Chinese Cuisine (2 slides)[1]

Chinese Cuisine (2 slides)[1] - 9/14/2009 Chinese Cuisine...

Info iconThis preview shows pages 1–13. Sign up to view the full content.

View Full Document Right Arrow Icon
9/14/2009 1 Chinese Cuisine Two General Meal Components • Staple – A carbohydrate source – Rice, noodle, steamed bun • Accompanying dishes of vegetables, fish, meat, or other items
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 2 Staple •R ice – Steamed rice, porridge or congee – Dominant in south • Wheat-based products in north – Noodle and steamed buns Rice
Background image of page 2
9/14/2009 3 Steamed Buns Noodle Source: http://madehealthier.com/
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 4 Dumplings Source: www.smh.com.au Appetizers • To whet the appetite • Light serving of pre-made dishes – Vegetables – Meat items
Background image of page 4
9/14/2009 5 Main Dishes • Pork, beef, lamb, fish and poultry • Dairy products? • Soybean products, such as tofu • Extensive choices of vegetables – Bok choy – Other greens? • The key--fresh ingredients
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 6 Bok Choy Source: http://chinesefood.about.com
Background image of page 6
9/14/2009 7 Bitter Melon Source: http://gastronomyblog.com/2007/11/06/vegetation-profile-bitter-melon/ Soup • Served at the end of a meal • Satiate one’s appetite • Serving soup in the beginning of a meal is also normal due to western influence
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 8 Desserts • Meals do not typically end with dessert • Typical choices—fresh fruit or sweet soup • Sweet food often introduced as a dish • Many sweet food and dessert snacks exist – Steamed bun with red bean filling – Eight treasure rice Fruits • Kumquat: the little gems of the citrus family • Loquat • Longan (dragon eyes) • Lychee • Tangerine
Background image of page 8
9/14/2009 9
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 10
Background image of page 10
9/14/2009 11 Tea • Black tea – Fully oxidized or fermented, hearty-flavor, amber brew • Green tea – Skipping the oxidizing step, delicate taste, light green/golden in color • Oolong tea – Partly oxidized, a cross between black and green tea in color and taste Are Herbal Teas Tea? • NO true tea leaves Created from the • Created from the flowers, berries, peels, seeds, leaves, and roots of many different plants
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
9/14/2009 12 History of Tea • Origins of Tea – 5,000 years ago in China – Shen Nong discovered tea • The Chinese influence – 800 AD, Cha Ching-the first book on tea • The Japanese influence Elevated to an art form Japanese Tea – Elevated to an art form – Japanese Tea Ceremony – Tea houses –Ge
Background image of page 12
Image of page 13
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 30

Chinese Cuisine (2 slides)[1] - 9/14/2009 Chinese Cuisine...

This preview shows document pages 1 - 13. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online