NAME: RODOLFO L. ASIO JR.

COURSE & SECTION: BSHM 3A

SUBJECT: ( HMPE4 - ASIAN CUISINE )

INSTRUCTOR: NANCY N. ERLINA

Self Check # 5.1

A. Instruction : Answer the following questions correctly.Write your answer in a
separate sheet of paper (yellow pad) and compile it in your portfolio then submit on
or before Dec .1,2020 .

1. What are the dishes usually included in a Japanese meal? (Arrange it from
appetizers to desserts including beverages)

• Japanese Dishes - Sushi, Sashimi, Kaiseki ryori, Botamochi, Chimaki, Hamo, Osechi,
Sekihan, Soba, Chirashizushi, Tonkatsu.

• Japanese Appetizers - Sashimi (sliced raw fish), suimono (clear soup), yakimono
(grilled foods), mushimono (steamed foods), nimono (simmered foods), and aemono
(dressed salad-like foods) are served first, followed by miso soup, tsukemono
(pickles), rice, Japanese sweets, and fruit.

• Japanese Desserts - Fresh fruits, Mochi , Adzuki , Dango , Kakigoro , Macha Ice
(green tea ice cream )

• Japanese Beverages - Tea ceremony, matcha, Zen monks,

2. What are the foreign influences on Japanese food culture?

• Japan's first substantial and direct exposure to the West came with the arrival of
European missionaries in the second half of the 16th century. At that time, the
combination of Spanish and Portuguese game frying techniques with a Chinese
method For cooking vegetables in oil led to the development of tempura, the
popular Japanese dish in which seafood and many different types of vegetables are
coated with batter and deep fried. And a Japanese dish, sukiyaki---beef, vegetables,
tofu, and other ingredients cooked at the table in a broth of soy sauce, mirin (sweet
sake), and sugar---was at first served in “Western-style” restaurants. Another
popular native dish developed in this period is tonkatsu, deepfried breaded pork
cutlets. Created in the early 20th century using Indian curry powder imported by way
of England.
3. What are the staple foods in Japan?
• Japanese staple food start in the meat of fish has always been the main source of
protein in Japan, where the waters are rich with marine life. Seafood is present in
one form or another at every Japanese meal. They eat it cooked, raw (sashimi), or
dried (tuna bonito flakes used in broths). Seaweeds are also very important,
particularly kombu (kelp), a basic ingredient in Japanese soup stock and nori, paper
thin strips of seaweed, which are used as a wrapping and garnish for many foods.
Soybean products like tofu (bean curd) & miso (fermented soybean paste) are also
important protein sources. Miso shiru , broths thickened w/ miso paste, are the most
common Japanese breakfast & are eaten in other meals as well. Shoyu (soy sauce) is
the most common seasoning used. Noodles are the most popular fast food lunch for
workers. Soba (buckwheat) are associated with Tokyo & northern Japan & udon
(wheat) are eaten in Osaka & southern Japan. The main staple of Thai food is rice.

4. What are the condiments and seasonings of Japan?

• Panko : Japanese bread crumbs
• Sesame oil & sesame seeds
• Mirin: sweet wine used for cooking
• Shiso : Japanese herb similar to basil
• Gari: pickled ginger
• Wasabi: Japanese horseradish
• .Komezo: rice vinegar

5. What are the cooking techniques used in Japanese cuisine?

• Mushimono: steaming

• Nimono : simmered foods feature certain flavorings including sake for flavor and
tenderizing, mirin & sugar, soy sauce & miso.
• Nabenomo: one pot cooking
- Shabu-shabu : Japanese beef hot pot
- yudofu : Tofu hot fat
- sukiyaki: a stew of beef, vegetables, tofu and clear noodle in a broth of mirin, sake
& soy sauce.

- Dotenabe: includes oyster and miso. Cooked right at the table , for presentation
purposes
• Yakimono : grilling; the category for Yakimono includes both broiled & grilled
dishes such as chicken yakitori & teriyaki style dishes. Yakitori or broiled dishes start
with a special sauce called tare. It is always a combination of sake, mirin & soy sauce.
-Teriyak- grilled, broiled,or pan-fried meat, fish, chicken or vegetables glazed with a
sweeten soy sauce
- Gyoza – savory Japanese dumplings, often filled with pork, tofu or vegetables.

