BMS HC– FOOD PRODUCTION - I

SEMESTER – I
UNIT – I
INTRODUCTION TO CULINARY HISTORY

Developed by AAC
 WHAT IS COOKERY

 Cookery is an art and science of preparing food for consumption

by using heat. Cookery is an age-old practice.

 A primitive human must have found a piece of meat or vegetable

cooked in the bush fire by chance.

 He must have found it edible, chewable and easy to consume.

 Probably, he even must not have cooked deliberately until he

knew how to create fire.
 WHAT IS COOKERY

 The simplest method of cooking was holding a piece of meat or

vegetable in the fire directly, which is still in practice, with a little
sophistication.

 From the age-old cooking practices to cooking for fine dining,

cookery has come a long way with the evolution of humans, their
skills, diverse cultures, and the equipment.

 Today, cookery is an inseparable part of our lives that rules our

tongues and hearts.
 THE ORIGINS OF CLASSICAL AND MODERN CUISINE

 Quantity cookery has existed for thousands of years, as long as

there have been large groups of people to feed, such as armies.

 Modern cookery is said to have begun shortly after the middle of

the eighteenth century.

 At this time, food preparation in France was controlled by guilds.

Caterers, pastry makers, roasters, and pork butchers held licenses
to prepare specific items.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 In 1765, a Parisian named Boulanger began advertising on his shop sign that he
served soups, which he called restaurants or restoratives.

 (Literally, the word means “fortifying.”) According to the story, one of the dishes
he served was sheep’s feet in a cream sauce.

 The guild of stew makers challenged him in court, but Boulanger won by
claiming he didn’t stew the feet in the sauce but served them with the sauce.

 In challenging the rules of the guilds, Boulanger unwittingly changed the course
of food service history.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 The new developments in food preparation received a great stimulus as a

result of the French Revolution, beginning in 1789.

 Before this time, the great chefs were employed in the houses of the
French nobility.

 With the revolution and the end of the monarchy, many chefs, suddenly out
of work, opened restaurants in and around Paris to support themselves.

 Furthermore, the revolutionary government abolished the guilds.

 At the start of the French Revolution, there were about 50 restaurants in

Paris. Ten years later there were about 500.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 Another important invention that changed the organization of kitchens in the

eighteenth century was the stove, or Potager, which gave chefs a more practical
and controllable heat source than an open fire.

 Commercial kitchens got divided into three departments.

1. The Rotisserie, under the control of the meat chef or Rotisseur.
2. The Oven, under the control of the pastry chef or Pâtissier, and the stove, run
by the cook or Cuisinier.
3. The meat chef and pastry chef reported to the Cuisinier, who was also known as
chef de cuisine, which means “head of the kitchen.”
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

CARÊME

 All the changes that took place in the world of cooking during the 1700s led to,
for the first time, a difference between home cooking and professional cooking.

 The work of the greatest chef of the period following the French Revolution,
Marie-Antoine Carême (1784–1833).

 As a young Chef, Carême learned all the branches of cooking quickly, and he
dedicated his career to refining and organizing culinary techniques.

 His many books contain the first systematic account of cooking principles,
recipes and menu making.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 Carême worked as a chef to wealthy patrons, kings and heads of state.

 He was perhaps the first real celebrity chef, and he became famous as the
creator of elaborate, elegant display pieces and pastries, the ancestors of our
modern wedding cakes, sugar sculptures, and ice and tallow carvings.

 But it was Carême’s practical and theoretical work as an author and an inventor
of recipes that was responsible, to a large extent, for bringing cooking out of the
Middle Ages and into the modern period.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 Georges-Auguste Escoffier (1847–1935), the greatest chef of his

time, is still today revered by chefs and gourmets as the father of
twentieth-century cookery.

 His two main contributions were - simplification of classical cuisine,

the classical menu and the reorganization of the kitchen.

 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.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

 His book Le Guide Culinaire, which is still widely used, arranges recipes in a
simple system based on main ingredient and cooking method, greatly simplifying
the more complex system handed down from Carême.

 Learning classical cooking, according to Escoffier, begins with learning a

relatively few basic procedures and understanding basic ingredients.

 Escoffier’s second major achievement, the reorganization of the kitchen,

resulted in a streamlined workplace that was better suited to turning out the
simplified dishes and menus he instituted.

