LIBON COMMUNITY COLLEGE

Libon, Albay

COLLEGE OF EDUCATION
A/Y 2021-2022
1ST Semester

INTERNATIONAL CUISINE
Module 1

COURSE DESCRIPTION

International cuisine is a (8) eight units’ course that develops student’s local and world class skills. This learning competencies are divided into (6) six sections
namely: History, Topography, Common food Ingredients and flavorings, cooking methods, regions, and general characteristics of the cuisine. This will provide
comprehensive knowledge to the students with the cuisines found throughout the world and an explanation of their development and evolution. It will also provide
information about the food and culture, as well as recipes from each area focuses on the development of the cuisine and the issues that molded and influence it. With
this knowledge, each cuisine’s evolution can seem both logical and natural.

OBJECTIVES:
1. Identify the different food and wine pairing.
2. Discuss the importance of food and wine pairing.
3. Demonstrate prescribed method on food and wine pairing.
4. Relate on personal skills with the input presented.

PRE-TEST:
This activity will enable you to assess your prior knowledge from the topic that will be discussed in this lesson. Directions:
Choose the letter of the best answer and write your answer in your activity notebook.

Activity 1:

1. Anything that nourishes the body by supplying energy, building, repairing cells, and regulating bodily process.
a. Oxygen b. Food c. Water d. Air
2. An alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat.
a. Beverages b. Wine c. Water d. Milk
3. it sketches the primary commodity availability for human consumption i.e. the sources of supply and its utilization in terms of nutrient value.
a. Beverages Balancing b. Food Balanced c. Food Pairing d. Wine Pairing
4. is a method for identifying which foods go well together from a flavor standpoint, while food combining identifies foods that match from a nutritional or
digestive standpoint.
a. Wine Pairing b. Food Pairing c. Water pairing d. Milk pairing
5. Is the process of pairing food dishes with wine to enhance the dining experience.
a. Food pairing d. Wine Pairing c. Beverage pairing d. Milk pairing

6. Specifically designed to cook food and store it for longer periods than conventional ovens while maintaining the heat more effectively.
a. Cook and Hold tables c. Tray
b. Heated merchandiser d. Merchandising refrigeration
7. Trays are placed a top metal wells where heated water produces steam that circulates beneath and sustains warmth.
a. Steam Tables b. Cook and Hold tables c. Tray d. Heated merchandiser
8. Fostering a sense of community at work not only improves morale, but also performance.
a. Health and Wellness c. Harmony
b. Focus on employee engagement d. Serial Snacking
9. There’s a huge push right now on plant-based cuisine, with vegetables getting knocked out of side-dish territory and onto the center of the plate.
a. Plant-Based Cuisine b. Food management c. Food waste d. Food segregation
10. Facilitated by major logistics innovation that allows unprecedented access to foodstuffs origins.
a. Traceability b. Food management c. Food waste d. Food Segregation

ANALYSIS:

1. What is Food and Wine Pairing?

2. Why food and wine pairing essential in the cuisine?
3. How food and wine pairing work in the cuisine?
4. What are the different types of food and wine pairing?

FOOD AND WINE PAIRING

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history
of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather
than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering
an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food
pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with
each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are
very subjective and what may be a "textbook perfect" pairing for one taster could be less enjoyable to another.

There are five bases of food and wine pairing:

