Definition Of Catering.docx 28452c

II.Definition of Catering

Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue.

 Catering Equipment: Small and Large A variety of necessary, practical and vital equipment and products created and designed in various colors, materials, mechanisms, shapes, sizes and styles for use in a catering environment. Catering equipment is a vital part of a catering business e.g. cafe, restaurant, takeaway or similar type of establishment.

Chafing Dish -a metal pan with an outer pan of hot water, used for keeping food warm.

Buffet Service -an apparatus consisting of a metal dish with a lamp or heating appliance beneath it, for cooking food or keeping it hot at the table.

Beverage Dispenser -an automatic machine or Vending machines, which dispense beverages

Chocolate Fountain -a device for serving chocolate fondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom.

Dining Plates -a flat dish, typically circular ,from which food is eaten or served.

Serving Spoons - a large spoon or ladle used to serve out individual portions of food

Range Oven -designed for the purpose of cooking food.

Tongs - a tool for picking things up. ... You might use tongs to move something hot, like food

Dishwasher -is a mechanical device for cleaning dishware and cutlery automatically. A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture.

Serving Trays -a flat, shallow container or receptacle made of wood, metal, etc., usually with slightly raised edges, used for carrying, holding, or displaying articles of food, glass, china, etc.

Display Stand - in a prominent place in order that it may readily be seen. 'the palace used to display a series of food.

Utensils -is a small hand held tool used for eating

Tables and Chairs -A table is an item of furniture with a flat top and one or more legs, used as a surface for working at, eating from or on which to place food.A chair is where people sit.

 Chinaware -refers to fine dishes made of china which is a translucent ceramic material.

 Glassware -as containers or objects made from glass.

 Flatware -relatively flat tableware; especially : eating and serving utensils (such as knives, forks, and spoons). -relatively flat dishes such as plates and saucers.

 Bar Utensils - classic and simple tool that's essential behind any bar. They come in different materials such as stainless steel, wood, and plastic.

 Dining Utensils -small or large in size which it can be use in eating/dinning.

 Linen/Uniform -From tablecloths, napkins, chef coats, staff uniforms, towels, mops, floor mats and facility services these are just some of the items a linen and uniform.

III.The Catering World : Types of Catering

 Catering Industry Catering is multifaceted segment of the food service industry. There is a niche for all types of catering businesses within the segment of catering. The food service industry is divided into three general classifications: commercial segment, non-commercial segment and military segment. Catering management may be defined as the task of planning, organizing, and controlling. Each activity influences the preparation and delivery of foods, beverage, and related services at a competitive and profitable price. These activities work together to meet and exceed customers perception of value.

 Catering Segment Catering management is executed in many diverse ways within each of the four segments. The first, commercial segment, traditionally considered the profit generating operation, includes the independent caterer, the restaurant caterer, and the home-based caterer. In addition, hotel / motel and private club catering operations are also found in this category.  Food Service Catering Industry A.Military Segment C.Commercial Segment - for profit D.Non-commercial Segment- not for profit Examples of Commercial and Non-commercial Segment: 1. Military Functions 2. Diplomatic Functions 3. Independent Caterers 4. Hotel / Motel Caterers 5. Private Clubs 6. Restaurant /Catering Firms 7. Business / Industry s 8.School Catering 9.Health Care Facilities 10.Transportation Catering (in-flight catering) 11.Recreational Food Service(amusement and theme parks,conference and sport arenas) 12.College and University Catering

 On-Premise Catering On-premise catering is overall a lot easier, the events take place at a hotels, convention centers, and restaurants are considered to be on- premise. On-premise catering has the convenience of having everything close in any time of situation. At a home event you get to work out of your own kitchen, you know the cooks, and you know the location of everything you may need. A major difference between on and off premise catering is the size of group you are able to serve. With an on-premise catering area you are only able to host a certain mount of people due to your capacity. With off-premise catering you may end up going to an event that holds more people than your home conference center. The events that tend to be the biggest events are those that take place outside where you can have unlimited numbers of guests. Although that is something off-premise catering has on on-premise catering, on-premise catering has a lot of other things to offer for an event.

 Off-Premise Catering Anything where the caterer has to leave the restaurant and travel to the location of the event. "Offpremise catering is potentially more profitable than in-house catering because the caterer does not own, pay rent/ tax, and maintain the space in which the function is held ." Most of the times the business will charger a fee for the event to be off-site. With off- premise catering “several problems must be anticipated regarding the off-premise facilities in which the final production and service for functions takes place .” It is not as convenient when leaving the home base that you typically cater from. Lastly as the one preparing for the away event, you need to “a caterer planning any outdoor event must be mindful of the variety of special problems, strategies, and equipment requirements that go into executing such a function .” Preplanning is very important for any event to be successful, anything can happen from being short a table cloth to having not enough food.

 Exclusive Catering Rights One of the most strategic decisions for a successful off-premise function is the design of the menu . It is necessary to create a menu that will complement the equipment in the kitchen facility. Many caterers serve both on and off- premise catering quite successfully. Event details,Menu to be served,Coordination with venue,Payment ,Responsibilities for related cost,Insurance and indemnification and cancellation.  On-Premise & Off-Premise Combinations Although the distinct description between on-premise and off-premise catering does exist, actual operations blend both types of catering so there is some flucturation between on-premise and off-premise catering services. Many caterers may prepare their foods within their own facility and possibly use labor from another hotels and small restaurants may prepare food in their production kitchens and transport foods offpremise to another location and serve their guests.

IV. The Caterer And The Client

 Why Clients Decide On a Caterer it is important to understand how the potential customer's decision-making process works. a potential client looking for a caterer who has the capacity to do both on-premise and off-premise catering is certainly beneficial. the caterer must understand how the needs of the customer will influence their decision to select the right caterer. factors to be considered by the caterer: 1. reputation> it is one of the most important considerations a client uses in the decision-making process. it is imperative that the caterer is reliable. when selecting a caterer who has been in business for a long time, the caterer need not make false promises. 2. referrals> it maybe a caterer's best vehicle for advertising his skills and expertise. a referral in the trade occurs when a customer is satisfied with the quality and workmanship of the caterer. satisfied clients who recommend a caterer to others become a caterer's best advertising agent. 3. word-of-mouth> it is the best type of advertising for a caterer. satisfied customers are always willing to recommend a caterer they excited about. it is estimated that one satisfied customer will relate this experiences to three others; however unsatisfied customer will tell eleven other people.  Deciding Whether To Take The Event An important rule to guide your decision to pursue taking on a catering function is ingredient for success. “We cannot be all things to all people”. The ingredient cannot be stressed enough the caterer must determine in advance, the specific market niche to establish for the business , then developed the market, target it, and work toward it. It is imperative to understand the relationship between potential client and their needs, the caterer’s knowledge-based and skill-levels, labor requirements and facility resources availability.

