Cookery is defined as a chemical process as the mixing of ingredients. The application and withdrawal of heat, decision making, technical knowledge and manipulative skills. In the more advanced stage a further elements occurs that of creativity. Cookery is stage to be both an art and a technology.

The art of cooking is an ancient. The first cook was a primitive man, who had put a chunk of meat close to a fire, which he had a lit to warm himself. He discovered that the meat heated in this way was not only tasty but was also easier to masticate. From this moment in unrecorded past, cooking has evolved to reach the present level of sophistication.

Italian cookery.

Indian cookery.

French cookery.

Chinese cookery.

Thai cookery.

Japanese cookery.

American cookery.

English cookery.


Italian cuisine

The Italian brought their culinary skills to France in 1533 and justifiably claims to have influenced French cooking. Italy is noted for its pastas, risottos, cheese, pizzas, and much more. Examples of some more popular food are as follows:

 

Gnocchi: There are several kind of gnocchi made from choux paste, potatoes or semolina.

Mine stroni: A vegetables food containing pasta served with cheese.

Parma ham:  This ham is mostly cut into thin slice and eaten raw.

Salami: A cured pork sausage which is cut into very thin slices.

Parmesan cheese: A very hard cheese which is grated and used for cooking.

Italian cheese cake: Italian cheese cake can be made using Italian cheese, curd, flour, sugar, egg etc.



Indian cuisine

Culinary history of India includes the skills, technical, historical and regional influences. Regional and caste also play very important role in influence in Indian cuisine. This is land of many religions where bhuddist,Hinduism,japanism and Sikhism were born, faith from other lands , Islam , Christianity. Buddhism and japnism preached “AHIMSA “and many become vegetarians. Some religion restriction will not allow people to eat beef or pork or they are completely vegetarians.

Many Indian eat no meat or fish for religious reasons and there ia an abundance of vegetarian dishes in Indian cooking. In southern India in particular meat is seldom eaten. Highly spiced dishes are popular and served with a lot of rice, vegetables and various pulses (dal).

In northern India, meat and fish dishes are also popular and cooked. Fresh spices (chilly, coriander, cumin, Ginger, Turmeric, cardamom, cinnamon) are used in abundance everywhere. A little water is added to them to make a thick highly aromatic, curry paste this is particularly fiery in the madras region in the hot south of the country.  Rice, coconuts and sour milk products such as yoghurts play an important role. Ghee or clarified butter is often used for friying. In northern India the tandoor a conical clay oven, has for centuries been used to cook food on skewers and quickly baked in the oven. Throughout India, food is stir fried in large , heavy pots.


THE GOAN CUISINE: The goan cuisine has Portuguese influence, the Christians eat bread and Hindus eat rice and chapattis. The goanese food is spicy and sour. Example Pork vindaloo , Goan fish curry.


SOUTH INDIAN CUISINE: The state tamilnadu, Karnataka, Andhra Pradesh and Kerala’s cuisine have a lot of similarity. Common basic ingredients that are used for the above cuisine are tamarind, hot red chilies, coconut, mustard, curry leaves, urad dal, rice powder etc. in southern cuisine were influenced by Syrian Christians and Muslims.


KASHMIR: This is the northern region of the country and Kashmir food or cuisine were influenced by Persia and afganistan.The dishes are very rich and fruits , nuts, saffron and nutmeg are added.Some other popular dishes are  Tnadoori chicken, kebabs, seek kebabs, aloo matar , shahi paneer, shami kababs etc. The piopular breads are chapatti’s , rotis,parathas , stuffed parathas, roomali rootis, nans, bhathuras etc.


BENGALI CUISINE: Fish is very popular and the dishes are prepared with mustard oil. Poppy seeds are used is some more preparations. It gives a distinct flavor and taste. Some popular dishes are more, louche deep fried bread, singharas (samosas) sores dharosh (bhindi) ,Ras malai ( Bengali mithai) etc.



FRENCH CUISINE

French cuisine is known by the world as one of the fine cuisine and the oldest cuisine. French cooking is less complicated while cooking but the garnish served is more complex. It has a delicate flavor as herbs and spices are used which creates a suspicion in one’s mind if they are in corporate in the dishes. Great emphasis is laid on sauce so it is often called sauce cookery. Each ingredients speaks its own language in French cuisine, wine is used in French cuisine to enhance flavor as well as taste.

