken- Som Tam, Gai Med Ma Moung
Thai pork
Thai beef
Thai fish- Tom Yam Goong
Thai seafood
Pad Thai – tofu, bean sprouts, onions, grounded peanuts, noodles
Popular snacks include: spring rolls, chicken or beef satay, raw vegetables with a spicy dip, soups, salads, and sweets
Meals Slide15
Thailand’s Food Guide
2013Slide16
World leading exporter in rice
Major exporter of shrimpOne of the largest exporters of broiler meat and porkOther crops that it exports are:
Coconuts
Corn
Rubber
Soybean
Sugarcane
Tapioca
Exports Slide17
Animal Feed
SoybeansFrozen Fish
Concentrated Milk & Cream
Alcoholic BeveragesFood Preparations
Dishwashing & Packing Materials
Refrigerators & Freezers
Wheat
Food & Drink Preparation Machines
Carrots
Apples & Pears
Prepared Fruit
Bread, Pastry, & Cakes
Whey & Milk Products
Agricultural & Poultry Equipment
Onions
Extracts of Coffee
Chocolate
Grapes
Mushrooms
Cocoa
Candy
ImportsSlide18
Four essential Thai tastes
Salty, sour, spicy, sweetThai Pastes
Shallots, garlic, green or red chilies
Can add coriander, Thai chili powder, galangal, green peppercorns, lemongrass, and turmeric
Fish and Shrimp
Basis of Thai FoodSlide19
Dried Spices
Pepper (prig thai)Kaffir Lime (bai magrood)
Cumin Seeds (yira)
Nutmeg (loog junn)
Cardamom (grawan)
Bay Leaf (bai grawan)
Clove (garn plu)
Cinnamon (ob choei)
Curry Powder (pong kari)
Dried Chilies (prig haeng)
Sesame seeds (nga)
Saffron (ya faran)
Fresh Plant
Lemongrass (tha krai)
Root
Ginger (khing)
Coconut (maprao)
Chilies
Flavors of ThaiSlide20
http://www.phuket.com/cuisine/toptenfood.htm
http://www.nfi.or.th/th/http://
www.boi.go.th/index.php?page=opp_food
http://oldwayspt.org/resources/heritage-pyramids/asian-diet-pyramid
http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Animal%20Feed%20Import%20Regulation_Bangkok_Thailand_2-27-2013.pdf
http://thaifood.about.com/od/thaicookingessentials/a/herbspice.html
http://www.chiangmai-chiangrai.com/thai_flavors.html
http://countries.bridgat.com/Top_Products_Imported_by_Thailand.html#.UUEQ2hnK6U8
http://www.thaicongenvancouver.org/cms/index.php?option=content&task=view&id=136
http://www.onlychaam.com/thailand-
holidays.php
Works Cited