1. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 36: Asian Cuisine Mostly referred to as Chinese cuisine in the past, this world-class cuisine includes Southeast Asia, the Philippines, India, and Japan

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Asian Cuisine More than just a stir fry, or a curry Can be described as a balance of flavors Influenced by a shortage of fuel, grazing land, even food and cooking utensils There is a staggering array of foodstuffs available Chinese cuisine was world-class 3,000 years ago, rivaling even ancient Rome and Egypt

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Influences Chinese cuisine has influenced most of the Asian cuisines, techniques, tools, cutting procedures, heat applications Introduced chopsticks Religion has a major influence Restrictions of certain meats, or any meats at all, some types of fish Restrictions on certain days, even months Geographic influences include a vast coastline, monumental distances between pockets of people in the deserts and plains of China Colonization by Western Europeans Warring peoples Nomadic lifestyles The monsoons and other climactic conditions

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Culinary Groups and Regions China, third largest country in the world, cuisines include: –Cantonese, offering dumplings, seafood, rich sauces, minimal seasoning –Szechwan, smoked, hot/spicy, uses chiles, mustard, ginger –Beijing, known for noodles, pancakes, rolls, meat- filled buns, root vegetables, and fish and lamb; described as light, elegant, and mildly seasoned

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Culinary Groups and Regions (continued) Fujian, wet dishes, cooking slowly in a broth, known for red grain, which is a sticky, glutinous fermented rice; dominant flavors are salty, sweet, and hot Hunan, noted for presentations, foods kept distinct and separate, noted for hot, spicy, and sour; game, fish, turtle

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Japan Noted for presentation Sushi, surimi, tempura very popular in U.S. today Also known for dried fish, pickles Tofu, rice, and eggs and the famous green tea found to be excellent for minimizing heart disease A variety of seafood, vegetables, and little meat Teriyaki, wasabi, miso, fermented bean paste Tuna and the famous dashi

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Southeast Asia Subtropical, rich in seafood, fruits Areas include Vietnam, known for fish sauce (nuoc mam), shrimp paste, lemon grass, mint, basil, and baguettes, pastries, and custards These last products were influenced by the French colonization of the country before the 1970s

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Thailand Most notable feature of cuisine is curry flavor Color of curry indicates the flavor profile Green is the hottest, followed by red, and yellow curry gets its flavor from turmeric Mussaman (Muslim) curry includes Middle Eastern spice influences Other important flavor ingredients include kaffir lime leaves, lemongrass, holy basil, tamarind, galangal, sambal olek

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Other Areas of Culinary Notability Korea is influenced by China and Japan –Seafood, pickled vegetables and cabbage (kimchee), hearty stews, and a dish known as bulgogi Malaysia and the Philippines –Meats, seafood (pork) and poultry is easily grown or harvested –The Philippines are also influence by a long colonization by Spain, and by the commerce and migration from the mainland areas

11. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. India Great religious influences from the Hindus and the Moslems One eats no beef or any meat, one eats no pork and many fish varieties Buddhists eat no meat of any kind because of reincarnation beliefs Growing season lasts all year long

12. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Foods of India Fragrant basmati rice, ghee, large assortment of breads Stews, curries, chutneys, tandoori dishes, spice blends known as masalas, rich in dairy products Seafood and tropical fruits and vegetables

13. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Staple Foods of Asia Grain, throughout most areas Legumes, noodles, millet, and buckwheat Beans, nuts, seeds, lentils very popular Vegetables include bamboo shoots, water chestnuts, okra from Africa, hearts of palm, mushrooms Fruits include cherries, plums, peaches, pomegranates, figs, citrus, apples, carambolas, and bananas

14. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Meats, Poultry, and Fish Northern countries rely on lamb and sheep Fresh- and saltwater fish are available to most countries Chickens and ducks are everywhere Pork is available throughout, while beef is available in the big grazing plains

15. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Common Flavors Every region and country has a distinct flavor profile Some very hot, some subtle and some mild Flavor profiles come from various combinations: of cilantro, mint, basil, lemongrass, fermented sauces and pastes such as bean paste, soy sauce, rice wine and vinegar, pickled ginger, fish sauce (nouc man), Hoisan and plum sauce

16. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Methods Stir-frying, cutting foods to shorten cooking times, and use little oil and heat Steaming, used to prepare dumplings, steamed fish in bamboo baskets, steam bread Deep-frying, tempura in Japan uses rice flour, peanut oil in other areas Simmering and braising Salads used to cool the heat in other dishes Grilling, often over open fires or braisiers Nomadic people pick up dried dung for fuel

17. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

18. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preserved Foods Little or no refrigeration and/or electricity in many areas People shop every day Dried fish, pickled vegetables, smoked meats Preserved and dried fruits