Overview of western food
The word western food is determined by its specific geographical location. "West" means the West. Generally refers to European countries. "Rice" is a diet dish. What we usually call western food mainly includes dishes from western European countries, but it also includes dishes from eastern European countries, Mediterranean countries and some Latin American countries such as Mexico. The cuisine of Southeast Asian countries is generally called Southeast Asian cuisine, but there are also some unique cuisines, such as [1] Indian cuisine. Western food generally uses knives and forks as tableware, bread as staple food, and long tables and dining tables are table-shaped.
The main characteristics of western food are prominent main ingredients, beautiful appearance, delicious taste, rich nutrition and convenient supply.
Western food can be roughly divided into French food, English food, Italian food, russian cuisine food, American food, Mediterranean food and other different styles of dishes. People in different countries have different eating habits. There is a saying that is very vivid: "The French praise the chef's skills, the British pay attention to etiquette, and the Germans like to have a good time ..." Now, let's take a look at the main characteristics of different western foods.
[Edit this paragraph] Classification of Western food
The first western food-French dinner
French people have always been famous for their good food and good food, and French food still ranks first in the world.
French cuisine is characterized by a wide selection of ingredients (such as snails and foie gras, which are all delicious in French cuisine), fine processing, exquisite cooking, strong or weak tastes and various colors; French cuisine also pays more attention to eating semi-cooked or raw food, such as steak and leg of lamb, which is characterized by semi-cooked and tender, seafood oysters can also be eaten raw, and roasted wild ducks can be eaten when cooked. French cuisine attaches importance to seasoning, and there are many kinds of condiments. Seasoning with wine, what kind of food to choose what kind of wine has strict rules, such as clear soup with wine, seafood with brandy, dessert with all kinds of sweet wine or brandy. French food and cheese are varied. French people like cheese, fruits and all kinds of fresh vegetables very much.
Famous French dishes include Marseille fish soup, foie gras steak, Paris lobster, red wine pheasant, Savoro chicken, chicken liver steak and so on.
Pay equal attention to simplicity and etiquette-English western food
English cooking is considered as a family delicacy. The characteristics of English cuisine are: less oil and light, less wine when seasoning, and condiments are often placed on the table for guests to choose. Cooking pays attention to freshness, light taste, seafood and all kinds of vegetables, and the amount of food is small but fine. The cooking methods of English cuisine mainly include steaming, boiling, burning and smoking.
The famous dishes of British cuisine are: chicken salad, grilled shrimp souffle, stewed mutton with potatoes, roasted lamb saddle, winter solstice pudding, Meiji steak and so on.
The originator of western food-Italian dinner
During the Roman Empire, Italy was the political, economic and cultural center of Europe. Although Italy fell behind later, it is the ancestor of western cooking, which can be compared with France and Britain.
Italian food is characterized by its original flavor and rich flavor. Cooking pays attention to frying and smoking, and is good at frying, frying, frying and stewing.
Italians like spaghetti and eat it in many ways. Its noodles are very unique. There are at least dozens of noodles with different shapes, colors and tastes, such as letter-shaped, shell-shaped, solid noodles and macaroni strips. Italians also like to eat Italian wonton and Italian jiaozi.
Famous Italian dishes include: macaroni and vegetable soup, local wonton, macaroni and cheese, macaroni with minced meat, pizza and so on.
Fast nutrition-American cuisine
American food is developed on the basis of British food, which inherits the simple and light characteristics of British food and tastes salty and sweet. Americans are generally not interested in spicy food, preferring roasted vegetables. Fruits are often cooked with dishes as ingredients, such as pineapple ham, roast duck with vegetables and fruits. I like to eat all kinds of fresh vegetables and fruits. Americans don't have high dietary requirements, as long as they are nutritious and fast.
The famous dishes of American cuisine are: roast turkey, roast orange duck, American steak, apple salad, pancakes with sugar sauce and so on.
Western food classic-Russian big meal
The upper class of tsarist Russia worshipped France very much. Nobles are not only proud to speak French, but also learn French mainly in food and cooking techniques. But after years of evolution, especially in Russia, food pays attention to high-calorie varieties and gradually forms its own cooking characteristics. Russians like to eat hot food, steamed stuffed buns and patties made of fish, minced meat, eggs and vegetables. All kinds of snacks are quite famous.
