The world cuisine project directions

1. The world cuisine project directions For the project, you can choice the country. 1. Go to homepage: http://www.satm.bilkent.edu.tr/~polatkesen 2. Under the academic Food Production I & Food Production Techniques, click. 3. You will see the World map, click the mainland. 4. Then you can choice the country double click, and enter you name and surname in the box twice. 5. It’s DONE. 6. Right side of your screen you will see The World Cuisine Project and Criteria. 7. Also, you can see other 4 different projects (World Cuisine). 8. You can use(Usefull Links). 9. If you have a question, please ask me. DEADLINE OF THE PROJECT 1. Group-MondayStart :21/02/2011 Deadline: 14/03/201108:40 a.m 2. Group-Wednezday Start :23/02/2011 Deadline: 16/03/201108:40 a.m 3. Group- FridayStart :25/02/2011 Deadline: 18/03/201108:40 a.m If you bring me project late, I will break 10 points. Good Luck all of you. Prepared by Fulya Erden

2. The World cuisine criterias has to be What is the . ...(Italian)...... history? (2 pages – 1 Point) What is the ...(Italian)...... cuisine? (2 pages – 1 Point) What are the Italian peoples eating habits? (2 pages – 1 Point) Wtat kind of Tools and Equipments using in the kitchen? (2 pages – 1 Point) Wtat kind of Spicesare they using in the food? (No pitcure) (1 pages – 0.50 Point) Wtat kind of Herbsare they using in the food? (No pitcure) (1 pages – 0.50 Point) Flavor, Sauce, and Marinades Cooking Techniques (stirfry ,grilling,roasting,) 5 points 20% Cold starters ……………...per person 150-160 gr(2different Recipes - 1.5 Points) Soups………………………per person 250-300 ml(2different Recipes - 1.5 Points) Hot Starters……………….per person 150-160 gr (2 different Recipes - 1.5 Points) Main Course ………………per person 150-160 gr (2different Recipes - 1.5 Points) Bakery …………………….per person 50-60 gr(2 different Recipes - 1.5 Points) Desserts ………………….per person 150-160 gr (2different Recipes - 1.5 Points) Each recipe has to be prepared for 10 People 9 points 30% Writing Criteria Present your work on good quality white A4 paper. Headline should be Arial (12pt) bold Using a clear black font ( Arial) of easily legible size (11pt). Index Each recipe has to be one page References Submit your project binder or hard cover so that pages do not fall out and get lost. Submit your project Copy of Cd or Floppy. You can use any resources (books, magazin, internet, etc). Project should be between 35 to 50 pages. 6 point25% Review Evaluate outcomes including own learning and performance. 5 points 20% NOTE: Bring your project on time; otherwise you will lose 10 Points. This Project is 25 Points Prepared by Fulya Erden

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4. Bilkent UniversitySchool of Applied Technology and Management Vocational School of Tourism and Hotel Services Tourism and Hotel Management Department ( 244 & 221 ) ProjectPrepared By :Fulya Erden Italian Cuisine Fall 20—20— EXAMLE PROJECT Prepared by Fulya Erden

5. Italian Cuisine Prepared by Fulya Erden

6. Table of Contents • Italian cuisine an example project………………………………………………….19 • Table of contents……..……………………………………………………………...20 • History……..……………………………………………………………………….…21 • What is Italian cuisine ? …………………………………………………………….23 • Eating hebits………………………………………………………………………….24 • Toolsand equipment…………..……………………………………….…………….24 • Spice, flavor, sauceand marinades………………………………………………..25 • Spices….……………………………………..………………………………………25 • Herbs.…………………………………………………………………………….......26 • Herbs.…………………………………………………………………………….......27 • Sauces………………….……………………………………………………..…..…28 • Burro e salvia (Sage and butter)……………………….………………..…..28 • Salsa verde (Green sauce)………………………..………..……….……....29 • Pomodoro Sauce (Basic Tomato Sauce)…………..……………………...30 • Marinades…………….…………………..………………………………………….31 • Herbed Italian………………………………………………………………….31 • Marinade………………………………………..………………….….….…..32 • Cooking techniques……………………………………………………….….…….33 • Italian menu…..……………………..………………………………………….…..34 • Cold starter…………………..………………………………………….…………..35 • Tomatobruschetta…….………………..………………………….…….…..36 • Fish carpaccio……….…………………...……….………………….……....37 • Caesar salad………………………………………………………………….38 • Soups..….………………..………………………………………………………....39 • Lentil soup……….…………..……………………………………….….…..40 • Italian wedding soup……………………………………………..................41 • Hot starters…………………………………………………………………….……42 • Shrimp scampi…………………………..……………………………….…...43 • Broccoli tart……………………………..……..……………………….….….44 • Main courses………………………………………………………………………..45 • Lasagna..…………………………..…………………………….……………46 • Almond-crusted halibut………………………...……………….……….…..47 • Bakery………………………………………………………………………………..48 • Fantastic rosemary foccaia bread…………………………………………..49 • Mediterranean black olice bread……………………..………………….….50 • Dessert………………………………………………………………………………51 • Espresso flan…………………..…………………………………………..….52 • Apricot clafouits…………………………………………………….……..…..53 • REFERENCES…………..……………………………………………………….….54 Prepared by Fulya Erden

