FOOD

CONTENTS
Introduction food
cooking
Cooking equipment and methods
Thai food
Italian food
Japanese food
Mexican food
Vietnamese food
Chinese food

INTRODUTION

Food is any substance, usually composed of carbohydrates, fats, proteins and water, that can be eaten or drunk by an animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".

COOKING                            

Main article: Cooking

Cooking with a Wok in ChinaThe term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.[12] The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.[13]

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties.[14] There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.[15] Boiling as a means of cooking requires a container, and was practiced at least since the 10th millennium BC with the introduction of pottery.[16]

COOKING EQUIPMENT AND METHODS

There are many types of cooking equipment used for cooking. Ovens are one type of cooking equipment which can be used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens, for example Indian culture uses a Tandoor oven is a cylindrical clay oven which operates at a single high temperature,[17] while western kitchens will use variable temperature convection ovens, conventional ovens, toaster ovens in addition to non-radiant heat ovens like the microwave oven. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.[18]

A stainless steel frying panVarious types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, pressure cooker, etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods; while the dry methods include sautéing, pan frying, or deep-frying.[19]

Traditional asadoIn addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open bit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane or charcoal along with soaked wood chips for smoking.[20] A Mexican style of barbecue is called barbacoa, which involves the cooking of meats and whole sheep over open fire. In Argentina, asado is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal is grilled or in other cases smaller cuts of the animal.[21]

Thai food : THAI TOMYUM GUNG               

Ingredient                                   

Stalks of lemon grass 3                                                            

Shrimps or boneless chicken meat 2 lb                       

Lime Leaves (kaffir) 6

Lemon juice & fish sauce 2

Red/green chili peppers 3

Straw mushrooms 1 cup
Thai chily paste 1 1/2 tb
Cilantro/parsley
with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery

Instructions:
1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. It\'s done!!
Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

Italian food : Mint Pesto Pasta

INGREDIENTS (Nutrition)

1 (16 ounce) package uncooked linguini pasta

6 tomatoes, seeded and chopped

20 fresh basil leaves

10 fresh mint leaves                                                                    
2 cloves garlic, chopped
1/2 cup pine nuts
3 tablespoons Parmesan cheese
2 tablespoons ricotta cheese
1 1/2 tablespoons olive oil

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.
2. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.

 

Japanese food: Miso Soup
                                                                          

This vegetarian soup is great for warming you up on cold winter days; although it\'s light, it\'s satisfying and nourishing. Makes four large or six smaller servings

Steps:

1. Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet.
2. Allow to drain for 30 minutes. (Image 1)
3. Bring a small pan with 2 c. water to a simmer and add the shiitakes to it. (Image 2)
4. Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.
5. Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.
6. Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.
7. Slice the shiitakes into thin strips and add to the pot. (Image 3)
8. Add the bok choy and pepper to the pot and cook for about 4 minutes.
9. Cut the tofu into small cubes. (Image 4)
10. Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low.
11. Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.

 Maxican food : Quesadilla


Ingredients                                                                   

Large flour tortillas

Grated cheese - either mild or sharp cheddar, or Monterey Jack

Olive oil or grapeseed oil

Optional:

Sliced mushrooms

Green onions

Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt

Method
1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
Serve with the lettuce, salsa, sour cream, and guacamole.

 
Vietnamese food : Vermicelli Grilled Chicken

ingredients

600 g Chicken fillet, thinly sliced

1 kg Dried rice vermicelli                                                          

100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped
Garnishing
1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned
Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating




Chines food:  Chinese Steamed Buns

INGREDIENTS (Nutrition)

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water                                                     

1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder


DIRECTIONS
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked

CONCLUSION

Food is the source of life. You have to eat to receive nutrients; you eat to live, eat to gain weight, and even to lose weight.Every country have a food traditional.and. Traditional food is piont to culture and social of country.

REFERENCES
http://en.wikipedia.org/wiki/Food
http://allrecipes.com/
http://vietnameserecipes.org/
http://allrecipes.com/Recipes/World-Cuisine/Asia/China/Main.aspx