1. Copy the food and wine pairings: producing region such as pasta marinara with Chianti, beef with Burgundy, lamb with Bordeaux, oysters with Champagne,
or smoked salmon with Riesling. These pairings can work but there is no explanation why or how.
2. Mirroring method: which is to mirror the color, flavors, and the so called “weight” of the wine with the ingredients in the food. In its simplest form, this
is color coding; the white-wine-with-fish and red-wine-with-meat mentality. We often complicate it much further trying to match aromas or flavors in the
wine with similar characteristics in food (berries, brown spices, etc.).
3. Classifying wine: One of the biggest hurdles in wine and food pairing is the vast selection of wines available to us today. The variables are endless when
you consider the different grape varieties, countries, winemakers, and wine styles.
4. Classifying Food: To understand how wine interacts with food, we need to look at the food in terms of the simple elements of taste. Any specific dish will
contain one or more of the five basic tastes: sweet, sour, salty, bitter and protein/umami.
5. Food and Wine Reactivity: Sweet and protein/umami dominated foods reduce wine aromas and make wine textures (acidity, bitterness, astringency, and
tannins) stronger. Sour and salt dominated foods make wine textures milder (richer, smoother, sweeter) and can accentuate aromas.

TYPES OF FOOD AND WINE PAIRING

In order you to understand the food and wine pairing, they are classified into four categories.

1: CATEGORY # 1 SWEET, SPICY, OR PROTEIN DOMINATED FOODS: Dishes that are sweet, spicy, or protein-dominant and low in salt will make a wine’s
texture stronger and all wines will become more acidic or crisp. In addition, if the wine has been in oak barrels it will become more bitter. And red wines will also
become more tannic. The recommended styles of wines for these dishes are off-dry and light styles of wines because they have no oak or tannins that would become
more bitter. And their fruitiness or sweetness buffers the rise in acidity.

2. CATEGORY # 1: WINES Off-dry or fruity white wines and low-tannin wines pair well with sweet, spicy or protein dominant (umami) foods: Off-dry or fruity
whites: off-dry Sparkling Wine, Riesling, Pinot Gris, Muscat, Gewürztraminer, Chenin Blanc, Viognier. Low-tannin reds: dry Rosé, Nouveau, Beaujolais, lighter
Shiraz and Zinfandel.

3. CATEGORY #2: ACID & PROTEIN DOMINANT FOOD Dishes that are acid dominant will make a wine milder or softer. The acidity in the dish will lower
your perception of the acid in the wine, which makes it taste milder and sometimes more aromatic or fruity. Since these foods are low in salt, the wines should
not have much oak influence or tannins. Crisp, light-intensity wines (wines with little or no oak) will pair the best since they tend to be relatively high in acidity.
Protein dominant foods that are low in salt will also pair well with these styles of wines. Bitterness, such as in endive, arugula, or smoked foods, often bonds with
the bitterness in oak and tannins — so these crisp light intensity wines will pair well with those foods too.

4. CATEGORY # 2: WINE Crisp, light-intensity wines pair well with acid and protein dominant foods. Wines: Sparkling Wine/Champagne, Sauvignon Blanc,
Pinot Grigio, Riesling, un-oaked Chardonnay, Semillon, Chenin Blanc, Viognier, dry rosé, Beaujolais, Pinot Noir

5. CATEGORY #3: BALANCED FOODS Dishes that are seasoned properly/balanced with salt will develop more complex flavor in the food and will pair with
the widest variety of wines. If a dish is high in sweetness and/or protein (umami), the addition of some acidity is quite common in many cuisines (think of tomato
sauces with wine or vinegar or adding lemon juice to seafood). Besides enhancing the flavor, the acidity also balances the dish so that it does not react with the
wine’s acid balance as much. Dishes with this balance between salt seasoning and acidity will pair well with all wine categories.

6. CATEGORY #3: WINES Strong-intensity, oaked whites, light to medium intensity reds, and medium-to-strong intensity reds pair well with balanced/properly
seasoned foods: Oaked whites: oaked Chardonnay, Viognier, Pinot Blanc, Semillon, Sauvignon Blanc Lighter intensity reds: Rosé, Nouveau/Beaujolais, Gamay,
Pinot Noir, Sangiovese, Shiraz/Syrah, Merlot, Zinfandel Stronger intensity reds: Merlot, Sangiovese, Shiraz/Syrah, Petite Sirah, Cabernet Franc, Cabernet
Sauvignon

7. CATEGORY #4: DESSERT Desserts: these are an extreme extension of the sweetness described in Category #1. Virtually all desserts are sweet and low in salt.
Even lemon and rhubarb’s tartness is balanced by adding more sugar. A general rule of thumb is to serve dessert wines that are sweeter than the dessert so the wine’s
acidity will not be pronounced.

