PHILIPPINE WOMEN’S COLLEGE OF DAVAO

University Avenue, Juna Subdivision, Matina, Davao City

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT

MANAGEMENT

Laboratory Exercises
in
HRMP 411: International Cuisine

Prepared by

MARK JOSEPH GALVEZ NIPAS, MHTM

MA. JULIETA C. MANIEGO, MBA (CAR)

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Group No.

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______________________________
Name of Members

_________________________
Year & Sectio

1
Date:______________ Score:_______________
Group Members: ________________, __________________, _________________
________________, __________________, _________________

Activity 1
Herbs and Spices
Objectives:
 To familiarizes different herbs and Spices and its uses in Asian Cooking.
 To differentiate each of herbs and spices and their effect to the food.

Readings:

Herbs are any plants used for flavoring, food, medicine, or perfume. Culinary use
typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh
or dried), from a "spice", a product from another part of the plant (usually dried),
including seeds, berries, bark,
roots and fruits.

A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used

for flavoring, coloring or preserving food. Sometimes a spice is used to hide other
flavors.

Spices are distinguished from herbs, which are parts of leafy green plants also used
for flavoring or as garnish.

Many spices have antimicrobial properties. This may explain why spices are more
commonly used in warmer climates, which have more infectious disease, and why use of
spices is especially prominent in meat, which is particularly susceptible to spoiling.

A spice may have other uses, including medicinal, religious

ritual, cosmetics or perfume production, or as a vegetable. For example, turmeric roots
are consumed as a vegetable and garlic as an antibiotic.

2
I. Cut out pictures and paste it in the box provided at the left side of your activity paper
and write its definition and uses beside the box. Give at least 10 Herbs and 10 Spices
used in Asian Cooking.

Herbs
1. ___________________
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2. ___________________
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3. ___________________
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4.

3
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5. ___________________
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6. ___________________
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7. ___________________
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4
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8. ___________________
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9. ___________________
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10. ___________________
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Spices
11. ___________________
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5
 ______________________________
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12. ___________________
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13. ___________________
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14. ___________________
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15. ___________________

6
 ______________________________
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16. ___________________
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17. ___________________
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18. ___________________
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7
19. ___________________
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20. ___________________
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21. ___________________
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22. ___________________
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8
 ______________________________
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23. ___________________
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24.

9
___________________
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25. ___________________
______________________________
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10
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 2
Filipino Cuisine

Objectives:
 Learn the geographical map of the Philippines.
 Identify the famous Cultural Cuisine in the Philippines.
 Prepare a recipe for Philippine Cuisine that is notable in particular regions.

I. Draw the geographical Map of the Philippines and identify their major regions.

11
II. Name foods that are native Philippine Cultural cuisine.

Regions Sample dish with Picture

Description

Luzon

Visayas

Mindanao

12
III. Identify the Staple Food that is basic in Philippine Cooking.

Filipino Staple Food Description

(Picture)

13
IV. Answer the following question

1. How important is the contribution of Philippine cuisines to some Asian

countries?

_____________________________________________________________
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_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

2. What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Philippine cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
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14
V. Define the following:

1. Sweet Potato:
__________________________________________________________________
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__________________________________________________________________
________________________
2. Potato:
__________________________________________________________________
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3. Purple Yam:
__________________________________________________________________
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4. Banana Cue:
__________________________________________________________________
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__________________________________________________________________
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5. Cassava:
__________________________________________________________________
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__________________________________________________________________
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6. Taro:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
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7. Ube Jam:
__________________________________________________________________
__________________________________________________________________

15
__________________________________________________________________
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16
8. Suman:
__________________________________________________________________
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9. Nilupak:
__________________________________________________________________
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10. Toron:
__________________________________________________________________
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11. Cassava Cake:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
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12. Puto cassava:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
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13. Bukayo:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
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14. Banana Saba:
__________________________________________________________________
__________________________________________________________________

17
 __________________________________________________________________
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15. Biko
__________________________________________________________________
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__________________________________________________________________
________________________

18
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

19
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 1
FILIPINO CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) Is the highest rate and one (1)
Is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for 1
person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

20
Documentations: (Pictures with captions)

21
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 3
Chinese Cuisine

Objectives:
o Learn the geographical map of China.
o Identify the famous Regional Cuisine in China.
o Prepare a recipe for Chinese Regional Cuisine that is notable in particular
regions.

