This course will cover the working operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service- oriented business organization. Apart from the scope and structure of travel organization, it provides an in- depth study of the nature and distinctive characteristic of each sector of the entire tourism industry, focusing on the management, organizing and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of businesses. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sectors and the corresponding qualifications for the jobs.

1. ASIAN CUISINE

2. EVOLUTION OF ASIAN CUISINE
Cooking is one of the oldest of human
activities; indeed it may be the oldest above
basic animal survival. The wandering hunter-
gatherer level of society, cooking is very
simple- kill something and throw it into the fire
along with whatever. Cooking equipment is
consist of few sticks for skewering meat and
vegetables, leaves for wrapping and baking,
maybe a hot flat rock.

3. The next level society, subsistence farming, cooking is a little
more complex. Agriculture increase the selection of food
stuffs available and also increase the probability that any
given foodstuff will be available when wanted.
The relative abundance of food in a subsistence farming
society compare to the hinter gatherer society is at least partly
offset by the amount of the effort required to prepare the
food. A settled existence allows development of arts such as
baking and boiling. It is the subsistence farming societies that
the regional cuisine begins to take shape, usually referred to
as “peasant cuisine”

4. At the next stage of development of a society, central
authority(ruling class) and trade begin to emerge. The
rulers need professional cooks, not only because they are
too important to do their own cooking but to provide
them with the delicacies that only skill and experience
can produce.
Trade implies town and cities, specialization of labour,
exotic foodstuffs from far away and process foods
products. Tavern appear in the market place and food is
served creating the first restaurant. The up scale
restaurant serving the lesser nobility and rich merchant
classes often mimic the cooking of the palace.

5. The Three Cuisine Areas of Asia
◦The south west – India, Pakistan, Sri Lanka,
Burma
◦The north east – China, Korea, Japan
◦The south east – Thailand, Laos, Cambodia,
Vietnam, Indonesia, Malaysia, Singapore,
Brunei, Philippines

6. Curries are very important to the cuisines of the south east
and south west, less in the north east. South western
curries are generally based on yogurt, whereas the curries
of the south east and north east are generally based on
coconut milk.
Rice is a staple starch in all three cuisine areas. In addition
to rice, south western cuisine include a variety of leavened
and unleavened bread and south east and north east
include rice and egg noodles.
In the south west, the major oil used in frying is ghee or
clarified butter. In south east and north east the major oils
are vegetable oil.

7. Garlic and ginger are used in all three cuisine
areas, as are chili and peppers although chilies
are much common in the south west and south
east. The north eastern cuisines use soy sauce in
nearly everything; the south east substitute fish
sauce; there is no equivalent in south western
cooking. In the south east, there are two
additional flavoring that are used in the other
cuisine – galangal and lemon grass.

9. CUISINE OF THE SOUTH EAST
The original cuisine of the south east is probably the peasant
cuisine of Thailand. Archeology has recently discovered that
the metal working culture of the central plain of Thailand date
back to at least 3000BC, easily in the same class as the ancient
cultures of China and India. The peasant cuisine associated
with this early metal workers spread across the mountain into
Laos, Cambodia and Vietnam, and south down the Malayan
peninsula and the island of arc of Indonesia.

10. RICE

11. CURRIES

12. WOK

13. CHILI PEPPERS

14. FISH SAUCES

15. CINNAMON

16. CARDAMOM AND CUMIN

17. CORIANDER AND STAR ANISE

18. CLOVES, NUTMEG AND MACE

19. BASIL, SWEET BASIL AND MINT

20. LIME

21. LEMON GRASS AND GALANGAL

22. SOUTH EAST ASIAN
EQUIPMENT

23. WOK

24. WOK TOOLS

25. STEAMERS

26. CLAY POT

27. CLEAVERS

28. RICE COOKER

29. HANDHELD BLENDER OR SMALL FOOD
PROCESSOR

30. INGREDIENTS

31. CURRY PASTE AND POWDER

32. CHILI PASTE

33. COCONUT MILK

34. TAMARIND LIQUID

35. THANK YOU!!!

38. EXERCISE 1.
______________1. The most common cooking equipment used in
southeast Asian cooking.
______________2. The most oldest of human activities; indeed it
may be the oldest above basic animal survival.
______________3. This increase the selection of stuffs available
and also increase the probability that any given foodstuff will
be available when wanted.
______________4. These cuisine areas include India, Pakistan. Sri
Lanka, Burma.

39. ______________5. These cuisine areas include
Thailand, Laos, Cambodia, Vietnam, Indonesia,
Malaysia, Singapore, Brunei, Philippines.
______________6. These Cuisine areas include
China, Korea and Japan.
______________7. This is referred to in the recipe
can be made at home by grinding fresh chilies in
a mortar and pestle or food processor

40. ______________8. This performs all the functions
using various knives of western kitchen.
______________9. These curries are normally based
on curry paste which are made from a variety of
fresh and dried ingredients ground together in a
mortar and pestle.
______________10. Also known as “hot pots” glazed
on the inside but unglazed on the outside are used
for baking or stewing.