Introduction To Asian Cuisine PDF

Asian Cuisine BSHM-3D/GROUP 1 BSHM-3D / GROUP 1 Flor L. Barrameda Joshua Jay Bona Ashley Gua Jenny S. Belmonte Jenie V. Aguirre Rani Lyn S. Aquino Geraldine A. Amador  History of Asian Cookery Review of HACCP Review of Hygiene, Sanitation, and Safety Practices Organization...

Asian Cuisine BSHM-3D/GROUP 1 BSHM-3D / GROUP 1 Flor L. Barrameda Joshua Jay Bona Ashley Gua Jenny S. Belmonte Jenie V. Aguirre Rani Lyn S. Aquino Geraldine A. Amador  History of Asian Cookery Review of HACCP Review of Hygiene, Sanitation, and Safety Practices Organization of Kitchen Department Mis-en-place The Art of Garnishing ❖ The largest and most populated continent on Earth ❖ Has 48 countries and is home to roughly 60% of the worlds population ❖ Its area is 44.58 million square kilometers ❖ 30% of the Earth’s total land area ❖ Has the Earth’s highest elevation point is at the Summit of Mt. Everest in Nepal. ❖ Has the Earth’s lowest land elevation point which is the Dead Sea, located at the border of Israel and Jordan.  Cuisine refers to a style or method of cooking that is characteristic of a particular culture, region, or period. It encompasses the ingredients, techniques, and dishes that define the food practices of a specific group of people.  Incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Asian cuisine is famous for its use of spices when preparing their meals Most common and staple ingredients are rice, ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Their common cooking methods are Stir Frying, Steaming, and Deep Frying.  dates back to ancient times when people relied on hunting and gathering for their food sources. The development of agriculture around 8000 BC revolutionized the way people lived and ate. Rice became one of the most important crops grown in Asia, and it remains a staple food today. Other crops such as wheat, barley, and millet were also cultivated, leading to the development of new dishes and cooking techniques. In addition to rice and grains, seafood was an important part of pre-historic Asian cuisine. Additionally, fermentation played a significant role in preserving food during this time period.  The history of Asian cuisine is deeply intertwined with trade. The Silk Road, a network of trade routes stretching from China to the Mediterranean, played a crucial role in introducing spices, ingredients, and cooking methods across Asia. Spices like ginger, garlic, and chilies became staples, adding depth and complexity to dishes. Cultural exchange also played a significant part.  During the medieval period in Asia, which spanned from the 6th to the 15th century, food and cooking practices underwent significant changes due to various factors such as religion, trade, and politics.  Because plant food rich in carbohydrates and protein are often so tasteless, Asian people began devising recipes and using attractive food presentations to alter perception of taste and make these foods more appetizing and tasty. It also paved the way for food preservation to flourish.  Asian cuisine is a diverse and flavorful cuisine that reflects the region's rich history and cultural influences. From its ancient origins to its modern-day popularity, Asian cuisine has a fascinating history and a unique flavor profile that sets it apart from other cuisines.  Hazard Analysis Critical Control Points A management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Was born out of the space race in the 1960s. Developed by NASA, Pillsbury, and the U.S. Army to guarantee safe food for astronauts, it quickly gained traction and became a global standard. Has been recognized as a crucial tool for controlling foodborne illness since the 1960s.  Identifies food and procedures most likely to cause foodborne illness Develops procedures to reduce the risk of an outbreak Monitors procedures to keep food safe Verifies that the food served is consistently safe  (Critical Control Point) is a step in the food production process where preventative measures can be applied to prevent, reduce or eliminate a food safety hazard, such as bacterial growth or chemical contamination Critical control points exist at every stage of the process, from purchasing ingredients to the moment the product is consumed. How to identify critical control points? To identify the critical control points in your food business, you must first identify all of the food safety hazards that could reasonably occur. Food safety hazards are classified as biological, chemical or physical. 1. Conduct Hazard Analysis 2. Determine Critical Control Points (CCPs) 3. Establish Critical Limits 4. Establish Monitoring Procedures for CCPs 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish a Record Keeping System What is Hygiene? What is Sanitation? What is Safety Practices?  Personal Hygiene Environmental Hygiene Hygiene is the practice of keeping yourself and Domestic Hygiene your surroundings clean, especially in order to prevent illness or the Food Hygiene spread of diseases.  Basic Sanitation Environmental Sanitation The process of keeping places free from dirt, Community-led Total infection, disease, etc., by Sanitation removing waste, trash and garbage, by Emergency Sanitation cleaning.  Proper use of PPE A set of Procedures, Follow Safety Guides rules, and processes designed to ensure health and safety of people in the workplace. Use Proper Equipment and Cautions Signs  Chef de Partie (Station Executive Chef: Oversees Sous Chef: Assists the Chefs): Responsible for entire kitchen, menu Executive Chef and specific sections (e.g., planning, and quality supervises kitchen staff sushi, dim sum) control  Commis Chef: Junior Kitchen Assistants: Help Pastry Chef : Specialized in chefs who assist the with basic tasks and Asian desserts and pastries. Chef de Partie preparations  Sushi Station: Focuses Dim Sum Station: Wok Station: Prepares stir- on sushi and sashimi Specializes in fries and other wok dishes preparation dumplings and small bites  Garnish and Prep Sauce Station: Prepares Station: Prepares and manages various garnishes and sauces and condiments ingredients  is a French term for " put in a place ) or having all your ingredients measured , cut , peeled , sliced, grated , etc. before you start cooking. practicing mise - en place has always been the key to assembling meals quickly. 1. Read the entire recipe. 2. Gather and prepare your ingredients. 3. Arrange the ingredients. 4. Prepare your workplace. 5. Prepare the equipment that you need that includes the soup pan , bowl , pans , etc.  by making sure ingredients are prepped and workstations are organized before you begin assembling a dish, you'll save time. What is garnishing? -from the french word "garnir" means to decorate or furnish - garnishes meant to compliment, to give, color, flavor, and nutriment to foods. foods that are vary color do not need garnishes. over decorated food should be avoided purpose of garnishing -visual appeal - flavor enhancement - plate filler - dish identification 03 tools for garnishing - vegetable peeler - zester -butter curler - melon baller - decorating spatula - paring knife - fluting knife - tourñe knife 03 rules for ganishes or garnishing -the garnish should be edible - it should be natural and fresh looking and clean - it should be simple -it should not be expensive but must be interesting 03 Example of Garnishes: 03 REFERENCES: https://www.slideshare.net/?fbclid=IwZXh0bgNhZW0CMTAAAR2ljKSxGl_ZJjfFGbieLQ79iLMhFbzLliaV1iKJqbS3W5_Ny2w54QkP7Fc_aem_NKD DBSjCPtg1wBHwl_Ao3Q https://humanitarianglobal.com/types-of-hygiene/ https://humanitarianglobal.com/types-of-sanitation/ https://www.chas.co.uk/blog/what-are-safe-working-practices/ https://www.slideshare.net/slideshow/introduction-to-asian-cuisine-north-central-west-south-east-southeast-asia/266118974 https://www.slideshare.net/slideshow/hmpe-3-lesson-1-introduction-to-asian-cuisine/259255380#3 https://www.chefiica.com/blogs/culinary-skills/a-culinary-journey-through-time-the-history-of-asian-cuisine https://www.savourofasia.com.au/blogs/news/history-of-asian-food https://www.freedomgpt.com/wiki/history-of-asian-cuisine  Flor L. Barrameda Joshua Jay Bona Ashley Gua Jenny S. Belmonte Jenie V. Aguirre Rani Lyn S. Aquino Geraldine A. Amador