1.

Italian cuisine
a. Characteristics of Italian cuisine
b. Geographical location has an impact on local ingredients and the cuisine of the place itself.
Comment in context to the Italian cuisine which is the most ethnic ad popular cuisine in the
world.
a. Write about the introduction, location, regions, how food habits change, mention
that it is a modern cuisine and the reasons and the various ingredients
c. 5 types of Italian pasta

2. French cuisine:

Write the initial paragraph, then the different fish, meat, soups, wines, cheeses, sauces,
stocks used in the cuisine. Also mention the different cooking methods

Write about the special characteristics of the French cuisine on the basis of historical and
geographical background. (Refer to the French cuisine notes till bread)

3. Chinese cuisine:

Regional specialities (refer to notes)

Chinese migrated to all over the world and wherever they went, they made their food
popular. Example is many of the famous countries and cities of the world have china town serving
authentic Chinese food.

Mention about the introduction. Further write about the different regions, and its
specialities. Give examples of each such as north, east, west, south and all the regions in that ex.
Sichuan

Equipments:

Wok, cleaver, chopping block etc. Explain all the equipments and give details for major
equipments like wok and cleaver.

Diagram of Chinese cooking range

Cooking methods:

Explain the Chinese words with English meaning in the notes given like chaos (stir fry)
Recipe for Tung pod mutton: http://www.bestrecipes.com.au/recipe/mongolian-tung-po-mutton-
l9312.html

Give focus to the schools mentioned in the notes. Cantonese schools of regional

4. British cuisine’s influence in different parts of India:

http://indiancusineencylcopedia.blogspot.in/2012/04/british-influence-on-indian-
food.html?m=1

Geographical location plays an important role in the staple diet of people. Discuss in detail
regional influences, specialities used in reference to Great Britain cuisine.

Write about the introduction, location, regions, how food habits change, mention
that it is a modern cuisine and the reasons and the various ingredients.
Also mention the intro paragraph of Wikipedia page
en.m.wikipedia.org/wiki/british_cuisine
Great Britain has 4 regions
English food: it comprises of bread, cheese, roasted and stewed meats,
game pies, boiled vegetables and broths, fresh and salt water fish
Scottish food: consists of game, dairy products, fish, fruit and vegetables. It
is a mountainous region.
welsh due to their ingredients, dishes such as cawl, welsh rarebit, laver
bread, welsh cakes, bara brith and the glamorgan sausage have all been regarded as
symbols of welsh food.
irish cuisine was being revived. Representative traditional irish dishes
include irish stew (made with lamb, mutton, or goat), shepherd's pie (meat and
vegetables, topped with potato), bacon and cabbage (with potatoes), boxty (potato
pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or
cabbage, and butter), and, in ulster, the soda farl. Modern Irish food still uses these
traditional ingredients but they are now being cooked by chefs with world influences
and are presented in a modern artistic style

Common equipments: pans, grills, deep fat fryers, oven and stock pots

5. Classify meringue on the basis of usage of ingredients and preparation style. What precautions
will you keep making meringue

Refer to meringue PowerPoint

6. Spanish cuisine
a. Speciality/characteristics of Spanish cuisine
a. Write about the introduction, location, regions, how food habits change, mention
that it is a modern cuisine and the reasons and the various ingredients
b. Tapas (refer to notes)
7. German cuisine
a. Geographical location plays an important role in the staple diet of people. Discuss in
detail regional influences, specialities used in reference to Germany cuisine. (refer to
the notes on German cuisine)

Short notes:

Cleaver (Chinese notes)

Binding (FY notes)

Pasta sauces (Italian notes)

Duchesse (piped mashed potato in the shape of pyramid)

Feta (type of soft cheese used in the Middle East in various preparations and salads

Empanada (Spanish stuffed dessert which means to wrap or coat in bread)

Ganache (a rich cream made of sweet chocolate and heavy cream used to glaze or stuff the pastry)

Haggis (haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with
onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's
stomach)

Date pancakes (pancakes with date filling and topped with honey)

