Page 7 - buku ajar gizi kulinari
P. 7
3. Penggunaan Bumbu dan Rempah Berdasarkan Bentuk ................................. 137
4. Klasifikasi Bumbu dan Rempah ................................................................................ 138
5. Macam-macam Bumbu yang sering digunakan sebagai Tambahan
Masakan ............................................................................................................................ 139
E. Rangkuman Materi ............................................................................................................. 146
F. Glosarium ............................................................................................................................... 147
G. Latihan .................................................................................................................................... 147
H. Daftar Pustaka ...................................................................................................................... 148
BAB 6 Makanan Kontinental ................................................................................ 149
A. Sejarah dan Pengaruh Kuliner Makanan Kontinental ............................................ 152
1. Pengaruh Sejarah dan Budaya ................................................................................. 152
2. Pengaruh Negara-Negara Eropa ............................................................................. 152
3. Teknik Memasak dan Bahan...................................................................................... 153
4. Filosofi Kuliner ................................................................................................................ 153
5. Globalisasi dan Modernisasi ...................................................................................... 153
B. Ciri Khas Menu Makanan Kontinental ......................................................................... 153
C. Komponen Utama dalam Menu Makanan Kontinental ........................................ 154
D. Appetizer ................................................................................................................................ 154
1. Pengertian ........................................................................................................................ 154
2. Jenis-Jenis Appetizer .................................................................................................... 154
3. Teknik Penyajian Appetizer........................................................................................ 155
4. Peran Appetizer dalam Menu Kontinental ........................................................... 155
5. Contoh Menu Appetizer dalam Makanan Kontinental .................................... 156
E. Main Course .......................................................................................................................... 156
1. Pengertian Main Course ............................................................................................. 156
2. Ciri-Ciri Main Course dalam Makanan Kontinental .......................................... 156
3. Komponen Nutrisi ......................................................................................................... 157
4. Jenis-Jenis Main Course dalam Makanan Kontinental .................................... 157
5. Penyajian Main Course ................................................................................................ 158
6. Peran Main Course dalam Menu Kontinental ..................................................... 158
F. Dessert .................................................................................................................................... 158
1. Pengertian ........................................................................................................................ 158
2. Jenis-Jenis Dessert dalam Makanan Kontinental ............................................... 158
3. Teknik-Teknik Dasar dalam Membuat Dessert ................................................... 160
4. Komponen Nutrisi dan Kesehatan .......................................................................... 160
5. Penyajian Dessert .......................................................................................................... 160
6. Peran Dessert dalam Menu Kontinental ............................................................... 161
vi