The most important rules in French cuisine is to use the best ingredients and the proper blend of color and taste of ingredient. Garnish, accompaniment and presentation will play a key role in French cuisine and dishes are identified by them. Maximum food item are cooked in sauces or they accompany a dish example pepper steak is served with brandy sauce, veg + one potato items.

Ingredients play important roles as it has climatic variations in the south of France. The Mediterranean heats add flavor and richness to the fruits and vegetables and herbs. In the certain region finest fish is available. In certain region mushroom and hard cheese are popular.

                           The wines for cooking comes from Bordeaux, champagne and Brittany. The medium used is butter, olive oil or salad oil. Spices and herbs used gives suitable flavors, taste and originality to the dishes. They were parsley, celery, basil, tarragon, thyme, rosemary, shallots, bay leaf, all spices, paprika, pepper, nutmeg etc. Popular continental vegetables are asparagus, artichokes, carrot, turnip, aborigines, Broccoli, sprouts, mushroom etc. Vegetables are served with main course and serve as one of the accompaniments; they act as fillers to meat dishes. They add color to the menu and make them colorful and attractive. A meal is completed with potatoes as they also accompany the main dish.

Cheese is extensively used and can be used as a base of the dish, garnish to soup, blended with sauces or grated and sprinkled on top of the dishes. In French we called it fromage. Every region of france has its own cheese and a few popular cheese are camembert, neuf chattel,  brie, roque fort.

Red and white wines are used for cooking. Wine is much more popular than just a flavoring agent if used with discretion. It acts as tenderizers for the drier and tougher cuts of meat. Sauce has the quality of giving contrast or blends with the ingredients, enhance taste, flavor ang give color to the dishes.   

  



CHINESE CUISINE

Chinese culture is the oldest civilization in the world. They were the finestr discovers of the fire. A Gathering without food was considered incomplete and improper.

One thousand years before the birth of Christ, they were already experimenting with fancy cooking recording their recipe on silk and bamboo. They are considered the best in the eastern world. They have been gastronomically (style or custom of cooking and eating), courage’s, setting no limits. They put everything edible to use, finding wonderful way to utilize strange plants and roots, bamboo shoots, jasmine flowers etc.

The Chinese have a strong sense of artistry which finds impression in Chinese cooking. Every aspect aspect of food is taken into consideration, palatability, texture, fragrance, and color. Every dish is given proportion, balance and harmony ( the combinatiuon).

Chinese cooking calls for maximum preparation of raw ingredients and minimum cooking method. The dishes have balance , combination and blend of color, flavor, texture, shape and size.


TECHNIQUES OF CHINESE COOKING


The techniques of Chinese cooking are Chinese sauté, deep fry, and roast with a difference and baking is rarely done. Stir frying is the most popular method of cooking.,

The basic ingredients that gives Chinese cooking its characterized and subtle taste are soya sause, ginger root, peanut oil,  sesame oil, sherry, garlic, pepper, chilli sauce, vinegar, corn flour, noodles and sodium glutamate, bamboo shoots, bean sprouts, dried shrimps, pork, ham, eggs etc. The ingredients are usually combined and seldom cooked well. The bite pieces in the dish aids the use of chopstick for eating., 


FIVE REGIONAL CUISINES PREDOMINATES

                   -The five regional cuisine in china are as follows:

The south east ( Cantonese)

The various regional cuisines were influenced by many factors, such as in Cantonese, it was influenced by western travelers. When they migrated, they established Chinese restaurants outside china.

Shantung style (Peking and shanghai cooking)

Shanghai was influenced by the active trade between peking and shantung. Peking now called Beijing, was the site of imperial or royal palace. Concentration of wealth attracted the country’s best chefs, which brought cooking to its highest level. Peking cooking has great refinement ant it particularly varied and elegant. Flour based products such as spring rolls and noodles are preferred to rich which doesnot growq in the region. Shanghai cooking was rice and noodles in equal proportions, fish dishes are characterized by soya sauce and sweet and sour dishes.


