Continental and Oriental Cuisines
Continental cuisine is
a kind of food which originally comes from European countries and other
countries such as America, English, Australia, New Zeeland and so on. It is
also well-known as International or western cuisine. Meanwhile, Oriental
cuisine is a type of dish which is originally from Central, East, North, South, Southeast and Western regions of the Asian
continent. Both of them are very famous all over the world. Many restaurants
dish up those kinds of foods and many cooking competitions focus on them.
However, some people are still confusing continental and oriental cuisines.
Some of them think that they are just the same while others consider them
totally different. In fact, continental and oriental cuisines are similar and
different in certain ways.
The first
thing to start is the ingredient. Continental and oriental cuisines can have
the same ingredients for protein such as chicken, egg, tofu, fermented soybean,
cheese, meat and so on. However, cheese is more popular in continental cuisine
while tofu and fermented soybean are more popular in oriental cuisine. For
carbohydrate, bread and potato are used more often in continental cuisine
whereas rice, corn and noodle are used more in oriental cuisine. For seasoning,
spices are usually used very slightly in continental cuisine. Also, Continental
cuisine contains less chilies and simple seasonings such as sugar, salt and
cheese while oriental cuisine contains more chilies and many kitchen herbs such
as onion, garlic, ginger, coriander, bay and so on.
Talking
about cuisine also means talking about the way of cooking. Generally, both
continental and oriental cuisines have the same cooking techniques such as
boiling, frying, grilling, baking, mashing and etc. However, the application of
the techniques is very different. Usually, continental cuisine needs only one
cooking technique while oriental cuisine needs the combination of two or more
techniques. For instance, fried chicken in continental style is made by only
frying the chicken yet fried chicken in oriental style is made by boiling at
first and then frying at last. In cooking vegetables, many kinds of fresh or
rare vegetables are mixed in continental cooking style while only one,
sometimes two, kind of vegetable is cooked in oriental style.
After talking about the
way of cooking, the following is the way of serving. Basically, both cuisines
are divided into three sections: appetizer, main course and dessert. However,
they have different styles of serving. In continental cuisine, the food is
served chronologically starting from the appetizer to the dessert. The eating utensils
are changed in each section of the food. Meanwhile in oriental cuisine, all foods are
placed on a table and people help themselves to take everything they want using
only one eating utensil. This makes oriental cuisine sometimes have no
appetizer section because people just directly go ahead to the main course. The
serving of the main course is also different. Both cuisines contain
carbohydrate, protein and vegetable but the serving is different in term of
portion. In continental cuisine, the portion of the protein is served bigger
than that of the carbohydrate whereas it is just other way around in oriental
cuisine.
The last is the taste.
Continental cuisine usually has one dominant taste such as sweet or salty.
Unlike, it is quite difficult to determine the taste of oriental cuisine
because many seasonings are mixed so that the taste becomes strong. For
example, meatball soup is composed of the soup which tastes salty, tomato sauce
which taste sour, soy sauce which tastes sweet and chili sauce which tastes
spicy. In addition, continental cuisine tastes less spicy while oriental
cuisine is preferably spicy.
All things considered,
continental and oriental cuisines are similar-yet-different in terms of
ingredient, the way of cooking, the way of serving and taste. Generally, the
similarities are the basic components of the food and then they are developed
differently in both cuisines.
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