CHINESE

CUISINE
CUL 5A LECTURE: WEEK 2 ASIAN COOKERY
 WEEK 2: CHINESE CUISINE
OBJECTIVES:
DEMONSTRATE PROFESSIONAL CONDUCT AND COURTESY
WORK IN A SAFE AND SANITARY MANNER
SET UP A PROPER WORKSTATION
USE THE RULES FOR KNIFE CARE, USE AND STORAGE TO PERFORM ALL CUTTING TASKS
SAFELY AND EFFICIENTLY
IDENTIFY THE BASIC PARTS OF THE KNIFE
IDENTIFY A VARIETY OF KNIFES AND USE THEM PROPERLY
LIST BASIC INGREDIENTS CHARACTERISTIC OF CHINESE CUISINE
IDENTIFY SPECIALIZED COOKING TOOLS AND TECHNIQUES
UNDERSTAND AND IDENTIFY FLAVOR PRINCIPLES OF CHINA

WHAT IS EXPECTED OF THE CLASS:

FAMILIARIZATION AND IDENTIFICATION; USE OF HEAVY AND SMALL EQUIPMENT
KITCHEN SAFETY
SANITATION
GOOD PERSONAL HYGIENE
PREPARE A MISE EN PLACE PLAN
CLEANING AND SANITIZING

CLEAN VS. SANITARY

Sanitation - preparation and distribution of food in a clean environment by

healthy food individual

Sanitizing- use of moist heat or chemical agents to destroy disease causing

pathogens. Free from microorganisms

If a utensil is clean, it does not necessarily mean it is sanitized. Some items

must be sanitized in order to prevent food borne illness. Sanitizing food
contact surfaces in a n extremely important part of preventing food-borne
illness.
THE 5 STEPS IN MANUAL CLEANING & SANITIZING

1. Flush, scrape or soak items before washing

2. Wash in first sink using clean hot detergent solution
3. Rinse in second sink using clear hot water.
4. Sanitize in third sink by immersing hot water or sanitizing solution
5. Airdry all items. Do not wipe dry
 PREVENTION: TIME, TEMPERATURE,
AND HANDLING FOODS SAFELY

THE DANGER ZONE

- 5 TO 60 C IS HE MOST FAVORABLE CONDITION FOR RAPID GROWTH OF MANY
PATHOGENS

TWO VARIABLES THAT AFFECT THE LEVELS OF HARMFUL PATHOGENS IN FOOD:

TIME AND TEMPERATURE

IF FOOD IS KEPT AT A TEMPARATURE WITHIN THE DANGER ZONE FOR AN

EXTENDED PERIOD OF TIME, PATHOGENS MAY THRIVE AND SOON BE PRESENT
IN QUANTITIES SIGNIFICANT ENOUGH TO MAKE SOMEONE ILL
HOW TO BE SUCCESFUL IN THE KITCHEN
ORGANIZATION
MISE EN PLACE: EVERYTHING IN IT'S PLACE FOR
EVERYTHING
COOKING
PLATING
ACTUAL
SERVICE
 CCC
CLUTTER
CAUSES
CONFUSION
CONFUSION CAUSES
CATASTROPHY
PROPER KNIFE CARE AND HANDLING

SAFETY RULES FOR KITCHEN CUTLERY

- ALWAYS USE A SHARP KNIFE. A SHARP KNIFE IS
SAFER THAN A DULL KNIFE BECAUSE IT REQUIRES
LESS PRESSURE WHEN CUTTING
- USE CORRECT SIZE AND TYPE
- HOLD KNIFE FIRMLY AND CUT AWAY FROM BODY
- USE CUTTING BOARD
- PLACE KNIVES ON FLAT SURFACES AWAY FROM THE
EDGE; KEEP KNIVES IN SIGHT
- IF KNIFE FALLS OFF TABLE DO NOT GRAB FOR IT
ASIAN CUISINE

3 CUISINE AREAS OF ASIA

1. THE SOUTH WEST – INDIA, PAKISTAN, SRI LANKA, BURMA

2. THE NORTH EAST – CHINA, KOREA, JAPAN
3. THE SOUTH EAST – THAILAND, LAOS, CAMBODIA, VIETNAM,
INDONESIA ,MALAYSIA, SINGAPORE, BRUNEI, PHILS
ASIAN CUISINE

Curries are very important to the cuisines of the South East and SouthWest,
less so in the cuisine of the North East. South Western curries are generally
based on yogurt, whereas the curries of the South Eastand North East are
generally based on coconut milk.