7. Italian Cuisine • Italian CuisineHistory • Italy is situated in Europe and has borders with France, Switzerland, Austria and Slovenia.  It has a 7,600 km coastline and includes two large islands, Sicily and Sardinia, plus smaller islands and its central position makes for easy access to Europe, North Africa and the Middle East. • The land is made up of plains, hills and mountains and its climate is relatively temperate although it can vary quite dramatically with more severe winters to the north and hot and dry summers in the south. • Archaeological evidence found throughout Italy and Sicily shows evidence of human activity dating back to the Paleolithic period but more interestingly, proves that by the beginning of the Neolithic period c. 2400 B.C. the earlier communities of hunter gatherers had been replaced by agricultural and pastoral settlements. These peoples grew crops and bred livestock for food.  Latin's settled in the surround areas of Rome around 1000 BC.  They kept pigs, herded sheep, goats, cattle and lived in primitive huts. • By 700 BC, the Etruscans, thought to have come from Lydia (now Turkey), had invaded and settled central Italy.  It is known that they grew cereals such as barley and rye, from which they extracted "puls" the ancestor of today's bread. Garlic, onions and herbs such as rosemary and bay leaves were popular seasonings in Etruscan cooking and other vegetables consumed included. Etruscans grew many fruit and vegetables such as black eyed peas, fava beans, legumes, pomegranates, figs, grapes and small melons. Many domestic animals were raised for food including beef, pigs, chickens, ducks, geese, goats and sheep. They made cheese from the milk of cows and pigs.As well as farmed animals, there was an abundance of wild game in the forests of the north: hare, deer and wild boar were all on the menu as well fish from the rivers, the lakes and the sea. Prepared by Fulya Erden

8. HISTORY OF THE ITALIAN CUISINE • Italian cuisine as a national cuisine known today has evolved from centuries of social and political change. Italian cuisine is amongst one of the oldest in the world. It comes from ancient Roman and Greek gastronomic traditions. Some of the dishes around today, such as polenta, are almost exact copies of meals prepared for Roman soldiers about 2000 years ago. Germanic invasions modified Roman meals and customs, and the Renaissance period introduced more refined tastes into the various regions of Italy. Marco Polo and other Italian travelers made journeys to the Far East and brought back new spices and exotic foods. Pasta, a staple food for most Italians, appears to be a wheat version of the rice noodles found across Asia, so perhaps this was also an idea brought back by the Italian merchants. • Tomatoes - pomodori or 'apples of gold' - were originally brought from the Americas by European explorers and initially grown in France. However, Italy's climate was found to be more suitable for growing them quickly and cheaply, so they became a common ingredient of everyday meals cooked by Italians. Salsa di pomodoro (tomato sauce) appeared which a common base for Italian recipes is now. • Other staples of Italian cuisine - especially olio d'olivio (olive oil) and vino (wine) - are very Mediterranean. Olive groves and vineyards have been common in Italy and elsewhere in southern Europe for thousands of years. • Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC and into the middle Ages which brought Arab and Norman influence to certain regions along with introduction of notable chefs such as Maestro Martino who cooked an elegant refined Italian cuisine. The cuisine significantly changed with discovery of the New World helped shape much of what is known as Italian cuisine today with introduction of items as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso have become highly important to the cultural cuisine of Italy. Prepared by Fulya Erden

