Jushua International Cuisine

Name:____________________________________________________Date:______________
Instructor: _____________________________Yr.& Sec.:___________ Score:__________

PRETEST No. 1
TEST I: MULTIPLE CHOICE (20pts.)

Directions: Directions: Read the following questions very carefully, choose and
encircle the letter of the correct answer from the given choices. (1 point each)
1. It is the composite of custom, traditions, values and other norms that are
develop, learned, shared and practice by a group.
a. Acculturation c. Culture
b. Assimilation d. Ethnicity
2. Affiliation with a race, people, language or cultural group.
3. A process of cultural change due to repeated exposure to another culture.
4. In this era sheep and goat were domesticated.
a. 2,000 BC c. 9,000 BC
b. 3,000 BC d. 10,000 BC
5. It is considered the oldest old religions.
a. Buddhism c. Hinduism
b. Confucianism d. Judaism
6. What term is to steam, usually with a banana leaf?
a. Hilabos c. Paksiw
b. Lechon d. Pasingaw
7. What country describe the Pearl of the Orient Sea?
a. Japan c. Philippines
b. India d. Thailand
8. What dish is made of different vegetables like okra, eggplant and bitter gourd
in fish sauce?
a. Atsara c. Paksiw
b. Bulanglang d. Pinakbet
9. Which of the following signifies long life for Chinese?
a. Cow c. Chicken
b. Braised turtle d. Lobster
Author/s: Published On: Document No.: 1
Elvie S. Estrada MPC
Joana Marie T. Llagas Issued by: Revision No. 1 Page No.
August 2020 1
10. Stir- fried noodles in China is called ___________.
a. Cao c. Ma po Tofu
b. Chow Mien d. Vermicelli
11. What country describe the Land of the Rising Sun?
a. China c. Philippines
b. Japan d. Thailand
12. What dish is topped or mixed with various fresh ingredients usually seafood?
a. Kani c. Sushi
b. Shabu- Shabu d. Yakitori
13. A type of seaweed that is widely used in Japanese Cuisine?
a. Gohan c. Nori
b. Kani d. Sushi
14. Bihon is a thin rice noodles known as?
a. Canton c. Pasta
b. Noodles d. Vermicelli
15. Which of the following is thinly sliced beef and a variety of vegetables dipped
into a bubbling broth and quickly cooked?
a. Sakuyaki c.Yakitori
b. Shabu- shabu d. Tonkatsu
16. The most features of Korean food?
a. Bitterness c. Sweetness
b. Spiciness d. Sourness
17. Which is the fermented wine in japan?
a. Sake c. Red wine
b. Soju d. White wine
18. Which is signature dishes in China similar in Italian tortellini?
a. Gong bao chicken c. Sweet and sour pork
b. Ma po tofu d. Wantons
19. It shows the fertility, growth and auspiciousness of the land in Indian Flag.
a. Blue circle c. Saffron
b. Green d. white
20. It is one of the most wonderful dresses worn by Indian women.
a. Dhoti c. Sari
b. Kurta d. Turban

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21. What do you call the “forbidden foods” in Muslim culture?
a. Halal c. Hilal
b. Haram d. Huran
22. Which of the following recognition and acceptance of cultural differences and
similarities exist?
a. Acculturation c. Cultural sensitivity
b. Nationality d. Socio-economic dimension
23. The kind of terrain, such as mountain ranges and fertile valleys, which
surround the island, known as:
a. Geographical location c. Economic factors
b. History d. Topography
24. The people who are reluctant to change their food habits or try new foods
described as:
a. Ethnicity c. Culture
b. Conservatism d. Multi-culture
25. Which of the following is not included in East Asian cuisine?
a. Chinese food c. Mongolian food
b. Korean food d. Thai food
26. It is customary ways of eating developed for many years from the family or
establish by choice due to individual differences.
a. Conservatism c. Food habits
b. Food d. Food ways
27. It is one of the factors in the study of geography, that cultural food is
significant.
a. Climate c. Religion
b. History d. Topography
28. The common types of cut used in garlic.
a. Core c. Julienne
b. Cube d. Mince
29. What is vinegared rice topped or mixed with a various fresh ingredients in
Japan?
a. Gohan c. Sushi
b. Ramen d. Yakitory
30. What is the popular Korean meat dish?
a. Bulgogi c. Grilled galbi
b. Kimchi d. Galbi tang

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Test II. Matching type:
Directions: Match column A to Coulumn B. Write the letter of the
correct your answer on the space provided before each number. (10 pts.)
Column A Column B
F
_____31. A rice dish cooked in a wide,flat pan, with snail, a. chicken garlic
chicken and usually colored in saffron. chili
C
_____32. A sweet crepe sauteed in orange butter then b. chow mein
flamed with orange liqueur or brandy. c. crepe suzette
I
_____33. A dessert made with ladyfingers, mascarpone, d. Kimchi
and espresso. e. Mezedes
_____34. A preserved vegetable in pickling solution.
G f. Paella
_____35.
B A combination of meat, mushrooms, and vallenciana
vegetables with fried noodles. g. Pickled atchara
H
_____36. A dish made of broiled acidified rice with wet h. Sushi
fish slices,seafoods and vegetables maybe wrapped i. Tiramisu
with dried algae. j. Tom yang goong
J
_____37. The national aroma of Thailand.
_____38.
A A secret spices with fresh slices of garlic,
chillies, plum tomatoes and coriander.
_____39.
D Cabbage and other vegetables are soaked in salt
water, then seasoned with different spices before
being fermented.
_____40.
E These little savory dishes are served to guests in
homes, taverns and cafes.

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COURSE OUTLINE
Time Frame Topics
Orientation
1. Overview of Culinary Practices Around the World
1.1 The history of food
Week 1 1.2 The Effects of Conquests and Trading on
Cultural Foods
1.3 Definitions and Basic Concepts
2. Factors Affecting Food Ways and Culinary Practices
2.1 Geographic Location
2.2 Climate
2.3 Topography
2.4 History
Week 2 2.5 Religion
2.6 Factors affecting Cultural Foods
2.7 Social Factors affecting Cultural food
2.8 Economic Factors
2.9 Psychological Factors of Cultural Foods
2.10 Health Concern
3. Mise- en- Place
3.1 Knife skills (Basic cuts and shapes and Cutting
Techniques)
Week 3
3.2 3Preliminary Cooking and flavorings ( Herbs
and Spices)
3.3 Stock and Sauces
4. Asian Cuisine
4.1 Philippines
4.2 China
4.3 Japan
4.4 Korea
4.5 India
Week 4-6
5. How to Prepare signature dishes from Asian
Countries:
5.1 Philippines (Adobo)
5.2 China (fride noodles)
5.3 Japan (Tonkatsu)
5.4 Korea (Kimchi)
5.5 India (Curry)
Week 7-8 6. Middle East Cuisine
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6.1 Turkey
6.2 Israel
6.3 Egypt
6.4 Saudi Arabia
Midterm Examination
Week 9
(Online and printed, as needed by students)
7. How to Prepare signature dishes from Middle East
Countries:
7.1Turkey (kebobs)
Week 10
7.2 Israel (hungarian)
7.4 Egypt (shawarma)
7.5 Saudi Arabia (lassi)
8. European Cuisine
8.1 Italy
8.2 France
8.3 Spain
9. Mediterranean Cuisine
9.1 Greece
Week 11-13
10. How to Prepare signature dishes from Middle East
Countries:
10.1 Italy (pasta)
10.2 France (dessert)
10.3 Spain (Paella)
10.4 Greece (soup)
11. American Cuisine (North, Central and South
America)
11.1 USA
11.2 Mexico
11.3 Brazil
12. Australia/Oceana Cuisine
12.1 Australia
12.2 New Zealand
Week 14-16
12.3 Tasmania
13. How to Prepare signature dishes from European
Countries:
13.1 USA (Hamburger and fries)
13.2 Mexico (Nachos with guacamole)
13.3 Brazil (Hearts of Palm Soup)
13.4 Australia (Meat Pie)

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14. How to Prepare complete course from different
countries.
14.1 Appetizer
Week 17
14.2 Main course
14.3 Dessert
14.4 Beverage
Final Examination
Week 18
(Online and printed, as needed by students)

August 2020 7
INFORMATION SHEET NO. 1
Overview of Culinary Practices around the World
Learning Outcomes:
After reading this Information Sheet, you must be able to:
1. Discuss the current trends in culinary practices around the world;
2. Interpret basic concept; and
3. Appreciate the importance of culinary practices around the World.
INTRODUCTION
The term "World Population" refers to the human population (the total
number of humans currently living) of the world.
The world map is divided into seven continents:
• Africa
• Antarctica
• Asia
• Australia/Oceania
• Europe
• North America and
• South America
ASIA is the largest continent that includes Russia and India, the latter is
often referred to as Asian Indians to distinguish them from natives Indians, who
are the early inhabitants of certain countries. Cultural foods of India are more
appropriately grouped with its neighbor’s in Southeast Asia. The world surface is
mostly covered with water. Only 1/3 is land, but is the main source of a wide
variety of foods. The characteristics topography, climate and agricultural
practices largely accounts for foods available in each country.
1.1 The history of food

• This chapter came mainly from www.foodtimeline.org
• Prehistoric diet was water and marine life.
• 1207,000 years ago, the evidence of eating shellfish was discover in

Southern Africa.

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• A Mankind thrived on food available by hunting and gathering in their
environment.
• in 10,000 BC agriculture began and in 9,000 BC sheep and goat were

domesticated, followed by cattle.
• about 6,500 B.C between 6,000 BC and 8,000 BC nuts, apples, corn and
beans were cultivated.
• 6,000 BC Farming was established in China and Peru.
• 4,000-5,000 BC consumption of more fruits, vegetable nuts and grain.
• 3,000 BC Chicken was domesticated 2,000 BC Festive foods on banquets

in Egypt and Mesopotamia 200 BC Southeast Asia started using buffalos
for agricultural purposes.
• The first century ADE showed records of Ancient Rome of Italian Weddings
French foods mentioned included French toast and foie gras.
• in 2nd century fried chicken, flan rice, pudding, challah bread, capers,
turnips and berries , sushi and ice cream.
• in 3rd century food trade accelerated at a faster pace from these voyages.
• from 3rd – 7th centuries historical notes included pretzels, jemons, tofu,
spinach, eggplant, and many kinds of beans.
• between the 10th and 14th centuries numerous foods currently enjoyed all
over the world were recorded such as Peking duck, cod, corned beef,
pancakes and waffles, hamburgers, guacamole, assorted fruits, pies,
baklava, kebabs, and more varieties of cheeses.
• the 15th to the 17th century mentioned turkey in Europe, tempura and
teriyaki in Japan salsa, gingerbread, puff pastry and quiche, marzipan,
applesauce, coconuts, and reference to the “old world cuisine” from
Christopher Columbus’ voyages. 1650 doughnuts and kosher foods were
recognized.

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• 18th century colonial America had records of frontier foods.1830 soft
drinks were introduce 1897 gelatin and 1906 cornflakes.
1.2 The Effects of Conquests and Trading on Cultural Foods

The early exchanges of food were brought about mainly by conquests and
by trading activities.
A classical example is when Spanish expeditions to Central America and
Mexico brought their maize (corn) to Europe and introduced wheat to the
Americas. Chocolates came from Central Americas; coffee originated from Africa,
and tea from Northern China was brought to Europe by traders. In return, onions
and cabbage were brought to the New World by the Europeans. The search for
spices led to voyages that resulted in the discovery of other lands or countries.
Eventually, advances in infrastructure and means of transportation by
land or by sea accelerated this pace of cultural interchanges. A brief historical
sketch of past conquests in the succeeding pages provides background
information why a nation or particular population showed foreign influences on
their cultural foods.
Thousands of years prior to the birth of Christ, Egyptian culture prevailed
and influenced many parts of the world. In Asia, Chinese culture started to
flourish under the Shang dynasty circa 2000 BC and in the Western world, the
seat of early culture was in Central America.
1.3 Definitions and Basic Concepts
a. Food anything that nourishes the body by supplying energy, building and
repairing cells, and regulating bodily processes is the significant definition
for food. Food is multidimensional aside from its nutrients it contains non-
nutritional components that give color, texture, flavor and other
palatability factors, which consumers look for when making food choices.
Food should be satisfying and many meanings are attach to it according to
religion, safety socio economic and emotional factors.
• Health – heart-healthy, diabetic, low carb, vegetarian, functional, enrich
supplementary, nutrient-dense, allergenic and junk foods.
• Religion - set of food beliefs and practices
• Safe foods – processed food

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• Socio economic dimension of food – traditional dishes
• Comport foods – emotional factor “balikbayan”
b. Food habits are especially deeply rooted in an individual’s lifetime. From

time of birth, through childhood, school age, adulthood and later ages. It
can also develop and modified through conscious and unconscious
learning. Ex. Health education, occupation, religion. Societal factors with
peers, travel and inter-marriages.
c. Food ways these include not only food habits, typical meal patterns and
time of eating but culinary practices. The cuisine of a country is an art and
a science and is an important aspect of its food culture. In a nutshell, what
you eat, when and where you eat, with whom you eat, and why you eat,
are your food ways.
d. Culture the composite of customs, traditions, values, art and literature,

history and other norms and values that are developed, learned, shared
and practiced by a group of people constitute culture. These are passed
down from generation to generation and may be modified with time,
knowledge, acculturation, trade and other factors. Culture is not static,
because people want betterment in their way of life, security and comfort.
e. Acculturation this is a process of cultural changes due to repeated

exposure to another culture the kind of extent of cultural practices adapted
from another depends on the goals and objectives of a particular cultural
group. The rate of acculturation varies with different areas or populations,
with the majority culture dominating the process.
f. Cultural sensitivity this refers to the recognition and acceptance that

cultural differences and similarities exist. Both are important and equally
valued there is no right or wrong in comparing the culture of one group to
another.
g. Multi-culture this is description of a group of people with several cultural

behaviors and practices co-existing at a giving time. Ex. Is the United
States of America whose population are mostly immigrants or settlers with
different races and nationality

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h. Assimilation the status of the culture of a population when it fully mergers
into the majority culture from others, thereby losing its ethnic identity is
called assimilation.
i. Conservatism this is descriptive of people reluctant to change their food

habits or try new foods. Tolerance of people and acceptance of other
choices in cultural practices and food ethics make food ways around the
world unique and varied.
j. Nationality the country where a person lives or which country he or she

considers as a homeland. Oftentimes, where the person is born determines
nationality, but may change with immigration and choice of where he or
she wants to settle permanently.
k. Ethnicity this refers to the affiliation with a race, people, language or
cultural group. An ethnic group has common cultural heritage. Diversity
within each cultural group, called “intra-ethnic variation” is also common
due to racial, regional, political and economic divisions.

August 2020 12
Name: _____________________________________________Date:_____________________
Course/Year/Section:_________________________________________Score:_________
SELF -CHECK NO. 1

Overview of Culinary Practices around the World
Identification
Directions: Identify what is being asked in each of the following statement/s.
Write the answer on the space provided before each number.
Acculturation
__________________1. The kind of extent of cultural practices adapted from
another depends on the goals and objectives of a particular
Ethnic Group cultural group.
__________________2. It has common cultural heritage.
__________________3.
Conservatism This describes the people reluctant to change their food
habits or try new foods.
Nationality
__________________4. Where a person lives or which country he or she considers
as a homeland.
Assimilation
__________________5. Losing its ethnic identity
__________________6.
Cultural Sensitivity Recognition and acceptance that cultural differences and
similarities exist
Multi-culture
__________________7. A group of people with several cultural behaviors and
practices co-existing at a giving time.
__________________8.
Culture The composite of customs, traditions, values, art and
literature, history and other norms

August 2020 13
Word hunt
Directions: Find and encircle all the names of the continents that are hidden in
the grid.
W T Y U E W I O H E W Y N M U I
E E N S O U T H A M E R I C A O
R U K L D R T U S A R E Y U I N
T R C M H J F F H D S X C S E M
N O R T H A M E R I C A B N H F
R P O P I U E R W U Y N D M Y G
Y E I T U H G L K H N T R F U D
I D T A U S T R A L I A T G I S
U S Y S U I O P R T P R Y S O C
O E T I T R W A S D C T U E P B
P W E A R Y T U I O L I I R N N
J B Y U E R U A F R I C A T M M
K N I Y T E Y R F Y T A S Y C J

August 2020 14
Name: _____________________________________________Date:_____________________
WRITE UP
Performance Outcome:
Directions: Construct a write-up about current trends and culinary
practices around the world.

August 2020 15
Factors Affecting Food Ways and
Culinary Practices
Learning Outcomes:
1. Explain the important factors affecting food ways and culinary practices;
2. Relate the ten factors affecting food ways and culinary practices; and
3. Discover the factors affecting food ways and culinary practices;
4. Appreciate the beauty of different foodways and culinary practices.
INTRODUCTION
Food culture is multi-faceted. It is influence by a number of factors of

which the main ones are presented and briefly explained. Example is given for
better understanding and appreciation of how a factor could affect the food ways
of a population group or area. One factor may have more impact on bringing
about changes than other factors. Each has varying degrees and extent of
influences that makes cultural foods around the world interesting and
challenging to the readers and culinary aficionados.
Ten factors
2.1 Geographical Location
a country determines the kind of climate it has throughout the year.
Climate is one of the factors in the study of geography, its impact on cultural
foods is very significant.
An example is the African continent: North African nations with coastal

line of the Mediterranean Sea have common foodways with Greeks, Italians and
other nations that also get food sources from this sea.

August 2020 16
Another example is about countries in the tropical belt, having fruits that
cannot grow in wintry areas of the world. Thus, what are exotic to the non-
tropical countries are common and cheap in tropical countries. Conversely,
grapes, berries, and different varieties of apples imported to the tropical countries
are expensive. While climate is one of the factors in the study of geography, its
impact on cultural foods is very significant and is further elaborated in the next
section.
2.2 Climate
Different types of climates and vegetation divide the world into distinct
natural regions:
a. the polar regions are always cold and dry and few plants can
survives.
b. temperature regions have mild winter days and some hot dry
summers with some coolers, wetter climates in certain nations.
c. tropical regions or zones that are wet humid and warm most of
year have abundant vegetation.
2.3 Topography this term refers to the kind of terrain such as mountain ranges,
fertile valleys, thick forest, rivers and lakes surrounding the islands.
An example is Europe, which is the smallest continent in the Northern
Hemisphere. The Ural Mountains from the boundary with Asia to the east and
on the other three sides are seas. With plenty of coastline, fishes provide cheap
food sources that are also imported to other nations who lack them. India is the
largest country in the southern hemisphere and is a flat plateau with some
mountain ranges on its east and west coasts. A neighboring country, Bangladesh,
is often affected by the annual monsoon. Indonesia is composed of hundreds of
tropical islands, subject to severe earthquakes and volcano eruptions.
Noteworthy is the tsunami disaster of December 2004 that claimed lives as well
as significant catastrophic loss of food sources.
2.4 History
Current knowledge depends on existing documents or records about
aborigines or natives before foreigners came. The latter is invaders, colonizers
and traders who brought with them food and cooking tools among other artifacts,
languages, clothing and fashion, arts, etc. Ex. Spanish colonization followed by
American regime and Japanese occupation during World War II.

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An example is the Philippines that had its aborigines and native people:
but the Chinese, Indian, and other Southeast Asian neighbors came for trading.
The Spanish colonization for almost four centuries, followed by the American
regime in the early 1900s, and the Japanese occupation during World War II are
the major influences that added to the native foodways of the Filipinos.
Another example is West Africa with mixed influences from Portugal,
Belgium, France, England and Germany who came as traders or colonizers.
2.5 Religion
Worship of a single God or many Gods provide a person with an orderly
relationship with himself/herself and with other followers as they connect with
the spiritual or supernatural realm.
Eight major religions around the world:
a. Buddhism is a vast and complex religious and philosophical tradition
which stretches back over 2,500 years. Buddhism monastic lifestyle:
Thou shall not take another’s life,

Thou shall not use intoxicants, and
Thou shall not eat after midday.
The eight spoke wheel stands for the Noble Eightfold Path
b. Christianity has the most number of followers around the globe. Records
show that Christianity was founded according to the life of Christ recognized
as the Son of God and the Messiah. Christian faith is embodied in the
Apostles’ and Nicene Creed with the belief that people are saved through
God’s Grace and Christ’s life, death and resurrection.
There are several branches of Christianity the three dominant
ones are:
Eastern Orthodox – church evolved around 300 BCE.

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Roman Catholicism – developed during the Roman times with
the Vatican.
Protestantism – established in the 16th Century
c. Confucianism and Taoism the religion among the majority of Chinese is
a blend of Buddhism Confucianism and Taoism.
The Yin-Yang symbols
d. Hinduism considered the oldest religions. It is the basis of other

religions like Buddhism. Originating in India, it spread in many other areas
of the world. The goal is to make humans one with the Supreme Being and
all other gods are partial manifestations of him.
Sanskrit letter
e. Islam (Muslim) is the world second most followed religion. The crescent,
star and the color green are symbols often associated with Islam. the star
represent knowledge and light and the crescent represent progress.
f. Judaism the Jewish religion is about 4,000 years old. It began when
Abraham received God’s earliest covenant with Jews. The six-pointed star
originally known as Solomon’s seal combines the Alchemical signs for fire
and water.
g. Seventh day Adventist's this religion has its roots in Protestantism but
one its founders. Ellen Harmon White reported having visions for 70 years of
a second coming of Christ. It is originated in the USA in the mid– 1800s

August 2020 19
established the 7th day of the week. Saturday as its Holy Day. Sabadistas is
a Spanish/Pilipino term for the follower of Seventh Day Adventists.
h. Shinto “the way of the gods” was started in early Japan and is still
practiced. Its main characteristics is the ancestry worship. Rituals include
offering rice wine or new rice in the family altar. Most Shinto maintain two
altars at home one of the living and one for the dead ancestors.
2.6 Factors affecting Cultural Foods

Cultural influences lead to the difference in the habitual consumption of
certain foods and in traditions of preparation, and in certain cases can lead to
restrictions such as exclusion of meat and milk from the diet. Cultural influences
are however amenable to change: when moving to a new country individuals often
adopt particular food habits of the local culture.
2.7 Social Factors affecting Cultural food

There are many manifestations of how the social values of foods are
observed. The most common practices worldwide include:
•Hospitality by sharing of food and drinks with the family or friends
•Banquets to honor a dignitary or valued guest
•Food gifts instead of flowers for special holidays to show love and appreciation
or gratitude
•Picnics and pot luck or cookouts celebrating holidays with family and
community
•Food gifts like confectionary and fruit basket s for a sick relative or friend in the
hospital
•Or just leisure happy hour with friends or office mates and co-workers after a
hard day of work. British pubs, sidewalk cafes or cocktail bars serving appetizers
known as tapas (Spanish); mezes (Greek); apetitos (Italy); zakuski (Russian);
aperitif (French); pulutan (Pilipino); sushi (Japanese) that accompany ones
favorite drink.
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Family celebrations are not complete without the preparation and service
of recipes handed down from generation.
Family daily meals are happy meal times. Because of lifestyles by members,
it may not be practical to dine together three times a day, but at least one meal
should be eaten together by the family, by the family, with everyone helping in
preparing, table setting and cleaning up.
2.8 Economic factors that affect cultural foods
One’s food choices is income or buying power. With the moderns of
transportation, food trading and travel, foods can be procured. Developing
countries are the most affected by poor economic conditions. Increasing food
production by family backyard gardens and animal farms or developing cottages
industries.
2.9 Psychological factors of Cultural Foods

Food symbolism and values attached to food are part of emotional and
psychological factors attributed to the consumption of certain foods. Comfort
foods are family recipes or edibles enjoyed by members and give them a sense of
belongings or security. Love is expressed by sharing foods or giving food gifts.
Many food advertisements appeal emotionally. After all, as a marketing authority
said, purchasing is a form of self-expression. Peer pressure could be a social and
psychological, among teenagers in their food choices, where to eat, and with
whom.
The perceptions of health, weight, beauty and body image differ among
cultures.
For example: Some individuals look at obesity as ugly, unhealthy and
weak-willed. Ethnocentric judgment of foods is definitely psychological. This
brings up the next related factor, which concerns health.
2.10 Health Concerns

Health in the culture is a physical state of well-being and the absence of
illness. To attain status, healthy food choices and proper methods of cooking are
observed. Just like other health habits, food habits are developed through the
years.
Many countries have food and nutrition centers or dietetic and health
organizations as reliable sources of information with regard to safe, nutritious
foods. They also establish national dietary guidelines in narratives and in charts

August 2020 21
or pictorial presentation, such as the food pyramids of the USA, Canada, and the
Philippines, and the Chinese pagoda.
Vitamin—mineral and other dietary supplements for specific therapeutic

purposes are to be used with professional guidance. Likewise, herbs and food
sources for phytochemicals as alternative medicine have to be evaluated and
tested for safety.
https://www.eufic.org/en/healthy-living/article/the-determinants-of-food-choice

August 2020 22
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 2

Factors affecting Food ways and Culinary Practices
Identification
Directions: Read and understand each of the following statement/s. Identify
which among the given ten (10) factors is being described. Write your answer on
the space provided after the statement.
1. A place's absolute location is its exact place on Earth, often given in terms of
latitude and longitude.
Geographical Location
___________________________________________________
2. The winter monsoon brings cooler air from November to February.
___________________________________________________
Climate
3. An organized system of beliefs, ceremonies, and rules used to worship a god
or a group of gods.
Religion
___________________________________________________
4. Avoid eating more than needed, especially treats.
___________________________________________________
5. Thus, one type of intervention to modify food choice will not suit all population
groups.
___________________________________________________
6. Decision factors such as food price and income do influence people's food
choices.
___________________________________________________
7. The food choice process is dynamic, meaning that it changes during a person's
lifetime and varies from person to person and from situation to situation.
___________________________________________________

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8. The configuration of a surface including its relief and the position of its natural
and man-made features.
___________________________________________________
9. The Spanish introduced Filipinos, as the one who previously ate with their
hands and banana leaves, to cutlery.
___________________________________________________
10. Milk tea, Macao Imperial, Infinitea, Starbucks are the most popular
beverage.
___________________________________________________
Essay
Directions: In three to five sentences, explain what factor influenced your food
choices? Is it Religion, Climate, Culture, History, Economic, Health, Social, and
Psychological. (10 pts.)

August 2020 24
Name: _____________________________________________Date:_____________________
REACTION PAPER
DIRECTIONS: Make a reaction paper about the important factors
affecting food ways and culinary practices.

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Mise-en-place
Learning Outcomes:
1. Familiarize Mise-en-place;
2. Perform knowledge and skills need in mise-en-place; and
3. Appreciate the importance of mise-en-place.
INTRODUCTION
According to culinary director, Chef Philip Tessier, explains, “Mise en place,

literally 'everything in place', is one of the fundamental pillars of the professional
kitchen and one of the most overlooked steps to chaos-free cooking.
The important point to Practice and familiarize mis-en-place in the different

cuisine.
• Knife skills
• Basic cuts and shapes
• Cutting Techniques
• 3Preliminary Cooking and flavorings ( Herbs and Spices)
• Handling
3.1 KNIFE SKILLS
According to Julia Moskin you’re going to learn the best ways to choose
knives, take care of them, and cut almost anything (without cutting yourself).
These aren’t necessarily the knife skills that aspiring chefs learn at cooking
school; they are the skills that we, as home cooks, consider the easiest and
quickest routes to the food we want to cook.
Parts of knife

August 2020 26
How to Hold a Knife
The cutting hand, which grips the knife, has the star turn, but the other
hand is an important supporting player. That helping hand holds, nudges and
stabilizes the ingredient being cut, to maximize safety and efficiency.
A. BASIC CUTS AND SHAPES

To cut food with an up and down motion into small irregular pieces.

August 2020 27
by Shoes For Crews Europe (March 3, 2020) Learning the ways of a chef's
knife is perhaps one of the finest arts every chef has to master. Your knife skills
can make you stand out from the newbies and prove you're on the path to
becoming a head chef.
Along with knowing the recipes, cooking techniques and what chefs should
wear for work, every chef is expected to learn and master the many different
cutting techniques. From the Julienne to the Batonnet, there is a lot of pressure
for chefs to learn the cuts, chops, slices and dices. We've collected the most
important techniques chefs need to learn to excel in their job and improve their
skills.
Here are the cutting techniques every chef should know:
• Cross Chop
• Rock Chop
• Julienne Cut
• Brunoise Dice
• Small Dice
• The Batonnet
• The Baton
• Pont-Neuf
3.2 3PRELIMINARY COOKING AND FLAVORINGS (HERBS AND SPICES)

Advance preparation often requires certain precooking and flavoring of
ingredients to make them ready for use in the finished recipe.
On the most obvious level, if a recipe for chicken salad calls for cooled,
diced chicken, you must first cook the chicken before you can proceed with the
recipe. A complete cooking procedure, in such a case, is part of the mise en place
or pre-preparation.
1. Blanching and Par cooking
- Advance preparation
- Requires a degree of culinary skills and judgement to

determine when and how much cooking is necessary or
desirable.
- Done by moist-heat or dry-heat method (simmering or broiling,

steaming, and deep fry)
August 2020 28
- Blanching any of these method, but usually implies very brief
cooking.
2. Breading
- Coating a product with breadcrumbs or other crumbs.
- Deep-frying, pan-frying, or sautéing.
- Method applying for these is coating.
3. Marinate
- Means soak a food product in seasoned liquid in order to: 1.

Flavor the product, 2. Tenderize the product
Herbs and Spices

What is the difference between herbs and spices?
Herbs – Leaves of certain plants that usually grow in temperate climates.
Spices - buds, fruits, flowers, bark, seeds and roots of plants and trees.

August 2020 29
3.3 STOCKS AND SAUCES
What is a ‘stock’?
Stocks are used throughout the culinary world as
the basic liquids used in cooking dishes for human
consumption. Stock is a flavoured and aromatic liquid.
The quality of the stock will depend on the quality
of the ingredients used to produce and the skill and
expertise of the cook making the stock.
Good quality ingredients can be used but is bad practices
are used then the quality will not be in the stock.
Stocks found in the kitchen:

Chicken stock Game stock
Beef stock Stock syrup
Fish stock Convenience stock
Vegetable stock Master stocks
Veal stock
These are the basis of all sauces and soups used in the kitchen. Casseroles
and braises will also have stocks added for extra flavour. From these basic stock
basic ‘mother sauces’ will be made and derivatives sauces will be made from the
mother sauces.
What is sauces?
A sauce is a flavoured liquid that is served with a meat or
vegetable product.
The object or role of the sauce it to:
• Lubricate the product
• Add flavour and interest.
• Some sauces carry the flavour of the meal as in a stew

or casserole.
• Sauces can be served an as accompaniment to a grilled piece of meat so is

flavoured to compliment the flavour of the grilled meat:

August 2020 30
• Grilled red meat will be served with a ‘jus’ of beef stock and red wine.
There are many sauces for all types of foods.

Food type Sauce
Demi glace
Jus
Red meats
Jus lie
Bordelaise
Veloute
Chicken
Supreme
Veloute
Fish White wine sauce
Beurre blanc
Seafood Veloute
Vegetables Béchamel
5 Mother Sauces
1. Béchamel
White sauce consists of milk thickened with a white roux and flavored with
onion, bay leaf, and a small amount of nutmeg (classically called béchamel
sauce)
2. Veloute
The French term velouté means “velvety,” made by thickening a white stock
with a blond roux. The finished sauce should have an attractive beige
appearance.
3. Espagnole Sauce
At its most basic, brown sauce is a thickened brown stock

There are three principle ways of making this mother sauce.

August 2020 31
• Demi-glace sauce- classically made by reducing espagnole sauce to proper
nappé consistency
• Espagnole sauce- made by slowly reducing brown stock, a small amount

of tomato product and brown roux for hours.
• A shortened version of demi-glace sauce is jus lié, a reduced browns tock

that is thickened with a cornstarch or arrowroot slurry.
4. Tomato Sauce
Tomato sauce is an example of a pureé-thickened sauce (although some

recipes include a small amount of flour). There are many ways of making
tomato sauce, but a basic consists of tomatoes cooked with flavoring
elements such as vegetables, herbs and even pieces of raw or cured meats.
5. Hollandaise Sauce
Hollandaise sauce is a hot emulsified sauce that combines egg yolks and
warm clarified butter.
Hot emulsified sauces take practice to master. To produce a stable
emulsion, the sauce must be prepared with extreme care.
If the sauce is prepared improperly, the emulsion will break which means
the egg yolk and clarified butter will separate. Broken sauces are not
servable.

August 2020 32
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 3

Mise en place
Illustration
Directions: Give its parts and write a brief uses of each parts on the space
provided. (15 pts.)
Matching Type
Directions: Read the statements carefully. Match column A to column B. write
the letter of the correct answer on the space provided before each number. (5pts.)
Column A Column B
_____1. Plants with savory or aromatic properties that a. breading
are used for flavoring and garnishing food.
_____2. The process of covering food and cooked to b. chiffonade
improve the flavor and texture of the food.
_____3. A slicing technique in which leafy green c. herbs
vegetables
_____4. A flavoured and aromatic liquid. d. mise-en-place
e. stocks
_____5. A French culinary phrase which means
"putting in place" or "everything in its place". f. techniques

August 2020 33
Name: _____________________________________________Date:_____________________
CHECKLIST
DIRECTIONS: Create a form of checklist to remember in mise-en-place
that you use as you remember before you proceed in cooking.

August 2020 34
Asian Cuisine
Learning Outcomes:
1. discuss the ten factors affecting in culinary practices in Asian Cuisine;
2. show the ten factors in Asian Cuisine; and
3. apply the important of ten factors in Asian Cuisine.
INTRODUCTION
Asia
Is the largest continent that includes Russia and India, the latter is often
referred to as Asian Indians to distinguish them from natives Indians, who are
the early inhabitants of certain countries. Cultural foods of India are more
appropriately grouped with its neighbors in Southeast Asia. The world surface is
mostly covered with water. Only 1/3 is land, but is the main source of a wide
variety of foods. The characteristics topography, climate and agricultural
practices largely accounts for foods available in each country.
Asia is divided into five major divisions:
East Asia, including China, Japan, Mongolia, North Korea, and South Korea;
Southeast Asia, including Brunei, Cambodia, Indonesia, Laos, Malaysia,
Myanmar (Burma), Philippines, Singapore, Thailand, and Vietnam;
South Asia, including Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan,
and Sri Lanka; and
Southwest Asia, including Afghanistan, Armenia, Azerbaijan, Bahrain, Cyprus,
Georgia, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia,
Syria, Turkey, United Arab, Emirates, and Yemen. It also considered part of the
Middle East, includes Egypt.

August 2020 35
Central Asia, the countries of Kazakhstan, Kyrgyzstan, Tajikistan,
Turkmenistan, and Uzbekistan.
Note: Afghanistan and Myanmar are sometimes consider part of South Asia, but
most geographers place Afghanistan in Southwest Asia and Myanmar in
Southeast Asia.
Factors Affecting Food Ways and Culinary Practices
a. Geographic Location
Asia: Physical Geography

Encyclopedic entry. Asia is the largest of the world’s continents. It can be
divided into five major physical regions:
1.mountain systems (Himalaya , the Tien Shan, and Ural mountains);
2.plateaus (Iranian, Deccan and Tibetan Plateau);
3. plains (The West Siberian Plain, located in central Russia, is considered
one of the world’s largest areas of continuous flatland.), steppes (Central
Asia is dominated by a steppe landscape, a large area of flat, unforested
grassland.), and deserts (The Rub’ al Khali desert, considered the world’s
largest sand sea, covers an area larger than France across Saudi Arabia,
Oman, the United Arab Emirates, and Yemen.);
4. freshwater environments; and
5. saltwater environments.
Asia is the largest and most populous continent, home to the
largest(Russia) and most populous (China) nations.

August 2020 36
b. Climate
A vast area with a subarctic climate lies farther inland and generally
southward. It is isolated from the Arctic Ocean and is little influenced by the
Pacific because the prevailing winds blow from the west. This area experiences
great extremes of temperature. Summers are short, but temperatures can
reach as high as 34°C (94°F), and winter temperatures are among the
coldest in the world. South of the subarctic regions is a broad stretch of land
having a humid continental climate with short summers. Winters are severe,
but summer days are warm or even hot.
c. Topography
The topography of Asia comprises a series of high mountain belts, which

are the dominant landforms, and a related complex of plateaus, basins,
island arcs, and alluvial lowlands.
Ex:
Mount Everest Kopet Mountains
Ural Mountains Three mountain belts are
High mountains discernible
Taurus Mountains Numerous plateaus and
Zagros Mountains structural basins
Caucasus Mountains Numerous islands
Elburz Mountains
d. History
Historically, the food structure of Persian-Arabian civilization began with

cooking techniques innovated in ancient Persia and carried forward by Persia
during the Sassan Dynasty. With the coming of Islam, to these were added
the dietary customs of the Arabs and through the growth of the Turkish
Empire, Turkish methods of cooking were also incorporated in the culinary
tradition. In the areas covered by this dietary civilization, Nan became
widespread, but on special occasions or among the upper classes, the rice
dish called pilau was also frequently served. The most important meat was
mutton, and a representative food in this region would be the kebab, deriving
from Turkish cooking. Another feature is the plentiful use of hot peppers,

August 2020 37
black pepper, cloves, and other strong spices. Since this is also an Islamic
region, the consumption of pork is of course forbidden and other Islamic
dietary regulations rule the inhabitants' eating habits. With the spread of Arab
culture to North Africa, the cooking practices of Persian-Arabian civilization
also advanced into this area, and at the same time, the expansion of the
Turkish Empire carried its influence as far as the Balkan Peninsula, the
shores of the Black Sea, and Greece.
e. Religion
The foods selected for consumption by various ethnic groups and their
outlook on food and eating manners are closely related to religion.
It is well known that Moslems do not eat pork, but other animals as well must
be slaughtered by a Moslem or they cannot be eaten by followers of Islam. The
ninth month of the Islamic calendar is a month of fasting, when Moslems may
not eat or drink during the daylight hours. For Hindus, the cow is sacred and
the eating of beef is forbidden. Many Hindus go further and are vegetarians
for religious reasons.
In China, the influence of Taoism has led to the deeply-rooted belief in food
as a way to long life. Food is thus deemed to be medicinal, and all foods are
classified according to their medicinal properties. For example, eggplant is
medicinally effective, it is said, in cooling the blood, so that it should be eaten
by those with high blood pressure. Ginger, on the other hand, heats the blood
and thus is beneficial to persons with anemia. In this way, a balancing of the
condition of the body is sought through food.
In Japan, through the influence of the Buddhist proscription on killing, meat
was not commonly eaten until the latter part of the 19th century.
f. Factors affecting Cultural Foods

Three Main Dietary Cultures of Asia
The various peoples of Asia each developed their own ethnic cuisine
through the historical interaction of environment and culture. Still, the major
civilizations that have appeared in Asia have each exerted an influence on the
dietary lives of people of the continent.
Beginning from the west, the three main civilizations would be Persian-
Arabian, Indian, and Chinese.
The Three Cuisine Areas of Asia

August 2020 38
The South West – India, Pakistan, Sri Lanka, Burma
The North East – China, Korea, Japan
The South East – Thailand, Laos, Cambodia, Vietnam, Indonesia ,Malaysia,
Singapore, Brunei
g. Social Factors affecting Cultural food

In Southeast Asia, which has been influenced historically by both Chinese
and Indian civilizations, both influences are evident today--the Indian in the
curried dishes and the Chinese in the use of a variety of jiang foods and
noodles in Southeast Asian cooking.
The arid region stretching from Central Asia to the Caspian sea has been a
crossroads not only of culture but of cooking as well. In the oases from
Mongolia to Sinkiang, Chinese cooking has made its mark, and Indian
cuisine has penetrated to the northwest to reach Pakistan and then
Afghanistan, where it has met and intermingled with the foods and methods
of preparation of Persian-Arabian culture.
h. Economic Factors
According to Sidney W. Mintz (Asia’s Contributions to World Cuisine) The
movement of food ingredients, cooking methods and dishes across the earth’s
surface is ancient, and in large measure only poorly recorded. While the West
has documented its contributions to global cuisine, those of the rest of the
world are less well recognized. This paper takes note of Asia’s role in enriching
the world’s foods, both narratively and in terms of diversity and taste.
i. Psychological Factors of Cultural Foods

Psychological factors relate to the mind and the emotions. They are difficult
to describe, and differ from person to person depending on their lifestyle and
upbringing. Some psychological factors such as beliefs, habits, values and
experiences with food have a constant influence on the foods selected, while
choices made because of emotions, self-concept and attitudes can vary from
day to day.
j. Health Concern
One characteristic of cooking in Indian civilization has been the daily use
of curry in meals. Here, too, through the influence of the Hindu religion, cows

August 2020 39
are used only for their milk and not for meat. A butter oil called ghee
frequently used in cooking. In addition to rice, chapatti made from wheat or
barley are also a staple part of the diet, and beans play an important role in
meals.
In Chinese civilization, pork is frequently used, but traditionally the Chinese
have not used the milk of their domestic animals. The Chinese also developed
the fermented soybean preparation jiang, primarily in the form of paste or
liquid, as a ready-made seasoning. Fats and oils frequently employed in
cooking, and the use of dried and preserved foodstuffs is another
characteristic of Chinese cuisine. The foods, spices, and seasonings go
beyond being mere foodstuffs; they are of great importance in cooking based
on their classification as medicines for long life. As mentioned earlier, the use
of chopsticks and small, individual bowls is also a characteristic of the
Chinese cultural sphere.
https://www.nationalgeographic.org/encyclopedia/asia/
https://www.voyagesphotosmanu.com/asia_climate.html
https://asiatravelguide.wordpress.com/topography/
https://asiasociety.org/blog/asia/dietary-culture-asia
https://asiasociety.org/blog/asia/dietary-culture-asia

August 2020 40
INFORMATION SHEET NO. 4.1
Philippines Cuisine
Learning Outcomes:
a. identify the history of food in the Philippines in terms of Basic Ingredients,
Cooking method, Food ways, best known Filipino cuisine and dish;
b. demonstrate the signature dishes and its unique component; and
c. apply the plate presentations and table etiquettes .
INTRODUCTION
The Philippines is an archipelago between the Philippine Sea and the South
China Sea, east of Vietnam in Southeastern Asia. The climate is tropical marine;
with northeast monsoon (November to April) and southwest monsoon (May to
October). The terrain is mostly mountains with narrow to extensive coastal
lowlands.
The Philippines Islands became a Spanish colony during the 16th century;
they were ceded to the US in 1898 following the Spanish-American War. In 1935,
the Philippines became a self-governing commonwealth. In 1942, the islands fell
under Japanese occupation during WWII, and U.S. forces and Filipinos fought
together during 1944-45 to regain control. On July 1946, the Philippines attained
independence.
Cooking method
Early Filipinos cooked their food minimally by roasting, steaming or
broiling.
• The freshness of fish was made into kinilaw, “cooked” by immersion in vinegar
and salt with ginger, onion and red peppers.

