UNIT-1 INTRODUCTION TO THE ART OF COOKERY 4.1. Introduction to the Art of Cookery cookery 8 defined as a ~ “Chemical process” the mixing of ingredients; the application and witharawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption, Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this Way Was not only tasty but it was also much easier to masticate. From this moment, in unrecorded Past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. Now also we still eat to survive, however efforts have been made to make the food more enjoyable like cooking meats and vegetables in different ways to make them more easily eaten, digestible and to make them more attractive, palatable and to have wider choice. This is the art associated with the preparation of food. However it is not solely the artful manipulation and combination of food which results in good tasting products. Nutritional aspects, the effects of combining various foodstuffs and the use of modern technology can be considered the science of cooking. The —"how of cooking” can be considered to be the art and the —"why of cooking” could be the science. Balancing the art and science must be the goal of every professional chef. 1.2. Culinary History 1.2.1. Development of the culinary art from the middle ages to modern cookery The phrase —“a brief history of culinary preparation’ is, at best, misleading and, at worst, a bald faced lie. It is not possible to do justice, in a brief manner, to a subject, which is equivalent to the history of human race. This art and science began more than 300,000 years ago when, according to carbon dating, man began to use fire for the preparation of food. There have been very few discoveries or inventions of humanity since fire that have been not affected, in some manner, the preparation of food. When was salt first used in food preparation? How did various spices and herbs begin to be used? These and many other questions concerning the history of food preparation cannot be answered. However, as archaeology has slowly uncovered the ancient civilization around the world, it has unearthed an increasingly large body of knowledge concerning the world over. When humans first used herbs and spices is not known, but their importance in the ancient world is known. The acquisition of these and other foodstuffs was a prime factor in the development of trade routes throughout both the western and eastern 7Py lent and mel Greece spices from the Ori En is Alexander the great brought to Serna eine from Persia. The trade routes begun by Alexander wera eter Used by the ee re ’s of Egypt and then by the Roman Empire. Spices and herbs hol 2 special Place inthe history of mankind, having been ae eagerly sought as gol, sliver and jewels, A less glamorous culinary cousin of spices, grain has always been the key to the Might of nations. The treasures of Africa were not simply gold, ivory and jewels of Africa was more important as the breadbasket of the Empire. The pound of grain, was the right of every citizen of Rome, came from the fertile fields of North Africa, to protect these shipments of grain that the Roman Empire cleared the Mediter Sea of pirates and built a system of roads, many parts are still in use today. Hist the procuring of various foods has always been of great significance for the Rome. Which Itwas ranean Orically, Roman Empire it was gram, or the English Empire tea and Sugar. Culinary development initially was tied to developments within an individual country or region; however as each region came in contact with people from other areas, ideas traceable progression in the development of food Assyrians, to the Babylonians, to the Greeks, forerunners of the French ki historians of the beginning of were exchanged. The result was a Preparation from the Egyptians, to the to the Romans, and then directs itchen. The French kitchen is the cornerstons modern dining in the western world, A pattern of refinement and dev: Egyptians rulers and continued t of cooking; in fact Greek contrib le for most ‘elopment of culinary Preparation began with the early © the time of Persians. The Greeks refined the tradition ution towards the kitchen was frying pan and few other introducing to the rest of Europe a sense of culinary art. At the age of 14 years a young man by name Grillaume of Tir cooked huge roast in front of the open fire. This young boy was destined to be the founder of the movement towards the modern French kitchen. Throughout the twentieth century the kitchen and menu have been streamlined. Preparations have come to be viewed from the standpoint of nutritional value as well as taste. There is no question that the history of culinary preparation has just begun, whether the issue is kitchen organization, style of service, cuisine and many other issues. el was a kitchen boy who 1.3. Modern Hotel Kitchen Quantity cookery has existed for thousands of years, as long as there have been large groups of people to feed, such as armies. Modern food service began at the time of the French revolution in 1793. Before this time, the great chefs were employed in the housesof the French Geel the revolution and the end of the monarchy, many chefs of jdenly OPE ants in and around Paris to support themselves. The a ae Marie-Antoine Caréme (1784-1833), whose career spanne’ Of the 19th century. Caréme is credited as the founder of clessical cuisine. As young man he learned all the branches of cooking, and he dedicated his career to fefining and organizing culinary techniques. His many books contain the first really Systematic account of cooking principles, recipes and menu making. AS 2 chef to kings, head of state, and wealthy patrons, Caréme became famous gs the creator of elaborate, elegant display pieces, the ancestors of our modern wedding cakes, sugar Sculptures, and ice and tallow carvings, But it was Caréme’s practical and theoretical work as an author and chef that was responsible, to a large extent, for bringing cooking out of the middle ages and into the modern period. gscoffier: Georges Auguste Escoffier (1847-1935) was the great chef of this century and js revered by chefs and gourmets as the “Father of Modern Cookery”. His two main contributions were the simplification of classical cuisine and the classical menu and the reorganization of the kitchen. It is hard to believe that Escoffier's elaborate multi-course banquets are a simplification of anything. But in the typical banquet menu of the eighteenth century, each course consisted of as many as 20 separate dishes ~ or moret ~ Mostly a variety of meats and poultry all placed on the table at once. Guests help themselves to the few dishes they could reach. Caréme began the reform, but Escoffier brought the menu into the twentieth century. Escoffier rejected what he called the —general confusion of the old menus in which sheer quantity seemed to be the most important factor. Instead he called for order and diversity and emphasized the careful selection of one another harmoniously and that would delight the taste with their delicacy and simplicity. Escoffier's books and recipes are still important reference works for professional chefs. The basic cooking methods and preparations we study today are based on Escoffier's work. Escoffier's second major achievement, the reorganization of the kitchen, resulted ina streamlined workplace that was better suited for turning out the simplified dishes and menus that he instituted. The system he established is still in use today, especially in some large hotels and full-service restaurants. Modern developments: Today's kitchens look much different from those of Escoffier's day, even though our basic cooking principles are the same. Also, the dishes we eat have gradually changed due to the innovations and creativity of modern chefs. The process of simplification and refinement, to which Caréme and Escoffier made monumental contributions, is still going on, adapting classical cooking to modern conditions and tastes. Development of New Equipment: We take for granted such basic equipment as gas and electric ranges and ovens and electric refrigerators. But even these essential tools did not exist until fairly recently. The easily controlled heat of modern cooking equipment, as 9well as motorized food cutters, mixers, and other processing equipment, has Greatly simplified food production Research and technology continue to produce sophisticated tools for the kitchen. Some of these products, such as tilting skillets and steam-jacketed kettles, can do many jobs and are popular in many kitchens. Others can do specialized tasks rapidly and efficiently, but their usefulness depends on volume, because they are designed to do only a few jobs. Modern equipments have enabled many food service operations to change their Production methods. With sophisticated cooling, freezing, and heating equipment, it is Possible to do some preparation farther in advance and in large quantities. Some large multiunit operations prepare food for all their units in one large central commissary. The food is prepared in quantity, packaged, and chilled of f g , frozen, and thi to order in the individual units. fen heated or cooked Development and Availability of New Food Products: Modern refrigeration and rapid changes in eating habits has changed the lifestyle of the people over the years. For the first time, fresh foods of all kinds ~ meats, fish, vegetables, and fruits - became available all year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. The development of preservation techniques, not just refrigeration but also freeze drying, vacuum packing, and irradiation, increased the availability of most foods and has also made affordable some foods that were once rare and expensive. Techniques of food preservation also have had another effect. It has now become possible to do some or most of the preparation and processing of foods hefore shipping rather than in the food service operation itself. Thus, convenience foods have accounted for an increasing share of the total food market. Some professional cooks think of new convenience food products and new equipment as a threat to their own positions. They fear that these products will eliminate the need for skilled chefs, because everything will be prepared or will be done by machine. However, it still requires skill and knowledge to handle convenience products properly. The quality of the Product as served depends on how well the cook handles it. Furthermore, many new food products and new types of equipment are intended to do work that takes little or no skill, such as peeling potatoes or puréeing vegetables. Convenience foods and advanced equipment free cooks from some of the drudgery so that they have more time to spend on those jobs that require skill and experience. Sanitary and nutritional awareness: The development of the sciences of microbiology and nutrition had a great impact on food service. One hundred years ago there was little understanding of the causes of food poisoning and food spoilage. Food handling Practices have come a long way since Escoffier's day. There was also little knowledge of nutritional principles in the last century. Today, nutrition is an important part of a cook's training. Customers are also more knowledgeable, and the demand for healthful, well balanced menus is growing. 