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Culinary
Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals  that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals  and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.



Careers in culinary arts

Related careers




There are a wide variety of opportunities in the culinary arts profession. Below is a non-exhaustive list at some opportunities available to those interested in working as culinary professionals.



- Chefs and cooks - Work directly with the preparation at food for service in various establishments including full-service restaurants, catering facilities, institutional dining, corporate dining, and various other venues.

- Dining Room Service-The profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.

- Food and Beverage Managers - Manage all food and beverage outlets in hotels and other large establishments

- Food and Beverage Controllers - Purchase and source ingredients in large hotels as well as manage the stores and stock control.

- Consultants and Design Specialists - Works with restaurant owners in development of menus, layout and design of dining room and establishing cosina protocols.

- Salespeople - Introduce chefs and business owners to new products and are able to demonstrate the proper use at equipment. They may sell any range at products needed in the industry from various food products to equipment.

- Teachers - teach others how to pursue goals in culinary arts.

- Food Writers and Food Critics - Establish a public contact with the public on food trends, chefs and restaurants. Many write for newspapers, magazines and some publish books. Notables in this field include Julia Child, Craig Claiborne and James Beard.

- Food Stylists and Photographers - Work with magazines, books, catalogs and promotional and advertising to make them visually appealing.

- Research and Development Kitchens - Develop new products for commercial manufacturers, they can also be test kitchens for publications or others can be kitchens for restaurant chains or grocery chains.

- Entrepreneurship. Many culinarians develop their own business with examples including restaurants, bakeries, specialty food manufacture (chocolates, cheese etc).



Occupational outlook


The occupation outlook for chefs, restaurant managers, dieticians, and nutritionists  is fairly good, with "as fast as the average" growth.  Increasingly a college education with formal qualifications is required for success in this field. It has been recorded that 54% of all Culinary art professionals are female.



Culinary colleges around the world

North America:



- International Culinary School at The Art Institutes (41 locations in North America)

- United States of America:

   - Cypress Community College Hotel, Restaurant Management, & Culinary Arts Program in Anaheim[3]

   - California School of Culinary Arts, Pasadena, California

   - California State Polytechnic University, Pomona, California

   - Sullivan University Louisville, Kentucky

   - California State University Hospitality Management Education Initiative[4]

   - Cooking and Hospitality Institute of Chicago

   - Classic Cooking Academy, Scottsdale, Arizona

   - Culinary Institute of America in Hyde Park, NY

   - Culinary Institute of America at Grey Stone in St. Helena, California

   - Institute for the Culinary Arts at Metropolitan Community College,Omaha, Nebraska

   - Johnson and Wales University (RI,FL,NC,CO)

   - Kendall College in Chicago, Illinois

   - L'Ecole Culinaire in Saint Louis, Missouri and Memphis, Tennessee

   - Lincoln College of Technology

   - Manchester Community College in Connecticut

   - New England Culinary Institute in Vermont

   - Orlando Culinary Academy

   - Pennsylvania Culinary Institute

   - Scottsdale Culinary Institute

   - Texas Culinary Academy

   - The Culinary Institute of Charleston, South Carolina

   - The Restaurant School at Walnut Hill College, Philadelphia, Pennsylvania,

   - Coosa Valley Technical College; Rome, GA



Canada:

   - Camosun College, (Victoria, BC)

   - George Brown College, (Toronto, ON)

   - Le Cordon Bleu Culinary Arts Institute, (Ottawa, ON)

   - Liaison College (several Ontario locations, including Barrie, Brampton, Hamilton, Kitchener, Oakville and Toronto)

   - Niagara Culinary Institute, Niagara College, Niagara-on-the-Lake, ON

   - Pacific Institute of Culinary Arts, (Vancouver, BC)

   - The Culinary Institute of Canada (Charlottetown, PE)

   - NSCC Canada (Nova Scotia)

   - Canadore College (North Bay, ON)



Europe:




- Westminster Kingsway College (London)

- Culinary Arts, Cork Institute of Technology(CIT) Cork, Ireland

- School of Culinary Arts and Food Technology, DIT, Dublin, Ireland

- Scuola di Arte Culinaria Cordon Bleu, Florence, Italy

- Apicius International School of Hospitality, Florence, Italy

- École hôtelière de Lausanne, Lausanne, Switzerland

- DCT University Center, Vitznau, Switzerland

- Institut Paul Bocuse, Ecully, France

- Le Cordon Bleu, Paris, France

- École des trois gourmandes, Paris, France

- Ecole Hôtelière du Périgord, Périgueux, France

- HRC Culinary Academy, Bulgaria



Africa:



- School of Tourism and Hospitality, University of Johannesburg, South Africa, Africa





Australia and New Zealand:



- North Shore International Academy, Auckland, New Zealand



Caribbean:




- International School Of Tourism and Hospitality Management

- Universidad del Este, Puerto Rico, USA



Latin America:



- Academia de Artes Culinarias de Guatemala, Guatemala.



