Introduction toKorean Cuisine (http://eglobiotraining.com/).A PowerPoint presentationabout Korean Cuisine.
Korean cuisine originated from prehistoric traditions in theKorean peninsula evolving through a complex interaction ofenvi...
Korean cuisine is largely based upon rice, vegetables,and meats( http://eglobiotraining.com/). Bibimbap(비빔밥)
Traditional Korean meals are noted for the number of sidedishes (banchan) that accompany steam-cooked short-grainrice. Kim...
Commonly used ingredients include sesame oil, doenjang(fermented bean paste), soysauce, salt, garlic, ginger, pepper flake...
Ingredients and dishes vary by province. Many regionaldishes have become national, and dishes that wereonce regional have ...
The Korean royal court cuisine once brought all of theunique regional specialties together for the royal family.Meals are ...
Grains have been one of the most important staples tothe Korean diet. Early myths of the foundations of variouskingdoms in...
Legumes have been significant crops in Koreanhistory and cuisine according to earliest preservedlegumes found in archaeolo...
Meat. In antiquity, most meat in Korea was likely obtainedthrough hunting and fishing.. Ancient records indicaterearing of...
Beef is the most prized of all meats, with thecattle holding an important cultural role in theKorean home(http://eglobiotr...
Pork has also been another important land-basedprotein for Korea. Records indicate pork has beena part of the Korean diet ...
Chicken has played an important role as a protein inKorean history, evidenced by a number of myths. Onemyth tells of the b...
Fish and shellfish have been a major part of Korean cuisinebecause of the oceans bordering the peninsula. Evidence fromthe...
Korean cuisine uses a wide variety ofvegetables, which are often served uncooked, either insalads or pickles, as well as c...
Commonly used vegetables include Korean radish, Napacabbage, cucumber, potato, sweet potato, spinach, beansprouts, scallio...
Medicinal herbs, suchas ginseng, reishi, wolfberry, Codonopsis pilosula,and Angelica sinensis, are often used as ingredien...
Medicinal food (boyangshik) is a wide variety of specialtyfoods prepared and eaten for medicinal purposes, especiallydurin...
Traditional rice cakes, tteok and Koreanconfectionery hangwa are eaten as treats duringholidays and festivals (http://eglo...
A PowerPoint Presentation for C1A1YTM09118 (http://eglobiotraining.com/). Danna   Michelle Casimero
Upcoming SlideShare
Loading in...5
×

Effective Use of Powerpoint as a presentation tool

681

Published on

Published in: Self Improvement, Technology
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
681
On Slideshare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
13
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Effective Use of Powerpoint as a presentation tool

  1. 1. Introduction toKorean Cuisine (http://eglobiotraining.com/).A PowerPoint presentationabout Korean Cuisine.
  2. 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. 3. Korean cuisine is largely based upon rice, vegetables,and meats( http://eglobiotraining.com/). Bibimbap(비빔밥)
  4. 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. 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. 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. 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. 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. 9. Legumes have been significant crops in Koreanhistory and cuisine according to earliest preservedlegumes found in archaeological sites in Korea(http://eglobiotraining.com/).
  10. 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. 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. 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. 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. 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. 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. 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. 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. 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. 19. Traditional rice cakes, tteok and Koreanconfectionery hangwa are eaten as treats duringholidays and festivals (http://eglobiotraining.com/) Tteok (떡)
  20. 20. A PowerPoint Presentation for C1A1YTM09118 (http://eglobiotraining.com/). Danna Michelle Casimero
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×