August 2020 41
• With notable exceptions, Filipinos still show a distinct preference for sour and
salty flavors.
• Sinigang, lightly boiled fish in a sour stock with vegetables and fish sauce,
typifies the foundation layer of Filipino cuisine.
The first set of foreign influences on Filipino cuisine came from Chinese
traders who ultimately settled there. Eager to eat food of home, they
introduced stir-frying and deep-frying.
• Luzon Cuisine in Northern Luzon, cooking method is simple; vegetables are
usually steamed or boiled. While in Central Luzon, cooking marked by
elaborate preparation and clever combination of many different ingredients in
a single dish. In addition, in Southern Luzon the people have strong
preferences for fresh water fish, which abound in streams and rivers.
• Visayas Cuisine The region is noted for dried salted seafood Visayan cooking
tends to be salty because of its dried salted foods and the liberal use of
guinamos.
• Mindanao Cuisine The cuisine in the islands of the Philippines evolved from
Malaysian origins with additional influences by Chinese, Hispanic and
American cuisines throughout the centuries. However, cuisines in Mindanao
the area was generally free from Hispanicization. In addition, generally
influenced by the spicy and rich Malay dishes from neighboring countries
such as Malaysia, Brunei and Indonesia. This is in contrast to the rest
Philippine regions, which have cuisines generally influenced by Hispanic
culture. Mindanao cooking is marked by simplicity and the non-use of pork,
which Muslims do not eat. It is closely similar to Indonesian and Malaysian
native fares in the use of hot chilies and spices such as curry.
Basic ingredients
• The sources for these flavors go well beyond vinegar and salt.
• Numerous unripe fruits such as tamarind, mango and guava provide sour
power as well as the tiny kalamansi.
• A citrus halfway between an orange and a lime, which is sour even when ripe.
• For salty flavoring, Filipinos rely on patis or fish sauce, bagoong or shrimp
paste, and with the arrival of the Chinese, soy sauce.
August 2020 42
• Noodles and soy products became indispensable to the food vocabulary. But
local cooks incorporated indigenous ingredients and their own preferences
into foods of Chinese origin. Thus, pansit, sautéed noodles, are incomplete
without a squirt or two of fresh kalamnsi and many types of lumpia, the
Filipino version of spring rolls, are dipped in a sauce that consists simply of
crush garlic and vinegar.
• With the Spaniards came an entirely new range of ingredients and dishes-
thick, rich stews, sausages, and dishes emphasizing meat and dairy products.
Food ways
Rice is the main food eaten three times a day and everything else is simply
a condiment. Fish and seafood by definition supply the principal and favorite
source of protein.
• Traditional Filipino cuisine is the result of various cultural
influences-from the Indonesians and the Malays who were the first
foreign settlers on Philippines shores;
• From the Spaniards who colonized the Philippines for almost five
hundred years;
• From the Americans and the Japanese who took over from the
Spaniards;
• From the chines, the Arabs and the Indians with whom the Filipinos
had been trading long before Magellan landed on these islands
Best-known Filipino dish

• Many show up on the table only Christmas or Fiesta time and are quickly
spotted because they retain their Spanish names: Relleno, mechado, pochero,
leche flan.
• Adobo, which is the best-known Filipino dish, is a product of Spanish

influence. In Spanish cuisine, adobo refers to a pickling sauce made with olive
oil, vinegar, garlic, thyme, bay leaf, oregano, paprika and salt.

August 2020 43
• Filipino selected their favorite flavors vinegar, garlic and bay leaf along with
peppercorns and, more recently, soy sauce, used it for stewing sauce for
chicken and/or pork, and gave it the Spanish name adobo.
• Americans with their all-pervasive culture and cuisine set out to educate the
entire population so the Filipino speak English and became avid consumers
of American product notably soft drinks and burgers.
• To suit their taste, Filipino added chopped onions, garlic and soy sauce in
burgers.
Traditional Filipino cuisine

With the penchant for “secret family recipes”, most traditional dishes have
survived over the centuries with the recipes being handed down from one
generation to the next. However, several factors have proved influential in
ushering in culinary evolution in the Philippines. Nouvelle cuisine introduced
new ingredients and cooking techniques.
Today’s fast-paced lifestyle make laborious cooking impractical and ready-
made mixes and sauces are becoming more and more popular. The rapid and
unabated population growth has popularized the use of “extenders” to stretch
the budget. Recycling leftovers is fast becoming an art. Filipino cooking today is,
in short, a reflection of the evolution of the Filipino people’s culture and lifestyle.
However, a relatively young nation, the Philippines’ history is very rich.
With several colonizers docking and departing its shores, a diverse array of
foreign culture and influences have been left behind. This is why the archipelagic
country is constantly being described as “a melting pot of cultures.” In addition,
as the Philippines is a massive food-loving nation, this characteristic naturally
carried over and into its cooking pots.
With the regions of pre-colonial Philippines having had their own distinct
culinary methods even before the arrival of outsiders, and with the various
influencers dropping in through the centuries that followed, traditional regional
dishes have evolved into the contemporary plates Filipinos know (and are known
for) today.
Here’s a guide to the culinary must-tries from different parts of the country
and the best places to have them.
https://theculturetrip.com/asia/philippines/articles/a-regional-guide-to-filipino-cuisine-and-
where-to-find-it/
August 2020 44
Cebu: Lechon
Any Filipino fiesta would not be complete
without a glistening, deep red, wholly roasted pig
laid at the center of the feast. This iconic Filipino
“dish” is known as lechon.
A great place to give it a try, a local favorite,
and the proud pioneer of “spicy lechon,” is Rico’s
Lechon. Perfectly crispy skin and meat bursting
with flavor, their lechon is easily one of the
country’s best.
Pampanga: Sisig
Though the idea of chopped up pig’s face
served on a sizzling hot plate might sound bizarre
to many, to Filipinos, it’s the perfect complement
to a cold bottle of beer. This reinvented way of
making sisig is said to have begun in a humble
eatery by railroad tracks in the province of
Pampanga, in the Central Luzon Region.
Lucia Cunanan is credited for this culinary
breakthrough over 40 years ago, but many have
followed in her steps, adding their own signature
touches to the famous dish.
Ilocos: Bagnet
One of the most scrumptious is their bagnet.
This sinful dish is essentially pork belly, deep
fried to crispy perfection. If it isn’t already obvious
by now, yes, Filipinos really love their pork.
Herencia Cafe in Paoay, Ilocos Norte, serves
the best of traditional Ilocano cooking, including
bagnet.
Bacolod: Inasal
The city of Bacolod in the Negros Island Region
is always associated with Chicken Inasal (grilled
chicken). This juicy and exceptionally tasty
variant of grilled chicken is marinated in a vinegar
calamansi (local lime) mixture as opposed to the
usual soy sauce marinade. It is cooked over a
charcoal grill and served on a stick. Many
recognize Aida’s Manokan as the best place in
Bacolod City for a delicious plate of authentic
chicken inasal.

August 2020 45
Bicol: Laing
Laing is sun-dried taro leaves cooked slowly
in coconut milk and served with chili pepper.
For a taste of this spicy, creamy goodness, drop
by Bob Marlin in Naga City.
Zamboanga: Curacha
Locally known as curacha (spanner crab), this
deep-sea crab completes every traveler’s visit
to the Zamboanga Peninsula. In addition,
nearly as iconic is the version of Alavar Seafood
Restaurant in Zamboanga Sibugay, where the
mighty crab is covered in a special sauce that
is so well loved, the restaurant began selling it
in packs for customers to take home.
Batangas: Bulalo
This province, nested in the country’s
Calabarzon region, has long been known for its
tasty bulalo (beef bone marrow soup). This
extremely flavorful soup is slow-cooked until
the beef is fall-off-the-bone tender. Enjoying
this dish is an experience, its highlight being
poking the marrow out of the bone or, even
better, slurping it out. It is the ultimate Filipino
bowl of comfort on a cool, rainy day.
Head to Rose & Grace Restaurant for a nice
hearty serving of the dish they have perfected,
with over 40 years of service.
Bacolod: Lumpian Ubod
The pith makes a sweet and tender filling for
the fresh lumpia, our version of the spring roll.
A delicate egg wrapper contains a savory filling
of ubod (the pith of the coconut tree), shrimps,
pork, onions and a garlicky sweet sauce.
Served with liver sauce, the most coveted part.

August 2020 46
Ilocos: Pinakbet
The vegetable dish of okra, eggplant, bitter
gourd, squash, tomatoes and bagoong (shrimp
or fish paste) called pinakbet is a favorite.
Lucban Quezon: Pancit habhab

Served on a banana leaf and slurped.
Garnished with carrots, chayote, and a few
pieces of meat, this cheap noodle dish is most
often eaten by students and jeepney drivers on
the go.
Plate presentation and Table etiquette

Traditional Filipino way of eating. Eating using your hands is generally
frowned upon. Western cultures see it as being unhygienic, barbaric, and taboo.
However, in certain Asian countries it’s a perfectly normal way of eating your
food. This is especially true in the Philippines.
Kamayan, or the act of eating food with your hands, is not only a practical
way of eating your food (as it eliminates the need to clean spoons and forks), but
also a good way of bonding with the locals. It breaks social boundaries, and is
seen by most Filipinos as a better way of enjoying your food.
Forks, spoons, and knives are used with Philippine and Western food. In
some Philippine restaurants (the more authentic and usually downscale places),
no utensils at all are used. Avoid using your left hand for any kind of eating,
especially if you are eating directly with your hands and not using utensils.
Dining etiquette for using your hands. Use your right hand when picking
up and eating food.
Eating is treated as a social affair. Rarely will people see members of a
Filipino family eating at different times of the day or eating while fixated solely
on the TV screen. This is because mealtime in Filipino households is supposed
to bring the family together. It is the time to talk, tell each other about their days,
and really just interact with one another. Food in the Philippines brings people
together. This is also the reason a feast is always at the center of any Filipino
celebration.
August 2020 47
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 4.1

Philippines Cuisine
TRUE OR FALSE
Directions: Read the statement/s carefully. Write TRUE if the statement is correct
and FALSE if it is incorrect. Write you answer on the space provided before each
number.
__________1. The first set of Filipino cuisine influenced by Chinese traders.

__________2. Traditional Filipino cuisine is the result of various cultural
influences.
__________3. Fish and seafood is the principal and the source of vitamins.
__________4. Kinilaw is the immersion in vinegar and salt with ginger, onions
and red peppers.
__________5. Adobo is a Spanish name, which is the best-known Filipino dish.
__________6. The first foreign settlers on the Philippine shores are the Chinese
and Malays.
__________7. Roasting, steaming or boiling are the early Filipino cooking
method.
__________8. One of the Filipino salty flavor is Patis or fish sauce.
__________9. Recycling leftover is fast becoming an art.
__________10. Numerous unripe fruits such as tamarind, kalamansi, lemon
provide sweet flavor.
Essay
Directions: Explain briefly the question on the space provided. (10 pts)
a. What makes Philippine Cuisine unique among the countries in Asia?

August 2020 48
Chinese Cuisine
Learning Outcomes:
1. Discuss the influence Chinese cuisine has had on other Asian cuisines;
2. Identify the Chinese cuisine in terms of food ways, Ingredients, Cooking
method, and its unique component;
3. Show Chinese food varies by region;
4. Demonstrate the signature dishes; and
5. Apply the simple way of table setting of a Chinese meal.
INTRODUCTION
The Chinese are indeed a cuisine-focused culture and have one of the
oldest civilized, continuous cultures in the world- one that places emphasis of
the importance of what is eaten. Chinese philosophers, royalty, and even those
in the medical profession have all turned their attention to the types of foods
being eaten, the techniques used, and the quality of the foods and ingredients in
their analysis of a healthy population. Food is intricately intertwined with one’s
personal well-being in the minds of most chines born people, a mentally that
cannot be overstated with regard to Chinese cuisine. Embracing Chinese cuisine
opens the palate, the senses, and the mind of the flavors and techniques that are
simply too good and have too much potential to be overlooked.
Historic culinary influences

China is often thought of in terms of the influences its culture has had on
other cuisines China’s cuisine has been also influenced by others. The following
section reviews some of the more significant influences on Chinese cuisine.
a. Early Chinese culture

August 2020 49
China is home to one of the oldest settled civilizations in the world, one
that has made significant advances in the areas of agriculture, food
preservation, and early cooking that rival those of the Middle East and
Americans (greatly influenced other Asian communities). The Chinses have
cultivated rice, milled, sorghum, and other crops for many millennia, and
they established. The sophisticated preservation techniques of salting and
fermenting many vegetables, seafood, and grains to preserve them. Many
of these techniques are still part of these culinary repertoires, and sauces
(soy sauce, oyster sauce, black bean, sauce, etc.) and other condiments
often are produced using these methods today. The strong legacy of the
people and food of china had an early beginning, and this long history has
resulted in remarkable diverse cuisine.
b. Influence from India
During the early periods of trading via the Silk Road (from 200 BC onward),
which enabled trading between the East and West, a number of foods,
preparation methods and religious influences flowed into China from
India. Buddhism as a Chinese religion one of the most significant
influences on Chinese cuisine: The belief in the sanctity of all living
animals, and thus vegetarianism. Although Buddhism is no longer followed
by rulers of a Chinese dynasty. The traditions remains. Particularly in
western china. Some ingredients and methods that India is thought to have
introduced to the Chinese ae sugarcane, coriander, and the tradition of
blending dry spices, which was probably the impetus for the Chines five-
spice powder.
c. Persian influences
Chinese cuisine came from the culture that took root known as the Middle
East, the Persian Empire. The beginning of what became known as the Silk
Road is attributed to a Chinese general name Zhang Qian, who marked
this route; this eventually brought several products and methods to the
northern Chinese from India, the Middle East, and beyond. From the
middle East came eggplant, spinach, figs, sugar beets, pomegranates,
garlic, walnuts, sesame seeds, and oil. General Qian also introduce the
mill, which used to grind the northern grains and eventually led to the
ability to make noodles and other preparations using flour.
d. Mongols

August 2020 50
Introduced more of a focus on meat, particularly lamb and mutton. The
techniques are still seen in some parts of China include grilling over open
flames on skewers (as with kebabs) and the production of fermented milk
products.
e. European colonist and Traders
China introduced to the western world directly rather than through the
spice trade. This period saw a number of European powers set up trade
ports in China and resulted in the flow of more ingredients and
techniques from Europe. The most important of these, with respect to
impact on China, came from America.
f. Outward influences
Consider some of the traditions that believed to have started in China:
1. Irrigation and cultivation of Rice – major energy source for virtually all
southern Asian countries.
2. Noodle Making – originated in China, the making of dough that pulled
thin and dried (and later cooked) and Marco Polo visited eastern China
and thought to have brought this technique back to Italy.
3. Soy products: soy sauce, bean curd, tofu, and black bean sauce/paste
(fermented Soybeans) originated in China and spread into Japan,
Korea, and other cultures.
4. Preservations – the process of fermenting grain (originally millet and
sorghum) to yield a preserved liquid; the process of pickling with salt
and then with vinegar; the process of refrigeration by cutting of large
blocks of ice and storing them the huge holes in the ground, along with
the food; and drying of fish.
Food ways
Throughout the years, the Chinese learned the importance of creatively
treating food with respect. In addition, they learned how to make anything-edible
taste good. A well-prepared Chinese dish is expected to appeal to more senses
than just a taste. It colors should be pleasing to the eye, the ingredients should
be of uniform size and it should be fragrant.
• There is should be contrasting taste and textures within the meal - if one dish
is crisp, it should be offset by another one that is smooth.
• Always trying to create a balance of yin and yang - a bland dish is paired with
a spiced one.

August 2020 51
• The Chinese believe that food can affect one’s health - eating proper food can
help prevent disease as well as heal.
• In Cantonese, it is important that yin and yang foods and cooking methods are
used in balance - by taking into consideration factors such as the individual’s
age, digestive system, absorbing power, and metabolism, optimal health is
achieved.
• Foods also symbolize different things - ex. Clams represent wealth and
prosperity, Braised turtle signifies long life, and stew of stag with mushrooms
means a favorable result and success in an undertaking.
• They say that “heaven loves the man who eats well”.
Cooking Method
The Chinese develop their genius for cooking due to the antiquity of their
civilization and harsh living conditions including famine. China has been an
agricultural civilization for thousands of years and has suffered from poor
harvest. During lean years, people would explore everything eatable to stay alive.
Many strange and incredible ingredients such as wood ears, lily buds, etc.
discovered and added to Chinese recipes. With the current energy crisis, the
Chinese cooking method offers a practical way to conserve fuel while it delights
the taste buds.
Because of the difficulties of life, Chinese cooking is superlative as the cook
was compelled to develop his art. The result has been a triumphant blending of
inventiveness, flavor and economy. The eloquence of this art has survived time,
wars, famine and floods.
• The scarcity of food also taught people how to avoid waste;
- Various fruit and vegetable peels and even shark fins turned out to be
delicacies in Chinese food.
- The large number and great variety of preserved foods also made the Chinese
people ever ready in the event of hardship or scarcity.
- Food is preserved by smoking, salting, sugaring, steeping, pickling, drying,
soaking in many kinds of soy sauces, and so forth, and the whole range of
foodstuffs is involved – grains, meat, fruit, eggs, vegetables, and everything
else.
• The lack of cooking fuel from thousands of years of settlement and clear-
cutting prompted the development of stir-frying;

August 2020 52
- They need to save fuel became so influential that most Chinese dishes
require a lengthy preparation but only a few minutes cooking time.
• Most Chinese dishes are cooked with meat and vegetables together, the food
contain lower calories and are less rich than western style food.
• Vegetables stay bright and crisp by cooking them for a short time over high
heat, either own juice or in a small amount water. This method retains most
of the vitamins and minerals.
• Combination methods or specific differences in the steps of a particular food.
- boiling, deep frying, or steaming ex. The technique of deep-frying and then
stir-frying.
• The unique methods employed in Chinese cuisine include
- chao (stir frying), a technique developed in china than is often compared to
sautéing, but in reality it differs in some important ways.
- Sautéing typically is done with periods of constant contact with the pan, it
is always begun using strong aromatic such as ginger, garlic, or chilies after
added the main ingredients.
- hong shao (red cooking), relies on some specific ingredients (soy sauce, rice
wine, sugar, and aromatics) to breakdown and simultaneously glaze the foods
that are cooked.
Basic ingredients
Chinese cooking is largely the manipulation of the following foodstuff and
Food commonly eaten.
Starch Staples Millet, Rice, Kao-liang, wheat, Maize, Buckwheat,

Yam, Sweet potato
Legumes Soybean, Broad bean, Peanut, Mung bean
Vegetables Malva, Amaranth, Chinese cabbage, Mustard
green, Turnip, Radish, Mushrooms
Fruits Peach, Apricot, plum, Apple, Jujube date, Pear,
Crab apple, Mountain haw, Longan, Litchi
(lychee), Orange
Meats Pork, Dog, Beef, Mutton, Vension, Chicken, Duck,
Goose, Pheasant, Many fishes
Spices Red pepper, Ginger, Garlic, Spring onion, cinnamon

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Unique Components
Chinese cuisine is often misunderstood in the United State, because the
exposure to Chinese cuisine is often limited to restaurants that have adapted
local ingredients and customs to the foods of china. Chinese cuisine is far more
varied and venturesome, and typically contains far less meat that its version in
the United States. The following guide explores some of the aspects of Chinese
cuisine that make it different from others of the world.
• Chinese Philosophy and food (Yin Foods, Yang Foods, Neutral foods)
• Efficiency
• Cooking Methods
• Fan: The Focal Point of the Meal
Chinese food varies by region

• In northern China, Mongolian influences are evident especially in the use of
the fire pot.
• Rice is not grown in the north, noodles, soybeans and breads are used more
often.
• In the mountainous regions to the west, spicy foods are more prevalent. These
forms are Szechuan or Sichuan and Human.
• In the south, Cantonese styles prevail. Fresh fruit and seafood are popular.
• Steamed rice is an important part of Chinese food.
• Tea drinking is an integral part of life and food experience.
• In Hangzhou, there is tea museum, the only national museum of its kind, in
which there are detailed description of the historic development of tea culture
in China (the Chinese where the first to discover the tea leaf and have been
drinking tea ever since in many varieties)
Traditional Dishes
https://ltl-school.com/traditional-food-in-china/#chapter-2
Two of the more popular elements of Chinese cuisine are rice and noodles.
Noodles are more commonly eaten in the North of China and rice in the South.
August 2020 54
Each area will have their own variations of these dishes which is what makes
traditional Chinese food so diverse and unique.
Peking Duck/Beijing Duck 北京烤鸭
The skin, served with sugar, melts in your
mouth. The little sides of cucumber, spring onion
(alongside various other surprises). The variety of
different sauces you can enjoy in your Duck
Pancake such as Sweet Bean and Plum flavors.
Every restaurant has their own little variations to
this classic dish and you’ll be hard pressed to go
wrong.
Hot Pot 火锅
Mainland China, as with Duck, offers a diverse
group of Hotpot’s with one of the more popular
being Chongqing Hotpot, which is all about the
spice
Hong Shao Rou 红烧肉

Translates to Red Braised Pork Belly. It’s a
famous dish from Shanghai and is hugely
popular.
It’s cooked with a combination of ginger, aromatic
spices, garlic, chilli peppers, soy sauce, rice wine
and sugar.
Dumplings 饺子
Can be eaten for breakfast, lunch or dinner and
are a great meal to share. Dip them in Soy
Sauce or Vinegar with Garlic to enhance the
flavor further and you have a recipe for success.
The dough of the dumpling can be based on

either bread, flour or potatoes. The filling can
vary from almost anything. Different meats, fish,
cheese, vegetables or even sweets and fruits.

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Biang Biang Mian 油泼扯面
These treats include egg, meat, tomato, small
diced potato and much more. The noodles are the
layer below this and they sit in a little pool of oily
sauce.
Chaun’r 串儿
Kung Pao Chicken 宫保鸡丁

(also transcribed as Gong Bao or Kung Po) is a
famous, spicy Sichuan-style specialty dish. The
main ingredients are diced chicken, dried chilli
and fried peanuts.
Ma Po Tofu 麻婆豆腐
Is truly one of the most famous dishes of Chinese
cuisine. It states that the dish consists of tofu set
in a spicy sauce, typically a thin, oily, and bright
red suspension, based on douban (fermented
broadbean and chili paste) and douchi
(fermented black beans), along with minced
meat, traditionally beef.
The 8 Most Popular Chinese Dishes

The following are the eight most popular dishes among foreigners and
Chinese
• Sweet and Sour Pork - Sweet and sour pork has a bright orange-red color,
and a delicious sweet and sour taste.
• Wontons - The most versatile shape of a wonton is simple a right triangle,
similar to Italian tortellini. Wontons are commonly boiled and served in
soup or sometimes deep-fried. The filling of wontons can be minced pork
or diced shrimp.
• Chow Mein - The "Chow mein" is the Cantonese pronunciation of the
Chinese characters above, which means stir-fried noodles. Generally
speaking, this stir-fried dish consists of noodles, meat (usually chicken,
beef, shrimp, or pork), onions and celery.
August 2020 56
• Spring Rolls - are a Cantonese dim sum of cylindrical shape. The filling of
spring rolls could be vegetables or meat, and the taste could be either sweet
or savory. After fillings are wrapped in spring roll wrappers, the next step
is frying. Then the spring rolls are given their golden yellow color.
• Gong Bao Chicken
• Ma Po Tofu
• Dumplings
• Peking Roasted Duck
Simple place setting of Chinese meal

• Comprises a bowl and a plate. Chopsticks and a spoon.
• For festive occasions, a wineglass, a tea cup, and a second bowl are added.
• The festive meal has a succession of courses-usually between 12 and 20,
which include hot and cold dishes.
• At a family meal, all dishes are placed on the table simultaneously.
• It is easy to choose and mix dishes so nothing is wasted. At the same time,
the meal retains its intimate character.
• In a Chinese restaurant, it is customary to pass round hot scented table
napkins after a fatty dish or one, which has to be eaten with the fingers.

August 2020 57
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 4.2

Chinese Cuisine
Identification
Directions: Read and identify the following sentences. Write your answer on the
space provided.
_____________1. It is a food represent wealth and prosperity in China.

_____________2. It is a famous, spicy Sichuan-style specialty dish.
_____________3. This is the process of fermenting grain (originally millet and
sorghum) to yield a preserved liquid.
_____________4. This is the Cantonese pronunciation of the Chinese characters
above, which means stir-fried noodles.
_____________5. A technique developed in china than is often compare to sautéing
and called stir-frying.
_____________6. It is a food signifies long life.
_____________7. It commonly boiled and served in soup or sometimes deep-fried.
_____________8. He introduce the mill, which used to grind the northern grains
and eventually led to the ability to make noodles and other
preparations using flour.
_____________9. A Chinese religion one of the most significant influences on
Chinese cuisine.
_____________10. It is a drink first discover by Chinese.
Essay
Directions: answer the question with your understanding and write it on the
space provided.
a. The cooking method employed in Chinese cuisine are varied and utilize
techniques not commonly found in European cuisines. What are some of
the methods that make chines cuisine unique?

August 2020 58
Japanese Cuisine
Learning Outcomes:
1. discuss the influence Japanese cuisine unique from others;
2. identify the Chinese cuisine in terms of food ways, Ingredients, Cooking
method, and its unique component;
2. demonstrate the traditional Japanese foods and popular dishes; and
4. apply the simple presentation of a Japanese meal.
INTRODUCTION
Japan is located in Eastern Asia; it is an island chain between the North
Pacific Ocean and the Sea of Japan, east of the Korean Peninsula. Climate varies
from tropical in the South to cool temperature in the north and has four distinct
seasons. Terrain is mostly rugged and mountainous. With very little land,
agriculture and livestock are limited, although Japan is famous for its fattened
delicacy, Kobe beef. Its cuisine developed in the midst of the abundance of the
sea and mountains and the beautiful change of seasons.
Religion played a major part in Japan’s culinary habits over the year.
During 6th century, Buddhism became the official religion of the country and the
eating of meat and fish prohibited. This lasted for 1200 years. Also because of
Buddhism’s emphasis on nature, the structure of meals were also influence, in
particular the five flavors (sweet, spicy, salty, bitter, and sour) and colors (yellow,
black, white, green, and red). To eat meat people started after the Meiji
Restoration occurred in 1867.
Japanese cuisine developed from the 13th – 16th centuries in the Kamakura
and Muromachi eras, with influences from China and Korea. During the 16 th
century, the Europeans (initially the Portuguese and the Dutch) came to trade

August 2020 59
with Japan and introduced fried foods. Up to this point, frying for foods was
uncommon. They also introduced sugar and corn.
Historic Culinary Influences
One of the most important aspects of influence is the religious one. The
ideals of the native beliefs of Shinto religion were combined with the beliefs of
Buddhism coming from China and Korea, and resulted in a culinary belief about
the sacredness of animals, which were originally excluded for the most part from
the Japanese diet. Another very important transfer of ideas regarded the
cultivation of rice, a diet based mainly on rice, vegetables, and seafood became
the norm in japan.
In more recent times, Japan was also influenced by European nations
during their period of exploration, including the introduction of the same
ingredients that were spreading across Europe from the Americas. This period
was followed by a nearly three century-long period of isolation that may have had
nearby as much impact on the development of the current Japanese cuisine as
any other influences.
a. Early Culture
Japan developed into mostly settled civilizations as techniques in
agriculture and food production enabled these people to do so. A number
of cultures have lived on the islands that today constitute japan; Ainu
people, Ryukyuan and the Yomato people. These early people relied on the
products of the sea, as well as what did was cultivated on the islands.
b. China and Korea
The introduction of ingredients and cultivation techniques from China and
Korea played an important role in developing the emerging Japanese
cuisine, but the introduction of Buddhism from China may have had a
bigger impact in the end. The religious principles, killing animals was
mostly forbidden, and thus the availability and social acceptance of meats
waned. With this focus on vegetables and grains as the main sources of
nutrition, the cuisine of japan has become one of the world’s healthiest.
The basis of the cuisine remains rice, noodles, vegetables, and seafood.
These components still define Japanese cuisine today.
c. Portugal and European Contact
In the 16th century, they introduce new ingredients and techniques to the
country’s cuisine. One of the most significant introductions at this time
was the method of battering and deep frying foods, which developed into

August 2020 60
the current tempura cooking style. In important period of history, the
Portuguese were not only European nation to come with contact in Japan
and introduced to toga-imo (potatoes), satsuma-imo (sweet potatoes), piman
(chiles), and tomorokoshi (corn).
d. Isolation
1600 - 1868 European contact with Japan and the resulting religious
influence felt in the country, the new rulers of japan started what became
a nearly 300-year period of isolation. This period did not result in
significant influence from outside sources, it did result in a maturation of
Japanese cuisine at a time when many cuisines were changing and during
this period Japanese cuisine develop much of the refinement that
characterizes it today. Sen-No-Rikkyu formalized the etiquette and
procedure of formal tea ceremonies, which became more popular and
elaborate. The focus on proper colors, arrangements, and dishes seen in
tea ceremonies also began to apply to food and its seasonality.
Food ways
Compared to other nation, Japan’s cooking uses almost no spices but
emphasis is made on the pure, clean, flavors of its indigenous ingredients: fish,
seaweed, vegetables, rice, and soybeans. Rice is served at all meals, as is typical
of many Asian cultures, but in Japan, the world for rice and meal is the same
gohan (meal). Raw fish is masterfully prepared as sahimi or as sushi, where it is
served with rice.
12 ESSENTIAL JAPANESE FOOD INGREDIENTS FOR CHEFS

November 29, 2016
Many Japanese dishes are made up with carefully balanced flavours but
the seasonings that make up these complex tastes are usually made up from the
same components.
1. Soy sauce
Is one of the most basic flavorings in Japanese cuisine. When cooking
Japanese food you use soy sauce instead of salt to add savory flavour. Soy sauce
is made from brewed fermented soy beans, and you can use it as a dipping sauce
too. Generally it's mixed with rice wine vinegar, mirin and sometimes chilli, ginger
or spring onions to create a base for many dishes.

August 2020 61
2. Rice vinegar
Is of course, used for seasoning rice. To make perfectly seasoned sushi
rice, you need to heat a pan of rice wine vinegar, 1 Tbsp of Sugar and 1 Tsbp of
salt gently, until the sugar dissolves. You then pour this over the rice and stir
well. Rice wine vinegar can also be used with soy sauce to make a dipping sauce
which is great with oily fried foods like gyoza.
3. Mirin
Is a sweet rice wine, which is used to add a slight sweetness to dishes.
You'll often find it added to soup stocks, or to dumpling filling mixes.
4. Sushi rice
Is a good all-round rice to have in the cupboard when cooking Japanese
food. It's got a short grain, and gets sticky and glutinous when cooked. This is
great if you're eating rice with chopsticks as it will clump together. Sushi rice is
great for sushi but also goes well with Japanese curries and can be used to make
onigiri.
5. Miso paste
Is also a product of fermented soy beans, and it is often mixed with sea
salt and rice to make a paste. This is the basis of miso soup, but it's also a great
base for broths or for adding a great flavour to meats.
6. Wakame
Is a seaweed often used in Japanese cuisine. You'll often find it used in
miso soup. It comes in dried form usually, and is softened by adding it to hot
water. It's a great addition to any Japanese soup or broth as it has a subtle, sweet
flavour and lots of vitamin power!
7. Bonito flakes
The bonito fish is a tiny variety of tuna, which is often dried then shaved
into thin flakes which are used as the basis for many Japanese broths. The
flavour is not overpowering or like tuna, and when heated in water to make dashi
stock, bonito provides umami. It's a good idea to keep a stock of ready made
dashi in your fridge!
8. Kombu
Is another element in Japanese dashi stock. It is a type of dried seaweed
kelp, and the Japanese age it for great flavours. You will find in Japan Kombu
maturing is a serious business, and the best restaurants always have a favourite
trusted supplier.
9. Shichimi togarishi

August 2020 62
Is a spice mix that provides a sweet chilli heat. Use it on almost anything
to add a little kick!
10. Nori
Is another dried, edible seaweed. This is the stuff which is often used to
wrap maki sushi rolls, but you'll also find it cut up as a topping on ramen and
soups.
11. Noodles
Udon noodles and soba noodles are very popular for their taste and texture.
Create a soup from chillies, ginger, garlic, dashi stock, soy sauce and rice wine
vinegar then add noodles and veggies for a quick Japanese dinner!
12. Wasabi
Is a paste made from a Japanese variety of horseradish. Real wasabi is very
expensive as the root is very difficult to farm correctly, so most cheaper wasabi
pastes are actually horseradish! The top sushi restaurants will have real wasabi
freshly grated from the root into a paste. It's a firey accompaniment to sushi, but
also great with meats.
Cooking Method
More so than any other cuisine, Japanese cuisine is best understood in
perspective by knowing its four principal cooking methods:
http://www.hillmanwonders.com/cuisines/japanese_cuisine_cook_meth.
htm
1. Agemono
These are fried foods. Famous dishes include Tempura, Kagiage (a

batter-dipped, deep-fried patty of vegetables and shrimp), and Tonkatsu (a
breaded, deep-fried pork cutlet).
2. Mushimono
Steamed foods: The celebrated dish is Chawan Mushi, an egg custard

containing chicken and vegetables.
3. Nimono
These foods are boiled. The best-known subcategory is Nabemono, one-

pot tabletop cookery in which the ingredients are simmered in a lightly
seasoned broth, then usually dipped into a flavorful sauce. Nabemono's
best-known dishes are:

August 2020 63
a. Sukiyaki Shabu Shabu
Beef, vegetables, and bean curd

b. Mizutaki
Somewhat like Shabu Shabu, but with chicken instead of beef

c. Yosenabe
Fish, shellfish, and vegetables

d. Yudofo
Uncomplicated bean curd preparation

4. Yakimono
Foods that are broiled. Some of the best-known dishes are Yakitori
(marinated skewer-broiled chicken), Teriyaki (broiled meat or fish first
marinated in a sweetened sake and soy-sauce mixture), Shioyaki (fish
salted for an hour or two, then skewer-broiled), and Teppan Yaki (food
cooked on a small tabletop grill).
Unique Components
It is not just the products that make Japanese cuisine different from many
other but also the philosophy of food’s role in daily life-as well shall see.
• Tea Ceremony and presentation (kaiseki)
• Seaweed
• Seafood, rice (uruchi mai, su-meshi, mocha gome, and mocha), and
vegetables
• Specialists
Traditional Japanese foods

Sushi – steamed vegetables, rice and green tea.
Fugu – poisonous puffer fish that is delicacy. When properly prepared, the
toxins in fugu create a tingling after eaten.
Food prepared seasonal – winter, mandarin orange are common. Cherry-
blossom rice is prepared during spring and in September; abalone,
cucumbers, and bamboo shoots are served

August 2020 64
Popular Japanese dishes
Korokke
Deep –fried and breaded croquettes, often
consisting of mashed potatoes and minced
meats.
Miso soup
Made by adding miso paste in hot water and
putting additional ingredients such as wakame
seaweed and small pieces of tofu. It is often
served as a side dish for breakfast, lunch and
dinner
Nigirizushi
Called finger sushi because of its shape;
seasoned called Japanese rice shaped like
finger is stopped with a variety of ingredients,
including slices of raw fish, the hotness comes
from wasabi, Japanese green horseradish
Okonomiyaki
A mixed between pizza and pancake. Various
ingredients such as seafood, vegetables and
meat can be mixed with the dough and placed
on okonomiyaki as topping
Sashimi
Slices of raw fish enjoyed with soy sauce and
wasabi

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Shabu-shabu
Thinly sliced beef and variety of vegetables are
dipped into a bubbling broth and quickly
cooked and selection of special dipping sauces
are used
Tempura
A delectable variety of seafood and vegetables
are coated with batter and deep-fried
Ton katsu
Fried breaded pork cutlets served with a sauce.
It is usually served with shredded cabbage or
on top of cooked rice (katsu don)
Yakitori
Various parts of chicken and vegetables
threaded on bamboo skewer and grilled over
charcoal. During cooking, it is flavored with
either salt or brushed with a mildly sweet soy
sauce
Meal presentation
• A meal in Japan is not a meal unless it balances three facets:

August 2020 66
1. The artistic presentation of the food, including its garnishes and its layout.
2. The selection of the plate or serving piece
3. The taste of the food itself
• The meal starts with an appetizer and small cups of sake (fermented rice wine)
usually served warm.
• Usually a simmered dish, a salad, a fried, steamed or broiled dish, rice and
soup are served
• The dishes are simply prepared, but the combination of flavors, textures, and
foods creates the elegance and variety that to typify the Japanese style.
• The courses are served simultaneously and eaten at random, with no practical
order
• Rice with pickles and green tea signify the conclusion of the meal.
• Noodles are a typical lunch, and noodle shops abound.
Udon are wheat noodles frequently served in soups, while the soba or
buckwheat noodles are commonly served as salads, although these are not
hard and fast delineations.
• Vegetables are rarely served raw, but usually with vinegar, pickled or
preserved, simmered or deep-fried, as with tempura
• Root vegetables grow well, so carrots burdock root, daikon (radish) are
commonly served
• Vegetables cucumber play a large role as garnishes being cut into fans, petals
or other fanciful creations.
• Some of the most impressive garnishes are the “fishermen’s nets” made out of
a single strip of white daikon and seen commonly in sushi bars.