I. Draw the geographical Map of China and identify their four regions.

22
II. Name foods that are native Chinese Regional cuisine.

Regions Sample dish with Picture

Description

Yue
(Guangdong,
Cantonese)

Chuan
(Szechuan)

Hui
(Huizhou)

Lu
(Shandong)

23
 Regions Sample dish with Picture
Description

Xiang (Hunan)

Zhe (Zhejiang)

Su
(Jiangsu,
Huaiyang)

Min (Fujian)

III. Identify the Staple Food that is basic in Chinese Cooking.

24
 Chinese Staple Food Description
(Pictures)

III. Answer the following questions:

25
o How important is the contribution of Chinese cuisines to some Asian countries
like Philippines?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Chinese cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

26
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

27
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 2
CHINESE CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

28
Documentations: (Pictures with captions)

29
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 4
Indian Cuisine

Objectives:
o Learn the geographical map of India.
o Identify the famous Regional Cuisine in India.
o Prepare a recipe for Indian Regional Cuisine that is notable in particular regions.

I. Draw the geographical Map of India and identify their four regions.

II. Name foods that are native Indian Regional cuisine.

30
 Regions Sample dish with Picture
Description

Northern India

Eastern India

Western India

Central
Southern India

III. Identify the Staple Food that is basic in Indian Cooking.

31
 Indian Staple Food Description
(Pictures)

III. Answer the following questions:

32
o Explain why topography, climate and culture greatly affect the regional cooking
styles of each part in India.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Indian cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

33
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

34
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 3
INDIAN CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

35
Documentations: (Pictures with captions)

36
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 5
Korean Cuisine

Objectives:
o Learn the geographical map of Korea.
o Identify the famous Regional Cuisine in Korea.
o Prepare a recipe for Korean Regional Cuisine that is notable in particular regions.

I. Draw the geographical Map of Korea and identify their major regions.

II. Name foods that are native Korean Regional cuisine.

37
 Regions Sample dish with Picture
Description

Seoul Region

Kyonggi
Province

Kyongsang
Province

Cholla Province

Regions Sample dish with Picture

38
 Description

Jeju Island

Kangwon
Province

Hamyong
Province

P’yongan
Province

39
III. Identify the Staple Food that is basic in Korean Cooking.

Korean Staple Food Description

(Pictures)

IV. Identify the different key terms used in Korean cooking.

40
Key Term Description Picture

Banchan

Kimchi

Kanjang

Gochujang

Deonjang

41
III. Answer the following questions:

o Explain why the geographic and climatic conditions of the Korean Peninsula have
had much influence in the development of Korean cuisine.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
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_____________________________________________________________
_____________________________________________________________
________________________________________________________-
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o Fermentation is very popular in Korean cooking. Their famous kimchi, soy sauce
(ganjang), bean paste (deonjang) and Korean chili pepper paste (gochujang) are
all fermented foods. Why do Koreans resort to fermentation?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

42
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

43
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 4
KOREAN CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

44
Documentations: (Pictures with captions)

45
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 6
Thai Cuisine

Objectives:
o Learn the geographical map of Thailand.
o Identify the famous Regional Cuisine in Thailand.
o Prepare a recipe for Thai cuisine that is notable in particular regions.

I. Draw the geographical Map of Thailand and identify their regions.

46
II. Name foods that are native Thailand Regional cuisine.

Regions Sample dish with Picture

Description

Northern
Thailand

Northeastern
Thailand

Central
Thailand

Southern
Thailand

47
 Regions Sample dish with Picture
Description

Kansai
or

Kinki region

Chūgoku
region

Shikoku

Kyūshū

48
III. Identify the Staple Food that is basic in Thai Cooking.

Thai Staple Food Description

(Pictures)

III. Answer the following questions:

49
o Explain why topography, climate and culture greatly affect the regional cooking
styles of each part in Thailand.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Thai cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

50
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

51
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 5
THAI CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

52
Documentations: (Pictures with captions)

53
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 7
Japanese Cuisine

Objectives:
o Learn the geographical map of Japan.
o Identify the famous Regional Cuisine in Japan.
o Prepare a recipe for Japanese cuisine that is notable in particular regions.

I. Draw the geographical Map of Japan and identify their regions.

54
II. Name foods that are native Japanese Regional cuisine.

Regions Sample dish with Picture

Description

Hokkaidō

Tōhoku
region

Kantō region

Chūbu region

55
 Regions Sample dish with Picture
Description

Kansai
or

Kinki region

Chūgoku
region

Shikoku

Kyūshū

56
III. Identify the Staple Food that is basic in Japanese Cooking.

Japanese Staple Food Description

(Pictures)

III. Answer the following questions:

57
o What makes the Japanese cuisine distinct when it comes to fusion of its taste?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Japanese cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

58
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

59
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 6
JAPANESE CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

60
Documentations: (Pictures with captions)

61
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 8
ASIAN COOKING SEMINAR

Objectives:
o To inform students about the latest trends on Asian Cooking in Hospitality
Industry through the conduction of this kind of activity.
o To observe and acquire knowledge on Asian Cooking and to develop
competitiveness in the field of Hospitality Industry.
o To learn the basics of Asian Cooking techniques as skills in culinary.

