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  • Apkom

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    Tara Prayoga
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    This document discusses regional cuisine from a certain area in Indonesia. It describes how regional cuisine reflects the character of the local people and how recipes are passed down through generations. It explains that regional foods are made from locally available ingredients, either from local farms or markets, and prepared using traditional tools and techniques like frying, stuffing, and sautéing. Finally, it notes that regional cuisine provides varied nutritional benefits depending on the raw materials, additions, and cooking methods used, with primary nutrients including carbohydrates, proteins, fats, minerals, vitamins, and water.

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    Media evaluasi dan publikasi

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    ppt apkom

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    This document discusses regional cuisine from a certain area in Indonesia. It describes how regional cuisine reflects the character of the local people and how recipes are passed down through generations. It explains that regional foods are made from locally available ingredients, either from local farms or markets, and prepared using traditional tools and techniques like frying, stuffing, and sautéing. Finally, it notes that regional cuisine provides varied nutritional benefits depending on the raw materials, additions, and cooking methods used, with primary nutrients including carbohydrates, proteins, fats, minerals, vitamins, and water.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    9 views7 pages

    Apkom

    Uploaded by

    Tara Prayoga
    This document discusses regional cuisine from a certain area in Indonesia. It describes how regional cuisine reflects the character of the local people and how recipes are passed down through generations. It explains that regional foods are made from locally available ingredients, either from local farms or markets, and prepared using traditional tools and techniques like frying, stuffing, and sautéing. Finally, it notes that regional cuisine provides varied nutritional benefits depending on the raw materials, additions, and cooking methods used, with primary nutrients including carbohydrates, proteins, fats, minerals, vitamins, and water.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 7

    Nama : Ririn Julita Ujung

    Nim : 5211142006
    Makanan khas daerah adalah makanan yang biasa
    di konsumsi di suatu daerah. Karakter masakan
    di suatu daerah biasanya mencerminkan karakter
    masyarakatnya.
    Resep makanan yang diperoleh telah dikenal dan diterapkan
    secara turun-temurun dari generasi pendahulunya.

    Diolah dari bahan- Penggunaan alat


    bahan makanan yang tradisional tertentu di
    tersedia baik dari dalam pengolahan
    usaha tani sendiri masakan tersebut.
    maupun yang tersedia
    dalam sistem pasar
    setempat.
    TEKNIK PENGOLAHAN
    Menggoreng (frying) : memasak bahan makanan di dalam minyak. Mengisi (stuffing) :
    mengisi bahan makanan dengan daging, ayam, atau ikan yang dicincang. Menumis :
    memasak bahan makanan dengan minyak atau lemak sedikit sambil diaduk
    Makanan khas daerah mempunyai kandungan
    gizi dan manfaat yang beragam. Hal ini
    berdasarkan bahan baku, bahan tambahan,
    dan teknik pengolahan yang digunakan.
    Adapun kandungan nutrisi utamanya ialah
    karbohidrat, protein, lemak, mineral, vitamin,
    dan air.
    LINK SOAl

    https://create.kahoot.it/share/soal-pilihan-berganda/e17f4eb4-
    3519-49ac-bc01-0414f096111a

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