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Ahlee Genova
Ahlee Genova

Chinese cuisine has a long history dating back 400,000 years to early humans using fire to cook foods. Over centuries, new ingredients, techniques, and technologies were incorporated, such as chopsticks and stir-frying. Common dishes on the menu include roast duck, stir-fried beef, shrimp balls, pork siumai, steamed buns, char siu pork, and steamed fish. Cooking methods include roasting, stir-frying, deep frying, steaming, braising. Chinese cuisine emphasizes symbolism in foods and customs around eating.

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Asian Cuisine Day 1 I. Introduction and Culinary History Chinese Cuisine Menu Roast Duck (roasting) Stirfry beef (stirfry) Shrimpballs(deepfry) PorkSiumai (steaming) Steamedbuns(steaming) Char Siupork (roasting) Buchi (deepfrying) Steamedfish(steaming) History The start of Chinese cuisine begansome 400,000 years ago,beginningwiththe Pekingmanand the use of fire.Otherarcheological findingsrevealedaChinese StoneAge erawhereinrice was cultivatedandnoodleswereproduced.Inculinaryhistory,the Chinaiscreditedasthe firstcountryto developandproduce noodles. Overthe centuries,asnewfoodsources,techniquesandtechnologybecame available,more culinaryinnovationsbecame partof Chinasculinaryrepertoire.Thisincludesthe use of chopsticksand the stir-fryingmethodof cooking. Culinary History Foodis cut intosmall,bite sizedpieces,readyforeatingusingchopsticks.The Chineseas unbarbaricas these were traditionallyusedasweaponsregardedthe use of aforkand knife. Fishiscookedand served completely asthissignifieswholeness,havingabeginning(head) and an end(tail). Each dinerisgivena bowl of rice while accompanyingdishesare servedoncommunal food platters.Porkisgenerallypreferredoverbeef,asitismore affordable.Coldbeveragesare not preferred because itisthoughtto be harmful todigestion.Hotwaterortea isusuallyservedwith meals, asteais believedtoaiddigestion, especiallyforgreasyfood. Eating Customs The bestpiecesor choice partsare offeredtothe mostseniormembersof the family Noodlesare eatenduringbirthdaystocelebratelongevity It iscustomaryto serve peanuts,chestnuts,longananddatesin aweddingtowishthe newlywed couple ababy A farewell mealof dimsumisofferedinNortheastChina Chinese Cuisine Roast Duck Famousduck dishfromBeijing,preparedsince the YuanDynasty.Itisnow consideredasone of Chinas national dishes. Ducks are bread specificallyforthisdishandslaughteredafter65days. It isoftenservedwithpancakes, springonionsandhoisinorsweetnoodle sauce. PrimaryCookingMethod: Roasting Affectionadosof thisdishshoulddine atthe Quanjude orBianyifangrestaurantsinBeijing,two of the centuriesoldplacesthatare knownforPekingduck. Aftercookingthe duck,the duck isusuallycarvedinfrontof the customerandservedinthree stages:skinina sugar and garlicsauce,meat withscallionsandhoisinsauce inapancake wrapperand the bonesand fatcookedina broth.
Chinese Cuisine Stirfry Beef PrimaryCookingMethod: Stir-Frying SecondaryCookingMethod: Braising Chinese Cuisine ShrimpBalls PrimaryCookingMethod: DeepFrying Chinese Cuisine PorkSiumai PrimaryCookingMethod: Steaming Chinese Cuisine SteamedBuns PrimaryCookingMethod: Steaming Char SiuPork A Cantonese barbecuedporkdish Literallymeaningforkburn/roast Chinese Cuisine Char SiuPork PrimaryCookingMethod: Roasting Chinese Cuisine Buchi PrimaryCookingMethod: DeepFrying Chinese Cuisine SteamedFish Fishiseatenduringthe NewYearscelebrationtosuggestthe accumulationof wealthinmeal times PrimaryCookingMethod: Steaming II. CookingMethods and Recipes STEAMING 1. Knowyourequipment. Readall operatinginstructionssuppliedwithyourequipment. Each model isa little different 2. Collectall equipmentsandfoodproducts. 3. Trim andcut vegetablesasrequired 4. Preheatthe steamer 5. Arrange vegetablesinpansor basketsforcooking. Make shallow,evenlayersforuniform cooking. 6. Insertpansor basketsinsteamerandclose door or lid. 7. Steamfor requiredtime. Consulttimingchartssuppliedwithyourmodel orsteamer.
8. Remove vegetablesfromsteamer. If itisa pressure steamer,pressuremustreturntozero before the doorisopened. 9. Finishvegetablesaccordingtorecipe andserve atonce,or cool quicklyforlateruse. Vegetables that formcompact layersdonot steamwell. They donot allow the steamtocirculate,sothey cook unevenly. Examples:spinachandothergreens,peas,whole-kernel,frozenpureedpureed squash. Roasting: To cook foodsbysurroundingthemwithhot,dryair,usually in an oven. Dry heat method;Meatis notcoveredsosteamcan escape. Braising: - Combinationof dry-heatandmoist-heatcookingmethods. - Meats are firstseared,thensimmeredinaflavorful liquiduntil tender. - Flavorisimpartedbybrowning& bythe sauce made fromthe braisingliquid. Steaming - To cook foodsbydirectlyexposingtosteam.212 F - Cookingvesselsare sealedbyitsownpressure. - Pressure Steaming:cookingvessel whichcanholdsteamunderpressure maintaining temperatureshigherthanboilingpoint. III. Summary and review Summary One of the oldest cuisines inthe world,Chinese cuisinehasdevelopedovertime,incorporating technological advancementinitscuisine.Ladenwithsymbolism,itisa richcuisine,showcasing the pageantryof the land. CookingMethods Roasting Stir-frying Deepfrying Steaming