Asia:



- Hong Kong Culinary Academy, Penasia School of Continuing Education, Hong Kong

- Cilantro Culinary Academy, Malaysia

- School of Hospitality, Tourism & Culinary Arts, KDU College, Malaysia

- Taylor's College, School of Hospitality & Tourism, Malaysia

- Center for Culinary Arts, Manila, Philippines

- Culinary Academy Of India, Hyderabad, India

- MOST InstituteAngeles,Pampanga Philippines

- Sebu Institute of Culinary Arts (SICA), Visayan Federation



Middle East:



- International Centre for Culinary Arts, Dubai (ICCA Dubai)



Other:




- Le Cordon Bleu (locations in 20 countries)





List of food companies
Australia



- Sanitarium

- Category:Food companies of Australia



Canada



- Maple Leaf Foods

- McCain Foods Limited



China




- Category:Food companies of China

- Amoy Food

- Category:Food manufacturers of Hong Kong



Europe



- Bakkavör

- C&C Group plc

- Nestlé

- Barilla Group

- Unilever

- Danone

- Ferrero SpA

- Parmalat

- Yoplait





Indonesia



- Indofood

- Garudafood

- Sosro

- Dua Kelinci



India




- Amul

- Britannia Industries

- Dabur

- Haldiram's

- Marico

- Heritage Foods

- Hindustan Unilever

- Mother Dairy

- Parle Agro



Japan



- Ajinomoto

- Toyo Suisan

- Nissin Foods

- Ezaki Glico

- Morinaga

- Meiji Seika

- Kikkoman



Kenya



- Del Monte Kenya



New Zealand




- Emerson's Brewery

- Griffin's Foods

- McCashins Brewery

- Monteith's

- Speight's

- Whitestone cheese

- Wigram Beer



Pakistan




- Mitchell's Fruit Farms Limited



Philippines



- San Miguel Corporation



Portugal



- Lactogal



Singapore



- Bee Cheng Hiang

- BreadTalk

- Yeo Hiap Seng



South Korea



- Category:Food manufacturers of South Korea

- Gyeonggi Snack Company

- Lotte Confectionery



Trinidad and Tobago



- Flavorite Ice Cream



Turkey



- Efes Beverage Group

- Tekel Birası

- Ülker



United Kingdom



- Premier Foods

- United Biscuits



Ukraine



- Sandora



United States




- Atkins Nutritionals

- Annie's Homegrown

- Appalachian Brewing Company

- Auntie Anne's

- Blackjack Pizza

- Boston Market

- ConAgra Foods

- Campbell Soup Company

- Dean Foods

- Frontier Natural Products Co-op

- General Mills

- Hormel

- Kellogg Company

- Kraft Foods

- Mars

- Ocean Spray

- Odwalla

- PepsiCo

- Pinnacle Foods

- Ralcorp



List of brand name soft drinks products
Carbonated drinks



1. Coca-Cola Company

- Appletiser or Appletise

- Aquarias

- Barq's

- Coca-Cola

  * Coca-Cola Relentless

  * Coca-Cola With Orange

  * New Coke

  * Coca-Cola C2

- Coca-Cola Zero

- Sprite Zero

- Grapetiser[citation needed]

- Peartiser[citation needed]

- Vault (soft drink)

  * Vault Red Blitz

- Leed

- Lilt

- Diet Coke

  * Diet Coke with Lime

  * Diet Coke Lemon

- Coke Lite

- Fanta

  * Wild Strawberry Fanta ((fact}}

  * Strawberry Fanta[citation needed]

- Fresca

- Sprite

- Tab

  * Tab Clear

  * Coca Cola Black Cherry



2. PepsiCo brands



- Mirinda

- Mountain Dew

  * Diet Mountain Dew

  * Caffeine Free Mountain Dew

  * Mountain Dew Code Red

  * Mountain Dew Live Wire

  * Mountain Dew Baja Blast

  * Mountain Dew Revolution (Discontinued)

  * Mountain Dew Super Nova (Discontinued)

  * Mountain Dew Voltage

  * Mountain Dew Pitch Black (Discontinued)

  * Mountain Dew Pitch Black II (Discontinued)

  * MDX

  * AMP Energy

- Mug Root Beer

- Pepsi

  * Pepsi Cola

  * Pepsi Blue

  * Pepsi Max

  * Pepsi Jazz Strawberries &Cream

  * Pepsi Jazz Black Cherry & Vanilla

- Sierra Mist



3. Cadbury Schweppes



- Dr Pepper

- Canada Dry

- 7-Up

  * 7-Up Free

  * Cherry 7Up

- Orangina

- Dr Pepper Cherry Vanilla



Cola



- Jolt Cola

- Mecca Cola

- Panda Cola

- Panda Pops (drinks brand)

- Sport Cola

- Virgin Vanilla Cola



Lemonade



- Cresta (soft drink)

- R.Whites

- Corona (soft drink)

- Larkspur (lemonade)

- Monster (energy drink)



Citrus Soda



- Britvic

  * Britvic 55

- Tango (drink)

  * Tango Clear

  * Tango Ice Blast

- Cariba (drink) : See Lilt ( based on [1])

