Miguel Andres Pineda García

Miguel Andres Pineda García

Culinary & Food Service Management
LaSalle College Vancouver

WORLD CUISINE

CUL247-WORLD CUISINE Student: Miguel Andres Pineda Garcia ID: 2012559 Instructor name: Atifa Prinsloo The kitchen has no limits, each country shows it with its dishes, so varied, so different and so intriguing. The kitchen is not only food, it contains history, culture, information that can be easily found and is searched for, that is the main objective of the world cuisines class, to give us a look at what other cuisines are, motivating us to try and recreate their dishes, separating us from our roots to introduce ourselves to a completely new world and not only that but also help to identify what our specialty may become in the future.

This popular dish or

Paella Valenciana (Spain)

This popular dish originally from the city of Valencia, it is a well-seasoned rice with saffron and accompanied with vegetables, shellfish such as mussels, shrimps and lobsters, and meats such as chicken, beef or pork. it is generally served in a "paellera" a special pan to prepare this magnific dish.

This delicious fluff

Porto Pudim Flan (Portugal)

This delicious fluffy and creamy custard dessert from Portugal by making a caramel and a mixture which are baked in a bain-marie, this dessert is so popular that today many countries have their own version, some simpler than others since preparing this dessert can be a challenge, especially preparing the caramel since with a simple false movement the sugar burns or crystallizes.

Originally from the

Hummus (Middle East)

Originally from the Middle East, especially in Arabia, the composition of hummus is quite simple, it consists of processing chickpeas and tahini (sesame seed paste) until obtaining a paste, then to make it creamier and add flavor, is added oil, lemon juice, and seasonings such as salt, cayenne pepper, or Paprika, the hummus should be eaten accompanied with some vegetables and bread, also this dip is even used in other recipes as an ingredient.

A dish from Syria an

Samak Tarator

A dish from Syria and Lebanon, this dish is grilled fish accompanied with tarator, a sauce based on bread, garlic, and walnuts which, when processed, has a texture very similar to mayonnaise, generally, this dish is accompanied with chopped lemon or parsley to increase the refreshing sense and texture of the sauce.

This dish known as d

Lamb kebabs

This dish known as doner or donner kebab, kebabs are spicy meats that are put on skewers and grilled over a direct fire. The meat used can be lamb, beef, or chicken, but never pork. Today kebabs are very popularly seen as fast food due to their short cooking time and their easy way of transport for consumption. Originally from Turkey, they have spread throughout the Middle East allowing many countries to have their own style of preparing them.

A dessert of exact u

Baklava

A dessert of exact unknown origin since the dessert has been deconstructed and rebuilt through various Middle Eastern cuisines until it reaches what it is today. This dessert is prepared with phyllo dough, crushed nuts, butter, and a simple syrup made of sugar, water, and lemon juice, this dessert tends to be very sweet and is delicate to handle and must be treated with the most care so as not to affect its texture. and it is generally accompanied with coffee or tea.

This Egyptian salad

M’raad

This Egyptian salad that consists of sautéed eggplant and onions bathed in a well-seasoned sauce that is enjoyed both hot and cold, the salad is well appreciated for its simplicity when prepared and its taste. The most characteristic of this salad is that it can be seen in three ways, first, it can be used as a relish to accompany meats, second it can be used as a dip to eat with vegetables, bread or crackers, Finally it can also be used as a spreadable to crackers as if it were spread cream cheese.

This vegetarian sala

Misir wat and Berbere

This vegetarian salad, original from Ethiopia is an irresistible creamy lentil stew very well seasoned with berbere which also provides a complex taste and pleasant aroma and a bright shine color, the berbere is a combination of many whole spices that are then sautéed to enhance its fragrances and then powdered to release its flavors. This stew is well enjoyed when accompanied with injera and also Thanks to its creamy complexion, this dish is also commonly seen as a dip that can be eaten with bread or vegetables.

The tandoori murghi

Tandoori Murghi

The tandoori murghi is a dish from India that consists of a chicken baked in a tandoor, which is previously marinated with spices and yogurt that give it an incredible texture and flavor by covering the chicken in cooking so that it develops a better juicy result. This dish gets its name from the tandoor oven, a vertical clay pot-shaped oven that can reach very high temperatures and cook food quickly while retaining moisture and requiring very little fat or oil in the process.

Also known simply as

Shah jahani biryani

Also known simply as biryani, it is a common and popular dish throughout northern India, it is rice with braised lamb, spices, nuts, and dried fruits, which has a deep, complex flavor and accompanied by singular hotness. Biryani is not such a simple dish to prepare, details such as the tenderness of the meat or the consistency of the rice and the strength of the spices greatly influence its final presentation, so this dish requires time and practice to prepare.

This popular dish or
This delicious fluff
Originally from the
A dish from Syria an
This dish known as d
A dessert of exact u
This Egyptian salad
This vegetarian sala
The tandoori murghi
Also known simply as