Russian food tastes heavy, likes to use oil, and its preparation method is relatively simple. Taste is mainly sour, sweet, spicy and salty. Pickled cucumbers and sauerkraut are often necessary foods on the dining table of restaurants or families. The cooking method is characterized by roasting and fumigation. Russian cuisine has a great influence on western food. Nordic countries in the cold zone and some ethnic groups in Central Europe and Yugoslavia have similar daily habits to Russians, and most of them like pickled fish, bacon, sausage, ham, pickled cabbage and pickled cucumber.
The famous dishes of Russian cuisine are: assorted cold cuts, caviar, pickled cucumber soup, cold apple soup, fish buns, buttered chicken rolls and so on.
Beer, buffet-German cuisine
Germans don't pay attention to diet. They like to eat fruits, cheese, sausages, pickles, potatoes and so on. They don't want glitz, but they want affordable nutrition. They first invented self-help fast food. Germans like to drink beer, and the annual Oktoberfest in Munich consumes about 6,543.8+0,000 liters of beer.
Introduction of western pastry
The so-called West Point?
The English noun of West Point is Baking food, which mainly refers to baked goods.
It can be considered that West Point = Western-style baked goods.
West point can be a staple food or a snack.
Generally speaking, West Point is a general term for bread and cake snacks (cold food is also counted).
West Point is sweet and salty.
Toast, meal package, sandwich, hamburger, shortcake, etc. They are all called West Point Military Academy.
[Edit this paragraph] Commonly used West Point production terms
mix
Qifeng style-that is, egg separation style, the egg white is mixed with sugar, and the batter is mixed with another liquid material such as egg yolk and powder.
Sponge bomb-that is, whole egg bomb, egg white, egg yolk and sugar are stirred together until they are thick and milky white, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with powder.
French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added and mixed.
Angel Cake Method-Beat the egg white with tower powder until it bubbles, then add 1/2 sugar several times and stir until it bubbles wet (dry it thoroughly and then stir it). Sieve the flour with 1/2 sugar, then add it and stir until it is absorbed.
Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir. For example: biscuits and heavy cream cakes.
Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.
foam
Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.
Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic.
fire
Protein School-
1. After foaming, add sugar 2-3 times. If sugar is added at one time, the killing time will be prolonged and the tissue will be denser.
2. After adding sugar, continue to beat until it is smooth and white, and the end of the hook is bent. At this time, it was wet foaming and dispersed in about 7 minutes.
3. Continue to beat after soaking until the lines are more obvious, smooth and white, and the hook tail is firm. At this time, it is dry and foaming, and it begins to distribute around 9 o'clock, which is the best state of Qifeng cake protein.
This kind of meringue is just over-hair, like cotton, it has no luster and is not easy to mix with batter.
Egg yolk pie-
1. When making sponge cake, the egg yolk will be mixed with fine sugar and stirred with an egg beater until it is milky white.
2. After the egg yolk is stirred, the oil, water and mixed air contained in it can form a milky white viscous shape to increase its emulsification.
Cream-
1. The liquid whipped cream is taken out of the cold storage, poured into the mixing tank according to the required amount, and sent to be smooth and white with a ball mixer, which is the best state of plastering.
2. Continue to make the pattern more obvious, and the hook is firm, smooth and white. This is the best state of extrusion pattern.
Folding method
Triangular paper folding method:
1. Scroll with the triangle tip as the center.
2. Pull the tail paper with the right hand and adjust the extrusion hole to close.
3. Fold both sides after adding whipped cream.
4. Fold the middle inward.
5. Cut the hole size as required.
Flat baking tray paper-cutting:
1. If the baking sheet is too big, cut it off.
2. Cut both sides of the baking paper.
Cutting off the sharp corners will not cover the cake.
4. Spread it on a baking tray and press out the corners.
other
Divide eggs-
1. Open the whole egg and put it in an egg separator to separate the protein from the yolk.
2. Open the eggshell with both hands, tilt the yolk to the left and right eggshells, and the protein will flow down the container.
Use of measuring spoon-When measuring powdery materials with measuring spoon, it is necessary to smooth the measuring spoon to achieve the standard.
Paper for model cutting-
1. Take baking pan oiled paper, fold it into a large enough size, then pull up and measure the height of the four sides of the model, and fold it.
