FND 401 Study Guide - Final Guide: South African Cuisine, Fermented Milk Products, Jerky

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 401
• Professor: Dan Mahoney

Document Summary

Gernam, french and british descents, as well as their slaves from india, madagascar, and. Indonesia: therefore considering the diverse origins, lifestyles and preferences of the people of. South africa, the traditional cuisine reflects a diverse range of ethnic cooking styles: typical south african foods and dishes include: amasi, which is fermented milk, Biryani, and biltong: comparison of traditional foods, maas, also know as amasi, is a fermented milk product commonly consumed throughout south africa. It has the consistency of a liquid yoghurt and has a taste which can be described as a cross between cottage cheese and plain yoghurt. The meat cuts are normally thicker than other dried-out meat cuts and the moisture differs greatly depending on the cook"s preference: https://www. sasas. co. za/resources/sa-journal-animal-science, urban trends have adopted aspects of the western diet, leading to the demise of some. Indonesian ingredients, traditional dishes and cooking methods: frying is a good example of this.