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Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
Effective Use of Powerpoint as a presentation tool
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Effective Use of Powerpoint as a presentation tool

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  • 1. Introduction toKorean Cuisine (http://eglobiotraining.com/).A PowerPoint presentationabout Korean Cuisine.
  • 2. Korean cuisine originated from prehistoric traditions in theKorean peninsula evolving through a complex interaction ofenvironmental, political, and cultural trends(http://eglobiotraining.com/).• Hanjeongsik, a full-course Korean meal with a varied array of banchan (side dishes)
  • 3. Korean cuisine is largely based upon rice, vegetables,and meats( http://eglobiotraining.com/). Bibimbap(비빔밥)
  • 4. Traditional Korean meals are noted for the number of sidedishes (banchan) that accompany steam-cooked short-grainrice. Kimchi is served often, sometimes at every meal (http://eglobiotraining.com/).Kimchi (김치), koreas national dish, and there are hundreds of varieties made with a main vegetableingredient such as Napa cabbage, radish, scallion, or cucumber.
  • 5. Commonly used ingredients include sesame oil, doenjang(fermented bean paste), soysauce, salt, garlic, ginger, pepper flakes and gochujang(fermented red chili paste) ( http://eglobiotraining.com/).
  • 6. Ingredients and dishes vary by province. Many regionaldishes have become national, and dishes that wereonce regional have proliferated in different variationsacross the country( http://eglobiotraining.com/).
  • 7. The Korean royal court cuisine once brought all of theunique regional specialties together for the royal family.Meals are regulated by Korean cultural etiquette (http://eglobiotraining.com/).
  • 8. Grains have been one of the most important staples tothe Korean diet. Early myths of the foundations of variouskingdoms in Korea center on grains. One foundation mythrelates to Jumong( http://eglobiotraining.com/). Kongbap (콩밥)
  • 9. Legumes have been significant crops in Koreanhistory and cuisine according to earliest preservedlegumes found in archaeological sites in Korea(http://eglobiotraining.com/).
  • 10. Meat. In antiquity, most meat in Korea was likely obtainedthrough hunting and fishing.. Ancient records indicaterearing of livestock began on a small scale during theThree Kingdoms period(http://eglobiotraining.com/).
  • 11. Beef is the most prized of all meats, with thecattle holding an important cultural role in theKorean home(http://eglobiotraining.com/). Yukhoe (육회)
  • 12. Pork has also been another important land-basedprotein for Korea. Records indicate pork has beena part of the Korean diet back to antiquity, similarto beef(http://eglobiotraining.com/). Samgyeopsal (삼겹살)
  • 13. Chicken has played an important role as a protein inKorean history, evidenced by a number of myths. Onemyth tells of the birth of Kim Alji, founder of the Kimfamily of Gyeongju being announced by the cry of awhite chicken (http://eglobiotraining.com/). Sweet and Spicy Chicken (양념 통닭)
  • 14. Fish and shellfish have been a major part of Korean cuisinebecause of the oceans bordering the peninsula. Evidence fromthe 12th century illustrates commoners consumed a diet mostlyof fish and shellfish, suchas shrimp, clams, oysters, abalone, and loach(://eglobiotraining.com/).
  • 15. Korean cuisine uses a wide variety ofvegetables, which are often served uncooked, either insalads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.
  • 16. Commonly used vegetables include Korean radish, Napacabbage, cucumber, potato, sweet potato, spinach, beansprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms and lotusroot(http://eglobiotraining.com/).
  • 17. Medicinal herbs, suchas ginseng, reishi, wolfberry, Codonopsis pilosula,and Angelica sinensis, are often used as ingredients incooking, as in samgyetang (http://eglobiotraining.com/). Samgyetang (삼계탕 )
  • 18. Medicinal food (boyangshik) is a wide variety of specialtyfoods prepared and eaten for medicinal purposes, especiallyduring the hottest 30-day period in the lunar calendar,called sambok(http://eglobiotraining.com/). Dog Soup/ Bosintang(보신탕)
  • 19. Traditional rice cakes, tteok and Koreanconfectionery hangwa are eaten as treats duringholidays and festivals (http://eglobiotraining.com/) Tteok (떡)
  • 20. A PowerPoint Presentation for C1A1YTM09118 (http://eglobiotraining.com/). Danna Michelle Casimero

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