Western (Szechwan style)

The climate is hot almost, almost tropical. Hot and spicy food is popular in Szechwan as anything with the powerful flavor. Rice grows here The food is highly spiced, peppery and somewhat oily. Deep frying is popular. Chilly chilli fry, Szechwan duck fry is popular dish of this region. 


Honan style( central)

The yellow river runs through the Hunan province which is famous for its yellow river crop. It’s known for its spiced concoctions, sweet and sour dishes and rich seasonings.

 

Fukien style(East coast)

Fukien on china east coast is famous for seafood and clear light soups. They are known for their quality. Wine is sometimes used for cooking. Proper control of temperature and cooking time is the key to success to failure.


THAI CUISINES:

The majority of people in Thailand are Buddhist and therefore they have dietary restriction imposed by their religions. Meat, fruits, fish, vegetables, hot and spicy and light dishes are very popular and the dishes are served with the highly seasoned sauces. Limes and coconut milk and unsalted rice help to make pain or difficulty by the heat of the food.

Commonly the seasoning items include sour ones. Such as lemon grass,  lime leaves, as well as garlic leaves, shallots, coriander, ginger, Basil, chilly, Shrimp paste, fish , oyster  and plum sauce and less commonly soya sauces, pungent curry paste( Thai curry paste)  prepared from the fresh ingredients.. Peanuts, various fresh leafy vegetables, green beans and fresh fruits and fish dishes are also popular. Food may be baked in a charcoal ovens, deep fried or stir fried in oaked or gently steamed. Thailand can be divided into four distinct geographical regions:


North

North east.

South &

Central.

The all regions have distinct characteristics.


1. THE NORTH:

The north is bordered by the Myanmar laws and characterized or popular by the forested mountains and fertile river valleys. There are many types of tribe living (races) in the north, the most common well known are the Korean, akkha, Lishu, Yow,Lahu, and Humong.


THE NORTHERN CUISINE:

The rest of Thailand, where jasmine rice is flavored, northern prefer sticky, glutinous rice which can be rolled into a balls and dipped into a sauces or curries.

 The curries are often thin because of coconut milk, which is used as a thickener which is easily available. The dishes also tend to be less spicy then in other regions. An unusual ingredient found in the north is buffalo meat and giant cuts of beef.)

The classical chicken and noodles curry, and the popular gaeng hong lae (pork curry) that is originated in Burma. Nam prick num a smoky not too spicy dish served with the poached fresh water fish and crisp fried pork. Guest sit on the floor around a round low table and serve themselves the various dishes.  


2. THE NORTH EAST

The region is mainly famous for the cattle and for the growing crops such as rice and maize (corn). It is poorest and most under develop region of Thailand but is an area of natural beauty, with forests, mountains, national park. The region is bordered to the north & east by the Mekong River and laos and to the south by the Cambodia. 

NORTH EAST CUISINE

The north eastern:

 Thais has a reputation for adventurous eating. Some of the more unusual dishes includes grasshoppers, snail curry, and fermented fish while many people in Thailand look down on the eating habits of the north eastern, restaurants in Bangkok prepare many north eastern specialties such as somtam (green papaya salad) , lwap a dish of spiced raw minced meat and haw mock pla a fish custard  steamed in banana leaves.

North east cooking dishes is usually very hot and spicy, using more chilies that is flavoured in other regions. The cuisine also shows strong influences. 

5. CENTRAL CUISINE:

The central region is mainly flat and fertile .The region is rich in historical sites and is home to Bangkok. The chao phraya River irrigates the central plain, which is the main rice growing area of the Thailand producing a considerable proportion of the global supply. The best fragrant rice is grown here in central area of Thailand. The central plain is the area where Thailand’s finest fruits and vegetables are grown including durians, mangoes, guavas, papaya, cabbages, patai, mushrooms, cucumbers and pumpkins.

EATING IN CENTRAL

The traditional food of these regions is often plainer than eating in elsewhere. A typical dish will consist of rice with stir fried vegetables, Fish from a nearby river  and a salad made from eggs, chilies, spring onion, and lime juice. In the bustle city of Bangkok however you can experience not only the Thailand’s religion cuisines, but also many international dishes. The city is a paradise for food lovers. Every there is a food on the display and there are innumerable cafes and restaurants as well as on the streets.