August 2020 67
Tips and Information
• Try wrapping your sushi rolling mat with cling film before you start rolling as
this will not only make the mat easier to clean after using, but helps the sticky
rice from getting stuck on the mat.
• It is a good idea to have a bowl of water next to you when you are making
makizushi as it is important to keep your fingers wet so that the rice doesn’t
stick to them. It is also a good idea to keep the knife wet when you cut it to
guarantee that you get a clean cut.
• You can make what’s called an Uramaki roll, or an inside out roll. This is
made with the nori on the inside and the rice on the outside of the roll.
Uramaki is great sprinkled with roasted white sesame seeds.
• Makizushi usually come in two types, futomaki and hosomaki. Futomaki is

a thick roll like the one we are making in the photos above with a selection of
ingredients inside. Hosomaki is a thinner version, usually containing just one
ingredient such as tuna, salmon or cucumber.
• You can use any types of ingredients for sushi rolls. Many of the popular ones
like California Roll (Crab Sticks, Avocado & Cucumber) and the
Philadelphia Roll (Smoked Salmon, Cream Cheese & Cucumber) were both
invented outside Japan.
https://www.sushisushi.co.uk/blogs/education/12-essential-japanese-food-ingredients-for-chefs
https://www.japancentre.com/en/recipes/18-maki-sushi-rolls

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Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 4.3

Japanese Cuisine
Matching Type:
Directions: Read the statement/s below and match column A to column B. Write
your answer on the space before each number.
Column A Column B
1. Parts of chicken and vegetables threaded on a. Agemono
bamboo skewer and grilled over charcoal. b. Kaiseki
2. It is edible seaweed used to wrap maki sushi rolls, c. Korokke
and as a topping on ramen and soups. d. Makizushi
3. A variety of seafood and vegetables coated with e. Mirin
batter and deep-fried. f. Nori
4. Is a sweet rice wine, which is used to add a slight g. Seaweed
sweetness to dishes? h. Tempura
5. Fried breaded pork cutlets served with a sauce, i. Ton katsu
shredded cabbage or on top of cooked rice. j. Udon
6. A wheat noodles frequently served in soups. k. Yakitori
7. It is a central part of Japanese cuisine, and used
in many aspects of traditional foods.
8. One of the principal cooking method as fried foods.
9. A breaded croquettes, often consisting of mashed
potatoes and minced meats.
10. It is the light meal served with a traditional
Japanese tea ceremony.
Essay:
Directions: Read and answer the question with your understanding. Write your
answer on the space provided.
a. What types of rice are used in Japanese cuisine, and what are the primary
uses of each?
August 2020 69
Korean Cuisine
Learning Outcomes:
1. Identify the Korean cuisine in terms of food ways and cooking method;
2. Give the most distinguishing feature of the Korean food;
3. Show the full courses of Korean meal;
4. Demonstrate the Korean meat dish; and
5. Apply the table setting and etiquette of Korean.
INTRODUCTION
North Korea is located in Eastern Asia, Northern half of the Korean
peninsula bordering the Korea Bay and the Sea of Japan, between China and
South Korea. Border countries are China, South Korea and Russia. South Korea
is the southern half of the Korean peninsula bordering the Sea of Japan and the
Yellow Sea.
Korean was an independent kingdom under Chinese suzerainty for most
of the past millennium. Following its victory in the Russo-Japanese War in 1905,
Japan occupied Korea; five years later if formally annexed the entire peninsula.
After World War II, a republic was set up in the southern half of Korean peninsula
while a Communist-style government installed in the north. During the Korean
War (1950-1953), USA and other UN forces intervened to defend South Korea
from North Korean attacks supported by the Chinese. An armistice signed in
1953, splitting the peninsula. South Korea today is a fully functioning modern
democracy. In June 2000, a historic firs North-South summit took place between
the South and North Korean leaders.
Food ways
Koreans’ food is defining element of their culture for several reasons. One
is that food directly related to Korea’s environment – the country’s location, its

August 2020 70
geography, and climate. Korea is a peninsula with a climate that resembles the
north central region of the United States: cold winters, warm summers and long,
pleasant autumns.
Because the land is composed mostly of mountains and extends from the
North Asian landmass into warmer seas in the south, Korea has many
microenvironments. Rice, beans, and vegetables are grown in the valleys while in
the mountains mushrooms and many wild plants are either collected or
cultivated.
Each region has its own dishes unique to its climate. In the mountainous
northeastern part of the country, for instance, the most famous dishes have
plenty of wild ferns and native roots in them.
In the rice growing valleys of the south, in the region of Chonju city, the
best known dish is a large bowl of rice covered in variety of finely sliced
vegetables, meat, and spicy sauce called bibimpap.
Koreans eats many seafood. Fish from the Yellow Sea differs from those of
the Eastern Sea (Sea of Japan) and those of the south coast differ from others.
Koreans are seafood connoisseurs and seek out the specialties of each region.
However, all Koreans eat three types of seafood all the time. One kind is a small-
dried sardine. Bowls of these appear at every meal, including breakfast. They are
used not as a main dish but as condiments to be eaten with others. Dried
cuttlefish is Korea’s most popular snack food and is even sold in vending
machine. Seaweeds is also seafood, of the plant variety. They are several kinds
that Koreans routinely eat. Seaweeds are nutritious and useful in a country that
endures long winters. Babies are fed seaweeds soup and traditional birthday
celebrations include seaweeds soup on the menu.
Cooking method
According to Journal of Ethnic Foods Volume 3, Issue 1, March 2016,
Pages 26-31 “Korean diet: Characteristics and historical background”
Although the K-diet has been widely discussed about raw ingredients,
traditional cooking methods and technology, fundamental principles, and
knowledge, it would be valuable to preserve the traditional methods and
knowledge of Korean foods rather than focus on the raw materials themselves.
Korean meals have historically been served with bap (cooked rice), kuk (dishes
with broth), kimchi, and banchan (side dishes) to be consumed at the same time.
As traditionally baking or frying were not common cooking methods, Koreans

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tended to use fermenting, boiling, blanching, seasoning, and pickling. Among
these methods, the most characteristic method is fermentation. The process of
fermentation enriches food flavors and preserves foods.
Distinguish feature of Korean food (basic ingredients)

Spiciness Korean food is incomplete without Kimchi or chilli paste on the
side. Almost every dish in South Korea contains Gochujang, which is essentially
a savory, spicy, and pungent fermented Korean condiment made from red chilli.
The basic seasonings red pepper, green onion, soy sauce, bean paste,
garlic, ginger, sesame, mustard, vinegar, wine have been combined in various
ways to enhance Korean food. Generally, the Korean diet uses much grains and
vegetables, which add fiber and protein from both vegetables (bean curd, bean
sprouts, bean paste, soy sauce) and meats.
Korean Meal
Full courses of Korean meal is called “Hanjoungshik” it is composed of
grilled fish, steamed short ribs, and other meat and vegetable dishes with steam
rice, soup, and “kimchi”.
Kimchi is a vegetable dish, highly seasoned with pepper, garlic, etc. that is
served with every kind of Korean meals and said to stimulates the appetite like
pickles. 160 types of kimchi that differ from region to region depending on the
harvest and weather conditions. Each family has its own recipes handed down
from generation to generation. Other favorite side dishes are bean paste soup,
broiled beef, fish, and steamed vegetables.
Korean soup culture developed because of the famine or cold weather in
history. When food was short, they made soup with small amount of vegetables
and beef bones. Hot soups play a role in protecting from the cold.
Maeuntang is spicy, hot seafood soup that includes white fish, vegetables,
soybean curd and red pepper powder.
Twoenjang-guk is a fermented soybean paste soup with baby calm in its
broth.
Bulgoki or Korean barbeque popular Korean meat dish, which is marinated
soy sauce, garlic, sugar, sesame oil, and other seasonings, and cooked over a fire
in front of table.
Koreans traditionally eat more vegetables with rice in main meals than
meats and the vegetables dishes are various in kinds and taste.
Namool vegetables dishes with two kinds: cold raw & warm teamed.

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Table setting and etiquette
When families hold a celebrations or party, a dozen or more delightful

dishes are serve. Food is share by diners in one table, except rice and soup. All
the dishes but hot soups are set at one time on a low table at which diners sit to
eat. Chopstick and spoons are used for eating. Korean use thinner chopstick
made metal, rather than wood which is use by the Japanese and Chinese.
Korean dishes
멸치국수~anchovy noodles
시레기 steamed siregi rice
해장국 korean blood soup
되지갈비pork galbi

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김밥 gimbop,korean udongmat cup
noodles,banana milk,chicken wings
with sweet sauce
추어탕 ground anchovy soup and

deep fried anchovy
jajangmyeon with kimchi
아구찜 steamed spicy monkfish
각두기 korean raddish kimchi
손대국~sundaeguk soup made with

pork head and blood sausage

August 2020 74
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 4.4

Korean Cuisine
Identification
Directions: Read and identify the statements below. Write your answer on the
space provided.
_________________1. The best-known dish in a large bowl of rice covered in a

variety of finely sliced vegetables, meats, and spicy sauce.
_________________2. A Korean meat dish marinated with soy sauce, garlic, sugar,
sesame oil, and other seasonings.
_________________3. A vegetable dish highly seasoned with pepper and garlic and
served in Korean meals.
_________________4. It is composed of grilled fish, steamed short ribs, and other
meat and vegetable dishes with steamed rice and soup.
_________________5. Is a spicy, hot seafood soup that includes white fish,
vegetables, soybean curd and red pepper powder?
_________________6. It is a fermented soybean paste soup with baby clams in its
broth.
_________________7. A vegetables dish with two kind’s cold raw and warm
steamed.
_________________8. It is the most distinguishing feature of Korean food.
_________________9. A process to enrich food flavors and preserves foods.
_________________10. Korea’s most popular snack food and is even sold in vending
machines.
Enumeration
Directions: Enumerate your answer below in any order.
a. What are the basic seasonings that combined in various ways to enhance
Korean foods? (10pts)

August 2020 75
Indian Cuisine
Learning Outcomes:
1. Discuss the Indian cuisine in terms of food ways;
2. give the most Indian cuisine basic ingredients in the influence in the history;
3. show the traditional dishes in India;
4. demonstrate the cooking method in India; and
5. apply the table setting and etiquette of Indian.
INTRODUCTION
India is located in southern Asia, bordering the Arabian Sea and the Bay
of Bengal, between Burma and Pakistan. It is the seventh largest country in the
world and the second most populous. Neighbor countries include Bangladesh,
Bhutan, Burma, China, Nepal, and Pakistan. The country divided into three
distinct geographic regions: the Himalayan region in the north, which contains
some of the highest mountains in the world, the Gangetic plain, and the plateau
region (Deccan Plateaus) in the south and central part. Its three great river
systems have extensive deltas and all rise in the Himalayas: the Ganges, the
Indus, and the Brahmaputra. The climate varies from tropical monsoon in the
south to temperate in the north.
Dates back at least 5,000 years The Indus Valley civilization is one of the
oldest in the world. Aryan tribes from the northwest invaded about 1500 B.C.;
the merger with the earlier inhabitants created the classical Indian culture. Arab
incursions starting in the 8th century and Turkish in the 12th European traders,
beginning in the late 15th Century. By the 19th century, Britain had assumed
political control of virtually all Indians lands. Indian armed forces in the British
army played a vital role in both World Wars. Nonviolent resistance to British

August 2020 76
colonialism led to independence in 1947. The subcontinent divided into the
secular state of India and the smaller Muslim state of Pakistan.
Food ways
Undoubtedly, the strongest influence defining Indian foods is Religion.
Centuries of Hindu practice and the profound belief in reincarnation have resulted
in the most delicious vegetarian cuisine found in the world. For protein,
vegetarians rely on a wide range of legumes, both whole and split. Mixed with
grain, boosted by vegetables and dairy products, and spiced optimally, they
provide a wholesome, varied diet.
Hinduism determines what kinds of meat people eat. Beef strictly forbidden
because Hindus realized from ancient times the life-giving role cows played in
society from producing dairy products to pulling plows to providing fertilizer for
the fields. Today it is illegal to slaughter a cow anywhere in the country except in
heavily Christianized Goa. The meats choice are therefore goat, mutton and
chicken.
Basic ingredients and the influence in Indian cuisine

Most Indian cuisines related by similar usage of spices. Common spices
are turmeric, cardamom, ginger, coriander, nutmeg, and poppy seed. Which are
blend together.
Those parts of India with the longest history of Mughal (Mongol) rule
exhibit strong Persian influences in their food, using fresh and dried fruit,
cashews, pistachios and almonds in their meat dishes as well as a great many
dairy products. The cuisine of royalty, Mughlai dishes may be use as many as 12
spices in a single dish including the most expensive of them saffron, cardamom,
cinnamon and cloves. The desert cuisines use an immense variety of dals and
achars (preserves) to substitute for the relative lack of fresh vegetables.
The use of tamarind to impart sourness distinguishes Tamil food.
Meanwhile, the food of Goa on the southwestern coast reveals that province’s
long history as a Portuguese colony. Goans eat pork and duck, meats rarely seen
outside the area, and use vinegar as a souring agent, a Portuguese legacy.
The food Delhi and Lucknow remain slightly closer to the Persian models
with the addition of cumin, coriander, turmeric, cardamom, cinnamon, and
ground chilies typical in the north. Meanwhile mustard seeds, curry leaves, hot
chilies, tamarind, and coconut milk infuse the dishes of Hyderabad.

August 2020 77
Muslim have influenced the meat dishes in India
Typical meats are Mughlai food
Kabobs
is a delicious Indian appetizer recipe
made with a lot of spices, mutton
mince, butter and ginger-garlic paste
Rich Kormas (curries)

Korma, which means ‘braising’ in
Hindu, is actually a style of cooking
where meat and vegetables are braised
in a sealed pot with a little liquid.
The sauce can be creamy, nutty and

mild like our British chicken kormas
but they can also be quite spicy and
cooked in stock or water.
Nargisi koftas (meat balls)
Served as is or on skewers—Hard-
boiled eggs are encased in a meatball-
type mixture of lamb and seasonings,
dusted in flour, and deep fried until
crispy. Then they are served in a
delicious gravy of tomatoes, spices,
and yogurt for creaminess. Add nargisi
kofta to a dinner party menu and
friends will think you cooked all day to
prepare it for them.

August 2020 78
Biryani (a layered rice and meat
preparation)
Rogan josh (preparation from the clay

oven)
Tandoor like tandoori rotis
Tandoori chicken
Differences exist between the south and north parts of India. Northern
Indians tend to use their spice ground while southerners start out with them
whole and grind them to a paste with cooked onions and other ingredients.
Vegetable dishes are more common in the south, and rice is the staple food
while Northerners rely on wheat and other grains (and bake breads) except for
kashmir, high in Himalayas, which produces some of the best rice in the world.
Potatoes are not used as the staple carbohydrate in any part of India. Cook of the
tropical south make heavy use of coconut milk, an ingredient rarely seen in the

August 2020 79
North. Areas with access to waterways rely more heavily on seafood. Thus Bengal
is a region of fish lovers, preferably the fresh water variety.
Cooking method
Nothing is simple in India. Brahmins and members of the merchant caste
may observe strict vegetarian rules, but members of the other castes eat meat.
Styles of vegetarian cooking differ from region to region. Non-Hindu minorities
produce their own cuisines and have had a major impact on how others eat. Then
there is Kashmir where Brahmins eat meat but avoid garlic and onion.
Indian cooking distinguished by the use of a larger variety of vegetables
than many other well-known cosines since Hindus are traditionally vegetarian.
The prominence of flatbreads and a far greater use of dairy products than
anywhere else in Asia also unify local cuisines. Bread are made with wheat, rice
and ground legumes depending on the part of the country while dairy products
include milk, cream, yogurt, buttermilk, sour cream, and cheese. Within these
recognizable similarities, there is an enormous variety of local styles.
Indian restaurant food barely skims the surface of Indian cuisine. Hindu
Punjabis forced back across the border from Pakistan at the time of the partition
started the first restaurants in 1945. Their beehive shaped tandoori ovens which
heat up to 1000 degrees cook meat, fish, and bread lightning fast and remain
their greatest claim in to glory. A mix of Punjabi and Mughal cuisine has become
standard restaurant fare both in India and abroad.
Table setting and etiquette of Indian

The Muslim minority in India has affected cuisine and eating practices
nationwide. Ancient Vedic concerns with purity made for an austere lifestyle
when it came to food. Socializing over a meal was almost impossible if one had
to worry about contamination from a host’s kitchen or the caste of his cook.
Muslims, who conquered a large portion of India in the 12th century, had minimal
religious restrictions principally prohibitions against alcohol and pork.

August 2020 80
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 4.5

Indian Cuisine
Identification
Directions: Give what is being asked in each of the following statement/s below.
Write your answer on the space provided before each number.
__________________1. The strongest influence defining Indian foods.

__________________2. It is a kind of food strictly forbidden in ancient times
because its gives life in the society.
__________________3. A delicious Indian appetizer made with a lot of spices,
mutton mince, butter and ginger-garlic paste.
__________________4. It means braising in Hindu.
__________________5. A Mughlai food with a layered rice and meat preparation.
__________________6. It is used to impart sourness distinguishes Tamil food.
__________________7. It is not used a staple carbohydrate in any part of India.
__________________8. It is the region of fish-lovers, preferably the fresh water
variety.
__________________9. What is the meaning of dals and achars?
__________________10. A typical meat of Mughlai food prepare in clay oven.
Enumeration
Directions: Enumerate your answer on the space provided in any order.
a. What are the common spices, which are blended in Indian cuisines
b. What are the Persian Influences use in their meat dishes?

August 2020 81
Perform and apply American and Australian Cuisine by choosing two recipe.
Make a recipe book, e-portfolio or video presentation for project and compilation
in International cuisine.
5. How to Prepare signature dishes from Asian Countries:

5.1 Philippines (Adobo)
5.2 China (fride noodles)
5.3 Japan (Tonkatsu)
5.4 Korea (Kimchi)
5.5 India (Curry)
Steps
1. For project and compilation plan ahead what do you prepare Recipe book,
E-portfolio or video presentation that you use from start up to the end of
the lessons.
2. Read the rubric for assessment as your guide, see Module User Guide.
3. Make sure you can take a picture for project and compilation.
4. In choosing two signature dishes read carefully the task sheet.
5. Ingredients may be subtitute if not available.
6. Explore and enjoy ☺ ☺ ☺

August 2020 82
TASK SHEET NO. 1
Adobong Manok (Marinated Chicken)
Given the necessary recipe, tools and equipment, you should be able to
follow step by steps procedure in making Adobong Manok for one hour.
Ingredients:
4 medium-sized chicken leg quarters, disjoined
1 small garlic head, minced (2 tbsp)
¾ c soy sauce (up to 1 c)
1 c water
½ vinegar
½ tsp black pepper
3 bay leaves
1 tsp oil
Tools and Equipment:

Measuring spoon
Measuring cup
Liquid Measuring cup
Saucepan
Skillet
Gas stove
Wooden spoon
Procedure:
Make sure that before you perform this activity, you are wearing
appropriate personal protective equipment and perform mise-en-place
preparation.
1. Mix 1-tablespoon garlic with the rest of marinade ingredients.
Save half of the garlic for browning later.
2. Soak chicken pieces for an hour.
3. Simmer in an open saucepan and do not bring to boil.
4. Turn meat occasionally to marinate and cook all parts.
5. When chicken is tender (do not overcooked), drain.
August 2020 83
6. Preheat 1-teaspoon oil in a skillet and brown the rest of minced
garlic.
7. Add drained chicken pieces and brown the surfaces evenly.
Return contents of skillet into the original marinade.
8. Simmer about five (5) more minutes. Serve hot, in its own
sauce.
Assessment Method/s:
Demonstration with questioning
Written test

August 2020 84
Adobong Manok (Marinated Chicken)
TASK SHEET PERFORMANCE CRITERIA CHECKLIST
NO. 1
CRITERIA
YES NO
Did you…
1. Mixed 1-tablespoon garlic with the rest of
marinade ingredients. Save half of the garlic for
browning later.
2. Soaked chicken pieces for an hour.
3. Simmered in an open saucepan and do not bring
to boil.
4. Turned meat occasionally to marinate and cook all
parts.
5. When chicken is tender (do not overcooked), drain.
6. Preheated 1-teaspoon oil in a skillet and brown the
rest of minced garlic.
7. Added drained chicken pieces and brown the
surfaces evenly. Return contents of skillet into the
original marinade.
8. Simmered about five (5) more minutes. Serve hot,
in its own sauce.

August 2020 85
TASK SHEET NO. 2
Chow Mein (stir-fried noodles)
follow step by steps procedure in making chow mein.
Ingredients:
1/4 cup oyster sauce
1 tablespoon soy sauce
3 cloves garlic, minced
2 teaspoons freshly grated ginger
1 teaspoon Sriracha
1 (16-ounce) package Hong Kong-style pan-fried noodles
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 (3.5-ounce) package shiitake mushrooms
4 baby bok choy, coarsely chopped
1 cup mung bean sprouts, rinsed and drained
Measuring spoon
Measuring cup
Skillet or wok
Stove
Wooden spoon
Procedure:
1. In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger
and Sriracha; set aside.
2. Heat 1-tablespoon canola oil in a large skillet or wok over medium
high heat. Add noodles and cook, stirring constantly, until golden
brown and crispy, about 3-4 minutes; set aside.
3. Heat remaining 1-tablespoon canola oil in the skillet. Add mushrooms,
and cook, stirring often, until tender, about 3-4 minutes. Stir in bok
choy until just wilted, about 1 minute.

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4. Stir in noodles and oyster sauce mixture until well combined, about 2
minutes. Stir in bean sprouts.
5. Serve immediately.
Written test

August 2020 87
Chow Mein (stir fried noodles)
NO. 4
CRITERIA
YES NO
Did you…
1. Whisked together oyster sauce, soy sauce, garlic,
ginger and Sriracha in a small bowl and set aside.
2. Heated 1-tablespoon canola oil in a large skillet or
wok over medium high heat. Add noodles and
cook, stirring constantly, until golden brown and
crispy, about 3-4 minutes; set aside.
3. Heated remaining 1-tablespoon canola oil in the
skillet. Add mushrooms, and cook, stirring often,
until tender, about 3-4 minutes. Stir in bok choy
until just wilted, about 1 minute.
4. Stirred in noodles and oyster sauce mixture until
well combined, about 2 minutes. Stir in bean
sprouts.
5. Serve immediately.

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TASK SHEET NO. 3
Tonkatsu (deep fried pork)
follow step by steps procedure in making ton katsu.
Ingredients:
4 pork loin chops (about 1" thick, no bones)
salt
pepper
1/2 cup all purpose flour
1-2 eggs
1 cup panko or bread crumbs
oil for deep frying
Measuring cup
Stove
Food Tong
Wooden spoon
Non-stick pan
Procedure:
1. Make small cuts all over pork chops with tip of knife. Sprinkle salt and
pepper on both sides of meat.
2. Coat the meat with flour, dip in eggs, then cover with breadcrumbs.
3. Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You
can check the temperature by dropping a breadcrumb. If it comes up
to the oil surface right after it is dropped, it's good.
4. Fry until color turns golden brown and meat floats in the oil, about 5-
8 minutes, turning once or twice.
5. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.
Written test

August 2020 89
Tonkatsu (deep fried pork)
NO. 3
CRITERIA
YES NO
Did you…
1. Make small cuts all over pork chops with tip of
knife and Sprinkled salt and pepper on both sides
of meat.
2. Coated the meat with flour, dip in eggs, then cover
with breadcrumbs.
3. Heat deep frying oil to 350 F, and deep fry crumb-
covered meat. You can check the temperature by
dropping a breadcrumb.
4. Fry until color turns golden brown and meat floats
in the oil, about 5-8 minutes, turning once or
twice.
5. Set the meat on a cooling rack for a minute. Cut
into 5-6 pieces.

August 2020 90
TASK SHEET NO. 4
Traditional Kimchi (Napa Cabbage Kimchi)
follow step by steps procedure in making kimchi.
Ingredients:
1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds
each)
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish
1/4 Korean pear optional
3 - 4 scallions
1 piece dashima (about 2 to 3 inch square) Boil it in 1.5 cups of water for
5 minutes
Seasonings
1-tablespoon glutinous rice powder, Mix it with 1/2 cup water (or
optional dashima broth) simmer over low heat until it thickens to a thin
paste and cool. Yields about 3 - 4 tablespoons.
1/2 cup gochugaru, Korean red chili pepper flakes - adjust to your taste
1/4 cup salted shrimp (saeujeot), finely minced
3 - 4 raw shrimps, about 2 ounces, finely minced or ground - optional
3 tablespoons myulchiaekjeot fish sauce
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds - optional
1/2 cup water or dashima (dried kelp) broth

2 large bowls or pots 7 - 8 quarts
a large colander
kitchen gloves
August 2020 91
3/4 - 1 gallon airtight container or jar
Measuring spoon
Measuring cup
Liquid measuring cup
Procedure:
1. Cut the thick white part of the cabbage lengthwise in half. Then,
slowly pull apart by hand to separate into two pieces. Do the same for
each half to make quarters. Running the knife through all the way
would unnecessarily cut off the cabbage leaves.
2. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly
bathe each cabbage quarter in the salt water one at a time, shake off
excess water back into the bowl, and then transfer to another bowl.
3. Using the other half cup of salt and starting from the outermost leaf,
generously sprinkle salt over the thick white part of each leaf (similar
to salting a piece of meat). Try to salt all the cabbage quarters with
1/2 cup salt, but you can use a little more if needed. Repeat with the
rest of the cabbage quarters. Pour the remaining salt water from the
first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating
the bottom ones to the top every 2 - 3 hours.
4. The cabbages should be ready to be washed when the white parts of
the leaves are easily bendable. Rinse thoroughly 3 times, especially
between the white parts. Drain well, cut side down.
5. Meanwhile, make the optional dashima broth by boiling a small piece
(2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix
the rice powder with 1/2 cup water (or optional dashima broth) and
simmer over low heat, stirring occasionally, until it thickens to a thin
paste, and cool.
6. Prepare the garlic, ginger and saeujeot. Combine all the seasoning
ingredients, including the rice paste and about 1/2 cup water (or the
optional dashima broth), and mix well. Set aside until the red pepper
flakes to dissolve slightly and become pasty.
7. Cut the radish and optional pear into matchsticks (use a mandoline if
desired), transferring to a large bowl. Cut the scallions diagonally into
about 1-inch long pieces. Add the prepared seasoning mix to the
radish, and mix well by hand. Throw in the scallions, and mix

August 2020 92
everything lightly. Taste a little bit. It should be a little too salty to eat
as is. You can add salt, more salted shrimp or fish sauce, as needed.
Let it sit for about 30 minutes to allow the flavors to meld nicely.
8. Cut off the tough stem part from each cabbage quarter, leaving
enough to hold the leaves together. Place one cabbage quarter in the
bowl with the radish mix. Spread the radish mix over each leaf, one to
two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and
use one part for each cabbage quarter.)
9. Fold the leaf part of the cabbage over toward the stem and nicely wrap
it with the outermost leaf. Place it, cut side up, in a jar or airtight
container. Repeat with the remaining cabbages. Once all the cabbages
are in the jar or airtight container, press down hard to remove air
pockets. Rinse the bowl that contained the radish mix with 1/2 cup of
water (or any remaining optional dashima broth) and pour over the
kimchi.
10. Leave it out at room temperature for a full day or two, depending
on the weather and how fast you want your kimchi to ripen. A half day
is recommended during hot summer days. Then, store in the fridge.
Notes
Although you can start eating it any time, kimchi needs about two
weeks in the fridge to fully develop the flavors. It maintains great
flavor and texture for several weeks.
Written test

August 2020 93
Traditional Kimchi (Napa Cabbage Kimchi)
NO. 4
CRITERIA
YES NO
Did you…
1. Cut the thick white part of the cabbage lengthwise in
half. Then, slowly pull apart by hand to separate into
two pieces.
2. Thoroughly bathe each cabbage quarter in the salt
water one at a time, shake off excess water back into
the bowl, and then transfer to another bowl.
3. Generously sprinkled salt over the thick white part of
each leaf (similar to salting a piece of meat).
4. Rinsed thoroughly 3 times, especially between the
white parts. Drain well, cut side down.
5. Mixed the rice powder with 1/2 cup water (or optional
dashima broth) and simmer over low heat, stirring
occasionally, until it thickens to a thin paste, and cool.
6. Prepared the garlic, ginger and saeujeot. Combine all
the seasoning ingredients, including the rice paste and
about 1/2 cup water (or the optional dashima broth),
and mix well.
7. Cut the radish and optional pear into matchsticks (use
a mandoline if desired), transferring to a large bowl and
cut the scallions diagonally into about 1-inch long
pieces. Add the prepared seasoning mix to the radish,
and mix well by hand.
8. Placed one cabbage quarter in the bowl with the radish
mix. Spread the radish mix over each leaf, one to two
tablespoons for large leaves.
9. Folded the leaf part of the cabbage over toward the
stem and nicely wrap it with the outermost leaf. Place
it, cut side up, in a jar or airtight container. Repeat
with the remaining cabbages.
10. Placed at room temperature for depending on
how fast you want your kimchi to ripen.
August 2020 94
TASK SHEET NO. 5
Indian Chicken Korma
follow step by steps procedure in making Indian Chicken Korma.
Ingredients:
FOR THE CHICKEN MARINADE
3 pounds boneless skinless chicken breasts
2 teaspoons extra virgin olive oil
2 teaspoons garam masala
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE SAUCE
2 white onions, peeled and cut into quarters
6 cloves garlic, peeled
4 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground coriander seed
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
3 tablespoons extra virgin olive oil
3 large tomatoes, diced small
1 tablespoon freshly grated ginger root
1/2 cup ground raw almonds
1 cup unsweetened canned coconut milk
1 1/2 cups plain low-fat yogurt
1/2 a small red chili, de-seeded and minced
1 tablespoon brown sugar (packed)
August 2020 95
Measuring spoon
Measuring cup
Weighing scale
Wooden spoon
Nonstick pan
Stove
Saucepan
Procedure:
1. Drizzle the chicken with the oil and sprinkle on the garam masala,
curry powder, salt and pepper. Massage into the meat and cover,
leaving to marinate for at least 2 hours or overnight.
2. Heat a grill pan over medium-high heat. Grill the chicken for 5-6
minutes per side, until cooked through.
3. Meanwhile, make the korma sauce: place the onions, garlic, and 1 cup
of water in the bowl of a blender. Puree until smooth.
4. Measure out the spices (curry powder through nutmeg) into a small
bowl.
5. In a large saucepan heat 3 tablespoons of olive oil over medium heat.
Once the oil is shimmering, add the pureed onion mixture and cook for
a 2-3 minutes, stirring constantly, until it begins to darken in color.
6. Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red
chili, pre-measured spices, and brown sugar. Stir well.
7. Turn the heat down to low and simmer 30 minutes. Cut the chicken
into bite-sized pieces and add to the pan; simmer for an additional 15
minutes. Serve with steamed basmati rice and/or naan.
Written test

August 2020 96
Indian Chicken Korma
NO. 5
CRITERIA
YES NO
Did you…
1. Drizzled the chicken with the oil and sprinkle on
the garam masala, curry powder, salt and pepper.
Massage into the meat and cover, leaving to
marinate for at least 2 hours or overnight.
2. Grilled the chicken for 5-6 minutes per side, until
cooked over medium-high heat.
3. Meanwhile, make the korma sauce: place the
onions, garlic, and 1 cup of water in the bowl of a
blender. Puree until smooth.
4. Measured out the spices (curry powder through
nutmeg) into a small bowl.
5. Heat 3 tablespoons of olive oil over medium heat.
Once the oil is shimmering, add the pureed onion
mixture and cook for a 2-3 minutes, stirring
constantly, until it begins to darken in color in a
large saucepan
6. Add the tomatoes, ginger, ground almonds,
coconut milk, yogurt, red chili, pre-measured
spices, and brown sugar. Stir well.
7. Turn the heat down to low and simmer 30
minutes. Cut the chicken into bite-sized pieces
and add to the pan; simmer for an additional 15
minutes. Serve with steamed basmati rice and/or
naan.

August 2020 97
Name:____________________________________________________Date:______________
Instructor: _____________________________Yr.& Sec.:___________ Score:__________
PRETEST No. 2
Directions: Read the following questions very carefully, choose and encircle the
letter of the correct answer from the given choices. (1 point each)
1. These are ancient influence based on history, religion, location and cultural
identities.
a. Belief c. Dishes
b. Cuisine d. Food
2. It has the most important contribution to the culinary world. This can be
the basis of ingredients and way of food preparations.
a. Belief c. Nationality
b. Dietary Habits d. Religion
3. The religious belief that requires the followers to avoid pork, carnivores,
alcohol, birds of prey, improperly slaughtered animals, and blood.
a. Buddhist c. Judaism
b. Christianity d. Muslim
4. It is the most common starch used in the Middle East.
a. Barley c. Rice
b. Flour d. Wheat
5. It is considered as sacred food in the Middle East.
a. Barley c. Hinduism
b. Bread d. Judaism
6. They are highly regarded for their generous hospitality as it is considered a
responsibility not only to welcome stranger into their home but also to feed that
stranger.
a. Buddhists c. Judaists
b. Christians d. Muslims

August 2020 98
7. It is the most commonly used meat in Middle East.
a. Chicken c. Lamb
b. Fish d. Pork
8. A sweetened alcoholic drink spiced with star anise and coriander and is
flavored with lime juice.
a. Kahve c. Salep
b. Raki d. Sira
9. The traditional drink that contains medicinal properties that is used to relieve
colds and flu.
a. Kahve c. Raki
b. Ouzo d. Salep
10. A well-known Turkish coffee that is very strong and is prepared from finely
grouped coffee beans.
a. Kahve c. Salep
b. Raki d. Sira
11. It is a popular non-alcoholic drink that is made from grape fruit.
a. Kahve c. Salep
b. Raki d. Sira
12. The meat used in preparing a dish called Kilicsis.
a. Beef c. Fish
b. Chicken d. Lam
13. It is a favorite dessert among Turkish women and often given as gift to friends.
a. Baklava c. Kabak Satlisi
b. Halva d. Loma
14. It is a Turkish sweet and rich dessert made of pumpkin slices.
a. Baklava c. Kabak Satlisi
b. Halva d. Loma
15. It is a family of baked filled pastry made from phyllo yufka.
a. Kabak Satlisi c. Borek
b. Baklava d. Loma

August 2020 99
Test II. Complete the table below with the common foods of Middle Eastern
Countries. ( 25 points)
FOOD GROUPS COMMON FOODS

A. Milk and Milk Products 1. ______________________________
2. ______________________________
3. ______________________________
B. Meat / Fish 4. ______________________________
5. ______________________________
6. ______________________________
C. Poultry / Eggs 7. ______________________________
8. ______________________________
9. ______________________________
D. Cereals / Grains 10. _____________________________
11. _____________________________
12. _____________________________
E. Fruits 13. _____________________________
14. _____________________________
15. _____________________________
16.______________________________
F. Vegetables 17. _____________________________
18. _____________________________
19. _____________________________
20. _____________________________
G. Seasonings 21. _____________________________
22. _____________________________
23. _____________________________
24. _____________________________
25. _____________________________

August 2020 100
Middle East Cuisine
Learning Outcomes:
1. discuss the ten factors affecting in culinary practices in Middle East
Cuisine;
2. Show the ten factors in Middle East Cuisine; and
3. Apply the important of ten factors in Middle East Cuisine.
INTRODUCTION
The cuisines of the Middle East differ from cuisines that are common in
the United States in a variety of ways. These cuisines are ancient and strongly
influence by the history, religion, and cultural identities that unite and divide the
populations of the Middle East. The following section highlights some of the
distinct component of these cuisines.

Because of its arid climate, the Middle East is home to several of the
world’s largest deserts. The Syrian Desert, which also stretches into
Jordan, Iraq, and Saudi Arabia, combines both traditional desert and
steppe geography, while the Arabian Desert around Yemen, Oman, Jordan,
Iraq, and the Persian Gulf contains more of the rolling sand dunes, which
often characterize desert imagery. Indeed, the Rub ‘al-Khali, or Empty
Quarter, at the center of the Arabian Desert is the largest sand-only desert
on the planet and receives as little as 1.2 inches (30 millimeters) of rainfall
per year. The Sahara Desert, which stretches across northern Africa and

August 2020 101
which is perhaps the best-known desert in the world, reaches into the
Middle East by way of Egypt.
https://www.worldatlas.com/webimage/countrys/me.htm
b. Climate
The majority of the Middle East region is characterized by a warm
desert climate. Weather in this climate is very high during the summer and
can reach dangerous levels, with parts of Iraq and Iran having recorded
feel-like temperatures of over 160 degrees Fahrenheit (71 degrees Celsius).
Average temperatures during the summer usually rest at around 120
degrees Fahrenheit (49 degrees Celsius), while the winters are somewhat
milder. This climate also has very little rainfall, resulting in large desert
regions. Areas of the Middle East surrounding the Mediterranean, such as
Israel and Lebanon, instead boast a warm Mediterranean climate similar
to parts of Greece and Italy, while Turkey’s territory stretches over a variety
of arid and continental climate. The northern regions of the Middle East in
Iran, Afghanistan, and Central Asia are closer to a steppe climate, with
colder winters but still very little precipitation.
c. Topography
Despite the proliferation of deserts within the region, the Middle East
also has several seas, gulfs, and rivers. It shares the Mediterranean Sea
with Africa and Europe and the Black and Caspian Seas with Eastern
Europe. The famous Suez Canal and Gulf of Suez run between Egypt’s
African territory and its Sinai region bordering Israel in Asia, while the
equally renowned Nile River flows from the Mediterranean Sea through

August 2020 102
Egypt and well into the African continent. The Dead Sea borders Israel to
the West and Jordan to the East and is among the saltiest lakes in the
world and is also lowest point on the Earth’s land surface, while the Red
Sea is shared by both the Western Middle East and parts of Eastern Africa.
The massive Tigris and Euphrates rivers begin in the mountains of eastern
Turkey, flowing through Syria and Iraq out into the Persian Gulf. The
Persian Gulf, along with the Gulfs of Arden and Oman, connect the central
and southern regions of the Middle East to the Arabian Sea and ultimately
the Indian Ocean.
d. History
• The region has made the most important contribution to the culinary
world.
• It was here that agriculture is believed to have originated in the eastern

world; bread was the first produced, beer was first fermented, yogurt was
accidentally made, and the three major religions and their dietary
restrictions originated.
• The historic importance of this region to the religions of Islam, Judaism,

and Christianity have made this region home to many of the strictest
followers of those religions, and thus to the dietary habits that accompany
close adherence to the dietary habits that accompany close adherence to
the edicts of these religions.
• The history of this region is part of its very core and identity.
• The people who live here proudly follow the steps of their ancestors and
resist the modernization that has occurred in many other part of an annual
or life ritual, and this history is often visible at the table.
• This connection with the past is a strong part of both the character and
culinary habits of the inhabitants of this storied region.
e. Religion
Influence of Religious Edict
• Religious beliefs is a dramatic affect the avoidance of pork, alcohol, or any
improperly slaughtered animal for a Muslim;
• The period of fasting for a follower of the Jewish faith; or
• The period of avoidance of meat during the Lenten months for a Christian,
religion reigns strongly in this region of the world.
• The major religion is Islam; its followers are known as Muslims.
August 2020 103
• In the Muslim Faith, a number of food edicts that greatly influence the
dietary choices of faithful followers.
• Followers are required to avoid pork, carnivores, alcohol, birds of prey,
improperly slaughtered animals, and blood, unless their life is threatened
by such avoidance (such as by starvation or forced feeding).
• All of these foods are considered as haram (prohibited) and thus are
avoided by strict followers of the faith.
• On the other hand, Muslims are also encouraged by these edicts to eat
other foods that are considered halal (permitted), but eat to only for
survival and health – self-indulgence is considered haram.
• Halal foods includes all plant foods, cattle, sheep, goat, camel, venison,
rabbits, and seafood.
• Muslims are also highly regarded for their generous hospitality, as it
considered a responsibility not only to welcome a stranger into your home
but also to feed that stranger.
• These edicts are followed by a large part of the population, and in many
ways, they not only define the cuisine but also are a significant factor in
defining the people.
f. Factors affecting Cultural Foods and Social Factors affecting Cultural

food
According to Socio-cultural and Economic Factors Affecting Food
Consumption Patterns in the Arab Countries. Several factors have been
found to determine the dietary habits of the people in the Arab world. Food
consumption pattern has dramatically changed in some Arab countries as
a result of sudden increase in income from oil revenue. It is believed that
food subsidy policy has adversely affected the food habits in the Gulf states
by encouraging the intake of fat, sugar, rice, wheat flour and meat. Socio-
cultural factors such as religion, beliefs, food preferences, gender
discrimination, education and women's employment all have a noticeable
influence on food consumption patterns in this region. Mass media,
especially televised food advertisements, play an important role in
modifying the dietary habits. The migration movement, particularly that
which was carried out during the 70s has a great impact on the food
practices in many Arab countries. Comprehensive studies on social,
cultural and economic factors associated with food consumption patterns
in the Arab region are highly recommended.
https://pubmed.ncbi.nlm.nih.gov/8478894/

August 2020 104
g. Economic Factors
Spices
• The Middle East’s position between Asia and Europe has played a
significant role not only in the development of this region and its role in
many conquests throughout history but also in that it became the route
through which spices from the Orient traveled to Europe.
• The countries of Middle East were permeated with such spices as

cinnamon, nutmeg, cloves, peppercorns, tamarind, ginger, turmeric, and
mace, which traveled in large caravans across the regions.
• Not surprisingly, the people of the Middle East became experts on how to
use these spices over the time, and the incorporations of many spices in
the dishes of the Middle East.
• These spices are mixed with the spices indigenous to the area, which
include fennel, coriander, and cumin, resulting in a taste that has long
been appreciated by visitors from other countries.
h. Psychological Factors of Cultural Foods

Wheat and Rice: Grains of life
• Rice and wheat make up the majority of the diet within this region.
• Wheat is grown extensively throughout the Middle East, and rice id grown
in pockets where ample water is found in more localized regions, Iran in
particular.
• Bread is the most common starch used in Middle East, and it plays
important role in the daily meal patterns of most homes.
• Flatbread are used as a utensil in typical meal, and such they are part of
most meals.
• Bread is sacred in Middle East; the next passerby, who will place it out of
harm ’s way while reciting a prayer, will surely pick up a piece of bread
dropped on the ground.
• Wheat is also used in in the form of bulgur and couscous in many parts of
the Middle East.
• Rice has similar importance in the parts of the Middle East where it is the
focal point of most meals.