10Modem cooking styles: All menus, and heating habits, eee levelopments have helped change cooking styles. re il continues. Change lution of cuisine that has been going on for hundreds faditions. TWo opposing forces S OCCUF Not only because of our reactions to culinary tracts the urge to simplify, to peal be seen at work throughout the history of cooking emphasize the plain, natural ta minate complexity and omnamentation, and instead to a nghlght the cov stes of basic, fresh ingredients. The other is the urge to presentations and eeaies y rire chef, with an accent on fancier, more complicated Prresh and renew the ert of San these forces are valid and healthy; they continually cently histo! de int eat on example of these trends Reacting to what they saw as to60s and early 1970s re ated classical culsine, a number of French chefs in the late cooking). They rejected —— famous for a style called nouvelle cuisine (~new eer cnncentartl oe traditional principles, such as a dependence on flour to hter sauces ai : urged simpler, more natural flavours and preparations, with seasonings and shorter cooking times. Very quickly, however, this lig! Pest een style became extravagant and complicated, famous for strange combinations of foods and fussy, ornate arrangements and designs. By the 1980s, many people were already saying that nouvelle cuisine was dead. It isn’t dead, of course, any more than the cuisine of Escoffier is dead. The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition. Meanwhile, many of the excesses have already been forgotten. tis probably fair to say that most of the best new ideas and the lasting accomplishments have been those of classically trained chefs with a solid grounding in the basics. days the traditional dishes and regional specialties are the product of cooking Nowa\ traditions brought over by immigrant settlers, combined with the indigenous ingredients most menus offered the of a bountiful land. For many years, critics often argued that same monotonous, mediocre food. Recently, by contrast, cooking has become fashionable, and almost any local specialty is declared —classic. The fact is, however, that in any country one finds both good and bad food. It takes a skilled cook with a knowledge of the basics to prepare ‘exceptional food, whether it is American, classical French, Chinese, Indian or any other. The growth of food service holds great promise for new cooks and chefs. Technology will continue to make rapid changes in our industry, and men and women are needed who can adapt to these changes and respond to new challenges. Although automation and convenience foods will no doubt grow in importance, there will always be a need for imaginative chefs who can create new dishes and develop new techniques and styles and for skilled cooks who can apply both old and new techniques to produce high-quality foods in all kinds of facilities, from restaurants and hotels to schools and hospitals. 11 .1.3.1. Nouvelle Cuisine Nouvelle cuisine began in the early 70's in France when 2 gastronomic critics/reviewey named H. Gault and C. Millau decided they were fed up to eat the same classical seg peaks They spoke of changes to a handful or leading French chefs and those oe to use their imagination to produce something new. The chefs were named p roisgros (2 brothers) M. Guerard, A. Chapel, R. Verge and of course Paul Bocuse, Theit first action on food was: Smaller portions but more dishes on the menu. * Served on plate so th at ser Mien... Sauces without flour. «Shorter cooking times. Follow seasonal changes in foodstuff: fs and buy fr «Presenting unusual combinations. POR Ta The revolution started with original salads, vegetable terrines fish cooked pink bone and very high prices but the movement held its course and almost 20 years | a ret one famous restaurant serves classical food. Gault and Milan monthly publication ecreased its production from 10,000 copies to 20 lakhs copies per month. en The latest tendency of Nouvelle cuisine is to come back to the origin and serve les, dishes but of the highest quality. Amazing but true, Paul Bocuse latest best seller is spt eed chicken, and chapel’ one is veal chop in its juices. Nouvelle cuisine has been influenced by Chinese cuisine- crisp vegetable, stir frying and steaming, by indian spices: ginger, coriander, jeera, saffron and by technology Microwave ovens, high pressure steamer and vacuum cooking. This style of cooking was developed by Paul Bocuse who researched the subject thoroughly both in theory and practice before introducing it to the catering world, Through his work Bocuse has reminded us of the fundamental principles of cookery and the full potential of the commodities and foods used. The aim is to serve food with its natural taste undisguised by either the cooking process of accompanying sauces o, gamishes. Food should always be fresh, the daily menu being composed of dishes made of commodities purchased on the same day rather than the menu dictating what should be bought. One result of this approach is that many establishments now offer customers a —menu surprise composed of food in season and at the height of their perfection, These dishes, often prepared in an original way, may not appear on the printed menu since their availability may be unpredictable. Under this approach, food is very lightly cooked so that as little as possible of the hutritional value is allowed to leach out. The guideline is just to cook or, in some 12instances, undercook foods so that their individual flavors textures and characteristics may be enjoyed to the fullest General principles of Nouvelle Cuisine: There currently some debate as to what is ¥ actually meant by nouvelle cuisine. It has been referred to as —Classique Nouveau implying that it Is Not new but a development of the classical French style. It is not the author's intention to enter in to such debate but to present the current trends and developments to the student so that he may seek out further information and make up his own mind as to what the concept implies. The underlying principles associated with nouvelle cuisine may be Identified as follows. It’ must, however, be remembered that there many interpretations of this style and that the repertoire is continually developing. With the exception of basic stocks most other foods are cooked to the customer's order. The basic sauces béchamel, veloute, and demi-glace play no part in any dish. Dishes based on or featuring these or indeed any roux based thickened sauces, gravies, SOUPS, stews, or braised items, are completely avoided. Convenience foods are also avoided. All fish, meats, poultry, game, vegetables and as on should be purchased fresh each day. The foods, their texture, and accompanying sauces should be extremely light and free from any trace of grease, with a natural blend of colours, textures, and flavours. Vegetables are only lightly cooked they should be crisp, nutty, and full of natural flavour. Presentations are more important than display when serving. The chef himself should arrange the food on the plate just as he wishes the customers to view it rather than a waiter serve it from the silver dish. The plate itself is considered part of the dish so care should be taken to select those of goods quality with suitable shapes and patterns that will complement the food being served. The actual arrangement of the food should give full regard to the shapes of the plate and the contrasting shapes, colours, and textures of the items of food to be placed on it to achieved maximum visual appeal. The sizes of the individual portions are smaller than is usual with more traditional style of cooking. Since every morsel of food should be cooked to perfection's it is hoped there should be no waste. Indian chefs new practice Nouvelle cuisine using local products. in Bombay —RENDEZ VOUS and MENAGE A TROIS -(TAJ), LEELA PENTA (Waterfall café) -OBERO\ Rotisserie. In Delhi - TAJ PALACE (orient express), HYATT (Valentino). in conclusive, we can say that haute cuisine has lost its throne to the profit of Nouvelle cuisine which has reached standards of quality certainly as high (if not more) as the ageing Escoffier's Haute cuisine. 1.3.2. Cuisine Minceur Cuisine minceur literally means ‘slimming cooking. It's a style of cooking created by French Chef Michel Guerard which recreated lighter versions of traditional nouvelle cuisine dishes. It was also termed as Low Calorie Cooking. 13A low-calorie style of cooking, cuisine minceur was created by French chef Miche Guérard The cooking style focuses on recreating traditional French dishes in lighter, often more healthful ways Cuisine minceur dishes have been praised for both tasting superior to regular French cuisine, as well as for remaining authentic to the style of cooking. Traditional French meals leave the dinner with an uncomfortable heavy, over- filled feeling after eating, cuisine minceur dishes avoid this effect. Instead, they on Jess calories and less cholesterol, while stil providing ful flavor. F this reas f | slimnese no MS cooking style Is known as cuisine minceur, or the cuisine of During the 1970s, chef Guér pap lies on fard Joined his wife, Christine Barthelemy, in During the renovation, Guérard developed his s le of mplem« health consciousness nature of the spa el ai Medal l Guérard, an ex~pastry chef, was able to reduce meals containing 3,000 calories or more to just 500 calories while still retaining their flavor. According to Guérard, a dieter can release up to five pounds (two and one-half kilograms) per week by eating his cuisine. Cuisine minceur is built upon the Nouvelle style of cooking. Prior to Guérard's invention, other chefs had developed the Nouvelle style, which focused on simple, fresh foods. rd decided to take this style a step further in the direction of a healthy Guérai I : lifestyle, updating traditional Nouvelle cuisine dishes by drastically slashing the amount of calories they contained. : Like Nouvelle cuisine, Guérara's cooking adaptations are very simple. The use of fat in his dishes is kept to a minimum. Gerrard's cooking style is the removal of cream. He experimented with yogur frontage blanc, and many other substitutes. : He finally discovered a desirable replacement for cream: a mixture of dry, nonfat frontage blanc with a mixture of pureed vegetables, such as leeks, mushrooms and carrots. This mixture provided the same velvety texture and taste of cream sauce without the large amount of calories. : Gerrard also found substitutions for mayonnaise, butter, and many other high. caloric ingredients. / : Gerrard's most famous cuisine minceur dishes is crab salad with grapefruit, 1.3.3. Indian Regional Cuisine Although Indian cuisine is highly regionally specific, there are certain common threads that unite the different culinary practices. Indian cuisine throughout the nation is highly dependent on curries, which are gravy-like sauce or stew-like dishes with meat, 14vegetables, or cheese, alt ingredients are rieeiines eae ne Particular spice mixtures, degree of liquidity, and dependent on tice, although fried Preference. Indian cuisine in general Is also very areas. All regional cuisines are etn Indian regions use rice more heavily than other pethaps a greater variety of eee on —pulses or legumes. Indian cuisine uses Bengal gram (chana), pigeon peas than any other world cuisine: red lentils (masoor), gram (mung) are used whol 8 oF yellow gram (toor), black gram (urad), and green le, split, or ground into flour in a diverse number of Indian dishes. Dal, or split or whole le: jum protein to vegetarian diets. gumes, add creaminess to dishes that don't use dairy, and erhaps the most defini pa ealee ae uetring characteristic of Indian cuisine is its diverse use of spices. Ee tcral ee cee upwards of five diferent sploes, sometimes combining 10 peels feae stard seed, cumin, turmeric, fenugreek, ginger, garlic, eee , coriander, cinnamon, nutmeg, saffron, rose petal essence, and Ssafetida powder (a spice that has an overly strong scent when