Page 5 - E-MODUL FLIP BOOK SWEET BREAD
P. 5
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
G. Rubrik Penilaian Sikap ..................................................................................... 72
DAFTAR PUSTAKA ..................................................................................................... 74
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