UNIVERSITY OF MINDANAO

Department of Business Administration Education

Bachelor of Science in Hospitality Management

Physically Distanced but Academically Engaged

Self-Instructional Manual (SIM) for Self-Directed Learning (SDL)

Course/Subject: HMPE4/L – HOSPITALITY INTERNATIONAL CUISINE

Name of Teacher: Hazel Rebollo

THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY; NOT FOR REPRODUCTION

AND DISTRIBUTION OUTSIDE OF ITS INTENDED USE. THIS IS INTENDED ONLY
FOR THE USE OF THE STUDENTS WHO ARE OFFICIALLY ENROLLED IN THE
COURSE/SUBJECT.
EXPECT REVISIONS OF THE MANUAL.
Tagum College

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116

Table of Contents
Page

Part 1. Quality Assurance Policies and Course Outline Policies ................... 5

Part 2. Instruction Delivery
ULOa ......................................................................................................... 2
Metalanguage .................................................................................... 8
Essential Knowledge ......................................................................... 9
Self-Help ............................................................................................... 17
Let’s Check ............................................................................................... 17
Let’s Analyze .................................................................................... 19
Nutshell ............................................................................................... 19
Q&A List ............................................................................................... 20
Keywords Index .................................................................................... 20

ULOb ......................................................................................................... 21
Metalanguage .................................................................................... 21
Essential Knowledge ......................................................................... 22
Self-Help ............................................................................................... 30
Let’s Check ............................................................................................... 30
Let’s Analyze .................................................................................... 32
Nutshell ............................................................................................... 32
Q&A List ............................................................................................... 33
Keywords Index .................................................................................... 33

ULOc ......................................................................................................... 34
Metalanguage .................................................................................... 34
Essential Knowledge ......................................................................... 35
Self-Help ............................................................................................... 39
Let’s Check ............................................................................................... 939
Let’s Analyze .................................................................................... 41
Nutshell ............................................................................................... 41
Q&A List ............................................................................................... 42
Keywords Index .................................................................................... 42
ULOd ......................................................................................................... 43
Metalanguage .................................................................................... 43
Essential Knowledge ......................................................................... 44

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
Self-Help ............................................................................................... 47
Let’s Check ............................................................................................... 47
Let’s Analyze .................................................................................... 49
Nutshell ............................................................................................... 49
Q&A List ............................................................................................... 50
Keywords Index .................................................................................... 50
ULOe ......................................................................................................... 51
Metalanguage .................................................................................... 51
Essential Knowledge ......................................................................... 52
Self-Help ............................................................................................... 57
Let’s Check ............................................................................................... 57
Let’s Analyze .................................................................................... 59
Nutshell ............................................................................................... 60
Q&A List ............................................................................................... 61
Keywords Index .................................................................................... 61

ULOf ......................................................................................................... 62
Metalanguage .................................................................................... 62
Essential Knowledge ......................................................................... 63
Self-Help ............................................................................................... 70
Let’s Check ............................................................................................... 71
Let’s Analyze .................................................................................... 71
Nutshell ............................................................................................... 71
Q&A List ............................................................................................... 72
Keywords Index .................................................................................... 72

ULOg ......................................................................................................... 73
Metalanguage .................................................................................... 74
Essential Knowledge ......................................................................... 77
Self-Help ............................................................................................... 77
Let’s Check ............................................................................................... 77
Let’s Analyze .................................................................................... 79
Nutshell ............................................................................................... 79
Q&A List ............................................................................................... 80
Keywords Index .................................................................................... 80

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
ULOh ......................................................................................................... 81
Metalanguage .................................................................................... 81
Essential Knowledge ......................................................................... 81
Self-Help ...............................................................................................84
Let’s Check ............................................................................................... 85
Let’s Analyze .................................................................................... 85
Nutshell ...............................................................................................85
Q&A List ...............................................................................................86
Keywords Index .................................................................................... 86
ULOi ......................................................................................................... 87
Metalanguage .................................................................................... 87
Essential Knowledge ......................................................................... 88
Self-Help ...............................................................................................93
Let’s Check ............................................................................................... 93
Let’s Analyze .................................................................................... 94
Nutshell ...............................................................................................94
Q&A List ............................................................................................... 95
Keywords Index .................................................................................... 95

4
 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116

Course Outline: HMPE 4/L – HOSPITALITY INTERNATIONAL CUISINE

Assessment Task Submission The submission of assessment tasks shall be on the

scheduled examination. The assessment will be
given via quipper platform, and specific instruction
will be given per assessment. It is also expected that
you already paid your tuition and other fees before
the submission of the assessment task.

Turnitin
submission (if
necessary)

Penalties for Late The score for an assessment item submitted after
Assignments/Assessments the designated time on the due date, without an
approved extension of time, will be reduced by 5%
of the possible maximum score for that assessment
item for each day or part-day that the assessment
item is late.

However, if the late submission of the assessment

paper has a valid reason, a letter of explanation
should be submitted and approved by the course

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
coordinator. If necessary, you will also be required
to present/attach evidence.
Return of Assignments/ Assessment tasks will be returned to you two (2)
Assessments weeks after the submission. This will be returned by
quipper platform.

For group assessment tasks, the course

coordinator will require some or a few students for
online or virtual sessions to ask clarificatory
questions to validate the originality of the
assessment task submitted and to ensure that all
the group members are involved.
Assignment Resubmission You should request in writing addressed to the
course coordinator his/her intention to resubmit an
assessment task. The resubmission is premised on
the student’s failure to comply with the similarity
index and other reasonable grounds such as
academic literacy standards or other reasonable
circumstances e.g., illness, accident financial
constraints.
Re-marking of Assessment You should request in writing addressed to the
Papers and Appeal program coordinator your intention to appeal or
contest the score given to an assessment task. The
letter should explicitly explain the reasons/points to
contest the grade. The program coordinator shall
communicate with the students on the approval
and disapproval of the request.
If the course coordinator disapproves, you can
elevate your case to the program head or the dean
with the original letter of request. The final decision
will come from the dean of the college.
Grading System Submission of the final grades shall follow the usual
University system and procedures.

LECTURE 40%
Examinations
First to Third 30%
Final 30% =
60%

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DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
Class Participations
Quizzes 10%
Assignments 5%
Research/Requirements 15%
Oral Recitation 10% =

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
40%
LABORATORY 60%

Total = 100%
Preferred Referencing Style Depends on the discipline, if uncertain or
inadequate, use the general practice of the APA 6 th
Edition.
Student Communication You are required to create a student quipper
account. Then, the course coordinator shall
provide access code for you to access the
materials and resources of the course. All
communication formats, chats, submission of an
assessment task, request etc. shall be through
the portal and other university recognized
platforms.
You can also meet the course coordinator in
virtual through the scheduled virtual sessions to
raise your issues and concerns.
Contact
Dr. Details
Gina Fe of the Dean
G. Israel
Email: ginafe_israel @umindanao.edu.ph
Telephone: (084)655-9591 local 115
Contact Details of the Program Dr. Nexofelou R. Gono
Head Email:nexofelourgono@umindanao.edu
.ph
Phone: (084)655-9591 local 116
Students with Special Needs Students with special needs shall communicate
with the course coordinator about the nature of his
or her special needs. Depending on the nature of
the need, the course coordinator, with the program
coordinator's approval, may provide alternative
assessment tasks or extension of the deadline for
submission of assessment tasks. However, the
alternative assessment tasks should still be in the
service of achieving the desired course learning
outcomes.
Help Desk Contact Dr. Nexofelou R. Gono
Email:nexofelourgono@umindanao.edu
.ph
Phone: (084)655-9591 local 116
Records and Admission Center

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
Contact #: +6397-263-4831 or +63915-825490
rac.tagum@umindanao.edu.ph
Student Accounts Office
Contact #: +63907-513-5112/ +63975-511-9982
Saotagum@umindanao.edu.ph
Cashiering Office
Contact #: +63945-894-1623/ +63949-425-4457
Library Contact Prof. Clarissa R. Donayre
Contact: +63927-395-1639
lictagum@umindanao.edu.ph
Well-being Welfare Support Ms. Rochen Yntig (GSTC-Head)
Held Desk Contact Details Contact #: +6397-717-12622
chenny.yntig@gmail.com

a. Understand the cooking methods and produce traditional Mexican dishes

b. Understand the cooking methods and produce traditional dishes in South America
c. Understand the cooking methods and produce traditional Caribbean dishes

Big Picture in Focus: ULOa. Understand the cooking methods and produce
traditional Mexico cuisine
Metalanguage

The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Tostar/Asar. Toasting or dry-roasting. This is commonly done on the comal, but any
well- seasoned griddle or dry skillet will work. It is a quick process, done over high
heat and involving no liquid or oil. Toasting ingredients adds a distinctive flavor to
the dish in which they are cooked.
2. Sofreir (Soft-Frying/Saute ́ing). Not much deep-frying is done in Mexican cooking,
except some street snacks. A far more common technique is "soft-frying" or saute
́ ing, which is done to soften ingredients and intensify their flavor.
3. Poner a Sudar (Sweating). This refers to the method used to remove the skins from
fresh chiles, especially poblanos, which are usually cooked without skins, either for
stuffing or for making rajas, strips of chiles used in a great number of dishes.
4. Moler (Grinding). This is traditionally done in a molcajete, but today, a blender is
more frequently used. The molcajete allows more control over the final texture of a
salsa; however, if the sauce is smooth, a blender does quite well. The process of
grinding chiles, herbs, spices, and tomatoes in a molcajete is labor-intensive.

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
5. Guisar (Braising or Stewing). This is the most common way of cooking meat and
poultry. The meat, poultry, and in some cases, vegetables are prepared separately
from the sauce in the making of mole, pipian, and other complex dishes.
6. Charring, Peeling and Cleaning Fresh Chiles and Bell Peppers. In Mexican
peasant cooking, charring peppers are done right on the charcoal or wood fire,
which also serves to enhance the flavor. They can also be put directly over a gas
flame, grill, or tray under the broiler.

Essential Knowledge

1. MEXICO

HISTORY

In 1519, the first European explorer arrived in Mexico and found the area to be the
home of the world's greatest civilization. Mayan-Idians is one of the group of people
inhabited Mexico, who developed an advanced civilization. The Mayan-Indian started
writing and arithmetics systems, built buildings out of stone, and introduced artistic and
creative artworks. They stelled in the area with a close to cenotes, natural water holes
that allowed them to survive in an inhospitable tropical climate. They also start farming
for corn, beans, squash, and chile pepper (both fresh and dried). Many varieties on
chile include jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho,
mulatto, and cascabe. Pumpkins and zucchini are among the squash varieties used as
a vegetable; their flowers are used to stuff in a soup or a sauce. Malaya found tomatoes
to be one of the essential ingredients along with tomatillos, small green tomatoes.

In 1521, the year of the conquest of Mexico by Spain that started the influence of
Mexican cuisine. The conquistadors introduced the livestock system method for pigs,
cows, and sheep, and also share how to produce dairy products by using cheese and
beef fat. Arabic Moors of western Africa heavenly influenced the Spanish, introduce
their distinctive dishes to Mexico. One of them is the mixture of one dish with various
finely chopped ingredients. The most popular dishes prepared by Mexican are high
season and spiced meat casseroles, hot pots of meats and vegetables, fruit syrups, and
pasta and rice pilaf originally an Arab dish. The typical daily ingredients in their dishes
are wheat, citrus fruits, peaches, melons, figs, cherries, garlic, carrots, turnips,
eggplants, cinnamon, and cloves.

Sugar cane is an important trade commodity, and Mexican sweet desserts made from
sugar cane are widely produced. Convent dessert is one of the popular sweets created

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
by Nun and priests who cooked for viceroys (rotal officials). Marzipan (a cady that made
up of almonds and pepitas) is one of the supported desserts made by the convent.

Mexico, dominated by Roman Catholicism, has contributed significantly to religious

festivals and festivities that take place throughout the year in cities and towns. Today,
approximately 80 percent of contemporary Mexicans are descendants of native and
Spanish cultures and are called mestizo. The region has fifty native groups that include
the following:
● Nahua
● Zapotec
● Mixtec
● Maya
● Purepecha ● Trahumara
● Huastec
● Mayo
● Yaqui
● Otomi Indians

THE FOOD

The food in Mexico is rich in color and flavor, and even it is diverse. Ocean sides are
famous in their mariscos (seafood dishes), while inland and highland areas are famous
for stew, intricate sauces, and corn-based recipes. The desert area is famous for dishes
made up of cactus plants. Mexico is composed of thirty-one (31) states, one (1) federal
district, and six regions: northern Mexico, central Mexico, southern Mexico and the Gulf
of Mexico, the Yucatan Peninsula, the Pacific Coast, and the Baja Peninsula.

Northern Mexico

The North is mostly desert—a vast, high, windswept plateau flanked by the Occidental
and Oriental chains of the Sierra Madre Mountains. The states of Chihuahua, Coajuila,
Durango, Nuevo Leon, Sonora, Tamaulipas, and Zacatecas are part of this region.

The cooking of northern Mexico has the greatest influence on the ranching tradition,
primarily horses, goats, pigs, and sheep. A dish with indigenous ingredients cooked in
an open fire is widely known as ranch-style cooking. Monterrey and Neuvo Leon states
are popular with their cabrito dish, a roast kid's goat. Flour tortillas were created when
the Spanish brought wheat to the New World; however, they are considered a bread

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
staple in the northern states only. Flour tortillas were made when the Spanish brought
wheat to the New World; however, they are considered a staple bread only in the states
of the North. Whereas in the eastern states, farmers are growing peaches, melons,
nuts, and apples with more than thirty varieties. Queso Chihuahua or Chihuahua
cheese is a fluffy white cow's milk cheese sold in braids, balls, or rounds. The cheese is
named for its place of origin and is called the queso menonita, which was first made by
the Mennonite groups.

Central Mexico

There is a wide variety of national cuisines in Mexico City. Since it is the capital, cooking
from every area can be found here. The state of Michoaca ́n derives its name from the
Na ́huatl terms michin (fish), hua (those who have), and can (place), which roughly
translates into "place of the fisherman." Today they held tournaments on national and
international fishing focusing upon catching sailfish, marlin, and mahi-mahi. This
province, along with Morelas, Puebla, Queretaro, and Tlaxcala, is known as the "Central
Breadbasket" and is one of Mexico's largest agricultural regions.

They cultivate trees such as sugarcane fields, rice fields, coffee plantations, and
macadamia trees. The largest producer of avocado in the country was Michoaca. The
region also produces corn, beans, chickpeas, potatoes, and fruit crops grown well like
mangoes, strawberries, papaya, bananas, lemons, and limes are grown as well. Food in
this area is heavily corn-based. This was used as a kind of porridge, called atoll, by the
early Indian tribes. Corn kernels were also softened in water and lime and then ground
into an excellent meal known as masa. The masa is then molded into flat, and round
cakes called tortillas, which are cooked on a comal, or griddle.

Specialties include corundas, a flat, puffy tamale made of white corn, and unfilled.
Huitacoche, a thin, dark fungus that grows on cornstarch, is considered a special
delicacy. One of the other essential crops is agave (also known as maguey) used to
manufacture syrup, vinegar, and pulque, an alcoholic beverage. Pulque was the
historical precursor of mescal and tequila, which had a strong sociological impact during
the pre-Hispanic and colonial periods of Mexican history. There are over 400 species of
agave native to North America and Mexico. This was one of the most sacred and
valuable plants in ancient Mexico and had a privileged role in mythology, religious
ceremonies, and economics. Pulque is also made and drunk in small amounts in parts
of Mexico.
Nevertheless, since it can not be easily stored or preserved, it is unknown outside the
country. Mezcal (or mescal) is the name given to a double distilled spirit that comes

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
from the maguey plant. Tequila is made primarily from agave blue, which grows in semi-
arid soils and is aged from eight to twelve years.

Mexico's gastronomic capital is the Puebla state. Its located between the coastal city of
Veracruz and Mexico City gives it ample access to fresh seafood. The state grows fresh
fruit and vegetables all year round,
producing some of the finest beef and pork. This produces cinnamon and nuts, as well
as several hot peppers. Mole (the word means stew or "concoctions") is a dish known to
be of national pride and a culinary touchstone of Mexican cuisine.

It's a rich dark sauce with chocolate, chilies, spices, herbs, groundnuts, seeds, and
other ingredients. Hence, the Mexican household has a mole version, most of which is
named for the color given to the variety of chilies used. Without a doubt, the most
popular type of mole is mole poblano (made from any fresh or dried chili from the
poblano pepper family). Certain widely prepared moles include mole verde (uses green
chilies), mole rojo (uses red chilies), and mole pipi (uses pumpkin seeds).
The cities of this area all have their version enchiladas, from the Enchiladas Potosinas
of San Luis Potosí (cheese and onion, with red chili ground in the masa tortillas) to the
Enchiladas Mineras of Guanajuato (cheese or chicken stuffed with potatoes and carrots
in the guajillo salsa). The zacahuil, a three-foot tamale that can weigh as much as 150
pounds, is perhaps the most popular food—stuffed with pork and several ingredients,
including potatoes, hard-boiled eggs, and vegetables, zacahuil needs almost all the
leaves of a banana tree to cover.
Southern Mexico and The Gulf Of Mexico

This region is located between two major water bodies—the Gulf and Mexico and the
Pacific Ocean—and includes the states of Veracruz, Chiapas, and Tabasco. Veracruz is
located on the eastern shore of Mexico, known as the Lowlands Gulf because it extends
along the Gulf Coast. Veracruz is the busiest port in Mexico and home to one of the
world's most fertile fishing banks. Traditionally, the entire fish is wrapped in a sauce of
tomatoes, onions, capers, Spanish olives, olive oil, and pickled jalapeno. Veracruz is
one of the few locations in Mexico where people cook olive oil, and ingredients such as
green olives, capers, and raisins have been added to the kitchen. Vanilla pods are
harvested from an orchid-type plant called tlixochitl in the town of Pampantla.

