TEST PAPER

Final

2nd Semester SY 2021 – 2022

Subject Code: HM324

Descriptive Title: ASIAN CUISINE
Name: Myles Beatrice D. Catalan Year and Section: 3-D
Direction: Answer the following questions. If you wish to write it in a separate sheet of paper,
you may. Do so and submit it in your Google Classroom. A classwork is done there for your
submission. Please refer to the rubrics below for the assessment of your work.

1. In general, what do you think are the most notable features of the Asian Cuisine
that makes it easy to identify than those of the Western Culinary Arts?
Rice is a staple ingredient in every Asian food; Different varieties are popular in various
regions. Basmati is a popular rice variety in subcontinents while long grain rice is popular
in China and short grain in Japan and Korea. Curry dishes with its origin in South Asian
countries are also common in Southern, Western and South eastern regions. These are
Yogurt based soup with meat or vegetables as optional ingredients. East Asian Cuisine

West Asian Cuisine is the Cuisine of the Middle East nations excluding Egypt. The cuisine of
this region is unique in its own way. Some commonly used ingredients are olives and olive oil,
pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, and parsley. Wheat and rice is the
base of any meal in West Asian cuisine. Barley and Maize are slowly getting popular in some
regions. Bread is a major element in every Middle East cuisine. It’s eaten by everyone almost at
every meal irrespective of their class or groups.

Butter and clarified butter are the most common cooking medium. Olive oil is used instead of
butter in some region.
Lamb and mutton have always been the meat of choice in every Middle East meal. The
prominent way of cooking meat is grilled or as kebabs. Pork is prohibited in most of the Middle
East Country’s since it’s a religiously forbidden meat for Muslims and Jews. Vegetables and
pulses have a dominant place in West Asian cuisine. They are boiled, stewed, grilled, stuffed and
cooked with meat and also with rice.
2. From this point in time, how would you promote local food compare to other foreign
dishes?
In this time of pandemic social media flat form is big help to promote local food.
Local is largely seen in terms of ecology or sustainability, where food production
takes climate, soil, watershed, and species into account before defining a
particular “food shed”—“that sphere of land, people, and businesses that provides
a community or region with its food,” However eating locally is interpreted, one
thing is clear—local food, home gardens, and community-supported agriculture
have recently exploded in interest and popularity.