 The system of organization he established is still in use today, especially in large

hotels and full-service restaurants.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE
MODERN COOKING

MODERN HOTEL KITCHEN

 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 Carême and Escoffier

made monumental contributions, is still ongoing, adapting classical cooking to
modern conditions and tastes.

 Before we discuss the changes in cooking styles that took place in the twentieth
century, let’s look at some of the developments in technology that affected
cooking.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE MODERN
COOKING
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 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.

 Modern equipment has enabled many food service operations to change their production methods.

 With sophisticated cooling, freezing and heating equipment, It is possible to prepare some foods further in
advance and in larger quantities.

 Some large multi unit operations prepare food for all their units in a central commissary.

 The food is prepared in quantity, packaged, chilled or frozen then heated or cooked to order in the
individual units.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE MODERN
COOKING

COOKING IN THE TWENTIETH AND TWENTY-FIRST CENTURIES

 Modern developments have helped change cooking styles, menus and eating habits.
The evolution of cuisine that has been going on for hundreds of years continues.

 Changes occur not only because of technological developments such as those just
described, but also because of our reactions to culinary traditions.

 Two opposing forces can be seen at work throughout the history of cooking. One is
the urge to simplify to eliminate complexity and ornamentation and instead to
emphasize the plain, natural tastes of basic, fresh ingredients.

 The other is the urge to invent, to highlight the creativity of the chef with an accent
on fancier, more complicated presentations and procedures. Both these forces are valid
and healthy, they continually refresh and renew the art of cooking.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE MODERN
COOKING
COOKING IN THE TWENTIETH AND TWENTY-FIRST CENTURIES

 A generation after Escoffier, the most influential chef in the middle of the twentieth century was Fernand
Point (1897–1955).

 He was a perfectionist who sometimes worked on a dish for years before he felt it was good enough to put
on his menu.

 Many of his apprentices, such as Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel, went on to
become some of the greatest stars of modern cooking.

 They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style
of cooking called nouvelle cuisine.

 They rejected many traditional principles, such as a dependence on flour to thicken sauces, and instead
urged simpler, more natural flavors and preparations, with lighter sauces and seasonings and shorter cooking
times.

 In traditional classical cuisine, many dishes were plated in the dining room by waiters. Nouvelle cuisine,
however, placed a great deal of emphasis on artful plating presentations done by the chef in the kitchen.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE MODERN
COOKING

NEW EMPHASIS ON INGREDIENTS

 Advances in agriculture and food preservation have had disadvantages as well as

advantages.

 Everyone is familiar with hard, tasteless fruits and vegetables that were developed to ship
well and last long, without regard for eating quality.

 Many people, including chefs, began to question not only the flavour but also the health
value and the environmental effects of genetically engineered foods of produce raised with
chemical pesticides and fertilizers, and of animals raised with antibiotics and other drugs
and hormones.

 Many chefs have modified their cooking styles to highlight the natural flavors and
textures of their ingredients and their menus are often simpler now for this reason.
 CULINARY HISTORY
DEVELOPMENT OF THE CULINARY ART FROM THE MIDDLE AGES TO THE MODERN
COOKING

INTERNATIONAL INFLUENCES

 After the middle of the twentieth century, as travel became easier and as immigrants arrived in Europe and
North America from around the world, awareness of and taste for regional dishes grew.

 Chefs became more knowledgeable not only about the traditional cuisines of other parts of Europe but
about those of Asia, Latin America and elsewhere.

 Many of the most creative chefs have been inspired by these cuisines and use some of their techniques and
ingredients. For example, many North American and French chefs, looking for ways to make their cooking
lighter and more elegant, have found ideas in the cuisine of Japan.

 In the south western United States, a number of chefs have transformed Mexican influences into an elegant
and original cooking style.

 In recent decades, however, American and Canadian cooks have rediscovered traditional North American
dishes. The use of ingredients and techniques from more than one regional, or international, cuisine in a single
dish is known as fusion cuisine.
 MODERN HOTEL KITCHEN
 Food production in catering term simply refers to the food preparation and
control.

 The food production department in a large hotel comprises of various kitchens

concerning mainly with the continental, Chinese and Indian cuisine.

 In the food production cycle, these kitchens receive the core or readymade
ingredients, processing them through the preparing and cooking methods, and
deliver them via various service outlets to the customer's table.

 The production department is designed providing the several sections include

preparation area, cooking area, storage area, cleaning area, etc.