Developing a market targeting toward it will help the caterer create the best plan to contribute to his or her success as a caterer..  Types of Catering 1.Wedding Services Catering No wedding reception is complete without a wide array of dishes to satisfy the appetite of the guests. Wedding catering, as the name suggests, aims to supply sumptuous dishes as well as an enchanting ambience for the guests of the bride and groom on their special day. 2.Corporate Catering Small office meetings and training as well as grand regional events demand the highest quality of food and services for esteemed guests. This service focuses on providing not only the best food, but also the best experience for professionals well-suited for any corporate event. 3.Cocktail Reception Cocktail reception or high tea catering places great emphasis on delectable finger food and spectacular drinks for the guests. With many of the attendees meeting and mingling, plates that are easy to munch on. 4.Bento Catering Bento, derived from Japanese that means “convenient”, is a single-portion, packed meal that consists of an appetizer, a main course, and dessert served in a box-shaped container. 5.Buffet Catering A buffet catering offer an abundant portion of food during a social gathering. In a buffet catering, guests serve themselves, providing them more freedom with the food choices.

V. Catering Operation  First Function: Planning – The Basic Catering Management Function a. Formulating comprehensive plan for the event b. The closer the caterer gets to the event more difficult but the difficult event becomes. c. Every observable action exhibited by the caterer evolves from public mission statement. d. Purpose of catering plan ensure caterers future e. Strategic plan, to established to guide the entire catering operation over the long term f. Tactical plan is created to guide caterer in much shorter time frame g. Objectives, established to serve as benchmark to measure progress h. Blue print or map, helps to minimize unexpected surprises i.Swiss cheese approach, where caterer breaks down the master plan, into smaller and more manageable segments. j.Time planning- food production planning timeline- staffing planning timeline.  Second Function: Operation – Execution of tasks a. A successful caterer can interpret customer needs and wants but the real challenge is to translate customer objective into a specific operational task. b. All tasks must be identified bundled, delegated and executed to exceed customer satisfaction.

 Third Function: Organizing the event The process of organizing the event involves setting up a formal structure that is most conducive to the efficient and execution of each assigned task. You will need to be able to organize the various types of resources at your disposable in order to do this. This includes financial resources, human resources and capital resources.  Fourth Function: Equipment The equipment that you will have to manage will depend on several factors. These include the menu, the service requirements of the client as well as the type and location of the event.  Fifth Function: Implementing This is where you start implementing the plan that you have set earlier. You need to be able to communicate well with the team leaders in order to achieve the desired outcome. You are the one who will have to finalize the schedules, identify who among your staff will do what, and review the procedures and business processes that you have set in place.  Sixth Function: Controlling While your plan is being implemented, you need to ensure that you have the necessary control mechanisms in place so you know nothing is going to go wrong.This also refers to having the necessary cost control procedures within your catering company to ensure that you do not overspend.  Seventh Function: Understanding Insurance and Legal Issues This is where a lot of new caterers get themselves in trouble. You need to be able to have the necessary insurance plans to cover personnel, equipment and guests at both on-premise and off-premise locations. You might also want to consider creating a safety management team who will oversee all the safety aspects of your functions.

VI. Banquet Management  Banquet Business and The Banquet Manager 1. Banquet business, A large part of the business is concerned with selling banquet functions. This direct source of revenue and intends to increase revenue from other hotel facilities such as guest rooms, bars and restaurants. It ensures greater utilization of kitchens, engineering plant and manning. it is a large catering activity department where food & beverage are served for pre-arranged number of peoples on pre-fixed date & time agreed menu & price. Banquet is a place where many guest having their Food and Beverage together. You can say Banquet is a proper place of party. Thousands of peoples have their Food and Beverage as well as Lunch or Dinner in Banquet Hall. But this party is held and fixed with Date, time and Price. Like you want to hold a party with 500 peoples then you have to fix Date, time and price of the food and Banquet hall. Some Banquet charges some money as rent of Banquet hall. 2. The Banquet Manager, A banquet manager’s job begins after the event sale is made, the contract is signed and continues after the last guest has left. Banquet managers work with banquet sales directors and chefs to ensure

that all of the of a contract are met and that guests receive the highest quality in food service and overall experience.  How To Book Functions Catering service booking procedures protect the vendor and the client. Vendors ensure clients will follow through with their commitment by having the client confirm the date, the number of guests, the menu and other event specifics. Clients ensure their banquet date is confirmed by meeting payment deadlines and also communicating their additional needs to banquet staff. *five key factors to consider: Capacity,Location,Interiors,Amenities,Cost.  The Banquet Function Sheet A function sheet will contain complete information on all events within a function for one day.All function sheets for the coming week will be distributed with the weekly forecast, i.e., and will be discussed during the morning briefings

 Questions to ask when booking an event.

1. How many people are on the guest list? 2. How much is the budget? 3. What are the styles of the event? 4. Are there any restriction? 5. What am I expecting to bring? 6. Is there an on-site parking lot? 7. What is the payment and cancellation policy of your business?  Managing The Function As a food service manager working in banquet and catering management, you'd likely oversee a team of caterers. You might help direct the placement of tables, chairs, and other decorative items. You also might work with your chefs to create meal plans and ensure that the courses are served at the correct times. Your other duties might include directing servers and other catering workers on proper procedures for delivering food and ways to interact with guests. Additionally, you'll likely serve as a direct for the people who've hired your team to help cater their event. In this capacity, you might explain any necessary procedures and answer any questions the clients might have about the proceedings. You also might work in banquet and catering management if you're a lodging manager. In this leadership role, you would oversee a lodging establishment, like a hotel.

VII. Styles Of Table Service

 French Service Partially cooked food from the kitchen on a cart gets final cooking in front of the guests. It is served by a waiter or waitress. Each guest helps himself or herself. Also refer to American service and English service. A method of serving private dining or restaurant food.  Formal or Russian Service A form of waiter service faster and less expensive than French service . The food is finished off with garnishes etc in the kitchen and brought to the table by one waiter.  English Service Method from feudal times of English rule for serving private dining rooms or restaurant food. The waiter or waitress delivers portions to each guest from a large dish. Serving begins with the host or hostess, or the guest of honor, if any. These guest reside at the head of the table, or at a head table in the room. A more formal version exists that requires a high degree of skill and showmanship. Here, the waiter or waitress serves first to the guest of honor, if any, and then to other guests, but the host or hostess carves the meat and dishes out vegetables on each plate. Refer to American service and French service.

