The characteristics of different world region cuisines Essay Example for Free

The characteristics of antithetical world region cuisines EssayP1 1.1 Comp atomic recite 18 and contrast the characteristics of different world region cuisines.1 1.2 Discuss influences in regional or world cuisine.1 P2 2.1 Discuss how historical and geographic influences curb defined the multicultural nature of food and fox 2 2.2 Evaluate developing trends in food and drunkenness2 Learner declarationI certify that the work submitted for this assignment is my own. I have clearly referenced any sources used in the work. I understand that a false declaration is a form of malpractice.Student signatureemailprotected10 October 2017IntroductionThe cuisine is a style of cooking which is associated with a specific culture or geographic region. Food is just an almost other way to cope more about a country. Many countries have cooking traditions using various s pictorial matteres or combinations of flavors unique to that culture that evolves over time. There are numerous different cu isines as per regions like European, Caribbean, Spanish and many more.TASK 1 P11.1 Compare and Contrast the characteristics of different world region cuisines.Chinese Cuisine record of Chinese foodChinese culture initially centered on the North-China Plain. The first domesticated crops seem to have been foxtail and broomcorn varieties of millet while the rice was cultivated in the south. By 2000 BC, shuck had arrived from Western Asia these grains were typically served as warm noodle-soups. Nobles hunted various wild animals. CITATION Wer16 l 2057 (Wertz, 2016)Chinese Food-A number of different styles contribute the Chinese cuisine but perhaps the best getn influential are Cant unmatchedse cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine. These styles are unique from one another due to factors such as climate, geography, history, and lifestyle.Chinese Cuisine includes the keeping strainRice is a major staple food in China. Chinese people eat rice almost every day fo r meals. Rice is also used to produce wine and beer.NoodlesChinese noodles are oblige from wheat flour, rice flour or mung bean starch. Noodles are often served in soup, with magnetic core, eggs, and vegetables.TofuIt is the food of Chinese origin. It is make up of soy milk, water, and a curdling agent. It is served in soups, salads and stir-fries dishes.Meat and PoultryChinese people basically eat all animals meat such as pork, beef, mutton, chicken, duck, pigeon as well as many others. Pork is the most customaryly consumed meat.EggsChinese people consume eggs laid by many types of poultry such as chicken, ducks, geese, pigeons, and quails.Chinese VegetablesChinese people are fond of vegetables especially leafy vegetables like Chinese cabbage, lettuce, cauliflower, etc and also vegetables like Chinese eggplant, colour radish, Chinese mushrooms, onions, etcChinese ingredients used for seasoningIt includes ginger, garlic, chilies, spring onions, and coriander.Anaphylactic Shock drawYeastPeanuts CITATION Chi l 2057 (China Highlights)Indian CuisineHistory of Indian FoodIndian cuisine reflects an 8000-year history of various cultures. Earlier in India, the diet consists of legumes, vegetables, fruits, grains, dairy products and honey. Staple foods eaten today include a variety of lentils, safe and sound-wheat flour, rice and pearl millet.INDIAN FOODStaple foods of Indian Cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils such as masoor, too, urad, and moong.Lentils are a staple ingredient in Indian cuisine. Lentils may be used whole, dehusked, for example- dhuli moong or dhuli urad or spilled. Spilled lentils or dal are used extensively.In northern regions, pulses such as channa or chelae and rajma are very famous.Many Indian dishes are cooked in vegetable crude oil, but peanut oil is customary in northern and western India, mustard oil in eastern India and coconut oil in western coast.The most important spices are whole or po wdered chili pepper, black mustard seed, cardamom, cumin, turmeric, asafetida, ginger, coriander, and garlic.One of the popular spice mixes is garam masala. Each culinary region has a distinctive garam masala.Many types of meat are used for Indian cooking but chicken and mutton tend to be the most commonly consumed meats.Fish and beef are predominate in some move of India but they are not widely consumed except for coastal areas as well as the north-east.Anaphylactic shockMilkEggsSoya beanWheatPeanutsCornFood Colours and preservatives CITATION Sub12 l 2057 (Kapoor, 1-07-2002)Similarities between Indian and Chinese CuisineWheat and Rice is the staple ingredient in both regions.Both the regions eat very spicy food.Chinese cuisine Indian cuisinePeanut oil, Sunflower oil and animal fat like lard are used. Mustard oil, coconut oil and lots of ghee are used.Do not use curd. Uses curd a lot.It is common to eat beef, poultry, pork, etc India is restricted in some of the areas for consumin g these things.1.2 Discuss influences in regional or world cuisine.Food influences in ChineseCITATION pic l 2057 (pic)The cuisine of China includes not only the cuisine originating from the diverse regions of China but also from the Chinese people in other parts of the world because of which Chinese cuisine is an important part of Chinese culture. Because of theChinese Diasporaand historical power of the country, Chinese cuisine has influenced many other cuisines inAsia, with modifications made to cater to local palates. Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines are done by basic methods like drying,salting,pickling, andfermentation. CITATION Hsi04 l 2057 (Hsieh., 2004)Food influences in Indian.CITATION www3 l 2057 (Swad India)A huge number of religions exist in India because of which re ligious influence is more on Indian Food. This religious influence hasintroduced the perception of vegetarianism and Nonvegetarianism. Hindus followed the cuisine as laid down by the Aryans, whereas with the coming of the Mughals the Muslims started to prepare food according to their techniques. The Muslim tradition is evident to initiate the cooking of Mughlai food, kababs, rich Kormas and nargisi koftas, rogan josh, and preparations from the clay over or tandoor like tandoori rotis and tandoori chicken. The Christians came as missionaries and they added a different flavor to the cooking style of the Indians. Jains are the sect of Hindus but their eating style varied from that of Hindus. Jainism is a religion that believes in non fury and thus refrained from eating any kind of meat or root vegetables. They consume food that grows on trees and are ripe. Influences on Indian Food augment the Indian Cuisine.Thus a number of religions exist in India. The Hindu and the Muslim traditio ns are the two major religions which have contributed to Indian cooking. Each innovative religion settled in the country has brought their own culinary practices. CITATION www2 l 2057 (India Net Zone)TASK 2 P22.1Discuss how historical and geographic influences have defined the multicultural nature of food and drinkHistorical and geographical influences of Chinese CuisineAs early as 5000 years ago, China already had the grill, grilled fish, and other foods. In Zhou Dynasty, there was a famous cuisine called Ba Zheng (Eight Treasures), which was very influential for future generations. During Han, Wei, South and North Dynasties, Chinese cuisine demonstrable rapidly and appeared many famous cuisines. The Wu Hou Mackerel created by Louhu of Han Dynasty was one of them. On the unearthed bamboo slips from the No. 1 Tomb of Mawangdu Ruins, there were recorded over hundreds of cuisines. In the Qi Ming Yao Shu scripted by Jia Sixie during North Wei Dynasty, there were over 200 kinds of cui sines recorded. Because of the introduction and influence of Buddhism, and the promotion of Liang Wu Di of South Dynasty, vegetarian dishes gradually had an impact on peoples insouciant life. During Sui, Tang and the Five Dynasties period, the designed and colorful cuisines and diet dishes also had a new development.Song Dynasty is one of the climaxes of the development of Chinese cuisine. In the restaurants of Bianjing and Linan, there were numerous cold dishes, hot dishes, soups and color dishes. The dishes were marked with South, North, Chuan flavors and vegetarian dishes, which represented that the schools of cuisines began to form.During Yuan, Ming and Qing Dynasty, Chinese cuisine has great development. Thousands of cuisines appeared. During this period, ethnic groups believing in Islamism moved to all the area of China, and halal Food as a new kind of Chinese food occupied a position in China. The schools of Chinese cuisine had formed. From late Qing Dynasty, along with fore igners came to China, Some characters of western cuisines were also introduced by Chinese cuisines. CITATION Top l 2057 (Top China Travel)Historical and geographical influences of Indian CuisineIndian cuisine is ancient, diverse, and steeped in tradition, an amalgam of different ethnic influences, much like the country itself. The spicy food displayed at buffets in the US or the ubiquitous curry in Britain is only a small fraction of the variety and quality available to food lovers.Gourmet Indian food is typically associated with the food cooked in the courts of Indian royalty, particularly those of Mughal emperors in Delhi and Lucknow in North India and the Nizams of Hyderabad in the South. This food is characterized by elaborate cooking techniques and the use of expensive ingredients. However, there are thousands of hidden culinary gems to be found in kitchens, little-known restaurants, and places of worship around the country that require a discriminating palate and hence can be classified as gourmet. Religion and climate are two factors that have significantly impacted the development of cooking styles and food habits in India.Over 80% of Indians follow the Hindu religion and its offshoots such as Jainism. Hinduism prescribes respect for life forms and has contributed to the prevalence of vegetarianism in India, particularly in the North. One impact of this on cuisine is that lentils and beans are the main sources of protein as opposed to fish and meat. Although cows are sacred to Hindus, milk is considered auspicious and milk products such as curd, vegan cottage cheese (paneer) and sweets made of milk solids are part of the