Module-2-cue-314.pdf hospitality management

northeast asian cuisine

1. ‘always been an important culture and its delightful
culinary history dates to about 5000 years. It has evolved with its flavor and cooking
methods ever since. And over this vast period, the Chinese have developed and mastered a
complex system of preparing food, such as identifying ingredients that make compatible
combinations; making use of cooking techniques that are multi-phased such as frst
:aming and then deep-frying or stir frying, then boiling; and administering multi-phased
ike marinating between the stages of roasting, or after steaming, or before stir
€ culture has always considered food as an art, and emphasis has always
been laid on the culinary techniques, preparation, serving and appreciation of food.

ribe or say something about this picture and how it relat

4. Vegetables
‘Some unique vegetables used in Chinese cuisine include bok

À choy, snow pea pods, Chinese eggplant, Chinese broccoli, and
straw mushrooms. Other vegetables including bean sprouts, pea
vine tips, watercress, lotus roots, and bamboo shoots are also
used in different cuisines of China.

Herbs and seasonings

‘Seasoning such as fresh ginger root,
garic, scallion, cilantro, and sesame are widely
used in many regional cuisines. Sichuan
peppercoms, star anise, cinnamon, fennel
cloves, and white peppers are also used in
different regions.

To add extra flavors to dishes, many Chinese
cuisines also contain dried Chinese mushrooms, dried
baby shrimps, dried tangerine peel, and dried Sichuan
chilies,

When it comes to sauces, China is home to soy
sauce, which is made from fermented soybeans and
wheat. Oyster sauce, clear rice vinegar, chil, Chinkiang black rice vinegar, fish sauce, and
furu (fermented tofu) are also widely used.

Desserts and snack
Different gao dian (traditional Chinese pastry) with different stuffing, including lotus
seed, rose, and mixture of pea and jackbean.

Generally, seasonal fruits serve as the most common form of dessert consumed after

dinner.

5. Dim Sum, originally means small portion of food, can refer to dessert and pasties.
Later to avoid the disambiguation, ian dian and gao dian are used to describe desserts and
pastries.

Chinese desserts are sweet foods and dishes that are served with tea, usually during
the meal, or at the end of meals in Chinese cuisine.

Besides served as a dim sum along with tea, pastries are used for celebration of
traditional festivals. The most famous one is moon cake, used to celebrate the Mid-Autumn
Festival

A wide variety of Chinese desserts are available,
‘mainly including steamed and boiled sweet snacks. Bing
is an umbrella term for all breads in Chinese, also
including pastries and sweets. These are baked wheat
flour-based confections, with different stuffing including
red bean paste, jujube, and various of others. Suis
another kind of paster made with more amount of oil,
making the confection more friable. Chinese candies and sweets, called tang are usually
made with cane sugar, malt sugar, honey, nuts, and fruit. Gao or Guo are rice based snacks
steamed and may be made from glutinous or normal rice.

Another cold dessert is called baobing, which is shaved
ice with sweet syrup. Chinese jellies are known collectively in
the language as ices. Many jelly desserts are traditionally set
with agar and are flavored with fruits, though gelatin-based
jellies are also common in contemporary desserts, Chinese
dessert soups are typically sweet and served hot

Baozi are steamed buns containing savory or
sweet combinations of meat, vegetables, mushrooms,
traditionally associated with breakfast

Many types of street foods, which vary from
region to region, can be eaten as snacks or light dinner.
Prawn crackers are an often-consumed snack in
Southeast China.

6. Dairy Products
Many Chinese have until recently avoided milk, partly because pasturage for milk

producers in a monsoon rice ecology is not economic, and party because of the high rate of
ng the Chinese population. As such, the use of dairy products in

lactose intolerance amor
h as the “double skin

inese cuisine has historically been rare, with regional exceptions
milk” dessert in Guangdong Province. Today, ice cream is commonly available and popular

throughout China,

es are usually served before the main meal. Besides.
alad and pickles as appetizers, they can range from jelly,
Ibeancurd, noodle salad, cooked meat, and sausages, to jellyfish or

8. ‘Activity 1.

Check Your Understanding

Answer the following questions below to see how well you understand the topics
covered in the previous section.

9. MODULE 2: LABORATORY ACTIVITY 2

Objectives:

the ingredients of Shanghai Fried Rice.
the method on how to prepare Shanghai F
te how to prepare Shanghai Fried Rice.

Cooked Rice Cold 1 Kio

G—
Green peas Frozen, blanched before using 200 grams
o.

Shrimp Per ied, and dried

White pepper Ground 5 grams
ss

Spring onion ‘Washed, finely chopped 100 grams

ol

11. MODULE 2: LABORATORY ACTIVITY 3

Objectives:

Identity the ingredients of Sweet and Sour Pork.
o y to prepare Sweet and Sour Pork.
Demonstrate how to prepare Sweet and Sour Pork

Pork Chop In thin Slice 00 grams

Em TT
o AAA CATS
ETT
— —— GE

‘Sugar