August 2020 105
i. Health Concern
Balance of sweet and sour
• The cuisine of the Middle East often display a skillful art of combining
sweet and sour components that balance the acidity of one with the
sweetness of another, to allow the aromas of each to be highlighted.
• Some examples of the sweet ingredients commonly used are figs, dried
apricots, dried currants, peaches and pears, sugar, dibs (reduced grape
juice), pomegranate molasses, and other syrups.
• Some of the sour ingredients common to these cuisines include sumac,

pomegranate seeds, dried limes, lime, and lemon juice, and verjuice
(unripe grape juice)
• Many if these sweet and sour components are found in a number of

preparations in Middle Eastern cuisine, including in many meat dishes, a
characteristics that often helps to identify foods from regions.
• These contrasting elements are used with great skill in these cuisines, and
the unique combinations can be seen in many dishes-from rice dishes to
stews and even desserts.
• Cooking methods
• Most common methods to the cuisine of the Middle East include baking,
simmering, stewing, and fire roasting.
• Historically, much of the cooking in the Middle East has been done over
an open fire or fire source or in a communal oven, and these methods are
employed in the majority of the methods from these regions.
• Today foods are often cooked in an oven at home, although in many rural
parts of the Middle East, the communal oven is still in use.
• Bread is included with each meal, and this baking tradition has lent itself
to many slow-simmered stews and braised dishes that can be cooked using
the same heat source used to bake the bread.

August 2020 106
Turkish Cuisine
Learning Outcomes:
1. Discuss the two main cuisine the Ottoman and eastern Turkish;
2. identify the Turkish cuisine in terms of food ways, Ingredients, Cooking
method;
3. Show the different Turkish meal;
4. demonstrate the traditional dishes in Turkey; and
5. Apply the importance of Turkish cuisine.
INTRODUCTION
Geographically, Turkey is often referred to as the gateway between the east
and the west, as Turkey borders Europe in the west and the Middle East and
Asia in the east. Turkey is a large country that separates the Mediterranean Sea
and the Black Sea, as well as bordering Greece and Bulgaria in the western part
of the country, and Georgia, Armenia, Iran, Iraq, and Syria in the eastern part of
the country. The northern, eastern, and southern sections of Turkey are
mountainous, whereas the western portion mostly consists the Black and
Mediterranean seas. Turkey is a fertile country, with significant portions of its
land used to raise crops of hazelnuts, olives, grapes, figs, sugar beets, wheat and
citrus. With multiple seas on its borders, turkey is also provided with abundant
catches from these waters; swordfish, tuna, turbot, bonito, and anchovies are
few of the prized catches.
The coastal areas have milder climate than the inland regions, which
become a plateau and experiences extremes of hot summer and cold winter days.
Rainfall is limited.
The Turkish people are 99% Muslims. Thus, pork is forbidden and they
adhere strictly to the dietary laws of the Islam.

August 2020 107
Two main Turkish cuisines under one roof
The classic Ottoman cuisine that developed with the great Ottoman
Empire during the Middle Ages and beyond, and the significantly different
Anatolian (central Turkey).
Eastern Turkish cuisine, which have greater ties to Arab neighbors.
The Ottoman culinary contribution are clearly more significant in terms of
influence over other sub regions included. The Ottoman Empire once
incorporated nearly all of the Middle East and beyond, and during its reign it
developed a level of sophisticated and a culture of lavish feasts that have rarely
been replicated anywhere in the world.
The Ottoman Empire began its rise in Turkey in 13th Century and
continued to rise in prominence and influence during the following centuries. In
its grandest years, during the 18th century, elaborate banquets were held in the
capital of stantinople (present-day Istanbu). During this time, the court cuisine
of the empire included a virtual army of chefs and cooks creating a large variety
of specialties that are still common today, as well as in many countries that were
encompassed by the empire.
Foodways
Turkey has been exposed to the foodways of other Middle East nations and
the European countries on both sides: Eastern and Western. From these
diversified influences, Turkey evolved its own appealing identity. In most
respects, it is a Moslem country, and in some respects, it is Asian and European.
An old Turkish proverb reads, “The soul enters by the throat”.
Ingredients
The area along the Aegean coast is the most fertile land in Turkey, where
olives, grapes, and figs flourish and are exported. On the other side of
mountain ranges in Mediterranean region is arable land where cotton and
tobacco are chief export products. There are three growing seasons, producing
a wide variety of produce and grains. The three seas surrounding Turkey provide
plenty of salt fish and seafood. Most of the world’s supply of hazelnuts comes
from Turkey.
Cooking method
Because the flavor of turkey marries well with a host of ingredients, turkey
can be successfully braised, roasted, grilled, fried, boiled, broiled,
barbecued and so on. Unbelievably, cooking a turkey is not that difficult. Drying
and pickling for fruits and vegetables are the main preserving methods of
summer’s bounty. Olive oil and butter are the preferred for table use or cooking.

August 2020 108
Turkish Meal
a. Meal start with the mezedes (appetizers)
• The popular foods served with alcoholic beverages include cheeses, fresh
vegetables (tomatoes, eggplant, and zucchini) and a wide variety of cold
meat cuts and marinated fish.
• Sardines and tuna are always available.
• Assorted breads and crackers are dipped in sauces or have special breads.
Examples are puree of anchovies with walnuts and spicy sauce,
Muhummara, which has red pepper, cumin, allspice, toasted walnuts,
olive oil, tomato puree, and chopped fresh green herbs like mint, coriander
and dill. Dip with yogurt (e.g., cacik, a cucumber and yogurt blend) are
popular. Stuffed dried prunes, figs, and dates are well liked.
b. Breakfast is light and simple, similar to a Greek menu.

c. Beverages
Favorite alcoholic drink
• Raki sometimes called “lion’s milk” because when mixed with iced water,
it becomes white.
• Raki spiced with star anise and coriander, and is flavored with lime juice.
• Ouzo another anise flavored wine but has higher alcohol content than raki.
• Beer and other kinds of wine are also choices alcoholic beverages.
The most popular non-alcoholic

• Cold drink is sira (grape fruit)
• Hot beverages tea is the national drink prepared in an elaborate double

boiler (samovar) and poured into tiny glasses. It always drunk without milk
or cream.
• Turkish coffee, called Kahve, is very strong and is prepared from finely
ground coffee beans with a touch of cardamom.
• A traditional drink, which has medicinal properties, is salep. It is uses to

relieved flu and colds.
d. Favorite’s recipes
• Shish kabobs are known all over the world. It is made with lamb cubes
roasted over a charcoal fire. As the legend goes, this preparation started

August 2020 109
with soldiers who speared lamb cubes with their swords and cooked them
over open fires.
• There are many variations of this traditional recipe.
• Kilicsis is a swordfish kebob.
• In other countries, meats other than lamb is used; e.g., of marinated beef
and fresh vegetables pieces between meat cubes.
• Lamb is the staple meat in Turkish cuisine. Other meats and poultry are
allowed only pork is forbidden (99% of Turkey population are Moslems).
• Restaurants in Turkey and other countries that serve lamb, prepare the
Doner Kebab, this is a unique way of preparing and serving lamb, minced
mutton or lamb is seasoned with various spices and shaped into large
inverted cone that is turn on a vertical rotating grill in front of hot coals.
• When customers order kebab, thin slices are carved off the rotating meat
and served with melted butter and pita bread. Different fresh vegetables
accompaniments are available. The most popular are eggplants, tomatoes,
peppers, cucumbers, and okra.
• Legendary dish is a vegetarian stuffed eggplant known as “Imam Bayildi”

which translate into “the Imam fainted”.
• Imam was a Muslim religious leader who fainted after a holy day and ended
a long fast by eating this delicious dish.
• French fries have recently been popular served with main dishes or
sandwiches and even as snacks.
• A street food snack is spicy chickpeas, fried and packed in airtight

containers.
• Many recipes generously seasoned with garlic, pepper, oregano, paprika,

mint, cinnamon, dill, parsley, and coriander.
• Turkish version of split pea soup has mint and paprika.
• A variation of coffee has cinnamon or cardamom.
e. Favorite desserts
Sweet and rich dessert are Turkish delights.
• Baklava which is now well known in other countries
August 2020 110
• Loma (round doughnuts in syrup)
• Krem Karamel (custard)
• Kabak satlisi (slices of pumpkin in syrup)
• Frozen yogurt ice cream started from Turkey.
• Halva is a favorite among Turkish women and often given as gifts to

friends. It is symbolic of devotion or gratitude for receiving special favors.
It is a thick pudding prepared from cream of wheat, butter, raisins, and
finely chopped nuts.
• Almonds are the most popular among the nuts added even in main dishes
and in appetizers.
Traditional dishes
Baba ghanoush
Pureed eggplant seasoned with garlic, olive oil,
and lemon juice. This is common appetizer
served with bread.
Borek
Small stuffed savory parties in the shape of a
cigar, made from phyllo-type doughs: typically
filled with cheese and often-other ingredients.
Chorba – soup
Dolmas – stuffed foods

A typical dolma is grape leaves stuffed with
seasoned rice and lamb.
Etli beber dolmasi – stuffed green peppers

August 2020 111
Imam bayaldi – eggplant stuffed with tomato
Kebabs – skewered and grilled meats;

Version range from simple marinated lamb
pieces to kofte or other seasoned ground
meats.
Kofte
Ground and seasoned meat shaped into a
ball; these may be added to stews or soups, or
skewered and grilled to make a kebab.
Manti
Oval shaped pasta with an open pouch, filled
with various stuffing (usually ground lamb)
and poached in broth
Pilav
Rice cooked first in fat, along with onions, and
then finished with liquid.
Sherbet
Same meaning in English name (which comes
from the Turkish name); believed to have been
incorporated into the cuisine from the
influences of Persian cuisine on the Ottoman
empire.
Sis kebabi
Skewered and grilled meats, typically lamb or
mutton

August 2020 112
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 6.1

Turkish Cuisine
Matching type
Directions: Read the statement carefully. Match column A to column B and write
your answer on the space provided.
Column A Column B
_____1. An alcoholic spice drink with star anise and a. Doner kebab
coriander, and is flavored with lime juice. b. Halva
_____2. It is symbolic of devotion or gratitude for receiving c. Imam bayaldi
special favors. d. Kahve
_____3. It is a legendary vegetarian dish. e. Kaki
_____4. It is a unique way of preparing and serving lamb, f. sherbet
seasoned with various spices.
_____5. A non-alcoholic drink prepared from finely
ground coffee beans with a touch of cardamom.
Essay
Directions: Read the question carefully. Write your answer on the space provided.
a. Give the difference between the classic Ottoman cuisine and eastern
Turkish cuisines. (10pts.)
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

August 2020 113
Israel Cuisine
Learning Outcomes:
1. Discuss historical notes of Israel;
2. Identify the Israel cuisine in terms of food ways, commonly used foods;
3. Show the Israel typical meal;
4. Demonstrate the festive foods in Israel; and
5. Apply the importance of Israel cuisine.
INTRODUCTION
Israel is a very small country, occupying a narrow strip of land, 265 miles
long at the eastern end of the Mediterranean Sea. It is bounded by Lebanon to
the north, Syria to the northeast, Egypt to the southwest, and Jordan to the east.
Climate is cool and mild like southern California, but can get very hot and dry
during summer, cold during winter especially in the high mountains where it
could snow when cold enough. It is in Israel territory that the oldest known
evidence of agriculture and primary town life existed. The soil in central Israel is
the most fertile and grows the world famous Jaffa oranges. Lower galilee is a
fertile plain that gets its water from the Sea of Galilee, which connects with the
Jordan River.
Historical Notes
• Israel it is the ancient land of the bible; the settings for the events described
in the sacred scriptures of both Jews and Christians are Israel cities, like
Jerusalem, Bethlehem, and Nazareth.
• The Hebrew are believed to have settled in Israel in the second millennium
B.C. where the culture of Judaism was establish.

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• As the nation, it is newly established (1948) and it is the modern land of
the Jewish people where Judaism is the major religion. The population is
largely Israel-born (82%). The rest of the immigrants from Europe, USA,
Africa and Oceania.
• A large group was refugees who fled Europe during World War II to escape
the Nazi plan to exterminate Jews. Many came from Arab countries in the
Middle East where hostility to the Jews increased after 1948.
Foodways
Israel cooking is a blend of European and Middle Eastern influences but
still uniquely Jewish mainly due to religion. The dietary laws that require all food
to be “kosher” in the kind of meat, how the animal is slaughtered, and when to
eat meat with what foods and other strict rules must be observed. Orthodox
Jewish households also maintain separate utensils for cooking, serving, and
dishwashing of meat and milk dishes.
Commonly used foods

All foods grown in Israel in its fertile land areas are abundant and
inexpensive.
• Fresh fruits and vegetables are of high quality and can be compare to other
nations.
• They also eat less meat in general, although turkey and chicken and
inexpensive and allowed by the Jewish dietary laws.
• Some people stay lacto-vegetarian more for health reasons and a concern
for animal welfare.
• Ingredients that are popular among Middle Eastern are olive, turmeric,
chickpeas, and an indigenous legume called Egyptian field beans.
• Chickpeas are prepared in a variety of dishes like Falafel, a mixture of

chickpeas, flour, and oriental spices.
• Seeds such as coriander, cumin, pine, poppy seed, and sesame are used
in many recipes.
• A favorite rolled cake (Ugat pereg) has plenty of poppy seeds served to
visitors.
• Tahini is a paste of ground sesame seeds.
• Halva is a sweet candy with sesame seeds and nuts in honey syrup.
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• Favorite seasonings allspice, cinnamon, chili powder, cloves, garlic, mint,
paprika, saffron, and turmeric.
Typical meals
Breakfast is always hearty, especially in farms before a hard day’s work in
the fields. Foods served daily observed the dietary laws of the Jewish religion.
Garden-fresh salads eaten daily. In the Kibbutz (Israel’s collective community), a
bowl of vegetables, lemon juice, and olive oil are on the table for diners to make
their own salads.
• Breakfast: orange juice and other fresh fruits, pickled tuna and olives,
rolls and tea with lemon. On the other hand, grapefruit, scrambled eggs
with tomatoes, toast/bread, butter or margarine and marmalade, coffee
and milk.
• Lunch: fruit soup, baked fish, carrots and Israeli salad, a beverage or
vegetable soup, ground meat (no pork) with sesame sauce, a beverage.
• Snacks: falafel in Pita bread pocket and fruit juice.
• Supper: example for Friday night dinner: bean soup, turkey dish, fruit
salads, and poppy seed cake. A one-pot dish is sometimes prepared, e.g.,
Tzimmes leishig, a carrot-meat stew with some light brown sugar

thickened with flour.
• Pass over meal may consist of matzos, stuffed chicken, melons, and matzo
layer cake. Israel melons or Ogen melons are like smaller cantaloupes first
grown in the Ogen kibbutz.
Festive foods
The yearly cycle of religious activities dominates festivities. The calendar of
events is common to all Jewish people and characterized by the consumption of
certain foods and drinks. They are sold in the streets everywhere, which
contributes to a festive mood.
Religious Calendar
• The religious calendar of “High Holidays” starts in September or October
with the Jewish New Year (Rosh Hashanah).
• The traditional foods are honey cake, sweet snacks, and apples.
• Ten days later is the “Day of Atonement” (Yom Kippur), which is the day
of fasting and no food eaten for 24 hours.

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• The next day is the “Feast of tabernacles” (Sukkot), celebrated by eight
harvest days. Booths are built in the sidewalk decorated with flowers and
fruits.
• These “Tabernacles” symbolize the arrival of Children of Israel to the Holy

land.
• Harvest of fresh fruits and vegetables eaten during these festivals.
• Christmas is ushered by the “Festival of Lights” (Hanukkah)

characterized by the display of candelabra (menorah) that is lit one by one
for eight days.
• The traditional foods are potato pancakes and doughnuts (soofganiyot).
• The latter are cooked in oil to commemorate the oil that burned the temple
of Jerusalem. They should always be freshly fried just before eating. The
dough can be prepared in bigger batches, refrigerated or frozen until the
day use.
Festivities
• Springtime festivities begin with Purim, the feast of Esther, which is
normal working day. A parade is held after the working hours, with
children and adults dressed in costumes.
• Then they go to parties enjoying sweet cookies dotted with prunes and
poppy seeds. These look like “Haman’s Ears”, based on the biblical story
of Esther.
Passover
• The next holy day of spring is Passover (Pesach) when Jesus was
celebrating at the Last supper. Pesach one of the three festivals of
pilgrimage, during which no food leavened with yeast is allowed for a week.
• Traditional bread is matzo, a flat unleavened cracker-like bread.
• Seder is the traditional ritual meal for Passover. The menu consist of a
roast of lamb, three matzos, roasted egg, bitter herbs, and a sweet paste of
almonds, apples, cinnamon, and sugar called charoset. There should be
salt water on the table, representing the tears shed by the Children of Israel
in their slavery.
• Charoset symbolic of the mortar used by the Jewish slaves in Egypt when
mixing of cementing together bricks.

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• Four rituals glasses of wine are drunk during the entire meal, and an extra
empty setting is always prepared in the table representing their belief that
the Prophet Elijah will bring the promised Messiah.
Jewish calendar
• The last festival of the Jewish calendar is the “Feast of Weeks” (Shavout),
which celebrates the giving of the Tablets of Moses on Mounts Sinai.
• Cheese pancakes and coned-shaped cakes that symbolizes Mount Sinai

are traditionally eaten
• A regular holiday of the week is Sabbath when solemn religious rites and
family gatherings started at sundown on Friday.
• Each family prepares their “comfort” foods with loving care.
• The recipes are therefore as varied according to family heritage.
• The most popular preparation on Sabbath Day is Dfina (stew). It is

prepared differently from other stews, because stewing in done overnight
in the oven.
• The mixture of the meat (usually flank steak short ribs or briskets) and
white beans, with seasonings and potatoes is sautéed first on top of the
stove; then transferred to a casserole dish and baked for about 8 hours at
the lowest setting until lunch is served after the morning synagogue
service.
• The Sabbath dining is always formally set with a white tablecloth and the
best silverware, fine lasses and dishes.
Israel foods
borscht
Beet soup brought from Eastern Europe and
Russia
dfina
one pot stew (to be eaten on the Sabbath)
common to the Sephardi Jews

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falafel
seasoned fava bean or chickpea puree that is
deep fried; common in Arab influences Middle
Eastern countries
getfilte fish
poached fish forcemeat or dumpling common to
the cooking of Ashkenazi Jews
goulash
spiced stew of eastern European heritage
common among Israeli populations whose
families once lived in this region
hummus
chickpea puree seasoned with tahini, lemon
juice, and garlic
knish
thin pancake filled with savory foods (typically
fish or cheese), from Russian influence
latkes
thin potato pancakes, popular during the
holiday of Chanukah
matzoh
Unleavened bread eaten during Passover
Zhug
Spiced relish used for seasoning; made with
garlic, cumin, fenugreek, chilies, and coriander.

August 2020 119
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 6.2

Israel Cuisine
Directions: Define the following term related in festive food of the Israel. Write
your answer on the space provided. (2 pts. each)
a. Rosh Hashannah
b. Yom Kippur
c. Sukkot
d. Hanukkah
e. Soofganiyot
f. Charoset
g. Pesach
h. Matzo
i. Seder
j. Shavuot

August 2020 120
The Fertile Crescent and Egyptian Cuisine
Learning Outcomes:
1. Discuss brief history of The Fertile Crescent and Egyptian;
2. Identify it important differences;
3. Demonstrate the Traditional Egyptian Food Favorites; and
4. Appreciate the importance of dining etiquette and table manner.
INTRODUCTION
The area known as the Fertile Crescent includes the countries of Iraq,
Jordan, Syria, and Lebanon. These countries, along Egypt, have similar culinary
customs. Many as the cradle of civilizations regard the Fertile Crescent because
historical evidence indicates that settled communities with complex social
structures began here.
Egypt is also a region with an ancient history, and the ancestors of this
country played important roles in the development of its early cuisines as well.
The Fertile Crescent is so named because humans are believed to have first
cultivated wheat and domesticated sheep here; it may also have been the first
region of using olives to extract oil and grapes to make wine are believed to have
been a part of very early forms of civilization in these regions.
Similarly, Egypt is well known as the birthplace of bread and beer, two
techniques that forever changed the course of human kind. Leak, onions, okra,
and fava beans all were indigenous to these regions, and their incorporations into
the cooking of the ancient Egyptians can still be seen there today.
Brief History
These countries have developed what is often referred to as an Arab cuisine
that is steeped in history and religious culture. Great respect is given to the
generations that came before, and the customs that are passed on from one
August 2020 121
generations to the next are followed with pride and skill. In this region, the
cuisine is considered an important aspect of historic identity.
Without their important developments, much of what we know, as food
today would not exits. The Fertile Crescent and Egypt share a common religion,
Islam, and have many of the same culinary practices as well. In the Fertile
Crescent, bread is a part of every meal (usually seasoned with za’atar, a spiced
blend); in Egypt, bread is also staple food and likely to be flatbread called
battawa and probably seasoned with fenugreek. Sweets such as halvas
(sweetmeats) are common in both regions as is the use of bulgar (called burghul).
Importance differences
There are some differences among these regions, as well. In the Fertile
Crescent, the use of rice in dishes such as pilafs and lamb in dishes such as
kibbeh (lamb and bulgur paste), or in making fillings such as hashwa
(seasoned lamb and rice) is more common.
In Egypt, couscous is a very common use of wheat, and pulse such as fava
beans (called fool or ful) and lentils make up a more significant part of the diet.
With regard to climate, this region is now mostly arid desert that relies
heavily on irrigation to produce the local crops. The exception to this is the fertile
valley in southern Iraq that surrounds the rivers of the Euphrates and Tigris and
the region of the Nile River in Egypt. These river valleys produce many of the
fruits and vegetables for these countries, including citrus, pomegranates,
squashes, beans, olives, grapes, and stone fruits. The more arid regions are
turned over to grain crops such as wheat, millet, and barley for raising sheep, as
well as the production of dates, which were once (still are for small groups of
nomadic people) a food relied on for sustenance.
13 Traditional Egyptian Food Favorites:

1. Ful Medammes
• Ful is the most common traditional breakfast, it’s a staple in every

Egyptians’ diet. Ful, pronounced as fool, is made of fava beans cooked with
oil and salt. Fava beans (broad beans) are encased in long fat green pods.
• They require soaking overnight and cooking for hours over low heat in an
“idra” in order to remove the beans casing.
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• Traditionally this is how they are cooked and served by street carts
in Cairo and around the country – the most popular Egyptian food there
is.
• Since the fava beans require long preparation, a pre-made version in cans
is being sold in local markets and grocery stores. The beans can then be
prepared on the stove or even in the microwave.
• Ful is commonly eaten as a dish with eggs, cheese, pita bread and/or also
popular food like ta’meya.
• It can also just be an easy, quick breakfast made into a sandwich. The
beans are packed with essential nutrients such as carbohydrates and iron
and they’re low in saturated fats.
2. Falafel, also known as Ta’meya
• Falafel are traditionally served in Egyptian breakfast along with ful, eggs,
cheese and pita bread.
• Traditional falafel is made with chickpeas, but Egyptians ta’meya is made

of fava beans.
• Fava beans should be soaked overnight to soften, then crushed in a food

processor.
• They are then mixed with a fresh combination of chopped cilantro, parsley,
white onion, garlic and leek, giving ta’meya its vibrant green color.
• Spices such as cumin, coriander, paprika, cayenne, salt and pepper are
added along with chickpea flour. Rolled into balls, and fried!
• It’s not a surprise why Ta’meya is such a popular Egyptian food – it’s
packed with loads of unique, fresh flavor.

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3. Koshari
• Koshary or koshari is one of the most traditional Egyptian foods. It is

popularly found on the streets of Egypt served from carts and restaurants
and it’s a cheap and filling meal – a total carb bomb!
• A layering of rice, macaroni, lentils, and chickpeas topped off with

caramelized onions, thick red sauce, and a garlic/chili/vinegar/ sauce.
4. Mahshi
• Mahshi is a favorite hit amongst Egyptians and great for vegetarian

travelers.
• Mahshi is basically vegetables of choice stuffed with a rice filling, such as

zucchini, eggplants, bell peppers, tomatoes, cabbage leaves, or grapevine
leaves (similar to Greek dolma).
• The filling consists of rice, herbs (parsley, cilantro, and dill), tomato sauce
with seasoning and a touch of cinnamon. Some people like to add minced
meat to the filling for a generous meal.
• Mahshi is definitely a dish you have to try when in Egypt. You will fall in
love, it’s one of my favorites!
5. Shawarma

August 2020 124
• Shawarma is such a popular street food that you’ve probably tried it before.
Originally it comes from the famous Greek gyros, but of course, the
Egyptians put their twist on it.
• Shawarma is made up of a choice of either chicken or beef marinated with

Middle Eastern spices and cooks all day on the spit with a fat melting on
top.
• The meat is shaved off and put into a wrap where it’s wrapped to perfection.
• Typically, as Egyptian food, it is served with tahini and the chicken served
with tomaya (garlic sauce).
• It’s a quick meal but a healthier alternative to fast food and it won’t put a
dent in your pocket.
6. Macaroni Béchamel
• Macaroni Béchamel is a classic Egyptian comfort food that will leave you
satisfied for a while!
• Basically, it’s Egypt’s version of lasagna or macaroni and cheese.
• Made with rigatoni noodles, minced meat cooked in chopped onion and
tomato paste, topped with the classic béchamel sauce.
7. Molokhia
• Molokhia is a very traditional Egyptian dish, and you either hate it or love
it (unfortunately, although I’m vegetarian, I belong to the first group).

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• It’s a stew made up of a leafy green, cut into tiny pieces and prepared in
chicken, beef or seafood broth mixed with ground coriander and fried
garlic.
• Generally served with rice, bread, and choice of chicken, beef or seafood.
The way this dish is made depends on the region in Egypt.
• Cities along the coast like Alexandria might eat molokhia with shrimp or
fish.
• Molokhia is named after the leafy green that the stew consists of, also
known as jute mallow (corchorus olitorius).
• It’s packed with essential vitamins such as iron and potassium, Vitamin
C, & Vitamin B6 and therefor a great, healthy Egyptian food.
8. Fattah
• Fattah goes all the way back to ancient Egypt where it was served in big
feasts, celebrations such as weddings and the birth of a new baby.
• Still today fattah is a main dish in the first day of the Islamic feast (Eid-al-
adha). It is a combination of crispy bread, rice, meat and vinegar/tomato
sauce.
• For special occasions, the meat used is lamb but on any other ordinary
day beef is used. It’s also commonly seen eaten the Lebanese way with
rotisserie chicken and tomaya.
• Although it’s a simple dish it is satisfying and you won’t be disappointed.
9. Feseekh
• Feseekh is a hit or miss with even the Egyptian people!

August 2020 126
• It is fermented mullet fish, prepared by letting the fish dry in the sun and
then soaked in salty water for up to a month.
• It’s famously eaten in the Spring celebration known as Sham El Nessim.

Feseekh is the main dish, eaten and served with fresh cut salad and pita
bread.
• If you are brave enough to try it, maybe you will like it. One thing is for
sure – this dish will take you back to the history of Egyptian food.
10. Roz Bel Laban
• Roz Bel Laban translates to rice with milk – it’s Egypt’s version of rice
pudding. If you’re a fan of rice pudding, you will love it.
• Rice cooked in milk, sometimes cream (ishta), with sugar typically topped
with pistachio pieces. A simple and satisfying dessert that everyone loves!
11. Umm Ali
• Umm Ali (Om Ali), is translated to Ali’s Mother.
• A dish that goes back to the 13th century, legend has it that Sultan Ezz El
Din Aybak’s wife made it for a victory celebration where it was made and
shared amongst people of the land.
• Since then it became famously known after her.
• A hearty dessert combined with sweet flavors of bread (puff pastry), milk
and sugar –Egypt’s version of bread pudding.

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• It’s commonly topped with a mix of raisins, nuts, and coconut pieces. And
served while hot.
• It is no surprise why it’s a hit, it is delicious!
12. Konafa
• The queen of Egyptian sweets, made of shredded konafa pieces, filled with
cream or cheese, baked and eaten with syrup.
• You will find konafa eaten during gatherings while celebrating the holy
month of Ramadan.
• There are many variations that are all equally satisfying. It is also very
common to find Syrian konafa on the streets of Egypt and it is to die for!
• Konafa will definitely satisfy your sweet tooth and win your heart in the
world of sweet traditional Egyptian food.
13. Sahlab
• Egypt’s sweet warm drink and my personal favorite – A luscious treat that’ll
warm you right up!
• Its base is hot milk mixed with pure orchid root powder which is what gives
it it’s flavourful taste and thickness.
• Sahlab can be conveniently made with instant sachets that already contain
this powder and other ingredients like vanilla, sugar, and cinnamon.

August 2020 128
• You can have some fun with it and add the toppings that you like, me
personally I love it with banana and strawberries.
• Traditionally, Sahlab is topped with a pinch of cinnamon, shredded

coconut, crushed pistachio and maybe even some raisins.
Dining etiquette
• If you are invited into an Egyptian's house:
• You would normally remove your shoes before entering.
• Dress well and conservatively. Appearances are important to Egyptians.
• Compliment the host on the house.
Table manners
• Wait for the host or hostess to tell you where to sit.
• Eat with the right hand only.
• It is considered a sincere compliment to take second helpings.
• Always show appreciation for the meal.
• Salting your food is considered 'unnecessary'.
• Leave a small amount of food on your plate when you have finished eating.
Otherwise they will keep filling it up for you!

August 2020 129
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 6.3

The Fertile Crescent and Egyptian Cuisine
True or False
Directions: Read and identify the following sentences. Write True if the
statements is correct and False if it is incorrect on the space provided before each
number.
__________1. Wait for the host or hostess to tell you where to sit.
__________2. Eat with the left hand only.
__________3. It is considered a sincere compliment to take first helpings.
__________4. Always show appreciation for the meal.
__________5. Salting your food is considered 'unnecessary'.
__________6. You would normally remove your shoes after entering.
__________7. Dress well and conservatively. Appearances are important to
Egyptians.
__________8. Compliment the host on the house.
__________9. Fattah served celebrations such as weddings and the birth of a new
baby.
__________10. In Egypt, a very common use of wheat, pulse and lentils make up
a more significant part of the diet.
Essay
Directions: Read the question below and explain into two to three sentences on
the space provided. (5 pts.)
a. What is the Importance differences of Egypt among the other regions, why?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

August 2020 130
Saudi Arabia Cuisine
Learning Outcomes:
1. Discuss the Saudi Arabia cuisine in terms of food ways;
2. Identify the favorite and unusual spices in Saudi Arabia;
3. Show the favorite recipes in Saudi Arabia; and
4. Appreciate the importance of Festive foods in Saudi Arabia.
INTRODUCTION
Saudi Arabia is an oil-rich country that occupies most of the Arabian
Peninsula. The Red Sea is on the west, and the Persian Gulf is on the east. It is
the largest desert in the world, with a harsh, dry climate. A mountain range runs
along the length of the western coastline. On the east is a massive platue that
contains the world is largest and desert. The neighboring nations are Iraq,
Jordan, Kuwait, Qatar, the United Arab Emirates, Oman Yemen and the island
country of Bahrain.
The kingdom has successfully implemented a multifaceted program to
provide the vast supplies of water necessary to achieve the specular growth of
the agricultural sector. A network of dams has been built to trap and utilize
precious seasonal floods. Vast underground water reservoirs have been tapped
through deep wells. Desalinations plants have been built to produce fresh water
from the sea for urban and industrial use, thereby freeing other sources for
agriculture. Saudi Arabia is a major exporter of fruits and vegetables to its
neighbors. Among its most productive crops are watermelon, grapes, citrus
fruits, onions, squash and tomatoes. The number of fish farms, either in pens in
the sea or in tanks onshore, has been increasing steadily. Most are located along
Saudi Arabia’s Red Sea coast.

August 2020 131
Foodways
• Food is at the centre of the family life and traditional hospitality in Saudi
Arabia. Eating is centered on the three meals a day when the whole family
sits together sometimes around a table but traditionally around a cloth on
the carpet which is called a “sufrah” and which is a set with a selection of
different dishes.
• A meal is eaten with the right hand or with cutlery or with both.
• It is impolite to use the left hand for eating or for giving or receiving things.
• When eating by hand, one should use the fingers of the hand to form balls
of rice mixed with tender pieces of meat.
• Curry and salads can also be added to the rice with spoons.
• Their chief staples are rice, chicken, and fish. Little red meat is consumed.
Dates and buttermilk are popular snack foods.
• Imported foods are available, except pork, blood, and alcohol, which are
banned items
• Bedouin nomads (30% of the population) live in the desert and raise
livestock. Camel milk is always warmed.
• Bedouin foods in the desert are dairy products, rice, and dates. However,
their lifestyle is now changing and many move to the cities for the
educational opportunities for their children.
Favorite and unusual spices

SPICES - which are essential to the flavor of any traditional Saudi Arabian
dish are bought, ground or dried, in quantity from huge colorful sacks which
stand outside shops in local markets. Everything, from deep golden sacks of
powdered turmeric to sacks of broken ark from the cinnamon tree, grey
cardamom seeds, greenish lichens and black dried limes are for sale.
• Cardamom – tiny black seeds encased in a grey pod, which are an essential
ingredient of Arabic coffee and many dishes, both savory and sweet.
• Cloves – dried flower buds of the clove tree that is native to Indonesia,
cloves are used in meat and sweet dishes.
• Tamarind – long brown pods from a tree similar to the acacia, its name is
derived from the Arabic for ‘Indian date’. Tamarind is pulped to make a
syrup, which is added to meat and fish dishes.

August 2020 132
• Saffron – made from the stigmas of an autumn-flowering crocus native to
the Middle East it is often used for flavoring rice and puddings.
• Sumac - which is popularly sprinkles in pizza. It is essential in the spice
blend known as Za’tar, a mixture of thyme, sumac, sesame seeds and salt.
• Shaybah – tree lichen also known as “old man’s beard”, and has a bitter
flavor popular for flavoring meat and vegetables stews.
• Cinnamon – dried bark of the cinnamon tree, which was first native to Sri
Lanka.
• Dried limes – black wrinkled globes, used whole to flavor a stew or pounded
to a powder.
Favorite recipes
• Rice is the staple food ingredient of Saudi dishes. Basmati rice imported
from India is preferred because of its hardy texture and aroma.
• Al –Kabsa, considered a staple dish througthout the Kingdom, is made

with red or white meat or chicken in a pot. A variety of spices and salads
can be added to the dish.
• Saliq is a hot rice pudding typically served with lamb or chicken. The rice
is half-cooked in meat or chicken broth and then ilk is added as it is
simmered, stirred and flavored with cardamom and mustaka (gum arbic,
the aromatic resin of the mastric tree). Eventually the rice is served on large
trays with meat laid on top.
• Ruzz Bukhari is a dish that combines rice with tomatoes, nuts and
raisins.
August 2020 133
• Favorite meat is lamb prepared in many ways
• Bhelat lahma a lamb stew containing tomato paste, eggs, pine nuts, finely
chopped onions and apricots seasoned with allspice, cinnamon, salt and
pepper. A unique method of preparation.
• Fish is popular in all coastal regions and is usually rubbed with spices
before being baked and served with rice.
• Popular fish chan’ad (spanish mackarel), sha’ari (spangled emperors),

tuna and hamour (brown-spotted grouper)
• Poplar fresh vegetables are stuffed with a variety of fillings like stuffed
cabbage or grape leaves, and stuffed tomatoes.
• Yalanchi is stuffed tomatoes with finely chopped onions, raisins, pine

nuts, cinnamon and rice.
• Desserts were traditionally only offered at very special times such as

Ramadan.
• However a wide variety of pastries and sweets are now available and often
served after a main meal or with coffee or mint tea.

August 2020 134
• Lasi is iced yogurt drink made by diluting yogurt with ice water.
Festive Foods
Banquets are held to honor guests, or for wedding feasts and at religious
festivals. Food is cooked in lavish style in large quantities with a wide variety of
dishes laid out from meat, poultry, and salads to pastries and fruits. Traditionally
an evening feast is held late at night – the food is served at the end of the evening,
rather than in the middle, and when dinner is over everyone leaves.
• Coffee comes first. Arab coffee is serve in small handles less cups and only
half filled. More coffee is pour when the cup is empty.
• It is good manners for the guest to restrict himself to three servings of
coffee, and he or she should then indicate he has finished by shaking the
cup with rapid little movement of the wrist.
• Typically, rounds of two or more drinks are served at social occasions.
Sweet mint tea is popular, and a thickish fruit drink (qamar ad-din) made
from sheets of dried, pressed apricots, chopped and pureed with water.
• Saudi Arabian feast most likely will have the luxurious kharaf mahshi,
baby lamb stuffed with rice, nuts and raisins, rubbed outside with a paste
of onion crush with cinnamon, cloves and cardamom and browned all over
in bubbling clarified cow or goat cutter , before roasting.
• Fish can also be the central dish at a banquet or feast like a large hamour
(grouper) which is cut open and baked with onion, tomato, garlic, hot
peppers and cumin, and laid on a bed of rice and garnished with limes
• During the day of Ramadan, everyone fasts during the day. A fast is broken
with a date and glass of water. Then prayers are said before family and
friends take a celebratory meal.
• During Ramadan, the hungry housewife spends her days preparing an
evening meal that is a feast. There is an old Arabic proverb: “The woman
killed herself with work, yet the feast lasted only a day!”

