1 / 205

SELECT, PREPARE AND SERVE SPECIAL CUISINES

D1.HCC.CL2.20. SELECT, PREPARE AND SERVE SPECIAL CUISINES. Subject Elements. This unit comprises five Elements: Select dishes for special cuisines Identify and purchase foods Identify and use specific equipment for special cuisines Prepare, cook, and serve special cuisine

candid
Download Presentation

SELECT, PREPARE AND SERVE SPECIAL CUISINES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. D1.HCC.CL2.20 SELECT, PREPARE AND SERVE SPECIAL CUISINES

  2. Subject Elements This unit comprises five Elements: • Select dishes for special cuisines • Identify and purchase foods • Identify and use specific equipment for special cuisines • Prepare, cook, and serve special cuisine • Store special cuisine products

  3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

  4. Element 1: Select dishes for special cuisines

  5. Select dishes for special cuisines Performance Criteria for this Element are: • Identify and select a range dishes for special cuisines • Select dishes taking into account cultural/cuisines or special customer requests • Ensure resources are available to prepare, cook and serve special cuisines

  6. Identify special cuisine dishes Identify and select a range dishes for special cuisines Every country has its own unique dishes that is traditionally serves, either at a specific meal time or for a specific event. • What are special dishes in your country? • What are special dishes in your region? • What influences these dishes?

  7. Culture Importance of culture • The types of customers catered for by the hospitality industry are diverse. • Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups of which they belong.

  8. World Cuisines Slide 8 What makes a cuisine? Cuisines are as varied as there are countries and communities within those countries. Cuisine variations can influence the: Foods that are preferred Types of meals that are prepared Style in which food is generally served

  9. World Cuisines Slide 9 Each cuisine has its own characteristics, these are often based around: • Key Ingredients • Common cooking methods Being able to identify these will assist you in choosing appropriate meals.

  10. World Cuisines Most hotels will provide a wide mix of food options to cater to the different preferences of its local and international customers. • What different cuisines do you know? • What are common food items in these cuisines?

  11. ASEAN Cuisine Brunei • DagingMasakLadaHitam • UdangSambal Serai Bersantan • SerondengPandag • Nipah Palm Fruit  • RotiPrata

  12. ASEAN Cuisine Brunei • NasiLemak • Lontong • Mee Goreng • Nasi Goreng • Soto

  13. ASEAN Cuisine Cambodia • Baisachchrouk • Fish amok • Khmer red curry • Lap Khmer • Nom banhchok • Kdamchaa

  14. ASEAN Cuisine Cambodia • Red tree ants with beef and holy basil • Angdtray-meuk • Cha houyteuk • Cha Traop Dot • Cha KdaoSachMaon • Cambodian Manor Kho to Hu

  15. ASEAN Cuisine Laos • Sticky rice • Tam makhoong • Miang • Look seen • Khua Pak Bong • Yor • Sommoo

  16. ASEAN Cuisine Laos • Sompa • Lao sausage(saikok) • Seen hang • Larb • Pon • Tam makguh • Tam mak thou • Tam maktaeng • Tam kowphun

  17. ASEAN Cuisine Laos • Tam kowphun • Kaengkalee • Sin dat or "Lao BBQ" • Mok pa • Mokgai • Titi gai • Nam khao • Khuakhao

  18. ASEAN Cuisine Laos • Khaopiakkhao • Khaopiaksen • Khaopoon • Voon • Khaopard • Khaotom • Khaokhohp • Khanom maw kaeng

  19. ASEAN Cuisine Indonesia • Sambal • Satay • Bakso • Soto • Nasi goreng • Gado-gado

  20. ASEAN Cuisine Indonesia • Nasiuduk • Nasipadang • Ayam goreng • Bakmie goreng • Gudeg • Rawon • Pecellele

  21. ASEAN Cuisine Indonesia • Oporayam • Gulai • Buburayam • Bakpao • Asinansayur • Cahkangkung

  22. ASEAN Cuisine Malaysia • Rendangdaging or ayam • Apambalik • Nasikerabu • Ayampercik (chicken with percik sauce) • Kuih • Air tebu

  23. ASEAN Cuisine Malaysia • Cendawangoreng • Serundingdaging or ayam • Lemang • Otak-otak • Tepungpelita • Rempeyek

  24. ASEAN Cuisine Malaysia • Popiabasah • Bubur (porridges) • Rotijala • Murtabak • Laksa

  25. ASEAN Cuisine Myanmar • Mohinga • Burmese Biryani • Kausuetho (khowsuey) • Hnyinhtoe • Burmese Naan Flat-bread and PeByouk • Rice and Burmese Curry

  26. ASEAN Cuisine Myanmar • Beans, Onions, Pumpkin • Burmese Fish Curry • KhaosayThote • Deep Fried Stuffed Tofu • Sticky Rice With Shredded Coconut

  27. ASEAN Cuisine Myanmar • Burmese Salads • LaphetThohk • Lemon Salad • GyinThohk • Tofu Thohk • Another Lemon Pulp Salad • Tomato and Cabbage Salad

