Page 3 - E-MODUL MAKANAN ASIA TIMUR DAN TENGGARA
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DAFTAR ISI
KATA PENGANTAR ................................................................................................................ i
DAFTAR ISI .............................................................................................................................. ii
DAFTAR GAMBAR ................................................................................................................ iv
BAB I PENDAHULUAN .......................................................................................................... 1
BAB II PEMBELAJARAN ....................................................................................................... 4
NEGARA CHINA ..................................................................................................................... 5
A. Kemampuan Akhir: ......................................................................................................... 6
B. Tujuan pembelajaran:...................................................................................................... 6
C. Deskripsi materi: ............................................................................................................. 6
D. Gambaran Umum ............................................................................................................ 7
E. Karakteristik Hidangan ................................................................................................... 8
F. Pengolahan Makanan .................................................................................................... 16
G. Pola Makan ................................................................................................................... 30
H. Contoh Hidangan .......................................................................................................... 33
I. LKM (Lembar Kerja Mahasiswa) ................................................................................. 55
J. Lembar Evaluasi ........................................................................................................... 56
NEGARA KOREA .................................................................................................................. 68
A. Kemampuan Akhir: ....................................................................................................... 69
B. Tujuan pembelajaran:.................................................................................................... 70
C. Deskripsi materi: ........................................................................................................... 70
D. Gambaran Umum .......................................................................................................... 70
E. Karakteristik Hidangan ................................................................................................. 72
F. Pengolahan Makanan .................................................................................................... 77
G. Pola Makan ................................................................................................................... 86
H. Contoh Hidangan .......................................................................................................... 91
I. LKM (Lembar Kerja Mahasiswa) ............................................................................... 105
J. Lembar Evaluasi ......................................................................................................... 106
NEGARA JEPANG ............................................................................................................... 119
A. Kemampuan Akhir: ..................................................................................................... 120
B. Tujuan pembelajaran:.................................................................................................. 120
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