European Cuisine

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Paper 04: Food production operation and management Module 39: European Cuisine THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Prof. O.P. Kandhari, Content Reviewer Institute of Tourism and Hotel Management, Budelkhand, University, Jhansi ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title European Cuisine Module Id 39 Pre- Requisites Basic Cooking knowledge and Location of Europe Objectives To study the cuisines of different culinary regions of Europe Keywords Pasta, Stews, Casserole dishes, Sauces, Desserts, Cheese, Sausages, Appetizer QUADRANT-III Points to Ponder RISOTTO: a traditional rice dish from northern Italy made from sticky rice namely ARBORIO. Creamy in texture. PAELLA: Traditional saffron rice dish from Spain cooked along with a variety of ingredients namely, fish, seafood, vegetables, meats in a large pan known as “PAELLA”. PAMESAN: A hard Italian cheese used extensively in cooking Italian dishes. QUICHE LORRAINE: A traditional French tart made with bacon in a custard filling. TAPAS: A small plate of assorted tidbits consumed with a drink during late afternoon in Spain. BALSAMIC VINEGAR: A traditionally prepared herb flavored vinegar from sweet white wine grapes in northern Italy, being used worldwide in culinary preparations. PASTA: Staple Italian food prepared from semolina/ flour, eggs, olive oil and water. SMORREBROD: Scandinavian open faced sandwich. Suggestive Readings What 's Cooking Italina by Penny Stephs What's Cooking Pasta by Tom Bridge? Professional Cooking by Gisslen. Culinary France by Konemann. Culinary Germany by Konemann. Culinary European Specialities by Konemann. The Concise Larousse Gastronomique by Hamlyn. Modern Cookery VOL-II by Thangen . E. Phillip International Cuisine and Food Production management by Parvinder. S.Bali. Food around the world, cultural Perspective by Magaret Mc Willliams. .

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Section C Restaurants
SECTION C RESTAURANTS This section provides information on group-friendly restaurants. Dine local with Oklahoma City restaurants that are able to accommodate large groups. Cattlemen’s Steakhouse Charleston’s Bricktown Mickey Mantle’s Steakhouse Toby Keith’s I Love This Bar & Grill Vast Group Restaurants: Oklahoma City Originals Bellini’s Located in the beautiful Waterford complex at 63rd and Penn., Bellini's features a patio that overlooks a reflective pool and cascading waterscape and offers culinary pleasures with old world ambiance. http://www.bellinisokc.com/homepage 405-848-1065. Ask for manager Email: [email protected] Bricktown Brewery The Bricktown Brewery is a traditional American brew-pub, offering some of the best handcrafted beers available and surprisingly good food. The legendary hickory smoked BBQ goes great with their award-winning handcrafted beer. The Brewery is a perfect place for large groups, with three private rooms and a large semi- private room. The Brewery offers food and beverage service for up to 600 in a fun and casual atmosphere. http://www.bricktownbrewery.com/downtownokc/ (405) 232-2739 Email: [email protected] Café 7 Casual Italian eatery providing specialty & design-your-own pizzas, pastas, sandwiches & salads. http://cafe7okc.com/ (405) 748-3354 Email: [email protected] Castle Falls Oklahoma City's historic Castle Falls is nestled on 5 acres; conveniently located near downtown, the airport and Interstate 40. Castle Falls' features European cuisine impeccably prepared and presented by French Executive Chef Noel and German Chef de rang Nina Cook. Owner/operators and lifelong friends Amy Rollins and Lou Ann Forman add the American Woman touch creating a Euro-American ambience unparalleled in Oklahoma City! Castle Falls offers private dining any day or evening in the castle (restaurant) for 2 to 50 guests or in the hall event center 50 to 250 guests.