raw but imparts @ delightful flavor akin to sautéed onions and garlic when cooked) are all used frequently in various combinations. Garam masala is a popular spice mix, cardamom, cinnamon, eee wn the ae spices varying according to region and personal recipe. ee on aa fenugreek leaves offer their pungent, herby flavors to dishes Outside Influences: Conquest and Trade: The cultural impact of trade is evident in the India’s cuisine, with specific regions and dishes bearing the mark of foreign influence. India’s spices were highly coveted by Arab and European traders; in exchange, India received many goods that greatly influenced its culinary tradition. Portuguese traders brought New World imports like tomatoes, potatoes, and chilies, which have become deeply integrated into Indian dishes. Arab traders brought coffee and asafetida powder. India’s periods of conquest have also greatly shaped the development of its cuisines. Mughal conquerors, who occupied India between the early 1500s and late 1600s, infused India’s culinary tradition with Persian flavors and practices. The effect is notable in the use of cream and butter in sauces, the presence of meat and nuts in dishes, and specifically in dishes like biryanis, samosas, and pulaos, which draw heavily on Persian cuisine. Although British control of India introduced soup and tea to the country, it had little impact on its cuisine. The colonial absorption of Indian cuisine into British culture, however, has deeply affected the translation of Indian food abroad. Chicken Tikka Masala, a popular dish on many Indian menus, is in fact an Anglo-Indian creation and is commonly known as —Britain's true national dish. Even, Western concepts of Indian—curry the term is applied to a multitude of gravy and stew-like dishes-are derived from British interpretation of Indian cuisine. Curry powder is also a British creation: a blend of Indian spices that were originally paired together by colonial cooks. India’s population is highly diverse, with cultural identities heavily influenced by religious and regional particularities. Ayurvedic teachings, emphasizing equilibrium between 15Mind, body, and spirit, have exerted an influence over Indian cuisine In general, dictating ingredient pairings and cooking practices. While this philosophy is a common influence an Indian cuisine, the ways in which Ayurvedic food rules are applied differ = ccaon eoee ‘and regional culture. Approximately one-third of India’s population portion of iaigvaun by their Hindu, Jain, or Buddhist faiths. Consequently, a significant beliefs affect i lishes throughout the country are without meat. Additionally, religious aOstaiy Row Geet oo restrictions that shape India’s cuisine: Hindu followers be.unclean and never ra pea sacred in this faith, while Muslims believe pork to cine ie aac areal ing on the dominant religious beliefs of a region, the Particular area may omit certain ingredients to comply with religious law. The State of India is divided into four regions dependin climate, fooding habits, culture and customs. '9 Upon the agricultural growth, Northern Indian Cuisine: Perhaps the most prevalent n a rarer cong aoa ee found ae of high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North, giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavor. A significant number of Northern dishes make regular appearances on Indian menus. Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma is a creamy curry of coconut milk or yogurt another menu staple from Northern India, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish. Western Indian Cuisine: Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa, ble for its fish and coconut milk-dominan Maharashtra's coastal location is responsi cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan Cuisine uses pork and beef with greater frequency than other regional cuisines in India, Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian 16Seg TOSCO Sere IC UU ay mind, body, and spirit, have exerted an influence over Indian cuisine In general, dictating ingredient pairings and cooking practices. While this philosophy is a common influence throughout Indian cuisine, the ways in which Ayurvedic food rules are applied differ according to religion and regional culture. Approximately one-third of India's population is vegetarian, dictated by their Hindu, Jain, or Buddhist faiths. Consequently, a significant portion of India's dishes throughout the country are without meat. Additionally, religious beliefs affect other dietary restrictions that shape India's cuisine: Hindu followers abstain from beef, because cattle are sacred in this faith, while Muslims believe pork to. be.unclean and a eat it. Depending on the dominant religious beliefs of a region, the cuisine in a particular area may omit certain ingredi ‘ The State of India is divided into four regions pera are coal a on i climate, fooding habits, culture and customs. gricultural growth, Norther Indian Cuisine: Perhaps the most prevalent culinary style found outside of India, Norther Indian cuisine reflects a strong Mughal influence. itis characterized by a high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butte), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors ‘are popular in the North, giving dishes like Tandoor! Chicken and Naan bread their distinctive charcoal flavor. A significant number of Northern dishes make regular Paneer Makhani are popular vegetarian dishes, appearances on Indian menus. Dal or consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala, Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma, another menu staple from Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews oF almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish. Western Indian Cuisine: Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa, Maharashtra's coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many fits dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar ig also a characteristic ingredient of Goan cuisine, another result of Porttiguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian 16restaurant mainstay, its na urant mainstay, its name derivi consisting primarily of garlic, wine, ae de Alo, a Portuguese marinade * a chilies. Eastern Indian Cuisine: €: ; desserts are not only eae ed cuisine is primarily known for its desserts. These restaurants, their light eee other regions in India, but are frequently found at Indian popular sweet treat consisti 8S making an excellent finale to a meal. Rasgulla is polled in a light suger syru qe semolina and cheese curd (chenna) balls that are esetard oll giving dishes a a dishes favor mustard seeds, poppy seeds, and Easter cuisine. Overall, E ight pungency. Rice and fish also feature prominently in |, Eastern dishes are more lightly spiced than those from other regions. Southern Indian Cuisine: Souther Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its curries contrast differently in their textures and can typically be categorized according to the drier consistency, oF those favoring a more soupy or stew-lke presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differ in their primary ingredients and degrees of liquidity. ‘Sambars are essentially tamarind flavored pea and vegetable stews that are more watery than curries from other regions, but are thicker than rasams. Rasams are more similar to soups in their consistency, and are composed primarily of. tomato, tamarind, and a myriad of spices. Kootus are more similar to curries found in other regions, but, rather than being creamy like the dairy-based curries of the North, ootus get their consistency from boiled lentils. Aside from currystyle dishes, Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosas consist ofa large creperlike rice panc ‘ake that is usually filled with vegetables, chutneys, °F masala curries. Utthapams are similar to dosas, but are thicker with the —filling sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar to savory doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants are pappadams, 2 ‘ried crispy rice cracker usually spiced with black peppercorns. 1.4, Popular International Cuisine (An Introduction) of French, Italian and Chinese Cuisine French Cuisine: but a multifaceted discipline. with @ leasure arguably the most ot simply a source of pl Jnnique and mastery of style, French cuisine is ‘e world, The development of French cuisine may be attributed to has historically had @ gastronomiqie capital —Paris. Culinary e-the best ingredients and the most sensitive palates In France, cuisine is n focus on tradition, tec! aesthetic cuisine in the the fact that France resources are concentrated ther were all to be found at one place: 17France is situated between 43°N and 51°N latitudes and between 5°W and 9°E longitude The hexagon shaped mainland of France is located in western Europe and is bordered by the English Channel on the north west, Belgium and Luxembourg on the north east, Germany, Switzerland and Italy to the east, the Mediterranean sea to the south east, Spain and Andorra on the south west and the Bay of Biscay and the Atlantic ocean to the west. The Pyrenees mountain range divides France from Spain. France has an area of 547000 km?, the terrain to the north and west Is flat with rolling hills, while the south and east are quite rugged and mountainous. The climate is mild winters and summers in the west, cool winters and hot summers inland, tough winters in the mountains and mild winters and hot summers along the Mediterranean in the south. About 57% of the land in France Is dedicated to agriculture and the population of France is approximately 61 million. Historical and cultural background: Throughout its history France has been invaded by explorers from many foreign countries. In certain areas of the country Celtic, British, Basque, Spanish, Italians, Greek and Arab influences are evident. The Celtic Gaul introduced farming to this area and also developed Charcuterie for which France is famous even today. The Romans who took over introduced cheese making and the Moors introduced goat rearing and spices. Arab influence is evident in the use of almonds and rice. With the marriage of Catherine de Medici to Henry Il the foundations for modem French cuisine were established. Marie Antonio Caréme (1784-1833) the great Chef who organized and detailed dishes according to courses laid the foundation for Grande Cuisine. It was further refined by Chef Georges-Aguste Escoffier whose approach was based on simplicity and called it Culsine Classique. The next major shift in French cuisine was initiated by Chef Fernand Point (1897-1955) who further simplified the menu and laid the ground work for Nouvelle Cuisine. France may be divided into four culinary regions—the North West, North East, South West and South East. There are in all 22 provinces, each province has its own Culinary specialties, impacted by history, terrain and climate. The North West region: The North West region includes the provinces of Brittany, Basse. Normandy, haute Normandy, Pays de la Loire and the Loire Valley. This area has a long coastline and maritime climate- cool summers, warm winters and heavy rain, Proximity to the ocean results in a cuisine heavily influenced by sea food. Clams, lobsters, Dungeness crabs, oysters, skate, mackerel and Dover sole are all relished. Wild game including boar, rabbit, duck and pheasant, along with domestic goat and lamb are all popular. Normandy is renowned for cow’s milk cheese - Camembert and superior butter which is utilized heavily in local cuisine. Fruits and vegetable of this region include pears, plums, apples, potatoes, artichokes, endive