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D.  Gambaran Umum ........................................................................................................ 115

                  E.  Karakteristik Hidangan ............................................................................................... 117
                  F.  Pengolahan Makanan .................................................................................................. 118

                  G.  Pola Makan ................................................................................................................. 127

                  H.  Contoh Hidangan ........................................................................................................ 135
                  I.  LKM (Lembar Kegiatan Mahasiswa) ......................................................................... 147

                  J.  Lembar Evaluasi ......................................................................................................... 148
               GLOSARIUM ........................................................................................................................ 159

               DAFTAR PUSTAKA ............................................................................................................ 162
               KISI-KISI LEMBAR EVALUASI NEGARA CHINA ......................................................... 166

               KISI-KISI LEMBAR EVALUASI NEGARA KOREA........................................................ 171

               KISI-KISI LEMBAR EVALUASI NEGARA JEPANG ...................................................... 176






































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