- Sunkist

- Tropicana Tw!ster Soda



Others



- Ayodhyacola.com  : Ginger beer,Root Beer, Cream soda ,Lemonade



Others and unsorted



- Barr

  * Irn Bru

  * Tizer

                + Tizer Fruitz[citation needed]

                + Tizer "ItzRed" Colourz[citation needed]



- Bawls

- Carters Refreshing Root Beer

- Dr Brown's

- Fizz

- Freekee

- Kinnie

- Lucozade

- Peanuts (drink)

- Pocari Sweat

- Oronamin C Drink

- Red Bull

- Schweppes Tonic

- Sodastream

- Julmust



Mineral Water



- Volvic

  * Volvic Splash[citation needed]

  * Volvic Revive [3]

- Buxton

- Highland Spring

- Perrier

- Vittel

  * Vittel Raspberry[citation needed]

- Voss (water)

- Monster Ausalt

- Monster Moca

- Monster

- Amp

- Rockstar

- Big Buzz

- Double D'S



Juice



- Tropicana

  * Tropicana Pure Premium Fibre

  * Tropicana Festive Blend

- T and T Jazz Berry Alternative Fruit Mix Drink

- Pomegreat

- Minute Maid

- Britvic

- Bellywashers



Squash & Cordials



- Ribena

- Robinsons (drink)

- Robinsons For Milk

- Vimto

- Sunny Delight

- Kia-Ora



Milk (and related)



- Alpro Soya Milk (for now see Alpro)

- Yazoo Chill

- Nestle Ski StopGap 24/7

- Nesquik

- Hyper Cow

- Marvel (milk)

- Frij

- Crusha

- YooHoo



Hot Drinks



- AktaVite

- Typhoo (tea)

- Tetley (tea)

- Take One Chocolate Instantly

- Nescafe

- Maxwell House

- PG Tips (Unilever)

- Ovaltine

- Horlicks

- Poopeis[citation needed]



Miscellaneous and unsorted



- Tree Top (drinks brand)

- Trendy Pops (drinks brand)

- Unilever Adez

- Unibev Jelly Juice

- Squirt

- Softa - Kenya

- Solo (Australia)/Solo (Norway)

- Quatro

- Liptonice

- Cocoa Shot

- Meri-Mate

- Hi-Spot (drinks brand)

- Boo Bee Juice

- Bruce & Clarke

- Sosro (Indonesia)



Companies/Parent brands



- Rodwells

- R. Whites





List of vegetable oils
Edible oils



Major oils

Sunflowers are the source of Sunflower oil.



These oils account for a significant fraction of worldwide edible oil production. All are also used as fuel oils.



- Coconut oil, a cooking oil, high in saturated fat, particularly used in baking and cosmetics.

- Corn oil, a common cooking oil with little odor or taste.

- Cottonseed oil, used in manufacturing potato chips and other snack foods.

- Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional oil lamps.

- Palm oil, the most widely produced tropical oil. Popular in West African and Brazilian cuisine. Also used to make biofuel.

- Peanut oil (Ground nut oil), a clear oil used for dressing salads and, due to its high smoke point, especially used for frying.

- Rapeseed oil, including Canola oil, one of the most widely used cooking oils.

- Safflower oil, produced for export for over 50 years, first for use in paint industry, now mostly as a cooking oil.[11]

- Sesame oil, cold pressed as light cooking oil, hot pressed for a darker and stronger flavor.[12]

- Soybean oil, produced as a byproduct of processing soy meal.[13]

- Sunflower oil, a common cooking oil, also used to make biodiesel.[14]



Nut oils

Hazelnuts from the Common Hazel, used to make Hazelnut oil.



Nut oils are generally used in cooking, for their flavor. They are also quite costly, because of the difficulty of extracting the oil.



- Almond oil, used as an edible oil, but primarily in the manufacture of pharmaceutical drugs.[15]

- Cashew oil, somewhat comparable to olive oil. May have value for fighting dental cavities.[16]

- Hazelnut oil, mainly used for its flavor. Also used in skin care, because of its slight astringent nature.[17][18]

- Macadamia oil, strongly flavored, contains no trans fat, and a good balance of omega-3 and omega-6 fatty acids.[19]

- Mongongo nut oil (or manketti oil), from the seeds of the Schinziophyton rautanenii, a tree which grows in South Africa. High in vitamin E. Also used in skin care.[20]

- Pecan oil, valued as a food oil, but requiring fresh pecans for good quality oil.[21]

- Pine nut oil usually added to foods as a flavoring agent.

- Pistachio oil, strongly flavored oil, particularly for use in salads.[22]

- Walnut oil, used for its flavor, also used by Renaissance painters in oil paints.[23][24]



Oils from melon and gourd seeds

Watermelon seed oil, extracted from the seeds of Citrullus vulgaris, is used in cooking in West Africa.



