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C. Deskripsi materi: ......................................................................................................... 120
D. Gambaran Umum ........................................................................................................ 120
E. Karakteristik Hidangan ............................................................................................... 122
F. Pengolahan Makanan .................................................................................................. 123
G. Pola Makan ................................................................................................................. 133
H. Contoh Hidangan ........................................................................................................ 141
I. LKM (Lembar Kegiatan Mahasiswa) ......................................................................... 153
J. Lembar Evaluasi ......................................................................................................... 154
GLOSARIUM ........................................................................................................................ 165
DAFTAR PUSTAKA ............................................................................................................ 168
KISI-KISI LEMBAR EVALUASI NEGARA CHINA ......................................................... 172
KISI-KISI LEMBAR EVALUASI NEGARA KOREA........................................................ 177
KISI-KISI LEMBAR EVALUASI NEGARA JEPANG ...................................................... 182
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