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Modul Puff Pastry
Modul Puff Pastry
6. Aneka Bentuk Puff Pastry ......................................................................................... 20
7. Kriteria Hasil Produk Puff Pastry ............................................................................. 26
8. Kegagalan dalam Pembuatan Puff Pastry dan Penyebabnya .................................... 27
9. Penyimpanan Produk Pastry ..................................................................................... 28
D. Rangkuman ................................................................................................................... 29
E. Tes Formatif .................................................................................................................. 33
F. Tugas Diskusi................................................................................................................ 34
G. Kunci Jawaban Tes Formatif ........................................................................................ 35
EVALUASI.............................................................................................................................. 38
A. Kognitif Skills ................................................................................................................ 38
B. Psikomotor Skills .......................................................................................................... 39
JOBSHEET PRAKTIK PUFF PASTRY .................................................................................. 39
C. Attitude Skills ................................................................................................................ 45
D. Kunci Jawaban .............................................................................................................. 45
PENUTUP................................................................................................................................ 46
Daftar Pustaka ...................................................................................................................... 47
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