Page 7 - E-Modul Membuat Stock and Sauce Siti Uswatun Khasanah

Tabel 1.1 Kompetensi Inti ................................................................. 1
Tabel 2.1 Peralatan Untuk Membuat Kaldu (Stock) ....................................... 11
Tabel 2.2 Resep White Stock ............................................................ 19
Tabel 2.3 Resep Brown Stock ........................................................... 20
Tabel 2.4 Basic Sauce .................................................................... 33
Tabel 2.5 Turunan Saus Putih ................................................................. 34
Tabel 2.6 Turunan Saus Cokelat .............................................................. 35
Tabel 2.7 Turunan Saus Merah ................................................................ 35
Tabel 2.8 Turunan Saus Butter ............................................................... 35
Tabel 2.9 Turunan Saus Minyak ......................................................... 35
Tabel 2.10 Resep Bechamel Sauce ..................................................... 37
Tabel 2.11 Resep Veloute sauce ........................................................ 38
Tabel 2.12 Resep Brown sauce .......................................................... 40
Tabel 2.13 Resep Demiglace Sauce .......................................................... 41
Tabel 2.14 Resep Tomato Sauce ....................................................... 42
Tabel 2.15 Resep Saus Hollandaise .......................................................... 44
Tabel 2.16 Resep Mayonnaise Sauce ................................................... 46
Tabel 2.17 Resep French Dressing/Vinaigrette ...................................... 46
Tabel 2.18 Resep Sweet Sauce .......................................................... 48