Presented by: Jeremy Troupe-MasiApril 30th, 2012

Illustration show various regions and landscapes within China

Stir-FryingDeep-FryingSteamingRed StewingPoachingBoilingRoastingBarbequeCold mixing

Stir-Frying is a quick cook method over high heat, while constantly moving and tossing food. The key is to not allow food to sit for too long; allows meat to stay juicier and vegetable to be crisp.

Tools used in this method include:WokChopsticksWooden SpoonsOil

Very common method of cooking todayDeep-Frying is the art of using larger

amounts of oil(Vegetable oils, Peanut Oils, Lard, etc..) to cook food: at temps of 350 degrees and up.

Tools need to Deep-Fry include:Deep-Fryer either Electronic or Wok OilStrainer

Is one of the more uniquely Chinese methods of cooking.

Similar to normal stewing but instead food is cooked in large quantities of soy sauce and water rather than just water.

Ingredients used for RED StewingSoy Sauce(Light/Dark)Brown Sugar or MolassesWaterSherry or Rice Wine

Woks-The wok is a multi-functional piece of cookware. Not only can it be used for stir frying, but also boiling, deep fat frying and steaming

Bamboo Steamers-are used for steaming all manner of food: Dim sum, Peking duck pancakes, fish and vegetables. They come in many different sizes and are often used in conjunction with a wok, adapted with a simple metal stand.

Cleavers-The Chinese Chopper is a very versatile tool. Besides offering a blade with which to cut items:-The back of the chopper (opposite to the blade) may be used to tenderize meat, by bashing onto the meat repeatedly.-The wide side of the blade may be used to crush garlic or for carrying chopped items to the wok.

Chopsticks-Cooking Chopsticks are made of bamboo and are generally much longer than normal chopsticks. Mastering them allows the cook to easily turn and manipulate items in the pan with much more dexterity than a spatula or even tongs.

Rice Cookers-These cook rice via the full absorption method (no excess water), and allows the chef to attend to cooking the main dishes. (Very Modern item used in Chinese kitchens)

SaltSourSweetSpicyBitterThe Chinese believe the most important

elements that help us to appreciate the taste are color, aroma, flavor and texture. All these elements have to be well balanced to form a harmonious whole and this is the central principle of culinary art

Ginger-Perfect combo of Aroma-Spicy Bite, Natural Sweetness Basil- Subtle pepper flavor, into sweet flavor, delicate menthol

flavor Hot Mustard-Pungent, Horseradish like-feircness Coriander(cilantro)- similar to parsley; citrus like flavor-Dry/Fresh Garlic- Most widely used in Ingd. in world; very aromatic, unique

flavor Star Anise-Licorice Flavor Sichuan Peppercorn-Reddish brown berries, uniquely woodsy

smell, pleasantly numbing tang 5 Spice Powder- Ground Cloves, Cinnamon, Fennel Seeds, Star

Anise, and Szechuan Peppers.

Graph shows a good idea of Chinese daily food consumption (recommended)

Traditional Chinese diets are very balanced

May not meet the recommended daily consumption; but always balanced

Most common beverage in Asia(2nd in world next to H2O)

Tea was discovered in AsiaHighly Profitable ExportAll Chinese Tea is good for weight lossTea is consumed without sugar or milk served

plainMost popular Teas: 1.Black 2. Green 3.Oolong

Finding show beer has been brewed as far back as 7000 B.C.

Very Minimal ScaleModern beer brewery wasn’t introduced until

19th century from Germany & Russia Popular Chinese Beer: 1. Sapporo 2.

TsingtoaJapanese Rice Lager & also a Lager

Legend says that Chinese invented method of making alcohol

Baijiu- Literally means white alcoholChinese call it wineOver 5,000 of historyVery distinctive taste & smell

Ingredients2 cups enriched white rice4 cups water2/3 cup chopped baby

carrots1/2 cup frozen green peas2 tablespoons vegetable oil2 eggssoy sauce to tastesesame oil, to taste

(optional)

Ingredients:One 5 to 6 pound duck8 cups water1 slice ginger1 scallion, cut into

halves3 tablespoons honey1 tablespoon white

vinegar1 tablespoon sherry1 1/2 tablespoons

cornstarch, dissolved in 3 tablespoons water

Scallions for garnish

Energy crisis, and wood shortage in early Chinese history would leave an impact that would shape their eating patterns/methods/beliefs for forever.

Chinese chefs prize their cleavers which they use for: Slicing Chopping Scooping Mincing Mashing

-Ruth Rodale Spira, (1974). Naturally Chinese. United States: Library of Congress

Gastronomy literally means Art & Science of Food.Which is the objective of this classInvolves discovering, tasting, experiencing,

researching, understanding.Gastronomist in Training

-Hsiang Ju Lin & Tsuifeng, (1969). Chinese Gastronomy. New York: K.S. Ginger Company Inc.

Jaqueline M. Newman, (2004). Food Culture in China. United States:British Library Cataloguing

Grace Young, (1999). The Wisdom of the Chinese Kitchen. New York City: Simon & Schuster