Sugarcane production was hard labor, and African slaves were brought to work in the
plantations. Such slaves were some of the many thousands who carried their culinary
influence with them. Peanut, an essential ingredient in West African cuisine, was added
to meat, fish, and vegetable dishes and ground with spices as part of a paste-like
condiment. Plantains, yucca, and sweet potatoes, all essential elements of West African

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
cooking, have also become part of this region's cuisine. More than half of Mexico's
coffee beans are grown in Chiapas, and this state is one of the major cocoa producers
used to make chocolate.

The ancient Maya was the first to plant a cocoa tree native to the Central American
rainforest. They found that fermenting the pulpy seeds, drying, roasting, and crushing
them could make a potent and delicious drink called xocoatl or chocoatl. When the
Aztecs invaded the Maya in Central America, they requested cocoa seeds as a tribute,
and the seeds became a kind of currency in their empire. When the Aztecs defeated the
Maya in Central America, the Aztecs, like the Maya before them, used the Chocoatl in
religious rituals and found the seeds a gift from the gods. Here the tamales are made of
fresh corn and pork wrapped in the large leaf of the hoja santa herb. When heated, the
leaves produce sweet, musky anise steam that flavors the tamale.

The Yucatan Peninsula

This area is considered an isolated part of Mexico due to the mountainous terrain
surrounding it. Mayans started to create game meats such as venison and wild turkey,
and vegetables like squash, cucumbers, chiles, and tomatoes. Black beans, rather than
pinto beans or kidney beans, are used in this area. Cooking methods such as the pib, a
hand-dug pit lined with stones and coals in which meats wrapped in banana leaves are
cooked, are typical of Mayan cooking. The Spanish introduced pork, beef, and chicken.
The Mayans had never fried food before, but lard came with the pig and fried with the
lard. This led to one of the most essential improvements in Mexican cuisine. Seville
oranges have come from Spain and are a key ingredient in the cuisine of this region,
along with herbs and spices such as garlic, oregano, cinnamon, and cumin.

Northern Europeans have a legacy in this region as well, especially the Dutch. Holland
was an active trading partner in the nineteenth century, and Edam cheese continues to
be a regional staple. Northern Europeans, particularly the Dutch, have a legacy in this
area as well. Throughout the nineteenth century, Holland was an influential trading
partner, and Edam cheese continues to be a regional staple. The ground spice paste
used for marinades is called recado. The red version (rojo) includes annatto, Mexican
oregano, cumin, cloves, cinnamon, black pepper, allspice, garlic, and salt. The annatto
seeds dye a mixture of red, which gives a distinctive red color to the cooked meat or
vegetables. There are hundreds of variants, and each recado has a special bowl.

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
The Pacific Coast
The most valuable crops in the region include peanuts, sugar cane, and agave (for
tequila production).In the mountainous areas, ranch cooking is common. Pozole,
Mexican pork, and a hominy stew originated here, as did birria, mutton, or goat cooked
in adobo sauce and served in a rich tomato and meat broth. The state of Oaxaca is one
of Mexico's most mountainous states. Most people today are farmers, and the most
popular crops are mangoes and coffee. Every December, the festival celebrates the
radish, which was brought to Mexico by the Spanish in the late 1500s.

Specially grown radishes that reach over seven pounds are used to carved into works of
art. It is sometimes called the “land of seven moles,” Oaxaca is best known for its seven
wide varieties of moles. The seven mole are the following:
1. mole negro (black mole, the one that uses cocoa)
2. mole amarillo (yellow)
3. mole coloradito (little red)
4. mole almendrado (with almonds)
5. mole chichilo (a local name without translation)
6. mole verde (green) 7. mole colorado (red).

Chocolate con leche or, more generally, chocolate con agua (hot chocolate made with
milk or water) is one of Oaxaca's most popular products. The drink is prepared with
fresh paste or cocoa tablets, which are specially made in some stores with a
combination of fresh chocolate, sugar, and cinnamon. Paste or tablets are dissolved
either in water or in milk. The hot liquid is combined with a special wooden shaker
(molinillo) with loose rings that help create foam. In several cases, it is served in a large
pot, followed by traditional bread made with egg and anise (pan de huevo).

The states of Colima, Nayarit, and Sinoloa border the Pacific Ocean. These states
cultivate fruits and vegetables such as coconut, coffee, banana plantations, orchards of
avocado, limes, mango, mamey, and tamarind. Mexico's largest agricultural and fishing
fleet is the Sinola state. The coast provides deep-sea fish such as marlin, swordfish,
tuna, sea bass, and shallow water fish and shellfish. Nayarit is renowned for its chili
sauce, called Salsa Huichol. This sauce is made from a combination of chilies, spices,
vinegar, and salt and used as an American Tabasco sauce.

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 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
The Baja California Peninsula

It is divided into two states, Baja California and Baja California Sur. Tijuana is one of the
most visited border cities in the world in Baja, California. The rich valleys of Guadalupe,
San Antonio, and Santo Tomas. San Vicente is part of Mexico's famous wine-producing
region. The state also hosts a variety of food festivals during the year, including the
Paella and Wine Show, the Seafood and Fish Festival, the Tequila Festival, and the
Caesar Salad Festival. Food in this area appears to be influenced by the North by the
use of flour tortillas, burritos, tacos, red meat, and machaca (Mexican version of beef
jerky). In 1974, Baja California Sur became a state where tourist resorts such as Cabo
San Lucas and San Jose del Cabo were created. Seafood harvested in coastal waters
off Baja California and Baja California Sur includes sole, tuna, sardines, mackerel,
clams, shrimp, and lobster.
Sopa de Lima con Pollo y Elote
(Chicken, Corn, and Lime Soup)
Amount Ingredients
1 tbsp Vegetable oil
1 cup White onion, dice
2 Garlic cloves, minced
3 cups Chicken stock
1 ½ cups Roma tomatoes, peeled, seeded, dice
1 ½ cups Corn kernels
2 Jalapeno chiles, seeded, minced
1 tsp Cumin, ground
1 cup Chicken thigh meat, fat trimmed, thinly sliced

3 tbsp Cilantro, chopped

1 ½ tbsp Fresh lime juice
pinch Salt and pepper
Procedure:
1. Heat oil over medium heat, add onion and garlic, cook 8-10 minutes or until
very soft
2. Add chicken stock, tomatoes, corn, chiles, and cumin, bring to boil, reduce to
simmer, and cook 5-8 minutes to blend flavors
3. Add chicken and simmer about 3 minutes to cook meat
4. Stir cilantro and lime juice
5. Correct seasoning

16
 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
Sopa de Fideos Aguada
(Noodles in Tomato Broth)
Amount Ingredients
2 tbsp Chicken fat or vegetable oil
84 g Mexican fideos, angel hair pasta or vermicelli
1½c Roma tomatoes, roasted and peeled
1 Garlic clove, chopped
¼c White onion, roughly chopped
5¼c
1 tsp Italian parsley, rough chopped
Pinch Salt and pepper
Procedure:
1. Heat fat or oil until begins to smoke; add the whole bundles of noodles without
breaking them up
2. Saute, constantly stirring to prevent scorching, until they are just golden brown
3. Drain off excess fat; reserve 2 tbsp in pan
4. In a blender, combine tomatoes, garlic, and onions; blend until smooth
5. Add mixture to the browned noodles; stir to coat noodles
6. Add hot chicken stock and parsley; bring to a boil
7. Reduce heat and simmer until pasta is cooked 8. Adjust seasoning

Churros
Amount Ingredients
1½c All-purpose flour
1 tsp Baking powder
1¼c Water

¼ tsp Salt
1 ½ tbsp Brown sugar
1 Egg yolk
1 Lime, cut into wedges.
Oil for deep frying

Powdered sugar for dusting

17
 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
Procedure:
1. Sift the flour and baking powder together; set aside
2. Bring water to a boil, add salt and brown sugar, constantly stirring, until both
have dissolved
3. Remove from heat, add the flour and baking powder mixture, and beat
continuously, until both have smooth
4. Beat in the egg yolk until the mixture is smooth and glossy. Set the batter
aside to cool. Have ready churro maker or piping bag fitted with a large star
nozzle, which will give the churros their traditional shape
5. Heat to the oil to 375 F or until a cube of fried bread floats and turn golden
after 1 minute
6. Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch
lengths of the mixture into the hot oil, using a knife to slice off each length as
it emerges from the nozzle.
7. Fry for 3-4 minutes or until golden brown
8. Drain the churros on a paper towel while cooking successive bathes. Arrange
on a plate with lime wedges, dust with powdered sugar, and serve warm.
Self-Help: You can also refer to the sources below to help you further
understand the lesson:

Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey

Let’s Check

Let us try to answer the activities in determining your understanding of this unit.

Multiple Choice. Reach each statement carefully and write you’re the corresponding
letter of your choice in the blank provided.

1. How do you call a Mexican dish made of dough steamed or boiled in a leaf wrapper?
a. Tamal
b. Jalapeno
c. Taco
d. Fajita

2. How many different food stands does Mexico City have?

a. One hundred thousand
b. Twenty five hundred
c. One million
d. Two

18
 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116

7. What is a jalapeno?
a. A kind of hot pepper
b. A watermelon
c. A kind of mild pepper
d. A kind of soft drink

8. How do Mexican call a kind of edible cactus?

a. Nopales
b. Tamales
c. Cafeteras
d. Habaneros

9. Japanese have teriyaki, American have ketchup, and Mexican have ____. a. Mole
b. Mayonese

In this part, you will be required to draw conclusions, perspectives, arguments, and
ideas from the unit lesson.

a. Mexican used to eat wild game for survival.

b. Mexican preferred extreme hot (chili) food.
1.____________________________________________________________________
______________________________________________________________________
2..____________________________________________________________________
______________________________________________________________________
3.____________________________________________________________________
______________________________________________________________________
4.____________________________________________________________________
_____________________________________________________________________
5.____________________________________________________________________
______________________________________________________________________
6.____________________________________________________________________
______________________________________________________________________
7.____________________________________________________________________
______________________________________________________________________
8.____________________________________________________________________
______________________________________________________________________
9.____________________________________________________________________
______________________________________________________________________
10.___________________________________________________________________

19
 DEPARTMENT OF BUSINESS ADMINISTRATION EDUCATION
Bachelor of Science in Hospitality Management Program
Mabini Street, Tagum City
Davao del Norte
Telefax: (084)655-9591 Local 116
______________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers

1.

2.

3.

4.

5.

Keyword
1. Plantains
2. Tortillas
3. Epazote
4. Masa
5. Guero Chile

20
Big Picture B:

Big Picture in Focus: ULOb. Understand the cooking methods and produce
traditional dishes of South America

Metalanguage

The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Tostones Twice-fried slices of plantain that are pounded thin before the second
frying.
2. Refrescos (Refreshments) A term used for all cold nonalcoholic beverages,
including jugos, sorbets, licuados, and batidos, all of which are generally made with
milk and sometimes ice cream.
3. Quinoa This ancient seed was a staple of the Incas. It cooks quickly, has a mild
flavor, and a slightly crunchy texture.
4. Parrillada A selection of meat grilled over hot coals, often including delicacies such
as intestines, udders, and blood sausages (Argentina and Chile).
5. Pachamanca Typical dish from the desert. It consists of lamb, pork, potatoes, sweet
potatoes, and tamales.
6. Pabello ́n Criollo Hash made with shredded meat and served with fried plantains
and black beans on rice (Venezuela).
7. Morcilla Dulce Sweet black sausage made from blood, orange peel, and walnuts.
8. Manioc Flour Widely used in Brazil as a breading for chicken. Manioc is not a grain;
it comes from the tropical cassava root.
9. Llapingachos Pancakes stuffed with mashed potato and cheese (Ecuador)
10.Jugos Fruit juice drinks that can be made from any fruit mixed with water and sugar.
Kaniwa A nutritious grain that grows at high altitudes, thriving in places where
quinoa cannot
11.survive
12.Guinea Pigs Called cuy or curi in the Andean regions, and these vegetarian rodents
are raised for food in native Indian homes.
13.Hallaca Cornmeal combined with beef, pork, ham, and green peppers, wrapped in
individual pieces of banana leaves and cooked in boiling water.
14.Churrascaria A Brazilian or Portuguese steakhouse.
Essential Knowledge

2.SOUTH AMERICA
INTRODUCTION

HISTORY

In the 16th century, Spanish explorers in the Americas had come across two great
civilizations, the Mesoamerica and South America. The Inca Empire covered around 2,
500 miles of coastal desert, high mountains, and low-lying jungle. To govern such a
large region, the Incas constructed roads, including both mountain and coastal routes.
This road network was essential to success in farming since it permitted food
distribution over long distances. Incan life and farmer have used advanced methods of
cultivation since agriculture is part of their lives.

During the Spanish conquest, the ancient Americans were some of the most excellent
plant growers. Maize from Mesoamerica and potatoes from the Andes were two of their
contribution to the European diet. To achieve the highest yield from their crops, the
Incas used terracing and irrigation techniques on the highlands' hillsides. Building
terraces meant that more soil could be used for agriculture, and they also helped to
prevent the erosion of the soil by wind and rain.

THE FOOD

The people of the Andean region have provided more than half of the agricultural
products that the world consumes today. Among these are the corn with 20 varieties,
240 potato varieties, and squash, beans, peppers, peanuts, and cassava. Quinoa
(which in the Incans language means "mother of cereals") is a cereal grain crop
domesticated in the high plains around Lake Titicaca.

Potatoes were the main root crops of the Incas, and they cultivate potatoes and corn
that can withstand heavy frosts with a height of 15,000 feet. Potatoes were used to
produced light flour while corn was eaten fresh, dried, or popped. They also make an
alcoholic beverage known as saraiaka or chicha.

Another essential staple of the natives was the manioc tuber, or cassava root. These
plants are to easy to propagate, but difficult to process caused some will grow
poisonous raw plants. The manoics can be peeled, grated, and pulp put into long,
supple cylinders- called tiptis- made of woven plant fibers. When the pulp is pressed
and squeezed, it allows the poisonous juice to be extracted, and then the pulp is safe to
eat by removing, washing, and roasting it. Farinha de mandioc is a product that toasted
into a coarse meal or flour.
Another food that can be created is tapioca, which is from an extracted juice of the
starch and heated on a flat surface that allows the starch grains to pop open and clump
into small, round granules. While the poisonous extracted juice, by boiling down the
poison remove it can now be used as the basis for the sauce known as tucupi. Indian
women are in charge of preparing manioc meal. The pulverized meal was combined
with groundfish to create a concoction called pac oka or pac oca. Carima is a small,
sun-dried cake intended for the children.

There was a porridge or paste known as mingau, and thin, crisp snacks called beijus,
made of either tapioca flour or dough from a nonpoisonous, or sweet variety of manioc
known as macaxeira or aipim. Such sweet manioc tubers, which are rather fibrous but
much simpler to cook, were also powdered, boiled for several hours to soften, and
eaten like potatoes. Soups are an essential component of the main meal of the region.

In the Andean countries, there are mazamorroas or coladoas, creamy soups made with
ground dried corn and ground dried beans, quinoa, amaranth, or squash. Variations of
this kind of soup, called sangos, are probably the oldest Indian cuisine. Sango was the
sacred Inca dish. One of the oldest Indian cuisine and considered the sacred Inca dish
popularly known as sangos, The Spaniards introduced the following:
1. potajes (hearty soups)
2. pucheros (pot-au-feu-type soups)
3. cocidos (meat and vegetable soups)

Chile, Argentina, Uruguay, Bolivia, and Paraguay have locros—thick soups made with
hominy, beans, squash, and sweet potatoes. Chupes, popular in Bolivia, Chile, Peru,
and Ecuador, are stewlike soups prepared with fish, chicken, or other meat along with
potatoes, cheese, vegetables, and may include eggs.

Venezuela

The country is one of the top ten oil producers in the world, which has enabled it to grow
its economy. Due to the diversity, Venezuela can cultivate a wide variety of crops. Its
main crop is sugarcane, followed by fruits such as bananas, oranges, pineapples,
papayas, strawberries, passion fruit, watermelons, limes, and avocados. Venezuela has
a strong fishing industry, famous for its sardines, shrimps, clams, mussels, crabs, and
tuna. Their staple foods are arepas, thick, flattened balls of fried or baked corn or wheat
flour. The flatbreads can be filled with meats, cheeses, jelly, or vegetables. The most
popular fillings are tuna, chicken salad, shredded beef, or ham and cheese.

The Venezuela national dish is the Arepas partnered with pabellon crillo.
It is a hearty dish that includes black beans and grilled beef seasoned with onions,
garlic, green peppers, tomatoes, and cilantro. It is served on top of a mound of rice,
along with a fried egg and strips of fried plantain, top with grated white cheese. Hallaca
is a popular dish eaten only on holidays. The cornmeal dough is steamed in a wrapping
of palm leaves with a filling of pork, chicken, and beef, and mixed with olives, capers,
raisins, tomatoes, peppers, nuts, and spices. Hallaca was first made by servants
seeking to use the leftovers from their plantation master's tables. Logarto sancocho
(lizard soup) and fried ants, considered a special treat, are some of the most unusual
foods in this region.

Brazil
The staple foods of west African cooking are depend (palm oil), peppers, okra, and
coconut milk. Feijoada ("big bean" stew) is the national dish of Brazil. Feijoda contained
a variety of meats slowly cooked with black beans and condiments. Feijoada completa
(complete feijoada) accompanied by rice, fresh orange slices, a side dish of peppery
onion sauce, chopped greens such as collards, and farinha (toasted manioc flour).