HRM 8 BANQUET, FUNCTION and CATERING SERVICES

SUBMITTED TO: MRS. KRISTINE A. DELA CRUZ INSTRUCTOR

SUBMITTED BY: ALLAN N. AGPALO BSHRM-II

FEBRUARY 13, 2019

 Family or Compromise Style

This style of service is somewhat a compromise between the Russian and English styles; that is, some foods are served directly form the kitchen on individual dishes and some foods are served at the table. Compromise service is best used when the group at the table is small, not more than eight.

 American or Country Style

This is an old type of service involving serving oneself from a common pot. It is fairly commonly used for serving family meals or public meals.

 Apartment or Blue-plate Style

A meal service where the food is served from the side rather than from the table. In contemporary American culture. “Blue-plate Special” refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.

 Tray Service

It is a style of service that does not make use of the usual dining table but instead dishes and table appointments are arranged in trays, which are brought to the diner. This is the style used in serving patients in hospitals or sending meals for room service.

 Meals without waiters on the table

It is a table service without a waiter/waitress.Waiters do not have to go around the restaurant as food is selfserviced. Diners remain seated throughout the meal and are expected to serve themselves.

 Buffet Service

Foods are arranged on tables. Guests usually move along the buffet line and serve themselves. When their plates are filled, guests take them to a dining table to eat

VIII. Commonly used Flavoring and Flavor Builders

A flavoring, on the other hand, is an ingredient that actually changes the natural flavor of the foods to which it is added. This enhances the experience of tasting the dish. A seasoning is an ingredient that intensifies or improves food without changing the food’s natural flavor. If a seasoning is used correctly, the individual flavor of a seasoning cannot be tasted in the food product itself. Some seasonings are called flavor enhancers. A flavor enhancer increases the way you perceive the food’s flavor without changing the actual flavor of the prepared dish. They do not add flavor to a dish. Flavor enhancers do this by affecting your taste buds. Mono-sodium glutamate or MSG, is an example of a flavor enhancer. It intensifies the flavor of savory foods.

 Salt

Salt is the most commonly used food seasoning today. It can be added to most foods, even some sweet foods, to heighten flavor. Salt has a more distinctive taste on cool foods than on hot foods. There are other types of salt used in the food service industry as well. 1.

Table salt is the most common type of salt used in both food preparation and to season food at the table.

2.

Rock salt usually is used as a bed during baking for foods such as clams, oysters, and potatoes.

3.

Sea salt is preferred by some chefs because it has a strong, distinctive flavor.

4.

Kosher salt is coarse and free of iodine or other additives. It has a milder flavor. Chefs also like to use kosher salt to season food during preparation. The amount of salt that is added to food depends on the food that is being cooked. It also depends on the preference of the diner. Taste food before you add more salt to a dish.

 Pepper

Pepper is the most widely used spice in the world. A spice is an aromatic vegetable product that blends with the natural flavor of foods. Pepper has been used since ancient times, in civilizations from Ancient Egypt to Ancient Rome to India. In the Middle Ages, pepper was widely traded and commonly used as a form of currency. Pepper is usually used in its ground form rather than as whole peppercorns. Ground pepper brings out the flavor of many foods. There are other types of salt used in the food service industry as well. 1.

Black pepper comes from the dried, unripe berries of the pepper plant. It is slightly hot, but not bitter. It is the most common pepper used. Black pepper stimulates juices in the stomach lining. This helps with digestion.

2.

White pepper comes from the kernel of ripe pepper plant berries. It is an all- purpose seasoning that blends easily with most food, yet maintains a distinctive flavor. White pepper is a little hotter than black pepper.

3.

Green peppercorns come from unripened berries. They are preserved in brine until they darken, and have a fresh flavor. Green peppercorns are expensive. They are used only in special recipes, such as grilled veal tenderloin with a delicate brown sauce.

4.

Red pepper is not like black, white, or green pepper. Instead, it comes from the capsicum plant and is related more closely to the bell pepper family. Red pepper is used to add flavor to food, such as soups and sauces, without altering the food’s natural flavor.

 Onion

Onions are a flavoring that can be added to just about any food dish. The onion family also includes scallions, leeks, shallots, chives, and garlic. All of these flavorings have a strong aroma and flavor, especially when they are uncooked. Onions form part of the base for many stocks and soups. Onions are also used as part of a mirepoix, which can be used in braising meats as well as stocks and soups. When you use foods from the onion family, keep in mind that, unlike herbs, fresh onions have a stronger flavor than dried ones. Depending on the form you use, you may need to adjust the amount of onion flavoring that you add to the food.

 Lemon

The zest, or rind, of the lemon is another type of flavoring. The zest contains the flavorful oil of the lemon. It is usually peeled or scraped carefully off the top layer of the lemon. It is added to dishes such as fish, meats, vegetables, and desserts to give a citrus flavor

 Monosodium glutamate,

MSG, is a type of salt that comes from seaweed. It intensifies the natural flavor of most of the foods to which it is added. It also provides a savory flavor to food. For example, MSG is often added to vegetables, poultry, and fish to bring out more flavor. However, MSG has no effect on the flavor of milk products or fruits. Some people are sensitive or allergic to MSG. Be sure to label its use in your recipes and on your menu to keep customers safe and healthy.

 Herb Varieties

Herbs are a flavoring that adds color and aroma to foods. An herb is a plant that grows in temperate climates. The parts of the plant that are harvested are the leaves and the stems. They can be used fresh or dried.

1.

Basil Basil is an herb from the mint family with tender, leafy stems. It is available in many varieties and has a mild, licorice-like flavor. Basil is available fresh or dried, as crushed leaves or ground. Basil is used in soups, tomato sauce, and salads. It is also used on pizza, vegetables, chicken, and pesto.

2.

Bay Leaf is an herb that comes from the evergreen bay laurel tree. Bay leaves are commonly dried. They come whole, or broken into small flakes. They are used in soups, stews, vegetables, and meats. Whole bay leaves are generally removed from food before serving.

3.

Chervil is a slightly peppery herb that is shaped like parsley. It is available fresh or dried, as crushed leaves or ground. Chervil can be used in soups, sauces, salads, fish and shellfish dishes, and baked goods.

4.

Chives are the long, toothpick-like leaves of a plant in the onion family. Chives have a delicate, onion flavor. Chives are available fresh, dried, or frozen. Chives can be used to flavor breads and soft rolls as well as soups, sauces, dips, and spreads. Chives can often be used in place of onions. They are commonly used to top off a baked potato with sour cream.

5.

Cilantro from the coriander plant, has bright green leaves with longer stems. It has a distinct odor and a unique flavor. Cilantro is available fresh or chopped and frozen. Cilantro is used in sauces, salsa, and to add flavor to different dishes.

6.

