Downloaded 30 times
More Related Content
Similar to Food Culture in Singapore Powerpoint Presentation
Food Culture in Singapore Powerpoint Presentation
- 1. Secondary 2 FCERevision By Richard Lee Bak Kut Teh Nasi Lemak Rice
- 2. Contents • Food Preparationand Culinary Skills • Food Presentation • Evaluation of Food • Food Culture • Being an Informed Customer • Smart Shopping • Advertising • Methods of payment
- 3.
- 4. Contents • Ethnic Influenceson Singapore Food Culture • Global Influences on Singapore Food Culture • Dining Experiences
- 5. Ethnic Influences onSingapore Food Culture • Singapore is a multi-racial society with people from different cultures and ethnic groups. Each culture and ethnic group has their unique culinary traditions. This includes traditional dishes, common ingredients used and food preparation methods. Different cultures and ethnic groups also have their unique table setting and dining etiquette. We need to understand and practice proper table manners when dining with people of different ethnic groups. I don’t live in Singapore. I live in Japan, so my ethnic group is Japanese.
- 6. Understanding the EthnicInfluences in Singapore • The four main ethnic groups are: – Chinese – Malay – Indian (Tamil) – Eurasian I AM NEITHER OF THEM!!! I am Japanese.
- 7. Chinese • Early Chinesemigrants came to Singapore mainly from Southern China. Hence, Chinese culinary traditions in Singapore are influenced by the Southern dialect groups such as Teochew, Hokkien, Cantonese, Hakka, and Hainanese. Traditional Chinese dishes include fish ball noodles, bak kut the, char siew, suan pan zi, and kaya toast. Chinese and Japanese share some words, but different pronunciations. For the Chinese, it is Hanzi. For Japanese, it is Kanji. All these food can be served at Hawker Centers.
- 8. Common Ingredients • Thecooking of Chinese dishes commonly makes use of sauces, herbs, rice wine, vinegar and sesame oils. A variety of sauces, such as soya sauce, oyster sauce and black bean sauce are used to marinate meat or flavor dishes. Herbs and spices such as spring onion, coriander leaves, garlic and ginger are often used to prepare Chinese dishes. Chinese dishes are served with carbohydrates such as rice, porridge or noodles. Rice is eaten plain or stir fried with small cuts of meats and vegetables. Porridge is often flavored and can be cooked with slices of meat such as pork and fish. Noodles are commonly eaten with soup or stir fried. I have seen rice paddy fields back in Japan before.
- 9. Methods of cooking •Stir-frying is a typical method used in Chinese cooking. Small cuts of meat or vegetables are stir-fried quickly in a hot wok with a combination of sauces and herbs to create flavorful dishes. Steaming is another way to cook meat, fish and many dim sun dishes. Another popular method is boiling, which is used in the cooking of soups. I have cooked Chinese food before.
- 10. Festive food • Steamboatand yusheng are two common dishes served during Chinese New Year. Yusheng consists of strips of raw fish mixed with shredded vegetables served with a variety of sauces and condiments. It is considered a symbol of abundance and prosperity. Special dishes are also consumed during other festivals, such as mooncakes during the Mid- Autumn Festival and rice dumplings during the Dragon Boat Festival. Gong Xi Fa Cai, Wan Shi Ru Yi! And speaking of Autumn, My name, Akizora, means “Autumn Sky” in Japanese.
- 11. Chinese table settingand dining etiquette • A full Chinese meal normally consists of many courses. These include an appetizer, a soup, a variety of main dishes such as meat and vegetables, carbohydrates such as noodles which is served near the end of the meal and a dessert. Chopsticks are commonly used. I had a dish like this when I went to China.
- 12. Chinese table settingand dining etiquette • For sharing dishes, serving chopsticks and silverware are used to pick up the food. For hygiene purposes, do not use your own chopsticks to take food from the shared dishes. I got the hang of it using chopsticks.
- 13. Chinese table settingand dining etiquette • Noodle dishes are usually eaten using chopsticks. When not eating, rest the chopsticks on the bowl or chopstick rest. Do not stick your chopsticks vertically into your food as they would then look like joss sticks. This is considered inauspicious. Joss sticks are of Taoist religion, but I am a Shinto, so I would not worry about it.