The Portuguese influence is noticeable in the thick, sweet egg bread that is served at
almost every meal, and in the seafood dishes that combine a variety of seafood with
coconut and other local fruits and vegetables. Seafood stews predominate in the North,
while the south is the land of churrascos. Churrasco is a Brazilian word that means "to
barbecue" and stems from Brazil's pampas, where ranchers cook large portions of
marinated meats on long skewers over an open fire pit. The variety of barbecued meats
includes pork, beef, goats, goat, and the very popular galinha do coracao or chicken
hearts. The meats are sliced straight from the skewer with large butcher knives directly
on the plate. They make full use of their wide range of tubers, squash, and beans. The
heart of Brazilian vegetable consumption is the Manioc it is the "flour" of the region.

The Guianas

Guyanese staple foods are peas, rice, and bread. They have lots of locally grown
vegetables that widely available but seasonal such as Manioc, plantains, and breadfruit.
A common festive meal is a cook-up, which is any kind of meat cooked in coconut milk
and served with rice and beans. India profoundly influences the region that many of
their traditional dishes are very spicy, seasoned with curries and habanero peppers or
scotch bonnet. Suriname is more affluent than Guyana and has a wide diversity of
ethnic influences. Nasi goring (fried rice) and bami goring (fried noodles) are the two of
the spicy meat and vegetable dishes introduced by Indonesia. Pom (ground tayer roots,
which are a relative of cassava, mixed with poultry) and pastei (chicken pie with
vegetables) have come from the Creole community. African influence can be traced
through peanut soup. Most of the food is imported, and French Guiana people enjoy
international cuisine, which includes Chines, Vietnamese, and Indonesian dishes.
Colombia

Coffee is Colombia's main agricultural crop. With its two coastlines, seafood has a
significant influence on the cuisine, along with chicken, pork, onions, rice, beans, and
soup. The cuisine of Columbia also has a strong Spanish influence. Colombia has three
popular dishes namely Bogota (a potato-based soup with chicken, and maize, served
with cream, capers, and avocado chuck), Hormiga Culona (a fried large ant) and
Lechona (a whole suckling pig, spit-roasted and stuffed with rice, which is a specialty of
Tolima)

Ecuador

Ecuador is famous for its ceviche, made from bitter orange juice and chilies. Afro-
Ecuadorians enjoy seafood seasoned with coconut milk along the northern coast. The
low-coastal region is abundant in peanuts and bananas. The popular food in the
Andes inland is corn, potato pancakes, soup, and grilled cuy (guinea pigs).

Ecuador is also known for its seven various exotic fruits namely:
1. cherimoya (custard apple)
2. physalis (cape gooseberry)
3. tamarillo (tree tomato)
4. babaco (mountain papaya)
5. granadilla (passion fruit)
6. baby bananas
7. red bananas

High-quality fish and seafood, as well as various varieties of Andean potatoes, are also
available. The popular dishes across the country are lemon-marinated shrimp, toasted
corn, and pastries stuffed with spiced meats. The food diet of Educadorian is rice,
potatoes, and meat (beef, chicken, and pork). The food is cooked in achiote or lard oil.
Refrito, a fried mixture of chopped onions, green peppers, tomatoes, achiote, and salt
and garlic, is added to many cooked dishes. Their national delicacy is aji sauce made of
spicy red pepper that is commonly seasoned with the meat. The following are the
specialty dishes of Ecuador:

1. Locro soup (cheese, avocado, and potato).

2. Fanesca is a soup made of many ingredients, including twelve different grains
and salted cod served during Lent.
3. lomo salteado (thin sliced steak, covered with onions and tomatoes)
4. chocio (grilled Andean corn) sold by street vendors.
Peru

This "land of the Incas" is the world's capital of potatoes, with more than three hundred
varieties and colors, from purple, blue, yellow, and shades of brown to pink, as well as
different sizes and textures and flavors. In addition to rice, chicken, pork, lamb, and fish,
this tuber comprises the basic ingredient from which most Peruvian dishes originate. In
addition, potato is the main staple grown of Incas and Indians. The Indians also grew
quinoa and kiwicha plant, which grows at high altitudes and produces small, protein-rich
seeds. They were used by the Incas to supplement their diet. They are also abundant in
seafood, turtles, meat, and ceviche, paired with boiled potato, sweet potato, or cancha
(toasted corn kernels). The popular dishes in Mexico are the following:
1. Butifarras is a Peruvian ham sandwich with spicy sauce.
2. Carapulcra is a stew made of pork, chicken, yellow potatoes, chilies, peanuts,
and cumin.
3. Aji de gallina is a peppery chicken served in a creamy, yellow, spicy nut-based
sauce.
4. Seco de cabrito is goat marinated with chichi de jora (a fermented maize drink) or
beer, cilantro, and garlic.
5. Chaiona is cured lamb, alpaca, or llama.
6. Grilled or fried guinea pig (cuy)

Bolivia

Bolivia is renowned for its saltenas and empanadas, commonly made up of meat or
vegetable pies. Majao, a rice dish with eggs, beef, and fried banana; silpancho, meat
served with rice and potatoes; and pacumutu, a rice dish with grilled beef, fried yuca,
and cheese are the other traditional dishes of Boliva. Spicy sauces and condiments
made with ajis are served with stews and soups such as chairo (with cured lamb or
alpaca), chuno (freeze-dried potatoes), or saice (meat soup with onions and tomatoes).
Bolivian beer is popular, but the most favored local drink is chicha cochabambina, very
potent alcohol made from corn.

Paraguay

Corn and Manioc are the cornerstones of the cuisine in Paraguay. Other principal food
crops include beans, peanuts, sorghum, sweet potatoes, and rice. There are many
varieties of beans in Paraguay that grown, including lima beans, french beans, and
peas. The most popular dishes in Paraguay based on corn, meat, milk, and cheese.
Their national drink is yerba mate made from green dried leaves and stemlets of the
tree Ilex that help regain the power of mental, fatigue, and stress reduction. The highly
preferred local drink is the dark rum made up of sugarcane.
Chile

Chile's agricultural sector is well known in North American and European supermarkets,
with significant exports of fruit and wine. The Spanish priests first brought vines to Chile
in the 16th century because they needed wine for religious celebrations. In 1850, wine
production became serious. Chile has traditionally produced Cabernet Sauvignon
grapes primarily, but recent successes with Merlot, Carmenere, and Syrah grapes have
made a wider variety of wines available.
Muscatel grapes are grown in the northern region, but primarily for pisco, a national
beverage.

In the nineteenth century, the newly formed government tried to encourage European
immigration. Starting in 1845, it had some success drawing mostly German migrants to
the south of Chile, mainly to the lake district. For this reason, that area of the country
still shows a German influence in its architecture and cuisine, and some descendants
still speak German (peppered with archaic expressions and intonations) of these
migrants. Because of its location in the Southern Hemisphere, the fruits grown there are
ready for export in the Northern Hemisphere's winter season. Fruits exported to the
United States include apples, avocados, peaches, nectarines, kiwifruits, plums, pears,
blueberries, and cherries, and the main vegetables are garlic, asparagus, and onions.

A typical Chilean dish is cazuela de ave, a thick stew of chicken, potatoes, rice, green
peppers, and, occasionally, onions. The favorite national dish is the humitas that
originated from the Amerindians, a native to Chile. Humitas are made with grated fresh
corn, mixed into a paste with fried onions, basil, salt, and pepper. The mixture is then
wrapped in corn husks and cooked in boiling water. Chile's is situated on a long
coastline that gives them an abundance of seafood such as abalone, eel, scallops,
turbot, king crab, sea urchin, and algae. The Juan Fernadez Islands are well known for
its huge lobsters. Seafood is an ingredient prepared in almost every technique,
including stews, ceviches, escabeches, or snacks with potatoes, corn, squash, and
other vegetables.

Many of Chile's lamb dishes, such as lamb ribs or lamb shish kebabs and baked deer
dishes and cakes, stem from Welsh influence. A more traditional Chilean pastry is the
alfajor, which consists of dulce de leche (caramelized milk) sandwiched between thin
pastries and rolled in powdered sugar. Another favorite is macedonia, diced fruit with a
fruit syrup topping. There is also arroz con leche, or chilled rice with milk, sugar, and
cinnamon. Semola con leche is a flan made of sweet corn flour topped with caramel.

Argentina

Argentina's heartland is a vast grassy plain known as the Pampas. Waves of European
immigration inspired the cuisine. Italian greatest food influences are lasagna, pizza,
pasta, and ravioli, commonly seen on the Argentinian table. Argentina is the beef capital
of the world and home of cattle and sheep raised by gauchos (Argentine cowboys).
Matambre is the national food of Argentinians made from thin flank steak rolled with
fillings that include spinach, whole hard-boiled eggs, other vegetables, herbs, and
spices. The steak is then tied with a string and either poached in broth or baked. Its
name is derived from mata hambre, which means "kill your hunger." The most famous
Argentine dish is the parrilada, a mixed grill plate of different meats and sausages
(chorizos).

Argentinean has various classic cuisine, such as chimichurri sauce, empanada, and
tortillas (made with potato dough). They are the world's fifth-largest producer of wine.
The grape varieties are almost entirely European derivation: Chardonnay, Riesling,
Cabernet Sauvignon, Merlot, and Malbec are only a few of some 60 different varieties
cultivated. Almost 75 percent of the total wine production originates in Mendoza's
province found in the Andean foothills. The Argentinean wines have distinct flavors
because of climate, soil conditions, and irrigation methods that differentiate them from
other European wines. The two exclusively produced by Argentinean are Malbec (fine
red wine) and Torrontes (a full, fruity, rich white wine).

Uruguay

Uruguayan cuisine is the result of many influences, including gaucho, Spanish, and
Italian. Most Uruguay restaurants are parrillada (grill-rooms) specializing in asado
(barbecued beef), the country's most famous dish. The favorite local dishes are Chivito
(a sandwich filled with slices of meat, lettuce, and egg) and puchero (beef with
vegetables, bacon, beans, and sausages). When Italian migrated to Uruguay, they
opened pasta factories and imported parmesan cheese and prosciutto ham made to be
national cuisine.

Vatapa de Galinha (Chicken in Nut and Dried Shrimp Sauce)

Amount Ingredients
1c Onion, dice
2 Garlic cloves, minced
1 tsp Fresh ginger, peeled, minced
1 tsp Serrano pepper for taste
2c Tomato, peeled, chopped, seeded, dice
½c Green bell pepper, deveined and seeded, dice
½c Cilantro, leaves only, chopped
3 tbsp Dende oil
1 kl Chicken, cut into eight pieces, skinned and patted dry
 1 tsp Salt
½ tsp Freshly ground black pepper
½c Bread, day-old, cubes
½c Water
¼c Dried peeled shrimp, ground
½c Peanuts, almonds or cashes, toasted and ground
1 tbsp Fresh lime juice

¾c Unsweetened coconut milk

To taste Salt and black pepper

Procedure: and cook, stirring

1. Puree first seven ingredients until smooth
2. Heat depend oil over medium heat,
add puree occasionally, 10 minutes
3. Season chicken pieces with salt and pepper
4. Add
Crepas con to Salsa
saucedeandDulce
toss to
decoat;
Lechebring to simmer.
(Crepes with Dulce De Leche Sauce)
Amount Ingredients
1c Dulce de leche sauce
1c Heavy cream
¼c Rum
8 Crepes, cooked
½c Pistachios, chopped
2 tbsp Butter
Procedure:
1. Add heavy cream to the sauce and return to simmer; stir in rum
Potato and Beef Empanadas with Chimichurri Sauce (Dough)
2. Place crepe brown-side down, spread 1 tbsp sauce over half, and sprinkle
Amount
with 1 tsp pistachios Ingredients
2 tsp
3. Fold in half, then fold Salt
in half again, set aside. Repeat with remaining crepes
¾ c4. Arrange crepes in a lightly
Warmbuttered
water ovenproof pan and cover. Bake for 10
4½c minutes in a 375 F oven.
All-purpose flour
5. Serve two crepes; top with additional sauce and chopped nuts.
¼ tsp Paprika
¾c Lard or Vegetable shortening
Procedure:
1. Dissolve salt in warm water
2. Sift together flour and paprika. Add lard or vegetable shortening, blend fat
and flour to a fine meal
3. Add salted water until the mixture forms a ball. Add more flour a tablespoon
at a time if the dough is too sticky
4. Shape dough into a ball: knead vigorously for 10 minutes on a lightly
floured surface or until smooth and elastic. Reshape into a ball, refrigerate
to let rest covered for at least 30 minutes (preferably 2 hrs)
 5. Roll dough to 1/8 inch thickness on a lightly floured surface and cut into 5-inch
rounds. Stack rounds and cover to prevent drying.
Potato and Beef Empanadas with Chimichurri Sauce (Filling)
Amount Ingredients
3 tbsp Olive oil
1c Onion, minced
½c Red bell pepper, cored, seeded, dice
½ tsp Red pepper flakes
½ tsp Paprika
½ tsp White pepper
½ tsp Ground cumin
1c Beef shoulder, minced
To taste Salt and pepper
½c Potato, russet, peeled, dice, boiled, drained, and
cooled
¼c Raisins
¼c Green Spanish olives, pitted, dice
¼c Green onions, white part, finely chopped
1 Hard boiled egg, peeled, chopped

7. To assemble empanadas, place about 3 tbsp of filling in the center of each

dough circle. Fold over and press the edges firmly to seal, starting from the
middle and working out to the edge. Curve the ends of the empanada to
form a crescent. TO make the "rope" around the edge, pinch ½ inch of one
corner edge between your thumb and index finger and fold the edge over
onto itself. Pinch and pull another ½ inch of the edge and fold again, making
a rough triangle over the first fold. Repeat this folding around the edge,
pressing each fold tight
8. Bake until golden brown, 15 to 20 minutes
9. Serve warm with chimichurri sauce.
Self-Help: You can also refer to the sources below to help you further
understand the lesson:
Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey

Let’s Check

Let us try to answer the activities in determining your understanding of this unit.

Multiple Choice. Reach each statement carefully and write the corresponding letter of
your choice in the blank provided.

___1. Probably Peru's most famous dish, Cebiche (also Ceviche, Seviche) is a seafood
dish that's estimated to have been around for over 3,000 years. But let's cut to the
chase: How is the fish (or other seafood) prepared in this delicacy?
a. Barbecued
b. Marinated in fruit juices
c. Deep-fried in canola oil
d. Raw, fresh, preferably straight from the water.

___2. We are all familiar with hot dogs, and sausages on buns are served throughout
the continent. However, some South-American countries like Argentina and Uruguay
serve a kind of hot dog that usually features a sausage much longer than the bun, and
with various toppings, from catchup and mustard to Chimi-Churri. How are those called?
a. Panchos
b. Americanos
c. Perros Calientes
d. All of the above

___3. Bolivians are known for their Chicha, a fermented corn drink that is often
homemade and has even been used to substitute citric juices in a Cebiche. But which of
the following is NOT TRUE about a typical Bolivian lunch?
a. It is usually really spicy
b. It is the main meal of the day
c. It usually includes soup and a main dish
d. Potato is served at most lunches.
___4. Brazil, the largest country in South America, consists of 27 states, which differ
greatly from each other, especially in gastronomy. However, one combination is
considered a classic, no matter where in Brazil you may be. What is this indisputable
Brazilian staple?
 a. Rice and beans
b. Shrimp and limes
c. Pasta and cheese
d. Salmon and mango

___5. Practically all of South America shares a love for this Italian-inspired dish: Beef,
pork, or chicken breaded with eggs, salt, condiments, and breadcrumbs (or flour), and
then deep-fried. We call this dish (appreciated even in Mexico) a
a. Milanesa
b. Parmigiana
c. Calabresa
d. Siciliana

___6. All right, since you are probably feeling full from all this food, let's switch to drinks.
A simple question: which of the following is NOT a South American cocktail?
a. Mojito (rum, sugar, lime, club soda, mint leaves)
b. Pisco Sour (pisco, lime, sugar, egg white)
c. Caipirinha (cachaça, lime, sugar)
d. Leche de Tigre (fish stock, lime juice, spices)

___7. If you've been to the Southern half of South America, you have to know this one.
If I invite you to have a MATE (pronounced "mah-tay"), what do I want to do?
a. Drink some tea
b. Get my drink on
c. Have a cookout
d. Have dinner out

___8. Since we're talking about Mate, which is a huge part of South American culture,
let's have another one. You must know that it is involved in many social meetings, and
there is a lot of etiquettes involved. Which of these would be considered impolite in a
Mate reunion?
a. When you don't drink all that was served to you.
b. When you make noises while drinking.
c. When the host is the first to drink.
d. When you pass or receive the Mate with your right hand
___9. As you may know, the colder parts of South America produce some excellent
wines. In fact, Chile stands out as a great wine-making country. Which of these grapes
is of French origin, but is now rarely found in France and abundant in Chile?
a. Carménère
 b. Cabernet Franc
c. Merlot

In this part, you will be required to draw conclusions, perspectives, arguments, and
ideas from the unit lesson.

a. South American dish is full of bright colors.

b. South Americans love to feast, not for survival but to build relationships or rapport, to
party, to mourn, and to reconnect with old friends and family.
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2.__________________________________________________________________
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3.__________________________________________________________________
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5.__________________________________________________________________
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6.__________________________________________________________________
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7.__________________________________________________________________
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8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers

1.
2.

3.

4.