9. WHAT IS THE ITALIAN CUISINE ? • Italian cuisine is a tradition of dishes based on wheat products (such as bread and pasta), vegetables, sun dried tomatoes, spices, cheese, fish, and meat, usually prepared in such a manner as to preserve their ingredients' natural qualities, appearance, and taste. Also olive oil, balsamic vinegar and wine are being used mainly. • This kind of cuisine puts a stress on lightness and healthy nutrition, and tends to vary greatly between the various regions of the country: mountainous regions have dishes rich in proteins, and prefer meat, butter, and cheese, while seaside regions have dishes rich in vegetables and fish. This way, the cuisine adapts itself to the people, and not vice versa. • Perhaps more so than many European countries, traditional dishes and ingredients vary widely according to the availability locally produced food, not to mention its political history. Despite modern day storage and transport, the specialties of each region remain distinct.   • Dishes in the north are often rich with cream and meaty sauces being popular.  Here risotto and polenta are often eaten instead of pasta and Germanic influences are clearly seen, a good example of which is gnocchi (potato and flour dumplings). Beef, pork and particularly dairy products such as butter and cream and widely used. • Fish and seafood is plentiful in the coastal areas. • Central Italy’s cuisine reflects its geographical features. Miles of olive groves and vineyards dominate parts of the landscape and both olive oil and wine are popular ingredients in cooking.  Other widely used ingredients include truffles, ham, pork, and offal and fresh vegetables are used with reverence. Much of the cuisine is more simple and rustic dishes make the best use of the excellent local produce without the need for heavy sauces or too much seasoning. • In the south the Tomato reigns supreme. The hot climate is ideal for growing excellent tomatoes as well as Citrus fruits, vegetables such as Capsicums (sweet peppers) and Aubergines (eggplants) which all feature heavily in the cuisine. Seafood like prawns, lobster, octopus and cuttlefish and fish such as sardines, anchovies and mullet are plentiful and common ingredients as are cheeses such as Ricotta, Mozzarella and Provolone. Of course, mention MUST be made of Pizza which originated in Naples. • In Scilly and Sardinia, rich pasta dishes are often served and it is here that the Greek and Arab influences show themselves the most. Good examples are the use of sweet spices and Cassata, the famous Sicilian ice cream cake, takes its name from the Arabic qas'at, the name for a large, round bowl. • With all said about the diversity between the various regions, two ingredients stand out as nationally used: Olive Oil and Pasta - although it is interesting to note that pasta is usually served as a starter rather than a main course and the olive oil used is the south is usually the strong dark green “first pressing” oil as opposed to further North, where a more refined olive oil is used. Prepared by Fulya Erden

10. EATING HABITS • Italians take great pride in the quality of their cooking. They traditionally eat their main meal at midday. Large meals usually consist of a pasta course, followed by a main course of meat or fish. Sometimes a course of antipasto (appetizers) is served before the pasta. The antipasto may consist of a variety of cold meats and vegetables, such as prosciutto (a type of spiced ham), salami, olives, and artichoke hearts. • Italian foods vary greatly by region. In the north, flat, ribbon-shaped pastas served with cream sauces are most popular. In the south, macaroni served with tomato-based sauces is the favorites type of pasta. Soups of all kinds may substitute for pasta as a first course. Another popular first-course dish is risotto, a rice dish with vegetables. The most popular meats are veal and pork. Cheeses are also important. They are either eaten alone or used in other dishes. Pizza is a popular snack, and is also eaten as a light meal. Fresh fruit is a popular dessert. Traditionally, wine is served with every meal except breakfast. • Italians eat two main meals a day: Lunch and dinner. Breakfast is often just a frothy cappuccino.  Despite the abundance of livestock in most regions, meat often doesn’t play a huge role in everyday eating as with many other European cuisines. Fish, poultry, vegetables, grains, legumes and cheese play a major role the everyday diets of many Italians. • TOOLS AND EQUIPMENT FOR ITALIAN COOKING • When you plan on cooking in an Italian manner, you will be in need of a lot of pots and serving spoons, spatulas, forks, turners, scrapers and tongs. Big pots that can be placed over open fires are specific to this cuisine. Also, baking pots and dishes are very popular in the Italian cuisine, since a lot of meals are prepared in the oven rather then on an electric fire. The famous pizza specialties are only baked in ceramic or clay ovens to give the crispy taste to the dough. Wooden spatulas are frequently used in the cooking process, not only for stirring, but for pizza-grabbing and handling. Food processors, mixers, grinders and splatters are of great utility in this cuisine, especially in the Sausage making process, and for grating hard condiments like black pepper or cinnamon. • Deep serving dishes are required for the traditional Italian pasta, for soups and for stews. You need to consider cover lids and insulated food carriers to keep the temperature of the food constant, if you plan on serving the dishes at their optimized temperature. Prepared by Fulya Erden