- 14. Chinese table settingand dining etiquette • When eating noodles, chopsticks are held in one hand and the soup spoon in the other. It is considered inappropriate to slurp noodles. I always slurp noodles.
- 15. Malay • Malay culinarytraditions are influenced by Indonesia and Malaysia. Traditional Malay dishes include nasi lemak, rendang, satay and soto ayam. Did you know: the leaves that Nasi Lemak has are from Pandan Plants. Nasi Lemak is my favorite Malay food.
- 16. Common ingredients • Malaydishes are commonly cooked with ingredients such as coconut milk, spices and fermented shrimp paste. Coconut milk gives Malay dishes their rich taste and creamy texture. It is used in dishes such as chicken curry and rendang. Spices such as chili and turmeric powder provide the intense and spicy flavors common in Malay dishes. Fermented shrimp paste is sued as a base for sauce. This kind of sauce is used in many Malay dishes to give a flavorful and spicy taste. It is also used as a condiment to be eaten with plain rice and dishes like that. Malay dishes are usually served with carbohydrates such as rice. Rice is cooked in a number of different ways. Glutinous rice Is also cooked in different manners.
- 17. Methods of cooking •Typical food preparation methods include frying, grilling and boiling. Chicken, fish crackers and tropical fruit such as bananas are fried. Popular grilled meat dishes include satay and grilled chicken. Boiling is used to prepare dishes such as beef bone soup. Most Malays are Muslims. They prepare food according to the Islamic rules. This means that no pork or alcohol is allowed, and all animal sources are processed according to Islamic practices.
- 18. Festive food • Ketupatis a traditional dish consumed during Hari Raya. It is also commonly used as a decorative object during the festival. Selamat Hari Raya!!!
- 19. Malay table settingand dining etiquette • All dishes for a Malay communal meal are presented at the same time. The main dish is rice, with other side dishes such as meat and vegetables. Dishes with gravy will have a spoon for scooping but for dry dishes such as grilled chicken, it should be torn with the right hand. Nasi Lemak is my favorite Malay food.
- 20. Malay table settingand dining etiquette • People should wash their hands before eating. Usually, a teapot called a teko is passed around for guests to wash their hands. Does it have tea?
- 21. Malay table settingand dining etiquette • Malays traditionally eat with their right hand due to hygiene purposes. I usually eat with spoon.
- 22. Indian • Indian culinarytraditions are influenced by the different regional cuisines from India. Traditional Indian dishes include roti prata, chicken curry, nasi briyani, and vadai. Nasi Briyani is also a Malay dish, so no matter what.
- 23. Common ingredients • Commoningredients used in Indian dishes include spices, pulses, and ghee. Turmeric, cumin, coriander seeds and cayenne pepper powder are some of the most commonly used spices. Garam Masala is a blend of ground spices used in the cooking of many Indian dishes. Pulses such as chickpeas, black-eyed peas and kidney beans are commonly used to make dhal, which is a thick stew cooked from de- hulled pulses. Ghee or clarified butter is used to prepare main dishes and sweets.
- 24. Common ingredients • MostIndians are Hindus. They believe that cows are sacred, hence no beef is used in their dishes. Vegetarianism is also common among certain Indian communities, which gave rise to a variety of Indian vegetarian dishes. Indian dishes are commonly eaten with carbohydrates such as rice, bread or flour-based staples. Rice can be cooked with spices for a more flavorful rice dish. Four-based staples include roti prata.
- 25. Methods of cooking •Common methods of cooking include frying on flat iron pans, which is how roti prata and thosai are made. Deep- frying and stewing are also common methods of cooking. The tandoor, a large clay pot that is built into the kitchen where hot coals and wood are placed at the bottom as fuel, is also used to prepare dishes.
- 26. Festive food • Manytypes of Indian sweets are served during Deepavali. They are usually made with flour, sugar and condensed milk, and cooked by frying. Popular sweets include laddu and jalebi. Happy Deepavali!
- 27. Indian table settingand dining etiquette • Traditionally, Indian food is served on clean banana leaves. Individual servings of a variety of dishes including sauces are placed around some rice. What? Banana Leaves?!?!
- 28. Indian table settingand dining etiquette • Indians use their right hand to teat for hygiene purposes. When eating roti, they dip the curry with the roti to prevent the gravy from touching their hand. I STILL EAT WITH A SPOON!!!!