5.
Keyword
1. Quinoa
2. Rocoto
3. Jugos
4. Manioc
5. Ensaladas

Big Picture C:

Big Picture in Focus: ULOc. Understand the cooking methods and produce
traditional dishes of Caribbean

Metalanguage

1. Yuca Root vegetable similar in length and shape to a turnip, with scaly yam-like
skin. Univer- sally made into flour for bread and cakes and used as a base for
tapioca.
2. Yaut ́ıa A member of the taro root family, the yaut ́ıa is the size of a potato, but
more pear-shaped. It has a brown fuzzy outer skin. The flesh is white and slimy
and is custard-like when cooked. It is one of the most natural thickeners, used to
thicken soups, stews, and bean dishes. There is also a purple yaut ́ıa, also called
mora.
3. Sofrito A seasoning staple, there are many variations. Most contain pork, lard,
green peppers, tomatoes, onions, and coriander.
4. Picadillo Spicy Cuban hash, made of ground beef and cooked with olives and
raisins.
5. Name a variety of different names calls this giant tuber. The Spanish translation
of the word n ̃ame is yam. The outer skin is brown and coarsely textured, while
 the inside is porous and very moist. The n ̃name grows to enormous size and is
considered to be the "king" of tubers.
6. Jack A fish family of over two hundred species, these colorful saltwater fish are
also known as yellowtail, greenback, burnfin, black, and amber jack.
7. Hibiscus Also known as sorrel, rosell, or flor de Jamaica, this tropical flower is
used for drinks, jams, and sauces.
8. Hearts of Palm Ivory-colored core of some varieties of palm trees. They are
used fresh or canned in salads and as a vegetable.
9. Dhal Hindu name for legumes; in the Caribbean, it refers only to split peas or
lentils.
10.Darne The Caribbean name for kingfish.
Essential Knowledge

3.CARIBBEAN

HISTORY

Different regions inhabit the Caribbean. They lived in small villages on land, farmed and
fished, and hunted game with blowguns and bows and arrows, and were renowned for
their ferocity. The dominant culture was Tainos or Arawack, who introduced advanced
agricultural methods and social and material culture. The prosperity of the Western
Indies in colonizing the Caribbean, particularly Jamaica and St Domingue, is the
economics of sugarcane production.

FOOD

The islands, originally populated by the Indian tribes of Arawak and Carib, had
established a varied variety of food and cooking techniques. The Caribs were
cannibalistic, but food historians credit them with being the people who started ritually
spicing their food with chili peppers. On the other side, the Arawaks invented a way of
slow-cooking their meat by placing it over an open fire on a wooden grill or a grill made
of thin green sticks, and they called this method as Barbacoa (barbecue).

Spanish and Europeans introduce ingredients such as sugarcane, coconuts, chickpeas,

cilantro, eggplant, onions, garlic, oranges, limes, mangoes, rice, and coffee. Trading is
one of the activities done by early settlers. Mexico traded papaya, avocado, chayote,
and cocoa, while South America is the potatoes and passion fruit. Later Polynesians
introduced the breadfruit and Americans are corn, beans, and chile. Okra, callaloo, and
ackee are crops brought by Africans. It resulted that the island to island cuisine is
similar, but each island has its specialties.
Black beans, white rice, yellow rice, citrus marinades, garlic, and fried sliced banana
(plantain) are the typical Cuban foods. Olive oil and garlic marinades are commonly
used as sauces. Cumin, cayenne, and cilantro are popular spices. Meat is often roasted
and marinated in a Creole style. The national dish of Cuba is Ajiaco, a thick soup made
with pork and different kinds of edible vegetable roots and stems. Other typical Cuban
dishes include moros y cristianos (white rice and black beans), congrı ́ (a combination
of rice and red kidney beans), and picadillo a` la habanera (a mincemeat dish, Havana
style).

Ackee and saltfish are the Jamaica's national dish, commonly served at breakfast.
Ackee is a fruit whose color and taste, resemble scrambled eggs when cooked. Saltfish
is a fish (usually cod) that has been extensively soaked in salt for preservation, drying,
and curing purposes. It often soaked overnight in cold water to remove the saltiness
taste. While in Jamaica, the saltfish fritters are called Stamp and Go, this is the island
concept of fast food. It is made from a batter of soaked, cooked, skinned, and flaked
saltfish, with scallions, chiles, and tomato, fried in coconut oil until golden brown.
Curries and rice are the long-lasting influences of East and Indian cuisine in the
Caribbean. During the special occasion, they prepared and served curried goat.
Jamaican jerk is another popular dish of the island. The Jamaica jerk can be prepared
in two ways, the first is running the meat with dry seasoning mixture, and the other one
is combined with water to create a marinade. Jerk's basic ingredients are allspice, hot
chillers, salt, and at least 30 different herbs and spices.

The Blue Mountains of Jamaica are named after the famous Blue Mountain Coffee,
famous for being smooth and full of flavor. Coffee beans were first brought from
Martinique to Jamaica in 1728. The island can produce quality coffee beans because of
its excellent climatic conditions.

Adobo and sofrito come from Puerto Rico — a blend of herbs and spices that give many
of the native foods their distinctive taste and color. A mixture of peppercorns, oregano,
garlic, salt, olive oil, and lime juice or vinegar, rubbed into meats before roasting while
Sofrito is a potpourri of onions, garlic, and pepper browned in either olive oil or lar and
colored with achiote, imparts the bright yellow color to the island's rice, soups, and
stews. The following are the local soups of Jamaica
1. Sopo ́n de pollo con arroz (chicken soup with rice)
2. Sopo ́n de pescado (fish soup)
3. opo ́n de garbanzos con patas de cerdo (chickpea soup with pig's feet)

Puerto Rican traditional dish is asopa, a hearty gumbo made with either chicken or
shellfish. Asopa is made up of two varieties the Asopao de gandules (pigeon peas) and
Asopa de pollo (chicken). Stew is the large part of the Puerto Rican diet that cooked in
calderas a heavy kettle. The popular stews are Carne guisada puertorriquen ̃ a (Puerto
Rican beef stew) and Pastelo ́n de carne. Carne frita con cebolla (fried beefsteak with
onions), ternera a la parmesana (veal parmesan) and roast leg of pork, fresh ham,
lamb, or veal, which are prepared Creole style and flavored with adobo are some of the
typical dishes of Puerto Rican. They also enjoy eating exotic fare such as Cabrito en
Fricase ́ (goat meat fricasse,) Carne Mechada (larded pork or beef loin with chorizo
sausage,) and Cuajito and Mollejas Guisadas (stews popular during Christmas season).

Lecho n ́ asado (barbecued pig) is a festive island dish. Puerto Rican saple food is
based on chicken. The common chicken dishes are arroz con pollo (chicken with rice),
pollo al Je ́rez (chicken in sherry), pollo agridulce (sweet-and-sour chicken) and pollitos
asados a la parrilla (broiled chicken). They speciality fish dish is the mojo islen ̃o. Puerto
Rican also often cooked camarones en cerveza (shrimp in beer) and jueyes hervidos
(boiled crab). The company prepared a dozen food styles for rice ad plantains like arroz
and pegao while plantains can be cooked like amarillos and green plantains.

The national dish of St Vincent is roasted breadfruit and jackfish. They are abundant in
lobster, crab, conch, shrimp, whelk, and mahimahi seafood. Tri-tri is their favorite
delicacy. It is a tiny fish seasoned with spices and curry powder and fried into cakes.
Other popular dishes of St Vincents are callaloo stew, souse, pumpkin soup, roti, and
buljol. Favorite dessert introduced by African is duckanoo, made with cornmeal,
coconut, spices, and brown sugar covered in banana leaf.

Spanish highly influences the Dominican republic that their native cooking is locally
produced like beef, pork, and goat meat. The common breakfast dish is mangu, a
combination of plantains, cheese, and bacon; it called "mashed potatoes" by the
Dominican Republic. The most important meal is the La Bandera (Dominican Meal) that
consists of rice, beans, meat, vegetables, and fried plantains. Sancocho is one of the
popular dishes that stew in a spanich style paired with rice. Goat meat is considered as
a staple food of Dominican homes. They also aapt the Spanish paella which named
lorico, casabe and catibias.

Their dessert is typically made up of sugar, and condensed milk flavored coconut,
papaya, banana, pineapple, soursop, ginger-like flans, puddings, and creams. They
have a flying fish or coo-coo dinners, which is called bardados. It's a sleek, silver-blue
fish with fins resembling dragonfly wings, flying fish can propel themselves through the
air at speeds of up to thirty miles an hour to avoid predators. Coo-coo is a polenta-like
porridge made from yellow cornmeal, water, salt, pepper, butter, and okra. Eddo, also
referred to as coco, is a hairy root vegetable with the size and texture of a potato used
in soups.

The common food in their daily diet are peas, rice and pigeon. Peas is simply cooked
with rice, flavored with coconut. The peas is populary known as congo or gongo peas.
The common stew they had is Jug-jug made from corned beef, pork, pigeon peas and
guinea corn. The lamb is from a breed of black-bellied sheep that look like goats.

Fungi and pepperpot is the national dish of Antigua. Other dishes are Ducana is a sweet
potato dumpling paired with saltfish and chop up and black pineaaples with a uniqe
extra-sweet flavor. While in Curacao their signature dish is keshi yena (stuffed cheese) ,
other two popular dishes are funci and tutu both are based on cornmeal. Rotis is a
unoffocial nation dish of Trinidad, it is made up of curry meal wrapped in thin pastry and
sometimes referred as hamburger.

Buljol (Flaked Saltfish)

Amount Ingredients
244g Saltfish, boneless
 Coo-coo (Barbados)

Amount Ingredients
3c Water
To taste Jamaican
Salt Jerk Beef Steak
1 c Amount Young okras, thinkIngredients
26721 gc
tbsp Skirt
Fresh or
Yellow
limeflank steak
cornmeal
juice
c 2taste
1To tbsp SaltButter
and black
Cucumber, peeledpepper
and seeded, dice
Procedure:
11ctbsp Adobodice
Onion, spice mix
21tsp
tbsp 1. Bring water and salt to a boil.
Fresh minced
Garlic, thyme, Add okras
fresh, and simmer, covered for 10
chopped
minutes
12ctbsp 2. Add cornmeal in aTomato,
White vinegar
peeled,
slow, steady seeded,
stream, dice
constantly stirring with a wooden
2¼tbsp
c spoon Olive
Green oil
onion, tops, minced
3. Cook over medium
½Procedure: heat until
Scotch bonnet mixture
chile,isseeded,
thick and smooth, stirring
minced
3 tbsp constantly, 5 minutes
1. Season the meat with salt oil
Olive and pepper to taste
2. 4. Place on
Combine theserving
adobo dish
spice, and spread
thyme, butter and
vinegar, on top
oil;slices
whisk to combine well.
1 Avocado, peeled, cut into 12
Add meat and marinate 1 hr at room temperature or 2 -3 hrs under
Procedure:
refrigeration
1. Desalt the salt fish; cover with boiling water and allow to cool in the water.
3. Grill over high heat to the desired temperature
Drain. Remove any skin and bones. Shred the fish and cover again with
4. Sice and serve hot with arroz mamposteao and mojo de amarilos
boiling water, let cool. Drain and press out all the water.
2. Combine all the other ingredients except the avocado and mix well
3. Add fish and toss well, refrigerate for at least two hours 4. Serve with sliced
avocado

___1. The Jamaican national dish is made from a fruit that resembles scrambled eggs
when cooked. Can you name this food?
a. Ackee
b. Breadfruit
c. Cassava
d. Callaloo

___2. When ackee is cooked according to the Jamaican national dish recipe, a
particular type of seafood is most often cooked with it. Do you know what type of
seafood this is?
a. Saltcod
b. Breadfrui Janga
c. Conch
d. Squid

___3. What kind of bread is most commonly used in Jamaica? A slice usually comes
with every meal one would order while there.
a. Hardough Bread
b. Cocoa Bread
c. Banana Bread
d. Jungle Bread
4. There are hot peppers indigenous to Jamaica that are extremely hot. They
almost resemble tiny pumpkins and go from green to yellow to orange to red in color.
What kind of peppers are these?
a. Hot Scotch Bonnet
b. Cow Horn
c. Habanero
d. Numex Twilight

5. While in Negril, Jamaica, I met with a older Rastafarian man named Red, who
was considered a village elder of sorts. We went to a restaurant that a friend of his
owned and had an amazing vegetarian meal. Part of the dish was a soy product that
was used in place of meat that I found utterly delicious. Do you know what this soy
product is known as in Jamaica?
a. Chunks
b. Vegemite
c. Tofu
d. Endamame

6. The Jamaican people make a side dish out of cassava, a pinch of salt, and
coconut milk. It is formed into the shape of a pancake and then deep-fried. Can you
name this dish?
a. Bammy
b. Shamshuku
c. Bulla Cakes
d. Gizzada

7. One of my favorite Jamaican recipes is a style of preparing and cooking fish. The
recipe most commonly uses vinegar, onion, Scotch Bonnet peppers, julienne carrots,
and chocho or chayote. What is this dish called?
a. Escoveitch
b. Sour Sop
c. Dasheen
d. Stamp And Go

8. One of the best ways Jamaican's have or preparing foods involves a rub and way
of grilling the food. It's used mainly on chicken and pork and leaves the meat tender and
with a really spicy flavor. The dish is probably the most commonly eaten by tourists
because it's the most well known. Can you tell me what this way of preparing food is
called?
In a Nutshell

In this part, you will be required to draw conclusions, perspectives, arguments, and
ideas from the unit lesson.

a. Caribbean food has a distinct flavor and a rich history.

b. Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab
and Chinese cuisine, but they have a traditional or local dish from other regions.

1._________________________________________________________________
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2.__________________________________________________________________
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3.__________________________________________________________________
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5.__________________________________________________________________
___________________________________________________________________
6.__________________________________________________________________
___________________________________________________________________
7.__________________________________________________________________
___________________________________________________________________
8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers

1.
2.

3.

4.

5.

Week 4-6: Unit Learning Outcomes (ULO): At the end of the unit, you are expected to

a.Understand the cooking methods and produce traditional Japanese dishes

b.Understand the cooking methods and produce traditional Chinese dishes
c.Understand the cooking methods and produce traditional Korean dishes
d.Understand the cooking methods and produce traditional dishes in Southeast Asia
Big Picture in Focus: ULOd. Understand the cooking methods and produce
traditional Japanese dishes

Metalanguage
The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Zaru A shallow bamboo basket used to drain, rinse, or dry foods. In the summer,
cold soba noodles are served in a zaru, accompanied by a small bowl filled with
dipping sauce, called zaru soba.
2. Surikogi A wooden pestle, often made from cypress wood, shaped like a big
cucumber. The grinder part to suribachi (bowl), which makes up the Japanese
version of the mortar and pestle.
3. Wok For stir-frying. Japanese cuisine uses the traditional, round-bottomed
Chinese wok.
4. Suribachi. A bowl with a corrugated pattern on the inside, used as a mortar
along with the surikogi (pestle) to grind sesame seeds into a paste.
5. Shamoji A paddle made from wood or plastic used to serve rice. Also used to stir
sushi rice after adding sweetened vinegar and cooling.
6. Makisu. Bamboo rolling mats, made from thin pieces of bamboo tied together.
Makisu is used to make sushi rolls (makizushi).
 7. Oroshigane, A steel grater with very fine spikes, used to grate wasabi, ginger,
and daikon radish.
8. Oroshiki. Porcelain grater, considered better than the metal grater (oroshigane),
because it does not impart any metallic flavor to the food and is safer on the
hands.
9. Gunkam-maki Battleship roll. The maki is rolled to form a container for the liquid
of an item, such as oysters, uni, quail eggs, ikora, and tobiko.
10.Chirashi-zushi. Translates “ scatteredsushi” A bowl or box of sushi rice topped
with a variety of sashimi (usually nine, which is considered a luck number)

Essential Knowledge

4.JAPAN

INTRODUCTION
History

In 1543, Portuguese traders arrived at one of Japan's small islands and offered to
exchange "what they had for what they did not have." The Japanese were eager for
trade, and soon Portuguese traders and Jesuit missionaries arrived in increasing
numbers, followed by the Dutch and the English. During this time, the Shogun (the
emperor's commander in chief) Tokugawa Ieyaso, with the aid of the English sailor Will
Adams as a naval advisor, worked to unify the country.

More than a hundred years later, the Shogun, fearing too much Western influence,
closed Japan to "foreigners." During this time, Japan was able to develop in its way.
Two hundred years later, when Commodore Matthew Perry of the U.S. Navy demanded
reopening of trade in 1853, Japan was again ready to face the West.

Under the modern thinking of Emperor Meiji, Japan soon became a power in the Far
East, defeating imperial China and Russia in the late nineteenth and early twentieth
centuries. Then an expanding need for raw materials not available set Japan on a
course of the conquest of Asia and the islands of the Pacific, ultimately leading to their
role in World War II. In 1945, Japan was defeated by the United States and its Allies,
and occupying American troops helped rebuild its cities and industries. Today, Japan
has one of the most successful economies of any non-Western nation.
FOOD

Rice is the most important crop in Japan and has been grown by the Japanese for over
2000 years. Japan has two common types of rice the hakumai (white rice) and
gemamai (unpolished rice). The second variety is mochi rice; it is commonly used for
sekihan, mochi rice with red beans, or in rice cakes. Traditionally, they have eaten this
type of rice every New Year's Day. Japanese sweets (wagashi) and rice crackers
(sembei) are commonly made up of rice flour like daifuku and kushi-dango. Some
Japanese used rice wine in producing vinegar and alcohol like sake.

Rice is typically part of the daily meal revealed in the word of gohan (cooked rice and
meal). The term extended to asagohan (breakfast), hirugohan (lunch), and bangohan
(dinner). Japanese traditionally prepared their breakfast with rice, miso soup, plain
omelet, dried fish, and pickled vegetables. During lunch, they tale a light meal like soba
(noodle), domburi mono (bowl of rice with vegetable, meat, and egg) and bento box.
While in dinner, it always served with a bowl of rice, miso or dashi soup, a small portion
of protein, vegetables, pickled vegetables, and a dessert (usually a seasonal fruit).

Japanese's main deity element is fish and prepared in different varieties like steamed,
fried, boiled, and raw. Fish preservation becomes popular in Japan, and sushi is
prepared as one of the ways in preserving the fish by fermenting in boiled rice. Salted
fish is fermented in rice with lactic acid fermentation to prevent bacterias' growth and
bring putrefaction. Presently, the fermentation process of susi is about one to weeks
now. Sushi is a popular snack of Japanese. China introduced vegetarian cuisine, which
is known as shojin yroyi in Japan.