Members of the cucurbitaceae include gourds, melons, pumpkins, and squashes. Seeds from these plants are noted for their oil content, but little information is available on methods of extracting the oil. In most cases, the plants are grown as food, with dietary use of the oils as a byproduct of using the seeds as food.[25]



- Bottle gourd oil, extracted from the seeds of the Lagenaria siceraria, widely grown in tropical regions throughout the world. Used medicinally and as an edible oil.[26]

- Buffalo gourd oil, from the seeds of the Cucurbita foetidissima, a vine with a rank odor, native to southwest North America.[27]

- Pumpkin seed oil, a specialty cooking oil, produced in Austria and Slovenia. Poor tolerance for high temperatures.[28]

- Watermelon seed oil, pressed from the seeds of Citrullus vulgaris. Traditionally used in cooking in West Africa.[29]



Food supplements



A number of oils are used as food supplements, for their nutrient content or medical effect.



- Acai oil, from the fruit of several species of the Açaí Palm (Euterpe). Grown in the Amazon region. Similar to grape seed oil. They are used in cosmetics and as a food supplement.[30]

- Blackcurrant seed oil, used as a food supplement, because of high content of omega-3 and omega-6 fatty acids.[31]

- Borage seed oil, similar to blackcurrant seed oil, used primarily medicinally.[32]

- Evening primrose oil, used as a food supplement for its purported medicinal properties.[33]



Other edible oils

Carob seed pods, used to make carob pod oil.



- Amaranth oil, high in squalene and unsaturated fatty acids, used in food and cosmetic industries.[34]

- Apricot oil, similar to, but much cheaper than almond oil, which it resembles. Only obtained from certain cultivars.[35]

- Apple seed oil, used in cosmetics and shampoos.[36] Also used as an edible oil.[37]

- Argan oil, a food oil from Morocco that has also attracted recent attention in Europe.[38]

- Artichoke oil, extracted from the seeds of the Cynara cardunculus. Similar in use and composition to safflower and sunflower oil.[39]

- Avocado oil, a nutty-flavored culinary oil, also used as a base for infusions.[40] Also used in cosmetics.[41] Unusually high smoke point of 510°F.[42]

- Babassu oil, similar to, and used as a substitute for, coconut oil.[43]

- Ben oil, extracted from the seeds of the Moringa oleifera. High in behenic acid. Extremely stable edible oil. Also suitable for biofuel.[44]

- Borneo tallow nut oil, extracted from the fruit of species of genus Shorea. Used as a substitute for cocoa butter, and to make soap, candles, cosmetics and medicines.[45]

- Cape Chestnut oil, otherwise known as Yangu oil, is a popular oil in African skin care.

- Carob pod oil (Algaroba oil), from carob, used medicinally.[46]

- Cassia oil, made from Cinnamon, this spiced oil is used to flavour Easter biscuits

- Cocoa butter, from the cacao plant. Used in the manufacture of chocolate, as well as in some cosmetics.

- Cocklebur oil, from species of genus Xanthium, with similar properties to poppyseed oil, similar in taste and smell to sunflower oil.[47][48]

- Cohune oil, from the Attalea cohune (cohune palm), similar to coconut oil in makeup and usage[49]



Coriander seeds are the source of an edible pressed oil, Coriander seed oil.



- Coriander seed oil, from coriander seeds, used medicinally. Also used as a flavoring agent in pharmaceutical and food industries.[50]

- Dika oil, from Irvingia gabonensis seeds, native to West Africa. Used to make margarine, soap and pharmaceuticals, where is it being examined as a tablet lubricant. Largely underdeveloped. [51][52]

- False flax oil made of the seeds of Camelina sativa, available in Russia as ryjhikovoye maslo (рыжиковое масло). Considered promising as a food or fuel oil.[53]

- Flax seed oil (called linseed oil when used as a drying oil). High in omega 3 and lignans, which can be used medicinally. Easily turns rancid.[54]

- Grape seed oil, suitable for cooking at high temperatures. Also used as a salad oil, and in cosmetics.[55]

- Hemp oil, a high quality food oil.[56]

- Kapok seed oil, used as an edible oil, and in soap production.[57]

- Kenaf Seed oil a fibre plant similar to Hemp.

- Lallemantia oil, from the seeds of Lallemantia iberica, discovered at archaeological sites in northern Greece.[58]

- Marula oil, extracted from the kernel of Sclerocarya birrea. Used in the food and cosmetic industry, it has strong antioxidant and moisturising properties.[59]

- Meadowfoam seed oil, highly stable oil, with over 98% long-chain fatty acids. Competes with rapeseed oil for industrial applications. [60]

- Mustard oil (pressed), used in India as a cooking oil. Also used as a massage oil.[61]

- Nutmeg butter, extracted by expression from the fruit of cogeners of genus Myristica. Nutmeg butter has a large amount of trimyristin. Nutmeg oil, by contrast, is an essential oil, extracted by steam distillation.[62]

- Okra seed oil (Hibiscus seed oil), from the seed of the Hibiscus esculentus. Composed predominantly of oleic and linoleic acids.[63] The greenish yellow edible oil has a pleasant taste and odor.[64]

- Papaya seed oil.

- Perilla seed oil, high in omega-3 fatty acids. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil.[65]

- Pequi oil, extracted from the seeds of Caryocar brasiliense. Used in Brazil as a highly prized cooking oil.[66]

- Pine nut oil. An expensive food oil, from pine nuts, used in salads and as a condiment. [67]



Poppy seeds, used to make poppyseed oil



- Poppyseed oil, used for cooking,[68] moisturizing skin,[69] in paints and varnishes,[70] and in soaps.