Mint grows in many varieties, the most well known being peppermint and spearmint. Mint is available as fresh or dried leaves. Mint is used in sauces, sweet dishes, pastries, tea, and ice cream. It is often paired with chocolate. Mint is also used on lamb, peas, and in fruit beverages.

7.

Oregano is sometimes referred to as wild marjoram. It has a slightly bitter flavor. It is available as fresh or dried, as leaves or ground. Oregano is used in soups, sauces, tomato dishes, pizza, and meat and egg dishes.

8.

Parsley is grown in many varieties. It has a soothing effect on your taste buds. It comes fresh or dried, as leaves or flakes. Parsley is widely used in soups, sauces, and dressings. It is often served as sprigs for a garnish, or chopped and used to add color to foods.

9.

Rosemary , an evergreen shrub with needle-like leaves, is a member of the mint family. It has a strong flavor and aroma. It is available fresh or dried, whole or ground. Rosemary is used in soups, stews, sauces, and baked goods.

10. Thyme is a shrub of the mint family. It has a sharp and spicy flavor. It is available fresh or dried, as crushed leaves or ground. Thyme is used in meat, poultry, and fish dishes, as well as in soups and baked goods.

 Spice Varieties

Spices come from the bark, buds, fruits, roots, seeds, or stems of plants and trees. Unlike herbs, spices are commonly used only in their dried form. Spices come in two forms: whole or ground into powder. Spices can be sweet, spicy, or hot. The flavor and aroma of spices come from oils. Some plants provide both an herb and a spice. For example, dill leaves are an herb, and dill seeds are a spice. You should know each spice, its aroma, or distinctive pleasing smell, and its effect on food.

1.

Allspice is the dried, unripe berry of the pimiento tree, a tropical evergreen found in the West Indies and Latin America. The berries are dried and either left whole or ground. The flavor of allspice combines the flavors of nutmeg, clove, and cinnamon. It is available dry, whole, or ground. Whole allspice is used with pickles, meats, fish, sausages, and sauces. Ground allspice is used in pies, cakes, puddings, relishes, and preserves

2.

Anise Seeds are dried greenish-brown seeds with a strong, licorice-like aroma and flavor. They are dried and available whole or ground. Anise can be used to flavor a variety of dishes, including fish sauces, breads, cakes, cookies, and candies.

3.

Cardamom is the seed from the fruit of an herb in the ginger family. It has a sweet, almost pepper-like flavor and aroma. It is the third most expensive spice in the world behind saffron and vanilla. It is available whole or ground. Cardamom is used in curries, sweet dishes, yogurt, and baked goods.

4.

Cinnamon is the thin, dried inner bark of two related evergreen trees of the laurel family. It is used in baking more than any other spice. Cinnamon has a warm, spicy aroma and flavor. It is available dried in sticks or ground. Cinnamon is used in cakes, cookies, pies, curries, sweet potatoes, meat stuffing, and preserves.

5.

Celery Seeds is a tiny, seed-like fruit with a strong celery flavor. It is available whole, ground, or mixed with salt. In its whole form, celery seed is used in sauces, salads, cole slaw, and pickling. Ground celery seed is used in soups, stews, and salad dressings.

6.

Chili Powder is a dried, ground blend of cumin, garlic, onion, and chile peppers. It is used in chili, egg dishes, and meat dishes.

7.

Chiles are peppers that grow in a variety of shapes and sizes from round to oblong. They range in color from red, yellow, and green to purple. Chiles can be mild, sweet, or extremely hot. They are available fresh and dried. Chiles are used in a variety of dishes including salads, pickles, sauces, vegetable dishes, salsas, and meat dishes.

8.

Paprika is derived from dried, ripe, red sweet peppers. Its flavor is sweet. Hungarian paprika can be semi-hot or very hot. It is available fresh or dried, whole, canned, diced, or ground. Paprika is used in soups, stews, sauces, salad dressings, and tomato dishes. It is also used to accent fish and shellfish dishes.

9.

Ginger is the underground stem of a plant native to Asia. It can be used fresh or dried. Dried ginger is most often used in baking to flavor cookies and cakes, or with fruits. Fresh ginger has a stronger flavor than the dried form and should be peeled before it is used. Ginger has a strong, sweet, peppery flavor. It is available whole, in pieces, in slices, or ground. Fresh ginger is used with fish, poultry, and curries.

10. Saffron is a yellow spice derived from the crocus plant. It has a sweet scent, but a bitter taste. Saffron is the most expensive spice in the world. It is available dried as whole threads or ground.

 Condiment Varieties

A condiment is traditionally served as an accompaniment to foods. An accompaniment is something that goes well with something else. Condiments’ purpose is to complement, or go together well with, food flavors. They vary

from sweet and tart to hot and spicy, or sour. Condiments can be purchased ready to use or can be created in the kitchen. Sauces Sauces can be used as a condiment for many foods. Many sauces can enhance foods: 1.

salsa is a fresh or cooked mixture of chopped chiles, tomatoes, onions, and cilantro. Unopened, cooked salsas can be stored at room temperature for up to six months. Opened salsas should always be tightly covered and refrigerated. Fresh salsas can be refrigerated for seven days.

2.

Ketchup is a tomato-based sauce used throughout the world as a flavoring. Ketchup has a tangy, sweet-and-sour taste. Some ketchups have a flavoring added, such as jalapeño. As ketchup ages, it can taste stale. Steak sauce is a sauce that is tangier than ketchup. Steak sauce is used with grilled and broiled meats.

3.

Prepared Mustard A prepared mustard contains a combination of ground white, black, and brown mustard seeds, vinegar, salt, and spices. Prepared mustard have a variety of textures, from smooth to coarse to chunky. They also have a variety of flavors, from mild to hot. Prepared mustard are often served with pork, beef, vegetables, sandwiches, and salads. Prepared mustard can also be used in dips for vegetables, or as part of a sauce. As mustard age, they lose flavor.

4.

Pickled Condiments Some condiments have pickled ingredients. Pickles are made from vegetables that are fermented, or chemically changed in brine or vinegar flavored and seasoned with dill, garlic, sugar, peppers, or salt. Cucumbers, tomatoes, and peppers are commonly pickled. A coarsely chopped or ground pickled item is called a relish. The most common flavors are sweet and dill.

5.

Vinegar is a sour, acidic liquid used in cooking, marinades, and salad dressings. Some common vinegars are white vinegar, red wine vinegar, balsamic vinegar, and cider vinegar. Discard vinegar three months after they are opened.

6.

Flavored Oils A flavored oil has been enhanced with ingredients such as herbs, spices, and garlic. The oils of these ingredients are extracted and then poured into olive or canola oil. Some flavored oils are created by simply adding the flavor enhancer itself, such as garlic, to olive or canola oil. Prepare only enough to use for one day to avoid foodborne illness. Sometimes different vegetable oils are combined to create a unique taste. For example, Szechwan-flavored oil combines sunflower oil, canola oil, and sesame seed oil.