In Zen temples, they practice a meal preparation from seasonal vegetables, wild plants,
seaweed, soybean curd, and seeds. They only eat fish, shojin ryori and thy don't drink
alcohol and eat meat.

Portuguese and Dutch introduce sugar, corn, fried food such as tempura to Japanese.
While Buddist influences Japanese emperors to ban the consumption of beef and meat,
Japanese soldiers were fed beef to gain more strength before and after the battle.
Sukiyaki (plow cooking) is a cooking method practiced by Japanese in cooking beef,
where they will cook beef outside because cooking beef inside the house is a big insult
of their ancestors when Japanese restore by Meijii the restriction of eating beef was
minimized.

Hyogo prefecture, specifically the Kobe city, produced the most deliciante beef, which
named Kobe Beef. At the same time, Wagyu province was recognized as the world
finest beef produced in low-cholesterol carcasses, equal marbled, unmatched flavor,
tenderness, and the overall eating quality. Wagyu breed cattle used to produce Kobe,
Matzukya, and Hokkido beef. Kobe beef is eaten as sushi, sukiyaki, or steak.

It is a hearty wintertime dish called Nabemono dishes made up of fish, seafood,

chicken, meat, and vegetables. There is a variety of nabemono depending on the
ingredients used, such as oysters, scallops, cod, salmon, chicken. The sumo wrestlers
used to eat Chanko-name one of the types of nabemono made with chicken, seafood,
potatoes, and vegetables. Beef sukiyaki is another type of nabemono. Some of the
Japanese delicacies are grilled unagi (eel), fancy unagi, yakitori, and oden. Typical side
dishes are daikon, potatoes, kelp, transparent cakes, fukuro and chijuwaw.

The formal Japanese cuisine is Kaiseki ryouri, which is considered as an art of

celebration of harmony that emphasis flavors, textures, and colors. The traditional
kaiseki meal consists of a 15 series of courses such as sashimi, tempura, fish and meat
dishes, and tofu and food are placed in ceramics for perfection purposes. The following
is a sample of a one set meal:

1. Senscha (green tea) is served before the meal.

2. sakitsuke (hors d’ouvre)
3. zensai (appetizer)
4. suimono (clear soup)
5. sashimi (slices of raw fish)
6. nimono (stewed seafood and vegetables)
7. yakimono (broiled fish)
8. agemono (deep-fried seafood and vegetables)
9. sunomono (vinegared seafood and vegetables)
10.gohan (cooked rice)
11.tomewan (miso soup) 12.konomono
(pickled vegetables)
13.kudamono or mizugashi (fruit).
14.Hojischa (roasted tea) served during and after the meal

Kakejiru (Broth for Hot Noodles)

Amount Ingredients
960 ml Ichiban dashi
1 ½ tbsp Granulated Sugar
1 ½ tsp Salt
1 tbsp Shoyu
1 ½ tsp Light soy sauce
 Nasu No Karashi (Mustard-pickled Eggplant)
Amount Ingredients
6 Small Japanese elongated eggplants
1 tbsp Salt
Dressing

1½ tsp
Procedure: Dry mustard or wasabi
3 tbsp1. Bring all ingredients Shoyu
to a slow boil over low heat
4 tbsp Mirin
2 tbsp Granulated Sugar Self-
Procedure:
1. Cut eggplant crossways into slices about 1/8-inch-thick, then cut into
quarters
2. Combine water and salt; add eggplant and soak for 1 hr
3. Drain eggplants and pat dry
4. Combine remaining ingredients to make the dressing, mix well
5. Combine eggplant and dressing. Chill for 2 hrs or longer to combine flavor
before serving
Help: You can also refer to the sources below to help you further understand the
lesson:

Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey

Let’s Check

Let us try to answer the activities in determining your understanding of this unit.
Multiple Choice. Reach each statement carefully and write you’re the corresponding
letter of your choice in the blank provided.

____1. What is the name of the special dish packed in 3 tiered boxes and usually
served on New Year?
a. Osechi
b. Mochi
c. Yuzu
____2. "IIkizukuri'" in Japanese cuisine refers to _______
a. Unagi
b. Hanji
c. Soba
____9. What are fish-shaped Japanese cakes known as?
a. Taiyaki
b. Takoyaki
c. Karaage
____10. What does Ocha in Japan refer to?
a. Green Tea
b. Black Tea
c. Coffee
In a Nutshell In this part, you will be required to draw conclusions, perspectives,
arguments, and ideas from the unit lesson.

a. Japanese highly preferred to used fresh and raw products and avoided consuming
preservative foods
b. Japanese eat a large variety of dishes but in small portions
1.________________________________________________________________
________________________________________________________________
2.__________________________________________________________________
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3.__________________________________________________________________
___________________________________________________________________4._
_________________________________________________________________
___________________________________________________________________
5.__________________________________________________________________
___________________________________________________________________
6.__________________________________________________________________
___________________________________________________________________
7.__________________________________________________________________
___________________________________________________________________
8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers
1.

2.

3.

4.

5.

1. Amaranth Young leaves and stems of this decorative plant are common
vegetables (xiancai) in east and south China. Salt-preserved amaranth stems,
thick as a thumb, is an east China specialty.
2. Aniseeds. Seeds from the anise plant, similar to fennel in both taste and
appearance.
3. Fennel. An important ingredient in five-spice powder and in lu, the south China
simmering sauce. Aniseed is often substituted.
4. Five-Spice Powder A common ingredient in Chinese cooking, this delicious
mixture of five ground spices, usually consists of equal parts of cinnamon,
cloves, fennel seed, star anise, and Szechwan peppercorns.
5. Wonton Wrappers Made of flour, water, salt, and eggs; sold fresh or frozen.
6. WoodEarMushroom
Adistantrelativeofthecloudearfungus.Largerandsomewhattougher, they lack the
delicate taste of cloud ears. They can be soaked in cold instead of warm water.
7. Lychee Nuts Also called litchi nut, lichee nut, lichi nut, and leechee nut. These
are sun-dried litchis. The outer shells are brown, and the meat inside looks like a
large raisin.
8. Hua Diao ("Flower-Engraved"). The best yellow wine from Xiaoxing Province.
9. Lo Mein In this dish, boiled and drained noodles are added to the other
ingredients and stir-fried briefly during the final stages of cooking. This gives the
noodles more flavor than is the case with chow mein, where the meat and
vegetables are served over noodles that have been cooked separately.
10.Lotus root Grows underwater. It is starchy when cooked but crispy and
refreshing when raw. Slices of the lotus root have a beautiful pattern—substitute
water chestnuts or jicama.
China has one of the world's oldest continuous civilizations. It is thought that some form
of organized society began around 2000 B.C.. Throughout the centuries, China has
made significant world contributions in philosophy, religion, science, math, politics,
agriculture, writing, and the arts. Confucius, whose teachings and writing still influence
Chinese thought, lived during the Zhou Dynasty, about 2,500 years ago. The Confucian
classics were the guide for Chinese civilization, highlighting education and family as the
foundation of society. Taoists believed that people should renounce worldly ambitions
and turn to nature and the Tao, the eternal force that permeates everything in nature.
Buddhism has become a very powerful belief system for the Chinese. It provided a
refuge in the political chaos that followed the fall of the Han Dynasty (206 B.C.–A.D.
220). By the fifth century A.D., Buddhism was widely embraced throughout China. Over
the centuries, openness to new ideas fostered the emergence of many Chinese
inventions and discoveries.

The ancient Silk Road was established over 2,000 years ago. It started at the Han
capital of Changan (today's Xian) and stretched west for 4,350 miles. Crossing
mountains and deserts, it branched into two routes, one going through central and
western Asia to the eastern shore of the Mediterranean, crossing the Aral and Caspian
Seas to Constantinople (Turkey). From here, silk was carried on to Rome and Venice.
Chinese silk and the four great Chinese inventions—paper, printing, gunpowder, and
the compass—made their way to the rest of Asia and to Europe along this route. In
return, merchants brought religion and the art and culture of these foreign regions to
China. Trade along the route brought and enriched the northern provinces with herbs,
fruits, vegetables, and spices. Coriander, sesame seeds, grapes, walnuts, peas, and
garlic were imported from the West and became a hallmark of much of northern
Chinese cooking.
THE FOOD

China is divide into four major traditions that create their own distinct regional cooking
styles. North is well known for its preferred salty taste, while the south is on sweet, east
preferred hot dishes and sour for West.

North China

The staple food of north China is wheat, barley, millet, potatoes, and soybeans. The
common base of their meals is cellophane noodles, rice ribbon noodles, bread-like
buns, pancakes, and dumplings. Tofu is extracted from soybean paste to make bean
curd, and it is used in various ways because it absorb the flavor of sauces and
seasonings.
Bok choy or Chinese cabbage is the most commonly eaten vegetable by North China.
They also add onions, garlic, and dark soy sauce as flavored for their food. Soybean
paste is commonly used as a basis for other paste-like hoisin, and a yellow bean is
used as thickening sauces or marinade seasoning.

Some parts of the northern portion of China are influenced by Mongolians, which
introduce the nomadic fire pot due to scarcity of fuel in this region. Firepot was used to
warm hand while making a broth. Mandarin or Beijing cooking is the name of the
northern cooking influenced by the imperial court, where Royal Haute Cuisine
developed. Peking duck is one of their traditional delicacies, and Beijing is known for its
traditional Chinese dumping jiaozi.

Central China

Central China is known as " The Land of Fish and Rice" and cooked eastern food style.
Their staple food is wheat, barley, rice, corn, sweet potatoes, soybeans, and sugar
cane. There are numerous vegetables and fruits available in this region like bamboo
shoots, beans, melons, gourds, squashes, leafy vegetables, peaches, plums, and
grapes flourish.

Eastern Chinese cuisine comprehensively and carefully prepared from fine knife skills,
delicate forms, light, fresh, sweet flavors and slow cooking for stocks, and using cooking
methods of stir-fried and steam. They used dried and salted meats and preserved
vegetables as a flavoring for dishes. On the other hand, this region elevates the
Chinese, vegetarian cuisine, which resulted in used wealth ingredients and prepared by
expert chefs.

One of the excellent features of the eastern is the quality of sugar, vegetable, and meat.
When sugar combined with a dark soy sauce, it will create a unique flavor and taste that
exclusive for eastern. Regional also produced specialties dishes from rice wine like
Drunken Chicken, Drunken Spareribs, and Drunken Prawns. Soy-braised duck, goose,
and beggar's chicken are some of the Regional specialties' dishes.

They are also famous in preserving eggs for thousand-year egg-like eggs from duck,
chicken, quail. Using clay, ash, salt, and lime help prolong the shelf life for several
weeks or months, and they called it Century egg. One of the eastern cooking
techniques is "red cooking" by using stock of soy sauce and rice. It produced a flavorful
stew, and one of the dishes is named wuxi spare ribs. Jinhua is one of the boasted
delicate ham that produced smoky flavor. At the same time, Shanghai is known for its
uncommon dish named "xiao long bao" "xiao long tang bao" (soup inject), which made
up of meatballs, dumplings, or buns.

Western China

Western China is popularly known for Sichuan or Szechuan cooking. The region is
considered as the basin of the southwestern because of its agricultural productivity.
They are abundant in rice, wheat, citrus fruit orchards (tangerines), bamboo groves,
edible fungi such as muer (wood-ears), and silver fungi. The people are Tibetan origin
that keeps sheep, cows, and horses.

Their greatest agricultural importance is tea plants. The green tea covers 45% of tea
production, while the other 45% are black and brick tea, and the remaining 10% are
wulung, chrysanthemum, and jasmine tea. Yunnan is popularly known for producing a
magnificent and exotic "pu-erh tea" which aged for hundreds of years before serving.
The region is also a producer of the world's hottest chile peppers. Western China is
particular on food texture, which they highly preferred "chewy" and "crunchy" dishes.
This region is highly humin in which preservation of food is their top priority; they
employed several preservation methods like salting, drying, pickling, and smoking.
Some notable Szechuan dishes include kung pao chicken, tea-smoked duck, chengdu
chicken (chicken cubes with hot bean paste), and mapo tofu, snow-white bean curd with
fried, minced beef and green garlic shoots flavored with crushed peppercorns.

South China

The less well-known Chinese cuisine is the Hunan Cuisine, which server hotter dishes
because hunan dishes frequently use fresh whole chile peppers. Hunan cooking
methods are simmering, steaming, stewing, and frying and Hunan used a variety of
ingredients and lots of procedures to follow. One of them is the Orange beef, where the
beef needs to be marinated overnight, washed, and marinated again with added
ingredients that make the dish preparation complicated. Other popular dishes are
braised beef and crispy duck.
The most famous original Chinese cuisine is the Guandong province. Their main staple
food is rice, and farmers are excellent in producing fruits and green vegetables
throughout the year. They are also a good producer of fruits such as pineapple, lychee,
oranges, and bananas. On the other hand, Cantonese is best known for making fresh
and natural flavor dishes such as the Cantonese meals made from fresh-killed cows,
pigs, and chicken. Cantonese also has abundant spices such as ginger, salt, soy sauce,
white pepper, spring onion, and rice wine or fresh citrus. Cantonese is popularly known
for eating almost everything from fish maw, snake liver, dog, guinea pig, and other
unusual ingredients. Cantonese is good in food presentation; the dish is artistically and
colorfully designed, either fruits, vegetables, or flowers. Cantonese is also delicate in
preparing fruits like lemon, plum, tangerine, and orange. Dimsum ( touching the heart or
little eats) is originated in this region that commonly eaten in the morning and early
afternoon. The popular dim sum are ha gau, siu mai, pai gwat, chun guen, cha siu pau,
and cheung fun. Shark fin soup, roasted suckling pig, barbecued pork or char siu, lo
mein, fu young are also popular dishes of Cantonese.

Stir-Fried Bok Choy

Amount Ingredients
Sauce
To taste Salt and white pepper
1 tspChoy
Bok Cornstarch
2 tbsp Chicken stock
3 tbsp Vegetable oil
¼ tsp Sesame oil
2 slices Ginger root
3 tbsp Oil
1c Onions, thinly sliced
2c Mushrooms, washed, sliced ½ inch
2c Bok choy, washed, sliced ½ inch
2 tbsp Chicken stock
Procedure:
1. Combine the sauce ingredients
2. Set a work over high heat until the bottom turns a dull red. Add 3 tbsp oil.
When oil is hot and smoky, add ginger briefly to flavor oil, discard it when
brown.
3. Add onions, stirring and turning, for 30 seconds. Add mushrooms, stirring
and turning, for 30 seconds
4. and bok choy, stirring and turning until each piece is well coated with oil
5. Whirl in stock along the edge of work and cover immediately. Cook for two
minutes
6. Add the sauce; stir until thickened, season with salt and white pepper to
taste, cover.
7. Keep work covered for one minute. Serve immediately.
 Stir-Fried Bok Choy
Amount Ingredients
Sauce

1 tsp Cornstarch
2 tbsp Chicken stock
¼ tsp Sesame oil
3 tbsp Oil
To taste Salt and white pepper
Bok Choy

3 tbsp Vegetable oil

2 slices Ginger root
1c Onions, thinly sliced
2c Mushrooms, washed, sliced ½ inch
2c Bok choy, washed, sliced ½ inch
2 tbsp Chicken stock
Procedure:
1. Combine the sauce ingredients
 2. Set a work over high heat until the bottom turns a dull red. Add 3 tbsp oil.
When oil is hot and smoky, add ginger briefly to flavor oil, discard it when
brown.
3. Add onions, stirring and turning, for 30 seconds. Add mushrooms, stirring
and turning, for 30 seconds
4. and bok choy, stirring and turning until each piece is well coated with oil.
5. Whirl in stock along the edge of work and cover immediately. Cook for two
minutes
6. Add the sauce; stir until thickened, season with salt and white pepper to taste,
cover.
7. Keep work covered for one minute. Serve immediately.

Tea Leaf Eggs

Amount Ingredients
4 Large eggs
3c Water
1 tbsp Dar soy sauce
1 Star anise, whole
2 tsp Salt
2 tbsp Green tea leaves
1 tbsp Rock sugar
Procedure:
1. Combine eggs and enough cold water to cover. Bring to a boil and cook 10
minutes
2. Remove eggs and immerse in ice water until cool
3. Using a tablespoon, tap the shells gently to make fine cracks
4. Combine tea-leaf ingredients and bring to a boil. Add the cracked eggs and
bring back to a coil. Turn heat to low and simmer for 30 minutes
5. Remove pan from heat and let eggs cool to room temperature.
6. Shell the eggs and serve cold
 Fortune Cookies
Amount Ingredients
3 Eggs

¾c Sugar
½c Butter, melted
¼ tsp Vanilla extract
1c All-purpose flour
2 tbsp Water
Procedure:
1. Preheat over 350 F
2. Combine ingredients in order listed, mixing well after each addition
3. Chill for 20 minutes
4. On a nonstick baking pad or parchment paper, fill a 3-inch circle mold with
cookie butter and spread to 1/8 inch thickness. Bake two cookies at a time
5. Bake 4 to 5 minutes, until edges are lightly browned
6. Working quickly, place a fortune paper slip in the center of each cookie.
Fold cookie in half, enclosing the fortune slip and forming a semicircle.
7. Grasp the rounded edges of the semicircle between thumb and forefinger
with both hands. Push the fortune cookie down over a dowel, making certain
the solid sides of cookie puff out.
8. Place each cookie in a small muffin tin, open end up, until cookies are set.
9. Return to oven to finish baking until golden brown, about 1 to 2 minutes

Self-Help: You can also refer to the sources below to help you further
understand the lesson:

Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey

Let’s Check

Let us try to answer the activities in determining your understanding of this unit.

