Continental Foods

When the Romans were victorious against Europe, to celebrate it was a party. Food usually appears when such occasions. All of Europe is making feasts everywhere, especially in France (from where the " chaimpagne " beverage originated and finally became known to the whole world, the name of the drink is taken from the name of one of the regions in France.French food is well known all over the world due to the feast , whereas the chef is Italian.



In the days of Louis the 16th, very well known to the art of cooking. Formerly existing recipes are known only in descending order, but now they are used as a science and can be studied freely. This is evident from the rise of cookbooks. In 1659 AD La Chanliere introduced the first Banquete menu to Louis 14th.



The fifteenth century in Europe was a religious and political revolution which resulted in an unfavorable situation and many Europeans ran to America. As a result of this incident, the movement of the population has increased / happened immigration massively, the people who moved helped bring the family and also the culture. From this point most of the menu in America is influenced by the European menu, although there are still differences, such as the unaffected American menu is juice and salad (collaboration of American cuisine). Menus such as juices and salads are maintained, to neutralize heavy European food.



Continental menu features:



Western Europe: France, Belgium, Switzerland, Germany (same appetite). Commonly used spices are pepper and salt.



Eastern Europe: Czech, Hungarian, Greek, Roman, Romanian. The seasoning is sharp (many use spices).



Southern Europe: Italy, Portugal, Spain. Spicy ingredients (from nutmeg, pepper, cinnamon).





Italy



Italy is a country that plays a role in today's development, which is famous here is a staple food like Spaghetti (inventor Marcopolo), he found this food while sailing to China with his father. In China famous are the noodles that they make themselves, used to tool to make it manually by hand, noodles are wrapped.



Marcopolo lived in China for 25 years, many of which he learned during his time in China such as how to make noodles that he finally brought to his country and he developed into Spaghetti (from wheat flour), Vermicelli (from rice flour), Macaroni, and also Lasagna . But now macaroni and vermicelli are widely used in French kitchens. Spices are widely used Europeans are herbs, and salt, they do not like vetsin.



Continental Menu Patterns

The current menu layout is a descendant of the classic menu consisting of 13 turns. Menu 13 of this turn, usually in the Banquete event in the 19-20th century. Now the classic menu is still there, but it is only served on certain occasions such as state events. At every turn the European menu is always marked with an asterisk, which serves as a food turn. Example:

Menu

*

Menu

*

Men

*

Menu

Classic menu layout:

    Cold Appetizer

    Soup (cold or hot)

    Hot Appetizer

    Fish

    Main Course

    Hot Entree (ex: bitter ballen)

    Cold Appetizer

    Shorbet (rough ice / shaved ice)

    Roasted Salad (salad served with grilled meat)

    Vegetable

    Sweet Dish

    Savory (salty and savory food)

    Dessert 

In the past the time to eat for 13 menu of turn is usually up to 4 hours per 1 meal from 3 times a day. In other words, in one day it takes 12 hours just to eat it. As the times progress, time is precious. It would be very useless if the time is only 24 hours a day is spent only half to eat. Thus the classic menu began to be reduced to 6 turns (cold appetizer, soup, hot appetizer, main course, sweet dish, dessert) .



Then because the views are still not effective and many foods that are perceived the same function, then the menu 6 turn shrunk again to 5 turn (cold appetizer, soup, hot entrée, main course, dessert) . Then finally shrunk again into 4 turns (appetizer, soup, main course, dessert) .

The sharing of meal times for the 4 seasons Country:



    Breakfast 06.00-09.00

    Brunch 10.00 (coffee / snack, non-lunch breakfast is not)

    Lunch 12.00-15.00 (family-dependent menu)

    Afternoon Tea 16.00-18.00 ( tea / cookies / snacks in the afternoon)

    Dinner 19.00-21.00

    Midnight Supper (usually after watching the midnight show)



Continental and American menu types:

1. A'la carte Menu : the order of the menu with each price on each dish. Its characteristics:



    Determine the complete list of foods.

    Allows consumers to choose preferred foods.

    Each food is priced separately and the consumer must pay for each item selected.

    The food will be cooked, if the consumer orders.



2. Table D'hote Menu : the order of the menu with the overall price (a set menu, ranging from appetizer to dessert ). Its characteristics:



    Complete meal arrangement and at one price

    Consumers have no chance to choose the desired dish, already determined by the chef. Consumers can only select a set of menus that have been determined. Can not select per item.



Cooking techniques in continental:

Cooking is a process whereby the application of heat to turn a raw food into a dish / cuisine that is ready to be served and consumed.



    Radiation: hot propagation through direct heat from a cooked source (with a microwave, a large steaming device)

    Convection: heat propagation through the circulation / rotation of liquids (boiling, steaming, frying).

    Conduction: heat flares in food to make food so cooked.



There are 2 cooking techniques, one of which is:



Wet Technique:



    Boiling : there is a bubble (boiling water 100º C), for example: make stock .

    Simmering : boiling at 90-95º C

    Poaching

    Stewing

    Braising

    Steaming

    Blancing