Page 8 - buku ajar gizi kulinari

G. Beverage ................................................................................................................................ 161

1. Pengertian ........................................................................................................................ 161
2. Kategori Beverage dalam Makanan Kontinental ............................................... 161
3. Peran Beverage dalam Makanan Kontinental ..................................................... 162
4. Teknik Penyajian Beverage ........................................................................................ 162

5. Etiket dan Tradisi Minum ............................................................................................ 163
6. Inovasi dan Tren dalam Beverage ........................................................................... 163
H. Contoh Resep Beverage ................................................................................................... 164

I. Contoh Resep Dessert ....................................................................................................... 165
J. Contoh Resep Maincourse .............................................................................................. 167
K. Latihan .................................................................................................................................... 169

L. Rangkuman Materi ............................................................................................................. 171
M. Glosarium ............................................................................................................................... 173
N. Daftar Pustaka ...................................................................................................................... 175

BAB 7 Menu Makanan Indonesia ........................................................................ 177

A. Pendahuluan ......................................................................................................................... 179
B. Bahan Pangan Lokal ........................................................................................................... 179
C. Teknik Memasak Tradisional dan Modern ................................................................. 181
D. Pengertian Resep Masakan Indonesia ........................................................................ 184

E. Cita Rasa Masakan .............................................................................................................. 185
F. Keunikan Masakan Indonesia ......................................................................................... 187
G. Aneka Hidangan Masakan Indonesia .......................................................................... 189

1. Hidangan Nasi dan Tumpeng ................................................................................... 189
2. Hidangan Sate ................................................................................................................ 190
3. Hidangan Sup dan Salad Di Indonesia .................................................................. 192

H. Gizi Pada Makanan Indonesia ........................................................................................ 194
I. Pengembangan Resep Masakan Indonesia .............................................................. 197
J. Kumpulan Resep Masakan Indonesia .......................................................................... 199

K. Latihan .................................................................................................................................... 241
L. Rangkuman Materi ............................................................................................................. 243
M. Glosarium ............................................................................................................................... 244
N. Daftar Pustaka ...................................................................................................................... 246

BAB 8 Tata Cara Makan Internasional (Table Manner) .................................... 249

A. Definisi Table Manner ....................................................................................................... 252
B. Jenis Penyajian Makanan ................................................................................................. 252
C. Etika Makan Indonesia ...................................................................................................... 253

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