 Hence, these sections play a vital role in preparing dishes in order to the
acquired recipes mentioned in different menus.
 Food production department comprising of various kitchens and their sections.

 The number of kitchens, manpower and work efficiency depends on the size and
type of the hotel and the types of meal and service to be catered.

 There may be Continental, Oriental, Indian, Italian, Mexican, etc. kitchens

including ancillary sections, e.g. Cold kitchen, butchery, still room, service areas,
etc.

 However, this sub-department produces the food that adopts the system of
preparation and control, from the receipt of food supply to service of prepared
food to the customers.
 Kitchen should be well-designed area in which food is prepared and cooked for
customers’ service.

 The word kitchen comes from the French word 'Cuisine' means ’art of cooking or food
preparation in the kitchen'.

 The varieties of meals that are prepared and cooked by the skilled and semi-skilled
culinary crafts are the key person, and the food is served in specific areas of the catering
establishment.

 The purpose of kitchen organization is to produce the right quantity and quality of food
in its best standard for required number of people by the most effective use of staff,
equipment and materials.

 The requirement of the kitchen has to be clearly identified with regard to the type of
food that is to be prepared, cooked and served.

 The space and types of equipment’s available most be fully justified.

 At the same time, the organization of the kitchen personnel must also be well-planned.
 MAIN KITCHEN
 The main kitchen is probably located in the central part of the hotel where the
overall sequence of food receiving, storing, preparing, cooking, serving and
clearing areas are properly designed and managed.

 Technically, it is known as central kitchen having many sections. Hence, it may

occupy a large space.

 This kitchen provides a wide range of food varieties e.g. Indian, Continental,
Oriental, Mexican, Italian, etc. through its respective sections with the help of
skilled/ semi-skilled culinary crafts persons called chef-de-parties and commie
cooks.

 The main kitchen is usually located adjacent to room service, service bar, store,
pantry/ stillroom, bakery, butchery etc. for efficient workflow.

 It may have both a' la carte and table d' hote menu for breakfast, Lunch and
dinner.
 MAIN KITCHEN

 This kitchen may serve up to three or four fine dining restaurants

simultaneously.

 There is often a separate kitchen for the banquet and other activities.

 Basically, the main kitchen is divided into the following sections:

• The hot sections (the main cooking areas) Still rooms.
• The vegetable preparation area
• The cold section
• The pastry/ bakery section
• The butchery section
• The larder
• Temporary kitchen
 SATELLITE KITCHEN

 Satellite kitchen is constructed and established to cater to a particular outlet

where the main kitchen cannot cater due to its location disadvantage.

 Largely, this kitchen can organize most of the preparation work in its own
kitchen.

 However, it may depend on upon the main kitchen for various other things such
as sauce, stocks, gravies, pasta, etc.

 Usually, a Sous chef commands over this kitchen.

 This kitchen becomes a must for specialty restaurants such as Indian,

Continental, Chinese, Mexican, Nepalese, etc. which are located away from the
main kitchen.
SATELLITE KITCHEN
 FAST FOOD KITCHEN
 Fast food kitchen is influenced by American catering technology, i.e., ‘fast food
to lead a fast life'. Fast food was developed from original 'fish and chips'
concept.

 Modern catering mostly provides dry and light food. It is independently

established to meet the pace of customers' busy life.

 It is specially located at the public are (lobby level) of a hotel, or out of the hotel
where either food is taken away or consumed at the fast food lounge area.

 Most of the fast food establishments may be found in retail and leisure areas
and in roadside service complexes, airport lounge, railway stations, and at some
events where mobile hamburger and hot dogs stalls are traditionally seen.

 It provides varieties of dry and light meals like a burger, sandwich, fish and chips,
pizza, snacks, grilled meat/ fish/ shellfish, cold and hot beverages, etc.
FAST FOOD KITCHEN
 DISPLAY KITCHEN

 In this kitchen, food is prepared and cooked in full open view of customers,
which appeals to the eyes, palate and dining experience of the consumers.

 The sizzle and aroma of food item add to the pleasure of eating e g. Grill Room.
It is also termed as theatre kitchen.

 The hygiene, Sanitation and decor of the kitchen, as well as the skill and
showmanship of the staff, in particular, may determine the sale of such kitchens.

 This kitchen also seeks the support of the main kitchen for various items. It is
headed by Sous chef/chef de parties.
DISPLAY KITCHEN
 NOUVELLE CUISINE
 Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food
presentation.

