Chinese cuisine is diverse, varying by region. Staple foods include rice, noodles, and wheat-based foods. Soy products like tofu are also important sources of protein. Chinese cooking places emphasis on a balance of flavors and ingredients indigenous to different regions. Over centuries, Chinese, foreign, imperial, and regional influences have shaped different regional cuisines like Sichuan, Cantonese, and Huaiyang styles. Key seasonings include ginger, garlic, scallions, and sesame.
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
Everything one needs about one of the most and emerging cuisine of the world. Very Informative for the Students of Bachelor Level
Feel Free to contact at eveelmesh@gmail.com in case of any query
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
It is all about the foods in asia with our host pusheen :).
Actually,my ppt. was presented at school and I want to share this to you .I hope you will like my Asian cuisine.
Hakka Flame
1433 Gerrard St E, Toronto, ON M4L 1Z7, Canada
+1 416-778-7070
http://www.hakkaflame.ca/
https://www.google.com/maps?cid=12464277026032419620
To all the Bengali food Lovers and all the upcoming culinary aspirants, This presentation has the maximum information of the Food of the bengali cuisine.
This is my report in International Cuisine Lecture. The content is about the food of the South East Asian countries. I hope it can help :)
--cddlr <3
In this we will explore about the rich history of North Indian food, understand the origins, influences, and key elements that have contributed to the delectable heritage of this cuisine.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Legally Managing Employees
IN THIS CHAPTER, YOU WILL LEARN:
1. To differentiate between an employment agreement and an employee manual.
2. To establish a nondiscriminatory work environment.
3. To implement a procedure designed to eliminate sexual harassment and minimize the risk of penalties resulting from charges of unlawful harassment.
4. To legally manage the complex areas of employee leave, compensation, and performance.
5. To respond appropriately to unemployment claims.
6. To summarize and list the employment records that must be maintained to meet legal requirements.
EMPLOYMENT RELATIONSHIPS
All employers and employees have employment agreements with each other.
Employment agreement: The terms of the employment relationship between an employer and employee that specifies the rights and obligations of each party to the agreement.
Generally, employment agreements in the hospitality industry are established verbally, or with an offer letter.
Offer Letter
offer letters detail the offer made by the employer to the employee.
when properly composed, can help prevent legal difficulties caused by employee or employer misunderstandings.
Offer Letter
Some employers believe offer letters should be used only for managerial positions, but to avoid difficulties, all employees should have signed offer letters in their personnel files.
Components
Employee Manual
In most cases, the offer letter will not detail all of the policies and procedures to which the employer and employee agree.
The topics covered by an employee manual will vary from one organization to another.
Employee Manual
In either case, an important point to remember is that employee manuals are often referenced by the courts to help define the terms of the employment agreement if a dispute arises.
some common topic areas include:
General Policies
Compensation
Benefits
Special Areas
General Policies
Probationary periods
Performance reviews
Disciplinary process
Termination
Attendance
Drug and alcohol testing
Uniforms
Lockers
Personal telephone calls
Appearance and grooming
Compensation
Pay periods
Payroll deductions
Tip-reporting requirements
Timekeeping procedures
Overtime pay policies
Meal periods
Schedule posting
Call-in pay
Sick pay
Vacation pay
Benefits
Health insurance
Dental insurance
Disability insurance
Vacation accrual
Paid holidays
Jury duty
Funeral leave
Retirement programs
Duty meals
Leaves of absence
Transfers
Educational reimbursement plans
Special Areas
Policies against harassment
Grievance and complaint procedures
Family medical leave information
Dispute resolution
Safety rules
Security rules
Emergency preparedness
Employee manuals should be kept up to date, and it should be clearly established that it is the employer, not the employee, who retains the right to revise the employee manual.
Many companies issue employee manuals with a signature page, where employees
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Housekeeping
The basic concept of housekeeping has started from keeping a domestic house clean and has gradually come to maintaining high standards of cleanliness and maintenance at commercial levels. Besides this , housekeeping should also contribute to the saving in costs of labour, cleaning material and equipment, furnishings and the like in every type of establishment.
Housekeeping
means maintaining a house on a daily or long term
basis or looking after its cleanliness, tidiness, upkeep and smooth running.