11. Italian Spices, Flavor, Sauce, and Marinades Italian Spices • Spices have been used in Italy since Roman times, when if anything they were used to excess, drowning the flavor of other ingredients. Nowadays spices are used in smaller quantities but they are present in many dishes. The following list describes those spices most frequently used in Italian recipes. • CORIANDER [coriandolo]Crushed coriander seeds are used in various meat dishes, particularly lamb and pork. • GINGER [zenzero]This spice is rarely used in Italian cooking, except in the region of Apulia and Basilicata in southern Italy, where it is very popular. • NUTMEG [Noce moscata]The Italians are fond of this spice, both in sweet and savory dishes. Ground nutmeg has none of the fresh flavor and aroma of the freshly grated kind, therefore whole nutmegs should be bought and grated directly into the dish at the time of cooking. Nutmeg is a common ingredient in ravioli and dishes which contain spinach or cheese. • PEPPER [pepe]Black peppercorns should always be used. Grind them fresh at the time of cooking or serving; never use ready-ground pepper. • SAFFRON [zafferano]This is used mostly in risotto and in fish soups and stews. Saffron is very expensive and therefore used sparingly. Saffron threads are probably the easiest and most economical way of using saffron: they should be steeped in a little warm water until the color and aroma are extracted; the water should then be strained and added to the dish. • SALT [sale]Sea salt is used throughout Italy. Coarse sea salt rather than table or cooking salt is the type to use. • VANILLA [vaniglia]Vanilla is a popular flavoring in sweet dishes, and vanilla sugar sold in sachets is frequently used with ordinary sugar to give flavor to cakes and pastries. The Italians use vanilla pods (beans) rather then essence (extract). Prepared by Fulya Erden

12. Italian Herbs • Herbs are an important flavoring in Italian cooking and fresh ones are normally used, because most Italians either grow their own or have easy access to fresh herbs. In the winter months homedried herbs are used. Herbs can be grown easily in pots on the windowsill or in the garden they should be picked in the summer at the height of the growing season, then stored in the freezer or hung up to dry in a cool, airy place away from damp. Once dry, they should be stored in airtight containers. •   Basil (basilico)There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute. If buying dried basil, however, always choose the sweet kind; its flavor is much less pungent than other varieties. • Bay Leaves (lauro)Bay leaves are used as a flavoring for casseroles, soups and sometimes roasts. • Borage (borragine)Borage has a flavor not unlike cucumber. It grows all over Italy, and is used both as a flavoring and as a vegetable. Ravioli is stuffed with borage in Genoa. Borage leaves are also served like spinach or dipped in batter and deep-fried as fritters. • Fennel (finocchio)Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these. • Juniper (ginepro)The berries of the juniper bush are used in pork and game dishes and in marinades. If they are to be included in a dish such as a stuffing they should always be crushed first. Use juniper berries sparingly as their flavor can be bitter if used in too large a quantity. •     Marjoram, Sweet (maggiorana)This herb is sometimes used in soups, stews, vegetable and fish dishes. If necessary it can act as a substitute for oregano. Prepared by Fulya Erden

13. Myrtle (mirto)The Sardinians make full use of myrtle to flavor meats, particularly when spit-roasting young animals. This herb is used elsewhere in Italy, but not to the same extent. • Oregano (origano)This is also known as wild marjoram. It is an essential ingredient in many Italian dishes, including pizzas, sauces and casseroles, but its flavor differs slightly from one region to another. • Parsley (prezzemolo)Italian parsley is the flat-leaved variety as opposed to the curly "moss" variety common in Britain and the United States. Flat-leaved parsley can usually be found at continental stores, where it is often called "continental parsley". Its flavor is far more pungent than curly parsley, and for this reason it is generally used as a flavoring in Italian dishes rather than as a simple garnish. For Italian recipes where parsley is specified, try to obtain the flat-leaved variety; other parsley can be used as a substitute, but the flavor of the finished dish will not be quite the same. •  Rosemary (rosemarino)The Italians are very fond of flavoring lamb and suckling pig with rosemary. It is also used liberally in soups and stews. However it is wise to treat this herb with a little caution, since its distinctive flavor can easily overpower ingredients with more subtle flavors. •   Sage (salvia)Sage is commonly used in liver and veal dishes. Prepared by Fulya Erden