 In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is

characterized by lighter, more delicate dishes and an increased emphasis on
presentation.

 The term "nouvelle cuisine" has been used several times in the history of French cuisine,
to mark a clean break with the past.

 In the 1730's and 1740's, several French writers emphasized their break with tradition,
calling their cooking "modern" or "new". Vincent La Chapelle's published his Cuisinier
moderne in 1733-1735.

 The first volumes of Menon's Nouveau traité de la cuisine came out in 1739. In 1742,
Menon introduced the term nouvelle cuisine as the title of the third volume of his
Nouveau traité.

 François Marin worked in the same tradition.

 NOUVELLE CUISINE
 Cooking times for most fish, seafood, game birds, veal, green vegetables and
pates were greatly reduced in an attempt to preserve the natural flavors.
 Steaming was an importance tread from this cuisine.
 The cuisine was made with the freshest possible ingredients.
 Large menus were abandoned in favor of shorter menus.
 Strong marinades for meats and games ceased to be used.
 Using heavy sauces such as espagnole & béchamel thickened with flour bases
roux, in favor of seasoning their dishes with fresh herbs, quality butter, lemon
juice, & vinegar was stopped.
 New techniques were embraced & modern equipment was often used, and
microwave ovens also.
 The chefs paid close attention to the dietary needs of their guests through their
dishes.
 The chefs were extremely inventive and created new combinations and pairings.
 NOUVELLE CUISINE

 Platter is used for food service.

 Mother sauces are avoided with food.
 For meat preparation nouvelle cuisine added meat glaze for extra flavor.
 The ideas for presentation & garnishing of dishes were borrowed from
Japanese cooking.
 Each dish is portion out & garnishes individually.
 The plate itself is considered as a part of dishes.
 Care should be taken to select those of good quality & suitable shapes
and patterns that will complement the food being served.
 Food should serve piping hot at the table, carved vegetables are used to
garnish.
 CUISINE MINCEUR

 A low-calorie style of cooking, cuisine minceur was created by French chef

Michel 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
offer less calories and less cholesterol, while still providing full flavor.

 For this reason, his cooking style is known as cuisine minceur, or the cuisine of
slimness.
 CUISINE MINCEUR

 During the 1970s, chef Guérard joined his wife, Christine Barthelemy, in renovating a spa resort.

 During the renovation, Guérard developed his style of cooking to complement the health
consciousness nature of the spa.

 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.

 Guérard decided to take this style a step further in the direction of a healthy lifestyle, updating
traditional Nouvelle cuisine dishes by drastically slashing the amount of calories they contained.
 CUISINE MINCEUR
 Like Nouvelle cuisine, Guérard'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 yogurt,

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.
 INTRODUCTION – INDIAN CUISINE

 Indian dishes are popular all over the world for its taste and variety. There are
people who travel a long distance to have the taste of it
 There is so many things that you never forget about India, one of them is Tasty
dishes.
 Nothing reveals the variety in Indian culture better than the diversity of its
sensational food.
 One of the greatest influences on India’s cuisine occurred in the 2nd century B.C.
 The powerful and turned benevolent Emperor Ashoka of that time popularized a
vegetarian cuisine.
 The two other individuals that helped make India vegetarian are Mahavir Jain
and Gautam Buddha
 INDIAN REGIONAL CUISINE

 North India - Awadhi - Bihar - Bhojpuri - Kashmiri - Punjabi -

Rajasthan - Uttar Pradesh - Mughlai.

 South India - Andhra – Karnataka- Kerala - Tamil – Hyderabad -

Udupi.

 East India - Bengali - Oriya Types of Indian Regional Cuisine.

 North-East India Assamese - Naga - Sikkimese – Tripuri

 West India – Goan – Gujarati - Marathi - Malvani & Konkani - Parsi

Types of Indian Regional Cuisine
 NORTH INDIAN CUISINE
 North India covers a large part of the country including the state of Kashmir,
Rajasthan, Punjab and Uttar Pradesh.

 Staple diet of the people of these states is rice, pulses and vegetables. However,
the method of preparation differs.

 There are also some special recipes of each region which are famous throughout
the country like Rajasthan Dal Bati, Uttar Pradesh's Kebabs and Punjab's Sarson
Ka Saag and Makki di Roti.

