Some words on a cooking-class page describe ingredients, while others describe a preparation, tool, location, or package. Knowing the difference helps a first-time visitor understand what is included without trying to learn an entire food dictionary.
This glossary is limited to terms used in the Bali Creative Classes experience and on this website. It avoids unverified local expressions and gives short, practical explanations for planning and following the class.
How to Use This Cooking Class Glossary
Read each term as an orientation, not as a complete recipe lesson. Ingredient guides explain what you may see, while the class itself provides the preparation context.
The experience takes place in Putu’s family compound in Banjar Pesalakan, Pejeng Kangin, Gianyar. It is near Ubud but is not physically located in central Ubud.
Bumbu
In this cooking context, bumbu refers to a seasoning mixture or spice preparation. It does not mean one individual spice.
The most useful point for a visitor is the category: bumbu describes a preparation in which ingredients are brought together before or during cooking. The exact ingredients can depend on the dish and session.
Bumbu Bali
Bumbu Bali refers here to a Balinese-style seasoning preparation. During a hands-on class, the term becomes easier to understand because you can observe ingredients before they are combined and follow the preparation process.
This glossary does not present one fixed formula. A separate guide on this website explains the concept in greater detail.
Ingredient Names You May Encounter
Galangal
Galangal is one of the fresh ingredients associated with the cooking experience. Seeing the whole ingredient helps visitors recognize it before preparation.
Lemongrass
Lemongrass is an aromatic ingredient you may see and smell during preparation. Its fresh form provides a clearer reference than its name alone.
Turmeric
Turmeric is easy to notice because of its strong color. In the class context, the useful lesson is recognizing the fresh ingredient and seeing where it enters the preparation.
These short definitions are identification cues. They are not intended to replace a detailed ingredient guide or promise that every session follows one permanent recipe.
Traditional Mortar and Pestle
A mortar is the bowl-shaped vessel, and a pestle is the hand tool used inside it. During a cooking session, the tool can be used to crush and combine fresh ingredients.
For a first-time visitor, this term describes both the tool and a hands-on action. You can take part in the preparation rather than only watching a finished mixture appear.
Cooking Class + Meal
This is the direct class option. Guests go to Putu’s family compound in Pejeng, take part in about 1.5 hours of cooking, prepare five authentic Balinese dishes, and share the meal afterward.
The five dishes should be understood as the package format, not as a permanent named menu. Specific dishes should only be treated as confirmed when the team has confirmed them for the session.
Market Tour + Cooking Class + Meal
This package adds a visit to Pejeng Market before the cooking session. The typical experience begins with a 7:00am pickup from Ubud and includes about 30 minutes at the market before continuing to the family compound.
This option suits visitors who want to see a local market setting before cooking. The direct class is the simpler choice when the priority is the hands-on kitchen experience.
Pejeng, Pejeng Kangin, and Near Ubud
Pejeng Kangin is the village location of the family compound, within Gianyar, Bali. “Near Ubud” describes the travel area; it does not mean the class is held in central Ubud.
Keeping these location terms clear helps visitors understand where the activity takes place and why Ubud pickup information can appear alongside a Pejeng address.
Vegetarian and Vegan Requests
Vegetarian preparation is available with advance notice. Vegan requests need confirmation before booking so the team can check what is possible for the selected session.
These terms describe dietary arrangements, not separate fixed menus. Tell the team about dietary requirements before the class.
The Most Important Terms to Remember
You do not need to memorize everything. Remember that bumbu is a preparation rather than one spice; galangal, lemongrass, and turmeric are ingredient names; the mortar and pestle is a preparation tool; and Pejeng is the actual class location near Ubud.
The package names then tell you whether the experience starts directly with cooking or includes the Pejeng Market visit first. The Balinese cooking class near Ubud provides the practical context that makes these terms easier to remember.