Thai Cuisine. The Pride of Thailand . Introduction. Thai cuisine is the national cuisine of Thailand . Thailand is a significant food producer that is very popular among the foreigners
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
The Pride of Thailand
Thailand is a significant food producer that is very popular among the foreigners
Besides the delicious outstanding tastes, Thai food is also representing the refinement and usefulness (5 food groups) for the health of the consumers.
Balance, detail and variety are important to Thai cooking.
Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter; and it also can be quite hot (spicy).
With Buddhist background, Thais avoided the use of large animals in big chunks.
Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Chaozhou people who make up the majority of the Thai Chinese.
The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles, oyster sauce and soybean products.
Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
The cuisine of Northeastern Thailand generally feature dishes similar to Lao food.
With climate and geographical conditions, southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.
Instead of serving dishes in courses, a Thai meal is served all at once to enjoy complementary combinations of different tastes.
Only the Western-style fork and spoon were chosen from the whole set of table silverware to use at dining table.
The greater the number of diners the greater the number of dishes ordered.
N + 1 formula is used to estimate the appropriate number of dishes.
Diners choose whatever they require from shared dishes and generally add it to their own rice.
The fork is used to push food into the spoon rather than pick up and bring a piece of food directly to mouth.
Knives are not generally used at the table.
Chopsticks are used primarily for eating noodle soups, but not otherwise used.
Can be hors d\'oeuvres, accompaniments, side dishes, and/or snacks
They include spring rolls, satay, puffed rice cakes with herbed topping
They represent the playful and creative nature of the Thais
A harmony of tastes and herbal flavors are essential
Major tastes are sour, sweet and salty
Spiciness comes in different degrees according to meat textures and occasions
A sweet and sour dish, a fluffy omelets, and a stir-fried dish help make a meal more complete
A good meal for an average person may consist simply of a soup and rice
Traditional Thai soups are unique because they embody more flavors and textures than can be found in other types of food
A simple Thai curry paste consists of dried chilies, shallots and shrimp paste
Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs
Complete meals in themselves, they include rice and noodle dishes such as Fried Rice and Pad Thai
Uniformly sweet, they are particularly welcome after a strongly spiced and herbed meal