{"id":1818,"date":"2020-04-11T09:40:14","date_gmt":"2020-04-11T08:40:14","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=1818"},"modified":"2020-04-11T09:52:33","modified_gmt":"2020-04-11T08:52:33","slug":"scandinavian-cuisine","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/","title":{"rendered":"SCANDINAVIAN CUISINE"},"content":{"rendered":"\t\t
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The three main cuisines of Scandinavia are the Norwegian, the Danish and the Swedish.<\/span><\/p>

Norwegian<\/a><\/strong>\u00a0\u2013 The cuisine is characterized by a sense of practicality and economy. Norwegians love their meat, whether it is\u00a0Pork,\u00a0Veal\u00a0or fish meat, and you will notice that most of their dishes are concentrated on this main ingredient. The vast wild areas of Norway, and the abundance of fish and game, makes such natural food resources a top pick for many traditional dishes. Norwegian cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. The simplicity of the cuisine does not imply a lack of taste, but it does make life easier for the cook. Smoked salmon is probably the most famous type of food product related to Norway.<\/span><\/p>

Danish<\/a><\/strong>\u00a0\u2013 The cuisine of Denmark is characterized by high levels of meat and animal fat and a rather low level of plants and vegetables. The long winters from the Scandinavian Peninsula shaped the face of the Danish cuisine. Although agriculture is well developed, due to the climate, game and fish are often preferred. Fresh vegetables are rare in the traditional Danish recipes, and many dishes rely on seasonal fruits or vegetables. On the other hand, the climate enables lengthy meet preservation, so smoked meat is one of the most frequently used ingredients in the Danish cuisine. The Danish cuisine is rather conservative, and the numerous islands that form Denmark helped keep the traditional, conservative cooking styles alive until modern times.<\/span><\/p>

Sweden<\/a><\/strong>\u00a0\u2013 It is considered rude not to finish the food you have on the plate, mainly because, in many cases, you serve yourself and you are responsible for the amount of food you place on your plate. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables.\u00a0rutabaga\u00a0is a native\u00a0turnip\u00a0that was among the most popular plant types in Swedish cooking until it got replaced by the\u00a0Potato. In both major inhabited regions of Sweden \u2013 Gothenburg on the west coast and Stockholm on the east \u2013 the abundance of fish, mainly\u00a0Herring, had its influence on traditional cooking. Although the salted\u00a0Herring, which was used as trading goods hundreds of years ago, is not part of modern Swedish dishes, we will still find it in several cookbooks as one of the national food elements.<\/span><\/p>

Preparation Methods for Scandinavian Cooking\u00a0<\/span><\/h2>

Each traditional dish has a special cooking method, which is more or less general in all of the country\u2019s regions. Meat is one of the main elements of most Scandinavian dishes and\u00a0Herring\u00a0is extremely popular, together with other fish types. Salmon is abundant in the area of the Peninsula, and it constitutes a very popular dish, both on a local and international level.\u00a0<\/span><\/p>

Cold food is often eaten viciously, or “consumed” in the Scandinavian region – smorgasbord is a buffet table consisting mainly of cold dishes of herrings, fish, meat, salad and cheeses. The smorgasbord is accompanied by slices of buttered bread and it constitutes one of the most frequent meals in the Peninsula. Smorgasbord begins with cured herrings and cold fish and meat dishes including roasted meats follow, together with hot or cold vegetables and a salad. Scandinavian dishes are still prepared, even by modern chefs, in the traditional way \u2013 using simple tools and basic ingredients, but utilizing them to the maximum, so as to create a delicious and nutritious meal.\u00a0<\/span><\/p>

Whether you are cooking Swedish meats and balls, or “meatballs” the Danish Leverpostej (rough-chopped liver paste served on dark\u00a0rye bread) or the Norwegian smoked salmon, you will notice that the Scandinavian cuisine produces excellent results with simple and fast cooking methods.<\/span><\/p>

Special Equipment for Scandinavian Cooking\u00a0<\/span><\/h2>

Most Scandinavian dishes don\u2019t require you to purchase any special tools. However, having a\u00a0coffee grinder\u00a0helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor. One can successfully prepare quite a few Scandinavian dishes by using just basic kitchen instruments, but it is recommended that you stock your kitchen with a well balanced set of utensils that will help you reduce cooking time and will enable you to present your Swedish, Danish or Norwegian dishes in a more attractive way.\u00a0<\/span><\/p>

Essential utensils like serving spoons, spatulas, forks, turners, scrapers and tongs should be part of your cooking “arsenal”, together with other cooking instruments that make work in the kitchen more efficient. Ranging from cake pans, can openers, colanders,\u00a0egg\u00a0rings, poachers and holders, food dishers & portioners, food pans & food containers to other kitchen utensils, such as food scales, food scoops and fryer baskets & accessories, the Scandinavian cuisine needs a diverse cooking equipment set in order to produce the most sophisticated Scandinavian dishes.\u00a0<\/span><\/p>