Multiple Choice. Reach each statement carefully and write you’re the corresponding
letter of your choice in the blank provided.
____1. A 'Zongzi' (Mandarin name) is a specialty rice dumpling that is particularly
popular during the Dragon Boat Festival in the summer. With what is zongzi traditionally
wrapped before they are steamed?
a. Cabbage
b. Bamboo leaves
c. Rice paper
d. Eggroll wraps

____2. “'Cha ye dan' (Mandarin name) is delicious, darkened eggs that have a
wonderful flavor and aroma. They are good for snacking year-round. With which of
these items are they boiled with to achieve their lovely color and taste?
a. Stars of anise
b. Tea leaves
c. All of these
d. Cinnamon sticks
____6. 'Dim Sum' is the term for a very popular southern Chinese cuisine style. A trip to
a 'dim sum' bar can be a dream for lovers of Chinese food with a collection of dumplings
and other bite-sized snacks. What does the name 'dim sum' translate to literally in
English?
a. Breakfast bits
b. Sweet confections
c. Small hearts
d. Tasty treats
____7. One of the greatest dishes of Chinese cuisine is one called 'Ma Po Tofu.' This is
a dish from Sichuan (Szechwan), which typically includes either beef or pork and a
substantial helping of tofu. True or false: This dish traditionally contains plenty of red hot
spicy chili and other related ingredients.
a. True
b. False

____8. True or false: Though the Chinese are known for their many wonderful recipes,
their cuisine is virtually devoid of sweet dishes, pastries or other confections that we

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10.________________________________________________________________
Questions/Issues Answers

1.

2.

3.

4.

5.
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Keyword
1. Amaranth
2. Fava Beans
3. Net-fat
4. Lo Mein
5. Hua Diao

Metalanguage
The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Dubu Tofu or soybean curd.

2. Dwenjang. Fermented soybean paste, brownish-yellow in color and chunky in
texture, different from the Japanese miso.
3. Gam Persimmons.
4. Gochu. A chile pepper, introduced by Portuguese and Spanish traders in the
seventeenth century.
5. Gochu Galu. Korean chile powder made from sun-dried thin red peppers.
6. Gooksu, Myon or Kuksu Noodles.
7. Gui Barbecued or grilled food.
8. Boo Long white radish resembling a parsnip in appearance, with a mild flavor.
Tender white turnips can be substituted.
9. Buchu Korean chives, resembling a bundle of long grass rather than ordinary
chives. They are highly perishable.
10.Bulgogi Grilled, marinated beef or other meat.
11.Busut Mushrooms.
12.Cellophane Noodles See Mung Bean Threads.
13.Sesame Seeds (Ggae) Used raw and toasted. There are two types, white and
black.
14.Shil Gochu These chile pepper threads are a traditional garnish. The hair-thin
threads, which resemble saffron, are machine-cut from dried red chile peppers.
15.Shinsollo Korean hot pot.
16.Soybean Paste Known as miso in Japan, a basic seasoning made from cooked
17.Bac ha Eaten as a vegetable, the long, strong, bright green stem of the giant taro
plant looks like a smooth stalk of celery but does not have thick fibers. It is
frequently used in Vietnamese sour soup.
1
18.Banh Pho Short, flat, white Vietnamese rice stick noodle about inch wide.
 19.Cup Leaves (Daun Mangkok) The shape of the leaf is like a cup. Also known as
tapak leman (Nothopanax scutellarium), it is usually used to cook stew dishes
20.Fermented Black Beans Oxidized soybeans that are salt-dried, with a savory,
salty, and slightly bitter flavor
21.Bean Curd Made from dried soybeans soaked, pureed, and boiled with water.
22.Banh Trang The Vietnamese equivalent of ravioli skins.
Essential Knowledge

6.KOREA AND SOUTH EAST ASIA

KOREA

FOOD
In a mountainous northeastern part, famous dishes are mixed with wild ferns,
mushrooms, and native roots. One of the basic side dishes of the Korean diet is namul.
Chonju City is abundant rice, and its best rice dish is bibimpap (pibimpap) mixed with
vegetables, meats, and fiery red pepper sauce. South Korean dishes are commonly
flavored by garlic, ginger, black pepper, spring onion, soy sauce, sesame oil, and
toasted sesame seed. The most important Korean table condiment is the chiles and
chile paste.
Korea is surrounded by three seas that provide abundance in seafood and fish. Koreans
are seafood eaters that occasionally dine out if there is a special occasion. Small dried
sardine is used as condiments; the popular snack food is the dried cuttlefish. Along the
seasides of the fishing ports, the cephalopods are hanging out to dry. They are also an
abundance of seaweed products, and in tradition, they cook seaweed soup in
celebrating birth, this dish is the Miyeok guk.

To battle the winter, Korean practiced the food preservation method. The signature dish
of Korea is the Kimchi; it always served every meal. Kimchi has three characteristics a
sour, sweet, and carbonated taste. During the summer season, Korean control the
production of Kimchi due to its seasonality. Gimjang game is a long-kimchee game.
During Gimjang, Koreans gathered together to cut, wash, and salt hundreds of pounds
of the vegetables and store them in a large earthenware crock.

Korea's famous grilled dish is bulgogi, and it made from sirloin, and a prime cut of beef
after the meat is marinated for at least four hours to enhance the flavor and tenderize.
After the meat is cooked, it is eaten by wrapping the beef with a lettuce top with rice,
Kimchi, and vegetables. There are no real courses in Korea; they generally laid all their
food in the table and randomly eaten it. Seasonal fruit is always served with hot tea or
coffee, and dessert is not part of Korean tradition.

Kalbi- Kui (Barbecue Beef Ribs)

 Amount Ingredients
½c Soy sauce
2 tbsp Granulated Sugar
¼ tsp Dry mustard
¼ tsp Black pepper, freshly ground
1 tsp Sesame seeds
2 tbsp Rice vinegar
2 tbsp Sesame oil
1 tsp Ginger, minced
4 Garlic cloves, minced
¼c Green onions, chopped
2 ½ lb Korean-style short ribs
Procedure:
1. Combine all ingredients except short ribs, whisk well
2. Trim the excess fat from the ribs. Score the meat deeply every ½ inch,
almost to the bone.
3. Add short ribs to the marinade and coat evenly, turning the meat, so the
scored side is face-down in the marinade. Cover and let stand at least 3
hrs, or refrigerate overnight, if possible
4. Broil over a charcoal, grill, or cook under a broiler. Look for outside to become
crisp.

Kimchi (Traditional Napa Cabbage)

Amount Ingredients
238 g Salt
½ gal Water
2 Napa cabbage heads, cut into 2-inch wedges
1 Garlic head, cloves separated and peeled
2 Ginger root
¼c Fish sauce or Korean salted shrimp
1 bunch Green onion, 1-inch pieces
½c Korean ground chile
1 tsp Granulated sugar
 Dan Kim Kui (Crispy Seaweed)
Amount Ingredients
As needed Sesame oil
10 Nori sheets
As needed Salt
Procedure:
1. Using a pastry brush, brush a thin layer of oil onto the seaweed. Sprinkle a
little salt over the entire sheet. Turnover and repeat on the other side
2. In a large frypan over medium heat, toast the nori until they turn dark
brownish green; flip and toast the other side
3. Cut toasted nori sheet down the middle lengthwise, then cut twice crosswise
to make 6 small pieces.
Dan Kim Kui (Crispy Seaweed)
Amount Ingredients
½c Asian or hard pear, peeled, cored, and grated
2 tbsp Onion, minced
¼c Green onion, sliced thin
2 tbsp Sake
½c Water
1 tbsp Garlic, minced
2 tbsp Sesame oil
2 tbsp Sesame seeds
1 tsp
2 tbsp Granulated sugar
448 g Beef top round partially froze, cut very thin into 2-inch
squares
As needed Bulgogi sauce (recipe follows)
Procedure:
1. Combine all ingredients except the beef; stir well to dissolve.
2. Add beef to marinade and toss; marinate for at least 3 hrs.
3. Drain meat, discarding marinade
4. Cook beef on a bulgogi grill pan or grill over hot charcoal or stir-fry over high
heat.
5. Dip broiled, grilled, or stir-fried meat slices in bulgogi sauce.
Dan Kim Kui (Crispy Seaweed)
Amount Ingredients
1 Garlic cloves
1 tbsp Granulated sugar
To taste Salt
3 tbsp Dark soy sauce
1 tsp Sesame oil
1 tsp Chinese bean paste
1 tsp Sesame seeds, toasted
2 tbsp Sake or dry sherry
1 tsp Sake or dry sherry
1 tbsp Sake or dry sherry
1 tsp Green onion, white part, minced
1 tbsp Oil
¼ tsp Cayenne pepper
Procedure:
1. Crush garlic with sugar and salt to make a smooth paste
2. Combine remaining ingredients
SOUTHEAST ASIA

FOOD

Southeast Asia's traditional cooking style and taste affected by its close borders and
influences of Indian and China. Where in the ingredients are similar to almost all the
regions but categorized from their culture palate and taste. India strongly influences
Southeast Asia but varies from the region, ethnicity, and religious preference. Muslims
are prohibited from eating pork and during the month of Ramadan. In contrast, Hindus
believe that cows are sacred, and eating beef is forbidden. Buddhists, too, are
supposed not to consume meat, as killing animals is against Buddhist beliefs. However,
many Buddhists consume both meat and fish, and this practice appears to be more
closely practiced by monks or ascetics than by ordinary people today. India also intro
curries, commonly paired with milk and butte. Hence, Southeast Asia substituted the
cow's milk to coconut milk to gives a very different taste of a curries dish.

In the Philippines, their culinary methods and styling have heavily pattered in
Europeans, since Europeans once colonized them. Some of the influenced dishes are
pan de sal, kilawin, paella, empanadas, and a variety of seasoned meat dishes. In
general, Philippines culinary techniques, blended from Chinese, Spanish, and
indigenous Southeast Asians. Spaniards introduce some basic techniques in cooking
like sauteing tomatoes, garlic, and onions in olive oil. Spaniards also introduce the
sausages, dishes using meat and dairy, and beef. There are lots of beef livestock that
originated in Spain. The Philippines has four meals; breakfast, lunch, merienda (snack),
and dinner. Noodle dishes like pancit is one of the merienda dishes served with puto
(sponge cake) and cuchinta (glutinous rice cake). Lunch is their most substantial meal
that consists of rice, vegetables, meat, and fish.

Southeast Asia's popular dishes are consist of rice, fish, vegetables, fruits, and spices.
The popular products are curry, Satay, sour fish soup, noodles, and soy products.
Ginger, pepper, chile peppers, onions, garlic, soy sauce, fish sauce, fermented fish
paste, turmeric, candlenut, lemongrass, cloves, nutmeg, cinnamon, tamarind, and lime
are the common flavoring agents. The food balancer is coconut milk that binds the
sharp flavor and palm sugar to help balance the spices. The common taste preferences
across the region are sweet and sour, hot and sour, or hot and sweet. The fish sauce is
almost used in all dishes.

In Indonesia's best-known dish is Satay; and their unique foods in the vegetarian
tempeh or tempe. Other Indonesia dishes are Gado-gado and Sambal. While in Bali,
where their cuisine and culture predominated by the Hindu religion. The most distinctive
Balinese dish is the Babi guling, a spit-roast suckling pig stuffed with herbs, often paired
with black pudding. Their starch sources are rice, sago, cassava, taro, and popular
fresh fish, including eels, squid, barracuda, crab, and shrimp.

Cambodian and Laotian dishes depend on their indigenous ingredients, their most
useful cooking methods are steaming, grilling over a charcoal fire, or a quick stir-fry in a
wok. Tik marji, a mixture of ground black pepper, salt, and lime juice, is one of the
regions' popular flavors. Cambodian diet is simply cooked meat or fish with tik marij.
They frequently used the banana leaves in grilling or steaming that it helps to add some
flavors and aroma. Their dessert is a grilled sticky rice ball with coconut and jackfruit
inside the banana leaf.
On the other hand, Lao cuisine's culinary taste is a combination of Asian culinary flavors
that loves sticky rice, raw greens, and spicy dipping sauce. Larb is the national dish
from a mixture of marinated meat or fish or sometimes served raw and paired with
vegetables, herbs, and spices. Tam mak houng is a green papaya salad is one of their
popular dishes too. Lao food taste and flavor preference are sour over sweet.

Malaysia is high influenced by Arabic, Chinese, and Indian. The majority of Malays are
Muslims who use to consumed rice and prohibited from eating pork and drinking
alcohol. Malay has extensively used chile peppers and thick coconut in their dishes,
curry, shallots, garlic, shrimp paste, tamarind, and lemongrass, also used for seasoning.

Singapore cuisine is a mixture of Chinese and Malay traditions that their cuisine is
popularly known as Straits Chinese, Baba, or Peranakan Cuisine, and Nonya Cooking.
Nonya cooking is spicier and tangier that resulted in a highly refined and boldly flavored
dish, the best-known dish is Lakas, a rich coconut soup-noodle dish. Otak otak is
mashed fish with coconut milk and chile, wrapped in banana leaf and grilled over coals.
Hence, Singapore is famous for its crab dishes like chile crab that features shellfish
smothered in tangy chile and tomato sauce. The Black pepper crab seasoned with a
thick black pepper and soy sauce.

In Thailand, which is broken down into four regions, Neighboring Laos is highly
influenced by the northeastern region food. The glutinous rice is the staple food that can
be eaten as a base meal or a dessert. The popular regional dish is Khanom Buang it is
a thin crispy egg omelet stuffed with shrimp and bean sprout. This region is served
dishes in a highly spiced taste like lap, spicy minced meat or chicken, som tam (papaya
salad) and kai yang (barbecued chicken). The source of protein is the freshwater fish,
and shrimp because meat is a scarce commodity.

Thailand's cultural and economic heart is the central region because of the fertility ability
of the land. The principal source of food is the large paddy fields that produce vast rice.
Thai commonly used the expression kin khao (to eat) which means " to eat rice," they
commonly used to eat plain rice traditionally the steamed rice. This region provides
more traditional Thai cuisine like rice, fish, and vegetables flavored with garlic, fish
sauce, and black pepper, along with an abundance of fresh fruits. When Thailand
recognized Ayutthaya as the capital, chili consumption increased, along with coriander,
lime, and tomato. The region is also abundant in seafood due to the accessibility of the
nearby Gulf, and they also produced a wide range of vegetables and fruits like mango,
durian, custard apple, pomelos, and guavas.

On the other hand, the north Thailand region is situated in the forested mountains and
temples. Northern is gratefully influenced by Myanmar, which can be seen in their
dishes like kaeng hang le, a pork curry with ginger, tamarind, turmeric, and khao soi, a
curry broth with egg noodles. Spicy pork sausage is another specialty of northern. In
contrast, the south of Thailand is popular for its vast plantations of pineapple, coconut,
and rubber. Local produce products characterize southern food. Most of their dishes are
based on coconut and fresh seafood. The cashew nuts are also used as a starter or stir
fired for chicken and chiles that resulted in an exotic, bitter flavor called a sato dish. Thai
cuisine influenced by Malaysians is the fish curries, Kaeng massaman for Indian, and
Stay for Indonesia. The most famous influence of Chinese is the ten-day vegetarian
festival in Phuket.

Vietnamese cuisine is divided into three regions. The mountainous region in the north is
the city of Hanoi that is influenced by Chinese that is evident in their adaptation of the
cantonese -style of stir-fires and brothy soups. In the city of Ho Chi Minh City, formerly
known as Saigon, there is an abundance of tropical seafood, pork, fruits, vegetables,
and bold and spicy dishes such as curries and banh mi.

The distinctive element of Vietnamese cooking is the use of fresh herbs they called it
rau thum (Vietnamese herbs) like mint, purplish Thai basil, anise-like red perilla (shiso),
lemony green perilla, floral, cilantro-, and coriander. They also served a rau song (table
salad) that includes a plateful of herbs, lettuces, cucumbers, mung bean sprouts, and
pickled vegetables. Vietnamese is don't eat much of meat and fish but instead rice with
vegetables and eggs. They don't use cooking fat or oil in frying; they just used the soy
sauce, nuoc man (fish sauce), and it also served as the main flavoring. Their popular
soup is Pho made from noodles, beef, chicken or pork with basil, bean sprouts, and
other seasonings. If Chinese has egg rolls, Vietnamese has spring rolls that wrap with
rice. Rice is the most important item in the Vietnamese kitchen, and their ba ́ nh Xe` o
(pancake/crepe) is stuffed with minced pork, shrimp, and bean sprouts. Fruits are part
of the meal such as bananas, mangoes, papayas, oranges, coconuts, and pineapple.
The popular drink is hot green tea and coffee with condensed milk.