How do you make sure that everything in the house is inusable condition?
None of the objects are broken or chipped and fabrics are not torn.
All the fixtures like taps, geysers are not leaking, electric wiring is proper and there is no danger of fire due to short circuiting and so on.
Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
Importance of Housekeeping
A good Housekeeping would have ensured smooth functioning of all gadgets, no leaks, a comfortable environment in which you would have enjoyed a hassle free living.
Thus housekeeping means attending to small tasks in time.
Areas of Housekeeping
In commercial establishments, the housekeeping services are done by a team of specialized people according to different areas.
Toilets
Taps, sinks, water closet, geysers, water supply, electrical sockets and switches, supply of towels, toilet paper, toiletries( shampoo, soap, etc.)
Rooms and Corridors
Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
Linen
Linen ( table napkin, tablecloth), towels, bed sheets, bed covers, blankets, garments of guest, staff uniforms, etc.
Furniture and furnishings
Furniture, curtains, table lamps, tube lights, chandeliers, bulbs, sofas, dining tables and chairs, etc.
Gardens
Plants, pots, lawn (grass), flowers, trees, bushes, hedges, etc.
Public areas
Stair case, corridors, lobby, conference/seminar room, waiting halls, recreation room, parking area, clubs, swimming pool, offices, common toilets, etc.
Personnel involved in Housekeeping in Commercial Establishments
Housekeeper
She or he is responsible for upkeep and maintenance of the premises.
Housekeeping Department
Wherever there is separate housekeeping department a proper organisational structure is necessary with different kinds of people responsible for different tasks and some people to supervise them
Housekeeper
The housekeeper is the overall in-charge of the housekeeping department. He or she directly controls all the personnel as well as all aspects of housekeeping.
She/ he is responsible for the cleanliness, beautification and maintenance of the premises.
Assistant housekeeper
He or she is responsible for all the aspects similar to that of the housekeeper.
In c
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Historical Developments
Atrium Concept – a design which guestrooms overlook the lobby ffrom the first floor to the roof was tried to used in 1960’s by Hyatt Hotels
Limited service- hotel was built with guestroom accommodation and limited fast food service and meeting place which became prominent in the early 1980’s
Technological advances- technology has played a major role in developing the products and services offered to guests. Recent adoption of reservations system property management system and in-room guest check out.
Some important development in US Hotel Industry
1846 – central heating
1859- elevator
1881 – electric light
1907 – in room telephone
1910 – American hotel association began (now AHLA)
1927 – Radio in rooms
1940 – air conditioning
1950 electric elevator
1958 free television
1964 holiday Inn reservation system with centralized computer
1965 message light on telephone
1965 initial FO systems followed by room status
1970 electronic cash register or ECR
1970 POS and key-less locks
1970 free in-room movies (Sheraton)
1983 in-room personal computers
1990 world wide web reservation
GUEST SERVICE TRILOGY
CUSTOMERS- are the reason for being of a business. The aim is to satisfy the selected needs of the targeted customers and in the process generate the revenue and make it worthwhile for the owners and employees.
Owners – create and maintain the financial and material resources necessary for the creation of the products and services intended to satisfy the customer’s needs. Without them no business can be created and sustained
Employees – must provide the human resources and technical knowledge required to produce and deliver the intended products and services in a way that satisfies the need of the customers.
Hotel Personnel
General Manager – referred to as the GM and in-charge at the operation and responsible for the over-all performance of the hotel.
Hotel Personnel
Assistant General Manager – responsible in developing and executing plans developed by the corporate owners, general manager and other member of the management staff.
Hotel Personnel
Plant engineer – oversees a team of electricians, plumbers, ventilation, air conditioning contractors and general repair.
Hotel Personnel
Director of security – works with department directors to develop correct procedures that help ensure employees honesty and guest safety.
Hotel Personnel
Parking Garage manager- responsible for supervising the work of the garage attendants and maintaining security to guests and cars in the parking garage and also the maintenance of the garage.
Hotel Personnel
Front office manager – responsible for leading the front office staff in delivering hospitality.
Hotel Personnel
Food and beverage director – oversees the most labor intensive part of the operation which handles everything from purchasing, receiving and storing to preparing and se
EVENT INFRASTRUCTURE
Identify event infrastructure
The first stage of event operational planning involves establishing the event infrastructure requirements.