Extra virgin olive oil (Italian notes)

Dimsum/wantons (Chinese notes)

Crème analgise (FY notes)

Ravioli (Italian pasta)

Tortilla (Mexican notes)

Stuffed pasta (Italian notes)

Paella (Spanish notes)

Spatzle and bratwurst (German notes)

Dolmades (middle east notes made in grape vine with stuffing)

Lavash, Kibbeh, (Middle East)

Blanmange (dessert made with corn flour FY notes)

Bami goreng (stir fried Indonesian noodles)

Laska lemak (Laksa is a spicy noodle soup popular in the Peranakan cuisine.[1][2][3] Laksa consists of
rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich
and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia,[4]
Singapore, Indonesia,[5] and southern Thailand.)

Guacamole (Mexican notes)

Zaatar (Middle East notes)

Yield (yield management notes)

Standardized recipes (product research and development notes)

Cost control (food cost control notes)

Quality control (standards and quality notes)

John dory (john dory, st Pierre or peter's fish, refers to fish of the genus Zeus, especially Zeus faber,
of widespread distribution. It is an edible benthic coastal marine fish with a laterally compressed
olive-yellow body which has a large dark spot and long spines on the dorsal fin)

Kromeskies (mixture of diced cooked meats and seasonings, wrapped in bacon then dipped in fritter
batter and deep-fried)

Nantua (it is a region in eastern France, Nantua is famous for the Nantua sauce which is made by
incorporating shrimp, butter and cream in béchamel)

Praline (a confection or flavouring made of nuts and caramelized sugar)

Macerate (often or become softened by soaking in a liquid.)

Osso bucco (FY notes)

Gazpacho (Spanish cuisine)

Jalapeno (Mexican cuisine)

Baklava (Middle East cuisine)

Sashimi (Japanese cuisine)

Nam pla (Thai cuisine)

Sui mai (in Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying
the Chinese diaspora, a variation of Shaomai also appears in Japan)

Tzatziki (Middle East notes)

Offals (variety meats)

Yorkshire pudding (Yorkshire pudding is an English food made from batter consisting of eggs, flour,
and milk or water. It is served as an accompaniment to roast beef)

Plum blossom snow (it is baked dessert made of thinly sliced apples and bananas, sweetened with
sugar, thickened with egg yolk, milk and corn flour)
Bagna càuda a hot dish from piedmont, Italy that dates to the 16th century. The dish is served and
consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables
typically used to dip into it.

If the question is asked:

Food trail: first write notes on food trial, and then mention food trail mix is a type of snack mix
specifically a combination of granola, dried fruit, and nuts, sometimes chocolate to be taken on hikes

 Tempering of chocolate (refer to chocolate notes)

 Use of wine in cooking (fy notes)

Being acidic in nature the category of cooking wines can be used as follows:

1. Wine as marinade
a. It is used to marinade meat as it is acidic it helps to break the connective tissues
and tenderize the meat, which reduces cooking time
2. Can be used for deglazing
a. When any meat is pan roasted certain particles are stuck to the pan, to remove
the particles room temperature wine is generally used to deglaze the pan. The
difference of temperature helps to remove the particles
3. It can be used for making sauces like hollandaise which is a warm emulsion sauce; wine
is used as a reduction. This helps to impart the necessary flavours without altering the
consistency
4. It can be used as a flavouring agent
5. Used for cooking to give flavour to the dish
6. Should be added in the end as it is volatile in nature.
7. Can be used to poach fish, and fruits for dessert
8. It can be used to flavour desserts
9. For pickling the meat and vegetables
 Duty roaster (write based on the fnb notes with relation to food production)
 Types of frozen dessert and equipments used (refer to frozen dessert notes)

Mention both categories still and churn

 Developing a new recipe (refer to document product research and development)

 Food trial (refer to document product research and development)
 Additives and preservatives in ice cream

Write about role of additives and preservatives. Additives enhance the flavour, taste and the
appearance of the product. Preservatives extend the shelf life of the product.