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Savoury • Sweets Breakfast • Scones • Soups
Savoury • Sweets Breakfast • Scones • Soups Gluten Free • Vegan Sweets Range 40 Contents Gourmet Muffins 42 Texas Muffins 44 About Us 4 Sweet Breads 46 Traditional Greek Sweets 48 Savouries Range 6 Gourmet Filos 8 Breakfast Range 50 Premium Filos 10 Premium Vegan Filos 12 Scones Range 54 Provençale Quiche 14 La Grande Quiche 16 Soups Range 58 Home-Style Round Lasagne 18 Square Lasagne 20 Finger Food Range 62 Petite-Round Lasagne 22 Finger Food Platters 64 Frittatas 24 Mini Muffins 66 Gourmet Rolls 26 Savoury Tarts 28 You’ll be proud to Vegan & Gluten-Free Range 68 Deep Dish Pies 30 Vegan 70 Connoisseur Pies 32 Gluten Free 72 serve Helen’s Tortilla Bakes 34 People eat with their eyes before they start tasting. Savoury Muffins 36 That’s why we create delicious food that is still made by Side Recipes 74 hand not machine, giving it the appearance that it has Gourmet Scrolls 38 been created from scratch in your kitchen. Combined with a passion and love that’s added to every Helen’s product, Freezing & Defrosting Tips 78 you’ll want to tell people you made it yourself. Our People 80 Marketing Support 82 Supporting you all the way 83 3 For over 25 years Helen’s European Cuisine Whilst the business has grown, the love and have been hand-making wholesome and passion behind every Helen’s product hasn’t traditional savoury and sweet food, just like changed. To deliver a complete authentic Yia-ya used to make! The desire to bring looking and tasting product solution, to cafes happiness to people through food and bring and restaurants, handmade with local fresh friends and family together is entrenched in ingredients, using Helen’s traditional recipes.
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Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
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How Snobbery Helped Take the Spice out of European Cooking
ON AIR NOW WNYC Radio the salt FOR FOODIES How Snobbery Helped Take The Spice Out Of European Cooking March 26, 2015 · 11:22 AM ET MAANVI SINGH A 16th century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today. Paul Lacroix/Wikimedia My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream. The North Indian cuisine I grew up eating is about melding together distinct, disparate flavors and building up layer upon layer of spice and seasoning. Much of European cuisine, by contrast, is about combining complementary flavors — think potatoes with leeks, or scallops with white wine. A recent study tried to explain the divide in Eastern and Western culinary philosophy through some nifty data crunching. Researchers from the Indian Institute for Technology in Jodhpur looked up the ingredient lists for more than 2,000 Indian recipes. They then analyzed the chemical components of these ingredients, looking at the compounds that, when combined, give foods their taste. They concluded that what makes Indian cuisine so exquisite is its tendency to bring together lots of different ingredients with flavor molecules that don't overlap. That's quite different from how Western cuisine works — previous research has shown that it relies on pairing ingredients that, at the molecular level, share lots of similar flavor compounds.
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Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
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Flavor Pairing in Medieval European Cuisine: a Study in Cooking with Dirty Data Kush R
Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data Kush R. Varshney,1 Lav R. Varshney,1 Jun Wang,1 and Daniel Myers2 1IBM Thomas J. Watson Research Center 1101 Kitchawan Road, Yorktown Heights, NY, USA fkrvarshn,lrvarshn,[email protected] 2Medieval Cookery [email protected] Abstract are usually, but not exclusively, applied in domains histor- ically associated with creative people, such as mathematics An important part of cooking with computers is us- and science, poetry and story telling, musical composition ing statistical methods to create new, flavorful in- and performance, video game, architectural, industrial and gredient combinations. The flavor pairing hypoth- graphic design, the visual, and even the culinary, arts” [Colton esis states that culinary ingredients with common and Wiggins, 2012]. chemical flavor components combine well to pro- duce pleasant dishes. It has been recently shown 1 Introduction that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. The cooking of food and human evolution are intertwined. One could go so far as to argue that it is cooking that makes us Such data-driven analysis compares the chemistry human. We are naturally drawn to foods high in fat and sugar of ingredients to ingredient sets found in recipes. because of the nourishment we received from such foods dur- However, analytics-based generation of novel fla- ing our evolution in resource-poor environments. However, vor profiles can only be as good as the underlying we are also drawn to foods with complex layers of balanced chemical and recipe data.
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Exploring International Cuisine | 1
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Bistrot De Venise
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Italian Cuisine: Characteristics and Effects
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Eating Spain: National Cuisine Since 1900
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