Page 3 - Percobaan 1 modul puff pastry

Modul Puff Pastry

DAFTAR ISI

KATA PENGANTAR ............................................................................................................... ii

DAFTAR ISI ............................................................................................................................ iii
DAFTAR TABEL ...................................................................................................................... v

DAFTAR GAMBAR ................................................................................................................ vi
PETA KEDUDUKAN MODUL ........................................................................................... viii

GLOSARIUM ........................................................................................................................... ix
PENDAHULUAN ..................................................................................................................... 1

A. Deskripsi ......................................................................................................................... 1
B. Prasyarat .......................................................................................................................... 1

C. Petunjuk Penggunaan Modul .......................................................................................... 1
D. Tujuan Akhir ................................................................................................................... 2

E. Kompetensi Inti dan Kompetensi Dasar ......................................................................... 2
F. Indikator .......................................................................................................................... 3

Tabel 1.2 Indikator ................................................................................................................. 3
Indikator 3.10 : ....................................................................................................................... 3
PEMBELAJARAN .................................................................................................................... 4

A. Deskripsi ......................................................................................................................... 4

B. Kegiatan Belajar.............................................................................................................. 4
C. Uraian Materi .................................................................................................................. 5
1. Pengertian Puff Pastry ................................................................................................. 5

2. Bahan Puff Pastry ........................................................................................................ 6
3. Peralatan Puff Pastry ................................................................................................... 9

4. Metode Pembuatan Puff Pastry ................................................................................. 14
5. Langkah-Langkah Pembuatan Puff Pastry ................................................................ 18

6. Aneka Bentuk Puff Pastry ......................................................................................... 19
7. Kriteria Hasil Produk Puff Pastry ............................................................................. 25

8. Kegagalan dalam Pembuatan Puff Pastry dan Penyebabnya .................................... 26
9. Penyimpanan Produk Pastry ..................................................................................... 27

D. Rangkuman ................................................................................................................... 28
E. Tes Formatif .................................................................................................................. 32

F. Tugas ............................................................................................................................. 33
G. Kunci Jawaban Tes Formatif ........................................................................................ 34

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