Page 5 - modul pengolahan makanan indonesia dan oriental
P. 5
DAFTAR ISI
Prakata ........................................................................................................................... 2
Kata Pengantar .............................................................................................................. 3
DAFTAR ISI ................................................................................................................. 4
BAB 1 ........................................................................................................................... 7
Salad Indonesia ..................................................................................................... 7
A. Pengertian Salad Indonesia ................................................................................ 8
B. Fungsi salad Indonesia ....................................................................................... 9
C. Klasifikasi salad menurut jenis hidangannya ..................................................... 9
D. Komposisi salad Indonesia ..................................................................................... 12
E.Syarat pembuatan salad Indonesia .......................................................................... 13
F. macam – macam salad Indonesia ............................................................................ 14
G. Menyebutkan dan menjelaskan bahan makanan dan bumbu pembuatan salad
Indonesia ..................................................................................................................... 20
H. menyebutkan dan menjelaskan pengunaan peralatan pengolahan dan penyajian
salad indonesia ............................................................................................................ 28
I. Menentukan standar resep dan kualitas pada pembuatan salad ........................... 33
Rangkuman Materi ...................................................................................................... 44
LATIHAN SOAL BAB 1 ........................................................................................... 45
BAB 2 ......................................................................................................................... 46
Sup Indonesia ......................................................................................................... 46
A. Pengertian Sup Indonesia ................................................................................. 47
B. Fungsi Sup Indonesia ....................................................................................... 47
C. Jenis dan Kriteria Sup Indonesia ...................................................................... 48
D. Komposisi Sup Indonesia ................................................................................. 48
E. Bahan dan Peralatan Pembuatan Sup Indonesia .................................................. 49
F. Macam- macam hidangan Sup Indonesia ............................................................ 52
G. Contoh Resep Sup Indonesia ........................................................................... 54
