UNIVERSITY OF CALOOCAN CITY

North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City

Department of Hospitality Management

CHINESE-CUISINE
Course Description
This course focuses on the planning and preparation of menus that reflects
influences from the countries of Asia in an a la carte setting. It centers on Asian
food culture and dining styles; ingredients; cooking techniques; garnishing, and
presentation. Cooking skills will be emphasized on Chinese, Japanese, Vietnamese,
Thailand and Filipino Cuisines.

Asian Cuisine
• characterized styles by cooking practices & traditions associated with a specific
culture in Asia
• influenced & mostly referred to as "Chinese Cuisine"
•blend & balanced flavors of sweet, spicy, sour, salty & bitter
INFLUENCE OF CHINA
CHINA: Linchpin of the East

• All Asian foods shows significant Chinese influence

• CHINA-Also: ROME-Europe
• Civilizer, Empire Builder, Consolidator
• valued Gastronomy is an expression of its civilization and art
• 3rd largest country on earth
• introduced Chopsticks
• Crediero Civilization
• reflects diversity, racial, religious & cultural
• Astar astronomy Is Chinese Cooking

ESSENTIAL INGREDIENTS
OILS
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

 CANOLA OIL - same benefits as olive oil yet prone to smoking & burning,
used in medium to low heat
 CHILI OIL - orange-red in color, for noodle dishes & stir-fries
 COCONUT OIL - richer than peanut oil & delicious when used in Thai
curries
 GRAPE SEED OIL - mild flavored but can take high heat, good for stir-
frying & deep-frying
 PALM OIL- like vegetable oil, also used in cosmetics
 PEANUT OIL -ground nut oil, has deep flavor & taste heavy, usually used
in chinese cooking
 SESAME OIL - has strong nutty flavor, pungent flavor
SOY SAUCES & SOYBEAN PRODUCTS
 Chinese Thick Soy Sauce known as "DARK" Soy sauce, less salty,
sweeter & thicker, used in small quantities
 Japanese Dark Soy Sauce - used for Japanese daily cooking,
"KIKKOMAN" is the most popular brand
 Chinese Light Soy Sauce - basic seasoning & refers to its fluidity, made
from fermented soy beans, wheat & yeast, labeled as "THIN" soy sauce,
lighter & saltier
SOY SAUCES & SOYBEAN PRODUCTS
• Hoisin Sauce - Sweet thick bean sauce, made from fermented soy beans, vinegar,
sugar & garlic, deep rich flavor as the basis for BBQ ribs, also used by Vietnamese
to flavor noodle soups from fermented Soybean & rice, most common are white,
red & black Miso
• Fermented Bean Curd - cubes of strongly scented pastry curd, usually flavored
with rice wine

SEAFOOD SAUCES & PASTES

• Anchovy Sauce - light gray thick, liquid. lighter in color & less pungent
• Bagoong Sauce - tiny anchovies & shrimp, loose, grayish, opaque thick liquid
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

• Fish Sauce - indispensable seasoning of SouthEast Asia, from special anchovies

• Oyster Sauce - thick brown sauce made from dried oyster extract, sugar, water,
salt & cornstarch, added to stir fries and braised dishes
VINEGARS
• Chinese Black Vinegar - strong flavored made of fermented glutinous, rice, salt
& water more acidic than balsamic vinegar
• Coconut Vinegar - made from coconut palm sap, has lower acidity than most
Asian vinegars
• White Rice Vinegar - crystal clear, for pickling ginger or vegetables
PASTES, SAUCES & CONCENTRATES
• Sesame Paste - from pureed sesame seeds, used for flavoring cold noodles
• Thai Curry Paste - made from chillies, lemongrass & galangal, green, red or
yellow
• Wasabi Paste - from Japanese horseradish
• Sweet Chili Sauce -Thai spicy, sweet & tangy sauce, used as dipping or basting
sauce for grilled or deep-fried food
DRIED SEEDS, POWDERS & OTHER ITEMS
• Annatto Seeds - mild-flavored, tiny red seeds added to dishes for coloring
• Sesame Seeds - white or black with mild nutty flavor
• Five-Spice Powder - Chinese spice blend of fennel seeds, star anise. licorice
root, cloves, peppercorn & cinnamon
• Indian Curry Powder - Contains spices such as turmeric, Cumin seeds,
coriander seeds, fennel seeds, star anise, cinnamon & cloves
• Star Anise - used in Sweet & savory dishes
DRIED NUTS, FLOWER BUDS & FUNGI
• Gingko Nuts - can be roasted, steamed, boiled and added to savory or sweet
dishes
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

