COOK BASIC KNOWLEDGE

The hospitality industry, especially restaurants, is currently starting to develop due to various diverse desires from tourists, namely mass tourism (massive tourism) to cultural tourism (ethnic tourism). Tourists are eager to know and learn about various unique and different cultures from various places, including the authenticity of the local culture such as dances, local customs, religious rituals or from a culinary perspective.

Because food is a basic need that must be fulfilled, various desires both in terms of quality and quantity of food to be enjoyed have different needs. It is undeniable that everyone's food tastes and tastes will be different, this will also affect the food they will order because each country has its own food characteristics. Foods such as hamburgers, hotdogs or spaghetti are examples of typical food originating from the United States and Italy.

The more diverse types of food served to consumers, the more attractive it will be. In its presentation to consumers or tourists, in addition to serving traditional/original food from local culture, food can undergo changes (transformations) both in terms of shape, texture, color, taste, aroma, seasoning, processing as well as from the way of presentation which will be adjusted to the quality and market demand. Therefore, this book will provide basic knowledge to cooks, students and the wider community to be used as an additional reference in carrying out routine daily work activities.