Various essences used as a flavouring agents, natural pulps, crushes and concentrates are all
additives
 Preservatives are the chemicals used which also stabilize and emulsify the ice cream are
propylene glycol, sodium carboxyl methylcellulose, glycerine.

Role and functions write the same answer if asked in the paper

 Role of ingredients in bread making (refer to fy notes)

 Dark chocolate manufacturing process (refer notes on chocolates)
 Define meringue and types (refer notes on meringue)
 Bread fault and remedies (refer to bread faults notes and the remedies are avoiding the faulty
methods and following correct bread making procedure); mention the external and internal
bread for the question on differentiate the internal and external bread faults.
 Bread improvers and commonly used bread improvers and their functions (refer to bread
improver notes)
 Importance of production planning and scheduling in relation to quality and quantity control in
kitchen operation: (refer to document production planning and production scheduling)
 Yield and its importance in kitchen operations (refer to document yield management)
 Mezze platter is gaining importance. Justify the statement with focus on mezze and
Mediterranean food. (refer to middle east notes)
 Fondant icing vs marzipan (refer to icing powerpoint)
 Budgeting vs. Forecasting (refer to notes given)
 Dark chocolate vs. White chocolate (refer to chocolate notes)
 Icing and meringue ((refer to icings, toppings and meringues notes)

First define both and then details of each

For example: icing can’t be put on hot desserts while meringue can be put on hot dessert.
For example queen of pudding has meringue on top

 Natural and chemical bread improver (refer to bread improver powerpoint; for answering
chemical additives refer to mineral additives)
 Production planning vs. Production scheduling (refer to document production planning and
production scheduling)
 Aztec and Mayans gave the world cocoa which was considered to be the gift from god.

Enumerate the steps and process of chocolate (refer to chocolate notes)

 Tempering of chocolate and different types (refer to chocolate notes)

 Explain in detail the step and procedure adopted in testing new kitchen equipment (refer to
product research and development notes)
Staple diet always influences cuisine of the country. Elucidate in details.
 It is always observed and followed the food commodities which are available locally/regionally in
abundance are used in that country’s day to day diet. The reason behind it is they are easily and
locally available and since they are grown in the close vicinity they are cheap or less expensive.
Ex. India, in the coastal line of India fish, rice and coconut form a major part of diet as they are
considered to be the staple food of coastal region. In north of India where wheat is abundantly
grown, wheat is preferred in the form of protein to rice. The same principal is followed
worldwide. If we consider the following countries, the same pattern of diet is followed. Like Italy
 cheese, olive oil, tomatoes, and pastas are their staple diet like lasagne. Spain has an abundance
of fish and sea food in the region touching coastal line, whereas in the mountain region lamb is
very commonly eaten.
* write about all other countries taught in the semester
 Role/use of icing in confectionary (refer to icing powerpoint)
 Elucidate the impact of salt and sugar as improvers in bread making. Write about causes and
names of major diseases in bread.

Role of salt and sugar (refer to bread ingredient notes from FY)

For bread diseases (refer to bread faults notes)

 What is yield? Explain the different types of yield testing? (refer to yield management notes)
 Manufacturing process of chocolate with the help of a neat diagram

Refer to chocolate - prof. Bak 4 notes

 Current culinary trends demand intensive study of the taste and texture of food; most of
Michelin chefs have a dedicated team. Examine the role of organoleptic ad sensory evaluation in
compiling a menu. (refer to product research and development notes)

Match the following

1. Tripe- offals
2. Alligator pears-avocado
3. Paner-crumbs
4. Oyster-shellfish
5. Pernod-fennel
6. Veronique-grapes
7. Lasagne-pasta
8. Moussaka- Greek
9. Fricadella- meat balls
10. Mortadella-sausages
11. Hakka-noodles
12. Dolmas-wine leaves
13. Moussaka-brinjal
14. Paella-rice
15. Baklava-walnuts
16. Tiramisu-cream
17. Manzana-apple
18. Pollo-chicken
19. Marzipan-almonds
20. Tzatziki-hung curd