 North India also boasts of the world famous Mughlai.

 Different Types North Indian cuisine:

Awadhi Cuisine/ Bihari Cuisine/ Bhojpuri Cuisine/Kumauni Cuisine / Kashmiri
Cuisine/Mughlai Cuisine/Punjabi Cuisine/ Rajasthani Cuisine/Uttar Pradeshi
Cuisine.
 SOUTH INDIAN CUISINE

 South India has a distinct cuisine of its own which is strikingly different from
the north, east or west Indian cuisine.

 The southern Indian state of Karnataka, Tamil Nadu, Kerala and Andhra
Pradesh eat both vegetarian and non vegetarian food.

 Many of the recipes of the south India have become quite popular with not
only the rest of Indians but also with the foreigners.

 Some of these recipes include idli, dosa, uppuma, pongal and sambhar. These
dishes will delight you with their taste and flavour.
 EAST INDIAN CUISINE

 East India includes the state of Bihar, Jharkhand, West Bengal, Orissa and seven
north eastern states.

 The cuisine of the first three states is generally one, however, differences crop
up in the preference of dishes.

 For example the Bengalis are more fond of Macher Jhol as compared to the
people of other two states.

 Bengal is also famous for its sweets like sandesh, rasgulla, pantua and
chamcham.

 As far as north east states are concerned, non vegetarian food forms a major
part.

 In this part people eat every available animal.

 WEST INDIAN CUISINE

 West India again exhibit a sharply different cuisine than the rest of India.
Consisting of Goa, Gujarat and Maharashtra, west India gourmet tour will offer
you variety of dishes because there is a considerable difference between the
people of the three states.

 Dhoklas from Gujarat, bhel puri and paav bhaji from Maharashtra and the non
vegetarian items from Goa will delight you with their distinct but delicious taste.

 West Indian cuisine includes :

Assamese cuisines/ Manipuri cuisines/ Tripuri cuisines/ Bodo cuisines/ Naga
cuisines/ Mizo cuisines/ Garo cuisines/ Khasi cuisines
 INTERNATIONAL CUISINE
FRANCE (FRENCH CUISINES)

 The French cooking style is considered to be one of the most refined, modern and elegant manners
found in cuisines all over the world.

 Food is part of their culture, and famous French chefs make most exquisite dishes after original
French recipes that have made France famous since centuries ago.

 French fries have been introduced to this country in the XVIII century and gained so much
popularity that they have been kept as part of the traditional French cuisine.

 Only with the beginning of the XIX century food has become a social etiquette and more
sophisticated dishes emerged, mainly served in high societies.

 The improvement of transportation, especially the introduction of train, marked the culinary
revolution, since every peasant had access to more elaborated meals, ingredients and condiments.

 Vegetables that grow on fertile French lands include potatoes, green beans, carrots, turnips,
aubergines, courgettes, famous French mushrooms, like champignons, oyster mushrooms, porcinis
and truffles.

 As a tradition kept along the course of history, wineries are spread all over the country, producing
most refined French wines, served daily by locals.
 INTERNATIONAL CUISINE
FRANCE (FRENCH CUISINES)

REGIONAL CUISINES OF FRANCE

 Auvergne is the place to fine sautés, shallots blue or tomme cheese.

 The famous Crêpes highly originate in the Brittany area, where you can
also find Pork dishes and prune flans.

 Burgundy is well known for Beef or fish stews in red wine, Gougère, and
the escargots (snails baked in shells with parsley butter).

 Quiche Lorraine, famous in most European restaurants, originates in the

Lorraine region, together with Potée and Pâté Lorrain.

 Mediterranean influences in the French cuisine can best be spotted

near Côte d'Azur/Provence.
FRENCH ONION SOUP
 INTERNATIONAL CUISINE
FRANCE (FRENCH CUISINES)

REGIONAL CUISINES OF FRANCE

 In the Alsace region, sauerkraut with sausages, salt Pork and potatoes, spätzle,
Baeckeoffe, Bredela and kouglof are just some of the main dishes found in the
local cuisine.
 The Alp region is highly influenced by the Swiss cuisine, among the main
recipes being the raclette (melted cheese served with potatoes, Ham and often
dried Beef), fondue savoyarde, and Tartiflette (a Savoyard gratin with potatoes,
Reblochon cheese and cream
 In the Artois-Picardy region, stews are the main dish available. Fish or Beef is
commonly used in the stews with vegetables, with other types of meat, and
sometimes stewed in beer.
 INTERNATIONAL CUISINE
FRANCE (FRENCH CUISINES)
EQUIPMENT FOR FRENCH COOKING

 Cooking in a French manner, need of a lot of pots and serving spoons, spatulas, forks, turners,
scrapers and tongs.

