Specialty Cuisine Midterm Exam Review PDF

Specialty Let’s Cuisine Review! Midterm Examination  Vietnamese Cuisine Vietnamese Cuisine Dishes share similarities with Chinese cuisine. French Introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam calle...

Specialty Let’s Cuisine Review! Midterm Examination  Vietnamese Cuisine Vietnamese Cuisine Dishes share similarities with Chinese cuisine. French Introduced baguettes to Vietnam, which were combined with Vietnamese stuffing to become a popular fast food in Vietnam called bánh mì thịt, known overseas as "Vietnamese baguettes“. Eastern Europe The Vietnamese adopted dishes such as stuffed cabbage soup, sa lát Nga (Olivier salad) and bia Tiệp (Czech beer). Malaysia and India Spices including curries were also introduced to Vietnam by these countries.  Vietnamese Cuisine Freshness of food Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried. Presence of herbs and vegetables Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used. Variety and harmony of textures Crisp with soft, watery with crunchy, delicate with rough. Presentation The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.  Vietnamese Cuisine Northern Vietnam A colder climate limits the production and availability of spices. Central Vietnam Abundance of spices were produced in this region. Southern Vietnam Warm weather and fertile soil. Mekong Delta (Western Region) Cuisine relies heavily on fresh products which is abundant in the new land with heavy use of palm sugar, fermented fishes, seafoods and wild herbs and flowers.  Vietnamese Cuisine Rang Dry-fried dishes with little to no oil. Xào tỏi Stir fry with garlic, very common way of cooking vegetables. Nhồi thịt Stuffed with minced meat before cooking. Luộc Boiling with water, usually fresh vegetables and meat.  Singaporean Cuisine Singaporean Cuisine The cuisine has a medium spiciness range, mostly due to the influence from Indian and Malaysian cuisines. 1819 Singapore was established as a British port. 1960 The Singapore government began enforcing more rules and regulations for street hawkers, and relocated these vendors to more permanent locations with the construction of wet markets and hawker centres across the country. Chinese-inspired The dishes that comprise "Singaporean Chinese cuisine" today were originally brought to Singapore by the early southern Chinese immigrants.  Singaporean Cuisine Malay Cuisine Features a unique set of influences, especially from Minang cuisine. Chili Crab Chopped mud crabs are wok-fried in a fluffy, sweet sauce primarily consisting of red chili, tomato paste, and eggs, and served shell-on. Roti John A baguette-style loaf topped with an egg mixture containing minced onion and mutton, pan-fried until the bread is toasty. Hainanese Chicken Rice Poached chicken served slightly pink and perfectly tender.  Singaporean Cuisine Rojak Hodgepodge salad sorts of fruits and vegetables. Fish Head Curry Fresh red snapper head, which is stewed in a thin and spicy South Indian–style fish curry and served in a clay pot. Ayam Buah Keluak The main ingredient—keluak nut, from a mangrove tree—is poisonous when fresh and must be cured before one can safely enjoy its earthy, truffle-like flavor. Fried Hokkien Prawn Noodles This noodle dish is beloved for its assortment of prawns, beansprouts, squid, pork slices, and egg, which are all stir-fried in a prawn and pork stock before being served with sambal relish and calamansi lime.  Singaporean Cuisine Sup Tulang Bone Soup is a little-known dish, even among locals. Kaya Toast Slices of soft bread are toasted and slathered with kaya, a sweet jam made with coconut milk, pandan leaf, eggs, and sugar. Bak Kut Teh Contain pork ribs stewed in a mixture of various herbs and spices, and was perhaps a tonic for the Chinese indentured laborers who consumed a cheaper, bone-only version. Nyonya Kueh Colorful and bite-sized, Nyonya kueh (cake) are a delightful way to end any street food tour in Singapore.  Singaporean Cuisine Har Cheong Gai Fried chicken, Cantonese-style. Hainanese Curry Rice Hearty dish consists of pork chop, fried egg, and braised cabbage smothered in a thick but mild curry.  Thai Cuisine Thai Cuisine Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. David Thompson An expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish”. Venerable Buddhadasa Bhikku He wrote that Thai people learned how to use spices in their food in various ways from Indians. Lady Plian Bhaskarawongse She found that Thai cuisine had a strong gastronomical cultural line.  Thai Cuisine Maria Guyomar de Pinha A woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya. Constantine Phaulkon A Greek adviser to King Narai. Columbian Exchange Portuguese and Spanish ships brought new foodstuffs from the Americas. Bangkok Influenced by Teochew and Portuguese.  Thai Cuisine Central Thai Cuisine of the flat and wet central rice-growing plains. Isan or Northeastern Thai Cuisine of the more arid Khorat Plateau, influenced by the culture of Laos and also by Khmer cuisine. Northern Thai Cuisine of the cooler valleys and forested mountains of the Thai highlands. Southern Thai Cuisine of the Kra Isthmus which is bordered on two sides by tropical seas.  Thai Cuisine Pad Thai Stir-fried noodles. An iconic Thai dish. Khao Soi Thai Coconut Curry Noodle Soup. Pad Kra Pao Moo Stir-Fried Thai Basil and Pork. Laab Spicy, salty and hot salad. Specialty of North-eastern Thailand.