Tahu Telur (Spicy Tofu Omelet)

Amount Ingredients
1c Fresh bean sprouts
1c Fresh tofu, drained, ¼ dice
4 Eggs, beaten with tsp salt
½ tsp Salt
1 tsp Vegetable oil
2
2 tbsp Sweet soy sauce
1 tbsp White vinegar
3 tssp Fried peanut, crushed
3 tbsp Fried shallot flakes
1 tsp Parsley leaves
Procedure:
1. Blanch bean sprouts in boiling water 30 seconds. Drain refresh with cold
water, and drain again.
2. Combine tofu, egg, and salt
3. Heat oil in a 10-inch omelet pan. Add half the egg mixture, tilting the pan to
make a thin omelet. Cook over medium heat until set and lightly browned.
Remove and keep warm. Repeat to make a second omelet.
4. Evenly spread bean sprouts and chile over omelets.
5. Combine kecap manis and vinegar, drizzle over omelets 6. Garnish with
peanuts, fried shallot flakes, and parsley leaves
7. To serve, cut in wedges.
Satay Babi (Pork Satay)
Amount Ingredients
448 g Boneless, skinless pork tenderloin
1 tbsp Butter
1 Garlic Clove, crushed
2 tsp Dark soy sauce
2 tsp Fresh lemon juice
Marinade

2 tbsp Soy sauce

2 Garlic clove, crushed
1 tsp Ginger, ground
1 tsp Five-spice powder
1 tsp Honey
½ tsp White pepper
As needed Sambal Kecap (recipe follows)
Procedure:
1. Slice pork across the grain into a thin slice, ¼ inch wide by 3 inches long
2. Combine marinade ingredients and mix well. Add pork, mix well and let
stand 2 hrs
3. Remove from marinade and thread onto skewers
4. Melt butter and add remaining ingredients. Before placing on the grill, brush
with this mixture
5. Grill 2 to 3 minutes or until just done
6. Serve hot or warm with Sambal Kecap (Chile and soy sauce)
Sambal Kecap (Chile and Soy Sauce)
Amount Ingredients
6 tbsp Dark soy sauce
1 tsp Chile powder
3 Serrano chiles, sliced very thin
½c Onions, minced
2 tbsp Fresh lime juice
2 Garlic cloves, minced
Procedure:
1. Place all the ingredients in a small saucepan and cook over a medium-low
heat for about 5 minutes, stirring constantly. Let cool

Tumis Terong (Sautéed Eggplant)

Amount Ingredients
2c Eggplant 2 inch thick slices
2 tbsp Vegetable oil
3 tbsp Sweet soy sauce
½c Onions, sliced thin
1 Garlic clove, minced
1 tsp Shrimp paste
To taste Salt and pepper
Procedure:
1. Heat deep fryer to 375F. Deep-fry eggplant for 30 seconds; remove and
drain
2. Set a work over high heat. When very hot, add the oil, onion, garlic, and
shrimp paste. Stir-fry two minutes Let
3. Add eggplant; pour in soy sauce, stir, and cover the pan. Simmer 10 us
minutes. If there is no juice from steaming the eggplant, add ¼ c water 4. try to
Correct seasoning and serve hot
answer the activities in determining your understanding of this unit.

Identify six (6) cuisine influences in Korea and Southeast Asia and how it happened.
REGION CUISINE INFLUENCES EXPLANATION
1.

KOREA 2.

3.

SOUTHEAST ASIA 1.

2.

3.
In a Nutshell

In this part, you will be required to draw conclusions, perspectives, arguments, and
ideas from the unit lesson.

a. Korean cuisine is 'sharing oriented' such that a standard meal will consist of
many large shared dishes and an assorted of side dishes all served at once.
b. Southeast Asia's dishes are mixed with subtle sophistication, and their
presentation is impressive.
1._________________________________________________________________
___________________________________________________________________
2.__________________________________________________________________
___________________________________________________________________
3.__________________________________________________________________
___________________________________________________________________4._
_________________________________________________________________
___________________________________________________________________
5.__________________________________________________________________
___________________________________________________________________
6.__________________________________________________________________
___________________________________________________________________
7.__________________________________________________________________
___________________________________________________________________
1.

2.

3.

4.

5.

8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers
Middle East
c. Understand the cooking methods and produce traditional dishes Turkey, Greece, and
Crete

Big Picture in Focus: ULOg. Understand the cooking methods and produce
traditional dishes in Spain
Metalanguage
The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Aioli. Garlic flavored mayonnaise, typical of Catalonia and the Balearic Islands.
2. Anisette. A digestive, the flavoring for many liqueurs (anisette or anise). Its flavor
varies according to which seeds are used—aniseed or star anise.
3. Paella. Pan Thin, round, shallow, flat-bottomed, two-handled pan. The wide,
shallow shape allows the largest rice area to come in contact with the bottom of
the pan, where the flavor of the ingredients is concentrated. It also helps liquid
evaporate rapidly.
 4. Pimenton. Smoked paprika. It differs from other European paprikas because of
the smoked aroma that it gives off during processing from being dried using
wood smoke.
5. Piquillo. Peppers Spanish wood-roasted sweet peppers.
6. Flan Baked custard dessert usually served with caramel sauce.
7. Gazpacho.Cold vegetable soup, the best-known version of which is from the
southern Spanish region of Andalusia.
8. Churro Choux pastry dough deep-fried in olive oil, spiral shaped and similar to a
doughnut. Churros are made from mixture extruded into thin tubes; these have a
star-shaped cross-section and are several inches long. They are traditionally
eaten at breakfast with hot chocolate.
9. Cocido. Stews, famous in northern and central Spain. More than just a stew,
they are elaborate creations, an event, usually prepared to feed a large group of
friends and family.
10.Capaplanas. Traditional domed clam cookers from the Algarve region in
southern Portugal.

Essential Knowledge

7.SPAIN

INTRODUCTION

THE FOOD

Moors greatly influence Spain's culinary development. Moorish introduce the rice
cultivation, spices like saffron, cumin, and anis; nuts like almond; and fruits like figs,
citrus, and bananas. Moors also introduced food preparation such as marinating fish, a
vinegary sauce, mixed with sweet and spicy foods. The Spanish mainland is divided into
five regions: Green Spain, Central Spain, the Pyrenees, Mediterranean Spain, and
Andalusia.
Green Spain comprised of Galica, Asturias, Cantabria, and Basques provinces. The
Galicia province is an abundance of seafood like scallops, hake, salmon, and trout. The
popular dish of Galacians is the Vieira, it is an elegant fan-shaped sea scallop. In
comparison, Asturias is known for its abundance of fish, vegetables, cows, and a vast
mountain full of forests, Cantabria and Asturias is also known for being an apple and
cheese country. Arroz con leche is one of the popular rice pudding made from famously
rich and creamy milk. The milk from cow, sheep, and goats is used to make a creamy
cheese known as Cabrales Blue wrapped in chestnut leaves and stored in humid caves.
Their famous blood sausage is made up of cow blood, bacon, and onions.

Basque cuisine has agriculture, pastoral, and fishery influences. The Basque dishes
commonly made up of peas, beans, green and red peppers, tomatoes, onions, and
other mixed vegetables. This region-wide varies of fish and shellfish, including crab,
hake, tuna, cod, mussels, oysters, lobsters, edible sea barnacles, baby eels, or angulas.
One of the famous seafood dishes is the pulpo gallega, an octopus dish, and twice a
day, they enjoy pintxos (tapas). Aperitivo in the morning and txikiteo in the evening. In
Central Spain, food is a mixture of Jewish, Muslim, and Christian that produced a rustic
style of cooking. The dish is comprised of warm garpidc soup (sopas de ajo) to more
complex winter dishes. One of the most notable dishes is the cocido madrileno; cocido
is simmer all day using a large cauldron while meats can be salt meat, fresh meat, and
sausage meat from bones and trotters to add richness to the stock. Caldo is a type of
clear stock added with Sherry and mixed with vegetables, chickpeas, onion, garlic, and
leek. The traditional way of serving is placed in a large platter and served all courses at
once. The region is popular for roasts dishes from lamb, veal, suckling pig, and young
goat. Manchegos is good in meat roasting that produced gazpacho manchego (a stew
of partidge, hare, rabbot, and pheasant). The region produces the most excellent Iberico
pork and cheese. One of the Spain districts named Castile-La Mancha produces a wide
range of fine dishes and beverages like machego (sheep cheese), Valdepenas (wine),
honey, asparagus strawberries, and saffron. The popular producer of yemas (egg yolk
sweets) and marzipans in the city of Toledo. While Madrid is the chocolate con churros,
orejuelas (honey fritters); and Ciudad Real for its bizcochos, borrachos or wine-soaked
cakes; Sierras is famous for its best olive oil. Central Spain expensive product is
saffron, and La Vera region is the smoked paprika.

Mediterranean Spain is the home of citrus orchards, rice fields, vineyards, olive groves,
almond, and fig. The traditional cuisine is the Catalan cuisine that made up of seven
primary ingredients namely olive oil, garlic, onions, tomatoes, nuts (almonds, hazelnuts,
and pine nuts), dried fruits (raisins and prunes), and herbs (oregano, rosemary, thyme,
and bay leaves). The region of Valencia that famous for orange, mandarins, and lemons
and considered as the birthplace of horchata soft drink that made from chufa (tiger nut).
It also home of the famous Spanish, turron, made from roasted almonds, honey, and
egg white.
 Andalusia recognized as the largest producer of olive oil, and they have a tree that both
black and green olives grown together. The most prominent contribution of Andalusia to
world gastronomy is said to be gazpacho. Traditionally, gazpacho is regarded as a
peasant food consisting of flour, olive oil, and crushed garlic. The region is also famous
for producing cured hams—Jerez in the excellent producer of the fortified wine Sherry.
Lastly, Spain is the world producer of air-dried hams, that salted for a short period and
cured in the mountain for at least three months.

Gambas
SopaaldeAjillo (Sizzling Garlic
Ajo (Castilian Garlic Shrimp)
Soup)
Amount
Amount Ingredients
Ingredients
448 g
6 tbsp Large
Olive shrimp
oil
To
6 taste Coarse salt
Garlic cloves, sliced thin
1½cc Olive oil ham or prosciutto, minced
Serrano
52 c Garlic
Day-oldcloves, finely
country chopped
bread without crusts, dice
½2 tsp Small
Smokeddry red chile,
sweet crumbled
Spanish paprika
25tbsp
c Flat-leaf parsley,
Chicken stock minced
For serving Bread
Procedure:
1. Pat shrimp dry and sprinkle with salt
2. Combine olive oil and garlic over medium-low heat until oil is hot and garlic
begins to sizzle gently. Cook until garlic is very fragrant but not colored, 2-3
minutes; reduce heat if necessary
3. Add chile and stir for 30 seconds
4. Add shrimp; cook, stirring, until shrimp are just cooked, about 3 minutes 5.
Season with salt to taste, stir in parsley, and cook 15 seconds 6. Serve with
bread
To taste Arroz Salt andLeche((Rice
con pepper and Milk)
4 Amount Garlic, cloves, smashed to a paste
Ingredients
4
10 c Poached
Milk eggs
tbsp
1 inch Flat-leafzest
Lemon parsley, minced
Procedure:
1 ½ inch Cinnamon stick
1c 1. Heat olive oil over low heat; add
Arborio ricegarlic and ham. Cook, stirring, until garlic is Self-
very fragrant but not brown, 4 to 5 minutes
4 tbsp
2. Add bread, stirring to Buttercoat with oil; cook 2 to 3 minutes. Add more oil if the
1c pan is dry Granulated sugar
3. Remove from heat and add paprika; toss the bread to coat evenly
Procedure:
4.
1. Return
Combine pan to heat
milk, lemon andzest,
addand
the stock.
cinnamon Increase
stick heat
over to medium andheat
medium-high simmer
and
aboutto
bring 7a minutes
boil. or until bread swells but still holds its shape
5. Stir
2. Season withreduce
in rice, salt and pepper,
heat add
to low, andgarlic
simmerpaste30and cook 1constantly
minutes, minute stirring,
6. so
Ladle
thesoup into brown
rice does not stickbowls, topbottom
to the each with
of the a warm
pan poached egg and
parsley
3. Add butter and simmer 5 minutes.
7. Add
4. To eat, break
sugar andthe stirpoached
briskly. egg,
Removestirring
from theheat
yolkand
intospread
the soup;
thethe
riceegg
outwill
on a
cook slightly from the heat and thicken the broth.
platter. Let rest; as it cools, the milk will develop a thin skin on top. Fold
back into the rice before serving.
5. Serve at room temperature or cold.
Help: You can also refer to the sources below to help you further understand the
lesson:

Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey
Let’s Check

Let us try to answer the activities in determining your understanding of this unit.

Activity: Define business implementation using v diagram

1. Which of these Spanish drinks is made of apples?

6. What does it mean when a recipe mention’s a la sevillana?

a. with oranges
b. with onion

c. with chestnuts
d. with cranberries
7. What is the name of the Spanish omelette you obtain by frying diced boiled
potatoes and chopped onion in olive oil and pouring beaten eggs over that mix?
a. tortilla espanola
b. cazuela
c. caldereta
d. olla podrida
8. Which of these is pork?
a. chuleta de cerdo
b. ternera
c. vaca
 d. conejo
9. What are the Moros in the popular Spanish recipe “Moros y Cristianos”
a. black beans
b. truffles
Let us try to answer the activities in determining your understanding of this unit.

Activity: Identify the five regional /country and dish that influence the Spanish cooking
style.
1._________________________________________________________________
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2.__________________________________________________________________
___________________________________________________________________
3.__________________________________________________________________
___________________________________________________________________4._
_________________________________________________________________
___________________________________________________________________
5.__________________________________________________________________
___________________________________________________________________
6.__________________________________________________________________
___________________________________________________________________
7.__________________________________________________________________
___________________________________________________________________
8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

Big Picture H:

Big Picture in Focus: ULOh. Understand the cooking. Methods and produce
traditional Middle East dishes.

Metalanguage
The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.

1. Mehshi. Means stuffed eggplant, zucchini, vineleaves, orcabb age may be

stuffed with a mixture of minced meat, rice, and onions.
2. Melokhiyyah Green spinachlike vegetable.
3. Mezze (Mezza, Meze, Mezzah) The Arabic word for appetizer (small plates).
4. Orange-Blossom Water (Mai Qedda) Produced from the blossom of the sour-
orange tree, and it contributes a delicate perfume to syrups and pastries.
5. Pomegranate Seeds The juicy, shiny pink seeds of the fresh fruit, used as a
garnish.
6. Pomegranate Syrup (Molasses or Concentrate) Made from the juice of sour
(not sweet), pomegranates boiled down to thick syrup. Prominent in Iranian and
Syrian cooking.
7. Rakwi Long-handled coffee pot.
8. Tzatziki Strained yogurt and cucumbers seasoned with onion and garlic.
9. Um Ali “Ali’s mother” is a pastry pudding with raisins and coconut steeped in
milk.
10.Tamr Dates.
11.Taratour A thick mayonnaise (water emulsified) of pureed pine nuts, garlic, and
lemon, used as a sauce or dip.

Essential Knowledge

7. MIDDLE EAST

INTRODUCTION

THE FOOD

Arabic cuisine was the nomadic diet of the desert. Nomads once stopped in oases and
settled for farming foods. In later centuries, the world of Islam will begin to spread to
other parts of the world. It was not uncommon for there to be an exchange of food from
the various territories, so the food preparation became extremely widen. One of the
caravan food was Flatbread made from wheat flour, water, and salt and shaped in flat
and oven in a fire. One of the Middle East's essential foods is the dates that grow in a
date palm tree that grows in the hottest desert. Sheep was the most important source of
their milk that used for cheese and yogurt. The famous Arabic meat is from mutton and
lamb. When nomad starts to travel, they always carried beans and grains such as
garbanzo beans, fava beans, and lentils and other dried fruits such as grapes, dried
apricots, figs, and nuts; some spices and herbs like cinnamon, cloves, black pepper, hot
red and green peppers, allspice, ginger, mint, parsley, bay leaves, basil, dill, rosemary,
garlic, and onions.

In was noted in history, that two world empires that brought unity to the kitchens of the
Middle East. The propagation of Islam to other Islamic states has been the most
significant factor in the creation and growth of the gastronomic tradition. The different
immigrants' cooking styles and the broad scale of transport were the beginning of the
exchange of products, and Middle eat os the local desert, olive oil for Syria, dates for
Iraq, and coffee for Arabia. The Arab extensive crops are rice, sugar, hard wheat,
eggplants, spinach, pomegranates, and grapes. Ottoman Turks introduced turbans and
puff pastry croissants, and during battlefield Turks also added the skewering meats,
chicken, and fish on the battlefield. Mezeh is the essential dish of the entire region, a
meal composed of a half a dozen appetizers to fifty dishes sets. The hummus bi tahini,
baba ghannouj, and tabbouleh are national specialty dishes.

Iran has the most refined cuisine, and the fragrance is the most essential of the dishes,
which also has a significant influence on the taste. It also believed that oranges,
pistachios, spinach, saffron, sweet and sour sauces, kabobs, and almond are originated
in Iran. Wheat, barley, and rice are Iran's most valuable crops, and sharbat is its best
refreshing drink made from distilled fruit and herb syrups.
The Mediterranean is called the vegetarian paradise because the region is abundant in
sea, land, and air. Syria, Lebanon, Jordan has the same cooking style. Syria locally
produced foods such as muhammara, kebab, kabbi-karaz, kibbe, and Syria are popular
among pistachios producers. The region that has a wide variety of cooking styles is
Jordan, it famous for producing authentic cuisines such as shish kababs, shish taouks
(grilling) to grape leaves, and eggplants (stuffing), meat, and poultry. Their most
distinctive dish is the mansaf, an Arabic rice with dry sour milk. Lebanon's contribution
to culinary was considered unmistakable. Almost all spice and herbs can be found in
this region like olive oil, lemon, garlic, and mint andits special cuisine kibbeh and
tabbouleh.

Turkey has contributed to the culinary cycle through the abundance of fresh produce
and fish that are part of their diet. Spices and seasonings are expected to be part of
traditional dishes. Turkey's geographical position has made it a popular route for
merchants, travelers, and refugees, all of whom have inspired Turkish cuisine. As the
Turkish Sultan had full influence over the Spice Route, many spices and seasonings
were adapted to the taste of traditional dishes.

Israel cuisine developed and flourished by the influences of other regions. It also formed
based on the availability of certain foods. Israeli has plentiful fruits, vegetables, and
dairy products that include yogurt, soured milk, and cream, which played a significant
 part in the Israel diet. Israeli can rarely eat red meat because they have a lack of quality
to produced livestock. The dietary laws of Jews and Muslims are another element that
plays a significant role in the Israeli menu. It is prohibited for Jews to practice the
kashrut laws prohibited from eating pork, lamb, mutton, beef, and even consuming the
blood. They are not allowed to mixed dairy and meat. Thus they have two separate sets
of utensils one for the meat and the other if for the diary. They also prohibited from
eating seafood without scales. Throughout the Middle East Mediterranean, cultures and
people have mingled and brought their food and traditions. There is no other place in
the world where there is such a a mixture of cultures that have mingled so often, and
retained their distinct national flavors.