• Agemon : deep frying; tempura is a Japanese deep fried dish w/ a lighter batter.
The coating is made from flour, water & egg yolks; & the items to be dipped are
always vegetables or fish, never chicken or meat.
- Donburi – one-bowl dishes of hot steamed rice w/ various savory toppings
- Oyakodon – chicken & egg
- Tempura – deep –fried batter-coated bite-sized foods.
- Tonkatsu- deep –fried breaded pork cutlet

6. Describe the customs & etiquette in Japanese dining?

• When dining in a traditional tatami room, sitting upright on the floor is common. In
a casual setting, men usually sit with their feet crossed and women sit with both legs
to one side. Only men are supposed to sit cross-legged. The formal way of sitting for
both sexes is a kneeling style known as seiza. To sit in a seiza position, one kneels on
the floor with legs folded under the thighs and the buttocks resting on the heels.
When dining out in a restaurant, the customers are guided to their seats by the host.
The honored or eldest guest will usually be seated at the center of the table farthest
from the entrance. In the home, the most important guest is also seated farthest
away from the entrance. If there is a tokonoma, or alcove, in the room, the guest is
seated in front of it. The host sits next to or closest to the entrance.

In Japan, it is customary to say itadakimasu ("I [humbly] receive") before starting to

eat a meal. When saying itadakimasu, both hands are put together in front of the
chest or on the lap. Itadakimasu is preceded by complimenting the appearance of
food. The Japanese attach as much importance to the aesthetic arrangement of the
food as its actual taste. Before touching the food, it is polite to compliment the host
on his artistry. It is also a polite custom to wait for the eldest guest at the table to
start eating before the other diners start. Another customary and important
etiquette is to say go-chisō-sama deshita ("It was a feast") to the host after the meal
and the restaurant staff when leaving.

B. Make an illustration of the traditional table settings of japan based on the

description previously mentioned.(10 pts)
Task sheet # 2. Prepare and Present the following Japanese Foods

Take a video while preparing and send it to your instructor for evaluation. Ask
somebody to evaluate the palatability using the score sheet below.

1.Tonkatsu

2. Sesame balls

Fill in the information needed from the recipe you have prepared.
Standard Recipe. Tonkatsu

Menu Item:____________________________

Size of Portion: ________________________

Percentage of Food Cost::________________

No. of Portion:_________________________ Selling Price:

_________________________ Description of Food Item:

Prepared by: ______________________________ Yr & Sec:_____________ SCORE

SHEET

Recipe___________________________________________ Date:____________
Description:

_____________________________________________________________________
_

_____________________________________________________________________
_

_____________________________________________________________________
_

MIS en Sanitation Portioning Plating Palatability

place

10 highest grade- 7 moderate grade possible- 4 lowest grade

Submitted by:_____________________________________

Course/Year & Section:__________________

Submitted to :_____________________________________

Date Submitted:____________

Tear this portion and submit to your instructor

1.Tonkatsu
2. Sesame balls

Fill in the information needed from the recipe you have prepared.

Self Check # 5.2

Thai Cuisine
I.Instructions : Enumerate the answers of the following questions. Write as many as
you can find in the module.

1. What are the foreign influences of Thai cuisine ?

• Thai food has been influenced by many cultures including India, China and
Portugal. The Thais have incorporated these influences into their cuisine for
centuries to create their own unique dishes. Being a large agricultural country, the
food of Thailand is both regional and seasonal. For example, in the Isaan region there
is an abundance of bitter herbs paired with pungent dipping sauces and sticky rice.

2. What are the herbs and spices used in Thai dishes?

• Common flavors of herbs and spices in Thai food dishes come from garlic, galangal,
coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste,
fish sauce, and chilies. Palm sugar, made from the sap of certain Borassus palms, is
used to sweeten dishes while lime and tamarind contribute sour notes.

3. What are the pastes and sauces used in Thai cuisine?

• The Pastes and sauces used in Thai cuisine are the following:

• nam pla, a clear fish sauce that is very aromatic.

• Plara, another type of sauce made from fermented fish is. It is more pungent than
nam pla, and, in contrast to nam pla, which is a clear liquid, pla ra is opaque and
often contains pieces of fish.

• shrimp paste or prawn sauce is a fermented condiment commonly used in

Southeast Asian and Southern Chinese cuisines. It is primarily made from finely
crushed shrimp or krill mixed with salt, and then fermented for several weeks.

• Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ ːŋ tāj plāː]) is a curry of southern
Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish
entrails,[1] which gives the curry a strong smell and flavor.
This curry is usually served with fresh vegetables in a separate plate and eaten along
with steamed rice.