I. Reflection citing the points you have learned during the seminar.
Name:______________________________________
______________________________________________________________________
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______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_________________________________________________________________

62
Name:______________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
________________________________________________________

Name:______________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________

63
II. Documentations: (Pictures with captions)

64
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 9
Vietnamese Cuisine

Objectives:
o Learn the geographical map of Vietnam.
o Identify the famous Regional Cuisine in Vietnam.
o Prepare a recipe for Vietnamese cuisine that is notable in particular regions.

I. Draw the geographical Map of Vietnam and identify their regions.

65
II. Name foods that are native Vietnam Regional cuisine.

Regions Sample dish with Picture

Description

Northwest

Northeast

Red River
Delta

North Central
Coast

66
 Regions Sample dish with Picture
Description

South Central
Coast

Central
Highlands

Southeast

Mekong River
Delta

67
III. Identify the Staple Food that is basic in Vietnamese Cooking.

Vietnamese Staple Food Description

(Pictures)

III. Answer the following questions:

68
o Explain why topography, climate and culture greatly affect the regional cooking
styles of each part in Vietnam.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Vietnamese cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

69
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

70
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 7
VIETNAMESE CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

71
Documentations: (Pictures with captions)

72
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 10
Indonesian Cuisine

Objectives:
o Learn the geographical map of Indonesia.
o Identify the famous Regional Cuisine in Indonesia.
o Prepare a recipe for Indonesian cuisine that is notable in particular regions.

I. Draw the geographical Map of Indonesia and identify their regions.

73
II. Name foods that are native Indonesia Regional cuisine.

Regions Sample dish with Picture

Description

Bandung

Bukittinggi

Jakarta

Lake Toba

74
Regions Sample dish with Picture
Description

Medan

Padang

Riau

Surabaya

75
III. Identify the Staple Food that is basic in Indonesian Cooking.

Indonesian Staple Food Description

(Pictures)

III. Answer the following questions:

76
o Explain why topography, climate and culture greatly affect the regional cooking
styles of each part in Indonesia.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Indonesian cuisine?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
________________________________________________________-
_____________________________________________________________

77
Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

78
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 8
INDONESIAN CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

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Documentations: (Pictures with captions)

80
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 11
Malaysian Cuisine

Objectives:
o Learn the geographical map of Malaysia.
o Identify the famous Regional Cuisine in Malaysia.
o Prepare a recipe for Malaysian cuisine that is notable in particular regions.

I. Draw the geographical Map of Malaysia and identify their regions.

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II. Name foods that are native Malaysian Regional cuisine.

Regions Sample dish with Picture

Description

Northern
States

Central
States

East-
Malaysian
States

Southern
States

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III. Identify the Staple Food that is basic in Malaysian Cooking.

Malaysian Staple Food Description

(Pictures)

III. Answer the following questions:

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o Explain why topography, climate and culture greatly affect the regional cooking
styles of each part in Malaysia.

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_____________________________________________________________

o What is the importance of preserving the authenticity and traditional ways of

preparing or cooking of Malaysian cuisine?

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________________________________________________________-
_____________________________________________________________

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Write the recipe of your dish that you prepared in the laboratory and its
procedure. Identify the English term of every ingredients that you used.

Name of the Recipe:__________________________________

Quantity Ingredient Procedure

Local Term English Term

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Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Laboratory No. 9
MALAYSIAN CUISINE

Direction: To be evaluated by the instructors of ND/HRM/TM, Administrators and other

personnel with sufficient understanding of Bar and Beverage Operations.

Please rate the students by checking () the box. Five (5) is the highest rate and one (1)
is the lowest.

Name of Recipe:_____________________________
5 4 3 2 1
*Knowledge –
significance of recipe to
the Cuisine
*Presentation – plating,
garnishing, color, shape
*Taste – flavor, aroma
*Kinesthetic Attributes –
texture, palatability
*Portion Size – good for
1 person only.
*Overall Impression
TOTAL

Evaluated by:_________________________
Comment/s:
______________________________________________________________________
______________________________________________________________________
__________________________________________________________

86
Documentations: (Pictures with captions)

87
Date:______________
Score:_______________
Group Members:________________, __________________, _________________

Activity 12
ASIAN CUISINE CULMINATING ACTIVITY

Objectives:
o To be able to apply their knowledge and develop understanding on the food &
culture of different Asian cuisines;
o To be able to portray relevant practices and cultures of Asian countries;
o To be able to create authentic Asian foods.

I. Reflection citing the points you have learned during the activity.

Name:______________________________________
______________________________________________________________________
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______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
__________________________________________

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Name:______________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
____________________________

Name:______________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

89
______________________________________________________________________
____________________________

90
II. Documentations: (Pictures with captions)

91