THE FUSION FOODS

ENGLISH ASSIGNMENT

Created by :

Name : Cindy Masitoh Amelia Amanda

Class : XII Culinary 3

Major : Culinary

SMK NEGERI 3 PEKANBARU

SCHOOL YEAR 2021/2022

 TABLE OF CONTENTS

Table of contents

Acknowledgment

Chapter I : Indroduction

I.1 : Background
I.2 : The history of Fusion foods
I.3 : Development of Fusion foods

Chapter II : Main body

II.1 : Definition of Fusion foods

II.2 : The kinds of Fusion foods and principle Fusion foods

II.3 : Provision & Characteristic of Fusion foodss

II.4 : Strength and weaknesses of Fusion foods

Chapter III : Clossing

III.1 : Conclution

III.2 : Suggestion

Reference

Apendices
 ACKNOWLEDGEMENTS

In the name of Allah SWT, the beneficent and merciful. All praise is merely to
mightiest Allah SWT, the lord of the worlds, for the gracious mercy and tremendous
blessing that enable me to accomplish this report. This report entitled “Fusion Food” , is
submitted to English assignment by Ma’am Risma. This report is intended to fulfill the
value of the English assignment.

I’m here to say thank you verry much to ma’am Risma and Mrs.Wilda, English
teacher at SMKN 3 PEKANBARU. Because they have guided me in making this report
and have contributed, given their valuable evaluation, comments, and suggestions during
the completion and accomplishing of this report. Thanks to Chef Devina Hermawan,
because she has guided me inspired me through his daily vlog.

I hope this report would give a positive contribution to the educational development
or can add insight for student majoring in culinary, especially student at SMKN 3
PEKANBARU.

This report still has many deficiency. When there is spelling of the wrong word
please forgive me, because I’m an ordinary student. Thank you so much everyone.

Pekanbaru, July 29th, 2022

Cindy Masitoh Amelia.A

 CHAPTER I

INTRODUCTION

I.1. Background

My reason for making this report entitled “Fusion food” is because I am

verry interested in “Fusion foo since watching Devina Hermawan vlog. I want to
tell everyone about “Fusion food” and the explanation. Furththeremore my reason
for making this report because to interested my own knowledge because I am one
of the students majoring culinary at SMKN 3 PEKANBARU.

I.2. The history of Fusion foods

Fusion food is an idea from Wolfgang Puck. Starting from combining several
types of food from a lifestyle. Started in the late 1970 at European. Especially
English, with diverse population of imigrants.

Fusion food is a combination of raw materials and cooking methods between

two or more foods from different regions. Fusion food is growing since the arrival
of various spices from Europe, America, Asia, and other eastern regions. The
combination of cultures through the marriage of couple of different nationalities is
one the reason for existence of Fusion food.

Fusion food is a combination of several food elements, which have been

combined into one type of food with a new taste. This flow of Fusion food began
to develop since the 1970, and peaked in the 1990.

I.3. Development of Fusion Foods

The food that is developing in the industrial world this era is Fusion food.
This food is processed and displayed fantastically and makes this food can be said
to be an item or object that is not to be enjoyed by senses of taste but is an art item
is only to be enjoyed by sight. When viewed as a whole, processing and
presentation this food refers to principle of Fusion food which emphasizes the
elements of artistic arrangement or the combination of materials and processing
methods that are unique at this time.
 Fusion food developed in 2004, food was served to resemble levels like
pointed bamboo. Fusion food technique to put the sauce in the sauces then pulled
up between them until were abstract and artistic at 2009. With the combination of
Fusion techniques in 2009 up to the present time, the sauce is poured in small
glasses and other small shapes and dishes served at three dish level. As for the
current trend sauce, this gogo sauce is gelatine, and then it shakes to the foam.
 CHAPTER II

MAIN BODY

II.1 Definition of Fusion foods

Fusion food is combination of several elements of food and which have been
combined a meal with a new flavour. This food has a unique tasste with a very
aesthetic look.
Fusion is term is combination of ingredients, views, shapes and techniques of
processing, while Fusion food in an innovation in foods because combine several
different culinary traditions from two or more countries and until a new with more
innovative flavours.
In the concept of Fusion food, it is able to show a meal in a variety of foods
that are a combination of food from several parts of the globe to be feature
exclusively, but still have an international ethnic flavour.
Fusion food can be called the trend of cuisine that combines east and west
foods. This combination could be of ingredients, techniques or pices use for
presentation.

A concept of Fusion foods according to experts :

 According to Sarioglan, M. (2014 : 64) : Fusion food has the sense of mixing
and combining various techniques and mixes of materials from various
countries to be mixed and mixed on a plate on purpose.
 According to Gisslen (2007 : 42) : Fusion food ia the use of materials and
techniques of more than one region oe international dish in one meal.
 According to Lasmanawati and Concience (2018 : 4) : Fusion food is a Fusion
of foods based on basic materials, cultures, techniques and cooking styles from
various countries or areas to create a meal with a new flavor.
II.2 The kinds of Fusion food and principle Fusion food
A. The kinds of Fusion food
According to Evangelista, M.T (2013:12) : the kinds of Fusion food can be
divided into 3 that is :
1) Sub-regional Fusion
Sub-regional Fusion is combination several food from different area, but still
on the same country.
 2) Regional Fusion
Regional Fusion is combination several food from different countries, but still
on the same continent, like Japanese and Korean cuisine.
3) Continental Fusion
Continental Fusion is combination several food from two continents like Asia
and Europe.

Whereas according to Fusion food expert of Pitsburgh America, David

Farbecher defined Fusion food into three large categories in the culinary world :
 Fusion food is a combination of one kind of food from one country with the
presentation style of another.
For example : Enriched Chinese food with a finishing touch of Japanese or
Korean style.
 Fusion food is a combination of food from two different cultures of two
different cultures to produce a new menu.
For example : It’s a dish made with Japanese cooking like flour or some other
type this.
 Fusion food is combination of food from two different countries in one dish.
For example : California pizza, which is a thin Italian paste but a California
topping.
B. Principle Fusion foods
The main principle for fussion food is it’s processing and presentation,
must be emphasized by combining unique ingredients and cooking techniques
(Sulaiman, H [2015:29]).
II.3 Provision & Characteristic of Fusion foods
A. Provision
o Understanding the original flavor and recipe of any food that will be
combined.
o Being able to combine two dishes with defferent style, cultures and
tastes.
o Should pay attention to proper cooking techniques in order to avoid
affecting the quality of the ingredients and the flavour.
o The flavour and texture are necessary to keep reasonable.
 B. Characteristic of Fusion foods
According to Suryadana, L. (2009:10) : Characteristic of Fusion foods is :
o Focus an innovation and creativity
o Focus
II.4 Strenght and weaknesses of Fusion foods