August 2020 135
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 6.4

Saudi Arabia Cuisine
Word hunt
Directions: Find and circle all the Favorite and unusual spices that are hidden
in the grid. The words may be hidden in any direction. (8 pts.)
Q E T W T Y U I F D H J A S D
V C V B S E R N K H L U I O P
B A O P D R I E D L I M E S H
M R I Y W E Y T D F K J N H C
J D C J K C D T Y U S U M A C
T A M A R I N D U Y A M N Y B
K M H J K N G Y T I F R T B A
L O M K L N O L K J F H G A S
P M R T Y A W E T Y R C D H R
O W F T H M W E R Y O J K L O
D E B C L O V E S R N G L J P
F P O I U M T F N B S J D F U
R S E R W T Y U U I D H J R Y
Identification
Directions: Read and identify the following favorinte dishes in Saudi Arabia. Write
your answer on the space provided.
___________1. An iced drink made with yogurt served as nourishing and
refreshing summer drink.
___________2. It is stuffed tomatoes with finely chopped onions, raisins, pine nuts,
cinnamon and rice.
___________3. It is made with red or white meat or chicken in a pot and considered
a staple dish througthout the Kingdom.
___________4. It is a hot rice pudding typically served with lamb or chicken.
___________5. A favorite meat in Saudi Arabia and prepared in many ways
___________6. A lamb stew containing tomato paste, eggs, pine nuts, finely
chopped onions and apricots seasoned with allspice, cinnamon, salt
and pepper.
___________7. It is the staple food ingredient of Saudi dishes.

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7. How to Prepare signature dishes from Middle East Countries:

7.1Turkey (kebobs)
7.2 Israel (hungarian)
7.4 Egypt (shawarma)
7.5 Saudi Arabia (lassi)
Steps
1. For project and compilation plan ahead what do you prepare Recipe book, E-
portfolio or video presentation that you use start up to the end of the lessons.
5. Ingredients may be substitute if not available.

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TASK SHEET NO. 6
Grilled Chicken Kabobs
https://www.dinneratthezoo.com/grilled-chicken-kabobs/
follow step by steps procedure in Grilled Chicken Kabobs.
Ingredients:
Ingredients:
1-pound boneless skinless chicken breasts cut into 1-inch pieces
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
Salt and pepper to taste
1 red bell pepper cut into 1 inch pieces
1 yellow bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces
1 tablespoon chopped parsley

Measuring spoon
Griller
Skewer
Wooden spoon
Procedure:
1. Place the olive oil, soy sauce, honey, garlic, salt, and pepper in a large bowl.
2. Whisk to combine.
3. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to
coat in the marinade.
4. Cover and refrigerate for at least 1 hour, or up to 8 hours.

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5. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or
grill pan to medium high heat.
6. Thread the chicken and vegetables onto the skewers.
7. Cook for 5-7 minutes on each side or until chicken is cooked through.
8. Sprinkle with parsley and serve.
Notes: Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking
spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes,
then flip the skewers and broil on the other side for 5 more minutes. Always
start with cold water.
Written test

August 2020 139
Grilled Chicken Kabobs
NO. 6
CRITERIA
YES NO
Did you…
1. Placed the olive oil, soy sauce, honey, garlic, salt,
and pepper in a large bowl.
2. Whisked to combine.
3. Added the chicken, bell peppers, zucchini and red
onion to the bowl. Tossed to coat in the marinade.
4. Covered and refrigerated for at least 1 hour, or up
to 8 hours.
5. Soaked wooden skewers in cold water for at least
30 minutes. Preheated grill or grill pan to medium
high heat.
6. Threaded the chicken and vegetables onto the
skewers.
7. Cooked for 5-7 minutes on each side or until
chicken is cooked through.
8. Sprinkled with parsley and serve.

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TASK SHEET NO. 7
Hungarian Goulash
https://www.spendwithpennies.com/hungarian-goulash/
follow step by steps procedure in Hungarian Goulash.
Ingredients:
2 medium onions
2 teaspoons butter or lard (preferred)
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup flour
1 ½ pound stewing beef trimmed and cut into 1" cubes
2 cups beef broth or water
1 cup diced tomatoes canned
1 teaspoon salt
¼ teaspoon pepper
Optional
1 ½ cup carrots optional
3 cups potatoes optional

Measuring spoon
Measuring cup
Large pot
Wooden spoon
Mixing bowl
Nonstick pan
Stove
Procedure:
1. In a large pot, melt butter and add onion. Cook till translucent. Stir in
caraway seeds, paprika, and mix well.
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2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and
cook for about 2-3 minutes.
3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom
of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if
using), salt and pepper.
4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2
hours or until tender.
Written test

August 2020 142
Hungarian Goulash
NO. 7
CRITERIA
YES NO
Did you…
1. Melted butter and add onion. Cook till translucent.
Stir in caraway seeds and paprika and mix well in
a large pot.
2. Dredged the stew beef with flour. Add beef to the
onion mixture and cook for about 2-3 minutes, in
a bowl.
3. Slowly added about ¼ cup of the beef broth to lift
the brown bits off the bottom of the pan. Then add
remaining broth, diced tomatoes (potatoes and
carrots if using), salt and pepper.
4. Stirred and bring to a boil, cover, then reduce to a
simmer for about 1 ½ -2 hours or until tender.

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TASK SHEET NO. 8
Chicken Shawarma (Middle Eastern)
https://www.recipetineats.com/chicken-sharwama-middle-eastern/
follow step by steps procedure in making Chicken Shawarma (Middle
Eastern).
Ingredients:
2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)
MARINADE
1 large garlic clove , minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
YOGHURT SAUCE
1 cup Greek yoghurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
TO SERVE
6 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
Sliced lettuce (cos or iceberg)
Tomato slices

Measuring spoon
Measuring cup
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Food tong
Wooden spoon
Nonstick pan or skillet
Saucepan
Griller
Procedure:
1. Combine the marinade ingredients in a large ziplock bag (or bowl).
2. Add the chicken and use your hands to make sure each piece is coated. If
using a ziplock bag, I find it convenient to close the bag then massage the bag
to disperse the rub all over each chicken piece.
3. Marinate overnight or up to 24 hours.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in
the fridge until required (it will last for 3 days in the fridge).
5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You
should not need to oil it because the marinade has oil in it and also thigh fillets
have fat.
6. Place chicken on the grill and cook the first side for 4 to 5 minutes until
nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd
side takes less time).
7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for
5 minutes.
TO SERVE
1. Slice chicken and pile onto platter alongside flatbreads, Salad and the
Yoghurt Sauce.
2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top
with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Written test

August 2020 145
Chicken Shawarma (Middle Eastern)
NO. 8
CRITERIA
YES NO
Did you…
1. Combined the marinade ingredients in a large
ziplock bag (or bowl).
2. Added the chicken and use your hands to make
sure each piece is coated.
3. Marinated overnight or up to 24 hours.
4. Combined the Yoghurt Sauce ingredients in a bowl
and mix. Covered and put in the fridge until
required (it will last for 3 days in the fridge).
5. Heat grill/BBQ (or large heavy based pan on stove)
on medium high. You should not need to oil it
because the marinade has oil in it and thigh fillets
have fat.
6. Placed chicken on the grill and cook the first side
for 4 to 5 minutes until nicely charred, then turn
and cook the other side for 3 to 4 minutes (the 2nd
side takes less time).
7. Removed chicken from the grill and cover loosely
with foil. Set aside to rest for 5 minutes.
8. TO SERVE
9. Sliced chicken and pile onto platter alongside
flatbreads, Salad and the Yoghurt Sauce.
10. To make a wrap, get a piece of flatbread and
smear with Yoghurt Sauce. Top with a bit of
lettuce and tomato and Chicken Shawarma.

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TASK SHEET NO. 9
Mango-Lassi
https://sa.jura.com/en/about-coffee/coffee-recipes/Mango-Lassi
follow step by steps procedure in making Mango Lassi.
Ingredients:
45 ml strong espresso
4–5 tsp creamy natural yoghurt
4–5 tsp mango smoothie base or mango purée

Measuring spoon
Shot glass
Spoon
Procedure:
1. Pour the mango purée into a shot glass.
2. Layer the yoghurt on top of the mango.
3. Prepare the espresso in the same glass.
Tip
Spoon from the bottom of the glass with a small spoon to enjoy the mango
purée, yoghurt and espresso all at once.
Written test

August 2020 147
Mango-Lassi
NO. 9
CRITERIA
YES NO
Did you…
1. Poured the mango purée into a shot glass.
2. Layered the yoghurt on top of the mango.
3. Prepared the espresso in the same glass.

August 2020 148
Name:___________________________________________Date:_____________________
Instructor: ___________________________Yr.& Sec.:___________ Score:__________
PRETEST NO. 3
TEST I: Identification (30pts.)
Directions: Give what is being asked in each of the following statement/s below.
Write your answer on the space provided after each question. Write legibly and
use capital letters in writing your answers. (2 points each)
1. It is the second most-smallest continent among the world’s seven continents.

➢ Answer: ________________________________________________________
2. They are the people who migrated from Southern Asia into present- day
Hungary.
➢ Answer: _______________________________________________________
3. An ingredient that derived its name from a small village in the Piedmont region
in Northern Italy where it is grown.
➢ Answer: ______________________________________________________
4. It is a soft Italian dumplings made from semolina or potato dough and

sometimes flavored with spinach, pumpkin, or cheese. Not to confused with dried
pasta of the same name.
➢ Answer: _____________________________________________________
5. It is the most important item in the diet and was eaten at every meal.
➢ Answer: _____________________________________________________
6. A culinary staple that starts many French Dishes. It has myriad uses which
are documented in many books.
➢ Answer: _____________________________________________________
7. It is a rich garnish of heavy cream mixed with buttermilk. It is used in soups

and sauces, and as topping for something sweet, like a bowl of fruits.
➢ Answer: _____________________________________________________

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8. This is a slightly spicy mustard is used to thicken a marinade or emulsify a
vinaigrette.
➢ Answer: _____________________________________________________
9. A colorful medley of vegetables like eggplant, zucchini, onion, peppers and

garlic that create a thick stew.
➢ Answer: ________________________________________________________
10. These are very thin pancakes that are rolled into tubes. These pancakes can
be filled with sweet spreads like jam, custard, fruits or chocolates.
➢ Answer: ________________________________________________________
11. This classic French Salad is from Nice, on the Southern Coast of France.
Hard -boiled eggs, tuna, olives, anchovies, and raw vegetables like green beans
are mixed with lettuce.
➢ Answer: ________________________________________________________
12. It is a savory egg dish baked into a pastry crust. A warm pie of eggs, bacon,
onion, gruyere cheese, cream and seasoned with salt, pepper, and nutmeg.
➢ Answer: _______________________________________________________
13. This is a classic chicken dish from Burgundy that literally means “rooster in
wine”.
➢ Answer: _______________________________________________________
14. It is a typical Spanish dish made of potatoes, eggs, and onions with ham and
peas.
➢ Answer: _______________________________________________________
15. One of the most popular Spanish dish made of rounded mashed potatoes
with cheese and ham.
➢ Answer: _______________________________________________________

August 2020 150
Test II. Complete the table below with the common foods of European Countries.
( 20 points)
1. ______________________________
H. Beverages 2. ______________________________
3. ______________________________
4. ______________________________
I. Meat, poultry, and eggs 5. ______________________________
6. ______________________________
7. ______________________________
J. Fish and shellfish 8. ______________________________
9. ______________________________
10. _____________________________
K. Fruits 11. _____________________________
12. _____________________________
13. _____________________________
14. _____________________________
L. Vegetables
15. _____________________________
16.______________________________
17. _____________________________
18. _____________________________
M. Seasonings
19. _____________________________
20. _____________________________

August 2020 151
European Cuisine
Learning Outcomes:
1. Discuss the ten factors affecting in culinary practices in Europe Cuisine;
2. Show the ten factors in Europe Cuisine; and
3. Apply the important of ten factors in Europe Cuisine.
INTRODUCTION
Europe is a land that has been torn, redrawn, and torn again. Europe has
long been one of overlapping cultures and ethnicities that have had relatively
little time over the course of history to develop a “home” of their own. The major
ethnic groups of this region include:
Slavic peoples who are thought to be indigenous to the area of Poland,
Turkish peoples who are believed mostly to be descendants of ottoman peoples,
Romani peoples (often called gypsies in the United States), who are believed to
have migrated to this region from northern India 1,000 years ago
The Magyars, who are believed to have migrated from southwestern Asia
into present-day Hungary,
Albanian peoples from the area of present day Albania, and Ashkenazi
Jewish peoples who migrated here following their persecution in the Middle East.
Smaller populations of Germanic, Greek, and Tartaric peoples also found in this
region. The Slavic peoples, who compose a major population of the region, can
be further divided into Serbian, Croatian, Bulgarian, Polish, and Czech, among
other nationalities.

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Europe is the second-smallest continent. Only Oceania has less landmass.
Europe extends from the island nation of Iceland in the west to the Ural
Mountains of Russia in the east. Europe northernmost point is the Svalbard
archipelago of Norway, and it reaches as far south as the islands of Greece and
Malta.
Europe is sometimes described as a peninsula of peninsulas. A peninsula
is a piece of land surrounded by water on three sides. Europe is a peninsula of
the Eurasian supercontinent and is bordered by the Arctic Ocean to the north,
the Atlantic Ocean to the west, and the Mediterranean, Black, and Caspian Seas
to the south.
Europe main peninsulas are the Iberian, Italian, and Balkan, located in
southern Europe, and the Scandinavian and Jutland, located in northern
Europe. The link between these peninsulas has made Europe a dominant
economic, social, and cultural force throughout recorded history.
Europe physical geography, environment and resources, and human
geography can be considered separately.
Europe can be divided into four major physical regions, running from north to
south: Western Uplands, North European Plain, Central Uplands, and Alpine
Mountains.

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b. Climate
Since it is such a huge area, it's also similarly varied in climate: there are at
least eight distinct climates in Europe. These climates include semiarid,
Mediterranean, humid subtropical, marine, humid continental, subarctic,
tundra and highland climates.
Eastern Europe covers a vast area and includes many different climatic and
agricultural regions. On the northern end of this region lie the vast plains of
Poland, which stretch from the Baltic Sea to the Carpathian Mountains on
Poland’s southern borders. The plains are seasonal, with a temperate climate
suited to producing many of the agricultural products found in other northern
European countries. Heading south from Poland, the terrain becomes warmer,
with the exception of the highlands in Romania and the Balkans.
c. Topography
In terms of topography, Europe can be divided into four major geographic
regions for the purp, running from north to south: Western Uplands, North
European Plain, Central Uplands, and Alpine Mountains.
The Western uplands define the physical landscape of Scandinavia(Norway,
Sweden, and Denmark), Finland, Iceland, Scotland, Ireland, the Brittany region
of France, Spain, and Portugal.
The North European Plain stretches from the southern United Kingdom
east towards Russia. It includes parts of France, Belgium, the Netherlands,
Germany, Denmark, Poland, the Baltic states (Estonia, Latvia, and Lithuania),
and Belarus.
The Central Uplands stretch east-west across central Europe and encompass the
western region of France and Belgium, the south of Germany, the Czech
Republic, and parts of northern Switzerland and Austria. This area is heavily
forested and sparsely populated except for regions surrounding some of the
major rivers.
The Alpine Mountains include ranges in the Italian and Balkan peninsulas,
northern Spain, and southern France. The region includes the mountains of the
Alps, Pyrenees, Apennines, Dinaric Alps, Balkans, and the Carpathians.
d. History (Historic Culinary Influences)

Historically, Eastern Europe has been the site of numerous conflicts, redrawn
borders, and shifting ethnic cultures. The overlapping of cultures throughout the

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history of this region makes descriptions of the influences complicated and often
difficult to follow; however; some cultures have had a more profound effect than
others have on the culinary traditions of this region.
Greek Empire much of Eastern Europe came under the influence of the Greek
Empire during the height of its power. Some of the Greek practices that spread
into the southern part of the region, include the production and use of olive oil,
the inclusion of olives in cooking, the process of bread making (which Greek
learned from the Egyptians), and the advances in cultivating techniques.
Roman Empire the biggest contribution to the area of food was Roman
expertise in organization. One of the lasting influences of the Roman Empire
wherever they ruled was their formation of irrigation and agricultural
improvements, which meant more foods, more variety, and the relative leisure
that comes with theses.
Magyars from Asia the ancestors of the population of present day Hungary
were known as the Magyars, a group that migrated west in the 19th century to
this area from Asia during the height of power of the Byzantine Empire. These
people traditionally cooked rich stews over a fire in a large kettle, and this cooking
method and dish was known as gulyas a name and method that remain to this
day. Another tradition of the Magyars is that of air drying foods samples
production of paprika from the chiles use to make spice and their traditions to
make tarhonya the dried pasta like dough that has been part of their culture for
centuries.
Turks from the Ottoman Empire the influence that the Ottoman Empire had
throughout Eastern Europe was significant, because the Ottomans ruled much
of this land during the height of their power.
e. Religion
The three major religions in Europe are Christianity, unaffiliated and Islam.
Christianity is the most popular religion in Europe because of the establishment
of the Roman Catholic Church.
Factors affecting Cultural Foods, Social Factors affecting Cultural food,

Economic Factors that affect Cultural food, Psychological Factors of
Cultural Foods, and Health Concern
A current state-of-the-art topic to the health-conscious individual that is
still the focus of researchers in foods and nutrition is so called Mediterranean

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diet. It merits presentation at this point because the food choices and cooking
methods of three countries Italy, Portugal and Spain.
According to the Nutrition and Diet Therapy Reference Dictionary by Lagua
and Claudio, “The Mediterranean diet refers to the typical food intake of Greece,
Italy, Portugal, and Spain. It is characterize by low intakes of saturated and
polyunsaturated fatty acids, and high intakes of monounsaturated and omega-3
fatty acids. The Mediterranean meal plan provides as much as 40% of total
calories from fat; predominantly from them contain potent antioxidants, which
may be partly responsible for lower disease risks. Additionally, the Mediterranean
diet include fresh fruits, vegetables, whole grains and breads, more fish and less
meats or poultry, and moderate consumption of red wine with meals. Studies
have linked a Mediterranean-type and reduced risk of heart disease and cancer”.
More researches are ongoing about Mediterranean diet and preventive medicine,
especially when many countries of the world have statistics that show the high
incidence of heart diseases and cancer. In some nations, these two groups of
diseases top the list of the ten leading causes for mortality and morbidity rates.
Another area of more studies currently undertaken relate to the phytochemicals
contained in fruits and vegetables, such as those found in grapes, berries, citrus,
carrots, beets, leafy vegetables, green herbs and flavoring ingredients as in garlic,
peppers, etc.
https://www.arcgis.com/apps/Cascade/index.html?appid=c82b53d543794fc281fadf2dccef812a

August 2020 156
Italian Cuisine
Learning Outcomes:
1. Discuss Food ways, Italian cuisines, and ingredients;
2. Show festive food in Italian cuisine;
3. Demonstrate the popular Italian recipes; and
4. Apply the traditional Italian Meal Preparation.
INTRODUCTION
Italy is a peninsula in Southern Europe that extends into the
Mediterranean Sea and includes the islands of Sicily and Sardinia. It neighbors
are Austria and Switzerland in the north, Slovenia in the northeast, and France
in the northwest. It has coastlines along the Mediterranean Sea on the west, the
Ionian Sea on the southeast, and the Adriatic Sea on the east. The “spine” of Italy
is the Apennine Mountains that extends from north to south.
Topography. The landscapes of the many regions in Italy are varied and
most of them have favorable soil and climate conditions for farming and livestock
raising. The Alps has rich fertile river valleys. In Tuscany, the hills are studded
with olives trees and in Umbria, cacao trees flourish well.
There are many nut trees in Italy walnuts are the most popular. The
marches region located in the eastern half of central Italy, on the shore of the
Adriatic Sea, provides plenty of fishes.
Vegetables crops are different in southern Italy and in the islands of Sicily
and Sardinia because of a warmer climate. For example, tomatoes and eggplant
like the sunny, hot climate in the south.

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Historical notes. It is believed that Sicily and Sardinia developed the
beginning of Italian cuisine borrowing some methods from Greeks and
Phoenicians, mingling with their own and creating distinctive fine cooking. When
Romans came to these islands, they adopted the Italian cooking that had
extended too many countries as the Roman Empire expanded. It was fashionable
for wealthy Roman households to have a Sicilian cook. Wheat is Sardinia’s chief
crop, and it was in Sardinia that noodles made from wheat first made. Then Marc
Polo brought pasta to many parts of the world.
Religion. The populations of Italy is Roman Catholics 98% and Muslims 2%. The
importance of the catholic Church in Rome is evidenced by beautiful large
cathedral throughout Italy and the pilgrimage to the Vatican by tourists and the
faithful.
Food ways
The average daily meals exemplify the Mediterranean diet. There are 20
distinct regions of Italy with varying landscape and foodways. For simplicity,
these are group into Northern Italy and Southern Italy.
• The cooking style and ingredients vary from region to region in Italy, some
general statements can be made about the differences between the foods of
northern and southern Italy.
• Pasta is the common dish throughout Italy, but in the North, it usually made
with eggs in the shape of flat ribbons.
• In the agriculturally poorer South, the pasta is made without eggs, generally in
a tubular form, such as macaroni.
• In the North, past is commonly stuffed with cheese or bits of meat, then topped
with a cream sauce, while in the South it is usually served unfilled, with tomato
sauce.
• Other differences are that northern fare uses more butter, dairy products, rice,
and meat that the south, which is characterized by use of olive oil, little meat,
and more beans and common to all of Italy are garlic, parsley, and basil.
Italian cuisine
Real Italian cooking done at home based on unique ingredients that gives
unusual flavors. The key to good Italian food is freshness. There are no second
bests and no Italian cook would even contemplate preparing a dish without the
best quality, freshest ingredients. Pantry staples such as tinned tomatoes,

August 2020 158
anchovies, dried pasta, Arborio rice and olive oil provide the backbone; fresh
vegetables and herbs lift the dishes into the sublime.
The Italian cook’s favorite herbs generally used fresh, often gathered from
the surrounding area or their home garden. Basil is widely used to enhance
tomato and pasta dishes and Italian parsley is the flat-leafed variety with a
pungent aroma and flavor. Vegetables such as zucchini, eggplant, tomatoes,
artichokes and peppers are as delicious as they are good for you. The use of olive
oil is generous in Italian cuisines.
Italian dinner in its glorious entirety is a true work of art. The opening
spread is the antipasto, meaning ‘before the meal’, intended not to satisfy but
merely titillate the palate. An antipasto platter can be an elaborate array of
marinated seafood, aromatic salads and frittata, or a simple plate of prosciutto
with ripe figs and juicy melon slices. The only golden rule, as always, is that
freshness abounds. To follow are the primi piatti or ‘first plates’. These can be
vary endlessly, but will often consist of a hearty Italian soup (Minestrone being
by far the best known) or pasta, polenta or risotto.
Staple such as polenta, rice and pasta are filling and satisfying and, when
dressed up with beans, seafood and fresh vegetables provide great nutrition. The
vast majority of Italian meals are finished off with a simple piece of fresh fruit.
For festive occasions, Italians have vast array of delicious desserts, cakes and
biscuits. Their gelato and other confections, such as Granita and Cassata, and
Tiramisu, a rich cake, are world-renowned.
Commonly used Italian ingredients

• Arborio rice – derives its name from a small village in the Piedmont region in
northern Italy where it is grown. It has a short, pearly grain and is use in both
sweet and savory dishes. It is particularly suited to making risotto – the rice
absorbs a large amount of cooking liquid and becomes tender and creamy but
not too soft.
• Artichoke hearts - the fleshy centers or ‘heart’ of the artichoke head. These are
available whole or quartered, canned or in jars, in marinade or brine.
• Urugula – A salad green with slender deep green leaves. This has a peppery,
bitter flavor that complements other leaves in a mixed green salad. The older and
larger the leaf, the stronger its flavor.
• Balsamic vinegar – A richly flavored dark-colored vinegar. This has a bittersweet
taste, a slightly syrup consistency and I used in salad dressings, sauces or as a

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meat marinade. It is made in Modena, Italy, from unfermented Trebbiano (white)
grapes. It is aged in wooden casks for no less than five years and sometimes up
to a hundred. Price and quality vary greatly and are dependent on the age.
• Bocconcini – traditionally shape in balls, like a smaller version of Mozzarella
cheese and often referred to as ‘baby mozzarella’. Originally made in southern
Italy from water buffalo milk, but now made using cow’s milk. This fresh, unripen
cheese takes 24 hours to make, is milky white, soft and has a slightly sweet
flavor. To keep it moist, it should be stored in the whey in which it is sold.
• Borlotti bean – a slightly kidney shaped bean with pale pinkish-brown color with
darker speckled markings. It has smooth texture and a ham-like flavor when
cooked and is use in soups, stew casseroles or salads. Available dried, canned or
fresh in season.
• Cannellini bean – a white kidney-shaped bean, also known as Italian haricot
bean or white kidney bean. Mildly flavored and slightly fluffy in texture when
cooked, these are good all-purpose beans for use in soups, casserole, stews and
salads. Available dried or canned.
• Capers- the unopened, olive-green flower buds of a prickly shrubs native to the
Mediterranean, the Middle East and northern Africa. These are sold in a seasoned
vinegar or packed in salt Capers have a sharp sour taste and are used in sauces,
salads dressings and often as an accompaniment to smoke salmon. Salted capers
should be washed thoroughly before use.
• Fontina – prized by connoisseurs as being among the six greatest cheeses of the
world. It is semi-hard flat round cheese with a smooth creamy texture and
slightly sweet nutty flavor. Traditionally served in Italian dishes, melted over
polenta.
• Gnocchi – small soft Italian dumplings made from semolina or potato dough and
sometimes flavored with spinach, pumpkin or cheese. Not to be confused with
dried pasta of the same name.
• Mascarpone – a fresh unripen soft cream cheese with a slightly sour flavor,
oriniginaly from Lombardy. It can be eaten fresh with fruit, and is widely used in
Italian cooking, usually in desserts and cheesecakes.
• Mozzarella – a smooth white cheese with a mild, slightly sweet flavor. Often
eaten fresh in Italy, in a simple salad with tomatoes and olives, but best known
for its use on pizzas.
• Olive oil – a pale yellow deep green, monounsaturated oil made from pressed
olives. It has a fruity flavor and is used for frying and in salad dressings. Extra

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virgin olive oil is a cold-pressed oil from the first pressing of the olives. It has a
strong flavor and is deep green in color. Virgin olive oil is from the second pressing
of the olives and is slightly milder in flavor and a little lighter in color. Light olive
oil is made from subsequent pressings and has usually been heated in the
extraction process. The flavor is very mild and it is light in color not lower in fat,
as is sometimes assumed from the name.
• Pancetta – unsmoked bacon, from the belly of the pig that has been cured with
spices. It is usually sold rolled into a sausage shape and cut into very thin slices.
• Parmesan – a very hard cow’s milk cheese with a strong sharp taste and grainy
texture. Widely used in Italian cooking, either grated in dishes or as shavings to
garnish. A variety which is stamped ‘Parmigiano Reggiano’ on the rind is the most
superior parmesan – this is of course reflected in the price but it is worth it.
• Pecorino – a cooked curd sheep’s milk cheese, available in two varieties:
Romano, a hard grating cheese similar to Parmesan, and fresco, a young softer
version that can be served as table cheese.
• Pine nuts – the smaller, slender, soft golden seed shed by the fully mature cone
of certain types of pine tree. Traditionally used for stuffing, salads, cakes and
biscuits, but best known as a key ingredients in pesto sauce.
• Prosciutto – a cured Italian ham taken from the hind of the pig. Aged for eight
to ten months, it is sliced wafer thin and may be cooked or served raw. Prosciutto
di Parma is the classic Italian ham, produced from pigs fattened on the whey left
over from making the local cheese, Parmigiano Reggiano.
• Radicchio – a deep purple, lettuce like vegetable with a sharp, bitter flavor. Used
in salads or braised or grilled and served with meat or chicken.
• Ricotta – a soft, moist white cheese with a slightly sweet flavor. Used in savory
spreads, or as a dessert with fruit or as filling for cheesecakes.
• Romano – a hard grating cheese usually made from cow’s milk, this has a
similar texture and taste to parmesan, when made with sheep’ milk it is called
Pecorino Romano.
• Sun dried tomatoes – widely available either dry- or loosely packed or in jars in
oil. The dry variety needs to be rehydrated before use – cover with boiling water
and leave for about minutes.
Festive Foods
Italy celebrates few national holidays, probably because of its divided
history. Most fiestas are local and honor a patron saint significant religious

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holidays are usually observe by families at home although some cities, such as
Venice, have public pre-Lenten carnival. In some areas of the United States,
where southern Italian predominate, St. Joseph, the patron saint of Sicily
honored during Lent. Breads in the shape of a cross, blessed by the parish priest,
pasta with sardines, and other meatless dishes are featured.
Among Italian-Americans, it is traditional to serve seven seafood dishes n
Christmas Eve. During the Easter holidays, Italian-American bakeries sell an
Easter bread that has hard-boiled eggs still in their shells braided into it. Special
dessert may accompany the holiday meal, such as panettone, amaretti (almond
macaroons), and torrone (nougats) at Christmas time and cassata at Easter.
Colored, sugarcoated Jordan almonds, which the Italians call confetti, meaning
“little candies”, are served at weddings.
Just like in other nations with the majority of its populations as Roman
Catholics, Christmas Eve is the most celebrated, although each region has its
own traditional foods served. Almost all Italians observed abstinence from
eating meats on the midnight meal called cenone or “big dinner”. The main dishes
consist of 12 different fish and seafood dishes. In Rome, eel is cooked in olive oil
and vinegar and is placed at the center of the table. The 12 dishes symbolize the
12 Apostles and the cenone represent the Last Supper. Many Christmas dinners
serve lentils as a side dish to ensure prosperity and good fortune for the coming
year.
Saint Lucia’s day on December 13 id the day of gift giving. Other holydays
vary with the region Patron Saint’s Day. Going to church and dining together
with a complete menu of their traditional regional favorites is customary.
Popular Italian Recipes

The use of cheeses, olives and olive oil, wines, tomatoes, and other garden
fresh vegetables and herbs.
Pasta are the popular recipes all over the world. The noodles have to be
cooked al dente, meaning tender to the tooth. Not mushy or overcooked, and not
raw either. Some favorite name of recipes with pasta are:
Note: serve with pizzas!
Italian spaghetti
(with meat balls or red sauces; and do not
break or cut noodles)

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Fettuccini Alfredo
(has creamy clam sauce)
Chicken with Tortellini
Variations of baked ravioli and lasagna
Seafood recipes are favorite for antipasto (appetizers), there are numerous soup
recipes with seafood and excellent main dishes of fresh fishes like baked Trout
with Fennel and Chestnuts, and Pan0fried boneless fish fillets.
Char-grilled Octopus
Sardines in Grape Vine Leaves
Mussels with Crispy prosciutto
Marinated assorted seafood

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Smoke Cod with Frittata
Scallops fritters
Stuffed Calamare (squid)
Meat and Poultry usually are beef, veal, lamb, pork, and chicken dishes.
Veal Scaloppini
Lamb Cutlets with olives, lemon, and

mint
Lamb Shank with red lentils
Chicken cacciatore
Spring chicken with honey glaze and

white wine

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Chicken Marsala
Veal cutlets with sage and rosemary
Beef with artichoke and olives
Pork steaks with wholegrain mustard and

creamy sauce
Vegetable dishes
Eggplant parmigiana
Stuffed zucchini, tomatoes, or large

mushrooms
Spinach and Pancetta Pie
Asparagus with Parmesan

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Baked potato slices with leeks and olives
Fresh leafy salads with Italian dressing
Vegetables are stews and soups like

Minestrone, Broccoli and Pine Nut soup
Italian desserts
Parmesan Pears
Commercial Neapolitan ice cream
Cannoli (fried dough)
Tiramisu
Zuccotto (sponge cake with Kirsch,

Cointreau, Rum, or Grand Marnier,
chocolate and nuts)

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Assorted tarts and pastries
Italian wines. Italy is the largest wine producer of the world using bottles
and labels that are more innovative than elsewhere. Well-known Italian wine area
Chianti (red wines,) Marsala (fortified wine), and Soave (dry, white fruity wine).
Meal preparation
• A traditional Italian breakfast tends to be light, including coffee with milk (cafe
latte), tea, or a chocolate drink, accompanied by bread and jam.
• Lunch is the main meal of the day and may be followed by a nap. It usually
starts with antipasto, an appetizer course, such as ham, sausage, pickled
vegetables, and olives.
• Next is minestra (wet course) usually soup or asciutta (dry course) of pasta,
Risotto, or gnocchi.
• The main course is fish, meat, or poultry served with a starchy or green
vegetables, followed by salad.
• Dessert often consists of fruit and cheese; pastries and ice creams are served
on special occasions.
• Dinner is served at about 7:30 p.m and is lighter version of lunch.
• Wine usually accompanies lunch and dinner.
• Coffee or espresso is enjoyed after dinner, either at home or in a coffeehouse.
• Marsala a sweet dessert wine may be drunk after dinner, and is often used in
the preparation of desserts. One such sweet, now prepared all over Europe, is
zabaglione a wine custard.

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Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 8.1

Italian Cuisine
Test I. Multiple choice

Directions: Read the statements carefully; encircle the letter of the correct
answer.
1. These are the keys to tasty Italian food preparation.
a. freshness of the ingredients and simple cooking techniques
b. great stocks and sauces
c. using herbs and spices generously
d. using mortar and pestle in combining herbs and spices
2. It is popular Italian pasta recipe prepared with pancetta, pepper and pecorino
cheese.
a. Pasta Alla Gricia
b. Pasta con carne
c. Pasta con La Sarde
d. Pasta con Pancetta
3. These are common ingredients in Italian cuisine
a. olives, tomatoes, and cheese
b. graham masala, jalapeno and yogurt
c. Nampla, nam prik, and ghee
d. Wheat, rice and corn
4. It is special salt-cured bacon used in making pasta.
a. Pancetta
b. Pecorino
c. Polenta
d. Pollo alla cacciatore
5. These are the signature Italian dessert recipe.
a. Gnocchi and Fritata
b. Chocolate mousse and Gelato
c. Tortillias and Matcha
d. Tiramisu and Cannoli

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6. It is an Italian coffee, which is half espresso, and half milk.
a. Caffe caretto
b. Caffe latte
c. Cappucino
d. Iced Caffe latte
7. It is a flavorful liquid usually thickened which used to season, flavor, and
enhance other foods.
a. Sauce
b. Seasoning
c. Soup
d. Stock
8. It is cooked mixture equal parts of fat and flour.
a. Batter
b. Hollandaise
c. Roux
d. Slurry
9. It is a mother sauce, which consists of butter and egg yolk.
a. Béchamel
b. Espangnole
c. Hollandaise
d. Veloute
10. It is leading sauce, which made with milk and roux.
a. Béchamel
b. Espangnole
c. Roux
d. Veloute
Test II Essay
Directions: Read the question and write your answer on the space provided.
(5pts)
a. Which popular Italian dish do you want and why?

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French Cuisine
Learning Outcomes:
1. Define French Cuisine;
2. Discuss the special characteristics of the three region Northern France, The
Central Region, and South of France in terms of regional recipes, cooking
methods and origin of ingredients;
3. Demonstrate some French recipes and festive food in South of France; and
4. Appreciate the importance of French Haute Cuisine and daily meal pattern in
South France.
INTRODUCTION
France is located more to the southern Europe. It is the second largest
European nation sharing borders with Belgium, Germany, Italy, Luxembourg,
and Switzerland. The bodies of water round France are the English Channel to
the northwest, the Atlantic Ocean to the west, the Mediterranean Sea to the
south. Its climate is predominantly temperate, and sometimes semi-tropical, with
mild winters, except in the mountainous areas and the northeastern regions. The
Atlantic gives the western part of France many high humid days, lots of rains,
and westerly winds. The southern area next to the Mediterranean Sea has a
pleasant weather most of the time with brief and sudden rains springs and fall,
but no rain during summer.
Topography, France is a land of impressive natural surroundings, complete
with the dramatic towering Alps in the east, ancient white chalk cliffs along the
coastlines of Normandy, and hillsides covered with grapevine and olives trees
along shores of the Mediterranean. There are two mountain ranges in France:
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Pyrenees along the border with Spain, and the Alps that extends from
Switzerland to Italy. The Seine River passes through Paris toward the English
Channel and the Rhine River forms part of its border with Germany. With its vast
highland area known as Central Massif where abundant vegetation raised, and
favorable climate conditions, France has become an agricultural exporter for
many crops such as barley, corn, oats, and wheat. Its best produce grapes for
table use and for wine making. The areas and rivers supply ample fish and
shellfish but fishing is not a major industry. Livestock raising is not a problem.
There are at least 300 kinds of cheese manufactured in France.
Religion there are Roman Catholics, Muslims and Protestants. The rest
belong to other religions or unaffiliated. Everyone has the freedom to consume
the customary foods observed according to his/her religion.
French Cuisine
There are two traditions in French cuisine: the regional cooking and the
classic French cooking. The unique flavors and cooking styles of each of the
country’s regions are just as much a part of the food of France as the classic,
elegant recipes. Regional cooking is the cooking of farmers and fisherman, of
grandmothers passing on recipes to the younger generations, as well as the
recipes of the new young chefs. Every region has its own specialty. In this lesson,
we will explore the regional side of French cooking first.

