《面食英文介绍》课件

PowerPointpresentation ofIntroductiontoNoodle目录•The Originof Noodle FoodCONTENTS•Types of pasta•Materials for making noodles•The nutritionalvalue ofpasta•The EdibleCulture of Noodle Food•Cooking methodsfor pasta01The Originof NoodleFoodThe OriginofNoodleFoodChinaThe earliestrecord of noodles datesback toChina in4000BC.Chinese peopleused to make noodlesbyhand,and theywere usuallymade from wheat flour.EgyptEgyptians werealso makinga similarfood calleditriyain3000BC,which wasmade fromsemolina flour.The HistoricalDevelopment ofNoodleFood19th centuryInthe19th century,themechanized productionofnoodles beganin Japanandspread to other countries.20th centuryInthe20th century,theproduction ofinstant noodleswasinvented,which madenoodlesmore convenientand popular.The globalspread ofpastaEurope USALatin AmericaNoodleswere introduced to Europein Noodleswere firstintroducedto the LatinAmericans are also veryfond ofthe11th centuryand becamepopular inUnited Statesin thelate19th centuryby noodles,especially Mexicoand Brazil.Italy.Then,they spreadtootherparts of Chinese immigrants.Nowadays,they areThey havetheir own unique waysofEurope.very popularin theUnited States.making andeating noodles.02Types ofpastaItalian pasta01020304Italian pastais a type ofItalian pastacomes inItalians oftenpair theirItalian pastais a popularnoodle made fromwheatvarious shapes and sizes,pasta withfresh vegetables,dish aroundthe world andflour andwater.It is often such as spaghetti,penne,meats,or seafood.can be found in manyserved withtomato sauceand fusilli.restaurants andcafes.or Alfredosauce.DumplingDumplings can be boiled,Dumplings can be madewithsteamed,or fried,and arevarious types of dough,suchoften served as amain asflour orrice flour.course oran appetizer.01020304Dumplings are a type of Dumplingsare atraditionalnoodle that are usuallyfilled dish in manycultures,with meat,vegetables,or includingChina,Japan,andother ingredients.Korea.Lamian NoodlesLamian noodles are a typeof ChineseLamian noodlesare often served innoodlethat aremade fromwheat floursoups orwith varioussauces andandwater.toppings.They have a chewy texture anda uniqueLamian noodlesareapopular dishinflavor thatis characteristicofChineseChina andcanbefound inmanycuisine.restaurants andstreet foodmarkets.Bread0403Bread is apopulardisharound theworldandcan02befound inmanycafes,There are many differentrestaurants,and bakeries.typesofbread,such as01white bread,whole wheatBread is oftenservedasabread,and ryebread.breakfast foodor asanaccompaniment tomeals.Breadis atypeof noodlemade from flour,water,yeast,and otheringredients.03Materials formaking noodlesFlourThemain ingredientformakingnoodles.Flour is a powdermadefromground grains,usually wheat.It providesthe basestructure for the noodles,givingthem theirchewytexture and elasticity.Different typesof flourcanbeused fordifferent typesofnoodles,such asall-purpose flour,bread flour,or wholewheat flour.WaterThe bindingagent for the noodle dough.Water isused in the noodle-making processto bindthe flourtogether and create thenoodle dough.The amountof waterused canvary dependingon the typeofnoodle beingmade,affecting thetextureandconsistency ofthe finalproduct.Yeast/Baking PowderTheleavening agentfor thenoodle dough.Yeast orbaking powder is addedto thenoodle doughtomakeit riseandcreatea lightand airytexturein thefinished noodles.Yeast is a naturalleavening agent,while bakingpowderisa chemicalleaveningagent.They bothwork byreleasing carbondioxide inthe dough,causing itto rise.SaltThe seasoningforthenoodledoughand finishedThe seasoningforthenoodledoughand finishednoodles.noodles.04The nutritionalvalue ofpastacarbohydrateCarbohydrate contentPasta isa good source of carbohydrate,providing energyto the body.It containscomplexcarbohydrates,which arebroken downgradually torelease energyover alonger periodof time,keeping youfeeling fullerfor longer.Types ofcarbohydratePasta