- Prune kernel oil, marketed as a gourmet cooking oil.[71]

- Quinoa oil, similar in composition and use to corn oil.[72]

- Ramtil oil, pressed from the seeds of the one of several species of genus Guizotia abyssinica (Niger pea) in India and Ethiopia. Used for both cooking and lighting.[73]

- Rice bran oil, suitable for high temperature cooking. Widely used in Asia.[74]

- Royle oil, pressed from the seeds of Prinsepia utilis, a wild, edible oil shrub that grows in the higher Himalayas. Used medicinally in Nepal.[75]

- Sacha Inchi oil, from the Peruvian Amazon. High in omega-3 and omega-6 fatty acids.[76]

- Tea seed oil (Camellia oil), widely used in southern China as a cooking oil. Also used in making soaps, hair oils and a variety of other products.[77]

- Thistle oil, pressed from the seeds of Silybum marianum. Relatively unstable. Also used for skin care products.[78]

- Tigernut oil (or nut-sedge oil) is pressed from the tuber of Cyperus esculentus. It has properties similar to soybean, sunflower and rapeseed oils.[79] It is used in cooking and making soap[80] and has potential as a biodiesel fuel.[79]

- Tomato seed oil. High in unsaturated fats and lysine. Potentially useful as a protein supplement.[81]

- Wheat germ oil, used as a dietary supplement, and for its "grainy" flavor. Also used medicinally. Highly unstable
List of snack foods
Bread/sandwiches

- Tea sandwich



Cheese

- Obatzda

- String cheese



Chips/Crisps

- Banana chips/Plantain chips

- Cheese curls

- Cheese puffs

- Cheez-It

- Combos

- Corn chips

- Nachos

- Pita chips

- Bagel chips

- Pretzels

- Potato chips

- Veggie Chips

- Pork rind

- Snack Mix

- Sunflower Chips

- Twisties

- Tortilla chips

- Straw Crisps

- Sun Chips



Cookies/Patries

- Cookies/Biscuits

- Doughnuts

- Tastykakes

- Jaffa cake

- Fairy bread

- Leary Biscuit

- Toaster pastries



Candy

- chocolate bars

- chocolate truffles

- confections

- caramels

- marshmallows

- nerds

- Pixy Stix

- candy bars

- jelly beans

- gummy bears

- licorice

- lollipops

- candy canes

- gumdrops

- taffy

- macaroons

- Mike and Ikes

- Puppy chow

- fairy cakes



Doughy/Floury

- Bonda

- Pakora

- Khanom buang

- Croquettes

- Cokodok

- Poffertjes



Noodles

- Bombay mix/Bhuja

- Chakri noodles

- Cup noodles

- Mamee



Fruits

- Dried fruit

- Fruit snacks

- grapes

- Bambeanos

- Banana boats

- Tostón



apples bananas

Seeds/Nuts


- Peanuts

- Cashews

- Almonds

- Pistachio nuts

- Pumpkin seeds

- Sunflower seeds

- Corn nuts

- Coconut

- Soy nuts

- Mixed nuts

- Popcorn

- Granola

- Trail mix, gorp, scroggin



Drinks


- Cola

- Slurpee / Icee / Slush Puppie

- Gatorade

- Root Beer / root beer float

- Red Bull

- milkshake

- chocolate milk

- Sprite

- Vault

- Coffee

- lemonade

- kool aid



Other snacks

- Beef Jerky

- Crackers

- Energy bars

- French fries

- Ice cream

- Onion rings

- Tuna Snacks

- Sesame sticks

- Ada

- Rice Krispie treats

- S'mores

- Pops

- Soused herring



Specialized/country-specific

- Pakora

- Çiğ köfte

- Dolma

- Geplak

- Grass jelly

- Kibbe Nayye

- Leblebi

- Meze

- Nian gao

- Sev mamra

- Tapas









Home / Wisata kuliner / Lokasi Wisata Kuliner
Wisata kuliner Wonosari Gunung Kidul
Wisata kuliner Wonosari Gunung Kidul

lokasi propinsi Daerah Istimewa Yogyakarta

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Wisata Kuliner

   Gunung Kidul? Wah, mendengar namanya, ingatan pun melayang pada krisis air yang kerap melanda wilayah ini. Ibukotanya adalah Wonosari. Jaraknya kira-kira 40 km ke arah selatan Yogyakarta. Meskipun demikian, wilayah ini punya sejumlah hidangan yang membuat kita ketagihan, lo. Coba saja sayur lombok ijo yang pedas bersantan. Mau seafood murah? Langsung saja ke pantai Baron sekaligus berwisata. Untuk oleh-oleh, ada olahan tiwul yang pulen dan nikmat.