8. CATEGORY #4: WINES Sweet to very sweet wines pair best with sweet desserts: Wines: sweet Madeira, sweet Sherry, Port, late- harvest Riesling, Vin Santo,
Sauternes, Tokaji

REVIEW

You should now have a good understanding of: How food and wine pairing has traditionally been based on two primary ideas. Progressive Food Menu as a
tool, and how the dominant taste in food (sweet, sour, salty, bitter and the protein taste “umami”) will change all wines the same way. Recognizing the dominant
taste in a dish, whether it’s sweet, sour, etc., and choose a wine that will taste delicious with it.

THESE ARE THE ILLUSTRATION OF HOW THE METHODS OF FOOD AND WINE PAIRING WORK.
 ACTIVITY 2: Using the illustration above, share your insight on the following questions.

1. How flavoring methods matches the taste in food and wine pairing?
2. Why do we need to balance the taste in food in wine pairing?
3. What is the basic taste in wine components?
4. Why is it food components is essential in wine pairing?

A great food and wine pairing create a balance between the components of a dish and the characteristics of a wine. As much as pairing food and wine is complex,
the basics are simple to grasp.

9 TIPS FOR PAIRING WINE & FOOD

If you’re just getting started, you’ll find these tried-and-true methodologies to produce consistently great pairings. That said, as you get more familiar with
different wines, you’ll become confident and can experiment breaking the rules.

1. The wine should be more acidic than the food.

2. The wine should be sweeter than the food.
3. The wine should have the same flavor intensity as the food.
4. Red wines pair best with bold flavored meats (e.g. red meat).
5. White wines pair best with light-intensity meats (e.g. fish or chicken).
6. Bitter wines (e.g. red wines) are best balanced with fat.
7. It is better to match the wine with the sauce than with the meat.
8. White, Sparkling and Rosé wines create contrasting pairings.
9. Red wines will create congruent pairings.

BASIC TASTE COMPONENTS IN WINE

For the most part, wine lacks the 3 tastes of fatness, spiciness and saltiness but does contain acidity, sweetness, and bitterness in varying degrees. You can
group wines into 3 different categories:

1. Red wines have more bitterness.

2. White, rosé and sparkling wines have more acidity.
3. Sweet wines have more sweetness.

BASIC TASTE COMPONENTS IN FOOD

Simplify a dish down to its basic dominant tastes. For example, baked macaroni has 2 primary components: fat and salt. Southern barbecue is a bit more
complex and includes fat, salt, sweet and spice. Even dishes without meat can be simplified. For example, a green salad offers acidity and bitterness; creamed corn
offers fatness and sweetness. Consider the Intensity

FOOD: Is the food super light or super rich? A salad may seem lighter, but perhaps the dressing is balsamic vinaigrette with high acidity. If the intensity of the dish
is not obvious at first, just focus on the power of each taste component.

WINE: Is the wine light or bold? Here are a few examples:

1. Sauvignon Blanc is light-bodied, but it has higher acidity

2. Chardonnay has more body, but it’s usually not too acidic
3. Pinot Noir is lighter bodied (for a red wine) and it does not have too much tannin (bitterness).
4. Cabernet Sauvignon is more full-bodied and has high tannin (more bitterness)

Activity 3: Using your smartphone and gadget, you can use your internet connection or printed materials, find the focus of pairing.

1. Complement and Contrast

2. Physical properties of wine. (a. Acidity), (b. Bitterness), (c. Sweetness), (alcohol).

3. Other pairing principle.

 Activity 4. Reflection

Directions: Write a reflection learned from the discussion. In writing your reflection, you must complete the sentence below.