IX. Common Philippine Dishes

 Regional Recipes:

Philippine cuisine is unique to the Filipinos. It ranges from appetizing to savory and exotic. The country, being an archipelago, is divided into three main islands namely Luzon, Visayas, and Mindanao. You can find almost all the world cuisines in the Philippines—but with a twist. Its taste is made suited to the Filipino palate. Every region in the country has their own version of certain dishes despite having specialties that are unique to their area. 

Region 1

1.

ILOCOS REGION:

Pinakbet is a well-known vegetable dish throughout the archipelago that originated from Ilocos, consisting of mixed vegetables including string beans, bitter

melon, eggplant, okra, and squash flavored with bagoong(fermented shrimp). All veggies can easily be obtained from the backyard of every resident while the bagoong is available in all public markets. Learn how to cook this with our pinakbet recipe.

Dinengdeng is another authentic vegetable dish from Ilocos. It’s similar to pinakbet in a sense that it uses several vegetable variants (more than 20 variants, actually), except that it’s soupy and uses fried fish instead of bagoong.

Sinanglao is a soup-based dish made from cow innards and flavored with kamias and bile, boiled for a couple of hours until tender. This dish unique to Ilocos Norte and Ilocos Sur.

Bagnet is a pride of Northern Luzon cuisine. Though originally from Ilocos, this crackling chunk of fried pork is well known throughout the country for its deliciousness. To achieve that blistered golden brown skin, the pork is fried twice for two to three hours. It can be eaten alone, with a dip or mixed with other dishes.

A. APPETIZER: LA UNION -OKOY TIYOSKO (made of shrimp, longanisa bits, mongo sprouts, squash, carrots and malunggay) that served as the appetizer. PANGASINAN- Puto bangus-tinapa sandwich( puto as bread with tinapang bangus as stuffing)

B.

SOUP:

ILOCOS- Lauya is an Ilokano dish it usually consist of pork knuckles and vegetables but some variations uses beef knuckles. Lauya is basically a counterpart of the tagalog nilaga dish and obviously the word “lauya” in Ilokano is “nilaga” in tagalog or in

English which is “boiled. LA UNION- Papaitan a kalding(or bitter goat stew or goat innard stew) is a popular Ilocano dish composed of goat’s innards such ad tripe, lungs, intestines, kidneys and of course the bile. The bile is used to make the stew bitter but the authentic Ilocano papaitan uses the green enzymes PANGASINAN- Kaleskes is one of Dagupan's authentic dish. Kaleskes is a bowl of tender carabao's meat and innards in a yummy hot broth.

C. SALAD: LA UNION- Pokpoklo is an iron-rich seaweed with round but slim branches. Eaten raw with slices of tomato and/or green mango. It is a delightful salad. PANGASINAN- LADY FINGER SALAD, combination of okra(lady finger), tomato, onion, and bagoong(fish sauce)

D. MAIN DISHES: ILOCOS- Dinakdakan is a popular Ilocano dish mainly made of grilled and boiled pork parts especially the face of pig which they called it MASCARA and with brain instead of putting mayonnaise. Adobong Manok- ADOBONG MANOK ILOCANO RECIPE always cooked with laya and lasona or ginger and garlic in province of Ilocos Sur. E. DESSERT: ILOCOS- Dodol is a type of sweet meat commonly made with rice flour, coconut milk and jaggery. PANGASINAN- Puto Calasiao is a cute puto variation that came from Pangasinan.Puto Calasiao has a unique flavorful punch because of such process. Varying lengths of time are used for the batter to be fermented, with some going for three hours or more and others with a couple of days. LA UNION- Halo Halo de Iloko Special. , the halo-halo. This quintessential Pinoy cooler is literally a hodge podge of locally-available ingredients. F.

BEVERAGE:

Basi is a fermented alcoholic beverage made from sugarcane in the Ilocos region of northern Luzon in the Philippines

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REGION 11

1.

BATANES

Guinataang Alimasag These crabs are known for their sweet meat and aligue. The best part is the aligue, which tastes like a mixture of crab fat mixed in coconut milk, bursting with creamy and sweet goodness that’s best paired with rice. Luñis is an indigenous dish of preserved pork and is usually served fried. It is very crispy and best eaten with Turmeric Rice, another Ivatan staple. Garnished with a generous amount of garlic, it resembles dried pork adobo.The dish is made using a traditional preservation method by the Ivatans. The pork is salted and then cooked in big batches, letting the lard come out. After cooking, the pork is placed in jars called tagaw and submerged in it’s own lard. This allows the pork to last for a long time without spoiling. 2.

ISABELA

Batil Patong is known and famous throughout the province of Isabela. This noodles is cook for how many minutes, with a saucy texture putting an egg (batil) on top (patong) and a chicharon. Pancit Cabagan is serve with plenty of sauce ,well it is not a soup . The sauce is really amazing ,the saltiness of it ,is balance with the noodles giving a delicious taste .

One of the known vegetable delicacies of Isabela is the “dinengdeng” made probably with mixed vegetables like “sitaw”, “pallang”, “okra”, “patani”, “bulaklak ng kalabasa” and etc. It can also be added with fish to enrich its taste.

Siniwsiwan different is that the chicken blood is drained straight into a bowl with half a bottle of local vinegar. This is set aside for the moment, while they sautees the chicken innards with shallots and spring onion over low heat. Then the blood with vinegar is added in, plus water, if needed, and then seasoned to taste.

BINALLAY! It’s a sticky rice flour cake wrapped in banana leaves that originates from the City of Ilagan. It’s considered as a Holy Week delicacy of Ilaguenos because it’s a tradition for them to fast during Holy Week and eat nothing but binallay.

3.

QUIRINO PROVINCE

ADOBONG PATO,Adobo is a popular Filipino dish, typically cooked with pork or chicken marinated and simmered in vinegar, soy sauce, ginger and black peppers. Adobo may also be cocked with vegetables, tofu or hard boiled eggs. An adobo dish cooked with white duck meat. Unlike most duck dishes which duck meat is usually tough, the duck meat in QUIRINO's adobong pato is rather tender.

“Inandila” does not have any sweeteners cooked into it, it is generally served with something sweet on the side. Served with a caramel like sauce made from coconut milk with latik.

Kilawing Puso ng Saging is a Filipino recipe involving banana blossoms.This is considered as a vegetable dish wherein the blossoms are sauteed with garlic and onion and cooked in vinegar. We can consider Kilawing Puso ng Saging as a simple recipe that can be cooked.

Tilanggit is derived from tilapiang dinanggit, which means tilapia prepared similar to boneless danggit.