Ayam Goreng sri pendowo
   Jika Anda penyuka ayam kampung gurih yang digoreng renyah, rumah makan ini wajib dikunjungi. Menu yang ditawarkan memang hanya ayam goreng. Anda bisa pilih ayam goreng utuh jika hendak bersantap bersama keluarga. Seekor dijual dengan harga Rp 45 ribu. Namun ukurannya cukup besar. Jadi bisa untuk bersantap 4 - 6 orang. "Orang sini memang suka 1 ayam yang besar," jelas Ny. Andi (60), pemilik usaha ini.
   Jika tak mau utuh, Anda bisa membeli yang potongan. Ada kepala, hati ampela, dodo mentok (dada), dan pupu gending (paha). Semuanya digoreng garing bersama lapisan tepung yang renyah dan gurih. Meskipun ayam kampung berukuran besar, namun tak perlu usaha keras memakannya karena sungguh empuk. Untuk dada dan paha dijual Rp 9.500 perpotong. bersama sambal terasi yang cukup pedas plus lalapan.
   Soal tempat, tak perlu khawatir karena rumah makan ini cukup besar. Bisa menampung hingga 80 pengunjung. Lokasinya ada di JI. KH Agus Salim No. 58. Telp (0274) 391546. Rumah makan yang berdiri sejak tahun 1982 ini buka setiap hari sejak pukul 9 pagi hingga pukul 8 malam.
   Dulunya ayam ini bernama ayam bangkong. Namun karena tersandung persoalan nama merek, akhirnya diganti menjadi Sri Pendowo. "Soalnya anak saya 5 orang, laki-laki semua. Jadi saya beri nama 'Pandawa' saja," jelas Andi soal nama rumah makannya.


Sate Kambing Pak Turut
   Di Wonosari nama sate kambing pak Turut yang paling punya nama. Maklumlah, sudah dirintis sejak tahun 1979 dan punya 4 kedai yang lumayan ramai. "Saya mengelola 3 kedai, dan 1 kedai oleh adik saya," jelas Ny. Mini (39), putri almarhum Bpk Turut yang meneruskan usaha ini.
   Saking ramainya, saat makan siang biasanya Mini sudah membakar satenya hingga setengah matang agar lebih cepat penyajiannya. Sate dibakar di atas bakaran berbahan bakar arang. Sebelumnya, sate terlebih dulu direndam dalam bumbu yang disebut kopyokan. Bumbu kopyokan ini terdiri dari aneka rempah plus kuah gulai yang dimasak hingga 4 jam lamanya hingga agak mengental. Sate kemudian dibakar hingga matang dan disajikan bersama irisan kol dan timun plus sambal kecap.
   Pilihan satenya pun beragam. Ada sate daging, hati, atau campur. Dalam sehari, Mini mengaku butuh 3 - 4 ekor kambing gemuk untuk memenuhi kebutuhan sate di 3 kedainya. Selain sate, juga tersedia tongseng, gulai. Bahkan tongseng kepala dan kaki kambing pun juga ada. Harga hidangan ini berkisar antara Rp 8 - 13 ribu per porsi.
   Kedai utama miliknya terletak di JI. Kesatriaan No. 63 . Telp (0274) 7489282. Untuk dalam kota, tersedia juga cabang diJI. Yogyakarta. Sedangkan di luar kota lokasinya ada di Karang Mojo dan Ngricik. Kedai ini buka setiap hari sejak pukul 8 pagi hingga pukul 5 sore.

 

 Tiwul Yu Tum
   Nah, inilah sebenarnya hidangan paling khas dari daerah Gunung Kidul.. Ya, tiwul. Makanan ini berbahan dasar gaplek (singkong yang dijemur), diparut kasar. Hidangan ini dulu digunakan sebagai pengganti nasi. Namun oleh perintisnya, Ny. Tumir3h (72), tiwul dikemas dengan lebih cantik dengan rasa • yang dimodifikasi. "Dulu tiwul berbentuk kasar dan rasanya tawar," jelas Bpk Slamet (32), sang menantu yang kini membantu mengelola usaha ini.

   Tiwul kemudian digiling lebih halus dan diberi tambahan rasa dari gula jawa. Rasanya sungguh nikmat dan lembut. Apalagi di toko ini Anda bisa mendapatkan yang masih panas mengepul langsung dari dapurnya. Slamet menggunakan bahan dasar tiwul kasar yang dihaluskan kembali. Kemudian dicuci dan dibuat adonan tiwul. Ada dua pilihan, tiwul biasa dan coblong. Tiwul E3iasa menggunakan gula yang dilarutkan dalam adonan sehingga rasa gulanya merata. Sedangkan coblong menggunakan pecahan gula merah langsung sehingga meleleh dalam adonan.
   Anda bisa membeli yang irisan atau satu tumpeng utuh. Harganya antara Rp 5-20  ribu.Tersedia juga tumpeng besar seharga Rp 45 ribu untuk acara pesta atau acara lainnya.

