World Food: Characteristics, Influences, and Trends

This presentation provides an overview of different world cuisines, including Chinese and Indian cuisine. It explores the influences on regional or world cuisine, the historical and geographic influences on UK food and drink, developing trends in the industry, skills in preparation and cooking, and safe and hygienic work practices. The presentation offers learners opportunities to practice and develop their cooking skills while considering safe and professional practices.

WORLD FOOD
TASK – 1,2,3

TABLE OF CONTENTS
 1.1 Characteristics of different world region cuisine
 1.2 Influences in regional or world cuisine
 2.1 Historical and Geographic influence defining the multi-
cultural nature of food and drink in the UK
 2.2 Developing trends in Food and Drink
 3.1 Skills in the preparation and cooking of range of dishes
 3.2 Safe and hygienic work practices while preparing food
01/10/18

INTRODUCTION
The main aim of the current presentation is to understand the
multicultural influences and the key determinates that contributed to
international cuisines. Furthermore, the report will also give insight on
various aspects of world cuisine and wider issues of food in society. The
later part of the report will offer various opportunities to leaners to
practice as well as develop their skills cooking world dishes considering
safe, professional and hygienic practices.

1.1 Characteristics of different world region cuisine
Chinese cuisine
 Culture of Chinese people is centred in North-China Plain
 Domestic crops seem to have been foxtail and Broomcorn varieties of
millet
 Chinese food is quite rich and colourful, excellent taste and aromatic
flavour.
 Many styles have contributed to the Chinese cuisine such as
Shandong cuisine, Jiangsu cuisine, Cantonese cuisine and Sichuan
cuisine.

Continued…
Indian Cuisine
 It has an 8000 year history of various cultures
 in India the diet incudes of legumes, fruits, dairy products, honey
and vegetables.
 In the Indian cuisine lentils are staple ingredients and they are
either used whole and half such as moong, udad, dhuli moong etc.
 The most significant spice being used in Indian cuisine is
powdered chili pepper, mustard, cumin and garlic and coriander.
 Fish and beef are prevalent in many parts of India; however they
are not consumed widely except in the coastal areas

1.2 Influences in regional or world cuisine
Chinese Cuisine
 Chinese cuisine has impacted many other cuisines in Asia due to the
historical power of the nation and Chinese Diaspora.
 Numerous dishes are being prepared in different regions of the nation
on the basis of raw materials and ingredient used (Groves, 2002).
 traditional regional cuisines are prepared adopting the basic methods of
salting, drying, fermentation and pickling.

Continued….
Indian Cuisine
 Most of the Hindus take into consideration the cuisine being laid
down by Aryans. However, as Mughals steps towards the nations,
they have started preparing food with their techniques.
 Christians came as missionaries and they have also added unique
flavour in Indian food.
 Jainism is a religion in India that follows non-violence and thus,
they are against of eating any kind of root vegetable and meat.

2.1 Historical and Geographic influence defining the multi-
cultural nature of food and drink in the UK
 Britain is an island nation and is surrounded with sea. Due to the
close proximity to the Atlantic Ocean and warming of waters around
the land by the Gulf Stream, the climate is impacted a lot (Wertz,
2016).
 the weather of Britain is very cold in winter and mild in summer.
Thus, people of UK tend to eat hot food more like soups and drinks
such as coffees and teas.
 In the ancient and medieval times it is being influenced by Romans
and French.

2.2 Developing trends in Food and Drink
 From the past few years, the food and drink consumption in UK
is changing at as fast speed.
 People are now diverting towards organic food and the
genetically modified food
 The trend of ready to eat products, energy drinks, smoothies and
organic food is increasing in recent times
 Food with good appearance and texture are more preferred
 Online shopping aps, delivery services and internet are also
transforming the landscape of shopping and food and drinking
habits

3.1 Skills in the preparation and cooking of range of dishes
 Preparation of dish requires numerous skills, equipments, techniques
and professional attitude that should be considered while cooking any
kind of dish.
 There are many skills such as time planning, coordination, active
listening, judgment and decision making which needs to be possessed
by an individual while cooking food.
 It is also vital to select the cooking technique such as beating, de-
seeding, roasting, chopping, tenderizing and grating

3.2 Safe and hygienic work practices while preparing food
 It is the duty of the chef and its assistance to clean and sanitize the area of
work and all the equipments that needs to be used while cooking.
 Measuring and weighing ingredients is also necessary for effective results.
 Areas where food is prepared in kitchen is often have safety hazard like
hotel ovens and slippery floors.
 Workers need to wear gloves, nonslip shoes and aprons to avoid kitchen
hazards such as cuts, slips, burn and trips.

References
 Groves, A., 2002. Children's food: Market forces and industry
responses. Nutrition Bulletin, 27, pp.187-190.
 Wertz, R.R., 2016. The Cultural Heritage of China:: Food &
Drink:: Cuisine:: Introduction. SAGE.

Thank You