Tubikoy (tupig, bibingka and tikoy) is a variety of rice cake which Quirinians are unaware could be promoted as their own. It actually tastes good. With the fusion of three rice cake varieties

4.

NUEVA VIZCAYA

Dinuguang Pato. Dinuguan is actually blood stew. The typical ones I've tasted is Pork Dinuguan. The Dinuguang Pato is delicious! It contained duck internal organs along with the blood stew. It's worth a try.

The sinigang na baboy of Solano (pork in tamarind or kamias soup) was pleasurable, especially with patis. Chunky aba (gabi) lent a rich taste and slightly thick texture to the broth.

Crispy Abal-abal (slagubang beetle), Tateg (salagubang larvae) and the fried frogs. An exotic dish of nueva vizcaya.Goes really well with a cold beer inside their native house inspired interior complete with capiz windows ans stylized table with sewing machine legs.

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OTHER REGION’S DISHES

Laguna is known for Buko pie (coconut pie) and Panutsa (molasses clustered peanuts) Cainta in Rizal, province east of Manila, is known for its Filipino rice cakes and puddings. Pampanga is considered the culinary center. Among the treats produced in Pampanga are longganisa (original sweet and spicy sausages), Kalderetang Kambing (savory goat stew) and tocino (sweetened-cured pork). Kapampangan cuisine makes use of every regional produce available to the native cook, combining pork cheeks and offal to make Sisig. Batangas is home to Taal Lake, a body of water that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish. And of these, the Maliputo and Tawilis are two of the world's rarest. Maliputos and Tawilises are delicious native delicacies. Batangas is also known for its special coffee, Kapeng Barako. Bulacan is popular for Chicharon (pork rinds) and pastries like puto, kutsinta and many more.The locals in Bulacan, located in the rice-and-sugar lands of Central Luzon believe in the motto that one should not eat anything unless it gives you a pleasurable effect. The cooking methods in this region is slow, conventional and very assorted as it has a wide ingredient resources. In this land, eels are simmered in coconut cream, salt-water fish in vinegar and ginger, while fish from the river are boiled in palm wine or citrus. Apart from that, Bulakenos are also specialists in meat dishes. It is claimed that Bulacan chefs make the best relleno and galantina (stuffed chicken rolls); estofado (pork leg) and asado (pot roast), and kare-kare (oxtail stewed in peanut sauce). Bicol Region The Bicol region consist of six provinces along the southeastern peninsula of Luzon and is famous for the smallest fish in the world, the grand Mayon Volcano, pili nuts, coconut forests and of course, spicy-hot coconut-creamy food. The Bicol region is synonymous with coconut cream (gata). Don't be surprised that chili pepper and gata can taste really delicious when mix together to create the popular local Bicol dish called pinangat. In this palatable dish, shredded taro leaves and bits of tasty meat are stuffed into little bundle of taro (gabi) leaves which are then, simmered in coconut cream and edged with a fistful of sili (chilies). The Visayas Several cuisine in the big island group known as the Visayas reflect the Chinese influence as well as that of the seas. In the Iloilo City, one can find delicious noodle soups like pancit molo, a type of soup surrounded with a mixture of prawn, chicken and pork dumplings. On top of that, this city is also famous for its scrumptious lumpiang ubod, heart of palm in soft crepes. Another city in the Visayas called Bacolod, is well known as the founder of binakol, chicken soup based on sweet water of the young coconut (buko). Besides that, another cuisine known as inasal, a barbecued chicken marinated in annatto and citrus also originated from Bacolod.Fancy a taste of fresh raw fish or meat? In the Visayas, kinilaw - the marinating of fish, shellfish and meat in vinegar or other souring agents for the purpose of eating it raw is at its pristine best. The preparation of kinilaw in Dumaguete uses palm-wine vinegar, lime, chilies and coconut cream. Mindanao This region, located on the far south, offers a wide variety of exotic cuisine, that are greatly influenced by the Malays. Like in many Malay dishes, spices are used liberally. Among those are turmeric, garlic, ginger, roasted coconut and chilies. The locals like to eat their seafood raw, grilled or fried. At times, they would cook it in soups with lemon grass, ginger and green papayas, or coconut cream and turmeric. As for meat such as chicken, it is either mixed with taro in stinging soup or served in curry. Kamoteng kahoy (cassava) is boiled and grated into cakes while root crops are eaten together with rice. The highly favored glutinous rice is prepared with turmeric and pimento or often combined with spices, prawns or coconut milk.

Philippine cuisine and style of cooking the food associated with it have evolved over centuries from its Austronesian origins. Today its a mix of Malay, Indian, Arab, Chinese, Spanish, Japanese, American and sundry other Asian and Latin influences that have adapted to local ingredients. Dishes range from the simple, like a meal of fried salted fish and rice, to elegant paellas and cocidos prepared for fiestas. Popular dishes include:               

lechón – whole roasted pig longganisa – Philippine sausage tapa – cured beef torta – omelette adobo – chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry kaldereta – meat in tomato sauce stew mechado – larded beef in soy and tomato sauce puchero – beef in bananas and tomato sauce afritada – chicken and/or pork simmered in a tomato sauce with vegetables kare-kare – oxtail and vegetables cooked in peanut sauce crispy pata – deep-fried pig’s leg hamonado – pork sweetened in pineapple sauce sinigang – meat or seafood in sour broth pancit – noodles lumpia – fresh or fried spring rolls

Appetizers SOUP

-Southwestern Chicken Egg Rolls -Sizzling Sisig -Plum Sauce Chicken Lollipops -Sizzling Balut -Crispy Breaded Shrimp - Minced Chicken in Lettuce Cups -Adobong Talaba -Crispy Fried Calamari -Baked Cheese Shrimp -Lumpia Shanghai -Lumpiang Galunggong -Bangus Sisig

-FilipinoSisig Pork Sinigang -Chicken -Papaya Soup -Filipino Chicken Sopas -Filipino Fish Stew (Paksiw na Bangus) -Filipino Patola -Rellenong HiponSoup with Misua -Filipino Stew (Caldereta) - Lumpiang Togue

MAIN DISHES

SALAD

-Pako Salad (Edible fern or Fiddlehead fern) -Filipino Sweet Macaroni Salad -Ensaladang Pinoy – Green Salad

-Grilled Chicken Adobo - Chicken Teriyaki -Filipino Ribs -Filipino Pork Adobo -Filipino Beef Steak -Salmon Sarciado -Chicken Adobo I

- Beef Asado -Chicken Tinola

DESSERTS

BEVERAGES

-Tiramisu II -Greek Baklava -Chocolate Covered Strawberries -Country Apple Dumplings -Key Lime Pie VII -Pretzel Turtles® -Too Much Chocolate Cake -Apple Pie by Grandma Ople -Sweet Potato Pie I