    Selain tiwul, ada juga gatot. Kalau yang ini menggunakan gaplek utuh yang direndam air kapur sirih semalaman, lalu diirisiris tipis. Kemudian dijemur hingga berwarna kehitaman akibat tumbuhnya jamur. Setelah itu dicuci bersih dan dikukus hingga matang. Ini untuk rasa asin. Untuk rasa manis, gatot dimasak kembali dengan larutan gula jawa yang dicampur nangka dan jahe untuk memperkaya aroma dan rasa.
Dalam sehari dibutuhkan 40 kilogram tiwul dan 40 kilogram gaplek untuk membuat gatot. Toko oleh-oleh ini terletak di JI. Pramuka No. 36. Telp (0274) 7889300 - 081328741792. Buka setiap hari sejak pukul 06.00- pukul 17.30. Selain itu juga tersedia lempeng singkong, krecek, emping singkong, hingga belalang goreng khas Gunung Kidul.

Bakso Muncul
   Soal bakso, nama ini yang mengemuka di Wonosari. Seporsi bakso berisi sebuah bakso berukuran besar, mi, tahu goreng yang diirisiris, tetelan, dan pangsit goreng berukuran cukup besar. Meskipun besar, baksonya begitu lembut dan empuk. Seporsi bakso dijual dengan harga Rp 5 ribu.
   Kedai bakso ini terletak di JI. Pramuka No.2. Hp. 081328064270. Lokasinya tak terlalu jauh dengan tiwul Yu Jum. Kedai sederhana dengan nuansa bambu dan kayu ini cukup luas. Bisa menampung hingga 80-an pengunjung.
   Buka setiap hari sejak pukul 9 pagi hingga pukul 9 malam. Dalam sehari kira-kira 30 kilogram daging sapi yang dibutuhkan untuk membuat bakso. "Kalau akhir minggu, bisa lebih banyak lagi," ujar Marji (30), yang membantu mengelola usaha milik Bpk. Rismanto ini.
   Selain di sini, Bakso Muncul juga memiliki cabang di JI. Baron dan di daerah Siraman.
 

RM Kondang Rasa


   Jika ayam Sri Pendowo bercitarasa gurih asin, di sini ayam dimasak dengan rasa manis alias baceman. Di sini per ekor ayam bisa diperoleh dengan harga Rp 40 ribu. Selain itu juga tersedia paha, dada, hati ampela, dan kepala. Pembeli bisa memilih dulu, Baru digoreng. Sehingga ayam selalu hadir dalam keadaan panas. Rasanya enak sekali. Dileagkapi dengan sambal, lalapan, dan sayur godong kates (daun pepaya).
   Ayam ini sebelumnya diungkep dengan bumbu bacem selama dua jam agar meresap bumbu. "Bisa direbus 2 jam soalnya pakai ayam kampung jadi dagingnya lebih kuat," jelas Ny. Susi (47), pemilik usaha ini.
   Selain ayam goreng, rumah makan ini juga menyediakan nasi merah, sayur lombok ijo, bacem jeroan sapi hingga soto ayam. Dalam sehari, Susi mengaku membutuhkan 70 - 80 ekor ayam. Maklum saja, cukup banyak kantor dan perusahaan yang memesan nasi dus dirumah makannya. "Biasanya orang yang hendak berwisata ke pantai Baron akan mampir ke sini untuk makan," imbuhnya.
   Rumah makan ini terletak di JI. H. Agus Salim No. 101. Telp (0274) 391364. Kapasitasnya cukup besar mencapai 100 pengunjung. Buka setiap hari sejak pukul 7 pagi hingga pukul 9 malam.
 

Seafood Pantai Baron


   Pantai ini memang menjadi daya tarik utama wisata pantai di Gunung Kidul. Jaraknya sekitar 20 kilometer dari kota Wonosari, ke arah selatan. Melewati ladang singkong dan hutan jati yang cukup rimbun. Sebenarnya ada sederet pantai dalam komplek pantai ini yang dipisahkan bukit. Selain Baron, ada juga pantai Kukup, Krakal, dan Sundak. Namun untuk wisata kuliner hanya ada di pantai Baron dan sedikit di pantai Kukup.
 

     Di sini  Anda bisa memperoleh aneka seafood fresh yang baru ditangkap oleh para nelayan. Ada semacam tempat pelelangan ikan di tengahnya. Di tempat ini dijual aneka ikan, rajungan, cumi, udang, hingga lobster. Harganya pun cukup miring jika Anda getol menawar. Kalau beruntung, lobster bisa diperoleh dengan harga 50 ribu. Namun Anda tak perlu membelinya dalam ukuran kilo. Bisa juga    kita mengambil secara campuran, lalu menawar harganya. Harga yang ditawarkan sudah termasuk ongkos masak, lo. Pilihannya ada saus asam manis, saus tiram, digoreng atau dibakar. Usai memilih, Anda tinggal menunjuk kedai mana yang hendak digunakan bersantap.    Kedai-kedai    ini menyediakan nasi dan minuman saja.
    Semua hidangan ini juga dimasak dengan anglo dan arang. Jadi aromanya khas. Semua kedai ini beroperasi setiap hari sejak pukul 6 pagi hingga 4 sore. Tak jarang pedagang ikan pun ikut membeli di sini.
   Selain seafood di kedai, kawasan ini juga menawarkan udang    goreng tepung yang fresh sebagai oleh-oleh. Ada juga rempeyek dari udang dan jingking (sejenis kepiting kecil-kecil). Di pantai Baron juga terdapat sungai bawah tanah yang dapat dijadikan area berenang dengan aman.


