This chapter’s objectives are to: Define street food, discuss the history of street food, explain how to prepare various types of street foods, explain the food safety concerns surrounding the service of street food, describe how to transport street food, define and describe the different categories of street food, discuss the regional differences of street food from around the world. | Street Foods Chapter 1: What is Street Food? Learning Objectives Define street food Discuss the history of street food Explain how to prepare various types of street foods Explain the food safety concerns surrounding the service of street food Describe how to transport street food Define and describe the different categories of street food Discuss the regional differences of street food from around the world The History of Street Food Throughout history, food has been produced and consumed as a communal affair. Eating privately only developed recently; it is still uncommon in some areas. Food has been sold on the street since ancient times. In the past, settlements formed around communal cooking places. Communal cooking and eating spaces are still common in less developed areas. Preparing, Transporting, and Serving Street Food The diversity of mobile menus is curbed by limited resources at the site, local and state food safety regulations, and transportability concerns. Close . | Street Foods Chapter 1: What is Street Food? Learning Objectives Define street food Discuss the history of street food Explain how to prepare various types of street foods Explain the food safety concerns surrounding the service of street food Describe how to transport street food Define and describe the different categories of street food Discuss the regional differences of street food from around the world The History of Street Food Throughout history, food has been produced and consumed as a communal affair. Eating privately only developed recently; it is still uncommon in some areas. Food has been sold on the street since ancient times. In the past, settlements formed around communal cooking places. Communal cooking and eating spaces are still common in less developed areas. Preparing, Transporting, and Serving Street Food The diversity of mobile menus is curbed by limited resources at the site, local and state food safety regulations, and transportability concerns. Close monitoring of serving and holding temperatures is required. Be sure to have the appropriate equipment to hold food safely. Required permits and licenses for mobile food vending depend on local and state regulations. Zoning and parking restrictions need to be considered when choosing a location. Categories of Street Food Serving food in bowls is a quick way to satisfy a large crowd. Some bowl foods require a last minute garnish. Many vendors prefer disposable service ware to minimize cross contamination and breakage. Bowl Foods Categories of Street Food (cont’d) Foods on a stick originated in nomadic tribes. The convenience factor and the casual appeal make these dishes attractive. The skewers can be used as: a cooking tool a vehicle for serving and eating Skewers are made from a variety of materials. Foods on a Stick Categories of Street Food (cont’d) The first breads were made of coarsely crushed grains and water. Bread can serve as: the main item as part of a salad an accompaniment with a .
