food production and service operation

By Gene Payne,2014-05-28 22:20
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food production and service operation

    The Chinese cuisine

    The Chinese food


    According to the projects goal we need to understand &comprehend

    and then correctly apply the knowledge regarding food production and service we gained in the class for dipper understanding. Therefore, the way to well know this field is both to do a study and practice, which will guide us to experience throughout. This project is going to present a Chinese cuisine for a two-choice three-course table d’hôte lunch menu,

    suitable for BISTRO event, for a visiting group of VIPS. The history of Chinese cuisine

    The history of Chinese cuisine in China can be traced back to Peking Man and his use of fire and the invention of "cuisine" some 400,000 years. Typical representations of Chinese cuisine as we have known today are understood from archaeological findings.


    The Chinese cuisine

     History of Chinese cuisine (2010)


     Because of the vastness of China's geography and history

    the Chinese cuisines vary from region to region. To begin, it is best to divide Chinese cuisine, with all the appropriate disclaimers and caveats, into that of four major regions: the northern plains, including Shandong

    and Beijing; the fertile east, watered by the Yangtze River; the south, famous for the Cantonese cooking of the Guangdong Province; and the

    fecund west of Szechwan and Hunan Provinces.

     Brief for each Chinese cuisine mentioned above will be stated below: 1) Cantonese cuisine ;

    Canton is, perhaps, the most famous of the food areas. Long, warm day

     throughout the year create the perfect environment for cultivating most agricultural products. The coast provides sufficient seafood; the forests are f


    The Chinese cuisine

    illed with fruits. The cooking highlights its freshness. Tasting clean, light and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes. Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet

2) Szechwan cuisine;

    Szechwan Cuisine, known more commonly in the West as Szechwan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a variety of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques. It can be said that one who doesn't experience Sichuan food has never reached China.

    Typical menu items: Hot Pot; Smoked Duck; Kung-Pao Chicken;

    3) Hunan cuisine

    Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and spicy flavors.

     Chili, pepper and shallot are usually necessities in the cuisine.

     Typical menu items: Dongan Chicken; Peppery and Hot Chicken INTERCOLLEGE Page 5

    The Chinese cuisine

4) Shandong cuisine

     Shandong cuisine leads the Northern dishes, which Consisting of Jinan c

    uisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chef are famous for cooking seafood with a fresh and light taste.

     Typical menu items: Bird's Nest Soup; Yellow River Carp in Sweet and Sour sauce

    ; Chinese cuisine (1996)


    ; Chinese local cuisine (2004)


    Main body

The first-choice three courses for a BISTRO event.


    The Chinese cuisine

Appetizer : Steamed Dumplings;


    ; 20 pieces dumpling wraps

    ; 300g Minced or ground pork or lamb

    ; 250g Napa cabbage

    ; 10g Salt

    ; 60g Sesame oil

    ; 200g Balm, a green vegetable also know as in Chinese or

    Japanese. (Balm is scallions or green onion in English.)


    ; Shred the cabbage and put into a stainless pot.