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.