INTERNATIONAL CUISINE - WEEK 1 (INTRODUCTION ABOUT INTERNATIONAL CUISINE)


The introduction about the International Cuisine
-     -   An international cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines.

History of International Cuisine

- Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
Cuisine can be stated as the foods and methods of food preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available, economic conditions, which affect trade and can affect food distribution, imports and exports, and religiousness or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
New cuisines continue to evolve in contemporary times. An example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.
CONTENTS
Briefing about the class
-       In the week 1, chef Putra just do the briefing about the class. He inform about the subject International Cuisine and the assignment for this class. Other than that, he was tell us about how to do in the this class , what exactly we do in the class and the rule in this class.
The assignment and final exam marks
-       Assignment 1 (10%)
-       Assignment 2 (10%)
-       Assignment 3 (10%)
-       Assignment 4 (20%)
-       Mid Term (10%)
-       Final Exam (40%)
The COD and SOD for each week
COD
WEEK
SOD
FAISAL & SHAKIR
4
RACHVY & JACK
ATIKA & ERMA
5
DESMOND, MEO & RIAN
FAKRUL & AIN
6
ERRA, SHAFIQ & SHARIF
NAJWA & NUR AFIQAH
7
IZZAT, SYAWAL & M FIRDAUS
FADLY & ARIF
8
FAISAL & SHAKIR
IZZAT, SYAWAL & M.FIRDAUS
9
FADLY & ARIF
ERRA, SHAFIQ & SHARIF
10
FAKRUL & AIN
DESMOND, MEO & RIAN
11
NAJWA & NUR AFIQAH
RACHVY & JACK
12
ATIKA & ERMA

 CONCLUSION
-       In the end of this class, I can learn a little bit of this subject, what exactly the meaning of the International Cuisine also I can know what does the meaning of COD and SOD. For COD, its mean chef on duty that is student will be in charge the class for that week to be a leader for the class and lead the other student to do their task was given from COD and for SOD, its mean service on duty 



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