Sr. no.

07010717 – FOREIGN CUISINES (CHINESE & ITALIAN)

10 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Theory

Cuisine of China- I: – Introduction to Chinese Cuisine, Historical Background, Regions & Regional Cooking Styles, Staple food with regional Influences

Cuisine of China-II: Methods of cooking, Equipment & utensils, Ingredients & Dishes

Cuisine of Italy – I: – Introduction to Italian Cuisine, Historical Background, Regions & Regional Cooking Styles, Staple food with regional Influences

Cuisine of Italy – II: Methods of cooking, Equipment & utensils, Ingredients & Dishes

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Must know
Practical

  • May be planned in accordance to theory (Suggested Menus include)
  • MENU 01 Prawn Ball Soup, Fried Wantons, Sweet & Sour Pork Hakka Noodles
  • MENU 02             Hot & Sour soup, Beans Sichwan, Stir Fried Chicken & Peppers Chinese Fried Rice
  • MENU 03             Sweet Corn Soup, Shao Mai, Tung-Po Mutton, Yangchow Fried Rice,
  • MENU 04             Wanton Soup, Spring Rolls, Stir Fried Preparations & Celery Chow Mein,
  • MENU 05             Prawns in Garlic Sauce, Fish Szechwan, Hot & Sour Cabbage, Steamed Noodles
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Must know
Syllabus books

  • Nita Mehta – Italian Vegetarian Cookery, Snab Publishers.
  • Alberto Capatti – Arts and Traditions of the Table: Perspectives on Culinary History, Columbia University Press
  • Italian Cooking by Sanjeev Kapoor
  • Ken Hom – Chinese Cookery, BBC Books
  • Funchsia Dunlop – The Revolutionary Chinese Cookbook, Ebury Press
  • Eileen Yin-Fei Lo – Mastering the Art of Chinese Cooking, Chronicle Books
  • Su Huei Huang, Lai Yen-Jen – Chinese Cuisine, Wei-Chuan Publishing
  • E N Anderson – The Food of China, Yale University Press
  • Parvinder S Bali – International Cuisine & Food Production – Oxford University Press
Admissions