• Pine Nuts - widely used in both Italian & Korean cooking

• Black Mushrooms - known as shiitakes, has boiled and added to savory more
concentrated aroma if dried
DRIED SEAFOOD
• Abalone - expensive item found in several sizes, must be soaked overnight or
until hydrated
• Fish - have concentrated flavor, can be fillet, strips or chunks
• Oysters - varied sizes and prices, used to enhance soups & stews
• Scallop - expensive & delicious dried seafood, used as stuffing or shredded for
vegetable dishes and porridge
• Shrimp - to season variety of dishes, adds chewy texture & distinct flavor
• Squid - very pungent, use sparingly
FRESH HERBS & OTHER SEASONINGS
• Garlic - fundamental in Asian cuisines, has health benefits & found in almost all
dishes
• Curry Leaves - small, dried & sweet leaves, has lemony & curry-like essence
• Cilantro - also known as Coriander or Chinese Parsley, full of flavor
KITCHEN EQUIPMENT
• Bamboo Steamers - set over woks filled with 1/3 water
• Chopsticks - made of bamboo, ivory wood or metal, used for stir-frying & deep-
frying, mixing batters & sauces
• Clay Pots - also known as Sand Pots, used to cook rice, soups and stews
• Cleavers - perfect for any type of slicing, chopping & crushing
• Non-Stick Pan - for stir-frying making crepes & omelettes
• Flat Strainer - long bamboo handle, used in deep-frying & cooking noodles
• Mortar & Pestle - for grinding, electric grinders can be a substitute
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

• Woks - used for deep- frying, stir-frying or steaming

• Saute Pan - perfect for sauteing, pan-frying
• Steamer Racks - metal racks set at the bottom of woks to hold odd shaped plates
COOKING TECHNIQUES
• Braising - referred to as "Slow-cooked" dishes due to low simmer to medium
boil
• Broiling - for fish & meat, should not be placed directly under flames
• Stir-Frying - most important technique in Asian cuisine, bite-sized morsels &
cooked in high heat
• Mise-en-Place - French term means "To put in place", organizing the ingredients
& preparation.

Japanese Cuisine
INFLUENCE OF JAPANESE CUISINE
 Small, mountainous country, 15% of land farmable that makes
 Focused on exquisite ingredients & presentation to be enjoyed on the palate &
appreciated on the plate
 BENTO-BOX acquired wooden boxes with different food items & unique presentation,
from raw to cooked
o Variety & blend of flavors are emphasized
o small portions that is aesthetically desirable
o array of different dishes
o keep the flavors separate
 Derived from the “Tea Ceremony” which evolved from Chinese tea code
o 15th century, tea was perfected & detailed specification.

 ZEN Principles – Its characteristics spirit

o Harmony
o Respect
o Purity
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

o Tranquility
 PILLARS OF JAPANESE CUISINE
o RICE – Critical in Japan`s identity staple and sign of wealth, whole grain that are
moist when cooked, firm yet sticky. a
o DASHI- fish-flavored broth made from dried BONITO (tuna) & KOMBU
( seaweed ), key components for soup & other dishes
o MIRIN- Sweet golden wine made from rice, more refined than sugar & used for
marinades, basting & Teriyaki sauce
o MISO- Fermented soybean paste combined with different bases like barley, rice
or wheat & yeast, Dark miso are saltier & more robust- flavored & fermented
longer, lighter miso are less salty & delicately flavored
o SAKE – Clear wine made from rice, fragrant with flowery or tropical aromas,
most popular alcoholic beverage of Japan, used to soften flavors.
o SOYSAUCE – “Shoyu” is made from toasted soybeans, frequently used & always
on the table
 TECHNIQUES OF JAPANESE CUISINE
Cooked lightly, sliced into thin or small uniform pieces, cooked quickly to enhance & not
hide the flavors, described as “Cooking with Water”

 STEAMING – For Vegetables, chicken or non-fatty fish, usually uses Dashi to employ &
enhance the flavor of ingredients being steamed.
 SIMMERING – Very delicate cooking techniques to create subtle flavors, meat can be
seared first to render fat before being placed to the broth.
 YAKIMONO – Cooking quickly over or under high heat mostly put in skewers,
“YAKITORI” most popular chicken skewers
 DEEP- FRYING – crunchy light crisp on the interior but not greasy, temperature are
monitored to ensure it will cook quickly but do not absorb the flavor of oil.

