Page 5 - E-MODUL FLIP BOOK SWEET BREAD
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DAFTAR ISI
Cover ..................................................................................................................... 1
Menu E-Modul ..................................................................................................... 2
Panduan Penggunaan E-Modul ...................................................................... 3
Kata Pengantar ................................................................................................... 4
Daftar isi............................................................................................................... 5
Glosarium ............................................................................................................. 7
Bab I Pendahuluan ............................................................................................ 9
A. Elemen dan Capaian ................................................................................. 9
B. Deskripsi ...................................................................................................... 9
C. Prasyarat ..................................................................................................... 9
D. Peta kedudukan…………………………………………………………………10
E. Petunjuk penggunaan ............................................................................... 10
Bab II Pembelajaran .......................................................................................... 11
A. Tujuan Akhir ............................................................................................... 12
B. Uraian Materi ............................................................................................. 12
1. Pengertian Sweet Bread .................................................................. 12
2. Klasifikasi Adonan Sweet Bread .................................................... 12
3. Pengembangan Sweet Bread ........................................................... 13
4. Bahan yang Digunakan dalam Pembuatan ................................. 15
5. Peralatan yang digunakan dalam pembuatan……………………29
6. Metode yang Digunakan dalam Adonan ....................................... 32
7. Prosedur Pembuatan Adonan Sweet Bread ................................ 36
8. Alur Pembuatan Sweet Bread ......................................................... 46
9. Perhitungan Bahan yang Digunakan dalam Pembuatan Adonan
................................................................................................................ 48
10. Kriteria Hasil Sweet Bread .............................................................. 51
11. Kesalahan dalam Proses Pembuatan dan Cara Memperbaikinya
................................................................................................................ 54
12. Teknik Penyajian Sweet Bread ...................................................... 57
C. Rangkuman ................................................................................................. 59
D. Tugas ............................................................................................................. 61
E. Latihan ......................................................................................................... 62
F. Penilaian Diri ............................................................................................. 65
Bab III Evaluasi .................................................................................................. 66
A. LKPD ............................................................................................................. 69
B. Job Sheet ...................................................................................................... 74
C. Game kuis………………………………………………………………………….76
D. Penilaian Sikap .......................................................................................... 77
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