- 29. Indian table settingand dining etiquette • After eating, they should fold the banana leaf in half to show that they have finished eating. They should wash their hands after the meal.
- 30. Eurasian • A Eurasianis a person of mixed European and Asian descent. Eurasians in Singapore descended from Europeans, mainly Portuguese, Dutch and British, who intermarried with local Asians. Eurasian culinary traditions are generally derived from a blend of European food cultures. Eurasian dishes are infused with local ingredients and heavily influenced by Malay, Chinese and Indian cuisines. Popular dishes include devil’s curry, Eurasian smore, vindaloo, and sugee cake. I’ve been to Portugal, Netherlands, and UK before.
- 31. Common ingredients • ManyEurasian dishes are spicy and rich, and are eaten together with rice or bread. They are usually prepared using a variety of herbs and spices such as cinnamon, cloves, nutmeg, chillies, pepper, tamarind, grated coconut, lemongrass, and candlenuts for a distinct and sharp taste. I eat rice and bread plus other dishes.
- 32. Common ingredients • Europeaningredients such as Worcestershire sauce, mustard powder, mustard powder and vinegar are also added to flavor the dishes. Semolina flour is used to make sugee cake. Semolina is a product of wheat. It becomes round and puffy after being boiled or baked, which gives sugee cake its unique texture. Worcestershire sauce comes from the United Kingdom. Rule Britannia!
- 33. Common ingredients • Differenttypes of meat, such as beef, pork and poultry, are used in the cooking of Eurasian dishes. I eat rice and bread plus other dishes.
- 34. Methods of cooking •Common methods of cooking used in Eurasian dishes are stewing and baking due to European influence. Both devil’s curry and Eurasian smore are dishes that are cooked on low heat for long periods of time to allow all the ingredients, herbs and spices to mix together to create a deep, rich flavor. I do not like stew.
- 35. Festive food • Themajority of Eurasians in Singapore are of Christian faith and celebrate Christian festivals such as Easter and Christmas. Hence, traditional festive food such as roadster turkey and Christmas pudding are consumed during the celebration, together with popular Eurasian dishes. Merry Christmas and Happy Easter!!!
- 36. Eurasian table settingand dining etiquette • Eurasian dishes are served in plates or bowls and are eaten using spoons, forks and knives. A variety of main dishes are eaten with rice. If would have these if I eat western food.
- 37. Eurasian table settingand dining etiquette • Eurasian dining etiquette is as follows: 1. Unfold the napkin and place it on your lap after being seated. 2. Place the napkin on the chair if you need to leave your seat temporarily, for example, going to the toilet. 3. Hold the fork with your left hand and knife with your right hand. 4. When you are finished with a dish, place the cutlery together across the center of the plate. If you are just taking a break, cross the cutlery. Speaking of Which, I NEED TO GO TO THE TOILET!!!
- 38. Singapore Food Culture •Early immigrants from different cultures and ethnic groups brought their own culinary traditions to Singapore. These influences have led to the creation of many famous Singaporean dishes. Some examples are: – Chicken rice – Chili crab – Fish head curry – Laksa Oops. Anyways, these four dishes can be sold at hawker centers.
- 39. Chicken rice • Differentversions of chicken rice can be found in Singapore, such as Hainanese chicken rice and Malay chicken rice. For Hainanese, the chicken is steamed until fully cooked, wile the uncooked rice is stir fried in chicken fat first and boiled with chicken broth and pandan leaves to produce fragrant, flavored rice. The steamed chicken is then served together with the rice, a bowl of clear soup, cucumber slices and condiments such as ground chili paste, ginger paste and dark soya sauce.
- 40. Chili crab • Chilicrab is a popular dish among the Chinese, and is commonly available in Chinese restaurants. It is cooked by cutting hard-shell crabs into smaller pieces, frying the crabs in oil and then cooking the crabs in gravy. The gravy consists of ingredients such as tomato paste and lemon juice, and is often thickened with corn flour and beaten eggs. Fried or steamed buns are often served with the chili crabbed to be dipped in the gravy.
- 41. Fish head curry •Fish head curry is usually served with rice and is popular among the Chinese and Indians. The head of a fish is stewed in curry with coconut milk, tamarind juice, spices and different types of vegetables such as long beans, ladies’ fingers and brinjal. The head of a red snapper fish is commonly used in this dish, but it can also be substituted with the heads of other types of fish.