• Nam phrik (Thai: น ้าพรกิ, pronounced [ná(ː)m pʰrík ̚ ]) is a type of Thai spicy chili
sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or
dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.

4. What are the cooking methods usually used?

• Boiling: boiling is regarded as an important part of Thai cooking. Soups and curries
are famous all over Thailand. Tom Yam Goong’ is a good example of boiled Thai food.

• Grilling: Thai people love to consume fresh seafood and grilled meats. The taste
enhances if the grilled foods are dipped into ‘Nam Phrik’ i.e. sweet and sour flavored
dips.

• Stir Fry: This method of Thai food cooking has been influenced from China. Though
stir fried dishes are common in all over Thailand still ‘pad thai’ demands special
attention.

• Salads: Salad is always specially dressed in Thai style. ‘Yam’ is kind of salad which is
very famous in Thailand. simple ingredients like lemon juice, fish sauce, salt, garlic,
chili, and also shallot are used to garnish it in a lucrative way. Some of the popular
salads of Thailand are pork salad, beef salad, shrimp salad, and papaya salad.

• Stews: Thai monarchs were educated in western country like Europe and brought
back the western culture as well as the western taste in food. One of such imported
dish in Thailand is known as stew. Thai people love eating beef tongue stew.

5. What are the ingredients & tools used?

• Galangal

• Kaffir lime

• fish sauce

• Oyster sauce

• Thai Bird (Bird's Eye) Chile

• Thai Basil and Holy Basil

• Palm Sugar

• Coconut Milk
• Tamarind

• Sticky Rice

• Bamboo Cone Sticky Rice Steamer

• Wok and Metal Spatula

• Mortar and Pestle

II. Essay:
1. Compare the serving of Thai foods from traditional to present.
• Thai food was traditionally eaten with the hand while seated on mats or carpets on
the floor or coffee table in upper middle class family, customs still found in the more
traditional households. Today, however, most Thais eat with a fork and spoon.
Tables and chairs were introduced as part of a broader Westernization drive during
the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King
Chulalongkorn after his return from a tour of Europe in 1897 CE. The important to
Thai dining is the practice of khluk, mixing the flavors and textures of different dishes
with the rice from one's plate. The food is pushed by the fork, held in the left hand,
into the spoon held in the right hand, which is then brought to the mouth. A
traditional ceramic spoon is sometimes used for soup, and knives are not generally
used at the table. It is common practice for both the Thais and the hill tribe peoples
who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into
small, and sometimes flattened, balls by hand (and only the right hand by custom)
which are then dipped into side dishes and eaten.

As we had known Traditionally, the majority of ethnic Thai people ate with their
hands like the people of India. Chopsticks are mainly used in Thailand for eating
Chinese-style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir fried
noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam
ngiao, are also eaten with a fork and spoon in the Thai fashion. Traditionally, a meal
would have at least five elements: a dip or relish for raw or cooked vegetables
(khrueang chim) is the most crucial component of any Thai meal.

In present time compare to traditional, the serving of Thai food in In most Thai
restaurants, diners will have access to a selection of Thai sauces (nam chim) and
condiments, either brought to the table by wait staff or present at the table in small
containers. With certain dishes, such as khao kha mu (pork trotter stewed in soy
sauce and served with rice), whole Thai peppers and raw garlic are served in addition
to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with
particularly spicy dishes. They often feature as a garnish, especially with one-dish
meals. When time is limited or when eating alone, single dishes, such as fried rice or
noodle soups, are quick and filling. At some point during the present time some
Eateries and shops that specialize in pre-made food are the usual place to go to for
having a meal this way.

2. Describe the amazing combination of flavors in Thai foods?

• Thai food is its own, with a special unique blend of the 5 tastes: sweet, sour, bitter,
salty, and spicy. Thailand is known for its amazing balance of sweet, sour, bitter, and
salty flavors often finished with aromatic herbs the combination of Thai flavors
exceed with the herbs and spices that they use. From what we had known Thai food
is known for its enthusiastic use of fresh (rather than dried) herbs and spices.

Self Check # 5.3

Vietnamese Cuisine
I.Answer the following questions correctly and write as many as you can find in the
module.Write your answer in a separate sheet of paper then submit it .

1.What are the foreign influence of Vietnamese cuisine?

