continental cuisine

INTRODUCTION

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INTRODUCTION

Continental cuisine, or alternatively Continental cuisine, is a generalised term

collectively referring to the cuisines of Europe and other Continental countries.

[1] Continental cuisine or Continental cuisine includes that of Europe including

(depending on the definition) that ofRussia,[1] as well as non-indigenous cuisines

of North America, Australasia, Oceania, andLatin America, which derive

substantial influence from Continental settlers in those regions. The term is used

by East Asians to contrast with Asian styles of cooking.[2] (This is analogous to

Westerners referring collectively to the cuisines of East Asian countries asAsian

cuisine.) When used by Westerners, the term may sometimes refer more

specifically to cuisine in Europe or continental; in this context, a synonym

is Continental cuisine, especially in British English.

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Grilled steak

Home fried potatoes

The cuisines of Continental countries are diverse by themselves, although there are

common characteristics that distinguishes Continental cooking from cuisines of

Asian countries[3] and others. Compared with traditional cooking of Asian

countries, for example, meat is more prominent and substantial in serving-size.

[4]Steak in particular is a common dish across the West. Similarly to some Asian

cuisines, Continental cuisines also put substantial emphasis on sauces as

condiments, seasonings, or accompaniments (in part due to the difficulty of

seasonings penetrating the often larger pieces of meat used in Continental

cooking). Many dairy products are utilised in the cooking process, except

in nouvelle cuisine.[5] Wheat-flour bread has long been the most common sources

of starch in this cuisine, along with pasta,dumplings and pastries, although

the potato has become a major starch plant in the diet of Europeans and their

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diaspora since the Continental colonisation of the Americas. Maize is much less

common in most Continental diets than it is in the Americas; however corn meal,

orpolenta, is a major part of the cuisine of Italy and the Balkans.

Central and Eastern Continental cuisines

Main article: Central and Eastern Continental cuisine

Belarusian potato babka

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Polish pierogi

Romanian Sărmăluţe cu mămăligă

Czech Vepřo-knedlo-zelo

Russian pirozhki

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Hungarian gulyás

Northern Continental cuisines

English Sunday roast

Norwegian smørbrød

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Finnish sautéed reindeer

Scottish haggis, neeps, and tatties

Irish stew

Swedish meatballs

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Lithuanian cold borscht

Southern Continental cuisines

Main article: Mediterranean cuisine

Bosnian ćevapi

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Macedonian Tavče Gravče

Croatian žganci

Maltese octopus stew

Cypriot bamies

Serbian Đuveč

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Greek salad

Portuguese amêijoas à bulhão pato

Italian polenta with rabbit

Portuguese cozido

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Italian risotto alla milanese

Spanish paella

Italian spaghetti alla carbonara

Spanish tapas

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Neapolitan pizza

Continental Continental cuisines

Austrian schweinsbraten withsemmelknödel

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French carbonnade flamande

Belgian moules frites

French magret

Dutch Boerenkoolstamppot withrookworst

French fondue savoyarde

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German Sauerbraten with potato dumplings

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RESEARCH OBJECTIVES

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RESEARCH OBJECTIVES

1. To find the Overview of Continental .

2. To find the Cuisine of Continental .

3. To find the Food of Continental .

4. To find the Dishes of Continental .

5. To find the Dining of Continental .

6. To find the Receipes of Continental .

7. To find the Food Style of Continental .

8. To find the Food Equipment of Continental .

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METHODOLOGY

1.Desk research, which includes: books, Internet, magazines and journals.

2. Through personal and telephonic interviews.

3. Through correspondence with export managers, owners of vineyards and

eminent people in the industry by means of e-mail and paper mail.

4. By attending shows, seminars, lectures, talks, forums, etc.

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LIMITATIONS

1. Non-availability of appropriate books regarding the subject.

2. Contradictory statements regarding Continental food in different books.

3. Lack of opportunities to solve queries regarding Continental Food.

4. Since the subject of Continental food is a very new one, gaining knowledge

from the people concerned was very difficult as few experts are available in

this field.

5. Trying to gain access to these experts to interview them was another

problem.

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CONCLUSION

One of the old & richest cuisine of India has now become limited in small region.

They has been great attempt at bringing back the glory of the past.

There are no famous chefs except chef qureshi who really done the great work for

the Cuisine of Continental .

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SUGGESTIONS

We have to introduce the Continental Cuisine to different kind of people and

region in more effective way for example Dumpukht is doing for all over the

country.

As well as in this age of experimentation fusion of cuisines is attracts lots of people

for example last year Hotel Niko Metropolitan fused Continental the Japinese

cuisine and people really appreciated the concept.

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BIBLIOGRAPHY

INTERNET

www.google.com

www.ask.com

NEWSPAPER

Hindustan Times

The Times of India

MAGAZINE

First City

FHRAI

Hotelier

HOTEL

Bristol , Gurgaon, New Delhi

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ANNEXURES

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QUESTIONNAIRE

Name:__________________________________________

Age:______________________________________________

Address:_________________________________________

Q.1 How often do you dine out ?

Weekly

Fortnightly

Monthly

Seldom go out

Q.2 When you dine out which cuisines do you prefer the most ?

Chinese

South Indian

Continental i

Mughlai

Q.3 How did you come to know about it ?

Friends

Television

Newspaper

Any other Source

Q.4 Which Continental delicacy do you prefer the most ?

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Shorba

Korma

Biryani

Kebabs

Any Other

Q.5 Which of the Continental cuisine characterictics do you enjoy the most ?

Spices and Flavour

Richness of Cuisine

Cooking Methods

All the above

Q.6 What shortcomings do you feel that Continental cuisine has ?

Too rich

Too Oily

Lenghty Cooking Methods

Unavailibility of authentic Continental Cuisine at your place

Any Other

Q.7 How you think that any changes in the Continental Cuisine will help in the

betterment of the same ?

Yes

No

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Q.8 How do you rate the Service Standards of Continental Cuisine ?

Excellent

Good

Fine

Bad

Q.9 How often do you cook Continental cuisine at your house ?

Daily

Weekly

Fortnightly

Do not cook

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