- 42. Laksa • Laksa isa Peranakan dish made of boiled thick rice noodles served in a curry gravy with other ingredients such as fried bean curd puffs, fish cake, shrimp and cockles. The gravy is prepared by heating an aromatic spice paste with coconut milk, ground dried prawns, chicken stock and water. I have finished changing. I am not peranakan.
- 43. Global Influences onSingapore Food Culture – Causes of Global Influence • The effect of global influence on Singapore’s food culture is significant. As a result of it, some traditional dishes of other ethnic groups are now widely found in Singapore. These dishes originated from Asian countries such as Japan, Korea and Vietnam, as well as Western countries such as Italy and France. I come from Asia.
- 44. Culinary Traditions ofOther Ethnic Groups - Japanese • A traditional Japanese meal consists of rice or noodles served with a main dish, side dishes, soup and condiments such as wasabi. Dishes can be served raw or prepared using popular cooking methods such as grilling and deep-frying. That’s my country! Japan! Konichiwa!!! Just now, I ate wasabi. It was so spicy I drank water. I drank too much that I need to pee.
- 45. Korean • The staplesof Korean meals are rice or glass noodles. These are served with vegetables, meat and seafood, as well as a number of side dishes. Meals often come with soup such as seaweed soup. Popular cooking methods include grilling and boiling. Last year, my country had a trade war with Korea. The northern part of Korea is communist.
- 46. Vietnamese • A traditionalVietnamese meal consists of rice, rice paper and noodles served with meat such as beef, chicken and seafood. Vietnamese meals are accompanied by condiments such as fish sauce, shrimp paste and soya sauce. Boiling and steaming are popular cooking methods. Vietnam is mostly communist.
- 47. Western • Here inSingapore, Western food is a term used to describe a wide variety of food that comes from countries in Europe and America. They include burgers, salads, pizza and pasta. I can cook it, Italian style!
- 48. Fusion Food • Globalinfluence on Singapore’s food culture has led to the creation of fusion food. Fusion food refers to dishes that are prepared using a combination of elements from different culinary traditions. The fusion food trend has spurred the innovation and creation of many contemporary dishes. Many types of fusion food can be found in Singapore. These include local dishes that have been infused with foreign ingredients or cooking methods, or fusion dishes consisting of a combination of foreign ingredients or dishes. I can think of a fusion food from my country and another, creamy spaghetti with fish eggs and seaweed.
- 49. Types of DiningExperiences • After learning about food from different cultures, we will now look at three different types of dining experiences: – Fine dining – Casual dining – Fast food dining I always go for fine dining.
- 50. Fine dining • Finedining restaurants are restaurants that provide the full range of table service with specific dedicated meal courses. The serving staff are usually highly trained and dressed in formal attire. Guests are expected to follow a strict dress code. Jeans, T-shirts and slippers are usually not allowed. This sets a formal tone and dedicates attention to all the finer details – from the restaurant décor to the presentation of food. Pricing is usually high. Fine dining restaurants offer a menu with multiple coursers, all for a set price per person. However, there are limited choices within each course. I always go for fine dining. I usually wear a dress, as seen in the picture over there. I am in my former school uniform I used to wear when I was in school.
- 51. Casual dining • Casualdining refers to having meals at restaurants that provide table service in a relaxed and casual setting. Casual dining restaurants are popular due to their affordability, variety and quality. The atmosphere at casual dining restaurants is relaxed and the environment is usually suitable for the entire family. Depending on the restaurant, the serving staff may not have to wear a uniform, or the uniform is casual. Casual dining restaurants have minimal or no dress code. Food in casual dining restaurants is moderately price. Menus of casual dining restaurants are often fixed and usually have a large variety of main courses, side dishes and beverages. I also go for casual dining.
- 52. Fast food dining •Fast food dining refers to having meals at food outlets that emphasize the speed of service and fast food delivery. This includes fast food restaurants, food stalls in hawker centers, food courts, coffee shops and take-away outlets. The atmosphere of fast food dining outlets is casual and there is no table service. Customers usually go up to a counter to order and pay for their food. Fast food dining is affordable and allows diners to spend within their budget. The menu is limited and the food often comes in set meals. I don’t eat fast food because they are junk food and they are unhealthy.