Descriptive text and Pronoun X Tata Boga

Descriptive is taken from the basic word that is ……

• descriptive
• describe
• describer
• descript
• describeable

What is the definition of Descriptive Text?

• Descriptive text is a text that describes a person, thing, place or animal

• Descriptive text is a technical document that outlines procedures.
• Descriptive text is a form of dialogue between characters.
• Descriptive text is a brief summary of a subject's main points.
• Descriptive text is a type of poetry that uses rhyme and meter.

The parts of Descriptive Text are …….

• Identification and classification

• Intervention and description

• Identification and demonstration

• Classification and description

• Identification and description

Education and discovery in descriptive text are the parts of …….

• 
  Identification

• Description

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

What is his proffesion?

• Chef
• Artist
• Mechanic
• Teacher
• Gardener

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

What is his nickname?

• Chef Papuan
• Chef Forest
• Chef Jungle
• Chef Borneo
• Chef Chato

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

In which year did Chef Chato start foraging in Papua?

• 1995
• 2000
• 2005
• 2010
• 1997

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

What type of school did Chef Chato graduate from?

• culinary degree program
• culinary training institute
• culinary high school
• culinary arts college
• culinary vocational high school

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

What is one of the natural materials Chef Chato uses for cooking?

• Pineapple skin
• Herbs and Spices

• Mango leaves
• Bamboo shoots
• Coconut husk

Charles Toto: The Jungle Chef

Born in Jayapura and graduating from a culinary vocational high school, ‘Chef Chato’ as he is affectionally called, has been in and out of the forests of Papua since 1997, learning how his brothers and sisters in the forests survive by making dishes from natural ingredients. He has observed the types of plants and animals that are used as food sources and learned to cook them in the forests. He often invites visitors to take a tour with him, where together they will forage for ingredients before cooking in the wilderness. Thus, he has earned the appropriate title of ‘The Jungle Chef’. But his philosophy goes beyond simply foraging and cooking in the wild, it also involves being prudent and resourceful with what nature has made available. Local wisdom, from utilising eucalyptus tree bark as natural aromatics for food, or using the area nut fronds to wrap dishes.

Chef Chato diligently researches and collects thousands of traditional Papuan food recipes. One of the things he often cooks for his guests is Ikan Kuah Hitam (fish in black broth), the colour of which he mixes from boiling snakehead fish skin and taro leaf skin. You can also order this when you take a food tour with him.

During his journey as a ‘jungle chef’ and diplomacy of Papua’s gastronomic heritage, Chef Chato admits that he has become more and more devoted to his job. Since 2008, he has formed the Jungle Chef Community and to date he has been able to mentor 200 Papuan youths spread across six provinces on the island of Papua.

What philosophy does Chef Chato emphasize in his cooking?

• Emphasizing fast cooking techniques.
• Fresh, local ingredients and sustainability

• Wastefulness in ingredient selection.
• Over-reliance on processed foods.
• Ignoring local culinary traditions.