Rice is a staple starch in all three cuisines areas. In addition to rice, South
Western cuisines include a variety of leavened and unleavend breads and
South East and North East cuisines include rice and eggnoodles.

In the South West, the major oil used in frying is ghee, or clarified butter. In
the South East and North East, the major oils are vegetable oils.

Garlic and ginger are used in all three cuisine areas, as are chilipeppers,
although chilies are much more common in the South Westand South East. The
North Eastern cuisines use soy sauce in nearly everything; the South East
substitutes fish sauce; there is no equivalent in South Western cooking. In the
South East, there are two additional flavorings that are not used in the other
cuisines – galangal and lemon grass.
CHINESE CUISINE

REGIONAL CUISINES

NORTH - BREAD, NOODLES, DUMPLINGS (WHEAT), HOTPOT

EAST - SHANGHAI: SLOW-SIMMERED, WINE INFUSED &
SWEET, "HONG SHAO" OR RED COOKING
WEST - SICHUAN: SPICY, DRIED RED CHILLIES
SOUTH - CANTONESE: OYSTER SAUCE, HOISIN, SESAME OIL,
DIMSUM
CHINESE CUISINE
FOOD CARY A SYMBOLIC SIGNIFICANCE; INGREDIENTS
REPRESENT GOOD LUCK OR PROSPERITY; USED IN FESTIVE
OCCASIONS

CULINARY SIGNATURE

SOYSAUCE - SOYBEANS + WHEAT, MASHED AND

FERMENTED; LIQUID IS ALLOWED TO AGE AND MELLOW

2 STYLES:
- LIGHT SOY SAUCE (THIN): SEAFOOD, CHICKEN, SOUPS AND
STIR-FRIES
- DARK SOY (THICKER): RED MEAT STEW AND GLAZES
CHINESE CUISINE
SPECIALTIES

DONGPO ROU - PORK BELLY SIMMERED IN SOY SAUCE, RED

WINE, AND GINGER THEN STEAMED UNTIL MELTINGLY
TENDER
CHINESE CUISINE
SPECIALTIES
PEKING DUCK - CRISP SKIN
CHINESE CUISINE
OTHER SPECIALTIES
XIHU CU YU - POACHED FISH, DRIZZLED WITH A SAUCE
FLAVORED WITH BLACK RICE VINEGAR
CHINESE CUISINE
OTHER SPECIALTIES
MAPO DOUFU - TOFU WITH MINCED BEEF OR PORK, SPICY
BEAN PASTE, SICHUAN PEPPERCORNS
CHINESE CUISINE
OTHER SPECIALTIES
XIAOLONGBAO - STEAMED PORK-FILLED DUMPLINGS AND
SOUP BROTH
CHINESE CUISINE
OTHER SPECIALTIES
CHOW FUN OR CHAO FAN - NOODLES TOSSED WITH
THINLY CUT VEGETABLES, MEAT OR SEAFOOD.
CHINESE CUISINE
OTHER SPECIALTIES
LO MAI GAI - GLUTINOUS RICE COOKED INSIDE LOTUS
LEAVES, WITH SAUSAGE, CHICKEN, SALTED EGG, BLACK
MUSHROOMS, AND PEANUTS
CHINESE CUISINE
OTHER SPECIALTIES
CHOY UM - CABBAGE, STEAMED OR STIR-FRIED WITH
GARLIC SLICES
CHINESE CUISINE
OTHER SPECIALTIES
YOUTIAO - DEEP FRIED PASTRY SERVED WITH RICE
PORRIDGE OR HOT SOY MILK FOR BREAKFAST
CHINESE CUISINE
OTHER SPECIALTIES
HONG DOU TANG - SWEET SOUP OF RED BEANS