chinese cuisine
DESCRIPTION
Chinese Cuisine . Everyone eats and drinks; yet only few appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius . Meals American vs. Chinese. More beef than pork and fish. Use a lot of milk products. More meat on plate than vegetables. Salt major seasoning - PowerPoint PPT PresentationTRANSCRIPT
Chinese Cuisine Everyone eats and drinks; yet only few
appreciate the taste of food. Doctrine of Mean, 4.2 by Confucius
MealsAmerican vs. Chinese
More beef than pork and fish.
Use a lot of milk products.
More meat on plate than vegetables.
Salt major seasoning Common drinks:
milk, soda, coffee.
Divide all ingredients into eating and flavoring materials.
Eat a lot of fish.Use soy products rather
than milk products.Rice is staple in their diet.More vegetables than
meat on plate. MSG and soy sauce are
major seasonings.Tea is most common drink.
Cookery American vs. Chinese Stoves, ovens ,
refrigerator, microwaves.
Pots/ pans- stove top.
Knives, forks, and spoons.
Lots of extra gadgets.
Wok- basic toolSteamers- rice
(bamboo)CleaversSpatula and ladles
(soups)Chopsticks
Chinese nutrition and food habitsFood habits reflect the
limited resources:History of famine10% land used for
productionTaught not to waste foodFuel sources are scarce;
also expensiveFood purchased daily –
no storage/ refrigerationFood is expensive Food choices are
important
Advantages and limitationsNutritious Less cholesterol Low in fat- caloriesRice is carbohydrate
sourceLow in calcium- no dairy –
soy productsDeep fried items high in fatSome sauces high in sugar
and/or saltQuick cooking time = long
prep time
Chinese IngredientsChinese beliefs:
Food preparation should enhance the natural flavors of raw materials
That there is a direct relationship between long life, health and nutrition.
Eating materials- meat, eggs, vegetables, rice, noodles
Cooking / flavoring materials- things that are added (during or after cooking to enhance flavor)
Eating Materials - MeatsPorkChickenDuckShrimp
ScallopsSeafood- fresh fishChinese sausage-
pork base and spicesBeef – used very
little** very expensive.
Eating Materials - VegetablesBamboo shoots-
young shoots of plant.
Baby cornBean sprouts- mung
beansWater chestnuts-
crisp white roots.
Chinese cabbage- bok choy.
Snow peas – pea pods, tender flat and edible.
Daikon- white Chinese radish.
Eating Materials- FruitUsed as:
DessertStir fry Fresh
North China:Apples PearsPeaches
South China:Orangestangerines
Tropical Hainan island:Pineapple, mango,
bananaDragon fruit
Others:PlumApricot/kumquatCherries
Eating materials-milk, nuts, tofuMilk: seldom used
Examples- milk, cheese, cream, and butter
Nuts : AlmondsCashews Walnutspeanuts
Tofu:bean curd – made
from puréed soy beans Main protein source Substitute for meat Provides calcium
Cooking or flavoring materialsSoy sauceVinegarmonosodium
glutamate(MSG)Ginger rootFive- spice powderScallions
GarlicChinese dried
mushroomsSesame oilPeanut oilSauces- oyster,
hoisin, sweet and sour
Cornstarch- thickening agent.
Method of food preparationDeep frying: smaller
cuts of meat (thin) and all foods in large amount of oilSeals in juices,
makes crispyHigh heat
Steaming: cook food rapidly in a cloud of moist airSecond most
common cooking method
Replaces baking Economical
Method of food preparation Stir-fry: food cooked in a small amount of oil, stirred vigorously for a short time.
*most common cooking method
*ingredients added in a sequence according to cooking time
* Food changes color- vegetables= brighter.
Red cooking: red stewing
Longer cuts of meat = longer cooking time
*Reddish color from mixing soy sauce and h2o
• Large amount of liquid• Roasting : peking
duck• Use rib meat – marinate
and roast several hours*small amount of liquid
Traditional Chinese meal Appetizers Soups: popular and
common Eating a lunch and
dinnerUsed as side dish
Consume’ -Clear broth
Noodle soup Shark fin soup Egg drop soup Birds nest soup
Egg rolls: wrappers made of egg, wheat flour.Filled with:
Meat Vegetables Shellfish Poultry
deep fried-bakedWontons : can be filled or
not filledPrepared:
Deep fried Steamed Baked Boiling
70 Million Sharks Killed for Fins AnnuallyShark Fin Soup
Special occasion soup Weddings/banquets Shark fins provide
texture, while taste comes from other ingredients
Consumption has risen dramatically because middle class has become more affluent
Shark Finning Controversy named as a primary
contributing factor in the global decline of many shark species
Fishing fleets catch about 70 million sharks a year as of 2010
Traditional Chinese mealsMain DishesRice: staple of diet
Inexpensive and filling, also easy storage Prepared: fried, steaming,
rice pudding Long grain better for fried
riceEggs : “ sign of good
luck”Expensive
Used chicken and duck eggs
Egg foo young= Chinese version of the omelet
Noodles: substitute for riceRice, bean, wheat flour
Dried Lo mein- resembles spaghetti
Stir fry: most commonFast cooking = little fuel is
usedMost vegetables – little to
no meat Variety of ingredients- lots of
combos*veggies should be crisp yet
tender and added in a sequence
Traditional Chinese mealsDessertsNo sweet dessertsAny desserts are
reserved for banquetsServed in middle of
meal Fresh fruits Almond cookies Rice pudding Peking dust
Traditional Chinese mealsChinese TeaTea is a national drink
Good for health, hygiene, taste. Is costly
Zero sugar, lemon or milk Is loose not in bags
Three main tea types:1. green- collected before
leaves wither2. Black – after leaves
wither3. Oolong – both green
and black
Rules for making tea;1. high quality tea leaves2. fresh water3. leaves in water boiled4. brew 3-5 minutes5. ceramic pot
Chinese meal service3 meals a day – very
few snacksBreakfast: congee –
rice/boiled noodlesLunch/dinner: all dishes
are served at one timeAlways soup2-3 stir fry's/ meal
placed on lazy Susan in center. Rice 2-3 times a day
1. No tablecloths, napkins, silverware, decoration.
2. Take only what you need.Burp = is a
compliment to the cook.
Cooking RiceRecipe:
1 cup dry rice with 2 cups water
Stir once at the beginning
Done when all water is absorbed