 Warung Jirak


   Inilah kedai yang paling dituju oleh masyarakt di kawasan Yogya dan Jawa Tengah untuk menyantap hidangan khas Gunung Kidul. Ya sego abang (nasi merah) dan sayur lombok ijo memang salah satu makanan khas di sini. Lokasinya ada di JI. Raya Wonosari - Semanu KM 7, sebelum jembatan Jirak jika Anda datang dari Wonosari. Tak ada papan nama yang dipasang. Namun kedai ini mudah dikenali dengan warnanya yang biru terang.
   Saat tiba, kita akan ditanya berapa orang yang akan bersantap. Selanjutnya, hidangan pun bermunculan ala rumah makan padang. Ada nasi merah, sayur lombok ijo, sayur daun pepaya, ayam kampung goreng, empal, trancam, ikan wader goreng kering dan tumis jeroan sapi yang dibacem. Tak semuanya harus disantap. Cukup ambil secukupnya. Seberapa banyak yang diambil, itulah harga yang akan dihitung. Paket nasi, sayur lombok ijo dan sayur daun pepaya bisa disantap dengan harga Rp 3 ribu saja.
   Sayur lombok ijo yang menjadi incaran pelanggan. Padahal sayur ini hanya berisi tempe dan irisan cabai hijau yang cukup banyak dan dimasak dengan santan. Rasa gurih manis santan berpadu dengan pedasnya cabai hijau. Hm.. lezat! "Memang sayur ini yang kata pelanggan ngangeni," seloroh Ny. Mamik (35), yang membantu mengelola usaha sang ibu, Ny. Purwanto (58).
   Kedai ini berkapasitas pengunjung 60 orang. Bisa bersantap di meja makan atau lesehan. Buka setiap hari sejak pukul 6 pagi hingga 4 sore. "Namun nasi merahnya baru tersedia mulai pukul 9 pagi," imbuh Mamik.

Bakmi Jawa

   Pengaruh Yogya tentu masih kuat di Wonosari. Menjelang malam, cukup banyak kedai bakmi jawa mulai bermunculan. Salah satu yang cukup ramai adalah kedai bakmi milik Bpk. Yanto (27), yang mangkal di JI. Brigjen Katamso, alun-alun Wonosari, tepat di seberang Bank BPD DIY.
   Bakmi jawa berkomposisi mi yang masak dengan campuran telur, kol, sawi, bakso, kekian dan suwiran ayam kampung. Lalu ditaburi seledri dan bawang goreng sebagai penambah selera. Bisa digoreng atau direbus. Sesuaikan saja dengan selera saat itu. Mau pedas atau sedang saja, juga bisa langsung disampaikan pada sang koki.
   Salah satu kunci kenikmatannya juga ditentukan penggunakan kaldu ayam kampung serta daging ayam kampung yang begitu gurih. Lebih mantap lagi jika ditambahkan taburan merica. Sungguh cocok disantap saat malam menjelang.
   Di kedai ini tersedia juga nasi goreng, bihun goreng/rebus, capcay hingga nasi mawut (nasi goreng campur mi). Rata-rata hidangan ini dibandrol dengan harga Rp 5 ribu per porsi.
Yanto membuka kedainya sejak jam 5 sore hingga 11 malam setiap harinya.


Info lainnya :
AYAM SRI PENDOWO.
JI. KH Agus Salim No. 58.
Telp (0274) 391546

SATE KAMBING PAK TURUT.
JI. Kesatriaan No. 63.
Telp (0274) 7489282.
Cabang JI. Yogyakarta.
di luar kota lokasinya ada di Karang Mojo dan Ngricik.

TIWUL YU TUM
JI. Pramuka No. 36.
Telp (0274) 7889300 Hp. 081328741792.

BAKSO MUNCUL
JI. Pramuka No. 2.
Hp. 081328064270

RM. KONDANG RASA
JI. H. Agus Salim No. 101.
Telp (0274) 391364.

WARUNG JIRAK
JI. Raya Wonosari - Semanu KM 7
Hp. 081392722755

BAKMI JAWA
JI. Brigjen Katamso, alun-alun Wonosari, tepat di seberang Bank BPD DIY.

Komentar
belum nyoba ayam goreng kampungnya...
besok ah nyobaaa.........
selin - 15-01-2010 | seli@yah...
belum nyoba ayam goreng kampungnya...
besok ah nyobaaa.........
selin - 15-01-2010 | seli@yah...
SATENE PAK TURUT MAK NYOOS MEMANG TIADA DUANYA
HERLAMBANG - 18-12-2009 | lambang2...
mantaaap..........
novi - 31-08-2009 | aqilla_i...
wuih...luar biasa.. hidup kuliner..
laksono - 09-06-2009 | laksonop...
tmbh lg ya koleksi kulinernya. hidup gunung kidul.....
kirana - 13-05-2009 | ckeerana...
tambah lg dong info kuliner wonosari, mungkin msh ada yg tertinggal
minie - 13-05-2009 | ckeerana...
kurang menarik
banget seh

thanx
behhhh - 28-09-2008 | rha_in_r...
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