 Food processors, mixers, grinders and splatters are of great utility in this cuisine, especially
for grating hard condiments like black pepper or cinnamon over an already prepared meal
placed in a dish.

 The aspect of a meal is one of the most important things to consider, and must have all the
necessary equipment to arrange every single element in the ornamental dish.

 Deep serving dishes are required for the traditional French Onion soups.

 Cover lids and insulated food carriers to keep the temperature of the food constant, if you
plan on serving the dishes at their optimized temperature.

 The stews and the soups get cold really fast, and because you have to put the meats inside
the boiling pans at the right temperature, a thermometer would be a wise purchase for your
French kitchen.
 INTERNATIONAL CUISINE
ITALY (ITALIAN CUISINE)

 Italian cuisine as a national cuisine known today has evolved through centuries of
social and political change. Its roots can be traced back to the 4th century BC.

 Italian cuisine today with the introduction of items such as potatoes, tomatoes, bell
pepper and maize, which are all central parts of the cuisine but were not introduced
in scale until the 18th century.

 Ingredients and dishes vary by region. There are many significant regional dishes
that have become both national and regional.

 Cheese and wine are also a major part of the cuisine, playing different roles both
regionally and nationally with their many variations and Denominazione di origine
controllata (DOC) (regulated appellation) laws.

 Coffee, and more specifically espresso, has become highly important to the cultural
cuisine of Italy.
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ITALY (ITALIAN CUISINE)
HISTORY

 When contemplating the history of Italian cuisine, it is important to remember that

Italy did not exist as a unified country before 1870; prior to that, it was a diverse
collection of kingdoms and principalities.

 Kyle Phillips notes in the introduction to his translation of The Art of Eating Well,
only a small percentage of “Italians” actually spoke Italian prior to the 20th century.

 Most recipes in the Italian repertoire have come down to us from generations of
poor, hard-working people.

 The feasts provided by the Medici, Estes and Lombardi are the stuff of legend, court
fare was more closely identified with French and Austrian cuisine and subject to
changes in fashion and taste.

 Italian cooking, which was largely dependent on locally and seasonally available
products and which probably evolved very slowly over the centuries.
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ITALY (ITALIAN CUISINE)

HISTORY

 Several major changes have nonetheless shaped Italian cooking, notably the
acceptance of tomatoes as a food in the 18th century (prior to then, tomatoes
were thought to be poisonous and grown only for decorative reasons).

 Artusi, a polymath, gourmand and bon vivant, traveled extensively throughout

the Italian peninsula, collecting recipes as he went along.

 His collection became The Art of Eating Well - the first modern cookbook to
include recipes from many of Italy's regions and to present them in a common
dialect.

 His work has been credited with fostering a national Italian culture; at a
minimum, he helped forge the Italian cuisine from its many regional cuisines.
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ITALY (ITALIAN CUISINE)

REGIONAL CUISINES OF ITALY

 The Italian cuisine is characterized by some specific unique dishes, like pasta,
risotto and pizza, which are served in all parts of the country.

 Regional differences may occur in the cooking process of a meal, resulting in

variations of the same recipe, or unique specific ones of a single area, like the
Napoli pizza, specific to the Neapolitan region.

 Peperoni Imbottiti is another specific Neapolitan dish, and consists of stuffed

bell peppers with Egg plant and bread crumbs.
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ITALY (ITALIAN CUISINE)

REGIONAL CUISINES OF ITALY

 In the Tuscan region, harty soups are a common thing, as well as fish stews.
Cacciucco and scottiglia are some of the specific Tuscan stews. Other Tuscan
specialties include “alla fiorentina” steak, ribollita, a thick vegetable soup and
fagioli all'uccelletto, sautéed beans in garlic and sage with tomatoes.

 In the Piedmont region you can find a special dish called fonduta, containing
melted cheese dip of milk, eggs and white truffles. Also, boiled veal tongue and
fish assortments like anchovies, eels, carp, trout, and snails are available in all
region.