and pumpkins. Wheat is the preferred grain and walnuts the favourite nut. The North East region: The North East region of France includes Nord Pays de Calais, Picardy, Champagne, Alsace, Lorraine and Franche-Comte. This region's cuisine is 18influenced by its neighboring natio traditionally associated wi ns ~ Germany, Switzerland and popular as are waffles uneeaae cuisine such as Fee per pop water Aah, excargotsfansts) items of Flemish origin. Pork, wild game, fol gras. region are wheat, barley, endiv and frogs are commonly utilized. The products of this , endive, beets, potatoes, cabbage, wild mushrooms, truffles, plums, apples, cherries, grapes, 3 a and egg noodles. sparagus and cheese. Wheat is used to make spaetzle The South East region: Thi re gusine, Rhéne Alps, C im eeu region of France consists of Burgundy, Auvergne, inary capital of ea ur and Corsica and is the home to the city of Lyon the sreoses derived from cows a pork, lam, duck and rabbit are all common 9s are garlic olives, herbs, 7 ee 's and goat's milk. Artichokes, eggplants, tomatoes, Giimate. Common fish i i erries, plums and figs flourish in the cool Mediterranean Specialties ofthis region im ae anchovies, sardines, red_mullets and monkfish. and tapenade. lude Dijon mustard, Le Puv lentils, bouillabaisse, ratatouille The South West region The provinces of Midi-Pyrenees, Languedoc-Roussillon, Aquitaine and Poitou Charentes make up the southwest region of France. This area borders Spain and is heavily influenced by Spanish cuisine and the Arab moors conquerors from Africa. Seafood is popular including monkfish, eel, tuna, oysters, cod and mussels. Poultry, walnuts, chestnuts, porcini and chanterelles mushrooms are harvested. The Moors introduced exotic spices such as pepper, cumin, anise, ginger, cinnamon and caraway. Specialties are fish soup with peppers and onion and Jambon de Bayonne. The staples are wheat, barley and corn and like the Spanish use almond paste for thickening sauces. Italy Cuisine: italy is located in southern Europe and comprises the long, boot-shaped Italian peninsula, the land between the peninsula and the Alps, and a number of islands including Sicily and Sardinia (Corsica, although belonging to the Italian geographical region, has been a part of France since 1769). Its total area is 301,230 square kilometers (116,310 sq mi), of which 294,020 km? (113,520 sq mi) is land and 7,210 km? is water (2,784 sq mi). It lies between latitudes 35° and 48° N, and longitudes 6° and 19° E. Italy borders with Switzerland (740 km/460 mi), France (488 km/303 mi), Austria (430 emn/270 mi) and Slovenia (232 km/144 mi), San Marino (39 km/24 mi) and Vatican City (0.44 km/0.27 mi) are both entirely surrounded by Italy. For culinary purposes, the country can be loosely divided into the South, Central and North, Northern Italy is bordered by France, Switzerland, Austria and Solvenia. Central and Southern Italy is bordered by the Mediterranean Sea, 2 position that holds great historical importance in terms of exploration and trade. The generally rugged and mountainous terrain of ttely ts home 19:4 population of 58 million people. Politically tly 19“ ig divided into twenty regions and each region is unique in its own way. The culinary diversity, specialties and pride of each region are quite remarkable Historical background and regional cuisine Italy has a rich past, at one time, Parts of the country were occupied by Etruscans, Spanish, French, Greek, Arabs, Austrian ang Germans. Such occupations inevitably shaped the cuisine of Italy today: Italy was made up of separate and disputing states, till it was unified in 1861 by Giuseppe Garibaldi Northern Italy The Romans who ruled Italy and at one time almost all of Europe, for about a thousand years has left a lasting effect on Cookery in italy, they brought in a lot of local customs and foods of the countries they conquered, The port city of Venice was the centre of trade with the Middle East. This prosperous city had control over the trade of rare foods of the time like sugar, coffee and spices. Western areas of North Italy like Lombardy and Piedmont have strong French and Swiss influences in their cuisine Norther ttaly is considered the most prosperous area of the country of which the most famous are the Eastern part of Venito known as Emilla-Romagna. The cuisine is Gominated by meat and seafood. The green pastures produce a lot of milk, butter and Sheese, eg. Gorgonzola and Mascarpone. Fresh Pasta, polenta and rice are consumed in large quantities. Risotto is the staple of the people of Piedmont. Popular cooking techniques include boiling, stewing and braising- They use a special oven called 9 Fogher that is used for spit roasting. Popular pasta shapes of this region include anotin cappellett, lasagna, tagliatelle torte and tortelini. Other specialties ofthis region is the Parmigiano- Reggiano(Cheese), Prosciutto di Parma (Ham), and Aceto Balsamicg Tradizionale(vinegar). Central Italy: The early settlers on central Italy were the Etruscans who migrated from the Asia Minor as early as 800 BC The Etruscans were an advanced civilization with a major empire. The Romans flourished between the Sth Century BC to Sth Century ap) ‘with Christianity at its core. The Romans built an extensive system of roads and a central market. The great Renaissance originated here in this region and the first ever cooking school was founded in Florence. From the culinary point of view the most significant family in Italy is the Medicis of Florence. It was the Catherine of Medici who single handily shaped the future of Culinary and exported it to France when she married King Henri tl. Central Italy comprises of seven regions of which Roma the capital city of italy and Christianity is located in the region of Latium. Central Italy is known for its livestock, mainly beef, goat and lamb which are commonly gritted, spit roasted or deep fried. Souther Italy Southern they have been greatly influenced by Greeks and Arabs from North Africa, The regional cuisine began in Souther Italy with the arrival of the Greeks in 415 BC. The Greek introduced wheat cultivation, Bread making, olives, honey and nuts. Romans ruled later but did not contribute much to cuisine except for the introduction of fava beans. Sicily which is at the foot of Italy in only 145 Km from the African continent and was conquered by the Arabs as early as the ninth century AD They bought in exotic 20 ————ingredients and planted citru and sour flavours. Saffron, mute hey also introduced the notion of combining sweet f the contributions from the as courcous, sugar cane and ice cream are just a few Riaples at the ankle ofthe Italian leg veo Olive oil Is the preferred fat of the region. gntry of Catalan Cookery. Pizza's ho ‘avery historical place; it was the gateway for the great difference in Italys climate ae is the Neapolitan area of Southern Italy. The agricultural forms. This means that whil geography are favourable to many different faithe north, the south has cheese le a superb cheese is produced from Cow's milk Northern recipes use butter and made from sheep's milk which is just 28 excellent eensouth is predominate! aca the central provinces used lard and olive oll and freshness and quality of ae live oil. Respect for the basic produce and a feeling for the esol the range of ingredients determines the lively seasonal variety of dishes. ‘Ss I ge of products on offer is extensive and high in quality. Unadulterated taste and inspired simplicity are the main characteristics of italian cookery, 28 well as health and economical attitude towards food and eating habits. Coffee with B/F is generally consumed by 10am, followed by Lunch or pranzo which is more prevalent in the rural areas where itis a family affair with substantial 3 or 4 courses. More extensive Lunch is saved for Sundays and other special days. The evening meal is eaten around 8 pm which could again be 3 or 4 courses. A midnight snack is quite common Antipasta is the italian word for appetizer or starters they are composed of high quality ingredients like olive which maybe raw, pickled or marinated, toasted slices of bread, salads or sausage or ham in thin slices along with melon and figs. Bread Specialties: «Bruschetta: toasted slices of bread with garlic, olive oil and tomato. « Cilindrati: croissants made from thinly rolled bread dough « Grissini: Bread sticks from Turin. * Crocetta: Hot cross Buns ‘Another famous specialty of Italy is the Pizza. e.g. of Pizza alla: Napolitana consisting of tomatoes, Mozzarella and anchovy fillets: « Proscuitto Ham Funghi- Mashrooms cialties of Italy: Ham is another specialty. Prosciutto de Parma Italy's most famous ce of Parma north-west of Bologna. The quality of PARMA Hams is created with the pigs being fed on barley, corn and fruit. When slaughtered it must be at least 10 months old, to ensure that the meat is firm and rosy and surrounded by a thick layer of fat. Raw leg should weigh 10 kgs. It is then brined in three phases and then left to dry. They are then matured for a year In cellars with limited supply of air. After 12 months they are ready to eat. Spe ham comes from the provin «Pasta Secca (Dry) 2Nalians are very fond of dry pasta. There are about 300 diff varieties. Pasta is made from durum wheat semolina and can be divided into three categories. 1. Pasta Corta: Short noodles and may be many shapes such as spirals, wheels, stars, snails, shells and short tube. ily-4 long noodles which include the entire spagethi and tagliatelle family 2. Pasta Lung: inch and above. 3. Paste Ripenna: filled pasta parcels, fortellini and raviolli are the best known. Some famous pasta names: * Bucatin: Long smooth hollow noodles. + Cannelloni: Finger length hollow good for filling Penne: Short pipes with slanting edges. « Farfalla: shaped liked butterflies. + Spirale: Spiral shapes. + Taglintelle: Ribbon noodle. + Lasagne: smooth sheets of pasta. Gnoochi: They are small dumplings or gruels and are a passion for Italians among a wealth of variations a common type is made with mashed potatoes mixed with mil, served with a lots of Parmesan, tomato or meat sauce. Potato may be replaced with semolina, chestnut flour, commmeal and even pumpkin. ; Polenta: Polenta is an ancient dish made with any grain be it millet, buckwheat, chickpeas or broad beans. After Columbus bought corn to Europe, it became the Staple for production of Polenta as the Polenta made from com kernels became the Most economically viable grain. Polenta is delicious with rabbit, lamb, game, sausages, ¢ team dishes and fish dishes. / / Parmiginao Reggiano: The most famous of al talian cheese, which has been produceg using the same method for seven centuries. Produced in stipulated area which ate the provinces of PARMA including Reggio, Emilla, Modena and Mantera on the Tight bank of the river Po and Bologna on the left bank of River Reno. Cows must be meadow or are fed on alfalfa. Milk is poured into traditional bells shaped ci is then curdled. The curd—Cagliate is then again reheated twice at 45" 55°C. The resultant mass is removed in cheese cloth and deposited in we moulds. It is then left in salt solutions for 20-25 days. They are then before being stored in the—Cascina on wooden shelves to mature turned and brushed. Two gallons of milk produces a pound of chee: cheeses. grazed on g ‘Opper vats, it C and then at Ooden or metal dried in the sun slowly regularly se they are hard Pecorino: They are produced is south Ital and moulded in basket work cylinders whi tind is hard and dark. Pecorino Romano is ly. tis a hard cheese made from sheep's milk ich are woven in SARDINA. When matured the considered the best, 22Gorgonzola: Originally ont trade from full cream ee in the little town of the same name near Milan. It is ed cow's milk. Milk is heated up to 32° C and curdied with rennin. Spores of encill um Moulds. Itis a blue veined Se eee eae poured into round Chinese Cuisine: As one travels around the hich Chinese food and ries one cannot help being impressed by the extent to earth. The popularization of eines bared established in-almost every comer of the $f Chinese cooking, and in the ese cu a lies in the unique traditions and techniques palate, and also Chinese food can wen Leow ‘of Chinese food and flavours to the futrtious, because, most ingredients ar & a economical as well as being highly 3p as to retain thei natural goodness. re cut i 0 oral bee and then quickly cooked of years of refinement and development, but th ‘ch te eres sreparing food, remains basically unch oe Chinese unique way of cooking and faround 1850 BC) indicate th vanged. Archaeological finds of the Bronze Age ‘ ) fat the Chinese had utensils such as bronze Cleavers for cutting up foods into small pieces and cooking them in animal fat ing a bi ot not dissimilar to the modern wok. There is data to prove that " eect rT dynasty (12 C BC) the Chinese used Soy in eas eee ayrmeaoning for thel ya sauce, vinegar, rice wine, fruit jam and sPice® aoe cooking and that elaborate and complicated cooking methods were already being employed. By the time of China's greatest sage Confucius (551 - 479 BC) who was an acknowledged gourmet recorded that the importance of heat application and blending of different flavours were ‘emphasized in Chinese cooking; and the uses of high, moderate or low heat, the blending of sour, piquant, salty, bitter or sweet flavours were all given their correct application in order to achieve @ harmonious whole. This theory of harmony is one of the main characteristics of Chinese cuisine to this day. Today, Chinese cuisine is generally ‘considered along, with the French as one of the two greatest cuisines. It is simple, highly adaptable to the taste of the other countries and best of all it can be prepared by anyone, possessed of alittle patience. Tai See Foo - oF Master Chef is a much-disciplined man, nowhere is the Tai See Foo in such importance as in China, where, in relation to the Chinese philosophy of life, his profession over the centuries has been looked upon with the greatest respect in the community. The Chinese value food highly and rarely wastes any, many recipes require the use of leftovers and cooking ahead is stircand pruction, Tho basic Tavcuss six - Sweet, Sour, Bitter, Spicy (sharp) Pungent and Salty. Their distribution, proportion and use must be controlled for proper blending. Meat has always been a major item in Chinese diet; however the meat ration per person was small. Efficient utilization, proper colour arrangements and palatability often required highly imaginative combinations. Often the meat could only be flavouring for a dish rather than the main ingredient. China's economy has seldom been able to afford such animals as the cow and the famb, inadequate pastureland for cattle has made raising these animals difficult Pork is therefore China’s most common meat. 23_ In the north, mutton is commonly used, particularly by the cine Muslin Many Chinese Buddhist for religious reasons, will eat only vegetable, the cooking ot wn ve et developed to a high degree. The scientific study of vegetable became & on ee ism and its devotees devised a highly nutritional vegetarian diet, an art so re ee he ir vegetarian dishes resemble meat in taste as well as in texture. The ele 7 at contribute to the wide sensual appeal of Chinese food, which make it so acceptable to all people world over are: 1. Chinese meals are communal meals and communal dishes served on the table are of necessity, bigger and fuller than the average dishes, they are therefore bound to create a greater visual impact and are more sumptuous in appearance. The exoticism of size and variety is further enhanced by the Chinese use of heat as an integral part of flavour ~ the use of heat to induce, ignite, and set ablaze all the latent desires in our appetites. Hence in a well-served Chinese meal, the time lapse between the food leaving the hot pan and its arrival on the table is measured not in minutes but in seconds. 2. Chinese dinner is a multi-dish or multi-course meal. 3. The frequent and deliberate exploitation of changing textures both the harmony and contrast of textures are exploited. 4, The bulk intake of rice produces the ultimate physical satisfaction in eating along with several soups. 5. The use of soya beans and their by-products - soya sauce, soya paste, soya. * cheese, soya bean curd, etc. are able to seduce our palate and taste buds. The basic purpose of cooking is primarily to render food edible, and secondly to render it more enjoyable to eat. To achieve these purposes two methods are generally employeq, heating and flavouring. Heating: Take the heating of food, which is basically capable of only a limited number of variations such as heating by air, baking, roasting, heating by fire or radiation, giling, barbequing, heating through the medium of water or by oil or heating by conduction. By combining the different methods, by varying the pace of heating (Fire - Power), by varying the speed or lengthiness (time) of treatment by Varying the stability of mobility (stir frying) of food while being heated the Chinese have developed some forty different accepted heating methods, each with its well define and established terms of reference and conception. Flavoring: In the case of flavouring the Chinese have developed and advanced even farther than in heating (cooking). This is due to the normal Chinese practice of Cross cooking different types of food which results of large scale cross blending of flavours Although not all Chinese dishes are mixed dishes - some consists of only one ingredient cooked in the simplest way. The seasoning materials and sauces are often applied at the last stage of cooking. The flavouring of Chinese cooking is achieved through a muti layer process i.e. Through the use of- supplementary ingredients for cross cooking to Provide variety and difference in texture and material, the use of flavouring ingredients, Seasonings and sauces to further enhance the taste and flavour and finally through the Serving of table condiments to provide the individual diners with the opportunity to do 24—_— their own personal “touch-ups” b normal practice in Chine: efore consumption..in Preparation and actual ied to divide the job pe eer cerca aenlly carried out by two a he task of preparation and the task of cooking we principal and supplementary ia Persons. The preparations and portioning of the Pine the chef attends to the parece are usually carried out by the assistant cook stove including flavouring and ne ing (control of the heating) and all the work over the ‘the main characteristic of 1¢ application of all the sauces and seasonings. of Chinese Cuisine Actually, Chinese cooking is often simple, even for beginners provi that preparation and Lee eis a few firm rules. The first thing to remember is completed before actual cooking be benereta) bree rce oot at very high temperatures, 9 begins Chinese foods must often be cooked quickly aiith this oil one can get the high bree uee oil in their cooking - usually vegetable ol viour of the foods and also to a i ue needed to seal in the flavour and original cofetables. They do not use butter serve e all important crispness and vitamins of vege than meat predominate. Soups pla any other dairy products either vegetables composed meal - not only are there one naa parts in the symphony of @ well coy between courses as palate cleansers. Ric! 2 appetizer but clear soups are often ue vedas 2 separate course. Tet a er soups like velvet corn, may however oe eee cooking from oth . There exists a certain ‘uniqueness that distinguishes H ; 9 er food cultures. There is the Chinese division when preparing Si even TAN’ (grain and other ‘Starch food) and ‘CAT (meat and Grains in various forms of rice or wheat flours (bread, pancakes, noodles ‘or dumplings), make up the FAN halt of the meal. Vegetables and meat (including poultry, meat and fish) cut up and mixed in various combinations into individual dishes constitute the CAt half. ‘balanced meal must have an appropriate amount of both FAN and CAI. Itis combining’ various ingredients and the lending of different flavours for the preparation of CAI that lies the fine art and skill of Chinese cuisine. The other distinctive feature of Chinese cuisine is the harmonious blending ‘of colours, aromas, flavours, shapes and textures in one single CAI dish. The principle of blending ‘complimentary or contrasting colours and flavours is @ fundamental one - the different ingredients must not be mixed indiscriminately. The matching of flavours should follow a set pattern and is controlled and not casual. The cutting of ingredients is another important element of Chinese cooking in order to achieve the proper effect. Slices are matched with slices, shreds with shreds, cubes with cubes, chunks with chunks and so on. This is not only for the sake of appearance but also because ingredients of the same size and shape require about the same amount of time in cooking. This complexity of interrelated elements of colours, flavours and shapes In Chinese cooking is reinforced by yet another feature: Texture ~ A + dish may have just one or several textures, such as tenderness, crispiness, crunchiness, smoothness and softness. The textures to be avoided are: sogginess, stringiness and hardness. The selection of different textures In cone single dish is an integral part of blending of flavours and colours. The desired texture oF textures in any dish can only be all preliminaries must be 25achieved by the right cooking methods. In all different methods of cooking the correct degree of heat and duration of cooking time are of vital importance. Regional cooking styles: China is a vast country and as such Is exposed to extremes of both geography and climate. This naturally results in the growth of different agricultural products, so it is of little wonder that cuisines vary from province to province Looking at the map of China, it is not difficult to understand why there should be such a rich variety of different styles, throughout the land. Even though there is no official classification of various regional cuisines in China, but it is generally agreed SICHUAN in the west, SHANDONG in the north, CANTON in the south and JIANGSU in the east represents the four major regional cooking styles of China. In addition, four more provinces ZHEJIANG, FUKIEN, ANHUI in the east and HUNAN in the west are usually included in the role of honour while one talks of the "Big Eight” distinguished schools of cuisine in China. Northern School Archaeological evidence shows that in about 5000 BC, the inhabitants of North China had begun to farm, settle down and make painted pottery, eating and cooking vessels. Some of the most conspicuous traces of early Chinese culture have been found at sites that lie along the valley of the Yellow River, which is why this area is sometimes described as the ‘Cradle of Chinese Civilization. Two ancient capitals of LUOYANG and KEIFENG are both situated just south of the Yellow River in Hunan province (HU" is the Chinese word for “river” and "NAN" means “south’). The noblemen s live in such luxury that their chefs invented and perfected many arene Chinese classic dishes. These recipes were passed down through the centuries, nd were moved to the capital, Peking and beyond. China's North has two very long