-Filipino Tanglad Tea -Filipino Tomato Juice Recipe -Salabat Tea – Filipino Ginger Drink -Calamansi Juice – Filipino Lemon Drink -Sago At Gulaman Drink

X. ORIENTAL CUISINE  THE COOKING OF CHINA Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. CHINESE DISHES

 Chinese Spices Korintje Cinnamon - Ground Ginger Ground Soy Sauce Powder Fennel Seed Whole Chinese Five Spice Fennel Seed Cracked Szechuan Peppercorns Chinese Star Anise - Whole Cinnamon, Ground Canelia Sri Lanka Fennel Seed Ground Ginger Root Chinese Star Anise Ground

 Chinese INGREDIENTS Doubanjiang (fermented spicy bean paste) Star anise Five spice powder Dark soy sauce Hoisin sauce Peanut oil Toasted sesame oil Dried wood ear mushrooms Dried lily flowers (Lily flower buds) Deep fried tofu Dried shrimp Fermented bean curd (Fermented tofu)

 Chinese Cooking Utensils 1. A Cleaver Chinese: 切菜刀 qiēcài dāo /chyeah-tseye daoww/ A Chinese cleaver has a rectangular shape. It is heavy and thick with a wooden, plastic, or stainless steel handle. It is designed to chop through bone.

2. A Cutting Board Chinese: 切菜板 qiēcàibăn /chyeah-tseye-ban/ A cutting board is used for protecting the worktop when cutting vegetables and chopping meat. It's often useful to be able to lift it to push prepared ingredients into a wok or bowl. There are three types of cutting board: wooden, bamboo, and acrylic. The best ones are wooden or acrylic. 3. A Wok Chinese: 炒锅 chǎoguō /chaoww-gwor/ The wok is one of the most widely used cooking utensils and the most important one in Chinese cooking. It can be found in the kitchen of almost every Chinese family. 4. A 'Wok Shovel' Chinese: 锅铲 guōchǎn /gwor-chan/ A good 'wok shovel' is a must-have tool in Chinese cooking. It's more than just a spatula or turner... 5. A Chinese Scoop Strainer Chinese: 漏勺 lòusháo /lo-shaoww/ A Chinese scoop strainer is used for straining, skimming, and deep-frying. It is very convenient to lift a fried fish, pieces of meat, and chips from hot oil, or to remove noodles, wontons, and dumplings from boiling water. 6. A Ladle Chinese: 汤勺 tāngsháo /tung-shaoww/ A ladle is used for serving soup or stew from a pot or wok to a bowl. 7. Long Chopsticks (and Ordinary Chopsticks) Chinese: 长筷子 cháng kuàizi /chaang kweye-dzuh/ (筷子 kuàizi) Cooking chopsticks are used for fishing food that is not easily scooped out of a steaming wok or pot, like noodles and individual pieces of food. They are longer than those used for eating (30+ cm, 12+”). 8. A Rice Cooker Chinese: 电饭锅 diànfànguō /dyen-fan-gwor/ A rice cooker is an electric cooking utensil that is used for pressure boiling or steaming rice, and other things. Chinese people, especially in southern China, prefer to eat rice as their staple food. They use a rice cooker almost every day. 9. A Pressure Cooker Chinese: 高压锅 gāoyāguō /gaoww-yaa-gwor/ Pressure cookers are used for cooking food faster than conventional cooking methods. Some are electric and some use heat from a hob. Pressure cookers can be used to cook many things, including rice, porridge, and spare rib stew. 10. Steaming Baskets Chinese: 蒸笼 zhēnglóng /jnng-long/ Not everything is stir-fried in China... The Chinese use steaming baskets a lot during cooking. They are used for steaming all kinds of food, including dumplings, buns, fish, pancakes, meat, and vegetables.

 7 Most Popular Chinese Cooking Methods 1. Stir-Frying Black pepper beef fillet is a typical stir-frying dish. Stir-frying is the classic Chinese cooking method. Stir-frying is quick and easy, tasty and flavorful. 2. Deep-Frying Deep-frying is used to produce crisp-textured food. It is usually used to fry a variety of meats and vegetables in oil heated to a high temperature.

3. Steaming Steaming food by using bamboo steamers Steaming is a method of cooking using steam. It is considered to be the healthiest cooking technique. 4. Red Stewing or Red-Cooking Red-cooked pork Red stewing is a unique Chinese cooking technique, used primarily for cooking a tougher cut of meat or poultry. 5. Boiling Chinese hot pot is a typical boiling dish. Boiling is considered to be the simplest among all the Chinese cooking techniques. This method of cooking is quicker than other techniques and it preserves the color, texture, shape, and nutrients of the food. 6. Roasting Peking duck Many Chinese foods like chicken, duck, a whole sheep, a sheep's leg, and a whole pig can be cooked in this way. 7. Braising Braised chicken Braising involves adding ingredients, spices, seasonings, and a small amount of water or broth to a wok or a saucepan, boiling everything together initially at a high temperature, and then simmering it at a lower temperature for a long time (usually one hour or more).  JAPANESE COOKING Japanese cuisine encomes the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (和食 washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

 The Unique Characteristics of Japanese Cuisine Food is an extremely important component of the Japanese culture. From specific ingredients to the overall meal they create, there are certain and specific traditions that the Japanese still continue to practice today to create distinctive and unique dishes. There are many beliefs and traditions that can still be observed in Japanese cooking today and allow us to enjoy flavorful and delicious dishes.First, the Japanese believe in creating food according to the season. They use the ingredients that are ripe and prime in the current season in which they are cooking.Secondly, due to the location of the country of Japan and the fact that it is surrounded by water, the protein that is used in a majority of dishes is fish.

 Ingredients for Japanese Food 1. Japanese Rice Japanese rice has a unique taste and slightly sticky texture that's critical to dishes such as sushi. 2. Shoyu Japanese shoyu (soy sauce) adds another dimension to taste known as umami. 3. Dashi A type of Japanese soup, sauce and cooking stock with umami flavor that's critical to countless Japanese dishes.

4. Mirin Cooking sake that's typically higher in sugar and lower in alcohol than regular sake. 5. Miso A type of Japanese cooking stock made by fermenting soybeans, rice or other grains. As with so many fermented ingredients, miso has an addictive taste. It's best known for its role in Miso Soup but is used in many Japanese dishes.