 Lombardy is well known for Milan related dishes, such as spaghetti Milanese
and minestrone alla Milanese, and for other specialties such as creamy
Gorgonzola and polenta.
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ITALY (ITALIAN CUISINE)

REGIONAL CUISINES OF ITALY

 Rice and peas are specific for the Veneto region, where you can also find calf's
liver fried with onions, shellfish, eels and dried Cod.

 In Genoa region pesto is the main ingredient, and in Norcia, the Italian cuisine
capital, you can find pork dishes, black truffles, and hand-made pasta like
"strozzapreti.“

 Sicily is rich in fruits and seafood, as well as Sardinia, which is also known for
sausages, sweet green olives, and Lamb steaks.
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ITALY (ITALIAN CUISINE)

EQUIPMENT FOR ITALIAN COOKING

 Pots and serving spoons, spatulas, forks, turners, scrapers and tongs.
 Big pots that can be placed over open fires are specific to this cuisine. Also, baking
pots and dishes are very popular in the Italian cuisine, since a lot of meals are
prepared in the oven rather then on an electric fire.
 The famous pizza specialties are only baked in ceramic or clay ovens to give the
crispy taste to the dough.
 Wooden spatulas are frequently used in the cooking process, not only for stirring,
but for pizza-grabbing and handling.
 Food processors, mixers, grinders and splatters are of great utility in this cuisine,
especially in the Sausage making process, and for grating hard condiments like black
pepper or cinnamon.
 Deep serving dishes are required for the traditional Italian pasta, for soups and for
stews.
 Lids and insulated food carriers to keep the temperature of the food constant, if
you plan on serving the dishes at their optimized temperature.
 INTERNATIONAL CUISINE
CHINESE CUISINE

 Chinese cuisine is of several styles originating from the regions of China, some of
which have become increasingly popular in other parts of the world – from Asia to
the Americas, Australia, Western Europe and Southern Africa.

 Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong,

Szechuan, and Zhejiang cuisines.

 Chinese cuisine is one of the greatest methods of cooking. There are many kinds of
Chinese food from North to South, East to West. Recipes of famous dishes Beijing
duck, Shanghai noodles, Sichuan soup and Guangdong dumplings actually are not
sophisticated.

 Many Chinese dishes are cooked with less meat and more vegetables, so the foods
contain lower calories and are less rich than Western style food.

 Vegetables stay bright and crisp by cooking them for a short time over high heat,
either in their own juice or in a small amount of water. This method retains most of
the vitamins and minerals.
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CHINESE CUISINE

HISTORY OF CHINESE CUISINES

 When it comes to food, Chinese are equally diverse as they are in language
dialects. Food habits are also influenced by regions, as China is has a vast
territory that contains deserts, steppes, grasslands and icy mountains.

 It is due to the diversity of the climate, products and customs that there are
widely different food styles and tastes in local regions.

 Chinese cuisine is highly appreciated and sought-after all over the world,
because of its aromatic, delicious and exotic dishes.

 Some other exotic dishes from the Chinese cuisine include the bird's nest Soup,
the Kung Pao Chicken, Mapo Dofu, Shark Fin Soup, the Buddha Jumping Over
the Wall dish, Prawn with Dragon's Body and Phoenix's tail, or Squirrel with
Mandarin Fish.
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CHINESE CUISINE

REGIONAL COOKING STYLES

CHUAN (SICHUAN)
 Szechuan cuisine, also called Sichuan cuisine, is a style of Chinese cuisine
originating in the Sichuan Province of southwestern China famed for bold
flavors, particularly the pungency and spiciness resulting from liberal use of
garlic and chili peppers, as well as the unique flavour of the Sichuan
peppercorn. Peanuts, sesame paste and ginger are also prominent ingredients
in Szechuan cooking.

HUI (ANHUI)
 Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from
the native cooking styles of the Huangshan Mountains region in China and is
similar to Jiangsu cuisine. But it emphasizes less on seafood and more on a
wide variety of local herbs and vegetables. Anhui province is particularly
endowed with fresh bamboo and mushroom crops.
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CHINESE CUISINE
REGIONAL COOKING STYLES

LU (SHANDONG)
 Shandong Cuisine is commonly and simply known as Lu cuisine.
 Shandong Cuisine is featured by a variety of cooking techniques and seafood.
 The typical dishes on local menu are braised abalone, braised trepang, sweet and
sour carp, Jiuzhuan Dachang and Dezhou Chicken.
 Various Shandong snacks are also worth trying.

