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.

    ; Mix the cabbage and minced meat together by hand. Ground

    meat is meat finely chopped by a meat grinder.

    ; Add the balm, which has been cut into small pieces, salt and mix


    ; Massage the cabbage mixture with your hand for 10 minutes. to

    make it dry.


    The Chinese cuisine

    ; Put the mixture on the wrapping. Two types of wrappers are

    readily available in supermarkets and Asian food stores (also

    called skins) are delicate and paper-thin, usually about a thirty-

    second of an inch thick. They typically come in three-inch squares

    and are made from flour, eggs, and salt. These wrappers, which

    are Chinese in origin, are suitable for boiling, steaming, deep-

    frying, and pan-frying. You can also make your own.

; Wet the edge of the wrapping with a damp finger and fold the

    sides together, pressing them together with your fingers to seal

    the contents inside. To do this, first fold it in half and press

    together the top of the edge. Then press each side together, while

    crimping it so that it looks like the picture below. Simple

    mechanical "dumpling presses" are also available to simplify this


; Wrap the crusts up as in the picture below.



    The Chinese cuisine

    ; Put the dumplings in boiling water. To make sure that they are

    thoroughly cooked, one method in China is the "3 boil" method:

    Add the dumplings to boiling water, and return the water to a boil.

    Then add 1 or 2 cups of water (cold or room temp). Wait for it to

    boil the second time, and then add water again. After the water

    boils the third time, it's done!

; Transfer the dumplings carefully from the pot to a plate and enjoy.


    Be sure to fully cook the dumplings if you have any kind

    of meat in the filling, since the meat is ground up.

    The dumplings may absorb some water if you boil them,

    so be careful when you bite into a hot one, because the juices may

    spill out.

    ; How to Make Chinese Dumplings (2010)


    Main course 1 : Boiled Watered Fish

    Ingredients and steps:

    The first step is to prepare all the ingredients needed which are INTERCOLLEGE Page 9

    The Chinese cuisine

cooking oil, cooking wine, vinegar, 50g chives, 50g ginger, 500g fish

    better mackerel, 50g garlic, 80g tomatoes and 50g coriander. The next

    step is to immediately remove the offal of the fish and clean the

    remaining part. Cut 4 or 5 straight lines 2cm in depth on the fish’s surface. The third step is to put it in a bowl and scatter salt over it. Pour 40g cooking wine and 30g vinegar over it then cover it with any lid available and leave it there for about 10minutes. After that, pour 150g cooking oil into the pot and heat it. Do not add chives, ginger, garlic and

    such ingredients in the pot until the cooking oil hot enough. Pour just enough pure water to cover the fish body and cook this mixture with the highest temperature until the water starts boiling. Finally, switch it to

    low-heat and leave it to boil until the soup becomes white then it will be ready to be served.

    Soup: Spinach Egg Soup.

    Ingredients: 2 cans of bottled water; 50g chopped onions; 2 eggs;300g

    spinach; salt and pepper(胡椒粉); 1g M.S.G. (味精)


     pour the 2 cans of bottled water and boil until it




    The Chinese cuisine

a wooden fork or wooden spatula in a circular motion. The point is to

    keep the eggs from forming together. Keeps the circular motion going even after the eggs are all poured in.

    heat and let stand covered for 5 minutes.

    (胡椒粉) to taste (optional)

    Here brings to the end of the first-choice cuisine.

    ; How to make spinach egg drop soup (1999-2010)

    soup.htmlaccessed 18/10/2010

    The second-choice three course for a visiting group of VIPs.

    Appetizer : garlic spinach

    Ingredients: 400g spinach; 50g garlic; 10g flour; vegetable oil; 2g salt;1g M.S.G.


     first of all, put one third of pan water to boil .separately add spinach to the boiling water lasting 1-2 minutes .when the spinach become soft and take them out to dry and put them on a plate to dry for the further step.

    Secondly, wash the pan and roast it until it turn pretty hot

    normally at least 1minutes, then pour 60g oil into the pan and immediately add 5og garlic to fry until the garlic is about to turn yellow

    then add flour-water which mix flour and water, 2g salt, 1g M.S.G. together and stir the mixture to blend each other by finger.

    Then cook the mixture until it is about thick and then quickly Put the mixture evenly on the surface of mature spinach placed on the plate INTERCOLLEGE Page 11

    The Chinese cuisine

before. At last it can be served.

    ; 蒜泥菠菜 (2009)


    Main course 2: Braised Turtle in Brown Sauce

    Ingredients and steps: One live soft-shell turtle (500g);200g backboned

    pork; 150g Dried black mushroom; 100g winter bamboo-shoots; 10g

    shallot; 10g garlic; 10g ginger;2g salt; 5g sugar; 5g soy sauce; 10g cooking wine; 3g cooking oil;

    Steps: firstly, cut the head of turtle off and empties its blood and then

    put the remaining into the boiling water for 30 seconds in order to

    remove the membrane on the shell.

     Secondly, remove the offal and clean the remaining. Keep the shell for further use. Furthermore, chop the turtle into 3cm in length and 3cm width cubes.

    Thirdly, cut the backboned pork into 3cm in length and 3cm width cubes.

    Remove the root of mushroom and divide each mushroom into 4equal

    parts; skin the winter bamboo-shoots and clean them and then chop

    them into 3cm in length and 2cm width slices. Cook them until it is ripe

    for further use.

    Fourthly, heat the pan up and add 100g cooking oil and put the turtle

    cubes, winter bamboos, and backboned pork into the pan when the

    cooking oil is about to smoke. Fry the combination until the meat will

    become ripe then take them out.

    Fifthly, Leave some cooking oil in the pan then put the 10g ginger to fry

    and then put the combination above plus 500g hot chicken soup,2g salt;

    5g sugar; 5g soy sauce; ; 10g garlic to cook with low-heat until the

    mixture are totally cooked.

    At last, remove the ginger, serve the remaining.

    ; 红烧甲鱼 (2010)

     accessed 25/10/2010


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