            THE SOUTH:

The region is generally hilly and mountains fed with minerals, rice etc. The south is also home to coconuts plantation, remote national park, forested mountains waterfalls and historical cities.

SOUTHERN CUISINE

Fish and shellfish are many in the south, which is almost completely surrounded by the coast line. Many dishes feature rock lobsters, crabs, mussels, prawns. They may be added to a soup or grilled steamed or added to a curry.

Many different culture and countries have influenced by cuisine of this region and there is a strong Muslim belief which can be seen in the food. Muslim style curry shows an Indian influence, while satay originates from Indonesia. The dishes of Songhai and the Phuket the island where the population is largely Chinese shows a definite Chinese influences. Coconuts grow plentifully everywhere, providing milk for thickening soups and curries and oil for frying. Fresh coconut is used in sweet dishes. Nuts and pineapple also grows here.

Overall the Thai food is chill hot.


JAPANESE CUISINE

No other country is such greatly importance attaches to the absolute freshness of ingredients as in Japanese cuisine. Only freshly caught fish can be used to make sushi (small cake of rice topped with raw fish). Fish is much more popular than meat in japan. It is eaten fried, raw and boiled. Tofu is also frequently served. Everything is combined with Rice which used to be eaten three times a day or noodles, a lot of fresh vegetables and various aromatic mushrooms. 

Commonly used flavoring includes Horse radish (wasabi), soya sauce, rice wine and rice vinegar, ginger and sesame oil. As well as raw delicacies like sushi. The most frequently served dishes are fried or braised for the shortest possible time, in that way the aroma and the goodness of the ingredients are preserved as far as possible.

SOME FAMOUS FOOD AND DISHES ARE AS OF JAPAN

Tam ago summon( Egg soup)

Tempura(fried fish)

Suki yaki


AMERICAN CUISINE

Although English is spoken in the USA some cuilinary terms are not the same as in the U.K for example

Corn starch= corn flour

Granulated=Caster sugar

Confectioner Sugar=Icing sugar

Cookies=Biscuits.

Heavy Cream= Double Cream

Molasses=Treacle

Another difference is that many American recipes are given using cup fui as a means of measuring. The fast food industry is immense; but cooking is influenced by many European and Asian cookey traditions.


GUMBO-A Soup or stew of okra with smoked meat, shellfish, and vegetables from Louisiana.

CHOWDER- A fish soup usually with a shell fish base.

CHEESE CAKE-A biscuits base with a cream cheese filling, usually topped with blue berries, lemon slice or other fruits.

BAKED ALASKA- Ice cream coated with nuts and baked.

STRAWBERRY SHORT CAKE-Short bread or scone base topped with strawberries with whipped cream.

CORN BEEF HASH- Corn , beef and potato.

CHICKEN MARRY LAND-Deep fried battered or crumbed chieken pieces with corn fritter and bacon.

JAM BALAYA- Creole dish of rice, wine, chicken, shell fish, etc.The consistency of thick soup.


ENGLISH CUISINE

Due to the climate English cooking tends to be warming and filling. Breakfast , Afternoon tea and high tea are examples of meals to Britain. Selections of some English foods are given as follows;

ENGLISH

Potted shrimp-Fried, cool and chips.

Fish cakes- Roasted beef and pork shire pudding with horse radish sauce.

                     Roasted Lamb with mint sauce.

Steak and Kidney Pie-A pie covering of short or puff pastry.

Steak and kidney pudding-A sweet paste meat pudding


CORNISH PASATRY-A pastry containing potatoes, vegetables and meat.

APPLE PIE-Apple covered with short paste.

TRIFLE-Layer of fruit, sponge, custard and pudding.

Treacle pudding-A steamed sponge pudding.

FOOL-A puree of mixed fruit with wipped cream.

CHELSEA BUNS-A yeast bun containing dried fruits.

WORESTER SHIRE SAUCE-A bottle spicy sauce used in meat dishes.

WELSH-Welsh lamb Pie                              Griddle cake

               Welsh rare bite                               Lava bread