LABORATORY ACTIVITY

Objectives:

The course aims to equip students with the skills to prepare authentic dishes from South Asian countries such as India, Afghanistan, Pakistan, Bangladesh, Nepal, and Sri Lanka. It fosters an appreciation for the rich cultural and historical contexts behind each country's cuisine, including influences, regional variations, and the significance of food in daily life and celebrations. Students will be introduced to staple South Asian ingredients and unique culinary techniques such as stir-frying, grilling, steaming, and braising. Additionally, the course emphasizes the importance of following appropriate hygiene, sanitation, and food safety protocols throughout all cooking practices.

Learning Outcomes:

By the end of the course, students should be able to:

1. Demonstrate proficiency in preparing various traditional dishes from South Asia using appropriate ingredients and cooking methods.

2. Discuss the cultural, religious, and historical factors that influence the development and popularity of South Asian cuisines, such as the role of spices, herbs, and colonial influences.

3. Identify and utilize staple ingredients like coconut milk, lemongrass, turmeric, shrimp paste, and galangal, along with their significance in the regional cuisine.

4. Exhibit competency in key cooking techniques like pounding (for spice pastes), wok frying, grilling (over charcoal), and braising common in South Asia.

5. Create and present a well-balanced, authentic South Asian meal, paying attention to presentation, flavor harmony, and nutritional balance.

6. Analyze and evaluate the complexity of South Asian flavor profiles, including balancing sweet, sour, spicy, and salty elements.

7. Follow strict food safety standards in preparing and handling raw ingredients, especially seafood and meats commonly used in South Asian cooking.