Page 4 - E-Modul Membuat Stock and Sauce Siti Uswatun Khasanah
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KATA PENGANTAR ..................................................................... iii
DAFTAR ISI .......................................................................... iv
DAFTAR GAMBAR ................................................................... vi
DAFTAR TABEL ............................................................................ vii
BAB I PENDAHULUAN ................................................................. 1
A. Deskripsi .................................................................... 1
B. Prasayarat ...................................................................... 2
C. Petunjuk Penggunaan E-Modul ............................................... 2
D. Tujuan Akhir ........................................................................ 2
E. Cek Kemampuan ............................................................... 3
F. Peta Kedudukan Modul ........................................................ 4
BAB II PEMBELAJARAN ................................................................ 5
A. Rencana Belajar Peserta Didik ................................................... 5
B. Kegiatan Pembelajaran 1 ..................................................... 6
C. Tujuan Kegiatan Pembelajaran 1 ................................................ 6
D. Uraian Materi 1 ............................................................. 7
1. Pengertian Stock........................................................... 8
2. Fungsi Kaldu (Stock) ....................................................... 8
3. Klasifikasi Kaldu (Stock) ...................................................... 8
4. Bahan-Bahan Pembuatan Kaldu ............................................. 9
5. Peralatan Yang Digunakan Untuk Membuat Kaldu (Stock) ........... 11
6. Prosedur Pembuatan Kaldu ............................................. 12
7. Kriteria Hasil ................................................................. 17
8. Cara Menyimpan Kaldu .................................................. 17
9. Hal-Hal yang Harus Diperhatikan untuk Memperoleh Stock yang
Berkualitas ................................................................ 18
10. Resep stock ……………………………………………………………………………………… 19
RANGKUMAN .............................................................. 21
TUGAS ...................................................................... 22
E. Kegiatan Pembelajaran 2 .................................................... 23
F. Tujuan Kegiatan Pembelajaran 2 .............................................. 23
G. Uraian Materi 2 ............................................................ 23
1. Pengertian Sauce ......................................................... 26
2. Bahan Sauce ............................................................... 27
3. Peralatan untuk Membuat sauce ........................................ 29
4. Klasifikasi Sauce .......................................................... 32
5. Standar Kualitas Sauce ................................................... 36
6. Prosedur Pembuatan sauce .............................................. 36
7. Saus-saus Khusus ...................................................... 47
RANGKUMAN .............................................................. 50
