Continental Cuisine

INTRODUCTION
INTRODUCTION Continental cuisine, or alternatively Continental cuisine, is a generalised term collectively referring to cuisine the cuisines of Europe and or Continental cuisine other Continental includes that
countries.[1] Continental
of Europe including (depending on the definition) that ofRussia,[1] as well as nonindigenous cuisines of North America, Australasia, Oceania, andLatin America, which derive substantial influence from Continental settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.[2] (This is analogous to Westerners referring collectively to the cuisines of East Asian countries asAsian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe or continental; in this context, a synonym is Continental cuisine, especially in British English.
Grilled steak
Home fried potatoes The cuisines of Continental countries are diverse by themselves, although there are common characteristics that distinguishes Continental cooking from cuisines of Asian countries[3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in servingsize.[4]Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Continental cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Continental cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine.[5] Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta,dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their
diaspora since the Continental colonisation of the Americas. Maize is much less common in most Continental diets than it is in the Americas; however corn meal, orpolenta, is a major part of the cuisine of Italy and the Balkans. Central and Eastern Continental cuisines Main article: Central and Eastern Continental cuisine
Belarusian potato babka
Polish pierogi
Romanian Srmlue cu mmlig
Czech Vepo-knedlo-zelo
Russian pirozhki
Hungarian gulys
Northern Continental cuisines
English Sunday roast
Norwegian smrbrd
Finnish sauted reindeer
Scottish haggis, neeps, and tatties
Irish stew
Swedish meatballs
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Lithuanian cold borscht
Southern Continental cuisines Main article: Mediterranean cuisine
Bosnian evapi
Macedonian Tave Grave
Croatian ganci
Maltese octopus stew
Cypriot bamies
Serbian uve
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Greek salad
Portuguese amijoas bulho pato
Italian polenta with rabbit
Portuguese cozido
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Italian risotto alla milanese
Spanish paella
Italian spaghetti alla carbonara
Spanish tapas
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Neapolitan pizza
Continental Continental cuisines
Austrian schweinsbraten withsemmelkndel
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French carbonnade flamande
Belgian moules frites
French magret
Dutch Boerenkoolstamppot withrookworst
French fondue savoyarde
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German Sauerbraten with potato dumplings
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RESEARCH OBJECTIVES
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RESEARCH OBJECTIVES
1. To find the Overview of Continental . 2. To find the Cuisine of Continental . 3. To find the Food of Continental . 4. To find the Dishes of Continental . 5. To find the Dining of Continental . 6. To find the Receipes of Continental . 7. To find the Food Style of Continental . 8. To find the Food Equipment of Continental .
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METHODOLOGY 1.Desk research, which includes: books, Internet, magazines and journals. 2.Through personal and telephonic interviews. 3.Through correspondence with export managers, owners of vineyards and eminent people in the industry by means of e-mail and paper mail. 4. By attending shows, seminars, lectures, talks, forums, etc.
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LIMITATIONS
1. Non-availability of appropriate books regarding the subject. 2. Contradictory statements regarding Continental food in different books. 3. Lack of opportunities to solve queries regarding Continental Food. 4. Since the subject of Continental food is a very new one, gaining knowledge from the people concerned was very difficult as few experts are available in this field. 5. Trying to gain access to these experts to interview them was another problem.
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CONCLUSION
One of the old & richest cuisine of India has now become limited in small region.
They has been great attempt at bringing back the glory of the past. There are no famous chefs except chef qureshi who really done the great work for the Cuisine of Continental .
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SUGGESTIONS
We have to introduce the Continental Cuisine to different kind of people and region in more effective way for example Dumpukht is doing for all over the country. As well as in this age of experimentation fusion of cuisines is attracts lots of people for example last year Hotel Niko Metropolitan fused Continental the Japinese cuisine and people really appreciated the concept.
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BIBLIOGRAPHY INTERNET www.google.com www.ask.com NEWSPAPER Hindustan Times The Times of India MAGAZINE First City FHRAI Hotelier HOTEL Bristol , Gurgaon, New Delhi
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ANNEXURES
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QUESTIONNAIRE
Name:__________________________________________ Age:______________________________________________ Address:_________________________________________
Q.1
How often do you dine out ?
Weekly Fortnightly Monthly Seldom go out
Q.2
When you dine out which cuisines do you prefer the most ?
Chinese South Indian Continental i Mughlai
Q.3
How did you come to know about it ?
Friends Television Newspaper Any other Source
Q.4
Which Continental delicacy do you prefer the most ?

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Shorba Korma Biryani Kebabs Any Other
Q.5
Which of the Continental cuisine characterictics do you enjoy the most ?
Spices and Flavour Richness of Cuisine Cooking Methods All the above
Q.6
What shortcomings do you feel that Continental cuisine has ?
Too rich Too Oily Lenghty Cooking Methods Unavailibility of authentic Continental Cuisine at your place Any Other
Q.7
How you think that any changes in the Continental Cuisine will help in the
betterment of the same ? Yes No
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Q.8
How do you rate the Service Standards of Continental Cuisine ?
Excellent Good Fine Bad
Q.9
How often do you cook Continental cuisine at your house ?
Daily Weekly Fortnightly Do not cook
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Continental Cuisine

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INTRODUCTION

Belarusian potato babka

Romanian Srmlue cu mmlig

Northern Continental cuisines

English Sunday roast

Finnish sauted reindeer

Scottish haggis, neeps, and tatties

Lithuanian cold borscht

Southern Continental cuisines Main article: Mediterranean cuisine

Macedonian Tave Grave

Maltese octopus stew

Portuguese amijoas bulho pato

Italian polenta with rabbit

Italian risotto alla milanese

Italian spaghetti alla carbonara

Continental Continental cuisines

Austrian schweinsbraten withsemmelkndel

French carbonnade flamande

Belgian moules frites

Dutch Boerenkoolstamppot withrookworst

French fondue savoyarde

German Sauerbraten with potato dumplings

How often do you dine out ?

Weekly Fortnightly Monthly Seldom go out

Chinese South Indian Continental i Mughlai

How did you come to know about it ?

Friends Television Newspaper Any other Source

Which Continental delicacy do you prefer the most ?

Shorba Korma Biryani Kebabs Any Other

Which of the Continental cuisine characterictics do you enjoy the most ?

What shortcomings do you feel that Continental cuisine has ?

betterment of the same ? Yes No

How do you rate the Service Standards of Continental Cuisine ?

Excellent Good Fine Bad

How often do you cook Continental cuisine at your house ?

Daily Weekly Fortnightly Do not cook

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