You should consider insulated food carriers if you are transporting the food and a full set of kitchen linens and uniforms if you wish to look like a pro. Here are a few other items that will come handy while cooking Scandinavian food: juicers, kitchen knives, kitchen slicers, kitchen thermometers, measuring cups & measuring spoons, miscellaneous utensils, mixing bowls and skimmers & strainers.<\/span><\/p>

Scandinavian Food Traditions and Festival<\/span><\/h2>

Festivities are moments of joy, when the family comes together in all the Scandinavian countries. Christmas is one of the most important holidays of the year. Food is very important on Christmas and on the smorgasbord or dinner table you can expect to find dishes such as:\u00a0rice<\/a>\u00a0pudding, Christmas\u00a0Ham<\/a>, stockfish,\u00a0Herring<\/a>, cheese and bread, meatballs, small frying sausages,\u00a0red cabbage<\/a>, liver p\u00e2t\u00e9,\u00a0Veal<\/a>\u00a0brawn, spare ribs and the list goes on.\u00a0<\/span><\/p>

Easter is also festively celebrated, although less stress is placed on the culinary aspect, as the religious aura tends to dominate the celebrations. Some of the most expected celebrations are national days \u2013 this is when each Scandinavian enjoys a traditional, home made meal. Each of the Scandinavian countries takes pride in their own variations of the food specific to the area.\u00a0<\/span><\/p>

The Scandinavian cuisine is a rather conservative one, still, there are strong influences from the Italian and French cuisines. Many new restaurants are populating the large Norwegian, Danish or Swedish cities, and some of them often an extremely varied and exotic cuisine choice. Scandinavians love home cooking but they also love eating out, and for many festivities it is customary for the family to enjoy a dinner in a restaurant.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The three main cuisines of Scandinavia are the Norwegian, the Danish and the Swedish. Norwegian\u00a0\u2013 The cuisine is characterized by a sense of practicality and economy. Norwegians love their meat, whether it is\u00a0Pork,\u00a0Veal\u00a0or fish meat, and you will notice that most of their dishes are concentrated on this main ingredient. The vast wild areas of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":332,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1818","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nSCANDINAVIAN CUISINE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"Norwegian \u2013 the cuisine is characterized by a sense of practicality and economy. 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Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-04-11T08:52:33+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/SCAND-CUISINE.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/","name":"SCANDINAVIAN CUISINE - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/SCAND-CUISINE.jpg","datePublished":"2020-04-11T08:40:14+00:00","dateModified":"2020-04-11T08:52:33+00:00","description":"Norwegian \u2013 the cuisine is characterized by a sense of practicality and economy. Norwegians love their meat, whether it is Pork, Veal or fish meat, and you will notice that most of their dishes are concentrated on this main ingredient. Danish \u2013 the cuisine of Denmark is characterized by high levels of meat and animal fat and a rather low level of plants and vegetables. The long winters from the Scandinavian Peninsula shaped the face of the Danish cuisine..Sweden \u2013 It is considered rude not to finish the food you have on the plate, mainly because, in many cases, you serve yourself and you are responsible for the amount of food you place on your plate. The meals are not very elaborate and many will find them scarce in vegetables. Traditional recipes were influenced by the lack of plants due to the long Swedish winters and many modern dishes still include only small amounts of vegetables. rutabaga is a native turnip that was among the most popular plant types in Swedish cooking until it got replaced by the Potato.","breadcrumb":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/#primaryimage","url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/SCAND-CUISINE.jpg","contentUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/04\/SCAND-CUISINE.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/scandinavian-cuisine\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":2,"name":"IHM NOTES","item":"https:\/\/ihmnotessite.com\/"},{"@type":"ListItem","position":3,"name":"HM NOTES","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/"},{"@type":"ListItem","position":4,"name":"BHMCT 3RD YEAR","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/"},{"@type":"ListItem","position":5,"name":"FOOD PRODUCTION 6TH SEM","item":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-6th-sem\/"},{"@type":"ListItem","position":6,"name":"SCANDINAVIAN CUISINE"}]},{"@type":"WebSite","@id":"https:\/\/ihmnotessite.com\/#website","url":"https:\/\/ihmnotessite.com\/","name":"IHMNOTESSITE","description":"","publisher":{"@id":"https:\/\/ihmnotessite.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ihmnotessite.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/ihmnotessite.com\/#organization","name":"IHMNOTESSITE","url":"https:\/\/ihmnotessite.com\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/","url":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","contentUrl":"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2019\/12\/hm-notes.png","width":234,"height":147,"caption":"IHMNOTESSITE"},"image":{"@id":"https:\/\/ihmnotessite.com\/#\/schema\/logo\/image\/"}}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/comments?post=1818"}],"version-history":[{"count":6,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1818\/revisions"}],"predecessor-version":[{"id":1825,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/1818\/revisions\/1825"}],"up":[{"embeddable":true,"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/pages\/332"}],"wp:attachment":[{"href":"https:\/\/ihmnotessite.com\/index.php\/wp-json\/wp\/v2\/media?parent=1818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}