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UNIT I –II. INTERNATIONAL CUISINES Food Production Management

International cuisines

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International Cuisine

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Page 1: 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

Page 2: International cuisines

Worlds Top 10 Cuisines

ChineseFrenchItalianIndianJapanese

Moroccan

SpanishThaiTurkishIndonesian

Page 3: International cuisines

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.

Page 4: International cuisines

Chinese

AnhuiCantoneseFujianHunan

JiangsuShandongSzechuanZhejiang

Page 5: International cuisines

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

Page 6: International cuisines

French Cuisine

♯ Foundation ♯ Cheese♯ Wine♯ Meat♯ Duck♯ Oysters

♯ French classical Menu

Page 7: International cuisines

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

Page 8: International cuisines

Italian Cuisine

♯ Aperitivo♯ Antipasto♯ Primo♯ Secondo♯ Contorno

♯ Formmagio e Frutta

♯ Dolce♯ Caffe♯ Digestivo

Page 9: International cuisines

Indian Cuisine

Page 10: International cuisines

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.

Page 11: International cuisines

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

Page 12: International cuisines

RegionsNorthern UP, Raj, Kashmir, Punjab, Haryana, Gharwal,

KumaonWesternGoa, Maharashtra, GujaratEasternBengal, Orrisa, Bihar, NE StatesSouthernKarnatka, Kerala, Tamil Nadu, APRoyal Cuisine

Mughlai

Page 13: International cuisines

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

Page 14: International cuisines

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

Page 15: International cuisines

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

Page 16: International cuisines

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

Page 17: International cuisines

Spanish Cuisine

Page 18: International cuisines

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

Page 19: International cuisines

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

Page 20: International cuisines

Thai

Page 21: International cuisines

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

Page 22: International cuisines

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

Page 23: International cuisines

Turkish

Page 24: International cuisines

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

Page 25: International cuisines

Turkish

Famous DishesPilafBorekDonerKebabKofteDolmasMezzeImam Bayaldi

Page 26: International cuisines

Indonesian

Page 27: International cuisines

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

Page 28: International cuisines

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

Page 29: International cuisines

Indonesian

Famous DishesNasiGorengSatayGadoGadoSambalRendangSoto AyamSupuk