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The French considers food one of life’s greatest pleasures. Regional recipes,
their ingredients, and the origin of these ingredients, including how vegetables
and herbs were grown are meticulously prepared. Many people consider the
cooking of France to be the finest in the world. Words like “spectacular,” “elegant’”
“outrageous,” and “richly delicious” are all used to describe the experience of
eating the food of France.
Traditionally, French cooking is divided in at least eleven culinary regions,
and the food of each these regions is different and distinctive. For the purpose of
this lesson however, we have divided the food of France into three regions – the
north, the central region, and the south. The cooking of each main regions has a
special characteristic that reflect it unique landscape, climate, flavors, and
traditions.
The Food
Since the sixteenth century, French cooking has been celebrated as the
Western world’s finest. Recipes prepared in the traditional style of haute cuisine,
as developed by such renowned chefs as Jean-Anthelme Brillat-Savarin (1755–
1826) or Georges Auguste Escoffier (1847–1935) are still featured in
distinguished restaurants. This style features meats and fish prepared with
sauces containing cream, egg yolks, sugar, brandy, flour, and other starches.
Today’s concern with dieting and health has produced a new style of cooking.
Nouvelle cuisine, said to have been introduced by Paul Bocuse, emphasizes
lighter, subtler tastes, requiring the best and the freshest raw ingredients. The
term itself was created by two well-known food critics, Henri Gault and Christian
Millau.
The diversity of French cuisine is due to the cultural influences and
ingredients available in France’s different regions. The French landscape is so
varied that an accurate description requires breaking it down into nine separate
geographic categories: the Paris Basin, northeastern France, the Rhone-Saone
Valley, the Alps-Jura region, the Central Plateau, northwestern France, the
Riviera, the Acquitaine Basin, and the Pyrenees Mountains.
Foodways
• Bread was the most important item in the diet and was eaten at every meal.
Flour was not highly refined, so loaves were coarse, dark, and wholesome.
Flour produced in the Illinois country also supplied homes in Louisiana.
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• Pork and smoked hams were a preferred meat in the region. They also ate
beef and domestic fowl as well as game, such as deer, bison, squirrel, bear,
duck, and goose. Catfish was especially favored.
• Meat and vegetables were usually combined in soups, fricassees, and
gumbos (derived from African cooking).
• People regularly drank wine, beer, and cider with meals. Coffee and tea
were luxury items shipped from New Orleans.
Commonly used French ingredients
10 Traditional French Ingredients
Though French cooking has an air of sophistication, its roots are steeped in a
tradition of creating savory meals with rudimentary ingredients, most of which
can be found in any grocery store. Below you’ll find 10 essential ingredients of
French cuisine.
1. Olive oil. A culinary staple that starts many French dishes, olive oil has
myriad uses, most of which are documented in many books.
2. Dijon mustard. This slightly spicy mustard is used to thicken a
marinade or emulsify a vinaigrette.
3. Fleur de sel. Traditionally from Brittany, fleur de sel is large salt crystals
that form as seawater evaporates. Fleur de sel is sprinkled atop a finished
dish.
4. Crème fraîche. This rich garnish is heavy cream mixed with buttermilk.
It is used in soups and sauces, and as a topping for something sweet,
like a bowl of fruit.
5. Truffles. This fungus, related to mushrooms, grow in the shade of oak
trees in the French countryside and are used to flavor cooking oils and
dishes.
6. Herbes de provence. Fragrant, dried herbs from Provence like rosemary,
thyme, oregano, lavender, and tarragon are combined and used to season
savory dishes like poultry and roasted vegetables.
7. Shallots. In the onion and garlic family, shallots have a milder taste and
are used in similar ways as onions in cooking.
8. French bread. The French have a long history with bread,
from baguettes to buttery, flaky croissants, and no French-inspired
kitchen would be complete without a fresh loaf.
9. Wine. France has one of the most productive wine regions in the world.
Red and white wine is a beverage that is also used to simmer meats and
create rich sauces.

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10. French cheeses. The French produce and eat more cheese per person
than in any other country. Known as fromage in French, varieties include
camembert, Brie, and Roquefort.
Common cooking method
• Sautéing is a low-fat method of range-top cooking.

• Broiling and grilling are nearly identical because they both cook an oiled
piece of food over direct, moderately high heat.
• Braising uses a small amount of flavorful liquid to cook food.
• Flambéing is a somewhat dangerous technique used to add flavor to food
at the end of cooking.
• Poaching is a gentle way to simmer food and bring out a tender texture.
• Baking is a dry heat method using an oven to slowly cook food.
15 Traditional French Dishes

French food is characterized by simple ingredients cooked in ways that will
intensify and highlight flavors. Here are 15 of France’s most popular meals.
1. Ratatouille. This Provençal dish (from Provence) is a colorful medley of
vegetables, like eggplant, zucchini, onion, peppers, and garlic, that create a thick
stew.
2. Quiche. Quiche is a savory egg dish baked into a pastry crust. The most
famous is Quiche Lorraine, a warm pie of eggs, bacon, onion, gruyere cheese,
cream, and seasoned with salt, pepper, and nutmeg.
3. Crepes. These thin pancakes are rolled into tubes. Crepes can be filled with a
sweet spread like jam, custard, or chocolate, served as a savory dish with heartier
food like ratatouille, ham, or eggs.

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4. Salade niçoise. This classic French salad is from Nice, on the southern coast
of France. Hard-boiled eggs, tuna, olives, and anchovies, and raw vegetables, like
green beans, are mixed with lettuce.
5. Terrine. A terrine is a loaf of ground meat, ground organ meat, seafood, or

vegetables, seasoned with herbs that is cooked in a ceramic vessel also called a
terrine. A terrine might be topped with a gelatin layer or cooked in a puff pastry.
6. Pâté. This is a type of meat terrine made from ground meat or organ meat,
most often liver. It is smooth, with a mousse-like consistency, and served with
bread.
7. Coq au vin. This classic chicken dish from Burgundy literally means “rooster
in wine.” Pieces of bone-in chicken are braised in red wine with a little brandy,
pearl onions, mushrooms, and carrots for a rich stew.

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8. Cassoulet. This French casserole has several varieties depending on the region
it is from. The basic recipe calls for white beans mixed with sausage and confit,
a duck or goose slowly roasted in fat at a low temperature, a style of cooking
popular in the southwest of France.
9. Bouillabaisse. From the coastal city of Marseille, bouillabaisse is a stew made

from several species of Mediterranean rockfish. The stock is made with onions,
leeks, garlic, tomatoes, and olive oil. It is seasoned with saffron, sea salt, fennel,
and bouquet garni, bundled herbs including bay, thyme, and parsley. Several
species of fish are added and boiled in the broth. It is served with garlic
mayonnaise called rouille.
10. Boeuf bourguignon. Another dish from Burgundy, this famous stew starts
with beef braised in red wine (a red Burgundy, preferably) with onions, carrots,
garlic, mushrooms, bacon, and bouquet garni.
11. Souffle. Dating back to the eighteenth century, a souffle is made by

combining a base of egg yolks and sweet or savory ingredients, like chocolate for
a sweet souffle or vegetables for a savory one, with beaten egg whites. Air bubbles
in the egg whites expand during cooking, giving a souffle that classic, billowy top.

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12. French onion soup. This hot soup is a bistro classic: brown onions
caramelized in butter, then simmered in broth. What makes this soup so famous
is the final step: creating a cheesy crust by broiling each soup bowl in the oven
topped with toasted baguette and gruyere.
13. Foie gras. French for fatty liver, foie gras is tenderized goose liver served
most often in a pâté. It is a rich and buttery delicacy served as an appetizer,
usually spread on a baguette.
14. Chocolate mousse. Chocolate mousse is a staple on any French dessert

table. It is a smooth and creamy blend of chocolate, eggs, and heavy cream.
15. French lentils. These legumes are grown in central France. French lentils
are prepared by boiling the lentils with fresh carrots and garlic, and herbs.
https://www.masterclass.com/articles/10-essential-ingredients-for-french-cooking#15-
traditional-french-dishes
August 2020 177
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 8.2

French Cuisine
Test I: Identification
Directions: Read the statement carefully and write your answer on the space
provided. (15pts)
________________1. It is a savory egg dish baked into a pastry crust.

________________2. This classic chicken dish from Burgundy literally means
“rooster in wine.”
________________3. It is combining a base of egg yolks and sweet or savory
ingredients, like chocolate for a sweet or vegetables, with
beaten egg whites.
________________4. A thin pancake rolled into tubes.
________________5. A milder taste and are used in similar ways as onions in
cooking.
________________6. A beverage used to simmer meats and create rich sauces.
________________7. It is a smooth and creamy blend of chocolate, eggs, and heavy
cream.
________________8. A gentle way to simmer food and bring out a tender texture.
________________9. Dangerous technique used to add flavor to food at the end of
cooking.
________________10. This is a type of meat terrine made from ground meat or
organ meat, most often liver.
________________11. An elegant and meticulous way of preparing French cuisine.
________________12. It is combination of thyme, rosemary, marjoram and sage
with olive oil.
________________13. It is a sweet crepe in orange butter flamed in brandy.
________________14. Favorite ingredient in Southern France.
________________15. The most important item in the diet and was eaten at every
meal.

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Spanish Cuisine
https://www.thespruceeats.com/best-spanish-tapas-recipes-4172858
Learning Outcomes:
1. Discuss Spanish culture;
2. Identify the food influenced Spanish culinary development;
3. Demonstrate the signature dishes; and
4. Apply the plate presentations.
INTRODUCTION
Spain is Europe’s third largest nation and occupies most of the Iberian
Peninsula at the southwestern edge of the continent. It borders France and
Andorra in the north and Portugal in the west. Spain’s rule once extended all
over the world, but today it has been reduced to the mainland, the Balearic
Islands in the Mediterranean Sea, the Canary Islands off the northwestern coast
of Africa, the Spanish free ports of Ceuta and Melilla on the northern coast of
Africa in Morocco, and several other small islands off the coast of Morocco.
Spain’s physical geography comprises a large peninsula protected by a ring of
mountains on nearly all sides. These mountains make Spain the second highest
country in Europe, after Switzerland. Continental Spain consists of the Meseta
or central plateau, the largest plateau of its kind in Europe, which is surrounded
by the Baetic, Andalusian, and Iberian Mountains to the south and southeast,
and the Pyrenees to the north, as well as the Cordillera Cantabrica (Catabrian
Mountains) to the northwest. The eastern and southern coasts of Spain border
the Mediterranean Sea. The varied topography makes for diversity in both climate
and natural resources.

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Spanish Culture
The discussion of Spanish culture would not be complete without
mentioning two of the most popular customs of Spain: flamenco and bullfighting.
These customs are synonymous with Spain throughout the world and hence have
become a part of its culture. They are an important part of any fiesta or carnival
in Spain.
• Traditionally, flamenco is an intense artistic expression that originated in
southern Spain. Song, dance, and guitar are blended into passionate rhythms
that are often improvised and spontaneous.
• Bullfighting had its first mention as a sport during the Greek and Roman
periods. Many northern Europeans are critical of bullfighting and condemn it
as a cruel blood sport. Most Spaniards, however, do not see it this way. To
them bullfighting is an exciting test of bravery, skill, and grace.
• The Spanish are known for eating late. Breakfast often consists of rolls, butter
or preserves, and coffee. Lunch, served between 2 and 3 p.m., is the main
meal of the day. Dinner is eaten after 9 p.m., often as late as midnight, and is
lighter.

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The Food
The Moors’ occupation of Spain for 750 years greatly influenced Spanish
culinary development.
• The Moorish invaders introduced the cultivation of rice; spices such as
saffron, cumin, and anise; nuts (especially almonds); and fruit such as figs,
citrus, and bananas.
• The Moors also introduced their own methods of food preparation. For
example, the technique of marinating fish in a strong, vinegary sauce and the
combination of sweet and spicy foods are of Arab origin. From the Spanish
conquests in the New World in the sixteenth century came eggplant, tomatoes,
potatoes, red and green peppers (both hot and sweet), and chocolate
The Spanish mainland

Broadly divided into five distinct regions: Green Spain, Central Spain, the
Pyrenees, Mediterranean Spain, and Andalusia.
1. Green Spain is located in the north and northwest and includes the regions
of Galicia, Asturias, Cantabria, and the Basque provinces. Galicia is known for
its abundance of seafood, especially scallops, hake, salmon, and trout. An elegant
fan-shaped sea scallop that the Galacians call vieira has flavor and history.
Signature dishes:
• Arroz con leche is a simple rice pudding made with famous rich and
creamy milk. The milk not used for bottling is used for some of the best
cheeses in Spain.
• Cabrales Blue soft creamy cheese that is wrapped in chestnut leaves and
stored in humid caves. Light green-blue veins develop to intensify its taste
and aroma. Cow, sheep, and goat’s milk is used.
• Blood sausage made with cow’s blood, bacon, and onions.
Basque cuisine has agriculture, pastoral, and fishery influences. Peas, beans,
green and red peppers, tomatoes, onions, and other mixed vegetables are the
stars of many Basque dishes.
• The Basque district curves around the Bay of Biscay and these waters
provide many varieties of fish and shellfish that include crab, hake, tuna,
cod, mussels, oysters, lobsters, edible sea barnacles, and baby eels, or
angulas.

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• Octopus that inhabit the deep bay waters also find their way to the table
as pulpo gallega.
• In Basque country, the people enjoy pintxos (tapas) twice during the day.
One is the aperitivo in the morning, and the other is the txikiteo, in the
evening. Examples of pintxos include tiny rolls filled with ham, grilled
eggplant, red peppers, various omelets, fish, sausage, fresh anchovies, as
well as croquettes and towering creations of potato salad, egg, mayonnaise,
and shrimp supported by a toothpick and topped by an olive.
• Bacalao, or dried salted cod, is a staple food that is affordable and can be
stored for days. All salt cod needs to be refreshed in water to remove the
salt that has preserved the cod. Cooks will first slap the fish against a hard
surface to break down the fibers and then leave it to soak for at least 24
hours, changing the water frequently. It is then simmered, or cooked with
vegetables, or pureed with cream, olive oil, and spices.
2. Central Spain is located on the vast Meseta plateau and includes the
provinces of La Rioja, Castile-Leon, Castile-LaMancha, Extremadura, and the
country’s capital, Madrid. Food here is a blend of Jewish, Muslim, and Christian
traditions producing a rustic style of cooking.
Dishes:
• Range from simple broths such as warm garlic soup (sopas de ajo) to more
complex winter dishes. Cocido Madrileno, or simply cocido, is one of
Spain’s notable dishes. Cocido is based on a large cauldron, which simmers
all day
• The meats used are chosen for their diversity; salt meat, fresh meat, and
sausage are used, as well as meat bones and trotters to add richness to
the stock.
• Caldo is a clear stock to which sherry is added.
• The pot also contains vegetables, the first being chickpeas, then onion,
garlic, and leek, and finally fresh vegetables.
• The order and manner of serving is governed by family tradition. Some
families like a large display, with everything served at the same time on
different platters, or it may be served in courses.
• The region is also well known for its roasts; lamb, veal, suckling pig,
byoung goat, and other meats are slowly cooked in wood ovens. The
Manchegos have great meat roasting traditions and have produced

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numerous recipes for cooking game, such as the gazpacho manchego (a
stew of partridge, hare, rabbit, and pheasant).
• This region produces some of the finest iberico pork and cheese products
in Spain. The foods are reminiscent of those described in Don Quixote,
prepared with saffron, honey, and manchego cheese.
3. The rugged mountain chain of the Pyrenees extends along the Spanish-
French border from the Bay of Biscay to the Gulf of Valencia. Throughout this
mountainous region there are upper meadows, pasture land, glacial lakes, and
streams.
• At the foot of the mountains lie a series of valleys that turn to fertile
orchards and vineyards at the Ebro river basin.
• The cuisine of this region is typically mountain cuisine. Trout and other
fish from mountain streams are cooked a la llosa: on a slate slab over hot
coals. Beef can also be prepared this way.
• Dishes made with rabbit, quail, partridge, venison, and duck are popular
as well. Wild mushrooms are also a local delicacy.
4. Mediterranean Spain includes the regions of Catalonia, Valencia, and Murcia.
The coastal or irrigated plains are home to citrus orchards and produce. Rice
fields, vineyards, olive groves, almond, fig, and citrus orchards are characteristic
of this area. Seafood and shellfish are abundant here.
• Catalan cuisine is the oldest, most well-known, most individual, and most
traditional cuisine in Spain. It is made up of seven primary ingredients:
olive oil, garlic, onions, tomatoes, nuts (almonds, hazelnuts, and pine
nuts), dried fruits (raisins and prunes), and herbs (oregano, rosemary,
thyme, and bay leaves).
• There are seventeen officially recognized varieties of chorizo in Catalonia.
It is usually made from lean pork, garlic, paprika, red bell peppers and red
chile pepper flakes.
• This region’s cuisine is as varied as that of most Spanish regions, but it is
a rice-growing land. The short-grain rice was mass-produced around the
city of Valencia as a result of the sophisticated irrigation system introduced
by the Moors.
• It was the poor peasant people of the Valencian region who first prepared
paella, Spain’s most famous dish.

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• Today paella has many variations, most commonly rice cooked with both
seafood and chicken or rabbit and then scented and colored with saffron.
Another variation is the paella negra (black paella), which is colored by
the ink from the squid
• The region of Valencia produces a wide variety of oranges, mandarins, and
lemons.
• Valencia is also the birthplace of the soft drink horchata, made from
something called a chufa, which translates as “tiger nut,” grown all over
eastern Spain.
• Horchata looks like an off-white milk, with a toffeelike aroma, and is
served cold.
• Valencia is the home of the famous Spanish candy, turron, thought to
have been introduced by the Moors. It is traditionally eaten at Christmas.
Turron is made by roasting almonds and slow-cooking them with honey
and egg white.
5. Andalusia in southern Spain is the largest of the country’s provinces.
Andalusia is the world’s largest producer of olive oil and its flavor is the
foundation of the region’s cooking.
• Black and green olives are grown on the same tree; green olives are simply
unripe black olives and are picked in October. Remaining olives ripen and
turn black, ready for picking in January or February.
• In Spain black olives are hardly ever eaten, being used mostly for making
oil. Green olives are harvested for eating as tapas or for use as cooking
ingredients. Tapas, the ageold custom in Spain originated in Andalusia.
• The word tapa literally means “cover” or “lid” and it is said that the first
tapas was simply a hunk of bread placed over the glass to keep out the
fruit flies.
• As the tradition developed, tapas became more elaborate small portions of
foods, both hot and cold, served in bars, bodegas, and tascas to accompany
a copa of fino (dry Spanish sherry), or draught beer.
• Tapas recipes vary according to the taste and gastronomic traditions of
each region. But the tapas most often served are usually those including
the many varieties of olives: green, Manzanilla, machacadas (crushed),
goradales (big), rellenas (stuffed), alinadas ˜(flavored), and
deshuesadas (stoneless), dry nuts, as well as many kinds of cold cuts.

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• Andalusia’s most famous contribution to world gastronomy is said to be
gazpacho. Traditionally gazpacho is known as peasant food consisting of
bread, olive oil, and crushed garlic. None of those forerunners of gazpacho
contained tomatoes, as tomatoes were unknown in Spain until after the
discovery of the New World.
• The Moorish influence is evident in some of the variations on the basic
theme, such as ajo blanco, made with ground almonds. The mountainous
province of Huelva in western Andalusia is famous for producing cured
hams from pigs fed partially or entirely on a diet of acorns. The hams hang
from the ceilings of most establishments, most with hooves still attached
and a small container attached at the bottom to catch draining fluids.
• The hams are taken down and placed on special clamps and very thin
slices are carved using a flexible and very sharp knife.
Basic Ingredients
• Olive oil - Spain is the largest producer of olive oil in the world, followed
closely by Italy. Greece is the third-largest producer, though it uses more
olive oil per capita than any other country.
TYPES OF OLIVE OIL
Extra-Virgin Olive Oil, Virgin Olive Oil, Unfiltered Olive Oil, Early Harvest
(Fall Harvest Olive Oil), Late Harvest (Winter Harvest Olive Oil), Refined
Olive Oil, Refined Olive-Pomace Oil, Olive-Pomace Oil, Light and Extra
Light Olive Oil,
• Spanish DO Cheeses
• Saffron The stigma of the purple crocus flower, intensely fragrant, slightly
bitter in taste. By soaking saffron in warm water, the result is a bright
yellow-orange solution.
• Sangria Red wine mixed with fruit juices.
• Sherry is a fortified wine from a small region of Spain, made from the
Muscat, Palomino, and Pedro Ximenez grapes.
Signature dishes
Food is to Spain as Picasso is to art; there’s no question that the two of
them belong together. Spanish foods are unique, hearty, and wonderfully
satisfying. Whether it’s a bowl of homemade stew on a cold day or a table spread

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with half a dozen tapas, this country knows exactly what it’s doing when it comes
to food. 13 Famous Spanish Dishes to Eat in Spain
PAELLA
Paella's bright yellow rice and the
different vegetables and meat, makes
it a colorful dish
GAZPACHO
Best described as a cold tomato soup
JAMÓN
is a cured ham made from either
mountain pig or black Iberian pig, the
latter of the two being more
expensive.
CHURROS
a sweet, popular snack of hot fried
dough coated in sugar crystals.
PATATAS BRAVAS
These are small, fried chunks of
potatoes with a generous topping of
fiery red sauce; you’ve been warned.
Some variations may come with a
creamy garlic sauce.
CHORIZO
This pork sausage joins jamón as one
of the most famous Spanish meats.
This is not just any ordinary pork
sausage — the secret ingredient is
smoked paprika and it gives the meat
a hearty kick.
TORTILLA ESPAÑOLA
a traditional omelet made only with
egg and diced and lightly fried
potatoes.

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SANGRIA
Sangria is a refreshing drink and
must try when in Spain.
PISTO
A sort of eggplant casserole-type dish,
topped with a Spanish twist of fried
egg and chorizo, pisto’s typical
ingredients include tomato, onion,
eggplant, red and green bell peppers,
and olive oil.
FABADA ASTRUIANA
is a rich, hearty Spanish style stew
that’s perfect for cold winter months.
This heavy dish of white beans, pork,
chorizo, and saffron is typically
served during the biggest meal of the
day, which in Spain, is lunch. It can
be presented as a starter, but can
certainly pass as a full meal.
CROQUETAS
Another favorite tapa and perfect bar
snack is this fried ball of delectable
goodness.
EMPANADA
This famous Spanish dish is
sometimes served like piece of pie or
wrapped up completely like a calzone.
Empanadas are savory, filling, and
one of Spain’s best comfort foods.
GAMBOS AL AJILLO
Literally meaning garlic with
shrimps, gambos al ajillo is a seafood
dish.
https://www.bookmundi.com/t/13-famous-spanish-dishes-to-eat-in-spain

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Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 8.3

Spanish Cuisine
Word hunt
Directions: Find and circle the famous Spanish dishes in Spain. The words may
be hidden in any direction. (10 pts.)
A B M K L A S D F R G G H T Y U
U E R F D R F H J L A L J P I O
P D F G R C H O R I Z O Q K I O
A B N M J U T R H P P O K H K L
E F G A M B O S A L A J I L L O
L S E R T Y U I O D C G H S E T
L W S I F E E T O C H U R R O S
A R A U V M Y Y H F O U T T G I
Y T N Y S P TY R J S S R D T Y P
H Z G T J A M O N A P I U J B M
I A R G G N F H R K L O T Y C N
O V I M N A U R T P I U Y I G B
P F A B A D A A S T R U I A N A
M D R T E A E Y I U H J D F S E
Test II.
Directions: Write the encircled Spanish dishes in alphabetical order and
enumerate each main ingredients on the space provided. (2 pts. each)

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Mediterranean Cuisine
Learning Outcomes:
1. Discuss the history interaction Mediterranean Cuisine;
2. Identify the common elements in Mediterranean Cuisine; and
3. Apply the Culinary Distinctions of the Mediterranean.
INTRODUCTION
The Mediterranean: A Geographic Region, a Climate, and a Cuisine Unlike
many other ethnic cuisines, Mediterranean cuisine is not the product of a specific
ethnic group or culture it is a label referring to the culinary trends shared by a
diverse array of peoples that live in the region around the Mediterranean Sea.
While Mediterranean cuisine is understood to be a unified culinary tradition in
this country, in reality, there is a vast amount of cultural variance in the cooking
found in this geographic region.
Mediterranean Cuisine: A Shared History of Interaction

Although Mediterranean cuisine isn’t governed by a single culture, it is
very much the product of cultural influence and exchange. The world’s earliest
civilizations bordered the Mediterranean Sea, their development bolstered by the
rich soil and temperate climate that made agricultural production thrive. As the
point of intersection between Asia, Europe, and Africa, with major civilizations
located in each area, the Mediterranean was geographically destined to become
a major trading hub. Traders exchanged cultural commodities like spices and
other food goods, resulting in the wide dissemination of certain ingredients
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throughout the cuisines of these disparate peoples. It was through this form of
cultural interaction that certain fundamental elements of Mediterranean cuisine
became popular throughout the region.
Conquest was another factor in shaping Mediterranean cuisines. The
different cultures of the Mediterranean came into direct contact as a result of the
empire-building efforts of various civilizations. Once one civilization overthrew
the government of another, they often imposed their own cultural practices upon
the conquered society. At the same time, there was inevitably a certain amount
of cultural persistence during conquest, often resulting in the amalgamation of
the conquering group’s culture with that of the conquered. As societies blended
together within the empire, culinary practices were adapted and conformed,
resulting eventually in the adoption of the current culinary identifiers of the
Mediterranean cuisine by people throughout the region.
Common Elements in Mediterranean Cuisine

The overarching characteristics of Mediterranean cuisine are largely
shaped by the climate and geography of the region. The sunny, mild
Mediterranean climate yields an agricultural bounty that heavily influences the
vegetable-dominant cuisines of the region.
The most universally used and prevalent ingredient in the cuisines of the
Mediterranean is olive oil. Olive trees are prevalent throughout the region, and
the distinctive oil is a major export of many Mediterranean countries. The
pungent, sometimes bitter oil works its way into a variety of dishes, and is used
both as a cooking agent and a dressing. Olives themselves are a regular
ingredient in Mediterranean cuisine, adding a punchy, fermented, acidity to
dishes.
Fresh vegetables dominate Mediterranean cuisine, with a wide variety
taking center stage in dishes throughout the region. While there is some cultural
variation, eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms,
okra, cucumbers, and a variety of greens and lettuces all flourish in this region
and are commonly used. Vegetables appear in dishes in a variety of forms: baked,
roasted, sautéed grilled, puréed, and served fresh in salads.
Meat is generally used sparingly in Mediterranean cuisine, and, in most of
the Mediterranean, tends to be grilled. The Mediterranean’s rocky terrain can’t
typically support larger herding animals like cows, limiting meat options to
smaller domesticates like goats, sheep, pigs, and chicken, as well as some wild

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game. Goat and sheep milk are also used in a variety of Mediterranean dishes,
primarily in the forms of yogurt and cheese.
Seafood is a more prevalently used protein source, appearing in variety of
dishes. The close proximity to the Mediterranean Sea provides easy access to
fresh seafood, which makes frequent appearances in dishes throughout the
region.
A preponderant use of fresh herbs characterizes Mediterranean cuisine.
The climate and geography of the region is naturally suited to growing
herbaceous plants, both indigenous and imported. While there is some cultural
variation in the use of certain herbs, overall the culinary traditions of the
Mediterranean use basil, oregano, thyme, rosemary, marjoram, parsley, dill,
mint, garlic, tarragon, fennel, cilantro, and saffron.
The Culinary Distinctions of the Mediterranean

Although there are common elements that unify the cuisines of the
Mediterranean, there are some significant regional and cultural differences. The
Mediterranean can be divided into three culinary regions: Eastern
Mediterranean, Southern Europe, and North Africa.
Eastern Mediterranean cuisine, which encompasses some Middle
Eastern cuisine, describes the culinary traditions of Greece, Turkey, Syria,
Lebanon, Israel, Palestine, and Egypt. Yogurt and fresh cheeses like feta, halumi,
and lebanah feature prominently in Eastern Mediterranean cuisine: yogurt
appears in a variety of sauces or as a condiment, while cheese can be either
cooked into dishes or eaten raw in a multitude of culinary contexts. The flavors
of parsley, sumac, mint, and lemon juice dominate the Eastern Mediterranean
cooking palate, while pomegranates and nuts are regular ingredients in sauces
and spreads. Grains take the form of rice or flat breads like pita and lavash.
Lamb, mutton, poultry, and goat meat are prominent proteins, and are typically
grilled—either whole, as skewered chunks of meat like kebabs, or ground and
skewered like kibbeh—or spit-fired like gyros. Bulgar wheat is also used,
predominantly in salads like tabouleh. Chickpeas are used in a variety of
contexts, often as a meat substitute, and can be cooked whole, ground into a
paste for a spread, or fried.
Southern European cuisine, which is found in Italy, Southern France,
and Spain, contains specific ingredients that distinguish it from the rest of
Europe’s cooking traditions and other Mediterranean countries. Unlike other

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Mediterranean cuisines, wine is a prominent element of Southern European
dining, both as a flavor enhancement in cooked dishes and on its own. Pork is
also consumed more by these countries than the rest of the Mediterranean, and
is more prevalent than goat, mutton, or lamb. Tomatoes, garlic, capers,
anchovies, mustard, anise, and pine nuts are used in a variety of combinations
to flavor Southern European dishes. A multitude of different grains are
consumed: leavened breads, pasta, and rice are staples.
North African cuisine is characterized by an abundant use of spices.
Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron,
cinnamon, cloves, chilies, saffron, and paprika in their cooking traditions.
Harissa and ras el hanout are two fiery spice mixtures used predominantly in
Moroccan cuisine, giving a characteristic heat to stews and sauces. Dried fruit
like dates, apricots, and raisins make frequent appearances in North African
cuisine, both on their own and in cooked dishes. Preserved lemons add a
characteristic salty, brined pungency to North African food. Couscous, granular
semolina that has the appearance of bulgur wheat with a rice-like texture, is a
popular North African grain, accompanying a variety of stews and meat dishes.
Lamb, mutton, and goat meat are the dominant protein in North African dishes,
although chicken, and even beef, make regular culinary appearances. The
Moroccan tagine, a slow-cooked stew of meat, vegetables, and sauce prepared in
a conical-shaped ceramic pot, is perhaps the most recognizable and popularized
of North African dishes: an aromatic, hearty, well-balanced dish.
Copyright TableAgent.com
© Restaurant Agent Inc.
https://tableagent.com/article/an-introduction-to-mediterranean-cuisine/

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Greek Cuisine
Learning Outcomes:
1. Discuss Greek cuisine;
2. Explain food preparation in Greece;
3. Give important elements in the cuisine of the Peloponnese;
4. Demonstrate the different Greek food; and
5. Apply the plate presentations.
INTRODUCTION
Like Turkey, Greece also lies at the crossroads of three continents. The
country is located at the southeastern corner of Europe on the southern part of
the Balkan Peninsula. Continental Asia lies to the east of Greece across the
Aegean Sea, and Africa lies south across the Mediterranean Sea. Greece is
famous for its jagged coastline bordered by the Aegean Sea on the east, the
Mediterranean Sea on the south, and the Ionian Sea on the west. In the north,
Greece shares a boundary with Albania, the former Yugoslav republic of
Macedonia, and Bulgaria. Its territory includes more than 2,000 islands in the
Aegean and Ionian seas, of which only 170 or so are inhabited.
The geography of Greece exercises an important influence upon the
political destinies of its population. Greece is one of the most mountainous
countries of Europe. Its surface is occupied by a number of small plains, either
entirely surrounded by limestone mountains or open only to the sea. Arcadia was
almost the only political division that did not possess some territory upon the
coast. Each of the principal Grecian cities was founded in one of these small
August 2020 193
plains and, since the mountains that separated it from its neighbors were lofty
and rugged, each city led solitary independence. Thus shut out from their
neighbors by mountains, the Greeks were naturally attracted to the sea, and
became a maritime people.
Greek Cuisine
As in every culture of the world, local culinary traditions are the reflection
of two interconnected factors, geography and history. The mainland cuisine of
Greece is primarily a nomadic shepherd’s cuisine. As recently as a generation
ago, shepherds moved on foot with their flocks twice a year, in mid-fall and mid-
spring, between the low-lying plains (where it was warmer) and the mountains,
where they spent their summers. Foraging, not farming, was the norm. Butter
and lard were the predominant fats, and cheese, yogurt, and myriad other dairy
products played a dominant role in those diets, as did meat. Vegetables were
typically wild greens, picked in and around nomadic settlements and often
turned into pies, one of the backbones of mainland Greek cooking. For an
itinerant shepherd, it was the most efficient food, a dish that could be easily
prepared from accessible ingredients, baked in makeshift portable ovens, was
satisfyingly filling, and could be carried with ease over long distances.

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There are several subcategories of Greek cuisine:
Cooking large casseroles, stews, grilled meat and seafood specialties, and
phyllo items (pites). Each type of cooking is represented by a specialty
restaurant. Tavernas can be found all over Greece and specialize in preprepared
casserole items (moussaka, pastitsio, vegetables stuffed with rice). Psistaries
serve only grilled meats. Pites, phyllo pastry pies stuffed with greens, are
generally considered as laiko, or village cuisine, made at home or purchased
from either a bakery or a street vendor specializing in one type of pita.
Meal Preparation
• Breakfast, or proeeno, is a light meal, usually eaten as early as 7 a.m. Many
people have only Greek coffee, which is a strong, thick mixture of fine
ground coffee, water, and sometimes sugar, boiled together. This may be
accompanied by a roll with butter, honey, or jelly.
• Lunch, or mesimeriano, is the main meal, eaten at home at 2 or 3 p.m.
Appetizers, meat or fish, salad, yogurt with honey, and fruit may be served
at a typical midday meal.
• Dinner is deipnon, usually eaten in the late evening, as late as 10 p.m.
• Most Greeks have appetizers, or mezedakia, in the early evening, before
dinner.
The word meze describes a form of socializing as much as a group of dishes.
• Drinking without eating is frowned upon in Greece. People gather in
ouzeries in the early evening not just for drinks, but also for mezethes to
tide them over until dinner.
• Meze is eaten throughout the Eastern Mediterranean, and Greek
mezethes share common flavors with the Turkish, Middle Eastern, and
North African varieties (nearly four hundred years of Ottoman rule left a
strong mark on the entire area).
• But this style of eating can be traced to ancient Greece; Plato’s writings
include descriptions of symposium spreads that would not be out of place
in an ouzerie today.
• Greek mezethes generally have robust or spicy flavors to stand up to
strong drinks. The hallmarks of Greek cuisine since antiquity—olives, fresh
vegetables, spit-roasted or grilled meats, dried and fresh fruit, oregano,
mint, yogurt, and honey—figure prominently.
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• Meze in seaside areas includes dishes like wood-grilled squid and octopus,
while the mountainous inland regions are known for pies stuffed with meat
and cheese.
Important elements in the cuisine
• Are tomatoes, garlic, onions, spinach, artichokes, fennel, lettuce, cabbage,
horta (wild greens), zucchini, eggplant, and peppers. Fruits are eaten either
fresh, or preserved by drying. Popular varieties include apricots, grapes, dates,
cherries, apples, pears, plums, and figs.
• The excellent quality of Greek herbs and spices
• Some of the best herbs grow there naturally: celebrity chefs choose chamomile,
mountain tea, tilio (lime blossom), sage, thyme, oregano, and basil above
others across Europe.
• Spices from Greece include sesame, white sesame, machlepi (the kernel of a
certain cherry; it has a pleasant, sweet and earthy aroma and is used to flavor
certain holiday breads), and cumin. The most valuable and expensive spice,
red saffron, is cultivated in Greece.
• There are certain defining flavors and combinations that make a dish
unquestionably Greek. Among them are lemon and dill; lemon and olive oil;
lemon, olive oil, oregano, and garlic; lemon and eggs (avgolemono); tomatoes
and cinnamon (in sauces); tomatoes, honey, vinegar, and dill; garlic ground
with mint (sometimes with the addition of walnuts); garlic and vinegar; anise
(or ouzo) and pepper; and olives, orange, and fennel.
• Garlic is indispensable to Greek cooking and is used in stews and other savory
dishes, but it most important in dipping sauces, such as skordalia and in
yogurt-based dips, such as tzatziki. Greeks enjoy the taste of garlic and nuts,
and there are several sauces that call for walnuts and garlic or almonds and
garlic.
• With documented production dating to sixth century B.C., honey has a special
resonance in Greece. It’s the basic sweetening ingredient in the Mediterranean
diet and Greece is one of the primary providers of honey in Europe.
• Wheat has been cultivated in Greece for thousands of years and is a staple of
Greek cuisine. It’s used to make a variety of breads including pita bread and
crusty whole-grain peasant bread.
• Bulgur, which is made from cracked whole wheat, is eaten as an
accompaniment to hearty stews or added to soups and salads.

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• Pasta, introduced to the Greeks by the Italians, is also a popular wheat-based
food. Another important grain food in the Greek diet is rice, which is used in
pilafs and bakes, served with stews, or wrapped in grape leaves to make
dolmades.
• Legumes such as chickpeas, lima beans, split peas, and lentils are used in
traditional Greek cooking. They are eaten either whole in stews, bakes, pilafs,
soups, and salads, or pureed and used as a dip or spread such as hummus.
• The most popular dried beans are the gigantes, or giant beans, which resemble
lima or butter beans but are bigger. These are made into casseroles, baked
with tomatoes and other vegetables, and sometimes served up simply boiled
with a little olive oil, lemon juice, and oregano.
• Greeks call the yellow split pea fava. The most common way to cook them is to
simmer the yellow split peas until they become creamy and dense, like mashed
potatoes. This is a classic Greek dish, usually topped with raw olive oil and
raw onions. In Santorini, fava is “married,” that is, it is served with a topping
of either stewed capers, another local specialty, or stewed eggplants. Once the
puree has been made, it can also sometimes be turned into fritters. Many types
of nuts are used in cooking or eaten as snacks, particularly pine nuts,
almonds, walnuts, and pistachios.
Meat, particularly large roasts, have been an important part of Greek

culinary history.
Today, Easter would be incomplete without lamb or kid on a spit, or its
kokoretsi (innards sausage), skewered and grilled outdoors. On the everyday table,
skewered meats are also prominent, in the form of souvlaki, sold all over the
country.
• Souvlaki, like the kebab, is made by skewering small chunks of meat,
usually pork or lamb, and grilling them over coals.
• Souvlaki may be made with or without slices of peppers, tomatoes, and
onions on the skewer.
• A souvlaki pita is wrapped in grilled pita bread together with tomatoes,
tzatziki, and onions.
• A gyros (also spelled giros) is like souvlaki pita, usually served wrapped in
grilled pita bread with one difference: gyros, which means round, is made
by stacking very thin slices of meat on a vertical skewer and grilling the
resulting cone on a rotisserie for hours, until all the slices meld together.
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To serve it, the gyro maker slices off thin pieces and wraps them in pita
bread with tomatoes, onions, and tzatziki.
• There are countless stews and stovetop meat preparations in the traditional
Greek culinary repertoire. Meat is expensive and so used sparingly, most
often in combination with other ingredients, such as vegetables, beans, and
rice or pasta.
• Moussaka is the best known of all Greek foods. It is a lamb and eggplant
casserole covered with a thick layer of bechamel sauce that is baked until
golden and crusty. It can be made ´with other ingredients besides lamb and
eggplant, using beef, or vegetables such as zucchini or potatoes.
Greece is surrounded by the sea, so fish and shellfish are an important part of
the diet. The most popular types of fish and shellfish include tuna, mullet, bass,
halibut, swordfish, anchovies, sardines, shrimp, octopus, squid, and mussels.
• This fish and seafood is enjoyed in many ways, including grilled and
seasoned with garlic and lemon juice, baked with yogurt and herbs,
cooked in rich tomato sauce, added to soups, or served cold as a side
dish.
Fresh and dried fruit are the usual dessert. Rich desserts and pastries, often
sweetened with honey, are mostly reserved for special occasions or eaten in small
amounts.
• Greek sweets made with fruits are a part of the Greek tradition and way
of life since they represent a warm welcome for the visitor to the friendly
environment of a Greek home. In the near past, these sweets were
usually homemade according to the art and secrets of each housewife.
They were called “spoon sweets” because the usual serving size was a
well-filled teaspoon.
• Most sweets were prepared at the time of year each fruit matured:
apricots, prunes, grapes, quince, bergamot, citrus, wild cherries, and
figs followed each other from early summer to late autumn.
• Other varieties such as pistachio, walnut, fig, and bitter orange used
fruit that was not yet fully ripe. Sometimes spoon sweets were made by
using vegetables (such as eggplants or tomatoes) or even flower petals
Wine is consumed regularly in Greece, but mainly with food, and in moderation.
Ouzo is Greece’s national drink.
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• Ouzo is made from a precise combination of pressed grapes, herbs, and
berries including aniseed, licorice, mint, wintergreen, fennel, and
hazelnut.
• It is usually served as an aperitif, but is also used in some mixed drinks
and cocktails. When mixing Ouzo with water it will turn whitish and
opaque.
There are many pies in Greece that fall into several broad categories
• Tiropita is a cheese pie. The filling is usually a simple combination of local
cheese, usually feta, and eggs.
• Hortopita is a category of pies, filled with seasonal, usually mild, greens.
In some, a little cheese is added.
• Kreatopita translates as meat pie. Pork, lamb, and some beef appear in
fillings from various regions. Chicken is also used as a filling for pies. These
are called kotopites.
• There are also some unusual pies filled with eggplant (thesalia) and with
pulses, such as lentils, which is a very old dish from Ipiros.
• Bourekakia are individual, hand-held pies that can be filled with cheese,
vegetables, or meat. They are either fried or baked and shapes vary.
• Glikes pites are sweet pies. Baklava falls into this category.
• Other dessert pies include galaktoboureko, a custardfilled pie almost
always prepared with commercial phyllo, not homemade and galatopita,
or milk pie, which is a classic country dish in Roumeli, Thesalia, and Ipiros.
• Often, trahana or rice is added to the filling of milk pies to make it more
substantial.
• There is also an unusual sweet Lenten pie found throughout Ipiros made
with rice and raisins.
Signature Dishes
Greece has long been a family holiday favourite with its beautiful blue
waters, child-friendly beaches and an abundance of delicious food made with
fresh ingredients. Make sure you sample all the country has to offer with our
pick of traditional dishes.
https://www.bbcgoodfood.com/howto/guide/top-10-dishes-try-greece

August 2020 199
Taramasalata
Olives and olive oil
Dolmades Each region in Greece – in fact, each

household – has its variation on
dolmades, whether it’s the classic vine
leaf parcel, or hollowed out vegetables
such as tomatoes, peppers and
courgettes, stuffed and baked in the
oven.
Moussaka
Grilled meat
Fresh fish

August 2020 200
Courgette balls (kolokythokeftedes)
Octopus Along harbours, octopuses are hung

out to dry like washing – one of the
iconic images of Greece. Grilled or
marinated, they make a fine meze
(appetiser), or main course stewed in
wine.
Feta & cheeses
Honey & baklava

August 2020 201
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 9.1

Greek Cuisine
Test I
Directions: Define the following word on the space provided. (1 pt. each)
1. Moussaka
2. Meze
3. Greek mezethes
4. Psistaries
5. Deipnon
Test II. Complete the table below with the common foods of European Countries.
( 15 points)

1.
Spices 2.
3.
1.
Herbs 2.
3.
1.
Flavors and combination 2.
3.
1.
Fresh and dried fruits 2.
3.
1.
Fish and shellfish 2.
3.