 Table Appointments Traditional Japanese table settings have varied over the centuries, due in part to the types of dining tables used in different periods. Hazoken were small, box-shaped tables used early in history. Each person had her own hazoken or trays were placed on the floor. Later, larger low profile tables were used to seat several people at one table low to the ground. These tables are known as chabudai. Later still, these low tables were replaced by Western-style tables and chairs. Traditional table settings are based on a "soup plus three" configuration, which is called Ichiju Sansai and consists of five plates and bowls.  The 4 principal cooking methods of Japanese cuisine More so than any other cuisine, Japanese cuisine is best understood in perspective by knowing its four principal cooking methods: Agemono These are fried foods. Famous dishes include Tempura, Kagiage (a batter-dipped, deep-fried patty of vegetables and shrimp), and Tonkatsu (a breaded, deep-fried pork cutlet). Mushimono Steamed foods: The celebrated dish is Chawan Mushi, an egg custard containing chicken and vegetables. Nimono These foods are boiled. The best-known subcategory is Nabemono, one-pot tabletop cookery in which the ingredients are simmered in a lightly seasoned broth, then usually dipped into a flavorful sauce. Nabemono's best-known dishes are: Sukiyaki Shabu Shabu Beef, vegetables, and bean curd Mizutaki Somewhat like Shabu Shabu, but with chicken instead of beef Yosenabe Fish, shellfish, and vegetables Yudofo Uncomplicated bean curd preparation Yakimono Foods that are broiled. Some of the best-known dishes are Yakitori (marinated skewer-broiled chicken), Teriyaki (broiled meat or fish first marinated in a sweetened sake and soy-sauce mixture), Shioyaki (fish salted for an hour or two, then skewer-broiled), and Teppan Yaki (food cooked on a small tabletop grill).

 KOREAN COOKING The characteristics of Korean food

For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways to enhance Korean foods.

Korean food has various side dish. Favorite side dishes are beantaste soup, broiled beef,fish,cabbage "kimchi", and steamed vegetables. "the full course Korean meal "is called "Hanjoungshik".It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and"kimchi".

"Kimchi" is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. It is served with every kinds of Korean meals and it stimulates the appetite like pickles. Large quantities of "kimchi" are usually made in late fall or early winter for the winter. the making at this time is called "kimchang". "kimchi" contains amounts of good nutritions such as vitamin C,and fiber.

Koreans also like meat dishes. is one of the famous dish to Westerners. "pulgoki" is generally called "Korean barbecue". It is marinated in a sause made with soysauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, "kalbi" , the short ribs of beef or pork is also good.The recipe is similar to "pulgoki".

Soups ,"guk" and "cchigue" in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather.When our ancestors were short of food, they made soup with small amount of vegetables and beef bones . Also the hot soup could play a role in protecting the cold . "maeuntang" is spicy,hot seafood soup that includes white fish,vegetables,boybean curd,redpepper powder. "twoenjang-guk" is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as "miyok-guk","kimchi-cchigue".

Vegetable dish is also popular in Korea. We, Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables "namool".There are two kinds of which are "saengche" , cold and raw "namool" and "saengche" , warm and steamed "namool".

Korean table settings are classified into the 3-"chop",the 5-"chop", the 7-"chop",9-"chop",12-"chop" setting according to the number of side dishes served except rice,soup, and"kimchi". The average family takes three or four sidishes. When a family hold celebrations or party ,a dozon or more delightful dishes are served. Korean food is shared by diners in one table,except rice and soup. All the dishes but hot soups are set at one time on a low table at which diners sit to eat.Chopstick and spoons are used for eating. Different from Japanese and Chinese,Korean use more thin chopstick made by metal,not wood.

Generally, the Korean diet uses much grains and vegetables which add fiber and protain from both vegetables (bean curd, beansprouts,bean paste, ,soy sauce) and meats.Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in of curiosity and conveinence, the basic diet remains.

 Methods Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). The 100 most representative Korean dishes (K-food) were selected by evaluating their role in tradition, culture, and health promotion.

 A Korean style table setting - A magnificent feast, appealing to the eyes and the mouth Korean meals vary according to the time of day and the type of gathering they are prepared for. A typical meal normally includes rice and soup, with several side dishes. Special dishes are prepared for particular occasions, including celebration of birthdays, weddings, or religious services. Steamed short ribs, beef and vegetable casserole, pan-fried. XI. OCCIDENTAL CUISINE  Cooking in the USA We are a nation of immigrants. Only our Native American bothers and sisters can claim this land as their ancestral home. The rest of us came to this land, or our parents before us came here, from many other places. The United States of America is often called "the melting pot of the world". Our cooking is as diverse as our population. The USA cooking pot contains a blend of cuisines from many countries. We sometimes use the term "American cooking" to loosely define a collection of traditional dishes that have gained popularity across the USA.  American Cooking is hard to define Few people in the US could agree on which foods are traditional American cooking. Certain simple dishes like roast beef, fried chicken, grilled steak, stuffed turkey, meatloaf, baked potato, yams, corn on the cob, potato salad, apple pie, clam chowder, hamburgers, hotdogs and hot wings would normally be included on most lists of American cooking. Many restaurants and bars in the US serve hot wings or Nachos as snack food. Try them both, but order mild seasoning the first time unless you are accustomed to eating burning coals. Contrary to popular belief, we folks in the USA do not eat fast food every day. We often eat real food in sitdown restaurants, and we sometimes even prepare home-cooked meals. You will certainly find plenty of fast food establishments and chain restaurants in our country. They are convenient places where you can find a consistent quality of food in clean surroundings with good service. I prefer to explore the local establishments where I can sample a variety of dishes from the regional cuisine.  Delicacies of the USA When Americans think about delicacies, they often think of food from foreign countries. Many people don't realize that the USA has its own delicacies as well. The truth is that every region of the world has certain foods that are associated with that region alone. This is what makes the food across the world a truly special and interesting thing to enjoy. One of the delicacies of the USA is USDA prime grade beef. When you visit places around the world, you won't find something as delicious and wonderful as this type of beef. With a large part of the United States being agricultural areas, it is no wonder that the USDA prime grade beef is considered a delicacy.

Another one of the USA delicacies is Maine lobster. Maine lobsters are found in the cool and often rocky waters of the shores of North America. They can grow to be quite large and are known to be some of the largest lobsters of the world. The Maryland blue crab is also a known American delicacy. These blue tinted crabs are found in along the American shores of the Atlantic Ocean. They are cooked and eaten in their shells for the most part, although some people do eat them without the shell at all. The Morel mushrooms are one of the most sought after USA delicacies. These mushrooms are often found at the sites that were previously damaged by forest fires. The mushrooms are used by many gourmet chefs when they are preparing French dishes and can be quite expensive because they are so rare.

 American Cooking Methods 

The cuisine of the United States is a style of food preparation derived from the United States of America. European colonization resulted in numerous ingredients and cooking styles being introduced from Europe. methods



A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps) method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio. Orderliness of thought or behavior; systematic planning or action

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AMERICAN’S TABLE APPOINTMENTS