  28. ASEAN Cuisine Myanmar • Burmese Indian Thali Mixed Platter • Burmese Indian Dosa • Grilled Fish • Mala Hin

  29. ASEAN Cuisine Phillipines • Adobo • Sinigang • Nilaga • Tinola • Pancit • Tapsilog

  30. ASEAN Cuisine Phillipines • Pinakbet • Bicol Express • MonggoGuisado • Chop Suey • Sisig • Chicken Inasal • Pork Barbecue

  31. ASEAN Cuisine Phillipines • LumpiaShanghai • Crispy Pata • LechonKawali • Kare-Kare • Caldereta • Kilawin • Lechon

  32. ASEAN Cuisine Singapore • Chicken Rice • Chilli Crab • MeeGoreng • BakKutTeh • BakChorMee • Prawn Mee

  33. ASEAN Cuisine Singapore • HokkienMee • Ice Kachang • Durian • Carrot Cake • RotiPrata • Sting Ray / BBQ "Zi Cha" • NasiLemak

  34. ASEAN Cuisine Singapore • KayaToast • Char KuayTeow • Yong Tau Fu • Otah • Curry Fish Head • Satay

  35. ASEAN Cuisine Thailand • Tom Yam Goong • Pad Thai • Kang Keaw Wan Gai • GaengDaeng • Tom Kha Kai • Tom Yam Gai • Moo Sa-Te

  36. ASEAN Cuisine Thailand • Som Tam • Yam Nua • Panaeng • PorPiaTord • Gai Pad Met Mamuang • Khao Pad • Pak Boong

  37. ASEAN Cuisine Vietnam • Pho • Búnbò hue • Com tam • Canhchua • Banh hoi • Bo la lot • Banh Mi Thit

  38. ASEAN Cuisine Vietnam • Vietnamese salad rolls • Spring rolls • BanhCuon • Banhbao • Banhchung • Bun MangVit • Bun cha

  39. Cuisine in different countries Chinese cuisine • Kung Pao Chicken • Spring Rolls/Egg Rolls • Szechuan Hotpot • Szechuan Chicken • Mushu Pork • Fried Rice • Beef with Broccoli • Fried Dumplings

  40. Cuisine in different countries Chinese cuisine • Chinese dumpling - jiaozi • Hot and Sour Soup • Dim Sum • Beef Fried Noodles • Hunan fried tofu • Chow Mein • Wontons • Peking Duck

  41. Cuisine in different countries Indian cuisine • Biryani • Butter Chicken • Vindaloo & Rogan Josh • Tandoori Chicken • Palakpaneer • Chole-Bhature • Dalmakhani • MalaiKofta • Naan

  42. Cuisine in different countries Indian cuisine • Samosa and Pakodas • Pav Bhaji • Panipuri - Chaats • Kebabs • Aloogobi • Lassi – Shakes • Pickles

  43. Cuisine in different countries Japanese cuisine • Sashimi - thin slices of raw fish • Sushi - raw fish, served on vinegared rice • Sushi roll - filling is rolled in rice with a covering of nori. • Tempura - seafood or vegetables dipped in batter and deep-fried • KareRaisu - curry rice • Soba, udon and ramen noodles

  44. Cuisine in different countries Japanese cuisine • Teppanyaki - Meat, seafood and vegetables prepared in front of guests • Donburi - bowl of rice covered with one of a variety of toppings • Sukiyaki - savoury stew of vegetables and beef • Shabushabu – thin slices of beef dipped in a pot of boiling water and stock • Okonomiyaki - savory Japanese pancake • Yakitori - broiled chicken • Yakiniku - grilled meat

  45. Cuisine in different countries French cuisine • Soupe à l'oignon - French soup made of onions and beef stock • Cheeses – Brie, Camembert, Roquefort • Baguette - A long skinny loaf of French bread • Boeuf bourguignon - traditional French stew • Coq au Vin - A famous food that is simply chicken • Flamiche - pie crust filled with cheese and vegetables • Salade nicoise

  46. Cuisine in different countries French cuisine • Duck confit • Foie Gras - This is the very fatty liver of a goose or duck • Escargots – snails • Truffes – Expensive black mushrooms • Ratatouille • Crepes – thin pancakes • Desserts – flans, ganache, tarts, pastries, crossaints

  47. Cuisine in different countries Italian cuisine • Pizza – cooked dough base with various toppings • Chicken parmigiana • Gelato – Italian ice-cream • Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks • Risotto – short grain rice dish

  48. Cuisine in different countries Italian cuisine • Mortadella – heat cured sausage • Spumoni - molded Italian ice cream dessert • Cheeses – Mozzarella, Parmigiano-Reggiano • Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine • Lasagna • Saltimbocca

  49. Cuisine in different countries German cuisine • Bratwurst -sausage made of mixed meats • Frankfurter - smoked sausage made from pure pork • Sauerkraut - Fermented shredded cabbage • Spätzle - hand-made noodles • Knödel - German dumplings • Kartoffelsalat - Potato salad

  50. Cuisine in different countries German cuisine • Schweinshaxe - Pork hock • Eisbein - Ham hock usually served with Sauerkraut • Weihnachtsgans roasted goose • Wiener schnitzel • Strudel • Stollen - A bread-like cake • Apfelkuchen - Apple Cake

More Related