These requirements could be for an indoor venue, such as sports centre, community hall or an exhibition centre.
They could also be for an outdoor site.
Identify event infrastructure
The first step is to coordinate with relevant authorities at the commencement of the management cycle to ensure regulatory requirements are integrated into planning process.
Identify event infrastructure
The second step is to identify and analyse infrastructure and facility requirements based on detailed review of all aspects of the proposed event and venue.
These requirement includes:
Staging
Power supply
Water supply
Heating or air-conditioning
Public toilets
Erection of temporary structures (in addition to staging)
Scaffolding
Emergency services
Car and coach parking
Transport systems
Contractor access
Camping sites or other temporary accommodation
Signage
Technology requirements
Disabled access
Waste management
Security
Any environmental or heritage requirements
Once detailed list of the infrastructure requirements has been developed, it needs to be discussed with the approving authority or venue management.
At all stages it is necessary to incorporate safety, security and risk management issues into all planning documentation and processes as safety aspects are the most likely to lead to rejection of event plans.
Establish and organise event infrastructure
Following approval from the relevant authorities , site or venue manager, steps can be taken to establish and organise event infrastructure and contractors.
It requires accurate request for tenders or detailed briefing of contractors so that quotes can be obtained from suppliers of equipment and services.
Establish and organise event infrastructure
Licences may be required for:
Building work
Electrical work
Gas fitting
Handling hazardous materials
Forklift operations
Stage sets(e.g. Fire retardant certification)
Rigging
Pyrotechnics and special effects
security
Establish and organise event infrastructure
The logistics of event management planning involves:
getting things organised
getting things in the right place at the right time
pulling everything down.
Establish and organise event infrastructure
Running an outdoor event:
Each element of the proposed infrastructure must be discussed with key stakeholders and suppliers.
Careful coordination and monitoring is essential particularly during the bump-in phase when several contractors will be working simultaneously.
Bump-in (or set-up)
Setting up can be a time-consuming process and a run-through must be built into planning
It is absolutely essential as it is imperative that all facilities and equipment work.
For outdoor sites:-an all-terrain vehicle may be needed to avoid damage to grass.-Perimeter fencing is required - Computer network
RESEARCH AND EVALUATION APPROACHES
Objectives
Recognise the importance of integrating a research and evaluation component in event management.
Understand the different characteristics of impacts in doing an event impact evaluation
Objectives
Understand the stages of the event evaluation process
Describe common research methods and tools used for evaluating events.
Describe the evaluation of the different factors that are part of tourism event.
RESEARCH AND EVALUATION APPROACHES TECHNIQUES
Can be carried out on events, prior to, during and after the event.
Important to determine whether an event’s objectives have been reached, and give valuable input to make any necessary amendments to an ongoing event or future ones.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- if they are, this may yield only partial bits of information.- the event organiser or client may lack a research culture or determine it is better to allocate resources elsewhere.- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
Event organiser may conduct research as part of the event brief or as a value-added component.
The research must have the purpose of producing results that are usable.
IMPORTANCE OF RESEARCH AND EVALAUTION
Research on the impacts and effects of the event must be tailored to the specific event. - event tourism evaluation should be focused on the impacts on the destination.- a performer at a series of concerts will judge sales of merchandise, albums or songs from CD purchase or downloads.
IMPORTANCE OF RESEARCH AND EVALAUTION
Evaluation of an event’s sustainability should focus on a holistic or “processual” evaluation at all stages of the event process, not just the outcome. (Clarke, 2004). - evaluation should take place not only when the event commences, but prior to that-during its initial and formative phrases.
IMPACT EVALUATION
Impacts differ depending on the event type, offering varying degrees of economic and social benefits.
In conducting event impact research, the following information should be considered:
Impacts of dynamic
Impacts can snowball
Impacts can be disproportionate
Impacts must be measurable
Impacts are political
Impacts can be benchmarked
Impacts can be long-term
Impacts of dynamic
Impacts of an event held this year may differ in degree the following year.
An event can take some time to plan and stage, and during this impacts could change.
Impacts can snowball
Viewed in isolation, several families leaving a location to escape
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Brigade de cuisine
(English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.