ang sTetinct seasons (winter ond summer) with short transitional periods in between, Winters are dry and cold, with temperatures often below freezing. Summers Provide intense heat and rain. Its diverse terrain (hills, valleys and rivers) give variety to the region's agriculture. Due to the extremely dichotomous climate, the land's produce is hearty: mainstays of wheat and corn, especially important to the Northern China economy, dominate the northerner's dietary needs. Crops are then manufactured into wheat-flour for use in common cuisine: noodles, stuffed buns, dumplings and steamed bread are just a few of the wheat products consumed in the provinces of this region. Although little rice is grown in this region, ther hardy plants such as barley, millet, soybeans, cabbage, squash and apples predominately appear in northern Chinese agriculture and cooking In the northern school the staple food is not rice but wheat flour, from which are made many noodle, dishes steamed bread and dumplings. Northern food tends to be lighter than that of other provinces. From Peking (meaning northern capital) and its neighbouring districts come notable dishes prepared with wine stock. Northern cooking includes pungent sweet and sour dishes and more subtle, delicately seasoned foods. The use of garlic and spring onions is also characteristic. Much of the north is bordered by Mongolia where people eat a lot of mutton. Food from Inner Mongolia and Shantung forms the backbone of northern cuisine. and the imperial familie’ 26Now Peking cuisine is quite a different matter, it is not a separate regional school, but rather the combination of all China's tegional style of cooking. Being the capital of China for many centuries Peking (or Beijing as it is now called) occupies a unique position in the development of Chinese culinary art, Peking cuisine has been defined by the eminent Chinese gourmet Kenneth Lo as “The crystallization of many inventions and performance of the generations of imperial chefs of cifferent dynasties winch have ruled in Peking for nearly a millennium, and the local dishes of the people of Shandon and Hubet which have been in the habit of preparing together with all the culinary contributions which over the years have established their reputation in the old capital Peking cooking is in short, the top table of Chinese culinary art. Peking cooking exhibits the greatest ingenuity and inventiveness. Notable flavours and dishes: Beljing is known for Jiaozi, the traditional Chinese dumpling, and Peking duck. Jiaozi dumplings are often filled with pork and vegetables, but variations may include sweet fruits (dates) or chestnuts. Peking duck is a traditional delicacy perfected during the Qing Dynasty and served to important and wealthy individuals throughout history. The duck and its skin (a delicacy) are served with Hoisin (Peking) sauce in flat-bread wrappers. Northern cuisine includes the Henan (north of the river) region. Strikingly unique from other northern flavours is the Shaolin vegetarian cuisine. Chinese Buddhist belief has for centuries prohibited the eating of animal flesh, and the monks here have spent an age perfecting the cooking of all types of vegetarian food. This cuisine is very nutritious and healthy The western school: The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine. The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavour. Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations - sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chilli peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect’in addition to their warm flavour. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking. Other ingredients used 27serene a, commonly in Szechuan cuisine to create the five fundamental taste sensations include. different types of sugars, such as beet root sugar ‘and cane sugar, as well as local fruits for sweetness The sour comes from pickled vegetables and different varieties of vinegar A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavours. Other spices and flavours include dried orange peel, garlic, ginger. sesame oil and bean paste. Salt Is important to Szechuan cuisine, and the area produces uniquely flavoured salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China. Szechuan cuisine is marked by its rich traditional flavours, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations. Specialties Hunan (south of the river) cuisine: Renowned for its soups, is one of the oldest and richest also noted for Its spicy, pungent and flavourful dishes. Hunanes are especially fond of using chillies, sweet peppers and shallots in cooking. Sichuan (Szechuan) cuisine: hot, spicy chillies, ma po doufu, hot pot Famous for its heat and Gratin flavours, Sichuan cooking mastered the light cooking techniques of stir-fying seeing, and éry-braising. One of the region's most famous recipes is ma po dou fu, g spicy bean-curd and vegetable dish cooked with some of the most powerful chilies in the world. In traditional Chinese medicine and nutrition, hot chill peppers are considereg helpful in reducing the —internal dampness. The humid climate. also compels a creativity and variety in food preservation, including techniques such as picking, salting, drying ang smoking, Inland cooking also makes much use of the fungus called Cloud ear or, Tree car, Tea smoked duck, Chicken chilly, Liver Paste Soup, Hot and Sour Soup, Beans Lg Szechwan, Dong An Chicken, Fried crab, Soy Braised duck, sliced Hoi-sin Pork, Bean, curd, Spiced Turnip etc., are some of the famous dishes of this region. The Eastern School The Yangtze, China's longest river which traverses the width of China from west to east flows through China's leading agricultural regions-Sichuan ang Hunan (on the upper ) Hubei and Jiangxi (on the middle) Jiangsu and Zianzgi (on the lower),which contains some of the most fertile land in China. Both wheat and rice are grown here, as well as other crops which include - barley, corn, sweet potatoes, peanuts, and soya beans. Fisheries abound in the multitude of lakes and other tributaries ang deep sea fishing has long been established in the coastal province of Jiangsu ang Zhejiang The areas that cover the middle and lower regions of the Yangtze are traditionally referred to as "Land of Fish and Rice’ and is collectively known as Jiangnan JIANG" means ‘great river’ referring to the, Yangtze and ‘NAN’ referring to the south), and it boasts a number of distinctive cooking styles. The Yangtze River delta has its own cooking style known as HYAIYANG with the culinary centre in Shanghai that is China's largest city which lies on the Yangtze estuary. South East China has always been regarded as the most culturally developed and economically prosperous region. Both Nanjing in Jiangsu and Hangzhou in Zhejiang have been China's capital of several dynasties; other culinary centers are to be located in 28 oeYANGZHOU (Yangchow), SUZHOU and ZHENJIANG. Yangchow fried rice, chow mien (open fried noodles), wantons, spring rolls, dumplings and many other Cantonese dim sum dishes have all originated from here. South of Zhejiang is the province FUJI AN (FUKIEN) which is sometimes grouped in the Eastern School, but its cooking style |s more influenced by its southern neighbour Canton, so very often Fukien cuisine is included with Cantonese in the Southern school. Taken as @ whole, Eastern cuisine is rich, ae and rather on the sweet side; unlike Peking food, garlic is used sparingly, if atall. The area as a whole is renowned for certain products and dishes: the specially cured Chinhua ham, with its pinkish red flesh and succulently savoury-sweet taste, the rich dark Chinkiang vinegar and the amber-coloured Shaohsing rice wine. Classic dishes include Crisp stir-fried shrimp, Eel cooked in oll; Yangchow fried rice, Lion's head and fish from the West Lake with a sweet and sour sauce. One special cooking technique of the region has been adopted nationally. This is hung- shao the re-braising method of cooking, whereby the ingredients (mainly meat, poultry and fish) are cooked slowly in an aromatic mixture of thick dark soy sauce and rice wine. When, at the end of cooking, the sauce is reduced and spooned over the main ingredient, the resulting taste is both rich and fragrant. Shanghai cuisine is the least known outside China. Its olliness and sweetness are perhaps less appealing to the Westem palate, and because it is decorative, it tends to be labour-intensive. Moreover, it depends largely on fresh local produce; the famous Shanghai crabs. studded with yellow roe in the autumn, have no counterpart elsewhere and for the delicate taste of the famous West Lake fish one has to go to Hangchow. The staple food of this region is rice. The caoks on the coast use more soya sauce and sugar and specialize in salty and gravy-laden dishes. Fish and shell fish from the many rivers and the neighbouring sea are popular ingredients. These are gently spiced concoctions of meat, chicken, duck and sea food with, of course lots of vegetables. Fukien produces the best soy sauce and therefore its cuisine has a good deal of stewing in this sauce or "red cooking’ as it is called because of the colour the sauce imparts. The soups are clear and light. The Fukienese excels in their soft spring Tolls and sea food. Fukien is also famous for its pork and chicken dishes made with sweet-tasting and fermented rice paste Speciality and Popular dishes: Yangchow fried rice, Chow mien, Spring rolls, Dim sums, White cut pork, lion's head (pork meat balls with cabbage - the alarming name of this dish refers to the pork meat balls which are supposed to resemble the shape of a lion's head and the cabbage which is supposed to look like its mane), Squirrel fish. The Southern School: The Pearl River delta, with Canton as a provincial capital of Guangdong (Kwangtung), is undoubtedly the home of the most famous of all Chinese cooking styles. Unfortunately the reputation of Cantonese cuisine has been badly damaged by a so called ‘chop suey’ food outside China. Authentic Cantonese food has no rival and has a greater variety of food than any other school because Canton was the first Chinese port open for trade, therefore foreign influence are particularly stronger in its cooking There are many pig and poultry farms and fish ponds. High, quality tea is a 29~ 1g the coast fish and sea food - crabs, cray fish, entiful. This wealth of ingredients has helped tc id varied of Chinese cuisines. Cantonene blending of different flavours ig special product of Fukien, while all alon shrimps, prawns, scallops, clams - are pl make Cantonese cooking the most versatile ary food is not highly seasoned, instead a harmonious sought in order to bring out the best of the ingredients. Cantonese cooks are at their most skilful when they stir-fry are an eastern contribution to the Chinese gastronomy but southern stir-fry dishes reign supreme nationwide. Their ‘wok fragrance’ a term used to describe the aroma so desirable in stir-fry dishes is matchless. Southern cooking is subtle and the least greasy of all the regional styles. The cooks excel in stir frying. At its best, the cuisine tends to be more costly than the others because the cooks use highly concentrated chicken bouillon as the basis of their soups and general cooking: They like to use nuts and mushrooms in their dishes. They prepare many varieties of sea food and lots of roasted and grilled pork and poultry. Steamed dishes are also featured. Fisheries play a major role in the economy, Guangdong contributes about one fourth of China's fish catch (over 20% of the fish caught here are fresh water fish). Rice is a dominant food grain; the other crops are