cuisine. Spices are generously used to provide variety in the vegetarian diet. Certain sects of Hinduism forbid the use of onions and garlic in food, and so substitute flavorings such as cumin seeds, ginger, and cashew paste have been incorporated into the cuisine. CITATION htt3 l 2057 (BriskWalkers)2.2 Evaluate developing trends in fo od and drinks.E-revolution from carts to clicks-Online shopping, apps, and language services are transforming consumers access to deals, niche offerings and even full meals. While the Internet has not yet vastly changed the landscape of grocery shopping, innovations encourage consumers.Diet by DNA-Interest in the natural and getting back to basics has boosted ancient grains and superfoods, fostering a principle that age-old staples are better than todays manufactured options. Interest in historical ingredients suggests that people could make efforts to unlock the keys to their personal physiology and design diets, by connecting with their own ancestry.Good enough to Tweet-The rise of food-centric media has sparked new engagement in cooking, not only for the sake of nourishment but also for the purposes of sharing ones creations via social media. This finds people taking divergent paths some to become sufficiently well-rounded so as to compete on popular television programmes, whi le others privately cultivate specialties.Table for one- Across age groups, more consumers are living in single-person households or occasionally eating meals alone. These meals for one require right-sized products and packaging, as well as promotions that further erode any spot of dining solo.Fat sheds stigma- Consumers negative stereotype that all fat content is evil has begun to diminish. The awareness of the many sources of good and bad fats is ushering in a paradigm shift, in which fat content is not the first consideration and barrier in the search for healthy products.Eat with your eyes- Flavor has long been the core of innovation, but more visual and share-focused societies call for innovation that is boldly colored and artfully constructed. Finding inspiration in global foodservice offerings, brands can experiment with vibrant colors and novel shapes to make packaged products worthy of consumer praise and social media posts.CITATION Foo l 2057 (Food Industry Asia)REFERENC ESBIBLIOGRAPHY l 2057 (n.d.). Retrieved from picstopin.comBriskWalkers. (n.d.). Retrieved from http//www.briskwalkers.comChina Highlights. (n.d.). Retrieved from www.chinahighlights.comFood Industry Asia. (n.d.). Retrieved from https//foodindustry.asiaHsieh., J. L. (2004). Traditional Chinese Food engineering science and Cuisine. Asia Pacific Journal of Clinical Nutrition, 147-155.India Net Zone. (n.d.). Retrieved from www.indianetzone.comKapoor, S. (1-07-2002). The Indian Encyclopaedia. Cosmo Publications.Swad India. (n.d.). Retrieved from www.theswadindia.comTop China Travel. (n.d.). Retrieved from www.topchinatravel.comWertz, R. R. (2016, may 2). The Cultural Heritage of China Food Drink Cuisine Introduction. Retrieved from www.ibiblio.orgsummative ASSESSMENT RECORD SHEET programme Pearson BTEC Level 5 HND in Hospitality Management. Learner Name Keerti Krishna Ratnala assessor Name Mr. Shushant ShahadeUnit No. entitle of respect Unit 28 World Food Target Learning Aims Assig nment No. Title Compare and contrast the characteristics of different world region cuisines and talk of influences in regional or world cuisine.Understanding the multicultural nature of food drink in societyIssue Date Interim fortitude Date Final Submission Date Target criteria Criteria Achieved Final Assessment CommentsP11.1 P11.2 P22.1 P22.2 Summative commentsResubmission authorization* Resubmission Date * All resubmissions must be authorized. Only 1 resubmission is possible per assignment.Assessor Signature DateLearner comments Learned a lot about various cuisines and their influences on other regions. Here I got to know more about Indian and Chinese cuisine like their cooking practices, important ingredients, and cultures.Learner Signature emailprotected Date45008800QCF BTECINTERNAL VERIFICATION ASSESSMENT DECISIONSProgramme title Pearson BTEC Level 5 HND in Hospitality ManagementAssessor Mr. Shushant Shahade subjective Verifier Unit(s) Unit 28 World FoodAssignment title C ompare and contrast the characteristics of different world region cuisines and discuss influences in regional or world cuisine.Understanding the multicultural nature of food drink in societyLearners name Keerti Krishna RatnalaList which assessment and grading criteria the assessor has awarded. Pass Merit DistinctionINTERNAL VERIFIER CHECKLIST CommentsDo the assessment criteria awarded match those targeted by the assignment brief? Y/N Has the work been assessed accurately? Y/N Is the feedback to the learnerConstructive?Linked to relevant assessment and grading criteria?Identifying opportunities for improved performance?Agreeing actions? Y/N Does the assessment decision need amending? Y/N Assessor signature Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date Confirm action completedRemedial action is taken Assessor signature Date Internal Verifier signature Date Lead Internal Verifier signature (if required) Date