2. Cut off the excess baking paper.
3. Put the paper edge together with the model, measure the length of the bottom of the model and wrinkle it.
4. The width of the other bottom is the same as that in the previous paragraph.
5. Cut the four-sided creases into high creases.
6. Put in the model and spread out the four sides with your fingers to make it fit the model.
Grease the baking mold, sprinkle with baking pan oil or evenly brush with white oil, pour in the high-gluten flour to cover the mold, and then deduct the excess flour.
Softening of cream-Because of its low melting point, cream is generally kept in cold storage. When in use, it should be taken out and refrigerated at room temperature. If you are in a hurry to soften, you can dice or microwave for a short time to thaw. The cream softens until your fingers can gently press it.
Melt the cream in water-If you want to melt the cream into liquid, you can heat it in water or thaw it in the microwave for a short time. The temperature should not be too high, otherwise it is easy to cause oil-water separation.
Relaxation-Tar skin, oil skin, pastry and dough are hard after kneading, and it is better to roll them after standing without shrinking.
Scrape chocolate flowers-put chocolate bricks on a white newspaper and scrape them straight with a stainless steel mold. Chocolate should be scraped at room temperature.
Sieving powder-When sieving flour, powdered sugar, cocoa powder, etc. with a sieve, lay a white newspaper under it and gently shake the sieve.
Screening of products such as pudding or egg tower made from pudding liquid to filter out residual impurities. Make the product smooth and meticulous, and also have the function of removing bubbles.
Gelatin tablets are soaked in water-gelatin tablets are dry animal films. Before use, soak them in ice water, cover them with water and melt them in hot water, or dissolve them with hot solution. If it is soaked in normal temperature water, it is incomplete to take it out.
Dissolve gelatin tablets in water-Take gelatin tablets soaked in ice water, squeeze out water, and put them in water to melt.
Chocolate melts in water-
1. Chop the chocolate pieces first, and then melt them in water. When the bottom pot boils, turn off the fire and use the residual temperature to melt.
2. Stir gently with a heat-resistant scraper or wooden spoon until it is completely dissolved.
3. If the bottom pot water continues to boil, it is easy to cause chocolate oil-water separation.
Water-proof heating of whole eggs-When the whole eggs are stirred, such as sponge cake eggs, they should be heated to 38℃-43℃ first, because the yolk can reduce its consistency after being heated, increase the formation of its emulsion, accelerate the mixing with protein and air, and easily bubble and expand.
Squeeze the biscuit crumbs-put the biscuit to be crushed into a big plastic bag, press it with a stick and crush it.
Mousse demoulding-
1. Use a spray gun to heat the edge of Mu Si mold, so that the hard edge of Mu Si will be slightly dissolved.
2. Put a pot with a height at the bottom of the mousse, and remove the mousse circle downward.
Hot Knife Cut Cake-After soaking in hot water with a convenient blade, dry and cut frozen or frozen cheesecake and Mu Si. Soak each knife to make the cut surface smooth and non-sticky.
Spray oil and powder on the baking mold-
1. Spray baking pan oil or evenly white oil on the baking mold.
2. Spread oil paper on the bottom, sprinkle high-gluten flour in circles, and let the flour stick to the edge of the mold.
3. Dump the excess flour.
Flower squeezing method-
1. Put the tip conversion head into the flower squeezing bag and put it into the flower nozzle to be used.
2. Tighten the annular conversion head and fix it.
3. Open the flower squeezing bag with a tiger's mouth and put in whipped cream or batter.
Classification:
Nouns used as names of finished products:
Mu Si-is the transliteration of English Mu Si, and also translated into Mu Si, Mu Si, Mu Si, etc. It is a soft dessert made of eggs and cream mixed with other condiments or whipped cream mixed with stuffing and glue.
PUFF-is a transliteration of English puff, which is also translated as Buhu, also known as hollow cake and empty drum. It is a kind of snack made by boiling water or milk with butter, scalding flour, stirring eggs, squeezing paste, baking and filling.
Cookie is a transliteration of English COOKITS. It is a crisp biscuit made of butter, flour and sugar through stirring, extrusion and baking.
Pudding is a transliteration of English pudding. It is a soft snack made of butter, eggs, sugar and milk. As the main raw material and various auxiliary materials, it is steamed or baked.
