The document discusses the top 10 world cuisines including Chinese, French, Italian, Indian, Japanese, Moroccan, Spanish, Thai, Turkish, and Indonesian cuisine. It provides an overview of each cuisine including popular dishes, cooking techniques, and regional variations within countries. Key ingredients and cultural customs associated with meals are also summarized for each 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