Page 5 - buku ajar gizi kulinari

Daftar Isi

Prakata ...................................................................................................................... iii

Daftar Isi .................................................................................................................... iv

BAB 1 Konsep dan Pengantar Gizi Kuliner ............................................................. 1
A. Pengertian Gizi Kuliner .......................................................................................................... 3
B. Konsep Gizi Kuliner ................................................................................................................. 4

C. Sejarah Perkembangan Gizi Kuliner .................................................................................. 6
D. Tahapan Penyelenggaraan Gizi Kuliner ........................................................................... 8
E. Latihan ....................................................................................................................................... 10

F. Rangkuman Materi ................................................................................................................ 11
G. Glosarium .................................................................................................................................. 12
H. Daftar Pustaka ......................................................................................................................... 12

BAB 2 Teknik Pengolahan Makanan dan Peralatan Pengolahan Makanan ..... 13

A. Pengantar Teknik Pengolahan Makanan dan Peralatan Pengolahan
Makanan.................................................................................................................................... 16
B. Kategori Memasak Berdasarkan Transfer Panas......................................................... 16

C. Teknik Pengolahan Makanan beserta Peralatan Pengolahan Makanan ............ 17
1. Teknik Pengolahan Panas Basah ................................................................................. 17
2. Teknik Pengolahan Panas Kering ............................................................................... 25
3. Teknik Pengolahan dengan Media Minyak atau Lemak .................................... 27

D. Latihan ....................................................................................................................................... 30
E. Rangkuman Materi ................................................................................................................ 32
F. Glosarium .................................................................................................................................. 33

G. Daftar Pustaka ......................................................................................................................... 34

BAB 3 Garnish .......................................................................................................... 35
A. Dasar - Dasar Garnish ........................................................................................................... 37
1. Definisi .................................................................................................................................. 37

2. Tujuan Penggunaan Garnish dalam Penyajian Makanan .................................. 37
3. Jenis Garnish ...................................................................................................................... 37
4. Elemen-Elemen pada Garnish ...................................................................................... 38

5. Prinsip Dasar Garnish ...................................................................................................... 38
6. Bahan dan Peralatan Untuk Membuat Garnish ..................................................... 40
B. Teknik Dasar Pembuatan Garnish .................................................................................... 41

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