tea, tobacco, peanut, sugarcane ang sub tropical fruits such as bananas, pineapples, oranges, tangerines and lychees. Hainan Island is the only truly tropical area of China and produces coconuts, coffee, natural rubber and figs.; The Southern School consists of three distinct styles of cooking: Canton, Chaochow. (Sv atow), and Dongjiang (also known as Hakka), which means ‘family of guest, which refers to the immigrants from North China who settled in the south during the Song Dynasty after the invasion of Mongols in the 13th Century. So it was the Hakka's who introduced noodles, wantons and dumplings etc, into the Cantonese diet. There was a mass immigration overseas after the 17th century both by the Cantonese and the Hakka. When Swanton was opened to foreign trade in 1858, i became a major port for Chinese immigration to South East Asia, America and Europe, That is why; the first Chinese restaurant to open abroad introduced only Cantonese cooking to the outside world. Schools of cooking there are two other schools, though not regional in character, nevertheless should be included here among China's various styles of Schools of Cooking, namely the Moslem and Vegetarian School. Specialized ang popular dishes: Dim-sum, Shao-mi, Cantonese roast duck, Sweet and Sour Pork. Pork Goose, Ducks webs in oyster sauce, Stuffed green peppers, Shark's fin soup, Turtle Soup etc. are very famous. The Moslem School: The Chinese Moslem known as —HUI though Chinese speaking are distinguished from the Chinese by their affiliation with the Sunni branch of Islam, One theory is that they are descendants of the Moslems who settled in China in the 13 century and adopted the Chinese language and culture. There are nearly 5 million Hui widely distributed throughout almost every province in China, but their traditional areas of settlement is in the North-West with heavy concentration in Hunan, Shanki, Hubei and Shangdong. They form the Chinese Moslem school, together with two other national minorities: the UYGOR group in XINJIANG (4 million, virtually all Moslems), and about 1.5 dishes. Red-braised dishes 30_—_ Sees es gee eres ee Ilion MONGOLS who a it ey pork. Thelr dally Pettey A and therefore, like the Moslem, do not Chinese has no taste for. , mutton, milk and butter, items an average ¢ Vegetarian School: roe aciated material ues fare not allowed anything remotely Soya beans and it's by products such a mk They obtain their proteins mainly from segetarian has a long history; its origin i ae curd (tofu), nuts and fungi. Chinese veasn the Taoist School of Thought devel ines to as far back as around 500 BC uit and vegetables. Some centuries late loped the hygienic and nutritional science of ving creature and the eat 1 when Buddhism which abhors the killing of one eae eating of flesh in any form was introduced into China from India, this philosophy was readily grafted into Taoist school of Cooking and a new form of vegetarianism was bor. Apart from the extensive use of fresh and dehydrated vegetables the vegetarian chefs have developed a new art by creating food that has become known as imitation meats. This imitation pork, chicken, fish and prawns and so on bare an amazing resemblance to their fleshy counterpart in form and texture, though not quite in flavour. Equipment and Utensils: The Chinese cuisine consists of very few basic implements unlike the western kitchen. To start with only four of the most rudimentary implements are essential to cook Chinese food, i.e. Cleaver, chopping block, wok and stirrer. The Chinese cooking utensils are ancient designs, they are made-of basic and inexpensive materials and they have been in continuous use for several thousand years. As for the rest of the cooking utensils such as sieves, spatula, strainer, casserole, steamers you will find the western version to be less effective. The other tools which are used in the Chinese kitchen are cooking chopsticks, bamboo steamers, strainers, Mongolian fire pot ladles, fish slices, wok-brush, wok scoop, bamboo mat etc." Cleaver: The Chinese cleaver is an all purpose cook’s knife that is used for slicing, shredding, peeling, pounding, crushing, chopping ‘and even for transporting cut food from the chopping board or to a plate directly to the wok. At the first site, a Chinese cleaver may appear to be hefty, gleaming ominously sharp but in reality it is quite light, steady and not at all dangerous to use provided you handle it correctly and with care. Cleavers are available ina variety of materials and weight. They all have a blade of about 8-9 inches long and 3- 4 inches wide. : The heaviest weighing almost a kg called chopper is really meant for the professionals and is excellent for chopping bones such as drumsticks, pork spare ribs etc. The smaller and much lighter slicer with a thinner and sharper blade is convenient for slicing, meat and vegetables. But most Chinese cooks prefer a medium weight, dual purpose cleaver known as the civil and military knife (wenwu-dao in Chinese ).The lighter front have of the blade is used for slicing, shredding, and scoring etc. and the heavier rear half of the blade is used for chopping and so on. The back of the blade is used as a pounder and tenderizer and the flat side is used for crushing and transporting. .s a pestle for grinding spices etc,. The blades of a cleaver The end of the handle acts a’ d carbon steel with a wooden handle. Stainless steel should be made of tempere 31— Oe more frequent sharpening, alg cleavers with metal handles may look good but require the handle gets slippery and therefore they are less satisfactory for both safety ang steadiness. Always keep the cleaver blade sharp and clean To prevent it from rusting and getting it stained wine it dry with cloth or kitchen paper after use. Sharpen it frequently on @ fine grained whet stone. Try to get a whetstone that has two different’ re sh ectiarse Use @ rousah arain only if the blade has become blunt and the finer Chel pr pcan an to the edge. Lubricate the stone with vegetable oil or Bean eaMier cee nen ames block: The traditional Chinene cl 7 trunk. Made of hard wood they range fieerlaboany a ioe floes cee ae hick to giant ones up to 20 Inches by 6-8 inches. The ise seein end 2 inches Inches in diameter and at least 3-4 inches thick to be of any Peal ces eeena 16 wining, season anew block with atiberal dose of vegetable oll s applied on bath idea’ sottne wood absorb as much oil as It will take and eponge the block with salt and es and dry t thoroughly. Never soak the block in water nor wash It with any detergent - after cach use just sorape it clean with the blade of a cleaver then wipe the surface with a sponge or cloth wrung out in plain hot water. Always stand the block on its side when ok ie une, Mveat cot ome Tegra’ and cooked food on the same surface. Use Giferent block or board for the two types of food for hygienic reasons. Use one side for ‘chopping only then the other side ‘should remain smooth enough for pastry making Wok: The Chinese cooking utensil known as —wok is the pot or pan the correc, translation should be gou. The wok was designed with a rounded bottom to fit snugly over a traditional Chinese brazier or oven which burned wood charcoal or coal, i¢ Conducts and retains heat evenly and because of its shape a food always retums tg the centre of the wok where the heat is most intense that is why itis ideally suited fo, quick stir frying. The wok is far more versatile than justa oe Lee iis also ideal for deep frying, its conical shape requires far less oil than a flat bo eredleeD fryer and has more depth which means more heat and more frying su! face, : ich means that more food can be cooked more quickly at one go. Furthermore a the wok has a large capacity on the upper end as the oil level rises when the raw ingre‘ ients are added to it, there is a little chance for the oil to overflow ‘and catch fire as often is the case with the conventional deep fryer. / Now days a metal collar or ring purchased with the wok adapts it neatly to any gas or electric range. Besides being a frying pan (deep or shallow), a wok is also used for braising, steaming, boiling, and even smoking in other words the whole spectrum of Chinese cooking methods can be executed in one single use utensil. Basically there are ~ the double handed wok with two handles on two only two different types of wok type single handed wok. Both types are usually made opposite sides and the frying pan of light weight iron or carbonized steel, and the diameter ranges from about 12-18 inches. The single handed wok may appear to be unsteady and slightly tipped to one side, but in fact it is quite safe and much easier to handle particularly for quick stir frying 32 adsince it offers you plenty of lev. Souble handed wok is that Jou eds Of titing and tossing, The cleadvanteges of using a handles get very hot even if they are rei : wrist and oven gloves to lift it, as the metal dome shaped lid would be another teeter eee plastic or wood. A wok lids are usually made of light m for certain braising and steaming dishes knob on top as a handle. The me metal such as aluminum with a wooden or plastic duck in a Wok and the natural peas shaped allows the cooking of a whole chicken oF down along the edge rather than fe will guide the condensation inside the lid sliding cooked. How to season the wok?: A iropping down directly onto the food that is being Se niewey femiising tie A new wok is either coated with machine oil or wax to coating should be done. The nh coating has to be removed after cleaning and a new from sticking to the bottom, a coating prevents the wok from rusting and the food moderate fire, apply oll on all sid fter washing and cleaning the new wok, heat It U8 ad wipe it off with a clean aa ofthe pan and heat it again to ‘smoking point. Remove i Sk. A well- k has a glossy look and is a treasure of a Chinese cook as the —wok a wks eal ee ecasel nena et a pai of versatile stirs in the shape of a ladle It is an indispensable utensil in te if ae Beant eS eti rea Wnts and seasonings 10 ie professional kitchen, since it is used for adding ‘ wok besides being a stirrer and scooper during cooking as well as transferring food from the wok to the serving dish or bowl. It is also a measure for ‘the cook, as the standard ladle will hold 6 fl oz (180 ml or 2/3 cup) liquid, slightly smaller than the rice bowl. The spatula or shovel has a rounded end to match the contours of the wok therefore it can be very useful for scraping and lifting fried food the bottom of the wok such as when cooking a whole fish etc. ‘Sometimes it is used in conjunction with the ladle for stir frying, rather like when you are mixing or tossing @ salad with a pair of spoon and fork. Laddles: With long wooden handles (1/1/4) are preferred and the diameter of the bow! should be between 4 ~ 6 inches (8 02). They act as stirrers and pourers. They are made of steel. Spatula or stirrer: Made of steel, with flat end and wooden handle, its base is slightly curved at the sides so that it is easy to work on inside of the wok. It is used for tuming the food while cooking. Strainer Made of steel, having diameter ranging from 8- 12 inches, with a handle and fine wire mesh, This serves the purpose of straining stocks, deep-fried items and cleaning of oll in the wok etc. Broom stick: A small broomstick is required by all Chinese chefs to clean and wash up the wok during work. The sticks should be firm and should not bend easily. Steamers: Wok can be converted into erforate plate halfway inside the wok, put some water beneath the steamer by placing a P' plate and cover the wok with a lid. Other steamer is multi-layered of usually three tiered. Initial