ismadefromgrains suchas wheat,which containboth starchand fibre.The typeofcarbohydrate in pasta canaffect itsglycemic indexGI,which refersto howquickly thecarbohydratein afood isdigested andabsorbed intothe bloodstream,causing anincrease inblood sugarlevels.proteinProtein qualityPastaisagood sourceof protein,providing thebuilding blocksfor muscleandother tissuesinthebody.The proteininpastaisofhigh quality,meaning itcontainsall theessential aminoacids thatthebodycannot produceitself andmustobtain fromfood.Amount ofproteinDepending onthetypeand brandofpasta,it canvary inthe amountof proteinitcontains.Comparing differentbrands canhelp youfind onethat suitsyourprotein needs.fibreFibre contentTypes of fibrePasta isagood sourceoffibre,which isessential Pastaisagoodsourceoffibre,which isessentialfor maintaining a healthy digestive system.Fibre formaintainingahealthydigestivesystem.Fibrehelps to regulate bowel movements,improves helps toregulatebowelmovements,improvesdigestion,and alsohelps tocontrol bloodsugar digestion,and alsohelpstocontrol bloodsugarlevels.levels.Vitamins andMinerals•Vitamins andMinerals inPasta:Pasta providessmall amounts ofvarious vitaminsand minerals,including iron,zinc,folate,thiamine,niacin,riboflavin,magnesium,phosphorus,copper,andmanganese.These nutrientsplay importantrolesin maintaininggood healthandpreventing deficiencydiseases.05The EdibleCulture ofNoodleFoodItalian pastaculture1Italian pastaculture isa uniqueculinary tradition2Italians havea vastarray ofpasta shapesand sizes,that hasbeen passeddown throughgenerations.each specificallydesigned forcertain saucesanddishes.Pastaistypically madefrom durumwheat Italianshaveapassion fortheir pasta,and itisa34semolina andegg,and isoftenservedwith richcornerstone oftheir cuisine,foundinevery regiontomato sauces,creamy Alfredosauces,or meat-and atevery meal.based sauces.Chinese DumplingCultureChinese dumplingsareaThey comein avariety ofDumplings canbe Theart ofmakingtraditional dishthat datesshapesandfillings,with steamed,boiled,or pan-dumplings ispassedback over1,800years.the mostcommon beingfried,and areoften downthroughpork andcabbage,or servedwith adipping generationsin Chinesebeefand celery.sauce.families,and theyare abeloveddishinChinesecuisine.Lamian NoodlesCulture inJapan01020304Lamiannoodles,also Thedish consistsof Therearemanydifferent Ramenis consideredaknown asRamen noodles,wheat noodlesserved instyles of Ramen,each comfortfood inJapan,areaJapanese dishthatarich broth,topped withwith itsown uniquebroth andthere arethousandshas becomepopular variousingredients suchand toppingofRamenrestaurantsworldwide.as slicedpork,green combinations.across thecountry,eachonions,and seaweed.with itsownuniquestyleand recipe.06Cooking methodsfor pastaBoilednoodles inwaterBoiling waterSalt thewater Addpasta Cookingtime DrainFilla largepot withAdd asmall amountOnce thewater isCook the pasta Oncethe pastaiswater andbring itto aof salttotheboiling boiling,slowly addaccording tothe cooked,drain itin arollingboil.water.thepasta,stirring packageinstructions,colander andrinsegently toprevent usuallyabout8-10with coldwater tosticking.minutes.stop thecookingprocess.Fried NoodlesAddnoodlesOnce theoil ishot,add thecookednoodles andstir-fryOil thepan Addseasoningsfor afew minutesuntil theyarelightly browned.Add asmallamountof oiltoSprinkle withsalt,pepper,andthe pan,suchaspeanut oilorany desiredseasonings.vegetable oil.Preparation ServeimmediatelyHeat awok orlarge skilletRemove fromheat and serveover mediumheat.immediately.Baked PastaPreparationPreheatthe ovento350°F175°C.Serve CookednoodlesRemove fromthe ovenandservePrepare cookednoodles accordingtoimmediately.the packageinstructions.Bake AssembleCoverthe baking dish withaluminum Ina largebakingdish,layer thefoiland bakefor about20minutes,or cookednoodles withtomatosauce,until thecheese meltsand startsto gratedcheese,and anyother desiredbrown.toppings.感谢您的观看THANKS。