5.2.1
British Cuisine
British Cuisine
British Cuisine
Definition of cuisine: ‘a style characteristic of a particular country or region where the cuisine has developed historically using distinctive ingredients, specific preparation and cooking methods or equipment, and presentation or serving techniques’.
![Illustrative background for UK culinary traditions](https://image-v2.cdn.app.senecalearning.com/2018-05/762542f6-1de8-47cb-ab94-68c80b7961cb/shutterstock_114185515,h_400,q_80,w_640.jpg)
![Illustrative background for UK culinary traditions ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/762542f6-1de8-47cb-ab94-68c80b7961cb/shutterstock_114185515,h_400,q_80,w_640.jpg)
UK culinary traditions
UK culinary traditions
- Breakfast, lunch and dinner are the three standard meals of the day.
- Baking, grilling, roasting, stewing, frying and boiling are all common cooking techniques.
- Electric/gas ovens are used to bake or roast foods; pans are used to cook foods on stoves.
![Illustrative background for Traditional ingredients](https://image-v2.cdn.app.senecalearning.com/2018-05/9c2d1354-eee0-4701-990d-94d6a9fe5b7a/shutterstock_540453118,h_400,q_80,w_640.jpg)
![Illustrative background for Traditional ingredients ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/9c2d1354-eee0-4701-990d-94d6a9fe5b7a/shutterstock_540453118,h_400,q_80,w_640.jpg)
Traditional ingredients
Traditional ingredients
- Fruit - apples, blueberries, strawberries and rhubarb.
- Dairy - milk, cheese, yoghurt and butter.
- Eggs - chicken eggs.
- Vegetables - broccoli, peas and carrots.
- Fish - mackerel, salmon and cod.
- Meat - pork, beef and lamb.
![Illustrative background for Sauces and vegetables](https://image-v2.cdn.app.senecalearning.com/2020-01/f53ba8e0-f3f2-4a91-be57-fc15bd929f3b/bread-1284438_1920-min,h_400,q_80,w_640.jpg)
![Illustrative background for Sauces and vegetables ?? "content](https://image-v2.cdn.app.senecalearning.com/2020-01/f53ba8e0-f3f2-4a91-be57-fc15bd929f3b/bread-1284438_1920-min,h_400,q_80,w_640.jpg)
Sauces and vegetables
Sauces and vegetables
- Traditionally, main dishes incorporate meat/fish, potatoes and vegetables.
- Forks, knives and spoons are used.
- Hot meats are usually accompanied by a sauce (e.g. gravy).
- Hot desserts are often accompanied by a wet sauce, like chocolate ice cream, vanilla custard or double cream.
- Lots of modern dishes try to do 'fusion' between British and foreign cultures. Examples of this would be:
- Chorizo pork sausage with garlic mashed potato (bangers and mash).
- Croissant bread and butter pudding (traditional bread and butter pudding).
Classic Dishes by Country
Classic Dishes by Country
Each UK country has staple dishes. Here are some examples:
![Illustrative background for England](https://image-v2.cdn.app.senecalearning.com/2018-05/3d82ae29-c43a-4fdd-b8e9-a754c4a72eab/shutterstock_173780129,h_400,q_80,w_640.jpg)
![Illustrative background for England ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/3d82ae29-c43a-4fdd-b8e9-a754c4a72eab/shutterstock_173780129,h_400,q_80,w_640.jpg)
England
England
- Cottage pie (mashed potato on top of minced beef).
- Fish and chips.
- Toad in the Hole (sausages in Yorkshire pudding batter).
- Steak and kidney pie.
- Bread and butter pudding (buttered bread in sugar, eggs and milk).
- Fruit crumble (crumbly biscuit or oat on top of stewed fruit).
- Bangers and mash (sausages and mashed potato).
![Illustrative background for Northern Ireland](https://image-v2.cdn.app.senecalearning.com/2018-05/59116905-1b55-4a95-9b57-acab851e0702/shutterstock_254615413,h_400,q_80,w_640.jpg)
![Illustrative background for Northern Ireland ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/59116905-1b55-4a95-9b57-acab851e0702/shutterstock_254615413,h_400,q_80,w_640.jpg)
Northern Ireland
Northern Ireland
- Ulster fry (fried breakfast).
- Pastie (ground pork or beef, potatoes, onions, and different seasonings).
- Irish stew (meat, potato, root veg and onion casserole).
- Wheaten bread (brown sofa bread).
- Fifteens (cake containing digestive biscuits, marshmallows, coconut and cherries)
- Crubeens (battered fried pigs' feet).
![Illustrative background for Wales](https://image-v2.cdn.app.senecalearning.com/2018-05/7d1840e4-0e2d-4a6b-aca6-0309cae942ba/shutterstock_160891571,h_400,q_80,w_640.jpg)
![Illustrative background for Wales ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/7d1840e4-0e2d-4a6b-aca6-0309cae942ba/shutterstock_160891571,h_400,q_80,w_640.jpg)
Wales
Wales
- Cawl (traditional soup, containing Welsh lamb, leeks and potatoes).
- Welsh cakes (flat cakes containing raisins).
- Cowny muscles.
- Bara Brith (speckled bread, made with self raising flour, tea, dried fruit and mixed spices).
- Laverbread (seaweed paste).
- Bara brith (fruit cake).
- Welsh rarebit (toasted bread in cheese sauce).
![Illustrative background for Scotland](https://image-v2.cdn.app.senecalearning.com/2018-05/0d55fb33-6ef3-46c9-8bc8-44f80205890e/shutterstock_611174096,h_400,q_80,w_640.jpg)
![Illustrative background for Scotland ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/0d55fb33-6ef3-46c9-8bc8-44f80205890e/shutterstock_611174096,h_400,q_80,w_640.jpg)
Scotland
Scotland
- Bannocks/oatcakes (savoury biscuit made from barley and oat flour).
- Haggis (savoury pudding made with lamb/beef, onion, oatmeal etc.)
- Scotch broth (red meat-based soup).
- Colcannon (soup/stew dish from Western Scotland. Made from boiled cabbage, carrots, turnip and potatoes).
- Shortbread (sugar, flour and butter-based biscuit).
- Neeps and tatties (oily, mashed swede and potatoes).
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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