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The document discusses Asian cuisine, which includes the cuisines of Southeast Asia, India, China, Japan, and other regions. It notes that Asian cuisine is influenced by factors like geography, climate, religion, and colonization. The cuisine incorporates a variety of ingredients including grains, vegetables, fish, and meat prepared using cooking techniques and flavors that vary significantly between different Asian countries and regions.
The document discusses Asian cuisine, which includes the cuisines of Southeast Asia, India, China, Japan, and other regions. It notes that Asian cuisine is influenced by factors like geography, climate, religion, and colonization. The cuisine incorporates a variety of ingredients including grains, vegetables, fish, and meat prepared using cooking techniques and flavors that vary significantly between different Asian countries and regions.
The document discusses Asian cuisine, which includes the cuisines of Southeast Asia, India, China, Japan, and other regions. It notes that Asian cuisine is influenced by factors like geography, climate, religion, and colonization. The cuisine incorporates a variety of ingredients including grains, vegetables, fish, and meat prepared using cooking techniques and flavors that vary significantly between different Asian countries and regions.
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Culinary Groups and Regions (continued) • Fujian, wet dishes, cooking slowly in a broth, known for red grain, which is a sticky, glutinous fermented rice; dominant flavors are salty, sweet, and hot • Hunan, noted for presentations, foods kept distinct and separate, noted for hot, spicy, and sour; game, fish, turtle
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Other Areas of Culinary Notability • Korea is influenced by China and Japan – Seafood, pickled vegetables and cabbage (kimchee), hearty stews, and a dish known as bulgogi • Malaysia and the Philippines – Meats, seafood (pork) and poultry is easily grown or harvested – The Philippines are also influence by a long colonization by Spain, and by the commerce and migration from the mainland areas
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. India • Great religious influences from the Hindus and the Moslems • One eats no beef or any meat, one eats no pork and many fish varieties • Buddhists eat no meat of any kind because of reincarnation beliefs • Growing season lasts all year long
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Foods of India • Fragrant basmati rice, ghee, large assortment of breads • Stews, curries, chutneys, tandoori dishes, spice blends known as masalas, rich in dairy products • Seafood and tropical fruits and vegetables
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Staple Foods of Asia • Grain, throughout most areas • Legumes, noodles, millet, and buckwheat • Beans, nuts, seeds, lentils very popular • Vegetables include bamboo shoots, water chestnuts, okra from Africa, hearts of palm, mushrooms • Fruits include cherries, plums, peaches, pomegranates, figs, citrus, apples, carambolas, and bananas
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Meats, Poultry, and Fish • Northern countries rely on lamb and sheep • Fresh- and saltwater fish are available to most countries • Chickens and ducks are everywhere • Pork is available throughout, while beef is available in the big grazing plains
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Common Flavors • Every region and country has a distinct flavor profile • Some very hot, some subtle and some mild • Flavor profiles come from various combinations: of cilantro, mint, basil, lemongrass, fermented sauces and pastes such as bean paste, soy sauce, rice wine and vinegar, pickled ginger, fish sauce (nouc man), Hoisan and plum sauce
American Culinary Federation: Culinary Fundamentals. 07458. All Rights Reserved. Cooking Methods • Stir-frying, cutting foods • Simmering and braising to shorten cooking times, • Salads used to cool the and use little oil and heat heat in other dishes • Steaming, used to prepare dumplings, • Grilling, often over open steamed fish in bamboo fires or braisiers baskets, steam bread • Nomadic people pick up • Deep-frying, tempura in dried dung for fuel Japan uses rice flour, peanut oil in other areas