Introduction to Chinese Cooking Fundamentals (Udemy.com)

Introduction to Chinese Cooking Fundamentals

( 0 Reviews )

Created by: Kayson Ng

Produced in 2021

What you will learn

South East Asian Chinese Cooking Fundamentals (Singapore Context)
South East Asian Basic Chinese Cooking Ingredients and Recipes

Quality Score

Content Quality

Video Quality

Qualified Instructor

Course Pace

Course Depth & Coverage

Overall Score : 0 / 100

Course Description

fferent Types of Chinese Cuisines (Singapore Context)Teochew CuisinesHokkien CuisinesCantonese CuisinesHakka CuisinesHainanese CuisinesPeranakan Cuisines (Chinese and Malay Mixed Cuisines)You will learn all the fundamentals of Chinese Cuisines, be sure to immersed yourself in the course!
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time.
Who this course is for:
Housewives, Dad, Working Adults, Students, basically anyone.

Time: 1.5h

Instructor Details

Kayson Ng

0.0 Rating
0 Reviews

I am a Chef and Food Consultant with over 7 years of experience in the F&B Industry. Over the past years, I have worked in several restaurants from casual to fine dining in both front and back of house. While trained in Culinary Arts, I am exposed to New and Old world techniques and Asian and Western Cuisine, all of which allows me to fully utilize my knowledge and skills of the trade.