August 2020 202
10. How to Prepare signature dishes from European and Mediterranean

Cuisines :
10.1 Italy (pasta)

10.2 France (dessert)
10.3 Spain (Paella)
10.4 Greece (soup)
Steps

August 2020 203
TASK SHEET NO. 10
Tagliatelle con Ragu Bolognese
follow step by steps procedure in making Tagliatelle con Ragu Bolognese.
Ingredients:
2 tablespoons 1 ounce or 30 ml Olive oil
1 cup 6 ounces or 168 g Pancetta, 1/4 inch (.6 cm) dice
1 cup 4 ounces or 112 g Onions, 1/4 inch (.6 cm) dice
1/2 cup 2 ounces or 56 g Carrots, 1/4 inch (.6 cm) dice
1/2 cup 2 ounces or 56 g Celery, 1/4 inch (.6 cm) dice
1 1/4 cups 10 ounces or 280 g Lean ground beef
1/2 cup 4 ounces or 120 ml Italian white wine
2 tablespoons 1 ounce or 30 ml Tomato paste
1/2 cup 12 ounces or 360 ml Beef stock
1/2 cup 4 ounces or 120 ml Milk
To taste Salt and pepper
12 ounce or Fresh tagliatelle
1/2 cup 2 ounces or 56 g Grana Pandano or Parmigiano-Reggiano

Measuring spoon
Measuring cup
Spoon
Utility bowl
Wooden spoon
Food tong
Chopping board
Nonstick pan
Saucepan
Casserole
Colander
Stove
August 2020 204
Procedure:
1. Over low heat, combine the olive oil and pancetta. Cook until most of the fat
has been rendered, 3 to 5 minutes; do not brown the pancetta.
2. Add the onion and cook 3 minutes. Add remaining vegetables and cook until
evenly browned (caramelized), 5 to 7 minutes.
3. Add the ground beef and increase heat to medium. Cook, stirring frequently,
until browned but not dried out; be sure to scrape the bits off the bottom of the
pan.
4. Add the wine and cook 2 minutes.
5. Mix tomato paste and beef stock. Add to beef mixture and stir well. Bring to
a low simmer.
6. Simmer sauce 1 to 11/2 hours. During the cooking process (15 mintues into
the process), add the milk 2 tablespoons (1 ounce, 30 ml) at a time. After each
addition stir well and let cook 5 to 10 minutes before the next addition of milk.
The finished sauce should be rich and thick. Correct seasoning.
TO SERVE
1. Cook fresh taliatelle until al dente. Remove from the pasta cooking water
directly into the hot ragu. The sauce is a condiment; it should accent the pasta,
not overwhelm it.
2. Garnish with freshly grated Grana Pandano or Parmigiano-Reggiano.
Written test

August 2020 205
Tagliatelle con Ragu Bolognese
NO. 10
CRITERIA
YES NO
Did you…
1. Combined the olive oil and pancetta. Cooked until
most of the fat has been rendered into 3 to 5
minutes; do not brown the pancetta over low heat.
2. Added the onion and cook 3 minutes. Added
remaining vegetables and cook until evenly
browned (caramelized), 5 to 7 minutes.
3. Added the ground beef and increase heat to
medium. Cooked, stirring frequently, until
browned but not dried out; be sure to scrape the
bits off the bottom of the pan.
4. Added the wine and cook 2 minutes.
5. Mixed tomato paste and beef stock. Added to beef
mixture and stir well. Bring to a low simmer.
6. Simmered sauce 1 to 11/2 hours.
7. Cooked fresh taliatelle until al dente. Removed
from the pasta cooking water directly into the hot
ragu.
8. Garnished with freshly grated Grana Pandano or
Parmigiano-Reggiano.

August 2020 206
TASK SHEET NO. 11
Creme Brul èe´
follow step by steps procedure in making Creme Brul èe´.
Ingredients:
2 cups 16 ounces or 480 ml Heavy cream
6 Egg yolks
1/2 cup 4 ounces or 112 g Granulated sugar
1 teaspoon, or to taste Vanilla
Pinch Salt
4 tablespoons 2 ounce or 56 g Brown sugar

Measuring spoon
Measuring cup
Spoon and fork
Utility bowl
Wooden spoon
Hotel pan or food pan
Saucepan
Sheet pan
Paper line
Rolling pin
Stove
Oven
Procedure:
1. Place cream in a nonreactive pan and heat to the scalding point; remove from
heat.
2. Mix—do not whip—the egg yolks and sugar until combined. Gradually pour
in a little of the hot cream to temper the eggs. Add remaining cream, stirring
constantly; add vanilla and a pinch of salt; strain.

August 2020 207
3. Pour the custard into 4 (5-ounce) ramekins; be sure to fill the forms to the
top because, like any custard, it will settle slightly once it is cooked. Place
forms in a hotel pan, or other suitable container, and add hot water around the
forms to reach halfway up the sides.
4. Bake at 350◦F (175◦C) for about 30 minutes, or until the custards are set. Do
not overcook or you will have a broken and unpleasant finished product.
5. Remove from the water bath and let cool slightly at room temperature, then
refrigerate until thoroughly chilled.
6. Spread brown sugar over a sheet pan lined with paper, and dry in the oven
for a few minutes. Let cool. Use a rolling pin or dowel to crush the sugar and
separate the grains.
Reserve.
7. For the presentation, sift or sprinkle just enough of the dry brown sugar on
top of the custard to cover. Whip away any sugar that is on the edge of the
form. Caramelize the sugar in a salamander or under a broiler or use a torch.
8. Serve plain or garnished with fresh fruit or berries.
Written test

August 2020 208
Creme Brul èe´
NO. 11
CRITERIA
YES NO
Did you…
1. Placed cream in a nonreactive pan and heat to the
scalding point; remove from heat.
2. Mix—do not whip—the egg yolks and sugar until
combined. Gradually pour in a little of the hot
cream to temper the eggs. Added remaining cream,
stirring constantly; add vanilla and a pinch of salt;
strain.
3. Poured the custard into 4 (5-ounce) ramekins; be
sure to fill the forms to the top because, like any
custard, it will settle slightly once it is cooked.
Placed forms in a hotel pan, or other suitable
container, and add hot water around the forms to
reach halfway up the sides.
4. Baked at 350◦F (175◦C) for about 30 minutes, or
until the custards are set.
5. Removed from the water bath and let cool slightly
at room temperature, then refrigerate until
thoroughly chilled.
6. Spread brown sugar over a sheet pan lined with
paper, and dry in the oven for a few minutes. Used
a rolling pin or dowel to crush the sugar and
separate the grains.
7. Sifted or sprinkled just enough of the dry brown
sugar on top of the custard to cover. Caramelized
the sugar in a salamander or under a broiler or
use a torch.
8. Served plain or garnished with fresh fruit or
berries.

August 2020 209
TASK SHEET NO. 12
Paella Valenciana
follow step by steps procedure in making Paella Valenciana.
Ingredients:
2 ½ Cups Uncooked white rice
6 Cups Chicken stock, divided
3 Cloves
1 Tsp. chopped fresh parsley
½ Tsp. curry powder
5 Saffron threads
Salt and ground black pepper to taste
¼ Cup olive oil
1 Onion, diced
1 Whole chicken, cut into small pieces
2 Cups peeled and deveined small shrimp, dices
6 small lobster tails
½ pound clams in shell, scrubbed
1 Jar mushrooms, drained
1 Cup green peas
1 Can mussels

Measuring spoon
Measuring cup
Spoon and fork
Utility bowl
Wooden spoon
Frying pan
Stock pot
Knife
Chopping board
August 2020 210
Colander
Stove
Oven
Procedure:
1. Rinse the rice with cold water; drain; set aside.
2. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce
the heat to low, cover, and keep warm.
3. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper and
½ cup of the hot chicken stock together with a mortar and pestle until a smooth
liquid forms; set the seasoning liquid aside.
4. Heat the olive in a paella pan over medium-high heat; cook and stir the onion
until lightly browned.
5. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken
is no longer pink in the center, about 10minutes. Pour in the seasoning liquid.
6. Stir in the rice, pour in the hot chicken stock, and simmer until the rice is
nearly tender, about 15 minutes.
7. Add mushrooms, peas, and mussels; stir two times, and simmer for 10
minutes.
8. Remove from heat; cover and let stand until rice is soft and flaky, about 7
minutes.
9. Serve with garnish.
Written test

August 2020 211
Paella Valenciana
NO. 12
CRITERIA
YES NO
Did you…
1. Rinsed the rice with cold water; drain; set aside.
2. Bring the chicken stock to a boil in a saucepan
over medium-high heat, reduce the heat to low,
cover, and keep warm.
3. Worked the garlic, parsley, curry powder, saffron
threads, salt, black pepper and ½ cup of the hot
chicken stock together with a mortar and pestle
until a smooth liquid forms; set the seasoning
liquid aside.
4. Heated the olive in a paella pan over medium-high
heat; cook and stir the onion until lightly browned.
5. Stirred in the chicken, shrimp, lobster, and clams;
cook and stir until the chicken is no longer pink in
the center, about 10minutes. Pour in the
seasoning liquid.
6. Stirred in the rice, pour in the hot chicken stock,
and simmer until the rice is nearly tender, about
15 minutes.
7. Added mushrooms, peas, and mussels; stir two
times, and simmer for 10 minutes.
8. Removed from heat; cover and let stand until rice
is soft and flaky, about 7 minutes.
9. Served with garnish.

August 2020 212
TASK SHEET NO. 13
Fasolada soup (Greek soup)
follow step by steps procedure in making Fasolada soup (Greek soup).
Ingredients:
500g Dry white beans
3-4 carrots, finely chopped
1 Large red onion, finely chopped
3 Stalks of celery, finely chopped
130ml extra virgin olive oil
2 Tbsp. tomatoes puree
A pinch of paprika
Salt and freshly ground pepper

Measuring spoon
Utility bowl
Wooden spoon
Saucepan
Colander
Nonstick pan
Knife
Chopping board
Colander
Stove
Procedure:
1. To prepare the fasolada, place the beans in a saucepan with plenty of cold
water to cover them. Bring to the boil turn the heat down to medium and parboil
for 30-35 minutes, until slightly tender. Drain in colander and set aside.

August 2020 213
2. Finely chop the onion, celery and carrots. Add 3-4 tbsp. of olive oil in a deep
pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add
the tomato paste and continue sauntering for a minute.
3. Add the parboiled beans in the pan and pour in enough boiling water to cover
the beans and little bit more and blend lightly. Place the lid on and simmer the
fasolada for about 35 minutes, until the beans are tender.
4. Towards the end of cooking time, pour in the remaining olive oil and season
with salt and pepper. Boil for a few more minutes, until the soup becomes thick
and creamy.
5. Serve this traditional Greek bean soup while still streaming hot with a few
kalamata olives and of course some village bread.
Written test

August 2020 214
Fasolada soup (Greek soup)
NO. 13
CRITERIA
YES NO
Did you…
1. Placed the beans in a saucepan with plenty of cold
water to cover them. Bring to the boil turn the
heat down to medium and parboil for 30-35
minutes, until slightly tender. Drain in colander
and set aside.
2. Finely chopped the onion, celery and carrots.
Added 3-4 tbsp. of olive oil in a deep pan, added
the chopped vegetables and blend. Sauté for about
2 minutes and add the tomato paste and continue
sauntering for a minute.
3. Added the parboiled beans in the pan and poured
zin enough boiling water to cover the beans and
little bit more and blend lightly. Placed the lid on
and simmer the fasolada for about 35 minutes,
until the beans are tender.
4. Poured in the remaining olive oil and season with
salt and pepper. Boiled for a few more minutes,
until the soup becomes thick and creamy.
5. Served this traditional Greek bean soup while still
streaming hot with a few kalamata olives and of
course some village bread.

August 2020 215
Name:__________________________________________Date:______________________
Instructor: ____________________________Yr.& Sec.:___________ Score:_________
PRETEST NO. 4
AMERICAN CUISINE
Directions: Give what is being asked in each of the following statement/s

below. Write your answer on the space provided after each question. Write
legibly and use capital letters in writing your answers. (2 points each)
1. It is known as the true melting pot when it comes to staple ingredients from
chicken, wheat, corn, and bread.
➢ Answer: ________________________________________________________
2. The population group with the influence of Native Americans, Portuguese,

Spanish, and European.
➢ Answer: _______________________________________________________
3. The group of nations that are relatively small like Belize and Honduras that
can be found between the Pacific Ocean and Caribbean Sea.
➢ Answer: ______________________________________________________
4. It is a special Christmas celebration marked every night from December 16

until Christmas Eve.
➢ Answer: _____________________________________________________
5. It is usually made in the shape of an animal or star made of paper mache

loaded with special treats inside.
➢ Answer: _____________________________________________________
6. A popular indigenous beverage that is made with diluted thick corn meal
gruel.
➢ Answer: _____________________________________________________

August 2020 216
7. A dish that is served daily. It is made from corn dough that is formed with
water and work out to balls of various diameters; flattened to circle and baked.
➢ Answer: _____________________________________________________
8. These are tortillas with fillings of ones concoctions, rolled and covered with
sauce, topped with grated cheese.
➢ Answer: _____________________________________________________
9. These are fried tortillas topped with various ingredients.

➢ Answer: ________________________________________________________
10. It is a Native American bird believed to have been offered by the Indians to
the Pilgrims.
➢ Answer: ________________________________________________________
11. A bitter plant that is similar to kale or spinach, and a staple vegetable of
cooking in the South.
➢ Answer: ________________________________________________________
12. It is the largest country of the South America, comprising nearly half of the
continent.
➢ Answer: _______________________________________________________
13. The national dish of Brazil.

➢ Answer: _______________________________________________________
14. Brazilian coffee that is similar to espresso or tinto.

➢ Answer: _______________________________________________________
15. It is a traditional Christmas dish in Brazil. It is a salted cod stew served with
heart of palm soup, fried bananas or boiled plantains in syrup.
➢ Answer: _______________________________________________________

August 2020 217
Test II. Complete the table below with the commonly eaten foods in Central
America. ( 20 points)
1. ______________________________
A. Beverages
2. ______________________________
3. ______________________________
4. ______________________________
B. Meat, poultry, and eggs
5. ______________________________
6. ______________________________
7. ______________________________
C. Fish and shellfish
8. ______________________________
9. ______________________________
10. _____________________________
D. Fruits
11. _____________________________
12. _____________________________
13. _____________________________
E. Vegetables
14. _____________________________
15. _____________________________

August 2020 218
16.______________________________
17. _____________________________
F. Seasonings 18. _____________________________
19. _____________________________
20. _____________________________

August 2020 219
American Cuisine
Learning Outcomes:
1. Discuss the overview of culinary practices in American Cuisine;
2. Show the factors affecting in culinary practices in American Cuisine; and
3. Appreciate American Cuisine.
INTRODUCTION
American cuisine is one delicacy that’s hard to define, given that it was
introduced and influenced by immigrants over the early years. From Northeast
to Mid-Atlantic, Southern to Southwest, the eccentric blend of exotic food
eventually made America what it is today: a unique myriad of steak houses,
sandwich shops and burger joints.
A true melting pot when it comes to staple ingredients – from chicken,
wheat, corn, and bread – these components are key in just about any
quintessential American food. The most recognizable ones are the all-time
classics such as pizzas, burgers, hotdogs and pot pies. However, when it comes
to defining the cuisine by locality, it is a different matter altogether.
https://www.unileverfoodsolutions.com.my/en/chef-inspiration/knorr-world-cuisine/western-
trends-and-tips/introduction-to-american-cuisine.html
Central America
Latin America refers to the vast area on the world map that includes South
America, Central America, and Mexico. As a population group, they are the called
the “Latinos”. The history of each country has influenced cultural foods that are
August 2020 220
mixtures of Native American with Portuguese, Spanish, and European foodways
and cuisine. Many Latin American nations import food from all over the world,
adding to their indigenous and local food supplies. Thus, it is a “melting pot” of
cultures, just like North America (USA and Canada). The Latinos are mostly
Spanish speaking and are Roman Catholics.
There are seven independent countries that are comprise Central America:
Belize, Costa Rica, El Salvador, Guatemala, Honduras, and Panama. The last one
connected to Colombia of South American continent, while Belize and Guatemala
share borders with Mexico.
Central American nations are relatively small: Belize is the smallest and
Honduras is the largest of them all. They are between the Pacific Ocean and
Caribbean Sea. The Panama Canal provides the essential link for ships to pass
from the Caribbean Sea to the Pacific Ocean.
The countries with Caribbean shores are subject to hurricanes and heavy
rainfall. The interior areas of nations along the Pacific Ocean have less rainy
days. The areas with low elevations are always hot and humid due to their
tropical latitude. The comb of heat and extensive swampy areas, give health
problems caused by insects, parasites and other microorganisms. The name
“Mosquito Coast” in Nicaragua originated from the epidemic loss of life from
malaria and other tropical diseases.
There are two tectonic places that had caused damaging earthquakes and
volcanic eruptions. Among the active volcanoes are Poas in Costa Rica and
Pacaya in Guatemala.

August 2020 221
Arable land and fertile soils are scare and farmers raise only subsistence
levels of agricultural products for beans, maize (corn), and certain kinds of fruits
and vegetables. However, there are fruits and vegetables that are raised
abundantly in the tropical climate and are export produce, such as pineapple,
bananas, citrus, and coffee.
The major religion throughout Mexico and Central America is Roman
Catholicism. Initiated by Spanish friars who came with the conquerors in the
Colonial era, the church has been dominant as a powerful economic base and in
celebrating festivities since then. The strong emphasis on the family and
extended families observed throughout Central America and California (in the
USA) has been fostered by the teachings of Spanish friars.
North America
North America is a vast continent with Canada and continental United
States of America (hereon will be written as USA) as the biggest countries. Alaska
and Hawaii are the states that belong to the USA, but are remote islands from
continental USA. Sometimes, Hawaiian residents refer to continental USA simply
as the Mainland.
The climate, terrain, vegetation, and soil of Canada and USA are as varied
as the people who have immigrated to their shores.
The majority of early Canadian settlers were French and British. Since
their arrival, many other Europeans have found a new way of life in Canada. In
recent years, large settlements of Asians have immigrated to Canada and have
settled along the Pacific Coast, adding their culture to the country.
August 2020 222
The big Oceans surrounding the North American Continent are the Pacific
Ocean to the west and the Atlantic Ocean to the east. To the south of the USA is
the Gulf of Mexico. These bodies of water are significant sources of a wide variety
of seafood.
Although Mexico is usually considered part of North America, we have
included it under the Central American section because its cooking and culture
are more closely related to the countries of Central America rather than to
Canada and the US. There is, however, considerable cultural overlap between
Mexico and its northern neighbors, and Mexican foods like enchiladas,
guacamole, tacos, tamales, tortillas, etc. are quite popular and have joined the
fast foods chain throughout North America.
South America
South America is the fourth largest continent in the world composed of
12independent countries. Its land area is more than the whole of USA Mainland.
The continent has three major land areas: the Andes Mountains, the Central
Plains, and the Eastern Highlands. The Andes Mountains is the world’s largest
range, stretching almost across the length of the continent from Peru down to
the most southern tip of Chile. Pampas (grassy plains), selvas (rain forests),
hardwood forests, and deserts cover the rest of the landscape.
The bodies of water surrounding the South American continent are the
Caribbean Sea to the north, the Pacific Ocean to the west, the Atlantic Ocean to
the east, the Drake Passage to the south. There are many large lakes and
waterfalls. The 12 countries that comprise South America are Argentina, Bolivia,
Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay,
and Venezuela.

August 2020 223
South America lies in the Southern Hemisphere or south of the equator
and its seasons are opposite those of the countries just discussed that are located
in the Northern Hemisphere. Winter generally begins in June and ends in
September. Summer months are from December to March. Although most land
areas are arable, only one-third actually farmed. Argentina and Brazil have the
largest farms in the world and export bananas, grains, sugarcane and sugar, beef
and cacao and coffee. The small farms produce enough for local use.
South America is an enormous continent with the characteristic long
rugged mountain range of the Andes. The famous Amazon River with its
rainforest in the equatorial belt in the northeaster region of South America is the
focus of universal attention now relating to global warming.
The downpours in the rainforests are too heavy to sustain agricultural
activities. Preserving the forests is better for ecology rather than developing the
area for agriculture. Fortunately, South America has vast land areas for raising
crops and livestock, although there are also some arid lands in Argentina and
Paraguay that are not suitable for cultivating produce.
The northern part of South America lies north of the equator and climate
there has significant effects on the lifestyle and health of the population. The
highlands at the north end of the Andes in Ecuador, Colombia, and Venezuela
create a temperature relief from the tropical heat of the Caribbean region. More
details of the topography of the South American countries will explained under
each nation relating them to food supply/availability.
Throughout South America, Roman Catholicism prevailed due to the
dominance of the various catholic orders that included Dominicans, Jesuits, and
Franciscans. They established missions independently and had encouraged the

August 2020 224
people to build churches for the community’s place of worship. Religious
celebrations are the most important holidays and traditional foods are served
after church rites. You will seat the festive foods for each South American nation.

USA Cuisine
Learning Outcomes:
1. Define United State of America;
2. Identify the food supply and foodways in United States American Cuisine;
3. Perform the nationwide, popular American foods and
3. Appreciate the holidays celebrated in United States of America.
INTRODUCTION
The USA is one of the largest countries in the world bounded by the Atlantic
Ocean to the east, Pacific Ocean to the west, and the Gulf of Mexico to the south.
The country neighbor at the northern borders is Canada while the south is
Mexico. There are 48 states in continental United States. Hawaiian Islands and

August 2020 225
Alaska are the two last states added to the Union. The main land by the
Mississippi River.
As expected of a vast continent, the terrain is extremely varied with
mountains, plains, valleys, rivers and lakes and some desert areas. Skilled
manpower, advanced agricultural methods, and highly technology in developing
natural resources are significant factors in the country’s strong economy. There
are four seasons, with varying length of the time and when each season begin
and ends according to the state’ location. The climate can be extremes according
to the location of the states, e.g., temperate the East Coast, arid and hot in the
Southwest, and long winter months in the north close to the Canadian border.
There are lots of rainy days in Washington States and little rainfall in Nevada.
Some states are visited more often by hurricanes than others. Many national
parks and forests are preserved. Spectacular historic scenes are numerous,
making the USA one of the most frequented places for tourists.
United States of America
Acclaimed as the “Land of Promise”, the United States of America became
populated mainly by immigrants from all over the world. They brought with them
their ancestral culinary practices, blending with traditional American food
habits, thus forming mixed regional cultural foods as evident from the succeeding
discussions. Because of intermarriages and acculturation, the USA is known as
the “melting pot” of cultural foods.
Food supply and Foodways
In the United States, the soil is rich, with fruitful orchards, fertile plains,
and enormous herds of cattle roaming grasslands that are as large as one of the
countries of the world.
• The largest food exports consist of wheat, soybeans, corn, and livestock
and meat products.
• The USA is a big donor for food staples during emergencies in countries
that suffer food shortages due to disasters like the tsunami, drought,
famine, or in war-torn areas.
• New processed foods are added to the market at least 1,000 kinds a year.
Infrastructure and efficient transport by air, sea or land all contribute to
the marketing of distribution of food and related products throughout the
nation as well as the different parts of the world.
• Modern household appliances have made the task of cooking
comparatively easier and faster.

August 2020 226
• Typical American cuisine is unsophisticated, concerned with content
rather than form.
• Regional cooking of certain ethnic populations still observe the food culture
from ancestral heritage account for differences of culinary practices
throughout the USA.
Nation-wide, popular American foods

Hamburgers and Fries
Meat loaf or steak with baked or

mashed potatoes
Hot dogs
Roast beef and barbecues
Fried chicken or pork chops

August 2020 227
Oatmeal
Ready to eat dry cereals, with milk,

butter, cheeses of many varieties
candies and chewing gum
“As American as Apple pie”

Is known descriptive phrase when
one speaks about something
typically American
Fast-food chains of Hamburgers, hotdogs, fried chicken and fish fillets,

now include other ethnic foods like pizza, tacos, and even Chinese/Japanese
foods. Several fast foods chains (USA) are now franchise in major cities all over
the world.
Holidays
The big holidays celebrated throughout the USA are Thanksgiving Day,
Independence Day.
• Thanksgiving Day – always serve Roast Turkey with all the trimmings and
accompaniments to celebrate the survival of Pilgrims from England and
Ireland in their new environment.
• Easter Sunday and Christmas Day – Roast Turkey is also served but the
main dishes are also served, like Glazed ham and Yams. Favorite dessert
are apple pie, pumpkin pie, cakes and cookies decorated for the occasion
and ice creams.
• Independence Day – is always on July 4, which is mid-summer season
for most states. Picnics or cookouts are popular informal ways to celebrate.
Ending with fireworks in the evening.
• Barbecues of all kinds fill the air (hamburgers, hot dogs, chicken, steaks
and pork chops) with chips, relished, tomatoes and onion slices, potato,
coleslaw, pasta salads.
August 2020 228
• Tex-mex celebration – leans more on ethnic Mexican food combined with
the cuisine of Texas and neighboring southern states.
• In all occasions, popular beverages are coffee, soft drinks (pops), and
holiday punch and fruit juices. Beer is available for the adults in informal
occasions. For formal dinners, wines and spirits are served.
Other festive occasions when traditional foods are served or given as gifts are
Valentine’s Day, Mothers’ Day, and Fathers’ day. Children look forward to
Halloween when children are dressed in colorful costumes and ask for “treats or
tricks”. Snacking foods (candies, chocolates bars and cookies) are the customary
treats given by neighbors or relatives and friends in school.
Name: _____________________________________________Date:_____________________
SELF -CHECK NO. 11.1

USA Cuisine
Essay
Directions: explain each questions, before you begin writing, read the passage
carefully and plan what you will say. Your essay should be as well organized and
as carefully written as you can make it. (5 pts. each questions)
a. Explain the saying “American as Apple Pie”

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
b. Explain the United State of America “The Land of Promise”

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______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
c. Explain “Treat or tricks”

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Mexican Cuisine
Learning Outcomes:
1. Discuss the food in Mexico;
2. Identify foodways in Mexico and Central America;
3. Demonstrate the signature dishes in Mexico and Central America; and
4. Appreciate the foods commonly eaten in Mexico.

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INTRODUCTION
Long and narrow, Mexico forms what looks like a curved horn between the
United States to the north and Guatemala and Belize to the south. To the west
is the Pacific Ocean. The Gulf of Mexico and the Caribbean Sea lie to the east.
Two huge mountain ranges, the Sierra Madre Occidental to the west, and the
Sierra Madre Oriental to the east, run the length of the country, forming a giant
V. Between these mountain ranges lie a series of plateaus. The plateau in the
north is largely desert land, while the long central plateau father south is more
fertile. Near the tip of the horn, the Yucatan Peninsula juts into the Atlantic
Ocean. A long, narrow peninsula called Baja dangles from California’s southern
border. The southern coasts are home to tropical rain forests and jungles. With
most of its eastern and western borders being on the coast, some Mexican cuisine
is based on seafood. There are good grazing areas in the north, with some fertile
agricultural land to the south; however, between arid conditions and challenging
terrain, only 12 percent of the country gets enough rain for crops
The Food
Although it is very diverse among the various Mexican regions, Mexican
food is rich in color and flavor. Areas along the ocean are famous for their
abundant mariscos (seafood dishes). Inland and highland mountain areas are
famous for stews, intricate sauces, and corn-based recipes. Desert areas have
cultivated delicacies of different sorts. In some desert regions, for example, there
are numerous dishes containing varieties of cactus plants. While Mexico is made
up of thirty-one states and one federal district, the country can be divided into
six regions: northern Mexico, central Mexico, southern Mexico and the Gulf of
Mexico, the Yucatan Peninsula, the Pacific Coast, and the Baja Peninsula.
Religion
Christmas is the best time for special celebrations. A traditional feature is
the posadas in Mexico that is marked every night from December 16 until
Christmas Eve. Processions every night during the week simulate Mary and
Joseph knocking at the doors seeking shelter, until a home lets them in and the
party begins with singing, dancing and eating.
A piñata usually in the shape of an animal or star made of paper mậchế
or clay loaded with treats is the main attraction and is broken by someone

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swinging a broom handle while blindfolded until the treats are broken out.
However, the traditional gift giving is done on January 6, day of the Epiphany.
Semana Santa or the week before Easter is the most people get a week-
long break. Secular activities like making a trip or going to a resort, beach, or a
vacation with distant family members are added to religious service. Foods
served are their traditional meat dish (roast lamb, goat or cabrito, pork, llama,
or beef), popular starchy accompaniments, vegetables and desserts.
Other holidays, are Cinco de Mayo ( May 5th) to celeb rate the defeat of
the French at Puebla in 1862, and Easter Sunday. In Guatemala, alfombras (a
carpet made outdoors using flower petals and sawdust to create lovely colorful
designs) is displayed.
All Saint’s and All Souls’ Days are also observed throughout the region by
lighted candles and bringing breads shaped to resembles skulls and skeletons in
honor of their departed loved ones.
Pilgrimages to religious shrines and honoring the Patron Saint’s Day have
been done for centuries.
Foodways
Foods commonly eaten in Mexico and Central America are flavorful blend
of the native plants and fish from Indian plants and fish from Indian tribes
mingled with pork, other meats, spices and many kinds of European ingredients
brought in mostly Spaniards.
Menu patterns are influenced by economic conditions, ranging from very
poor to the very wealthy families in rural and urban areas. Occupations and other
lifestyles factors affect eating habits and food choices. Availability of food supply
depends on the weather, terrain, and agricultural methods.
Breakfast (desayuno) is light in the cities before go to work (simple
breakfast is a sweet bread, filled tortilla or small tamale and coffee. Rural folks
have to work in farms and do heavy chores eat a big breakfast mostly of starchy
staples.
The main meal is the comida eaten in mid-afternoon followed by a siesta.
It consist of a soup, main dish with accompaniments and side dishes, ending
with a rich dessert (flan, a caramel milk custard, is a most popular).
For the merienda (late afternoon snack after the siesta), something sweet
like buñuelos, and other sweet rolls and pastries are enjoyed with a beverage,

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usually a coffee or hot chocolate. An indigenous beverage called atole, is a
popular drink. It is made with diluted thick cornmeal gruel.
Because of the late afternoon snack, supper (cena) is served about 8 to 9
p.m. and may be left-overs or simpler recipes of main dishes. The current popular
merienda-cena buffets combine the afternoon snack and supper into one
dinner.
Signature dishes
Corn, a hardy cereal that is easily grown, is the foundation of the Central
American countries and Mexico. Wheat and rice were added later introduced by
Spaniards. Various types of bean, chilies, tomatoes and squash of early Indians
that were simply prepared, have been modified when conquerors came who
brought lard (Manteca) from pork, onions, garlic, and other spices.
Many ways of preparing corn are still popular now. Some of them are:
Tortillas
Are served daily it is made from masa
harina from grinding corn that is soaked
in lye. Dough is formed with water and
worked out to balls of various diameters;
flattened to circle and baked.
Tacos are tortillas (fried or soft) filled with
ground or chopped meats, chopped
tomatoes chilies, and greens, moistened
by Mexican salsa. Grayed cheeses or sour
cream may be variations for the salsa.
Enchiladas
Are tortillas with fillings of one’s
concoctions, rolled and covered with
sauce, topped with grated cheese. A
popular filling id refried mashed beans.
Quesadillas
Are tortillas with a thin layer of cheese
and other fillings, then folded into half to
make a turnover that is baked or fried.

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Flautas
Are small tortillas filled with mixtures of
one’s choice, rolled tightly like the
diameter of a Crayola or pencil and fried
until crisp.
Chalapas
Are fried tortillas topped with various
ingredients.
Chilaquiles
Are made by shedding fried tortillas first,
then topping with various mixtures, and
then covered with salsa.
There are many kind of chilies grown in Central America and Mexico. They
are founds in a wide variety of recipes in soups, main dishes, salads, and salsas.
The most popular main dish is stuffed green peppers (chiles rellenos).
A variety of green long hot peppers is typically used. Care is taken handling
them, because they could burn the hands, mouth and eyes when cutting the fruit
and removing the seeds and interior veins.
Beans are also staple foods usually boiled or fried and mixed with rice and
other vegetables. Lard is the preferred cooking fat. Milk and milk products,
including butter are not commonly consumed daily, with the exception of cheese.
Perhaps the most popular corn recipe in other part of the world is tamales.
It is cornmeal dough with various fillings, wrapped in cornhusks. Banana leaves
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may be used where they are abundant. The wrapped pieces are steamed until
done.
Mexican Sauces are prepared with a variety of ingredients. The most

popular is red tomato salsa even in the United States. The latest business report
stated that the sales volume for bottled Mexican salsa has surpassed catsup! The
chilies and spices used depend on preferred degree of hotness from mild to very
hot. Other vegetables and herbs are added like garlic, onions, bell peppers, fresh
tomatoes, cilantro (coriander), and green onions leaves.
Food commonly eaten in Mexico

Food Group Common Foods
Milk/milk products Milk (cow, goat) evaporated milk. Hot
chocolate; atole, unripened cheeses
Meats, poultry, and eggs Meats: Beef, goat, pork (including
Chicharrones and variety cuts0
Poultry: chicken, turkey
Eggs: chicken
Fish and seafood Camerones (shrimp), huachinago (re
snapper). Other firm fleshed fish.
Cereals and grains Corn: masa harina, pozzole, tortillas;
wheat: breads, rolls, pan dulce, pasta; rice
Fruits Avocados, bananas, cheimoya, coconut,
granadilla (passion fruit), guava, lemons,
limes, mangoes, melon, orange, papaya,
pineapple, plantains, strawberries, zapote
Vegetables Cactus, chillies, corn, jicama, onions, peas,
potatoes, squashes, squash blossoms,
tomatillos, tomatoes, yucca
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Fats and oils Butter, margarine, lard (Manteca), corn oil
Seasonings Anise, nuts, pumpkin seeds, cilantro,
cinnamon, cumin, cocoa, garlic, mace,
onions, peppers
Nuts seeds, legumes Pine nuts, pumpkin seeds, sesame seeds,
bean (pinto, navy, kidney, garbanzo, etc)
Beverages Atole, beer, coffee, hot chocolate, soft
drinks, mescal, tequila, whiskey wine
Sweeteners Sugar, brown sugar, syrup
Name: _____________________________________________Date:_____________________

Mexican Cuisine
Matching type
Directions: Read the statements carefully, Match the definition in Column A with
the correct answer in column B. write your answer on the space provide.
Column A Column B
_____1 this is made from masa harina from grinding a. Chalapas
corn that is soaked in lye. b. Chilaquiles
_____2. Shedding fried tortillas and topped with
c. Enchiladas
various mixtures, and then covered with salsa.
_____3. Small rolled tortillas and filled with mixtures d. Flautas
of one’s choice. e. Quesadillas

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_____4. Fried tortillas topped with various ingredients. f . Tortillas
_____5. Tortillas with fillings rolled and covered with
sauce, topped with grated cheese.
Completion
Directions: Think at least one commonly food eaten in Mexico and write in Menu
pattern below. (2 pts. each)
MENU PATTERN
Breakfast (desayuno)
Main meal (comida)
Merienda
Beverage
supper (cena)

Brazil Cuisine
Learning Outcomes:
1. Discuss Brazil cuisine;
2. Identify foodways in Brazil cuisine;

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3. Demonstrate the festive foods in Brazil; and
4. Apply the table etiquette/manner.
INTRODUCTION
Brazil is the largest country of South America, comprising nearly half of
the continent. It is the largest coffee-growing nation of the world and has about
one-third of the world’s iron reserves. Brazil is a leading industrial nation in Latin
America and is rich in quartz crystals and other minerals. The Amazon River is
its main attraction and is the world’s largest rainforest.
Brazil cuisine
The cuisine of a nation is determined largely by the societies, customs and
traditions within that culture as well as by accessibility and availability to certain
foods and ingredients.
Because Brazil is such a melting pot of colours, languages and customs,
its cuisine is similarly varied. In addition, the various types of dishes and
ingredients used depend on the geographical location within Brazil.
In general, root vegetables are commonly used. Fruits grow well in the
tropical and sub-tropical conditions and are also, therefore, used extensively,
even in savoury cooking. Mangos, papayas (also known as paw paws), guavas,
granadillas and pineapples are all firm favourites.
Foodways
• This huge country offers a cuisine as diverse as its regions and climates,
with the staples being rice and beans. Manioc is used as flour and
seasoning. Many dishes show their African roots.
• Most commonly eaten starchy foods include rice, beans, yams, potatoes,
pastas, bread, and couscous.

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• Many kinds of meats, fruits and vegetables are available for the daily
menus. Empanadas of Brazil are usually stuffed with shrimp and
seafoods, rather than meats.
• Brazil national dish is feijoada, a black bean casserole, with pork hock
and sausage links, seasoned with cumin, chopped onions and flavored
with lime juice. It is served with rice and a side dish of fruit salad. It is
reserved for festive occasions.
• There are now variations to the recipe of feijoada, such as the use of
smoked beef tongue and pork cuts.
• Brazilian coffee, the beloved cafezindo, is “way of life”. It is a strong coffee

similar to espresso or tinto and is served in demitasse cups.

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Festive foods
• Most Brazilians are Roman Catholic descendants of Spanish and
Portuguese settlers, who brought in African slaves to work on the
plantations.
• Along with indigenous Indians, they celebrate holidays with blending of the
“old and new worlds”. The most important event is the famous pre-Lent
Carnival.
• During the three-day carnival, people parade in the streets in outlandish
costumes.
• The non-stop eating, singing, and dancing after the parade are held in
masquerade balls.
• The festivities come to an end with the “Cremation of Sadness”, which is
an African ancestral and spirit worship to remember the dead. Graves are
decorated with flowers and food is brought along.
• Brazil’s national dish feijoda, a meat-bacon-potao-black stew, is eaten
leisurely for 2 to 3 hours, followed by a siesta.
• The most popular side dish is an orange salad, larangas.
• Acaraje or black-eyed fritters is always served during carnivals. A Brazilian
version of fish stew is a non-meat dish.
• The traditional Christmas dish in Brazil is miscada de bacalhau, a salted
cod stew served with heart of palm soup, fried bananas, or boiled plantains
in syrup.
• The Brazilian coffee, cafezinho, is prepared all the night. Making a good
cup of coffee is considered an art in Brazil.
• Many cooks recommend that the water is not boiling point, but brought
just below the boiling point. Stir in the coffee grounds and let stand for two
minutes, not longer.