-The concept was developed by Georges Auguste Escoffier.
- Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," but also refers to food or cooking generally, or a type of food or cooking.
Chef de cuisine (kitchen chef; literally "chief of kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food
Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
-receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Smaller operations may not have a sous-chef, while larger operations may have more than one.
Saucier (saucemaker/sauté cook)
-prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as ademi-chef.
Cuisinier (cook)
-is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs
Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes
Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur
Poissonnier (fish cook)
prepares fish and seafood dishes
Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Potager (sou
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2. Chinese cuisine is an important
part of Chinese culture, which
includes cuisine originating from the
diverse regions of China, as well as
from Chinese people in other parts
of the world.
Because of the Chinese diaspora
(emigration), Chinese cuisine has
influenced many other cuisines in
Asia, with modifications made to
cater to local palates.
3. The preference for seasoning and
cooking techniques of Chinese
provinces depend on differences in
historical background and ethnic
groups.
Geographic features including
mountains, rivers, forests and
deserts also have a strong effect on
the local available ingredients,
considering climate of China varies
from tropical in the south to
4. Imperial, royal and noble
preference also plays a role in
the change of Chinese cuisines.
Because of imperial expansion
and trading, ingredients and
cooking techniques from other
cultures are integrated into
Chinese cuisines over time.
5. The most praised "Four
Major Cuisines"
1.Chuan,
2. Lu,
3.Yue
4. Huaiyang,
representing West, North, South
and East China cuisine
correspondingly
6. Huaiyang
is one of the traditions in Chinese
cuisine.
It is derived from the native cooking
styles of the region surrounding the
lower reaches of the Huai and
Yangtze rivers, and centered upon
the cities of Huai'an, Yangzhou and
Zhenjiang in Jiangsu province
7. Huaiyang
Huaiyang cuisine characteristically
founds each dish on its main
ingredient, and the way that
ingredient is cut is pivotal to its
cooking and its final taste.
The cuisine is also known for
employing its Zhenjiang vinegar,
which is produced in the Jiangsu
region. Huaiyang cuisine tends to
have a slightly sweet side to it and is
almost never spicy, in contrast to
8. Huaiyang
Pork, freshwater fish, and other
aquatic creatures serve as the meat
base in most dishes, which are
usually more meticulous and light
compared to the more "brash" eating
styles of northern China.
9. Modern "Eight Cuisines" of
China
1. Anhui
2.Cantone
se
3.Fujian
4.Hunan
5. Jiangsu
6.Shandon
g
7.Sichuan
8.Zhejiang
cuisines.
10. Color, smell and taste are
the three traditional aspects
used to describe Chinese
food, as well as the
meaning, shape and
nutrition of the food.
Cooking should be
appraised from ingredients
used, cuttings, cooking time
11. It is considered
inappropriate to use knives
on the dining table.
Chopsticks are the main
eating utensils for Chinese
food, which can be used to
cut and pick up food.
13. Chinese society greatly
valued gastronomy and
developed an extensive
study of the subject based
on its traditional medical
beliefs.
14. Nobles hunted various wild game
and consumed mutton(sheep),
pork, dog, and beef as these
animals were domesticated.
Grain was stored against famine
and flood and meat was preserved
with salt, vinegar, curing, and
fermenting.
The flavor of the meat was
enhanced by cooking it in animal
fats though this practice was mostly
15. By the time of Confucius in the late Zhou,
gastronomy has become a high art.
He was recorded discussing about the
principles of dining: "The rice would never
be too white, the meat would never be too
finely cut... When it was not cooked right,
man would not eat. When it was cooked
bad, man would not eat. When the meat
was not cut properly, man would not eat.
When the food was not prepared with the
right sauce, man would not eat. Although
there are plenty of meats, they should not
be cooked more than staple food. There is
no limit for alcohol, before a man gets
16. During Shi Huangdi's Qin dynasty, the
empire expanded into the south. By the
time of the Han Dynasty, the different
regions and cuisines of China's people
were linked by major canals and leading
to a greater complexity in the different
regional cuisines.
Not only is food seen as giving "qi",
energy, but food is also about
maintaining yin and yang.