• French cuisine has also had a major influence due to the French colonization of
Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long
coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Vietnamese
cuisine shares many of its characteristics with Chinese cuisine. In culinary traditions,
the Chinese introduced to Vietnam many dishes, including hoành thánh (wonton), xá
xíu (char siu), há cảo (har gow), hủ tiếu (ka tieu), mì (wheat noodles), bò bía (popiah),
bánh quẩy (youtiao), mooncake and bánh pía (Suzhou style mooncake), bánh tổ
(nian gao), sủi dìn (tang yuan), bánh bò, bánh bao (baozi), cơm chiên Dương Châu
(Yangzhou-fried rice), and mì xào (chow mein). The Vietnamese adopted these foods
and added their own styles and flavors to the foods. The French introduced
baguettes to Vietnam, which were then combined with Vietnamese stuffing to
become a popular fast food in Vietnam called bánh mì and known overseas as
“Vietnamese baguettes", though different from the French counterpart in that the
baguette is normally made entirely of rice flour. The French also brought to Vietnam
onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, and
coffee. Due to influences from French colonization, the French Indochinese countries
of Laos, Vietnam, and Cambodia have several shared dishes and beverages including
baguettes and coffee. The French also introduced use of dairy products in
Vietnamese-French fusion dishes. Vietnamese cuisine also has influences from its
neighbor Champa, Malaysia and Cambodia. The use of coconut milk and various
central dishes such as bánh khọt were influenced by Cham cuisine. Spices including
curries were also introduced to Vietnam by Malay and Indian traders

2.How about their cooking techniques?

Vietnamese has a lot of cooking techniuqes including the following:

• Rán, chiên – fried dishes o Chiên nước mắm – fried then tossed with fish sauce o
Chiên bột – battered then deep-fried

• Rang – dry-fried dishes without oil

• Áp chảo – pan-fried then sautéed

• Xào – stir fry, sautéing o Xào tỏi – stir fry with garlic, very common way of
cooking vegetables o Xào sả ớt – sautéed with lemongrass and chili pepper o Xào
lăn – pan searing or stir frying quickly to cook raw meat o Xáo măng – braised or
sautéed with bamboo shoots

• Nhồi thịt – stuffed with minced meat before cooking

• Sốt chua ngọt – fried with sweet and sour sauce

• Kho – stew, braised dishes o Kho khô – literally dried stew (until the sauce
thickens)

• Kho tiêu/kho gừng/kho riềng – stewed with peppercorns/ginger/galangal

• Nấu – means cooking, usually in a pot o Nấu nước dừa – cooked with coconut
water

• Hầm/ninh – slow-cook with spices or other ingredients

• Canh – broth-like soup to be served over rice

• Rim – simmering

• Luộc – boiling with water, usually fresh vegetables and meat

• Chần – blanche

• Hấp – steamed dishes o Hấp sả – steamed with lemongrass

• Hấp Hồng Kông or hấp xì dầu – "Hong Kong-style" steamed dish (i.e.: with scallion,
ginger and soy sauce)
• Om – clay pot cooking of northern style o Om sữa – cooked in clay pot with milk

• Om chuối đậu – cooked with young banana and tofu

• Gỏi – salad dishes, usually with meat, fish

• Nộm – salads, usually meatless

• Nướng – grilled dishes o Nướng xiên – skewered dishes

• Nướng ống tre – cooked in bamboo tubes over fire o Nướng mọi/nướng
trui/thui – char-grilled over open fire

• Nướng đất sét/lá chuối – cooked in a clay mould or banana leaves wrap, or
recently, kitchen foil, hence the method has evolved into nướng giấy bạc

• Nướng muối ớt – marinated with salt and chili pepper before being grilled o
Nướng tỏi – marinated with garlic then grilled o Nướng mỡ hành – grilled
then topped with melted lard, peanuts, and chopped green onions  Bằm –
sauteed mix of chopped ingredients

• Cháo – congee dishes

3.What are the herbs and spices including the tools used in Vietnamese cooking?

Vietnamese hot chili peppers are added to most foods, especially in central and
southern Vietnam.

• Coriander and green onion leaves can be found in most Vietnamese dishes.

A basic technique of stir-frying vegetable is frying garlic or shallot with oil before
putting the vegetable into the pan.

In northern Vietnam, dishes with fish may be garnished with dill.

In central Vietnam, the mixture of ground lemongrass and chili pepper is frequently
used in dishes with beef.

In southern Vietnam, coconut water is used in most stew dishes.

The pair cilantro (ngò gai) and rice paddy herb (ngò om or ngổ) is indispensable in all
kinds of sour soups in the southern Vietnam.

Spearmint is often used with strongly fishy dishes.

Perilla is usually used with crab dishes.