Preparation Cutting Techniques: The cutting of various ingredients into different sizes, thickness and shapes is an important element in Chinese cuisine. AS mentioned earlier, the Chinese always cut their food into small neat pieces before cooking, partly because of fuel conservation, small pieces of food can be cooked quickly before the 33fond 1 pieces of 1604 416 Gage pecauee, al 1 S1CKS of fre wood bum out and party BECO Hy carvers have Tevet boa iggy = Served and eaten with chopsticks, 176° ra only require Short He for cone pieces oF i ritious value 18 an added bonkh, Chinese tables. The fact that small sand % thus retain much of the natural Mavours OM acigantal discovery When It cones Ih Chinese cooking, which must be regarded #87 ay arg the degree Of haat ang’ to fated to each other that i {i the aince much dependa op the Very ‘ron the type of the stove ang gy Me jifforont distinot methods of coon in important me 20 c1osely fl the actual cooking, the two mos! 4 duration of cooking. These two factors es difficult to give a precise cooking time mn and condition of the ingredients, and POV | utensils used. All in all, there are well ov! a cal They fall roughly into the following four mn + Water cooking: Boiling, Poaching, and Simmer 2.0i cate frying, shallow frying, st frying, bralsing, Foasting, baking ong 3. Fire cooking: Deep our cok - steaming. Cooking methods: Ea eaenil ture ing: |. ea sa yh or tea” yt gh .f temperature and cooking time is . lerce f, oan a for ae cooking for and tender foods. Different kinds of st steaming, instant boiling ete. call for a high heat. Medium or moderate heat can , u 9, : g. Low or gentle heat Is used for slow coon! sgorles:- The Chinese divide the tempera for quick -braising, stearning, and boilin: allowing the favours to penetrate through all the ingredients such as "Oasting Sg simmering. Weak heat is used for long cooking turning hard ingredients soft, it jg ne ‘ 8 for simmering, braising and stewing. / d Here are some 25 commonly used methods in Chinese cooking. One dish May requ one, two or three methods each will produce a different effect. ite 1. CHAO - Stir frying. By far the most common method of Chinese cooking. Practically al vegetables will be cooked this way. Here a wok is most useful Heat the wok first th ‘add the oil until it smokes add the ingredients, stir and toss constantly no more than 6 ; minutes. In other way stir fry the ingredients in a little hot oil over a very high heat a method is widely used and has many variations. vis 3 Pure stir frying: the raw ingredients are not marinated nor coated with a batt they are just stir fried in hot oil and seasonings are added towards the on cooking. Most vegetables are cooked in this way. 5. Braising stir frying: The main and supplementary ingredients are cooked in this ‘ately at first and then brought together with the addition of Seasoning and stock or a thickening agerit (usually of corn flour mixed with water) and braised very quickly over high heat. c Twice i ‘ing: i i cooked stir frying: One ingredient has been previously cooked and is here ut into smaller pieces and stir fried with other ingredients and seasonings. 34e Fee eeeae ern 2. ZHA~ Deep fry in hot oil over a high hi 2 gnor medium heat. There are igh heat. Food is f different vari is fried in a large quantity of oi ariations of dee — P frying, a. b. c. Neat deep frying: the r é - raw ingredient: bry deep frying: Raw Ingredients ens re not coated with batter or flour. Soft deep frying: Raw ingredi oated with dry flour or breaderum| F \gredier umnbs, for crispness. nts are coated with ; batter, first and then deep fried 3, JIAN - Shallow frying over a moderate hi some cases stock or water is eee at Similar to western way except that In pon, litle oil and ee aaa aes be minute forming gravy. A flat bottomed Gone. The pan eecidceuined tania Seasonings are added when food is half svenly distributed. 6 time during cooking so that the heat Is 4, BAO - Rapid frying lite fing using Very ii eae to explode. It takes an even shorter time than stit or ingredients have been dee a vt frying is another form of tr fying, He ingredient or ing high heat fora ae = i rapid boiled first, they are then quickly stir fried over jini pid anaes period of time. Variations in this method include rapid stir tn ag i : in bean sauce and rapid stir frying with spring onions, . - iterally meaning to burn or in thi ‘ SHAS alittle ol this case to cook. The ingredients 2% Laat Het aaa ew over a moderate heat, then simmered in stock until very little liquid j - joking In this widely used method of cooking th ernall chunks then deep fried ' cooking the est Ot seen ep fried or par boiled or steamed until half done. Seasonings (Soya sauce, V ine vinegar sugar etc.) stock or water are added to it, ‘the whole thing is brought toa boll and simmered until done. ‘ 6. Loe Bera te very similar to braising except that it usually takes long: low heat. low braising- the food must be fried first (light brown) then all the ingredients (seasonings etc.) are put in a tightly covered pot and simmered over 4 very low heat slowly like a casserole. 7. DUN - simmering In this method of cooking no oil is used at all at over low heat. Slow cooking, there are two kinds of slow ‘cooking in water. Slow cooking in water is 2 form of stewing, slow cooking, out of water involves @ double boiling technique. When the pot that contains the food is immersed in 2 large pot of boiling water. g, ZHU - Boiling over moderate 9. CHUAN - Rapid or fierce boiling over high heat f simple cooking is often used for making soups Bring the water or sto heat add the ingredients and seasonings, serve as soon as the soul thickening agents added and the vegetables will be crisp. and fresh. 10. ZHENG - Steaming needs no explanation. Traditionally the Chinese use bamboo steamers which sit in the wok. Another widely used in China fot only for cooking bu! also for treating raw ingredients before cooking by other methods, or to keeP food wart after they have been cooked. yer over a nd the food is cooked heat. Boil the ingredients directly in water over low heat or a very short period of time: This ck boil over-high p re-boils. No 3511. LU Stewing in stock made of Soya sauce five spice powder and sugar over joy, heat. Soya stewing: a Soya-gravy is made first the ingredients are stewed in this gray, over a low heat 12. HUI - Another form of braisin« ingredients, some cooked, some semi-cooked are blended to cooking in gravy using a high to moderate heat. This is a me consists of several different ingredients. Stir fry the ingredients first add stock or water and seasonings, boil over high heat for a short while, then thicken the gravy Before serving. Alternately prepare the gravy first then add the partly cooked ingredients (deep fried or steamed), cook over low heat, thicken the gravy and serve. 13. KAO - Roasting which hardly needs explanation, except that in China most kitchens are not equipped with ovens, therefore most of the roasting is done as barbecuing in a restaurant. The ingredients are first marinated or treated then either cooked in an oven or over an open fire like barbecuing. 14, BAN - Mixing raw food or salad or-cold dishes which are mixed together with a dressing. This method does not actually involve cooking, but simply calls for cutting the faw or cooked ingredients and dressing it with seasonings, ts. SHAUN - Instant bling or rinsing thinly sliced ingredients are dipped into boiling venter for a second or two, and then served with a sauce. This cooking method keeps the ingredients fresh and tender. 16. AO - Stewing ot braising. Flavour a little hot oll with spring onions and ginger roe deat at fen Ge gems for 0 ee ee add the stock or water ang seasonings, simmer over a low heat. The food should be soft and tender. 17. QIAND - Hot salads. Here the raw ingredients are parboiled or blanched first, then dressed with seasonings. The difference between cold salad and hot salad dressings jg as follows: : s. Cold salad dressing- Soya sauce, vinegar, and sesame seed oll ot salad dressing: Ginger shreds, Sichuan pepper corn, salt, sugar and sesam seed oil. 9 literally means—Assembly normally @ number of .gether for the final stage of thod of cooking a dish that 418. YAN - Pickling. Pickle the food with salt and sugar or with salt and wine. Dishes are prepared this way has a subtle fragrance and is crisp. 19. TA-Pan frying. The ingredients are coated with batter fried in a small amount of oj) ‘on both sides over a low heat until done. The ingredients may be deep fried first, and then finished off by pan frying. Seasonings and sauce is added towards the end of cooking. 20. TIE-PAN - Sticking frying. This is basically a form of shallow frying, but only one side is fried, the food is not turned over, so that one side is golden brown and the other sideis soft and tender. 3621, LIU ~ sauté. This is a speci al techni sep fry, quick or repid ben ique which involves two st cep. UIC o Ta steam or bol te tages of cooking. First a eau \gtedients until done, then mix with Dark brown sauté Pour the sa : uc fry the raw ingredi aera 0” | . e ents and pour the noone {0088 and serve. Slippery sauté Stir ‘auce over half way through cooking, stirring constantly until done. Soft sa ute Sil hot adda thin and delieate Steam F boil the ingredients and then, while they are 22. PENG - Quick braising, Thi used with deep frying, Te ae the important cooking techniques and is always taken out of the oll and a sauce ie aaa e S ie small pieces and deep fried first, then and remove the wok from heat and continac 2 ae ualenee is hot stir fry over high heat 23, JIANG - A soya braising. The difference by ui lor few more times before serving. that the ingredients are marinated first in the jeen soya stewing and soya braising is additional stock and water. The sauce is reduced or thi eG erin "raising | ickened and is served with dish. 24. PA - Braising in sauce - In this method, a little oil is first fl: d with spri and or ginger root; the ingredients are then nlocce st flavoured with spring onions done. placed in the wok or pot and simmered until Bee eee ea heat and smoke from burning materials such as saw ites 7 1es, bamboo leaves or granulated suger. The Chinese Menu: Chinese menu bears no resemblance to western menus which are course wise. The Chinese cooking tradition makes for a greater harmony of living, an aspect of Chinese cuisine which has often been over looked. There is a great feeling of togetherness in the way the Chinese eat. They gather around a table and take all the dishes which are placed on the table in a communal style. Nobody is served just an individual portion in the western way. The chop-sticks are used not only as eating implements but also to help others to a choice piece especially from a particular dish this is usually an expression of respect and affection. Due to the multi course nature of the Chinese meal, eating and dinning have always been very much a family or communal event and Chinese food is best eaten this way, for only then can you enjoy & variety of dishes. An informal Chinese dinner served at home is essentially a buffet style affair, with more hot dishes then cold served on the table at the same time, to be shared by everyone. A Chinese meal is served absolutely ready to eat there is neither last minute carving on the table, nor dishing out separate item such as meat, vegetables, gravy or sauce and no long prelude when you wait for everybody to be served before you start. Ata Chinese meal, as soon as the first dish or course of dishes is placed on the table the host will raise his glass and say —Gan bei or cheers or bon appétit. 37