17. The philosophy behind it was rooted
in the I Ching(an influential text read
throughout the world, providing
inspiration to the worlds of religion,
psychoanalysis, business, literature,
and art) and Chinese traditional
medicine: food was judged for color,
aroma, taste, and texture and a
good meal was expected to balance
the Four Natures ('hot', warm, cool,
and 'cold') and the Five Tastes
(pungent, sweet, sour, bitter, and
salty). Salt was used as a
preservative from early times, but in
cooking was added in the form of
18. The predominance of
chopsticks and spoons as
eating utensils also
necessitated that most
food be prepared in bite-
sized pieces or (as with
fish) be so tender that it
could be easily picked
apart.
19. During the Han dynasty,
the Chinese developed
methods of food
preservation for military
rations during campaigns
such as drying meat into
jerky and cooking,
roasting, and drying grain
20. Chinese legends claim that
the roasted, flat bread
shaobing was brought back
from the Xiyu (the Western
Regions, a name for Central
Asia) by the Han dynasty
General Ban Chao, and that
it was originally known as
hubing (胡餅, lit. "barbarian
bread").
22. During the Southern and
Northern Dynasties non-Han
people like the Xianbei of
Northern Wei introduced their
cuisine to northern China, and
these influences continued up to
the Tang dynasty, popularizing
meat like mutton and dairy
products like goat milk, yogurts,
and Kumis(a fermented dairy
product traditionally made from
mare's milk) among even Han
23. The Han Chinese rebel Wang Su
who received asylum in the Xianbei
Northern Wei after fleeing from
Southern Qi, at first could not stand
eating dairy products like goat's
milk and meat like mutton and had
to consume tea and fish instead,
but after a few years he was able
to eat yogurt and lamb, and the
Xianbei Emperor asked him which
of the foods of China (Zhongguo)
he preferred, fish vs mutton and
tea vs yogurt.
24. The great migration of
Chinese people south during
the invasions preceding and
during the Song dynasty
increased the relative
importance of southern
Chinese staples such as rice
and congee.
Su Dongpo(poet) has
improved the red braised
pork as Dongpo pork
25. The Yuan and Qing dynasties
introduced Mongolian and
Manchu cuisine, warm
northern dishes that
popularized hot pot cooking.
During the Yuan dynasty
many Muslim communities
emerged in China, who
practiced a porkless cuisine
now preserved by Hui
restaurants throughout the
26. Yunnan cuisine is unique in
China for its cheeses like
Rubing and Rushan cheese
made by the Bai people, and
its yogurt, the yogurt may
have been due to a
combination of Mongolian
influence during the Yuan
dynasty, the Central Asian
settlement in Yunnan, and the
proximity and influence of
27. As part of the last leg of the
Columbian Exchange,
Spanish and Portuguese
traders began introducing
foods from the New World to
China through the port cities
of Canton and Macao.
Mexican chili peppers
became essential ingredients
in Sichuan cuisine and
calorically-dense potatoes
and corn became staple
28. During the Qing Dynasty,
Chinese gastronomes such
as Yuan Mei focused upon a
primary goal of extracting
the maximum flavor of each
ingredient.
29. As noted in his culinary work
the Suiyuan shidan, however,
the fashions of cuisine at the
time were quite varied and in
some cases were flamboyantly
ostentatious,especially when
the display served also a
formal ceremonial purpose, as
in the case of the Manchu Han
Imperial Feast
30. As the tempo is getting
faster in modern China,
fastfood like fried noodles,
fried rice and gaifan (dish
over rice) become more
and more popular.
32. Rice
Rice is a major staple food for people from
rice farming areas in southern China.
Steamed rice, usually white rice, is the
most commonly eaten form. Rice is also
used to produce beers, wines and
vinegars.
Rice is one of the most popular foods in
China and is used in many dishes.
Glutinous rice ("sticky rice") is a variety of
rice used in many specialty Chinese
dishes.
33. Wheat
In wheat-farming areas in Northern
China, people largely rely on flour-based
food, such as noodles, breads, jiaozi (a
kind of Chinese dumplings), and mantou
(a type of steamed buns)
34. Noodles
Chinese noodles come dry or fresh in a
variety of sizes, shapes and textures and
are often served in soups or fried as
toppings.
Some varieties, such as Shou Mian
(literally noodles of longevity), are
symbolic of long life and good health
according to Chinese tradition.