Hummus Bi Tahini 8 Chickpea and Sesame Dip)

Amount Ingredients
1/3 c Tahini
½c Fresh lemon juice
2 Garlic cloves, crushed
To taste Salt
For serving

1 tbsp Olive oil

1 tsp Parsley, chopped
Sprinkle Cayenne pepper or paprika
1 tsp Salt
Procedure:
¼ 1.
c Combine garbanzos, tahini Samneh (butter)
lemon juice, and garlic in a food processor using
½ c the metal blade. Process Onion, ¼ dice
until thick and smooth. Adjust flavor with lemon
½ tsp juice and salt. Adjust consistency
Turmeric with little water
2. Serve in a shallow dish,
1 tbsp swirling with
All-purpose flourthe back of a spoon to cover the dish.
1 tbspPout olive oil in the Coriander
center, garnish with reserved
leaves, finely chopped chickpeas, chopped
parsley, and a sprinkling of paprika or cayenne.
4 Large eggs
Kukuye Mohi (Fish Omelet)
To taste Black pepper, freshly ground
Procedure:Amount Ingredients
1.
336 g Preheat oven to 350F White fish fillets, skinless, boneless
2. Saltfish fillet and let sit 10 minutes
3. Heat half the samneh over medium heat and saute fish until cooked; fish
does not have brown. Remove, flake with a fork, and remove all bones
4. In the same pan, add the onions and cook 3 minutes until transparent. Stir
in turmeric and cook 2 minutes. Mix into fish with coriander and flour
5. Beat eggs well with a pinch of salt. Add to fish mixture and season with
pepper
6. Heat remaining samneh in an 8inch nonstick cake pan or casserole dish,
swirl to coat base and sides
7. Pour in the egg mixture and bake in preheated oven for 30 minutes. The
top should be slightly brown
8. Unmold onto a serving platter and serve hot or cold, cut into wedges.
 Khubz (Khoubiz) Arabic Flat Bread
Amount Ingredients
½c Warm water
2 tsp Active dry yeast
4c Bread flour
1 tsp Salt
1c Warm milk
As needed Olive oil
Procedure:
1. Set a pizza stone on the bottom rack of a preheated 500F oven
2. Combine warm water and yeast; let stand until foamy, about 10 minutes
3. In a mixer, food processor, or by hand, combined flour and salt
4. Add yeast mixture and then the warm milk; work to foam dough
5. On a lightly floured surface, kneed one minute. Form the dough into a ball
6. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to
coat; cover and let rise in a warm place until doubled in bulk, about 1 hr
7. Lightly dust a work surface with flour. Punch down dough and cut in half.
Cut each half into five pieces, roll them into balls, then flatten into 6 inches
round; cover. Let rise until puffy, 25 minutes
 8. Rub stone with oil and the slide dough rounds a few at a time onto it. Bake for
4 to 5 minutes until it puffs up like a balloon. To brown, turn quickly and leave
for one minute. Remove bread and wrap in a cloth to keep warm and soft.

Self-Help: You can also refer to the sources below to help you further
understand the lesson:

Let’s Analyze

Let us try to answer the activities in determining your understanding of this unit.

Activity: Identify three (3) regions that influenced the Middle east cuisine
REGION FOOD INFLUENCES
1.

2.

3.
In a Nutshell

In this part, you will be required to draw conclusions, perspectives, arguments, and
ideas from the unit lesson.

a. In Islam tradition, banana is called the food paradise.

b. Arab-Muslim region's primary staple food is bread.

1._________________________________________________________________
___________________________________________________________________
2.__________________________________________________________________
___________________________________________________________________
3.__________________________________________________________________
___________________________________________________________________4._
_________________________________________________________________
___________________________________________________________________
5.__________________________________________________________________
___________________________________________________________________
6.__________________________________________________________________
___________________________________________________________________
7.__________________________________________________________________
1.

2.

3.

4.

5.

___________________________________________________________________
8.__________________________________________________________________
___________________________________________________________________
9.__________________________________________________________________
___________________________________________________________________
10.________________________________________________________________
___________________________________________________________________

Question & Answer (Q&A)

You are free to list down all the emerging questions or issues in the provided
spaces below. These questions or concerns may also be raised in the LMS or other
modes. You may answer these questions on your own after clarification. The Q&A
portion helps in the review of concepts and essential knowledge.
Questions/Issues Answers
The following are the terms to be remembered as we go through in studying this unit.
Please refer to these definitions as a supplement in case you will encounter difficulty in
understanding the concepts.
1. Avgolemono. Egg-lemon sauce prepared by adding fresh lemon juice to whisked
eggs.
2. Baklava. Famed Mediterranean pastry whose origin is debatable. It is made from
many layers of butter-brushed, nut- and sugar-sprinkled layers of phyllo pastry.
3. Domates. Tomatoes.
4. Fakki. Meatless brown lentil soup, a standby for busy days, and a staple when
meat is scarce.
5. Fenugreek Pleasantly bittersweet seed generally ground.
6. Sumac. Deep red, slightly sour spice with citrus notes. Ground sumac is used in
salads, on grilled meats, in soups, and in rice dishes.
7. Taramosalata. Creamy dip made of roe, white bread or potato, garlic, oil, and
lemon juice.
8. Tzatziki. A tangy dip of plain yogurt, minced cucumber, garlic, salt, and pepper.
9. Moussaka Browned eggplant slices layered with tomatoes, cheese, onions, and
ground meat finished with a be ́chamel sauce. Typically Greek, there is a faint
taste of cinnamon.
10.Nigella. Small black seed with a nutty, pepper flavor that looks like black
sesame. Most often used to top bread and flavor salads and vegetables.
11.Ouzo. A Greek anise-flavored alcoholic beverage that turns opaque when mixed
with water.

Turkey
Turks used to do a nomadic life, and highly dependent on agriculture and breeding
domestic animals. Turkish is the origin of producing yogurt among its nomadic
tribes. Turks cultivated wheat and produced leavened and unleavened bread.
Stuffing food is a common practice in this region. Turks' popular dish was kebab,
skewed meat, and cooked by grilling methods, and the cuisine is in different
varieties of vegetables, grains, fresh fish, and lamb dishes. The region common
seasonings are sage, oregano, cumin, mint, dill, lemon, and yogurt. The
traditional Turkish breakfast is fresh tomatoes, white cheese, black olives., bred,
honey, and egg. During lunch, they often have rice or bulgar pilaf dishes, chicken
or lamb cooked fresh fish, and eggplant dishes. Dinner usually stared at mezeler
or aperitif, followed by raki, cold mezes, haydari, dolma, kizartma, cacik,
barbunya pilaki, and barbunya pilaki. The Tursks specialty dishes are alabalik,
barbunya, kalka , kefal, kilic , levrek, lu ̈fer, palamut, sucuk, and pastirma. Sicak
is a popular hot appetizer with vatious style like bo rej, kalamar, karisik izgara,
and midye tava. The common meal in the inland is grilled quail made from
tomatoes, yogurt, olive oil, and cinnamon.

The Turks served soup first, and they can be eaten with any meal. The most
common soup is the lentil, but highly consumed are yayla soup, a yogurt-based
soup, tarhana soup cracked wheat or flour, yogurt, and vegetables fermented
and then dried, asiran soup that made from bulgur wheat and yogurt, and guli
soup that made from rom greens, white beans, and lamb.
Pilavlar, or pilaf, is one of the foundations of Turkish cooking. It is made of rice and
mixed with bulgur or sehriye (vermicelli), pilaf is one of the mainstays of the Turkish
table. Pilaf can be eggplant, chickpeas, beans, or peas. Turkish also produced a variety
of pastries one of the filled pasties is Bo ̈rek that often filled with white sheep's milk
cheese and parsley and spinach. The dough is always paper-thin yufka (phyllo) poured,
rolled, or folded around the ingredients, then baked, steamed, or fried.

The main meat ingredient of Turks is lamb. One of the popular dishes made from the
lamb is the Kebab, doner kebab is the famous roll of lamb kebab, adana kebaps spicy
ground lamb patties, iskender kebaps (bursa kebaps) a grilled lamb. Traditional
skewered cubes of lamb with pepper and onion are called sis kebaps. They also have a
meatballs lamb dish called Kofte. Bulgur wheat is an essential component of several
varieties of meatballs in southern and south-eastern Turkey. The stuffed meatballs,
known as icli kofte, have an outer bulgur shell, minced meat, walnut filling, and spicy
minced meat. Raw kofte is a specialty that requires high-quality meat with no trace of
fat. Then the bulgur and the purplish hot pepper of the area are minced and kneaded.

Dolmas is a family of stuffed vegetables, and the dolmas dish is originated in Turkey.
The best-known dolma is the grape leaf dolmas. Bread is of significant cultural
importance in Turkey. The freshly baked elongated bread loaf, which looks like French
bread, is the bread most people consume during the day. The popular Turks bread is
the flat bread or popularly known as pita bread (pide in Turkish). Turk desserts are
typically made from apricots or figs covered with fresh cream and crushed walnuts. The
unusual dessert that made from pumpkin syrup is the kabak tatlisi . Typical desserts are
based on milk like pudding, one of it is the keskul, gullac, baklava, kadayif, revani,
hanim go ̈begi, and sekerparee. Turks national drink is tea, served extremely hot and
strong flavor followed by coffee. Turkish coffee grounds have a fine dust, boiled directly
to the water. The two popular alcohol drinks are the raki and ayran.

Greece

Mainland Greek cuisine is mainly a nomadic shepherd's cuisine, and foraging is their
normal norm for looking food. Their source of fat is from butter and lard, while cheese,
yogurt, and myriad are normal parts of other diets. The backbone of mainland Greek
cooking styles is from the wild green vegetables that often turned into pies. Greek has a
variety of pies like the tiropita (cheese pie), multilayered pies (crepe style), hortopita
pies (filled with seasonal or mild green), and kreatopita pie (meat pie), kotopites pie
(chicken pie). Other Greek desserts are galaktoboureko, trahana, and lenten pie.

Their breakfast meal usually served as 7 am they called it proeeno, a light breakfast
meal. Greek coffee is excellent but strong that commonly paired with butter, honey, or
jelly. For lunch, they called it mesimeriano that starts at 2 or 3 pm. Typically it has
appetizers of meat or fish, salad, yogurt with honey, and fruit. For dinner, it called
deipnon, but they eat so late, around 10 pm, that commonly produced by mezedakia
appetizer for the evening. The word meze means socializing with a group of dishes.
Since ancient times, the hallmarks of Greek cuisine are olives, fresh vegetables, spit-
roasted or grilled meats, dried and fresh fruit, oregano, mint, yogurt, and honey.

The backbone of the dairy industry of Greece is the feta cheese and yogurt, and they
are popularly known for best producer of brined cheese. Olive oil is also essential for
the production of prominent Greek dishes. The market exports two-thirds of the olive oil
crops; the three best-exported olive oi are kalamata (conservolia), halkidiki and the
extra virgin. They called the olive oil dish as ladera, a typical dish like a green bean,
eggplant, potato, or zucchini stew, cooked in lemon or tomato sauce.

Greek also has an excellent quality of herbs and spices such as chamomile, mountain
tea, tilio (lime blossom), sage, thyme, oregano, and basil, sesame, white sesame,
machlepi, and cumin. The most expensive and valuable spice of Grece is the red
saffron. Greek unquestionable flavors and combinations are from :

1. lemon and dill

2. lemon and olive oil
3. lemon, olive oil
4. oregano, and garlic
5. lemon and eggs (avgolemono)
6. tomatoes and cinnamon (in sauces)
7. tomatoes, honey, vinegar, and dill; garlic ground with mint sometimes with
walnuts
8. garlic and vinegar
9. anise (or ouzo) and pepper
10.olives, orange, and fennel

The most important spice is the garlic used in stews and other tasty dishes and for
making dip sauces, such as skordalia and tzatziki yogurt. Honey is the essential
sweetening ingredient of Greece. It has two categories: the forest honey (pine honey, fir
honey, and oak honey) and the flower honey (from orange, heather, chestnut, and
aromatic plants like wild oregano, wild lavender, and salvia)

The staple cuisine of Greek is wheat that uses of making a variety of bread like pita
bread and crusty whole-grain peasant bread. Bulgur is cracked whole wheat that paired
with a hearty stew or added into soup or salad. Legume vegetables such as chickpeas,
lima beans, split peas, and lentils are used in traditional Greek cooking. Meat, especially
large roasts, has been an essential part of Greek culinary history. Skewered meats are
also prominent on the daily table in souvlaki, sold all over the country. Like a kebab,
Souvlaki is made by skewering small pieces of meat, usually pork or lamb, and roasting
over coals. Souvlaki pita is wrapped in grilled pita bread, with tomatoes, tzatziki, and
onions. In the traditional Greek culinary repertoire, there are many stews and stovetop
meat preparations. Greek meat is expensive; it usually combined with vegetables,
beans, rice, and pasta. Moussaka is the most popular of all Greek foods. It is a
combination of lamb and eggplant with a 'chamel sauce and baked until golden and
crusty.

The sea surrounds Greece; the most popular type of fish and shellfish are tuna, mullet,
bass, halibut, swordfish, anchovies, sardines, shrimp, octopus, squid, and mussels. For
sweets, they prepared a fruit matured like apricots, prunes, grapes, quince, bergamot,
citrus, wild cherries, and figs. Greek regularly drink wine, and their national drink is
ouzo, a combination of pressed grapes, herbs, and berries. It usually served as an
aperitif.

Crete

This island cooking shaped by various ritual rites of the Greek Orthodox Church. During
eastern, they are prohibited from eating all foods derived from animals from meats to
dairy products as well as Wednesday and Friday throughout the year. This abstention of
meat inspired them to develop vegetarian dishes like lenten grape leaved stuffed with
rice, pasta with olive oil, onions, and spices; tomato and onion Flatbread, and zucchini;
and chickpea fritters. Celebration dishes are leg of lamb with potatoes, fragrant with
garlic, oregano, and thyme, and baked chicken with orzo.

It also notable that the Cretan diet is based on olive oil, cereals, wine, and fish, and they
are recognized as the healthiest and long-lived people in the world and make the
Meditteranean diet popular. The island cuisine is largely free from animal fats, eat twice
as much fruit, a quarter less meat and more pulses. Their general rule is that food
should be embellished as little as possible and modified as far as possible from its
original state.

Garithes Saganaki (Baked Shrimp)

Amount Ingredients
448g Fresh shrimp, peeled and deveined
2 tbsp Fresh lemon juice
¼c Olive oil
1c Onion, diced
2 tbsp Pepperoncini, minced
2 Garlic cloves, minced
½c Green onion, minced
1c Tomatoes, peeled, seeded, diced
¼c Dry white wine
¼c Parsley, chopped
½ tsp Oregano
To taste Salt and pepper
½c Feta cheese, crumbled
Afelia (Fried Pork with Coriander)
Amount Ingredients
680g Pork tenderloin, cut in cubes
1½c Good quality dry red wine
1 tsp Salt
1 tbsp Coriander seeds, coarsely crushed
1 Cinnamon stick
To taste Black pepper, freshly ground
6 tbsp Olive oil
As needed Pourgouri pilaf (recipe follows)
Psari Savaro (Fried Fish with Rosemary and Vinegar)
Amount Ingredients
112-140 g Fish fillets, boneless and skinned
2 tbsp Fresh lemon juice
As needed Sat
As needed Olive oil, for frying
As needed All-purpose flour
2 Garlic cloves, minced
1 tsp Rosemary leaves, fresh or dried
3 tbsp Sherry or red wine vinegar
3 tbsp White wine
To taste Salt and fresh pepper
Procedure:
1. Sprinkle fish with lemon juice and salt; let sit 30 minutes
2. Heat oil over medium heat
 3. Flour fish and pan-fry until golden brown on both sides and cooked
completely. Drain and place on a warm dish
4. Pour off all but 2 tbsp oil. Add garlic and rosemary; cook 1 minute. Sprinkle
in 2 tsp flour and stir over medium heat until lightly colored
5. Add vinegar and white wine; cook q1 minute, stirring constantly. Correct
seasoning and consistency and serve over fish.
Procedure:
1. Combine pork with red wine, salt, coriander sees cinnamon stick, and fresh
pepper to taste. Marinate under the refrigerator for at least 2 hours, turning
pork occasionally
2. Drain pork, reserving marinade, and pat dry. Do not discard the marinade.
3. Heat oil in a pan over medium-high heat. Add pork, turn up the heat to high
and saute, frequently stirring, until browned and just cooked through. Remove
to a serving plate.
4. Discard most of the remaining fat, add remaining coriander seeds, and lightly
toast until fragrant. Return marinade to the pan, reduce until about ¼ c
remains, should be sauce consistency. Discard cinnamon stick and correct
seasoning
5. Return pork, toss to coat and reheat pork.
6. Serve immediately with pourgouri pilafi and yogurt.
Amount Ingredients
2 tbsp Olive oil
1c Onion, dice
½c Vermicelli, crumbled
2c Chicken stock
1c Pourgouri (coarse cracked wheat)
To taste Salt and pepper
Procedure:
1. Heat oil over medium heat and saute onion until transparent, 3 minutes
2. Stir in vermicelli; saute with onion until vermicelli begins to absorb the oil
3. Add the stock and bring to a boil
4. Wash the pourgouri under cold running water; add to liquid, and season to
taste
5. Stir until it boils again, reduces heat to a simmer, adds cook 8 to 10 minutes or
until all the stock is absorbed.
6. Let sit for 10 minutes before serving.
REGION LOCAL INGREDIENTS
TURKEY 1.
2.
 3.
1.
GREECE 2.
3.
1.
CRETE 2.
3.
Pourgouri Pilafi (Pilaf of cracked wheat) .
Let’s Analyze

Let us try to answer the activities in determining your understanding of this unit.

Self-Help: You can also refer to the sources below to help you further
understand the lesson:

Nene, M (2009). International Cuisine. John Wiley & Sons, Inc. Hoboken, New Jersey

Let’s Check

Let us try to answer the activities in determining your understanding of this unit.

Identify three local based ingredients.

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