CHAPTER 1

INTRODUCTION

1. History

The origins of cooking are obscure. Primitive humans may first have savoured roast meat
by chance, when the flesh of a beast killed in a forest fire was found to be more palatable
and easier to chew and digest than the customary raw meat. They probably did not
deliberately cook food, though, until long after they had learned to use fire for light and
warmth. Culinary techniques improved with the introduction of earthenware (and, more
or less concomitantly, the development of settled communities), the domestication of
livestock, and the cultivation of edible plants.

2. Purpose
 To improve its natural flavor and palatability.
 To destroy pathogenic organisms and injurious substances which may be found on
raw foods.
 To make its maximum nutritive value available in a palatable form.
3. Glosarium
 Cuisine
 Grated
 Whisk
 Chopped
 Frying
 Cutlery
 Sprinkle
 Sift
 Charred
 Saute
 CHAPTER 2

MAIN CONTENT

1. Mac and Cheese

a. History
This dish originated in Europe, with the earliest recipe recorded in the 18th century in
England. Thomas Jefferson brought this recipe to America after studying in France
and introduced it at the White House. In the 20th century, mac and cheese became
very popular, especially after Kraft launched its packaged version in 1937(one
thousand nine hundred thirty seven)
b. Equipment and Ingredients
1) Ingredients:
 1 cup dried macaroni
2) For cheese sauce :
 4 tablespoon butter
 4 tablespoon flour
 2/3 cup milk
 6oz. grated cheddar cheese
 salt and pepper
 Water
3) For topping :
 1oz. grated cheddar cheese
 parsley powder
c. How to Cook
1. Put your macaroni into boiling water. Drain it when it's cook.
2. To make the sauce, melt the butter in a pan over a low heat. Stir in the flour with a
wooden spoon and cook it for one minute.
3. Take the pan off the heat and add a little milk. Stir it really well. Continue stirring
in the rest of the milk, a little at the time.
4. Return the pan to the heat and start to bring it to a boil, strring all the time. The
sauce will stick if you don't stir it.
5. The sauce will begin to thicken. let the sauce bubble for a minute then turn off the
heat. Stir in the cheese.
6. Pour the sauce over the cooked macaroni. Stir it really well so that the sauce coats
all of the pieces of macaroni.
d. How to Serve
Put the macaroni on a plate, springkle on grated cheese and parsley powder for
topping
2. Cookies Chocochip
a. History

Chocolate chip cookies are a popular type of cookie that originated in the
United States. They're made with chocolate chips, which are small pieces of sweet
chocolate, and they became famous after Ruth Graves Wakefield added bits of Nestlé
semi-sweet chocolate to her cookie recipe around 1938. Since then, they’ve become a
classic treat enjoyed by many!

b. Equipment and Ingredients

1. Ingredients :
 125g cold unsalted butter
 100g brown sugar
 70g white sugar
 1 egg
 1 tsp vanilla extract
 300g flour
 1/2 tsp salt
 1 1/2 tsp baking powder
 300g chocolate chips
2. Equipments:
 Mixing Bowl
 Spatula, Sifter
 Measuring Spoons
 Scoop, Baking Sheet
 Parchment Paper
 Oven
c. How to Cook
 In a mixing bowl, beat together dry ingredients like butter, brown sugar and white
sugar. wisk until combined
 add 1 egg and 1 tsp of vanilla extract, and wisk together
 after that, add all the dry ingredients like flour, salt, and baking powder. dont
forget to sift it before you put in the bowl, and mix until combined
 and then put all of the choco chips or chocolate chunk and mix. the dough already
done.
after the dough are done :
 use scoop, scoop out small portions of dough and place them onto the prepared
baking sheet.
 bake the cookies for 12-17 minutes with 200°C.
 Once baked, remove the cookies from the oven and let them sit on the baking
sheet for 2-3 minutes. Then transfer them to a cooling rack to cool completely.
 d. How to Serve
Many ways to serve cookies. you can having it with a glass of milk, a scoop of ice
cream, a cup of coffee or tea or even it still warm from the oven.
3. Satay
a. History

Satay has been influenced by Indonesian, Malaysian, and Thai cuisine but its origin
has been widely agreed to be the Indonesian island of Java. Satay is a meat dish that
is marinated, skewered on bamboo sticks and then grilled. It served commonly with a
peanut sauce.

b. Equipment and Ingredients

1) Equipment
 Grill or Charcoal Stove
 Skewers
 Knife & Cutting Board
 Mixing Bowls
 Fan (optional)
2) Satay’s Ingredients
 500g chicken (or beef/lamb), cut into small cubes
 2 tbsp soy sauce
 2 cloves garlic, minced
 1 tsp turmeric powder
 1 tsp coriander powder
 1 tsp cumin powder
 1 tbsp sugar
 ½ tsp salt
 2 tbsp oil
 Bamboo skewers (soaked in water for 30 mins)
3) Peanut Sauce’s Ingredients
 100g roasted peanuts (crushed or blended)
 1 clove garlic, minced
 1 small shallot, chopped
 1 red chili (optional, for spice)
 1 tbsp sweet soy sauce
 1 tsp tamarind paste
 150ml coconut milk
 ½ tsp salt
 1 tbsp sugar
c. How to Cook
 1) Marinate the Meat:
Mix soy sauce, garlic, turmeric, coriander, cumin, sugar, salt, and oil. Add the
meat, mix well, and marinate for at least 30 minutes (or overnight for better
flavor).
2) Make the Peanut Sauce:
Sauté garlic, shallot, and chili in a bit of oil until fragrant. Add crushed peanuts,
soy sauce, tamarind paste, coconut milk, salt, and sugar. Simmer on low heat for
5-10 minutes, stirring until thick.
3) Grill the Satay:
Thread marinated meat onto skewers. Grill over charcoal or a pan for 10-15
minutes, turning occasionally until cooked and slightly charred. Brush with
leftover marinade while grilling for extra flavor.
4) Serve:
Arrange satay on a plate, serve with peanut sauce, and enjoy!
d. How to Serve

Serve with adding some cucumbers on that or serve with lontong and dip it into
peanut sauce.

