SIAN CUISINE

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The Food, Cooking ,
and Cuisine
Cooking is one of the oldest of human
activities. Since those very early
beginnings, cooking has become almost an
art form but still remains a fundamental
part of our everyday lives. In a world of
plenty, we are also food insecure—whether
by not having access to adequate levels of
food or because of health hazards due to
food safety issues.

In a world of plenty, we are also food

insecure—whether by not having access to
adequate levels of food or because of
health hazards due to food safety issues.
Cuisine
It refers to the eating habits and
culinary practices and a style or manner
of cooking.

Asian Food Ways

Iparticular expose the rich diversity
of human social institutions and
cultural practices in Asia. Dish is
perhaps the most fundamental of
cultural activities. The act of
turning a raw food item into a
cooked dish is perhaps the most
fundamental of cultural activities
 INTRODUCTION TO
ASIAN CUISINE
Asian food incorporates a few significant
provincial cooking styles: Central Asian,
East Asian, North Asian, South Asian,
Southeast Asian, and West Asian. A food is
a trademark way of cooking practices and
customs, usually associated with a specific
culture. Asia, being the largest and most
populous continent, is home to many
cultures, many of which have their own
characteristic cuisine. Asian cuisine are
also famous about their spices, Asian
people traditionally use different kind of
spices in their regular meals.

Ingredients common to many cultures in the

East and Southeast regions of the continent
include rice, ginger, garlic, sesame seeds,
chilies, dried onions, soy, and tofu. Stir
frying, steaming, and deep frying common
cooking methods.
While rice is common to most Asian cuisines,
different varieties are popular in the various
regions. Glutinous rice is ingrained in the
culture, religious tradition and national
identity of Laos. Basmati rice ispopular in
the Indian subcontinent, Jasmine rice is
often found across Southeast Asia, while
Long-grain rice is popular in China and
short-grain in Japan and Korea.

ASIAN COUNTRIES
 ASIAN COOKING
the emphasis is on smaller portions,
smaller amounts of meats and plenty of
fresh fruits and vegetables.
THE THREE DIETARY
CULTURES OF ASIA
It represents the main groups or types of traditional Asian cooking.

SOUTHWEST
STYLE
It includes cuisines from
India, Pakistan, Sri Lanka,
and Burma. An influence
of Persian-Arabian
civilization.

Curry also became a staple in this dietary

culture

NORTHEAST TRADITION
It comprises China, Korea, and Japan.
This tradition developed to emphasize
using fats, oils, and sauces in
cooking.

 UTHEAST STYLE
SO
It includes Thailand, Laos, Cambodia, Viet Nam,
Indonesia, Malaysia, Singapore, Brunei, and the
Philippines.

The traditional emphasis in this region is on

aromatic and lightly-prepared foods.

The traditional emphasis in this region is on aromatic and

lightly-prepared foods.

Quick stir-frying
Steaming
Boiling
 TOOLS USED TO PREPARE
ASIAN FOODS
WOK DIM SUM STEAMER ASIAN STRAINER
WOK SPATULA HOT POT ASIAN SKIMMERS
WOK LADLES ASIAN KNIVES MANDARIN STRAINER
WOK BRUSH CHOPSTICKS RICE PADDLE
SUSHI MAT
 WOK WOK SPATULA
The wok is the most important piece of
A wok spatula is designed with a curved blade
cookware for producing Asian cuisine. It
so that it can reach food in the rounded
is most commonly used for stir frying,
bottom and sides of the wok. this the
but it can also be used to steam, braise,
idealutensilfor stirfrying. It has a long handle
fry, simmer and smoke food.
so that the chef will not burn his or her hands
while cooking with the pan.

WOK LADLES
Solid ladles used to stir–fry and serve soups,
broths or sauce-rich foods out of the wok.
Perforated ladles, on the other hand, can be
used for collecting vegetables, meats and
noodles that have been cooking in broth or
sauce in the pan.
WOK BRUSH
A wok brush is a wooden brush with
stiff, thick ―bristles‖ that can be used
to scrape and clean the inside of a wok.

DIM SUM STEAMER

The small steamer holds just a few
pieces of dim sum and is used for both
steaming and service.
HOT POT
It has a narrow bottom and a wide top rim.
Usually, the pot is filled with broth, coconut
milk or another liquid.
Ingredients are then placed in the pot and are
cooked at the table.
ASIAN KNIVES
Asian knives are designed for a variety of specialized tasks, from
cutting off the heads of fish to cutting vegetables.

Some are used most commonly in home settings, while others are
designed for professional chefs.

The most popular Asian knife is

the Santoku knife, which is used for a wide variety of tasks.

CHOPSTICKS
Chopsticks are called "Kuaizi" in Chinese and were called "Zhu"
inancienttimes. Chinese people have been using kuaizi as one of the main
tableware for more than 3,000 years.
 ASIAN SKIMMERS
Shabu-Shabu Skimmer
It is used to capture thin slices of meat or
vegetables in a Japanese broth known as
dashi. The pieces of meat or vegetables are
swished around in the pot during cooking.
 ASIAN STRAINER

Cantonese Strainer Mandarin Strainer

It has a deep bowl with coarse It is made of solid perforated metal that is
mesh. It is used for blanching strong enough to remove heavy pieces of
and deep frying Asian foods, food, like a whole duck, from a liquid.
and works nicely with a wok
Rice Paddle
IA rice paddle,called ―shamoji‖ in Japanese, is used to stir rice
and serve it in large scoops out of a rice cooker or a rice serving
bowl.

The shamoji is also commonly used to mix vinegar into rice to

create sushi rice.

Sushi Mat
IIt istheauthentic sushi-making tool.

It is used to roll sushi into the round sushi rolls –

called ―makizushi‖.
 OOKING METHOD
C

Stir Frying Steaming Deep Frying

TYPES OF RICE
GLUTINOUS RICE
Has opaque grains, very
low amylose content,and is
especially sticky when
cooked.

BASMATI RICE
Is an aromatic, long-
grain rice
 LONG GRAIN RICE

Is slim and lengthy, nearly four

to five timeslonger than it is
wide.

SHORT GRAIN RICE

starch than long-grain. The
grains are plump and shorter,
and tend to stick together when
cooked.

REPORTING
 JAPANESE CUISINE
INDONESIAN CUISINE
KOREAN CUISINE
IRANIAN CUISINE
CHINESE CUISINE
LEBANESE CUISINE
INDIAN CUISINE
THAI CUISINE TURKISH CUISINE

VIETNAMESE CUISINE MALAYSIAN CUISINE

 LOCAL DISHES: HISTORY AND ORIGIN
PREPARATION AND COOKING METHODS
LOCAL INGREDIENTS
MAP LOCATION
 HANK YOU!
T