International Cuisine

1. 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

2. Worlds Top 10 Cuisines
Chinese
French
Italian
Indian
Japanese
Moroccan
Spanish
Thai
Turkish
Indonesian

3. 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.

4. Chinese
 Anhui
Cantonese
Fujian
Hunan
Jiangsu
Shandong
Szechuan
Zhejiang

5. 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

6. French Cuisine
♯ Foundation
♯ Cheese
♯ Wine
♯ Meat
♯ Duck
♯ Oysters
♯ French classical Menu

7. 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

8. Italian Cuisine
♯ Aperitivo
♯ Antipasto
♯ Primo
♯ Secondo
♯ Contorno
♯ Formmagio e Frutta
♯ Dolce
♯ Caffe
♯ Digestivo

9. Indian Cuisine

10. 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.

11. 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

12. Regions
Northern
 UP, Raj, Kashmir, Punjab, Haryana, Gharwal,
Kumaon
Western
 Goa, Maharashtra, Gujarat
Eastern
 Bengal, Orrisa, Bihar, NE States
Southern
 Karnatka, Kerala, Tamil Nadu, AP
Royal Cuisine
Mughlai

13. Japanese Cuisine
Emphasis on seasonality of food,
Emphasis on quality of ingredients and
presentation
Based on combining staple foods
A standard meal consists of several different
okazu accompanying a bowl of rice
Different cooking techniques are applied to
each of the three okazu
View of a meal is reflected according to cooking
techniques

14. 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

15. 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

16. Moroccan
The midday meal is the main meal;
Hot and cold salads; zaalouk,Moroccan spreads
Tagine ; Tunisian tajine
Bread ; Khobz
Lamb and Chicken ; Pastilla, Merguez
Meat and Vegetable ; Couscous
Desserts; kaab el ghzal , Pastili
Cup of sweet mint tea
The consumption of pork and alcohol forbidden

17. Spanish Cuisine

18. Spanish Cuisine
 Eating Customs: Meals
Breakfast / Desayuno-Merely of a cup of coffee,
traditionally popular churros, served sprinkled with
sugar or dunked in hot chocolate
Lunch will have several courses
The first course is the lighter part of the meal -salad or
soup
Second course is normally fish or meat dish
Dessert -Simple piece of fruit, flan, or a sweet pastry or
cake
A Spanish dinner time is similar to Indian dinner time

19. 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

20. Thai

21. Appreciation of Thai cuisine
Lightness, heat and passionate smell
Herbs used have a dissimilar scent from western
ones
Herbs are much more aromatic and yield different
flavours in each Thai dish
Thais eat their foods with rice
The experience of having a Thai dinner is a
communal eating
Many dishes are served for all to share

22. Thai meal composition -
Titbits: Hors d’oeuvres
Salads : A harmony of tastes and herbal flavours
General Fare : A sweet and sour dish
Dips
Soups : Embody more flavourand textures
Curries : Simple and complex
Single dishes : Rice and noodles dishes
Dessert : Uniformly sweet

23. Turkish

24. 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

25. Turkish
Famous Dishes
 Pilaf
 Borek
 DonerKebab
 Kofte
 Dolmas
 Mezze
 Imam Bayaldi

26. Indonesian

27. 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

28. 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

29. Indonesian
Famous Dishes
 NasiGoreng
 Satay
 GadoGado
 Sambal
 Rendang
 Soto Ayam
 Supuk