摘要：AbstractMalay is having vast and valuable food terminologies which represent one of the language aspects that should be preserved. However, many of the terminologies are no longer being learned not only among the ordinary youngsters but also among the young professional chefs and culinarians. In order to ensure the terminologies are continuously being use in the future and preserved, the understanding and usage of Malay food preparation terminologies are critically important especially among the young generation. Efforts of relevant authorities are required to increase the awareness and encourage people to better understand and preserve the Malay foods, language and heritage.
