Abraham Lincoln, Andrew Johnson, Barack Obama, Dwight D. Eisenhower, Food and Culinary Arts, For the Love of FACS, Franklin D. Roosevelt, George H.W. Bush, George W. Bush, Historical FACS, Home economics, Jimmy Carter, Lyndon Johnson, Presidential palates

Presidential Palates Culinary Quiz

This blog post was originally published on November 7, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

This is the official conclusion to our Presidential Palates blog series highlighting the food preferences of twenty-four American Presidents.  I thought it might be fun to provide a simple matching quiz to use with your students to measure what food facts they have retained from these posts.  Just a reminder that the entire Presidential Palates series will be available as a free download on our website www.freshfacs.com later this week.

Presidential Palates

Culinary Quiz

Directions:  Match the American Presidents on the left with their favorite foods.

             Part I (1789 – 1933)

  1.               George Washington                         A.  Gingerbread cookies
  2.              John Adams                                        B.  Roast turkey
  3.              Thomas Jefferson                             C.  Milk fresh from the cow
  4.              Andrew Jackson                                D.  Fried chicken with milk gravy
  5.              Zachary Taylor                                  E.  Apple cider
  6.              Abraham Lincoln                             F.  All types of cheese
  7.              Andrew Johnson                              G.  Creole cooking
  8.              Ulysses S. Grant                               H.  All types of nuts
  9.               James Garfield                                   I.  Macaroni and cheese
  10.              Theodore Roosevelt                         J.  Popcorn
  11.               William H. Taft                                 K.  Squirrel soup

    Part II (1933 – 2017)

  12.               Franklin D. Roosevelt                    A.  Cheeseburger Pizza
  13.               Harry S. Truman                              B.  Texas barbeque
  14.               Dwight D. Eisenhower                   C.  Grilled Cheese Sandwiches
  15.               John F. Kennedy                               D.  Pork Rinds and Tabasco Sauce
  16.               Lyndon B. Johnson                          E.  Chili
  17.               Richard M. Nixon                             F.  Chicken Enchiladas
  18.               Gerald Ford                                        G.  Beef Stew
  19.               Jimmy Carter                                     H.  Jelly Beans
  20.               Ronald Reagan                                   I.  Rare beef steaks
  21.               George H.W. Bush                            J.  New England Clam Chowder
  22.               Bill Clinton                                         K.  English muffins
  23.               George W. Bush                                L. Cheese Grits
  24.               Barack Obama                                   M. Cottage cheese with ketchup

Answers:  1. H, 2. E, 3. I, 4. F, 5. G, 6. A, 7. J, 8. B, 9. K, 10. D, 11. C, 12. C, 13. I, 14. G, 15. J, 16. B, 17. M, 18. K, 19. L, 20. H, 21. D, 22. F, 23. A, 24. E

vote

Don’t forget to vote tomorrow!

historical-facs-red-cover

For more ideas for bringing history and social studies into your FACS curriculum, check out our resource Historical FACS on our website at www.freshfacs.com.

 

 

Family and Consumer Science Education, FCS, Food and Culinary Arts, For the Love of FACS, Historical FACS, Home economics, Jimmy Carter, Presidential palates

Presidential Palates, Part 8

This blog post was originally published on October 21, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

President Jimmy Carter (1977 – 1981) brought southern hospitality into the White House along with his taste for simple, country food.  In an interview with Oprah, President Carter describes the transition this way. “The favorite meal is country food. When we got ready to move into the White House, Rosalynn went in—one of our staff members did—and asked the cooks and so forth at the White House, ‘Do you think you can make the kind of meals that the Carters are going to enjoy?’” President Carter tells Oprah. “And their response was, ‘Yeah, we’ve been cooking that kind of meal for the servants for the last 20 years.’”

Whether a visitor hailed from south Alabama or the South of France, they were often treated to a heaping bowl of grits, baked with cheese, during visits to Carter’s White House during the breakfast hour.  Other favorites of the 39th President are cornbread and sirloin steak.

Cheese Grits Casserole

2 1/4 cups whole milk

2 1/4 cups water

1 teaspoon salt

1 cup quick-cooking grits

1 (8 ounce) package processed cheese (such as Velveeta), cubed

1/2 pound sharp Cheddar cheese, cubed

1/4 cup butter

1/8 teaspoon garlic powder

2 eggs, beaten

Directions:

  1. Preheat oven to 350° F.  Butter a 9 x 12-inch baking dish.
  2. Bring milk, water, and salt to a boil in a large saucepan; gradually sprinkle grits into the boiling liquid, stirring to combine.
  3. Cook until thickened, about 5 minutes.
  4. Stir processed cheese, sharp Cheddar cheese, butter, and garlic powder into grits, stirring until cheese has melted.
  5. Let the mixture stand until cooled, about 15 minutes.  Stir beaten eggs into grits; transfer to prepared baking dish.
  6. Bake in preheated oven until the top is lightly golden brown and the grits are set, about 45 minutes.

Yield:  10 servings

I will wrap up this blog series next Friday!  Have a great weekend!