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C. Contoh Pembuatan Garnish ............................................................................................... 42
D. Tips dan Trik Dalam Garnish .............................................................................................. 43
1. Penyimpanan Garnish ..................................................................................................... 43
2. Teknik Pengawetan Sederhana ................................................................................... 43
E. Latihan ....................................................................................................................................... 44
F. Rangkuman Materi ................................................................................................................ 45
G. Daftar Pustaka ......................................................................................................................... 45
BAB 4 Menu Makanan Pokok dan Lauk Hewani ................................................. 47
A. Pengertian Menu ................................................................................................................... 48
B. Pengertian Makanan Pokok ............................................................................................... 49
C. Pengertian Lauk Hewani ...................................................................................................... 51
D. Teknik Pengolahan Makanan Pokok dan Lauk Hewani ........................................... 53
E. Latihan ....................................................................................................................................... 71
F. Rangkuman Materi ................................................................................................................ 73
G. Glosarium .................................................................................................................................. 79
H. Daftar Pustaka ......................................................................................................................... 80
BAB 5 Menu Lauk Nabati, Sayur, Buah, Bumbu dan Rempah ........................... 81
A. Bahan Makanan Sumber Protein Nabati (Menu Lauk Nabati) .............................. 83
1. Tempe ................................................................................................................................... 83
2. Tahu....................................................................................................................................... 88
3. Oncom .................................................................................................................................. 91
4. Alat, Bahan dan Cara Pengolahan .............................................................................. 93
B. Sayur ........................................................................................................................................... 97
1. Pengertian Sayur .............................................................................................................. 97
2. Nilai Gizi pada Sayuran .................................................................................................. 97
3. Sayuran berdasarkan Morfologi ................................................................................. 98
4. Pengolahan Sayuran .................................................................................................... 102
5. Penyimpanan Sayuran ................................................................................................. 109
C. Buah-Buahan ........................................................................................................................ 111
1. Pengertian Buah-Buahan ............................................................................................ 111
2. Klasifikasi Buah-Buahan .............................................................................................. 112
3. Nilai Kandungan Gizi Pada Buah – Buahan ......................................................... 112
4. Klasifikasi Buah-Buahan dan Hasil Olahannya .................................................... 113
D. Bumbu dan Rempah .......................................................................................................... 135
1. Pengertian Bumbu dan Rempah ............................................................................. 135
2. Macam-Macam Bumbu dan Rempah .................................................................... 135
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