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 ............................................................................................................. 6
Bab I Pendahuluan ............................................................................................ 8
A. Elemen dan Capaian ................................................................................. 8
B. Deskripsi ...................................................................................................... 8
C. Prasyarat ..................................................................................................... 8
D. Petunjuk penggunaan ............................................................................... 8
Bab II Pembelajaran .......................................................................................... 10
A. Tujuan Akhir ............................................................................................... 10
B. Uraian Materi ............................................................................................. 10
1. Pengertian Sweet Bread .................................................................. 10
2. Klasifikasi Adonan Sweet Bread .................................................... 10
3. Pengembangan Sweet Bread ........................................................... 11
4. Bahan yang Digunakan dalam Pembuatan ................................. 12
5. Metode yang Digunakan dalam Adonan ....................................... 28
6. Prosedur Pembuatan Adonan Sweet Bread ................................ 32
7. Alur Pembuatan Sweet Bread ......................................................... 40
8. Perhitungan Bahan yang Digunakan dalam Pembuatan Adonan
................................................................................................................ 41
9. Kriteria Hasil Sweet Bread .............................................................. 44
10. Kesalahan dalam Proses Pembuatan dan Cara Memperbaikinya
................................................................................................................ 45
11. Teknik Penyajian Sweet Bread ...................................................... 48
C. Rangkuman ................................................................................................. 49
D. Tugas ............................................................................................................. 51
E. Latihan ......................................................................................................... 52
F. Penilaian Diri ............................................................................................. 54
Bab III Evaluasi .................................................................................................. 55
A. LKPD ............................................................................................................. 58
B. Job Sheet ...................................................................................................... 63
C. Penilaian Sikap .......................................................................................... 65
D. Kunci Jawaban dan Pedoman Penskoran ........................................... 66
E. Kisi-kisi dan Kunci Jawaban Tes Pengetahuan ................................. 67
F. Rubrik Penilaian Praktek ........................................................................ 71
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