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• Café com leite (coffee with milk) served at breakfast, is half coffee and half
milk. Sugar in on the side.
• In plantations, the African cooks developed many Creole-style sweet and
cakes, adding coconut, coconut milk, and nuts.
• They create names that are un usual, such as alhos de mulato (Mulatto’s
eyes), delicia de donzela (maiden’s delight), and bem casados (happily
married).
• The African slaves also popularized the eating of greens like kale and
collard, as fresh or dried leaves. Flavor of the cooked greens are enhanced
with lard, bacon, or sundry cuts of smoked pork.
Table etiquette/manner
• Do not talk with food in your mouth. It is considered extremely rude.
• Try not to make noise when eating, as it may make people around you
uncomfortable.
• In more formal settings, do not place your elbows on the table.
• It’s common to say “bom apetite” before you begin to eat.
• Use the fork in your left hand and the knife in your right hand.
• Use your utensils for all types of food, even pizza, sandwiches, and French
fries. Food is very rarely eaten with bare hands, since it is considered
unhygienic to do so.
• If you do decide to eat food with your hands, wrap it in a napkin so your
fingers aren’t touching it.
• Do not cut with your fork, and be sure to rest the utensils on your plate if
not using them.
• After every sip you take of your drink, wipe your mouth on your napkin. If
you forget, at least try to wipe your mouth several times throughout the
meal.
• Keep both hands above the table.
• Do not drink directly from a bottle or a can. Always pour your drink into a
glass.
• When offered food, say “yes, thank you,” or offer a polite excuse as to not
offend the person.

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• Absolutely never belch at the table, and be subtle about sneezing and
coughing (be sure to cover your face with your hands). If you have to blow
your nose, leave the table and go to the bathroom.
• Toothpicks can be used at the table, but behind your hand or a napkin.

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Name: _____________________________________________Date:_____________________

Brazil Cuisine
Modified True or False

Directions: Read the statements below. Write TRUE if the underlined word is
correct and it is incorrect; write the correct answer on the space provided for.
________________1. It is common to say “bom apetite” before you begin to eat.

________________2. Do not place your hands on the table in formal settings.
________________3. Brazil cuisine is such a melting pot of colours, languages and
customs.
________________4. Before every sip you take of your drink, wipe your mouth on
your napkin.
________________5. Toothpicks can be used at the table, but behind your napkin.
________________6. Feijoada is the Brazil national dish.
________________7. Use the spoon in your left hand and the knife in your right
hand.
________________8. Cafezindo is “way of health”.
________________9. Empanadas usually stuffed with shrimp and seafood’s, rather
than meats.
________________10. Manioc is used as flour and seasoning.

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Australian/Oceana cuisine
Learning Outcomes:
1. Discuss the overview of culinary practices in Australian/Oceana Cuisine;
2. Show the factors affecting in culinary practices in Australian/Oceana Cuisine;
and
3. Appreciate Australian/Oceana Cuisine.
INTRODUCTION
Australia, New Zealand, New Guinea and thousands of smaller Pacific
Islands are sometimes known collectively as Oceania. This whole area includes
vast parts of the Pacific Ocean, stretching from the warm seas north of the
equator all the way south to the chilly waters of Antarctica. Oceania nations
include Fiji, Kiribati, Marshall Islands, Micronesia, Nauru, Palau, Samoa,
Solomon Islands, Tonga, Tuvalu, and Vanuatu.
Culinary Practices in Australian/Oceana Cuisine

Food in Australia
Because Australia was colonized by people from England most of their
cuisine is based in that of Great Britain. There are plenty of meat pies, steaks -
steak is a staple in the Australian diet- and grilled chicken, often accompanied
by vegetables. Some exotic meats like kangaroo, crocodile, or buffalo might also
appear in an Australian menu. Seafood like mud crabs or yabbies (shrimp) are
also well-liked. Australia major cities are on the coast, so they always have the

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freshest seafood. With such a huge range of fresh produce, Australia can boast
of one of the finest cuisines in the world.
Eating outdoors is popular and most Australian houses would have

barbecues. Aussies also share the British tradition of afternoon tea which
consists mainly of sandwiches and cookies with tea or juice to drink.
In Australia there are a lot of immigrants -in the 50s they were from Italy
and Greece, in the 70s it was Vietnam and Asia- so Australians appreciate a
whole range of foods and are not averse to stealing from them all. In the 60's
finding a packet of dried pasta in the supermarket was a thrill. Nowadays you
can find arborio rice or Malay, Indian or Thai curry pastes in any small town
supermarket. Italians brought their love of coffee with them, and in the past 15
years this has grown to be one of Australia’s biggest love affairs, black, strong
coffee always with the cream floating on the top.
We bring you some recipes from Australia, so you can cook like they do
down under. Anzac biscuits, Aussie version of the Scotish rolled oat biscuits, are
a popular snack, and you can also enjoy other recipes, such as Lamington cakes,
have them with a cup of strong coffee, bread swagman's damper style, a
refreshing balmain bug salad or surf 'n' turf Aussie style.
Food in New Zealand

Though there is a love for fish and chips inherited from British settlers,
New Zealand cuisine - varied, young and fresh - it is relatively new in the world
of food and this relative youth brings a willingness to experiment with dishes.
Newly picked ingredients from its fertile farms and sea make it fresh. New
Zealanders feel relaxed at meal times and meals progress slowly; that’s the way
they like it.
Who does not know about New Zealand lamb? But there is also pork,
venison, salmon, oysters, paua (abalone), mussels and some varieties of New
Zealand clams, kumara (sweet potato) and kiwis. Kiwi cuisine would be New
Zealand’s.
https://world-food-and-wine.com/oceania-and-food
Factors affecting in culinary practices in Australian/Oceana Cuisine

Oceania is a region made up of thousands of islands throughout the
Central and South Pacific Ocean. It includes Australia, the smallest continent in
terms of total land area. Most of Australia and Oceania is under the Pacific, a
August 2020 245
vast body of water that is larger than all the Earth’s continental landmasses and
islands combined. The name “Oceania” justly establishes the Pacific Ocean as
the defining characteristic of the continent.
Oceania is dominated by the nation of Australia. The other two major
landmasses of Oceania are the microcontinent of Zealandia, which includes the
country of New Zealand, and the eastern half of the island of New Guinea, made
up of the nation of Papua New Guinea. Oceania also includes three island
regions: Melanesia, Micronesia, and Polynesia (including the U.S. state of
Hawaii).
Oceania’s physical geography, environment and resources, and human
geography can be considered separately.
Oceania can be divided into three island groups: continental islands, high
islands, and low islands. The islands in each group are formed in different ways
and are made up of different materials. Continental islands have a variety of
physical features, while high and low islands are fairly uniform in their physical
geography.
https://www.nationalgeographic.org/encyclopedia/oceania-physical-geography/

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Australian Cuisine
Learning Outcomes:
After reading this Information Sheet, you must be able to:;
1. Identify foodways in Australian cuisine;
2. Show the popular foods commonly consumed in Australia;
3. Demonstrate popular Australian food; and
4. Appreciate typical meal and menu patterns.
INTRODUCTION
Australia is the smallest, flattest continent of the world and the lowest in
altitude. It is located in the Southern Hemisphere. For an idea of its land area, it
is about as large as the continental United States of America (Mainland, USA)
making it the sixth largest country in the world and the only country that is also
a continent. The four surrounding bodies of water are: the Indian Ocean is to the
west, the Pacific Ocean is to the east, Timor and Coral Seas to the north, and the
Southern Ocean to the south.
Its nearest island neighbor to the southeast is New Zealand. To the
northeast is Indonesia, and to the southwest is Papua New Guinea. Some writers
consider Australia a part of Southeast Asia in the map and usually referred to as
the country “down under”, ie. Down under the equator. The people living in
Australia are called “Aussies” the name Australia is derived from the Latin word
Australis meaning “southern”.
There are two masses of land: Mainland Australia and Tasmania.
Mainland Australia is much larger and divided into five states: New South Wales,

August 2020 247
Victoria, Queensland, Western Australia, and South Australia. A high-speed
train trip takes almost 3 days (66 hours) to cross Australia coast to coast.
Tasmania, the sixth state is an island separated from mainland Australia by the
Bass Strait (see map).
Because of the two great oceans surrounding the Australia continent, the
coastline is extensive. Along the Pacific Ocean is a low plain with beaches and
jagged cliffs. Travel agencies advertise Australia as “the land of sunshine, blue
sea, white sand, and good life”.
Foodways
There is a great variation of culinary practices depending on the country
where the immigrants came from food choices are also affected by the climate
and kinds of ingredients available.
A wide selection includes indigenous/local and exported food commodities
prepared in different ways. Examples of mixed cuisine are spicy dishes of
immigrants from India, Hungary, and Indonesia who introduced an assortment
of seasonings; kidney and Steak Pie from England, and regional recipes from
France, Italy, and Spain.
Understandably, with the four oceans/seas around Australia, many kinds
of fish and shellfish are abundant. Unusual meat sources from domestic livestock
and wildlife are plentiful. There are about 50 kinds of kangaroos and some
species are killed for hide and meat. In the early 1990s, states began to legalize
the selling of kangaroo meat in the groceries.
During summer months, people like to eat outdoors in air-conditioned
cafés and restaurants. Beach picnics are popular in milder warm weather or
outdoors in the parks groceries.
Popular Foods
Australia is the sixth largest beef and veal producer of the world. Sheep
provided meat and wool. Australian cattle are learner that those in the USA
because they are pastured-fed rather than grain-fred. Tasmania is achief
exporter of cheese, butter and powdered milk. Victoria is called “The Garden
State” because it is the main producer for flowers, apples, pears, and citrus fruits
that are shipped to many countries. Chicken, seafood, and potatoes are the most
commonly eaten foods. Wheat is the most important grain crops, followed by
barley, rice, oats, and sorghum. Sugar cane and roots crops are also abundant.

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The following lists are foods commonly consumed in Australia:
FOOD GROUP COMMON FOOD
Cereals and grains Wheat products, rice dishes, and breakfast cereals
(oatmeal, cream of wheat or dry ready-to-eat cereals).
Fruits Tropical fruits like bananas, kiwi, papaw, plums,
passion fruit, pineapple, citrus fruits, melons and
berries, grapes, apples, pears, peaches.
Vegetables Carrots, cauliflower, lettuce, cabbage, spinach, celery,
green beans, peas, tomatoes, and herbs, indigenous
tomato product called akudjura (ground bust tomato).
Legumes and nuts Beans from local and outside sources. Nuts: cashews,
chestnuts, hazelnuts, peanuts, and walnuts. Bunya-
bunya nuts similar to chestnuts with pine nut.
Wattleseed has a mixed flavor of hazel nuts, coffee and
cacao beans. Macadamia nut is world famous.
Meats Beef, Mutton and lumb, chicken, and pork, kangaroo
meat.
Fish and Shelfish Shark, whiting, sea trout, crabs, shrimp, lobster and
crayfish
Baked goods Wheat, rice, oat, barley major crops. Bread or side
dishes to accompany dishes, and dessert items.
Beverages Coffee, tea, fruit juices, and punch, alcoholic (beer
white wine)
Sugars Honey, corn syrup, and maple syrup
Seasonings and other Garlic, onions, ginger, pepper, spices.
flavoring
Australia’s 10 most popular traditional foods (6th May 2020 by Skyscanner)

Trying local food is a big part of any holiday. Whether you're new to
Australia, you're showing a friend round or you just want to expand your own
horizons, Australia has plenty of unique food options to suit all tastes.

August 2020 249
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Chicken Parmigiana
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This classic Aussie chicken dish
Barbecued snags (aka sausages)
Traditional Australian sausages are
usually pork or beef, but if you’re feeling
adventurous, there are other animals to
sample. Wrap a slice of bread around your
snag and top it off with some fried onions
and your favourite sauce.
Lamingtons
the lamington is a modest square-shaped
sponge dipped in chocolate and coated
with desiccated coconut.
A burger with ‘the lot’
Pavlova
both Australia and New Zealand lay claim
to inventing this famous dessert, created
in honour of the Russian ballerina Anna
Pavlova’s visit to Australasia in the 1920s.
Meat pies
Traditional Australian pie should be
hand-sized, filled with mincemeat and
gravy, and topped with tomato sauce. A
gourmet version with mashed potato and
mushy peas is also popular, but any other
variant surely falls under a different
category.
Barramundi
Vegemite on Toast
Pumpkin soup
Best served in the colder months, and
easiest to find when you head south,
there’s something incredibly satisfying
about a bowl of pumpkin soup eaten by
the fire.
Grilled kangaroo
his Australian food is closest to beef.
However, kangaroo has more protein and
iron than beef, and fewer calories and fat
content. It’s also a good source of omega-
3.

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Typical Meal and Menu Patterns
• A typical breakfast (Aussies called it their brekkie) consist of eggs and snag
(sausages). Individuals who like a heavy brekkie have a plate of steak or
pork chops and snags.
• Lunch may be a sanger (sandwich) or fish and chips (French fries). Meat
pies are also favorite lunch meals.
• For dinner or supper, beef, lamb, pork, chicken, and seafood are served
generously.
• Strong black tea is called a “billy” and non-carbonated soft drinks are
called cordials. Soda is the term for carbonated drinks.
• For dessert, one may have icy poles (popsicles), lollies (candies), and baked
goods.
• The most popular are still fruits in any form or preparation. Kiwi sherbet
and fruited gelatin or ice cream are tops.
• Aussies’ caramel squares are full of dried fruits and nuts. Cookies (called
bickies) are snack items with one’s favorite drink.

August 2020 253
Name: _____________________________________________Date:_____________________

Australian Cuisine
Identification
Directions: Read and identify the common food below and write the group of food
belong on the space provided.
1. Maple syrup :____________________

2. Plums :____________________
3. Bunya bunya :____________________
4. Crayfish :____________________
5. Akudjura :____________________
6. Punch :____________________
7. Pepper :____________________
8. Mutton :____________________
9. Oatmeal :____________________
10. Bread :____________________
Essay
Directions: Explain the question below. Write your answer on the space provided.
(5 pts.)
a. Explain “Australia the land of sunshine, blue sea, white sand, and good life”.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

August 2020 254
New Zealand Cuisine
Learning Outcomes:
1. Discuss New Zealand cuisine;
2. Identify foodways in New Zealand cuisine;
3. Demonstrate the festive foods in New Zealand; and
4. Appreciate the importance of its cuisine.
INTRODUCTION
New Zealand lies in the southern part of the Pacific Ocean. Its nearest
neighbour is Australia which is around 1,600 kilometres (ca. 994 miles) away.
Two large islands called the North Island and South Islands are the main islands
of New Zealand, but there are many surrounding smaller islands of which the
combined land area is 268,000 sq. kilometres (103,500 sq. miles. New Zealand
is about the same size as the UK or Japan.
New Zealand’s landscapes are spectacular and include the South Island’s
Southern Alps which are bigger in area than the European Alps as well as
glaciers, steep fiords and complex sounds. The North Island is volcanic and has
every type of volcanic feature including a super volcano. Both islands have
majestic lakes, lush rainforests, and high tussock plains.
New Zealand experiences four seasons. Summer starts in December and
ends in February, although March is also a warm month. Winter lasts from June
to August, but September and October can also be cold. New Zealand has a
temperate climate and the climate is also maritime meaning that it is affected by
the sea. This accounts for less extreme differences in temperature between
August 2020 255
seasons as you would otherwise find on continents, although there are two areas
that are classified as continental which is the centre of each main island. New
Zealand also has a large variety of micro-climates which are variations of the
temperate climate. These variations are pronounced and the result of
mountainous that run up the spine of both islands with westerly winds
depositing moisture on the west of both islands leaving drier lands to the east.
The north of New Zealand is frost free making it suitable for growing some tropical
fruit while on the South Island, there exist large areas of perpetual snow and
glaciers within the Southern Alps. https://campervan-hire-new-zealand.com/new-zealand-
geography-and-climate/
New Zealand's cuisine

has been described as Pacific Rim, drawing inspiration from Europe, Asia
and Polynesia. This blend of influences has created a mouth-watering range of
flavours and food in cafes and restaurants nationwide. For dishes that have a
distinctly New Zealand style, there's lamb, pork and cervena (venison), salmon,
crayfish (lobster), Bluff oysters, whitebait, paua (abalone), mussels, scallops,
pipis and tuatua (both are types of New Zealand shellfish), kumara (sweet potato),
kiwifruit, tamarillo and pavlova, the national dessert.
Its distinctiveness is more in the way New Zealanders eat, generally
preferring as relaxed and unaffected as possible, in keeping with the laidback
Kiwi psyche. https://www.tourism.net.nz/new-zealand/nz/cuisine-and-dining
Foodways
• From the topography, climate, and historical notes previously discussed,

food supply for most edible commodoties is more than adequate for the
country and surpluses are exported.
• Cultural foods are influenced by the diversified ethnicity of ancestral
settlers and business activities with traders. In general, New Zealanders
eat nourishing foods, although fast food chains are become popular.
• The pride of New Zealand i an indigenous cream soup made with toheroa,
a rare shellfish found in the black sands of the North Island and South
Island beaches. Clams may be a substitutes.
• Vegetables are served for lunch and supper. Many Asians who settled in
New Zealnd have influenced the cooking of the original inhabitants.
• Peanut sauce has becme popular as toping for steamed vegetables

August 2020 256
Favorite recipes
Beef roll steaks Dairy products kiwi

Festive Foods
Within the majority being Christians, the most important holidays are
Easter Sunday and Christmas Day.
• The feast is always roast lamb glazed with honey, seasoning are ginger,
onions, salt, and pepper.
• Vegetables like carrots and cauliflower are the popular accompaniments.
New Zealanders are fond of vegetables and on festive occasions, there are
always several kinds served with the main dish.
• Plum pudding ice cream cake is the traditional dessert.
• Hangi, the traditional cooking method of Maoris is still used for festive
occasions. Food is cooked in an underground oven called umu. A hangi
meal includes lamb, chicken, pork, potatoes, yams, vegetables, and
steamed puddings.

August 2020 257
• Pavlova, is the national dish is NZ. It is a dessert item made with egg
whites, sugar, vanilla and a small amount of vinegar. It is a soft meringue
served with whipped cream toping and garnished with kiwi.
• Sports are always big event in NZ. The country’s golf courses, yacht racing,
rugby team, tennis players, and crickets games are famous all over the
world of sports. Undoutedly, favorite food items and drinks are served.

August 2020 258
Name: _____________________________________________Date:_____________________

New Zealand Cuisine
Modified True or False

Directions: Read the statements below. Write TRUE if it is correct and FALSE if
it is incorrect; write the correct answer on the space provided for.
_________________1. New Zealand experiences four seasons.

_________________2. The traditional cooking method of Maoris is still used for
joyful events.
_________________3. Hangi is a soft meringue served with whipped cream topping
and garnished with kiwi.
_________________4. New Zealanders eat nourishing foods.
_________________5. Summer starts in February and ends in December.
_________________6. Festivals are always big event in New Zealand.
_________________7. A Hangi meal includes lamb, chicken, pork, potatoes, yams,
vegetables, and steamed puddings.
_________________8. Vegetables like carrots and cauliflower are the popular
accompaniments.
_________________9. The feast is always roast lamb glazed with honey, seasoning
are ginger, onions, salt, and pepper.
_________________10. Many Asians who settled in New Zealand have influenced
the cooking of the original inhabitants.

August 2020 259
13. How to prepare signature dishes from American and Australian Cuisines:
13.1 USA (Hamburger and fries)
13.2 Mexico (Nachos with guacamole)
13.3 Brazil (Hearts of Palm Soup)
13.4 Australia (Meat Pie)
Steps

August 2020 260
TASK SHEET NO. 14
Hamburger with fries
follow step by steps procedure in making Hamburger with fries.
Ingredients:
1 pound ground Lean (7% fat) beef
1 large egg
½ c minced onion
¼ c fine dried bread crumbs
1 tbsp. Worcestershire
1 0r 2 cloves garlic, peeled and minced
½ tsp. salt
¼ tsp. pepper
4 hamburger buns (4 inch wide), split
¼ c mayonnaise
¼ c ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

Measuring spoon
Measuring cup
Utility bowl
Wooden spoon
Nonstick pan
Knife
Chopping board
Colander
Stove or barbeque grill

August 2020 261
Procedure:
1. In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic,
1/2 tsp. salt, and ¼ tsp. pepper until blended. Divide mixture into four equal
2. Portions and shape each into a patty about 4 inches wide.
3. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high
heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds);
close lid on gas grill. Cook burgers, turning once, until browned on both sides
and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
4. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds
to 1minute.
5. Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato,
burger, onion, and salt and pepper to taste. Set bun tops in place.
6. Serve with fries
Written test

August 2020 262
Hamburger with fries
NO. 14
CRITERIA
YES NO
Did you…
1. Mixed ground beef, egg, onion, breadcrumbs,
Worcestershire, garlic, 1/2 tsp. salt, and ¼ tsp.
pepper until blended in a bowl. Divide mixture into
four equal
2. Portioned and shaped each into a patty about 4
inches wide.
3. Layer burgers on an oiled barbecue grill over a
solid bed of hot coals or high heat on a gas grill
(you can hold your hand at grill level only 2 to 3
seconds); close lid on gas grill. Cooked burgers,
turning once, until browned on both sides and no
longer pink inside (cut to test), 7 to 8 minutes
total. Remove from grill.
4. Layer buns, cut side down, on grill and cooked
until lightly toasted, 30 seconds to 1minute.
5. Spread mayonnaise and ketchup on bun bottoms.
Added lettuce, tomato, burger, onion, and salt and
pepper to taste. Set bun tops in place.
6. Served with fries

August 2020 263
TASK SHEET NO. 15
Nachos with guacamole
follow step by steps procedure in making Nachos with guacamole.
Ingredients:
440g. canned red beans, rinsed and drained
4 tbsp. ready-made tomato salsa
250g. corn chips
2 cups/250g. grated cheddar cheese
1 ½ c/375g. ready-made tomato salsa, extra
4 tbsp. sour cream
Guacamole:
1 large avocado
1 spring onion, finely chopped
1 small tomato, finely chopped
1 tbsp. lemon juice
Freshly ground pepper

Measuring spoon
Measuring cup
Utility bowl
Pastry blender
Wooden spoon
Nonstick pan
Knife
Chopping board
Stove or barbeque grill
Oven
Procedure:
1. Preheat oven to moderate 180°C (350°F/Gas 4).

August 2020 264
2. Combined beans and salsa; divide mixture between four ovenproof serving
plates.
3. Cover with corn chips and grated cheese.
4. Place in the oven for 3-5 minutes, until cheese has melted.
5. To assemble, spoon extra salsa onto melted cheese; top with guacamole and
sour cream.
6. To make Guacamole: Cut the avocado in half discard the skin and stone.
7. Mash the flesh lightly with a fork and combine with spring onion, tomato,
lemon juice and pepper.
8. Serve with presentation.
Written test

August 2020 265
Nachos with guacamole
NO. 15
CRITERIA
YES NO
Did you…
1. Preheated oven to moderate 180°C (350°F/Gas 4).
2. Combined beans and salsa; divide mixture
between four ovenproof serving plates.
3. Covered with corn chips and grated cheese.
4. Placed in the oven for 3-5 minutes, until cheese
has melted.
5. Assembled spoon extra salsa onto melted cheese;
top with guacamole and sour cream.
6. Make Guacamole: Cut the avocado in half discard
the skin and stone.
7. Mashed the flesh lightly with a fork and combine
with spring onion, tomato, lemon juice and
pepper.
8. Served with presentation.

August 2020 266
TASK SHEET NO. 16
Hearts of Palm Soup
follow step by steps procedure in making Hearts of Palm Soup.
Ingredients:
2 tablespoons 1 ounce or 28 ml Butter
1 cup 4 ounces or 112 g Leeks, thinly sliced, white parts and 1 inch (2.5
cm) green, washed well
1 tablespoon or 7 g All-purpose flour
1 tablespoon or 7 g Cornstarch
1/4 teaspoon or 1 g White pepper
14 ounces or 392 g Hearts of palm
2 cups 16 ounces or 470 ml Chicken stock
1 cup 8 ounces or 235 ml Milk
To taste Salt and pepper
For garnish Sweet paprika or cayenne pepper

Measuring spoon
Measuring cup
Utility bowl
Wooden spoon
Nonstick pan
Knife
Chopping board
Stove
Procedure:
1. Heat butter over low to medium heat; sauté leeks 3 minutes; do not color. ´
2. Add flour, cornstarch, and white pepper; toss to coat.
3. Add hearts of palm and stock; bring to simmer and cook 25 minutes or until
hearts of palm are tender.
4. Puree mixture until smooth.
August 2020 267
5. Strain using a small-hole china cap and return to a clean pan.
6. Add milk and bring to boil; reduce to simmer and cook 3 minutes.
7. Correct seasoning and serve with a sprinkling of paprika or cayenne on top.
Written test

August 2020 268
Hearts of Palm Soup
NO. 16
CRITERIA
YES NO
Did you…
1. Heated butter over low to medium heat; sauté
leeks 3 minutes; do not color. ´
2. Added flour, cornstarch, and white pepper; toss to
coat.
3. Added hearts of palm and stock; bring to simmer
and cook 25 minutes or until hearts of palm are
tender.
4. Pureed mixture until smooth.
5. Strained using a small-hole china cap and return
to a clean pan.
6. Added milk and bring to boil; reduce to simmer
and cook 3 minutes.
7. Corrected seasoning and serve with a sprinkling of
paprika or cayenne on top.

August 2020 269
TASK SHEET NO. 17
Aussie meat pie
https://www.bestrecipes.com.au/recipes/aussie-meat-pie-recipe-2/34l4qr5q
follow step by steps procedure in making Aussie meat pie.
Ingredients:
1 onion finely chopped
500g beef mince
1 cup water
2 beef stock cubes
1/4 cup tomato sauce
2 tsp Worcestershire sauce
1 pinch salt and pepper *to taste
3 tbs plain flour
1 sheet short crust pastry
1 sheet puff pastry
1 egg to glaze

Measuring spoon
Measuring cup
Utility bowl
Wooden spoon
Rolling pin
Dough cutter or scissor
Nonstick pan
Knife
Chopping board
Pie plate
Oven
Procedure:
1. Cook meat and onion until meat is well browned.
August 2020 270
2. Add ¾ cup water, stock cubes, sauces and seasonings.
3. Bring to the boil and simmer for 15 minutes
4. Blend flour and the remaining water, add to meat, bring to the boil and
simmer for 5 minutes. Cool.
5. Line a pie plate with the shortcrust pastry.
6. Spoon in the cooled meat mixture. Moisten edges of pastry with water.
7. Top with puff pastry, pressing down to seal the edges, trim and glaze with
egg.
8. Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a further 25
minutes until golden.
Written test

August 2020 271
Aussie meat pie
NO. 17
CRITERIA
YES NO
Did you…
1. Cooked meat and onion until meat is well brown.
2. Added ¾-cup water, stock cubes, sauces and
seasonings.
3. Bring to the boil and simmer for 15 minutes
4. Blended flour and the remaining water, add to
meat, bring to the boil and simmer for 5 minutes.
Cool.
5. Lined a pie plate with the short crust pastry.
6. Spoon in the cooled meat mixture. Moisten edges
of pastry with water.
7. Topped with puff pastry, pressing down to seal the
edges, trim and glaze with egg.
8. Baked at 230C for 15 minutes. Reduced heat to
190C and bake for a further 25 minutes until
golden.

August 2020 272
Job Sheet No. 1
Complete courses from different countries
Directions: Review the definition of each courses below. For final performance
plan recipes, you want to prepare by choosing a menu in different countries to
complete the courses below. Make sure; you guided by the rubric for the
assessment. It is also be part of your compilations.
At the end of your project/compilation make a reflection and share what
you have learned and experienced at the end of the semester.
• Starter
In this course, a welcoming appetizer that induces hunger is given to the guests.
Also, the guests can prefer soups accompanied with the bite-size savory snacks
as side orders in this course.
• Main Course
During this course, main dishes with vegetables or meats accompanied with rice
and breads are served. In some cultures, such as Indian, the main dish is
accompanied with salads.
• Dessert
This menu displays puddings, cakes, tarts, ice creams, smoothies, fondues,
sundaes, sweet pies, and ice creams and frozen yogurts along with their
respective prices.
• Beverage Menu
This menu includes variants of tea and coffee, hot chocolate, juices, milkshakes,
mocktails, and so on. The wine menu includes wines, beers, liquors, types of
water, cocktails, and spirits with their respective serving quantities and prices.
Notes:
Salads form an important part of diet in France. A typical French meal has an
addition of Salad Course. It is often accompanied by other courses such as Fish
Course and Cheese Course. There are cultures where people prefer to take one
dish meal with no elaborate and distinguished courses of food.

August 2020 273
Prepare a Side Dish or Appetizer
JOB SHEET PERFORMANCE CRITERIA CHECKLIST NO.
1.1
CRITERIA
YES NO
Did you…
1. Gathered ingredients
Given a written recipe, determine all ingredients
needed for recipe and take to work area.
2. Followed and completes recipe instructions or
instructions
3. Gathered tools/equipment
Determined all tools and equipment needed for
recipe and take to work area.
4. Practiced proper safety and sanitation techniques
5. Washed hands thoroughly prior to beginning food
prep and after touching face or clothes.
6. Read the recipe given and follow the written
directions listed.
7. Measuring, chopping, and otherwise preparing the
ingredients, job assignments, rubric
8. Serving Skills
Selected proper serving container for items
prepared (cup, plate or bowl, proper size, etc.)
Transfer food to serving container safely and
neatly.

August 2020 274
Prepare a Main course
1.2
CRITERIA
YES NO
Did you…
instructions
directions listed.
8. Serving Skills
neatly.

August 2020 275
Prepare a Dessert
1.3
CRITERIA
YES NO
Did you…
instructions
directions listed.
8. Serving Skills
neatly.

August 2020 276
Prepare a Beverage
1.4
CRITERIA
YES NO
Did you…
instructions
directions listed.
8. Serving Skills
neatly.

August 2020 277
KEY ANSWER
Pre-test no. 1
1. c 11. b 21. b 31. f
2. d 12. c 22. b 32. c
3. a 13. c 23. d 33. i
4. c 14. d 24. b 34. g
5. c 15. b 25. d 35. b
6. d 16. c 26. c 36. h
7. c 17. b 27. a 37. j
8. d 18. a 28. d 38. a
9. b 19. b 29. c 39. d
10. b 20. c 30. a 40. e
Pre-test no. 2
1. a Milk – milk from goat, Cereals/Grains- Seasonings- allspice,

2. c sheep, camel, cow, Bulgur wheat, wheat, anise, basil, bay leaf,
3. d cheese from goat, rice, cream of wheat, caraway seed,
4. b cheese from sheep pita bread, flat bread, cardamom, chervil,
5. a and cheese from cow. and assorted cakes, chives, chocolate,
6. d Baklava and other cloves, coriander,
7. b Meat/Fish – lamb, rich pastries. cumin, dill, fennel,
8. b beef,rabbit, veal, fenugreek seeds,
9. c anchovies, bass, Vegetables – garlic, ginger, gum,
10. a clams, cod, crab, Artichokes, Arabic, linden
11. b craw fish, flounder, asparagus, beef, blossoms, mace,
12. c frog legs, halibut, broad beans, mahleb, marjoram,
13. b mackerel, mullet, broccoli, brussels mint, mustard,
14. d mussels, oysters, sprouts, cabbage nasturtium flowers,
15. a redfish, salmon, flower, celeriac, orange blossoms,
sardines, shrimps. celery, corn, oregano, paprika,
cucumber, eggplant, parsley, pepper, rose
Poultry/Eggs- grape leaves, green petal, rosemary,
chicken eggs, duck beans, green saffron, sage, savory,
eggs, pigeon eggs, peppers, leeks, sumac, tarragon,
turkey eggs. lettuce, mushroom, thyme. Turmeric.
okra, olives, parsley.
Peas, potatoes,
spinach, squash
tomatoes, turnips
and zucchini.

August 2020 278
Pre-test no. 3
1. Europe 6. Olive Oil 11.Salade Nicoise

2. Magyars 7. Crème Fraiche 12. Quiche
3. Arborio Riuce 8. Dijon Mustard 13. Coq Au Vin
4. Gnocchi 9. Ratatoulle 14. Tortilla de
5. Bread 10. Crepes Patatas
15. Croquettes
Cultural Foods Commonly Eaten in European Countries

August 2020 279
Pre-test no. 4
1. AMERICAN 6. ATOLE 12. BRAZIL

CUISINE 7. TORTILLAS 13. FEIJOADA
2. LATINOS 8. ENCHILADAS 14. CAFEZINDO
3. CENTRAL 9. CHALAPAS 15. MISCADA DE
AMERICAN 10. TURKEY BACALHAU
NATION 11. COLLARD
4. POSADAS GREENS
5. PINATA
FOODS COMMONLY EATEN IN CENTRAL AMERICA

August 2020 280
REFERRENCES
A. Books
•Abaigar, R. (2015). Food Chemistry with Basic Nutrition. Unlimited Books,

Library Services & Publishing Inc. Intramuros, Manila.
•Baretto, G.M. (2015). Kulinarya: A Guidebook to Philippine Cuisine.
Mandaluyong: Anvil Publishing, Inc.
•Gisslen, Wyne. (2011) Professional Cooking. New jersey: John Wyne & Sons, Inc.
•MacVeigh, Jeremy. (2009) International Cuisine. Connecticut: Denmar Cengage
Learning.
•McLanahan, Mary Ann.(2013) Revolutionary Cooking: Over 200 Recipes
Inspired by Colonial Meal
•McWilliams, Margaret. (3rd Edition). (2011) Food Around the World: A Cultural
Perpective. USA: Prentice Hall
•Neeta, Saluja. (2014). Six spices: A simple concept of Indian Cuisine
•Romero, Terry Hope.(2013) Vegan Eats World. 250 International Recipes for
Savoring the Planet
•Ruiz, Adela J. & Claudiio, Virginia S. (2nd Edition). (2011) Cultural Foods
Around the World. Mandaluyong: National Bookstore
•Alvarez, Helen et. Al. (2010) Safety, Sanitation and Hygiene. Mind Shapers
Company, Inc. Intramuros, Manila.
B. Online Sources
•nmis.gov.ph. (n.d.). Retrieved June 5, 2017, from http:nmis.gov.ph.

•https://www.voyagesphotosmanu.com/asia_climate.html
•https://www.nationalgeographic.org/encyclopedia/asia/
•https://asiatravelguide.wordpress.com/topography/
•https://www.asian5restaurant.com/post/types-of-asian-cuisines
•https://www.tutorialspoint.com/food_and_beverage_services/food_and_bevera
ge_services_equipment.htm
C. Videos
•A History Of Australian Food

https://www.youtube.com/watch?v=OJK7d1o8sk0

August 2020 281
•Basic cuts and shapes https://www.youtube.com/watch?v=G-
Fg7l7G1zw&t=66s
•Dining Customs Around the World
https://www.youtube.com/watch?v=OIdYxMyZZm4
•European Cuisine https://www.youtube.com/watch?v=psZqnIDi9TM
•Five Mother sauces https://www.youtube.com/watch?v=gTqT-bkrKTU
•Knife Skills: Cutting Techniques
https://www.youtube.com/watch?v=NlnOsnr94qM
•Middle East Cuisine -history, topography, cooking method, region and
characteristics of the cuisine.
https://www.youtube.com/watch?v=nAfWuK62DfY
•The Geography of Spices and Herbs
https://www.youtube.com/watch?v=E1mMgwp7iaE
•The Food That Built America Ultimate Quiz | History
https://www.youtube.com/watch?v=kNwy8qPVX8c&list=PLqIVETkSyYJj_eU5J
Wh3zmuVpAvtLUcRJ
•USA Food Safari | American Cuisine
https://www.youtube.com/watch?v=M3Sai5E7dk4
D. Suggested Readings:
•Claudio, V. (2007) Cultural Foods Around the World, Revised Edition National
Bookstore.
•Nenes, M. (2009) International Cuisine, Copy write Published by John Wiley &
Sons, Inc., Hoboken, New Jersey
•Ruiz, Adela J. & Claudio, Virginia S. (2008) International Menus for
Celebrations and Festivities. Mandaluyong: National Bookstore
•Schrecengost, Sandy. (2014) Back to Butter: A Traditional Foods Cookbook:
Nourishing Recipes Inspired by Our Ancestors
•MacVeigh, J. (2009) International Cuisine. Connecticut: Denmar Cengage
Learning.
•Wright, Jeni. (2010) 99 Pasta Sauces. London: Hermes House Service.
•Magazine- Cook, Flavors, Yummy, Food

August 2020 282

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Name:____________________________________________________Date:______________

Instructor: _____________________________Yr.& Sec.:___________ Score:__________

TEST I: MULTIPLE CHOICE (20pts.)

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

1.1 The history of food

• Prehistoric diet was water and marine life.

• 1207,000 years ago, the evidence of eating shellfish was discover in

Author/s: Published On: Document No.: 1

• in 10,000 BC agriculture began and in 9,000 BC sheep and goat were

• 6,000 BC Farming was established in China and Peru.

• 4,000-5,000 BC consumption of more fruits, vegetable nuts and grain.

• 3,000 BC Chicken was domesticated 2,000 BC Festive foods on banquets

Author/s: Published On: Document No.: 1

1.2 The Effects of Conquests and Trading on Cultural Foods

1.3 Definitions and Basic Concepts

• Religion - set of food beliefs and practices

• Safe foods – processed food

Author/s: Published On: Document No.: 1

• Comport foods – emotional factor “balikbayan”

b. Food habits are especially deeply rooted in an individual’s lifetime. From

d. Culture the composite of customs, traditions, values, art and literature,

e. Acculturation this is a process of cultural changes due to repeated

f. Cultural sensitivity this refers to the recognition and acceptance that

g. Multi-culture this is description of a group of people with several cultural

Author/s: Published On: Document No.: 1

i. Conservatism this is descriptive of people reluctant to change their food

j. Nationality the country where a person lives or which country he or she

Author/s: Published On: Document No.: 1

SELF -CHECK NO. 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Food culture is multi-faceted. It is influence by a number of factors of

An example is the African continent: North African nations with coastal

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Thou shall not take another’s life,

Eastern Orthodox – church evolved around 300 BCE.

The Yin-Yang symbols

d. Hinduism considered the oldest religions. It is the basis of other

Author/s: Published On: Document No.: 1

2.6 Factors affecting Cultural Foods

2.7 Social Factors affecting Cultural food

2.9 Psychological factors of Cultural Foods

2.10 Health Concerns

Author/s: Published On: Document No.: 1

Vitamin—mineral and other dietary supplements for specific therapeutic

Author/s: Published On: Document No.: 1

SELF -CHECK NO. 2

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

Author/s: Published On: Document No.: 1

According to culinary director, Chef Philip Tessier, explains, “Mise en place,

The important point to Practice and familiarize mis-en-place in the different

Author/s: Published On: Document No.: 1

A. BASIC CUTS AND SHAPES

Author/s: Published On: Document No.: 1

3.2 3PRELIMINARY COOKING AND FLAVORINGS (HERBS AND SPICES)

- Requires a degree of culinary skills and judgement to

- Done by moist-heat or dry-heat method (simmering or broiling,

Name:______________________________________Date:

Instructor: _______________________Yr.& Sec.:_ Score:______