Page 3 - FLIPBOOK E-MODUL SUGAR DOUGH

DAFTAR ISI

Kata Pengantar ..................................................................................... II
Daftar Isi ................................................................................................. III

Daftar Gambar ...................................................................................... V
Daftar Tabel ........................................................................................... VII
Pendahuluan ......................................................................................... 2

A. Identitas Modul ........................................................................ 2
B. Deskripsi ..................................................................................... 2
C. Prasyarat ..................................................................................... 2

D. Peta Kedudukan Modul .......................................................... 3
E. Capaian Pembelajaran .............................................................. 4
F. Tujuan Akhir ............................................................................... 4

G. Manfaat ....................................................................................... 5
H. Petunjuk Penggunaan Modul ................................................ 5
Pre-Test .................................................................................................. 7

Materi Isi ................................................................................................. 8
A. Pengertian Sugar Dough ......................................................... 8
B. Klasifikasi Sugar Dough ........................................................... 8

C. Bahan-Bahan Pembuatan Sugar Dough ............................. 11
D. Peralatan yang Digunakan dalam Pembuatan Sugar 26

Dough ..........................................................................................
E. Teknik Pembuatan Adonan Sugar Dough ........................... 31
F. Teknik Pencetakan Adonan Sugar Dough ........................... 34
G. Prosedur Pembuatan Adonan Sugar Dough ...................... 35

H. Kegagalan dalam Pembuatan Adonan Sugar Dough ...... 42
I. Kriteria Hasil Kue dari Adonan Sugar Dough .................... 43

Lampiran Resep .................................................................................... 44
Rangkuman ............................................................................................ 46
Post-Test ................................................................................................ 47

E-MODUL SUGAR DOUGH Daftar Isi III