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Day 1.doc

  • 1. Asian Cuisine Day 1 I. Introduction and Culinary History Chinese Cuisine Menu Roast Duck (roasting) Stirfry beef (stirfry) Shrimpballs(deepfry) PorkSiumai (steaming) Steamedbuns(steaming) Char Siupork (roasting) Buchi (deepfrying) Steamedfish(steaming) History The start of Chinese cuisine begansome 400,000 years ago,beginningwiththe Pekingmanand the use of fire.Otherarcheological findingsrevealedaChinese StoneAge erawhereinrice was cultivatedandnoodleswereproduced.Inculinaryhistory,the Chinaiscreditedasthe firstcountryto developandproduce noodles. Overthe centuries,asnewfoodsources,techniquesandtechnologybecame available,more culinaryinnovationsbecame partof Chinasculinaryrepertoire.Thisincludesthe use of chopsticksand the stir-fryingmethodof cooking. Culinary History Foodis cut intosmall,bite sizedpieces,readyforeatingusingchopsticks.The Chineseas unbarbaricas these were traditionallyusedasweaponsregardedthe use of aforkand knife. Fishiscookedand served completely asthissignifieswholeness,havingabeginning(head) and an end(tail). Each dinerisgivena bowl of rice while accompanyingdishesare servedoncommunal food platters.Porkisgenerallypreferredoverbeef,asitismore affordable.Coldbeveragesare not preferred because itisthoughtto be harmful todigestion.Hotwaterortea isusuallyservedwith meals, asteais believedtoaiddigestion, especiallyforgreasyfood. Eating Customs The bestpiecesor choice partsare offeredtothe mostseniormembersof the family Noodlesare eatenduringbirthdaystocelebratelongevity It iscustomaryto serve peanuts,chestnuts,longananddatesin aweddingtowishthe newlywed couple ababy A farewell mealof dimsumisofferedinNortheastChina Chinese Cuisine Roast Duck Famousduck dishfromBeijing,preparedsince the YuanDynasty.Itisnow consideredasone of Chinas national dishes. Ducks are bread specificallyforthisdishandslaughteredafter65days. It isoftenservedwithpancakes, springonionsandhoisinorsweetnoodle sauce. PrimaryCookingMethod: Roasting Affectionadosof thisdishshoulddine atthe Quanjude orBianyifangrestaurantsinBeijing,two of the centuriesoldplacesthatare knownforPekingduck. Aftercookingthe duck,the duck isusuallycarvedinfrontof the customerandservedinthree stages:skinina sugar and garlicsauce,meat withscallionsandhoisinsauce inapancake wrapperand the bonesand fatcookedina broth.
  • 2. Chinese Cuisine Stirfry Beef PrimaryCookingMethod: Stir-Frying SecondaryCookingMethod: Braising Chinese Cuisine ShrimpBalls PrimaryCookingMethod: DeepFrying Chinese Cuisine PorkSiumai PrimaryCookingMethod: Steaming Chinese Cuisine SteamedBuns PrimaryCookingMethod: Steaming Char SiuPork A Cantonese barbecuedporkdish Literallymeaningforkburn/roast Chinese Cuisine Char SiuPork PrimaryCookingMethod: Roasting Chinese Cuisine Buchi PrimaryCookingMethod: DeepFrying Chinese Cuisine SteamedFish Fishiseatenduringthe NewYearscelebrationtosuggestthe accumulationof wealthinmeal times PrimaryCookingMethod: Steaming II. CookingMethods and Recipes STEAMING 1. Knowyourequipment. Readall operatinginstructionssuppliedwithyourequipment. Each model isa little different 2. Collectall equipmentsandfoodproducts. 3. Trim andcut vegetablesasrequired 4. Preheatthe steamer 5. Arrange vegetablesinpansor basketsforcooking. Make shallow,evenlayersforuniform cooking. 6. Insertpansor basketsinsteamerandclose door or lid. 7. Steamfor requiredtime. Consulttimingchartssuppliedwithyourmodel orsteamer.
  • 3. 8. Remove vegetablesfromsteamer. If itisa pressure steamer,pressuremustreturntozero before the doorisopened. 9. Finishvegetablesaccordingtorecipe andserve atonce,or cool quicklyforlateruse. Vegetables that formcompact layersdonot steamwell. They donot allow the steamtocirculate,sothey cook unevenly. Examples:spinachandothergreens,peas,whole-kernel,frozenpureedpureed squash. Roasting: To cook foodsbysurroundingthemwithhot,dryair,usually in an oven. Dry heat method;Meatis notcoveredsosteamcan escape. Braising: - Combinationof dry-heatandmoist-heatcookingmethods. - Meats are firstseared,thensimmeredinaflavorful liquiduntil tender. - Flavorisimpartedbybrowning& bythe sauce made fromthe braisingliquid. Steaming - To cook foodsbydirectlyexposingtosteam.212 F - Cookingvesselsare sealedbyitsownpressure. - Pressure Steaming:cookingvessel whichcanholdsteamunderpressure maintaining temperatureshigherthanboilingpoint. III. Summary and review Summary One of the oldest cuisines inthe world,Chinese cuisinehasdevelopedovertime,incorporating technological advancementinitscuisine.Ladenwithsymbolism,itisa richcuisine,showcasing the pageantryof the land. CookingMethods Roasting Stir-frying Deepfrying Steaming