Food production Unit 1,FSFPU1,Continental,Food Production,Origin of modern cookery Classical and New World Cuisine,Different styles cookery: oriental,
Different styles cookery oriental | European, Continental, Pan American Bhmct note
COOKERY: Cookery is defined as a chemical process involving the application and withdraws of heat; proper mixing of ingredients decision-making and technical knowledge and skill but with the changing definition cooking is defined as both an art as well as technology. In French the word ‘cuisine’ means the art of cooking and preparing dishes and the place kitchen where they are prepared. The art of cooking is ancient and generally originated when by chance a chunk of meat fell into fire and came out to be more tasty and tender and it was from this point only that cooking has evolved to reach the present level of sophistication.There are 3 classes of professional cookery associated with the craftsmen and they are graded according to the quality of material used.
CUISINE SIMPLE/PLAIN COOKERY
Here the basic necessities are used and the craftsmen prepare the dishes of highest standard with the minimum materials.
CUISINE BOURGEOISE
This is a type of cookery, which provides better raw materials to produce the dishes of better quality. It's a cuisine that is usually prepared in large "family-style" quantities. The dishes are simple, but of high quality. It includes hearty dishes like beef stew, mutton stew, beef stew au gratin, lamb stew or calf sweetbreads.
HAUTE CUISINE/HIGH CLASS COOKERY
In this cookery the best possible raw materials are used and the best quality dishes are prepared. Haute cuisine was characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.
ORIENTAL
Oriental food refers to dishes made and consumed in the Southeast Asian countries. Dishes of Chinese, Korean and Japanese cuisine fall under the category of ‘Oriental food’. Their dishes have lots of spices and dry ingredients like apricot and plum. According to celebrity chef Akshay Nayyar, "Primary cooking techniques in oriental cooking includes stir frying, boiling and quick frying. Fermented sauces and pickled products are widely used in such foods.
CONTINENTAL
Continental food refers to dishes made and consumed in the European countries. Dishes of French, Spanish and Italian cuisine fall under the category of ‘Continental food’. The key specialty of this food is, they concentrate more on ingredients like olive oil, wine, herbs and minimal spices. "Continental food involves cooking techniques like frying, roasting and baking. Also, the food is rich and usually high in calories.
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| Different styles cookery oriental | European, Continental, Pan American |
Origin of modern cookery Classical and New World Cuisine.