THAILAND CUISINE
- like spicy food
- most of their food has coconut
- delicate balance of taste & balance
- relies on smell
- aroma comes first
- use of herbs as a main ingredient
- color composition
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

- don’t rely on just taste

- like exotic food
- typical thai meal is compose of 4-5 dishes
- always with dipping sauce

TYPES OF CURRY
- red curry (dried chilies)
- green curry (fresh green chili peppers
- yellow curry (contains turmeric)
-
SALAD (YUM)
SOUPS (TOM YAM)

- thai mango salad

- papaya salad
- dipping sauce ( nam prik – chili dip)
- rice (khao)

REGIONS OF THAILAND: DIFFERENT PALATES

- northeast Thailand – (snakes, frogs, & insects)
- northern Thailand – (dry ingredient) (brothy like soup)
- central Thailand- (sweet & richer cuisine of central & considered classic, available &
balanced
- southern Thailand – (fish & seafood)

THAI ESSENTIAL INGREDIENTS

- chilies – (Prik chi faa) ( Prik khii nuu) (prik yuak)
- ready-made curry powder
- fish sauce (nam pla)
- fruit & vegetable – (eggplant, leafy greens)

TECHNIQUES & TOOLS

- Oven - mortar & pestle - claypot -wok

VIETNAM CUISINE
FLAVORS OF VIETNAM
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

 Involves all aspects of the senses when eating

 Aromatic freshly torn herbs and cloves from the soup
 PHO is their traditional dish
 Deep colored, seared meat, bright greens, white rice or noodles.
 A ritual to participate in preparingin dining (Wrap, add,wrap)
 Employs 4 elements as guiding principles (salty, sour sweet and spicy)
 Always balanced & not overwhelming
 Do no cook herbs & usually put on the table

CULINARY MAP OF VIETNAM

Varying emphasis tio suit each region’s climate and tastes
 NORTHERN- Cattle country, less fish consumed, cuisine is mild with
hardly any spices and herbs
 CENTRAL- Considered most complex, consist of delicate bite-sized
pieces, a little spicier than the North & milder than the south.
 SOUTHERN- The spiciest, foods are cooked in pans not woks, curries
are powders like in THAILAND, uses coconut milk & likes a touch of
sourness in their food.

VIETNAM ESSENTIAL INGREDIENTS

 FISH SAUCE- “Nuoc nam” important in their cuisine, uses the strongest
fish sauce unlike THAILAND that is milder.
 FISH & MEAT- Very popular in their cooking because people eat less fish.
 RICE & RICE NOODLES- Staple food, 2nd largest producer in the world,
always on the table, can be added to the soup, fried or for baking & making
noodles
 ASIAN MINT- looks like a bamboo leaf, very aromatic
 CORIANDER- Pointy leaves, similar to cilantro but more pungent
 LEMONGRASS- Key to their Marinades
 LA LOBA- Looks like grape leaf, used for wrapping & grilling meat, very
distinctive
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

 THAI BASIL- (Italian basil can never be substitute), flavors are different,
taste more licorice & works better with cinnamon & lemon flavors.
 THAI CHILIES- more piercing heat than most chilies.

MALAYSIA CUISINE

FLAVORS OF MALAYSIA
 Separated in 3 different cuisines, each have their own style.
 70% MALAY
 25% CHINESE
 5% INDIAN
 Mainly influenced by THAILAND, CHINESE, INDONESIAN
and INDIAN CUISINE.
 Generally, Spicy and always flavorful, often with fragrant
combinations of spices.
 HALAL- As modern Muslim country, more than half of the
population embraced Islam religion.
 Islamic religious guides is the way their food is
prepared
 how their personal & social relationship is
conducted
 a concept accepted by both MUSLIM and NON-
MUSLIM
 Most products & services are HALAL endorsed.
 HALAL CERTIFICATION- is globally
respected
 No pork, even cutlery & cookery are HALAL
 A way of slaughtering according to Islamic rites.
 UNIVERSITY OF CALOOCAN CITY
North Caloocan Exit, Congressional Road 1425 Bagumbong Caloocan City
Department of Hospitality Management

INGREDIENTS IN HALA CUISINE

 RICE- Staple food sourced in Thailand (Jasmine), BASMATI
RICE used for Biryani, white & Black, glutinous rice are used for
dessert.
 MEAT- chicken from local farms and a cheap source of meat,
duck & goose, beef is common mutton or goat meat.
 SEAFOOD- most seafoods are Halal like prawns, octopus, snails,
clams, crabs, squids.
 FRUITS & VEGETABLES- Fruits mosty available all year
round are Durian, Rambutan, Mangosteen, Manga, Longan

HALAL- allowed
HARAM- not allow
MASHBROOH- Doubtful (where it comes from)
INFANCA- (LOGO: CRESET M)