Transcript Chapter 11 - Cloudfront.net

Chapter 11
Global Cuisine 2:
Europe, the
Mediterranean, the
Middle East, and
Asia
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
France
 French cuisine most influenced by the marriage of Henri II to
____________________________(an Italian)
 Home to “_____________ Sauces”
 _______ cuisine eventually became “cuisine classique” and
later “nouvelle cuisine” as chefs in the late twentieth century
embraced __________dishes and __________ flavors.
 Each of France’s regions has a unique gastronomic identity,
characterized largely by its geography.
 Foie Gras: ___________________________________
 Poulet de Brasse: _____________________________
 Cassoulet: ______________________________
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Italy
 Greek introduced ________________________to
southern Italy
 Often called “la cucina povera” – cuisine of ________
 The “____________ Exchange,” named for explorer
Christopher Columbus, brought many new foods to
Europe, which rapidly found homes in Italian cuisines.
 Regional cuisines:
 Northern: lots of ____________________________________
 Central: ____________________________________________
 Southern: _______________________________________
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Spain
 Spain is bordered on several sides by ___________,
allowing easy trade with both nearby neighbors and
distant lands.
 ____________ introduced citrus fruits, almonds, spices
 Spain’s geography covers a wide variety of terrains, so
naturally its regional cuisines vary considerably
> northern regions: ___________ cookery
> northern interior is famous for ___________
> southeast coast is famous for
____________________________________________
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Morocco
 The Arabs introduced saffron, ginger, cumin, and cinnamon,
and combining ___________ and __________ tastes.
 pastries and sweets use sugar and honey abundantly
_______________________________________________
 ______________ mixtures are used extensively in Moroccan
cuisine: ___________________________________________
 ____________ is the national dish of Morocco. Chefs steam the
tiny grains in a couscoussière, a specialized earthenware or
glass cooking vessel.
 Choua: steamed forequarter of ________________________
 Meshoui: whole roasted _______________
 Harira: stew of _________________________________
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Greece
 __________ wrote the world’s first cookbook
 Greece’s abundant ______________have perhaps made
the most basic contribution to its cuisine and to its culture.
 __________is the universal fat, and cured olives are widely
eaten and exported.
 One dish that is synonymous with Greece is
____________________________________________
 ___________ and _______________are the two most
important flavoring agents used in Greek cuisine.
 ______________ is a honey-sweetened pastry made with
phyllo dough and chopped nuts.
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Tunisia
 ___________ condiments are a major component of Tunisian
cuisine.
 The strong regional ______________is found here as well,
expressed as a passion for honey and fruits, especially dates.
 Northwest Tunisia is known for its
________________________________________________
 _________are particularly prominent in the Tunisian diet, as
are eggs, olives, and pastas. _____________is also
abundant.
 Chermoula: mixture of pureed
________________________________________________
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Egypt
 Though Egypt is part of the “Fertile Crescent,” most of the
country is _________, and today it imports more than
_______ percent of its food.
 Despite changing economic and demographic patterns,
Egyptians still enjoy ________ along the coast and in
Alexandria, but savor a ____________ cuisine elsewhere.
 _______________ are popular. A common variety is eish
baladi, which is sprinkled with duqqa, a ___________ mixture.
 ___________, shredded meat served in a pita with tahini and
analogous to the Greek gyros, may also be a ________food.
 Ful medames: national
________________________________________________
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Iran
 Iran, or Persia, is one of the world’s oldest continuous
civilizations, having been established around 7000 BCE.
 A major influence on Iranian culture and cuisine came from its
presence on the ancient Silk Road, which was a conduit for
ingredients such as ________________________________.
 The basic Iranian meal pattern is to have
________________________________________________
 Stuffed meat and vegetables, known as dolmehs, are
_______________________________________________
 Desserts tend to be extremely sweet, and many are inspired
by ____________________ pastries.
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Saudi Arabia
 A typical Saudi meal involves a large communal platter
heaped with ___________ and garnished with _________
and _______________ dishes, flatbreads, and fresh
pickles.
 Baharat (spice mixture
______________________________________________
 ___________ are extremely important, and have been
cultivated in Saudi Arabia for more than 4,000 years.
 A common lamb dish is
______________________________________________
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China
 First to ___________ fire and apply it to cooking
 Chinese cuisine is based on the _______________philosophy
of the Tao (food should be kept in its ____________state)
 _________(fermented soy beans in brine) originated in China
 Red cooking: long, slow braising in ___________________
 Mandarin: northern region of China; refers to the elaborate
specialties prepared for the
______________________________________________
 Szechwan and Hunan: best known for its ______________
 Canton cuisine was the first to be introduced to the _____
 Cantonese immigrated to California during _______ rush
 Notable
dishes_________________________________________
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Japan
 __________ drinking ceremonies common
 Flavors of __________________________________
 Westerners introduced cooking techniques like
___________and ____________, which was quickly
adopted as tempura.
 The word for cooked rice, _________, also means meal
 The other major agricultural product is ___________.
 The Japanese prioritize quality over quantity in their
food, prizing each _______________ individually.
 ____________ appeal is as important as the food itself,
so preparation and presentation are meticulous.
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India
 Indians today are largely of the _________ faith, which promotes
vegetarianism and discourages _________________________.
 The British left the most profound impact of all on Indian cuisine.
They introduced _____________________________________
 Garam masala: strong-tasting ____________________________
 Curry is not really a spice; it is a dish. Some specific spices used in
curry dishes include ____________________________________.
 cooking method in northern India is ____, a type of steaming in which
preparers cover the cooking pot and seal it with strips of _________.
 ___________ and crackers are commonly eaten with meals
 Tarka: technique of scattering dry ____________________________
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