4. Pempek
a. History
Pempek originates from Palembang, South Sumatra, and has existed since the 16th
century during the Palembang Sultanate. This food was created as an innovation by
Chinese citizens to process abundant river fish in Palembang. Initially called "empek-
empek" or "pek-pek," this food has become increasingly popular and has become an
icon of Palembang's culinary specialty, served with sour, sweet, and spicy cuko
sauce.
b. Equipment and Ingredients
Equipment:
• Large container for mixing the dough
• Pot for boiling the pempek
• Frying pan and oil for frying (if you want fried pempek)
• Blender or pestle to make cuko sauce
• Strainer to strain the cuko
Main Ingredients for Pempek:
• 500 grams of mackerel (can be replaced with other fish such as belida or gabus)
• 250 grams of sago flour or tapioca flour
• 200 ml of ice water
• 1 tsp salt
• 1 egg (optional, for softness)
Ingredients for Cuko Sauce:
  200 grams of palm sugar
 500 ml of water
 4 cloves of garlic (mashed)
 5 cayenne peppers (to taste, grind)
 2 tbsp vinegar
 1 tsp salt

c. How to Cook
 Making Pempek Dough:
• Puree the fish meat with ice water until soft.
• Add salt, sugar, and eggs, then stir until evenly mixed.
• Add sago flour little by little while kneading until smooth, but don't do it too
long so it doesn't become hard.
 Forming Pempek: Form the dough according to the type of pempek you want:
Pempek Lenjer: Formed into an elongated shape.
Pempek Kapal Selam: Form a pocket and fill with eggs.
Pempek Adaan: Formed into a ball like a meatball.
• Boil water in a pan, then boil the pempek until it floats (a sign that it is cooked).
Remove and drain.
 Making Cuko Sauce:
• Boil water and palm sugar until dissolved.
• Add garlic, chili, salt, and vinegar.
• Cook until boiling, then strain.
 Frying Pempek: • After the pempek is boiled, it can be served immediately or
fried first to make it crispier.

d. How to Serve
• Cut the pempek into several pieces according to taste.
• Serve with the prepared cuko sauce.
• Add cucumber slices as a complement.
5. Chicken Soup
a. History
Chicken Soup was a dish that came long time ago. Chicken soup was found 1,000–
7,000 years ago and gets famous between peoples. A lot of country in Southeast Asia
have their own recipe of chicken soup especially in Indonesia.
b. Equipment and Ingredients
1) Main Ingredients:
 500gr Chopped Chicken meat
 2 carrots, halved
 2 potatoes, halved
  Celery
 2½L waters
 cooking oil
2) Seasoning:
 8 cloves garlic
 pepper (1 teaspoon)
 salt (1 teaspoon)
 mushroom broth powder
 nutmeg powder
3) Equipments:
 Cutting boards
 Knives
 Mortar
 Pan
 Ladle
 Spatula
 Stove
 Bowl
 Spoon
c. How to Cook
1) grind garlics and pepper in a mortar til smooth
2) heat the pan and put some cooking oil
3) saute the finely ground shallots and pepper in pan and wait til it turns brown
4) put some waters and wait til its boiled
5) put chopped chicken meat into the pan and cook it for about 15 minutes
6) cuts carrots and potatoes while waiting for the chickens cooked
7) put carrots and potatoes into the pan and then season the soup with salt,
mushroom broth powder, and nutmeg powder.
8) stir the soup with a ladle and lastly, add celery
d. How to Serve
1) Pour in a bowl and serve it while it still warms
2) Add rice into the bowl (optional)

CHAPTER 3

SUMMARY

1. Conclusion
a. Cooking is deeply rooted in history and culture, with different regions and traditions
having unique culinary practices.
 b. Cooking is more than just preparing food; it's a dynamic art form that evolves with
society, reflecting changing values and preferences.
c. Cooking encourages creativity and innovation, allowing individuals to experiment
with flavors, ingredients, and techniques, leading to new and exciting culinary
creations.
2. Suggestions
a. Before cooking you should prepare food ingredients and cooking tools.
b. Creating a food is a work of art.
c. We expect constructive critism and suggestions for the perfection of this presentation
paper in the future.
3. References
 Nora Narvaez-Soriano (2010), A Guide to Food Selection, Preparation and
Preservation, 2nd Edition.
 Alathukombai (2023), The Chemistry of Cooking. Retrieve from Bannari Amman.
 Pat Tanumihardja (2024), Chicken Satay Recipes. Retrieve from Serious Eat.
 Food, O., & Drink. (2019). The history of chicken soup. The Oxford Student.
 Ella, E. (2024). Delia Chicken Soup recipe. British Baking Recipes.
 Damayanti, S. (2010). My Foot Prints: Macaroni and Cheese.
 Bakerbettie (2013). How To Create Your Own Original Cookie Recipe