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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 .................................................................................................... 169
KISI-KISI LEMBAR EVALUASI NEGARA CHINA ..................................... 173
KISI-KISI LEMBAR EVALUASI NEGARA KOREA ................................... 178
KISI-KISI LEMBAR EVALUASI NEGARA JEPANG .................................. 183
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