MIN (FUJIAN)
 Fujian cuisine is a traditional Chinese cuisine. Many diverse sea foods are used,
including hundreds of types of fish, shellfish and turtles, provided by the Fujian
coastal region.
 Woodland delicacies such as edible mushrooms and bamboo shoots are also
utilized. Slicing techniques are valued in the cuisine and utilized to enhance the
flavor, aroma and texture of seafood and other foods.
 Fujian cuisine is often served in a broth or soup, with cooking techniques including
braising, stewing, steaming and boiling.
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CHINESE CUISINE

SU (JIANGSU, HUAIYANG CUISINE)

 Jiangsu cuisine, also known as Su (Cai) Cuisine for short, is one of the major
components of Chinese cuisine, which consists of the styles of Yangzhou,
Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its
distinctive style and taste.
Typical courses of Jiangsu cuisine are
 Jinling salted dried duck (Nanjing's most famous dish).
 Crystal meat (pork heels in a bright, brown sauce).
 Clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh).
 Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves).
 Triple combo duck, dried duck.
 Farewell My Concubine (soft-shelled turtle stewed with many other ingredients
such as chicken, mushrooms and wine).
 INTERNATIONAL CUISINE
CHINESE CUISINE
YUE (HONG KONG AND GUANGDONG)

 Dim sum, literally "touch your heart", is a Cantonese term for small hearty dishes, prepared
using traditional cooking methods such as frying, steaming, stewing and baking.

 Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, shui jiao-style
dumplings, stir-fried green vegetables, congee porridge, soups, etc.

 The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the
drinking of tea. Yum cha literally means 'drink tea‘.

 Cantonese style is the unique and charm dishes, which enjoy a long history and a good
reputation both at home and abroad. It is common with other parts of the diet and cuisine in
Chinese food culture.

 Food production techniques, cookware, utensils and property turned into a rich combination
of Agriculture, which is the origin of Cantonese food. Cantonese cuisine originated in the Han.
 INTERNATIONAL CUISINE
CHINESE CUISINE

XIANG (HUNAN)
 Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color.
Common cooking techniques include stewing, frying, pot-roasting, braising and
smoking.
XINJIANG
 The cuisine of Xinjiang reflects the region's many ethnic groups and refers
particularly to Uyghur cuisine. Signature ingredients include roast mutton, kebabs,
roast fish and rice. Because of the Islamic population, the food is predominantly
halal.
ZHE (ZHEJIANG)
 Zhejiang cuisine one of the Eight Culinary Traditions of China, derives from the
native cooking styles of the Zhejiang region. The dishes are not greasy but instead a
fresh, soft flavor with a mellow fragrance. The cuisine consists of at least three
styles, each of which originates from different cities in the province:
Hangzhou style, characterized by rich variations and the use of bamboo shoots
Shaoxing style, specializing in poultry and freshwater fish
Ningbo style, specializing in seafood
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CHINESE CUISINE

EQUIPMENTS USED IN CHINESE COOKING

 Wok range/burners.
 Steamers.
 Ovens/roasting oven.
 Woks.
 Wok ladles.
 Wok spatula.
 Chinese cleavers (knives).
 Skimmers and spiders.
 Colanders.
 Chopping boards.
 Bamboo steamers.
 Sandpot, Claypot.
 REVIEW

 Define cookery.
 Who was Boulanger?
 Commercial kitchens are divided into 3 departments. Name it.
 Who was Carême?
 Who was George Auguste Escoffier.
 What do you understand by the term “development of new
equipment.
 What is Fusion Cuisine.
 What are different sections of a Main Kitchen.
 What is Satellite Kitchen.
 What do you understand by the term “ Fast food kitchen”
 What is Display Kitchen.
 Name the Indian Regional Cuisines.
 What is Theatre Kitchen.
 What is Nouvelle Cuisine.
 What is Cuisine Minceur.
 What are regional cuisines of France.
 What are the regional cuisines of Italy.
 What are the regional cuisines of china.
 Explain the equipment used in French cuisine.
 What are the equipment used in Chinese cuisine.
 What are the equipment used in Italian Cuisine.
 List out Chinese kitchen equipment.
 List out some popular dishes of East Indian Cuisine.
 What are the items served for breakfast in Tamil Nadu cuisine.
 What is Wok.