I learned that______________________________________________________________________________________________
_________________________________________________________________________________________________________

I realized that_____________________________________________________________________________________________
________________________________________________________________________________________________________

If given a chance_________________________________________________________________________________________
______________________________________________________________________________________________________

Now that you share your thought in regards with food and wine pairing, the essence of pairing wine and food is to make sure that You will learn to recognize
how food changes the way wine tastes. Progressive Food Menu as a tool, you will also learn how the dominant taste in food (sweet, sour, salty, bitter and the protein
taste “umami”) will change all wines the same way. Finally, you will be able to confidently recognize the dominant taste in a dish, whether it is sweet, sour, and
choose a wine that will taste delicious with it.

When categorizing wines, these characteristics can be applied to all wines in general, by varietal, by country, or by region.

CHARACTRERISTICS OF WINE:

1. Soft and fruity no oak and listed from the sweetness to least sweet. These include Johannesburg Riesling, Gewurztraminer, Chenin Blanc, Semillion,
Marsanne, Blush wines.
2. Light and fruity white wines, dry (without sweetness) and no oak. Can include the above and champagne/sparkling wines, sauvignon, blanc, Pinot Gris,
Chardonnay, Pinot Grigio, Pinot Grigio Blanc, Viognier.
3. Strong white wines from the least amount of oak to the most. Include all the above and other varietals, including Pinot Blanc, Sauvignon Blanc, and
Chardonnay.
4. Soft and fruity red wines from the least amount of oak to the most. Can include Beaujolais, Dolcetto rose, Pinot noire, Shiraz, Sangiovese, Nebbiolo, Merlot,
and Tempranillo.
5. Light red wines with light oak, astringency, and soft tannins, can include the above and some Zinfandels, Cabernet Sauvignon, Mouvedre, Syrah,and
Amarone.
6. Strong red wines with farmer tannins to strong tannins, can include the above and many Cabernet Sauvignons, Barolo, Merlot, Super Tuscans.

ACTIVITY 5: WINE TASTE EXPERIMENT

Instruction: For a simple exercise to illustrate this at home, take a medium-bodied red wine, a slice of lemon, a wedge of sweet red apple, and a saltshaker.

1. Taste the wine first to see how the wine maker intended it to taste, then take a bite of the apple.
2. Now suck on the lemon has more acidity than the wine.
3. Next do what we call tequila shot-put a few drops of lemon on your hand sprinkle it with salt.
4. Lick this and try the wine.

Question:

1. What is the component taste of the wine and tequila using the lemon and salt?

2. What happen to the wine when you bite the lemon and when you lick the salt?

3. Why do we need to know the balance and property of wine and food pairing?

So how should the wine suggestions for each recipe in this book be used? First see the dominant taste identified in the dish. Then you’ll see that the suggested
wine style along with some recommendations that illustrate above. There will be other that fit on the style so don’t hesitate to substitute other wines. The importance
of food and wine pairing is played a major role in the cuisine because you will learn how to balance the taste and the style that you need to apply in the field of
cooking.
ASSESSMENT: FOOD AND WINE PAIRING.

A. Give me the details. Enumerate the food and wine taste components.

FLAVORING METHODS FOOD BASIC TASTE WINE TASTE COMPONENTS

COMPONENT

1. CONTRASTING PAIRING METHOD

2. CONGRUENT PAIRING METHOD

3. COMPLEMENTARY METHOD

B. Enumerate food and wine pairing and discuss each example.

1. __________________________________________
2. __________________________________________
3. _________________________________________
4. _________________________________________
5. _________________________________________

C. Illustrate food and wine pairing on the box below and discuss the food components

Reference: INTERNATIONAL CUISINE 2 ND Edition, Heyman, Patricia A., 2012. Electronic reference:
www.google.com, www.winepolly.com

PREPARED BY:

BENJAMIN S. TADURAN JR.

(Instructor)