International cuisines
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Transcript of International cuisines
U N I T I – I I . I N T E R N AT I O N A L C U I S I N E S
Food Production Management
Worlds Top 10 Cuisines
ChineseFrenchItalianIndianJapanese
Moroccan
SpanishThaiTurkishIndonesian
Chinese Cuisine
♯ Chinese cuisine culture is extensive and profound♯ According to records, as early as in the Shang and Zhou
dynasties over 3,000 years ago , a fairly complete culinary system was formed
♯ China is a world-renowned "Culinary Kingdom." As one of the six important elements of tourism. "food" is one of the most important component parts of China's abundant tourism resources.
Chinese
AnhuiCantoneseFujianHunan
JiangsuShandongSzechuanZhejiang
French Cuisine
♯ French cuisine has evolved extensively over centuries
♯ Rich Cuisine usually accompanied by a number of wines
♯ There are many dishes that are considered part of the nation's national cuisine today
French Cuisine
♯ Foundation ♯ Cheese♯ Wine♯ Meat♯ Duck♯ Oysters
♯ French classical Menu
Italian Cuisine
♯ Cuisine known today has evolved from centuries of social and Political change
♯ Ingredients and dishes very region ♯ Many Significant regional dishes that have
become both national and regional
Italian Cuisine
♯ Aperitivo♯ Antipasto♯ Primo♯ Secondo♯ Contorno
♯ Formmagio e Frutta
♯ Dolce♯ Caffe♯ Digestivo
Indian Cuisine
Indian Cuisine
♯ Indian cuisine has been influenced by a 5000 year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.
Indian Cuisine
Pre-Vadic; Indus Valley Civilization:Bronze Age civilization (3300–1300 BCE; mature
period 2600–1900 BCE) that was located in the northwestern region of the Indian Subcontinent
Early Food Producing Era from 7000- 5500 BCE
RegionsNorthern UP, Raj, Kashmir, Punjab, Haryana, Gharwal,
KumaonWesternGoa, Maharashtra, GujaratEasternBengal, Orrisa, Bihar, NE StatesSouthernKarnatka, Kerala, Tamil Nadu, APRoyal Cuisine
Mughlai
Japanese Cuisine
Emphasis on seasonality of food, Emphasis on quality of ingredients and
presentationBased on combining staple foodsA standard meal consists of several different
okazu accompanying a bowl of riceDifferent cooking techniques are applied to each
of the three okazuView of a meal is reflected according to cooking
techniques
Regional Cuisine
Japanese cuisine offers a vast array of regional specialties known as kyōdo ryōri,
Kanto Region; Foods taste very strong ie ”DASHI” SOBA serving with
‘udon’ noodles is heavy on dark soy sauce
Kansai region ;foods are lightly seasoned, with clear udon noodles made with
light soy sauce
Moroccan
Moroccan cuisine is extremely diverse influenced with other cultures and nations over the centuries ie Berber, Moorish, Mediterranean and Arab.
Spices are used extensively
Moroccan
The midday meal is the main meal;Hot and cold salads; zaalouk,Moroccan spreadsTagine ; Tunisian tajineBread ; KhobzLamb and Chicken ; Pastilla, MerguezMeat and Vegetable ; CouscousDesserts; kaab el ghzal , PastiliCup of sweet mint tea The consumption of pork and alcohol forbidden
Spanish Cuisine
Spanish Cuisine
Eating Customs: MealsBreakfast / Desayuno-Merely of a cup of coffee,
traditionally popular churros, served sprinkled with sugar or dunked in hot chocolate
Lunch will have several coursesThe first course is the lighter part of the meal -salad or
soupSecond course is normally fish or meat dishDessert -Simple piece of fruit, flan, or a sweet pastry or
cakeA Spanish dinner time is similar to Indian dinner time
Spanish
Tapas
•Art of snacking, Going from bar to bar and sharing plates Sobremesa
•Literally means "over the table" and refers to the art of conversation after a meal
Siesta
•Rest & Digest before going back out to work the fields. Businesses and Stores shut down two hours and many people return home to eat with their families
Wine
•Typical to drink wine along with a meal Coffee
•Traditionally follows a Spanish meal and is served after the dessert
Thai
Appreciation of Thai cuisine
Lightness, heat and passionate smell Herbs used have a dissimilar scent from western onesHerbs are much more aromatic and yield different
flavours in each Thai dishThais eat their foods with riceThe experience of having a Thai dinner is a communal
eatingMany dishes are served for all to share
Thai meal composition -
Titbits: Hors d’oeuvresSalads : A harmony of tastes and herbal flavoursGeneral Fare : A sweet and sour dishDips Soups : Embody more flavourand textures Curries : Simple and complexSingle dishes : Rice and noodles dishesDessert : Uniformly sweet
Turkish
Turkish
Frequently used ingredients are eggplant, lentils, onions, green pepper, bean, tomato, garlic.
Grape, apricot, cherry, pine nuts, almond, hazel nuts, watermelon are the fruits that are mostly used.
Preferred herbs and spices are parsley, thyme, cumin, pepper, paprika and mint
Turkish
Famous DishesPilafBorekDonerKebabKofteDolmasMezzeImam Bayaldi
Indonesian
Indonesian
Cuisine is heavily based on rice with vegetables, meat, fish, eggs and poultry acting as supplements
Each region or province has its own cuisine, which varies in the method of cooking and the ingredients used
The Javanese cuisine generally consists of vegetables, soybeans, beef and chicken
The Sumatrans generally eat more beef
Indonesian
To the east, seafood is the most prominent on the daily diet, either grilled or made into curries
In Bali, IrianJayaand the highlands of North Sumatra and North Sulawesi, pork dishes are specialties
As the majority of the Indonesian population is Muslim, pork is not usually served
Indonesian
Famous DishesNasiGorengSatayGadoGadoSambalRendangSoto AyamSupuk