Noodles can be served hot or cold with
different toppings, with broth, and
occasionally dry (as is the case with mi-
fun). Noodles are commonly made with
rice flour or wheat flour, but other flours
36. Tofu is made of soybeans and is
another popular food product that
supplies protein. The production
process of tofu varies from regions
to regions, resulted in different
kinds of tofu with a wide range of
texture and taste.
Other products such as soy milk,
soy paste, soy oil, and fermented
soy sauce are also important in
Chinese cooking.
37. There are many kinds
of soybean products,
including tofu skin,
smoked tofu, dried tofu,
fried tofu and so on.
38. Stinky tofu
is fermented tofu.
Like blue cheese or durian, it
has a very distinct, potent
smell, and is an acquired
taste.
Hard stinky tofu is often
deep-fried and paired with
soy sauce or something salty
and spicy.
39. Doufuru
is another type of fermented
tofu that has a salty taste.
Doufuru can be pickled
together with soy beans, red
yeast rice or chili to create
different color and flavor.
This is more of a pickled type
of tofu and is not as strongly
scented as stinky tofu.
40. Doufuru
Doufuru has the
consistency of slightly soft
blue cheese, and a taste
similar to Japanese miso
paste, but less salty.
Doufuru can be used as a
spread on steamed buns,
or paired with rice congee
42. Seasonings such as fresh
ginger root, garlic, scallion,
cilantro and sesame are
widely used in many
regional cuisines. Sichuan
peppercorns, star anise,
cinnamon, fennel, cloves
and white peppers are also
43. To add extra flavors to
dishes, many Chinese
cuisines also contain
dried Chinese
mushrooms, dried baby
shrimps, dried tangerine
peel,and dried Sichuan
44. When it comes to sauces, China
is home to soy sauce, which is
made from fermented soybeans
and wheat.
Oyster sauce, clear rice vinegar,
chili, Chinkiang black rice vinegar,
fish sauce and furu (fermented
tofu) are also widely used.
A number of sauces are also
based on fermented soybeans,
including Hoisin sauce, ground
47. Dim Sum (点心), originally means
small portion of food, can refer to
dessert, pastries.
Later to avoid the
disambiguation, tian dian (甜点)
and gao dian (糕点) are used to
describe desserts and pastries
48. Chinese desserts are sweet
foods and dishes that are
served with tea, usually
during the meal, or at the
end of meals in Chinese
cuisine
49. Besides served as a dim sum
along with tea, pastries are used
for celebration of traditional
festivals. The most famous one is
moon cake, used to celebrate the
Mid-Autumn Festival.
50. A wide variety of Chinese desserts
are available, mainly including
steamed and boiled sweet snacks.
Bing is an umbrella term for all
breads in Chinese, also including
pastries and sweets.
These are baked wheat flour based
confections, with different stuffings
including red bean paste, jujube and
51. Su (酥) is another kind of pastry
made with more amount of oil,
making the confection more friable.
Chinese candies and sweets, called
táng are usually made with cane
sugar, malt sugar, honey, nuts and
fruit.
Gao or Guo are rice based snacks
that are typically steamedand may
52. Another cold dessert is called
baobing, which is shaved ice with
sweet syrup.
Chinese jellies are known
collectively in the language as ices.
Many jelly desserts are traditionally
set with agar and are flavored with
fruits, though gelatin based jellies
are also common in contemporary
53. Chinese dessert soups typically
consist of sweet and usually are
hot soups
Ex. Green bean dessert soup
54. Dairy products
Chinese in earlier dynasties
evidently drank milk and ate dairy
products, although not
necessarily from cows, but
perhaps koumiss (fermented
mare's milk) or goat's milk.
Tapioca pudding and "double-skin
milk" as dessert is also quite
55. Many Chinese until recently have
avoided milk, partly because
pasturage for milk producers in a
monsoon rice ecology is not
economic.
Ice cream is commonly available
and popular throughout China
56.
57. Quiz
1. What are the staple foods of China?
Explain briefly
2. what are the soybean product? Explain
briefly
3. What are the desserts? Explain briefly
4. What are the herbs and spices of
China?
5. What are the similarities of China
cuisine to Philippine cuisine?