14. Italian Sauce Burro e salvia (Sage and butter sauce) Prepared by Fulya Erden

15. Salsa verde (Green sauce) Prepared by Fulya Erden

16. Pomodoro Sauce(Basic Tomato Sauce) Prepared by Fulya Erden

17. Italian Marinade Italian Marinade Prepared by Fulya Erden

18. Herbed Italian Marinade Prepared by Fulya Erden

19. COOKING TECHNIQUES • Owing to its peasant roots, classic Italian cooking is inherently simple, and the cooking techniques used therein are those that were accessible to people who worked long hours and had limited resources. This explains the absence of dishes that include elements such as fine pastry or delicate sauces—things which require long, close attention and precise temperatures. • The most common techniques in Italian cooking are: Boiling or simmering: food is cooked in hot water. Examples of this include pastas, rice, vegetables, and tough but flavorful cuts of meat. • Pan frying: food is quickly cooked in a small amount of very hot fat—butter or vegetable oil. This is what we commonly think of as “sautéing.” Although some dishes are cooked in larger amounts of oil—say, an inch or two—deep-fat frying, which requires a large amount of (expensive) oil is rare. • Braising: food is browned in hot fat, then cooked in a moderate amount of flavored liquid (wine, broth or vegetable juice), most often with aromatic vegetables and other seasonings. A good example of braising is Osso Buco, braised veal shanks. In some respects, risotto is a braised dish; though similar to braising, its method of preparation is entirely unique. • Pan roasting: similar to braising, the food is initially browned in hot fat; it is then cooked in a small amount of liquid—just enough to keep it moist. This is most often used for chicken, rabbit, and certain cuts of pork and veal—flavorful cuts of meat which are often spit-roasted or, in modern kitchens, oven-roasted. • Grilling: food is quickly cooked over the embers of a hardwood or charcoal fire. This is used for tender, well-marbled cuts of beef and pork, small game birds, and, on the coast, certain kinds of seafood. • One may wonder “what about baked goods?” As Marcella Hazan notes in The Classic Italian Cookbook, “Reliable ovens are only a recent addition to the Italian kitchen....” As such, breads and cakes were rarely made in the home but, rather, were purchased from the local bakery. Dishes which are oven-baked, like pizza or lasagna, usually require no more than 15-20 minutes baking time to finish. These were traditionally prepared at home, and then taken to the local bakery for the final baking. Prepared by Fulya Erden

20. Italian Menu • Cold Appetizers • Tomatobruschetta • Fish carpaccio • Soups & Salads • Lentil soup • Italian wedding soup • Caesar Salad • Hot Appetizers • Shrimp scampi • Broccoli tart • Main Courses • Lasagna • Almond-crusted halibut • Desserts • Espresso flan • Apricot clafouits Prepared by Fulya Erden

21. COLD STARTERS Prepared by Fulya Erden

22. TOMATO BRUSCHETTA Prepared by Fulya Erden

23. FISH CARPACCIO Prepared by Fulya Erden

24. Caesar Salad 1. Wash and drain the greens thoroughly. Chill in the refrigerator 2. Trim the crusts from the bread. Cut the bread into small cubes measuring about 1 cm. 3. Heat a thin layer of olive oil 100 ml in a sauté pan over moderately high heat. Add the bread cubes and sauté in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not refrigerate. 5. Have all ingredients prepared ahead of time and arranged on a cart in the kitchen. 6. Toss the lettuce with Caesar dressing well. 7. Add the parmesan cheese, and a little salt. Toss again until well mixed. 8. Add the croutons and toss a final time. 9. Plate and serve. Caesar Dressing Prepared by Fulya Erden

25. SOUPSSOUPS Prepared by Fulya Erden

26. LENTIL SOUP Prepared by Fulya Erden

27. ITALIAN WEDDING SOUP Prepared by Fulya Erden

28. HOT STARTERS Prepared by Fulya Erden

29. SHRIMP SCAMPI Prepared by Fulya Erden

30. BROCCOLI TART Prepared by Fulya Erden

31. MAIN COURSES Prepared by Fulya Erden

32. LASAGNA Prepared by Fulya Erden

33. ALMOND-CRUSTED HALIBUT Prepared by Fulya Erden

34. BAKERY Prepared by Fulya Erden

35. FANTASTIC ROSEMARY FOCACCIA BREAD 1. 2. 3. 4. Prepared by Fulya Erden

36. MEDITERRANEAN BLACK OLIVE BREAD Prepared by Fulya Erden

37. DESSERTS Prepared by Fulya Erden

38. ESPRESSO FLAN Prepared by Fulya Erden

39. APRICOT CLAFOUITS Prepared by Fulya Erden

40. References • The Italian Gourmet, Mistretta, Giorgio • The Silver Spoon • http://allrecipes.com • http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Italy • http://italianfood.about.com • www.backwoodshome.com/recipes/ • www.calascio.com/spices&.htm • www.cookbookwiki.com • www.cooks.com • www.foodabout.com • www.italianchef.com • www.italiancookingandliving.com • www.italianfoodforever.com • www.wikipedia.com • www.yourwaytoflorence.com/recipes/sauces.htm Prepared by Fulya Erden