Pai- is a transliteration of English PIE, which is also translated into Pai, pi and so on. It is a kind of cake, which contains fruit or stuffing, and is often made into blank mold with prototype mold. According to taste, there are two kinds of sweet and salty, and according to appearance, there are single-layer skin pie and double-layer skin pie.
Start-is a transliteration of English start, which is also translated as tower. It is a snack filled with fruit or stuffing, which is made of crisp dough through the processes of blank making, baking and decoration, and with the help of molds. Its shape can change with the change of mold.
Don't come to the sand-this is the transliteration of English SOUFFLE, which has also been translated into Su Fuli and Shu Zhili. There are two kinds of cold food and hot food. Protein is hot, and egg yolk and cream are cold. It is a snack with large ventilation and soft taste.
Bafei- is a transliteration of English PARFAIR. It is a frozen dessert with eggs and cream as the main raw materials.
Jelly is a frozen dessert made of sugar, water and gelatine powder in a certain proportion.
A noun used as a semi-finished product or raw material:
Gel- is a transliteration of English JELATINE or JELLY, which is also translated into dielectric power and Geely, also known as gelatin or fish glue. There are two kinds: plant type and animal type. Plant type is a colorless and odorless edible rubber powder, which is compounded with natural seaweed extract glue. Animal type is an organic compound made of animal skin and bone, which is colorless or yellowish translucent particles, flakes or powder. Mostly used for fresh-keeping and decoration of fresh fruit snacks and jelly desserts.
Yellow sauce-also known as yellow sauce, yellow sauce, Keside, milk sauce, etc. It is a paste made of milk, egg yolk, starch, sugar and a little butter. It is a semi-finished product with a wide range of uses in West Point, which is mostly used for fillings, such as inflatable fillings.
Scrubbed skin-also known as powdered sugar paste, powdered sugar, etc. A white and delicate product is made by mixing powdered sugar and egg white. It is the main raw material for making white snacks, three-dimensional cakes and exhibits, and its products have the characteristics of vivid image, firmness and long preservation time.
Puffed cream-it is made of whipped cream or margarine with sugar and is widely used in West Point Military Academy.
Butter paste-also known as ointment, syrup paste, budegan, etc. It is a semi-finished product made by adding sugar water to butter, which is mostly the ingredient of cream cakes and other products.
Protein sugar-also known as protein cream, protein cream, hot protein, etc. It is made of boiled syrup into puffed protein, which is white and delicate and has strong plasticity. For example, making fake sugar mountains for decoration.
Almond candy is the transliteration of MARZIPAN, also known as almond paste, almond powder and almond paste. It is made of almonds, sugar and a proper amount of rum or brandy. Soft and delicate, fragrant, it is a high-grade raw material for making West Point. Can be used as stuffing, skin, flowers, birds, fish, insects, plants, animals and other decorations.
It is a product made of transparent film, water and powdered sugar. It is the main raw material for making large dim sum models and exhibits. It is fine and white and plastic, and the product does not deform or collapse, so it is edible and enjoyable.
Closing the wind-also called sugar transfer. It is made of sugar as the main raw material, boiled with proper amount of water and a little vinegar essence or citric acid and repeatedly rubbed. It is the basic ingredient of sugar-coated snacks.
Technical terms:
Chemical firing-is a method of expanding the volume of products with chemical bulking agent as raw material. Commonly used chemical leavening agents are ammonium bicarbonate, sodium bicarbonate and baking powder.
Biofoaming-is a method to expand the product volume by using microorganisms such as yeast.
Mechanical foaming-this is a method to expand the product by rapid mechanical stirring to achieve volume expansion.
Beating-refers to the method of increasing the volume of egg liquid or butter by beating.
Clear the field-also called breaking eggs. It refers to the method that egg white and egg yolk are beaten separately and then combined into one.
Mix and match-also known as the whole egg method. Refers to the method of beating egg white, egg yolk and sugar together.
Oil leakage-refers to making crispy dough, and the oil in the dough overflows from the water surface layer.
The "ripening" of flour means that the oxygen in the air automatically oxidizes the pigment in the flour during storage, and the reduced hydrogen groups in the flour-sulfur hydrogen bond are converted into disulfide bonds, thus making the color of flour white and improving its physical properties.
Baking percentage-based on the weight of flour in the snack formula 100%, the percentage of other raw materials is relatively equal to the amount of flour, and the total amount of this percentage exceeds 100%.