Page 6 - modul pengolahan makanan indonesia dan oriental
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H. Cara menyimpan Sup Indonesia....................................................................... 59
Rangkuman Materi ...................................................................................................... 60
LATIHAN SOAL ....................................................................................................... 61
BAB 3 ......................................................................................................................... 62
SOTO Indonesia ...................................................................................................... 62
Tujuan Pembelajaran ................................................................................................... 62
A.Pengertian Soto Indonesia ....................................................................................... 63
B. Komposisi Soto Indonesia ...................................................................................... 63
C.Fungsi Soto .............................................................................................................. 63
D. Tehnik Pengolahan soto Indonesia .................................................................. 64
E. Macam-Macam Soto Indonesia ........................................................................... 64
F. Bahan Makanan dan Peralatan pengolahan dalam pembuatan soto Indonesia .... 68
G. Membuat dan Menyajikan Soto Indonesia ....................................................... 71
H. Menyimpan Soto Indonesia.............................................................................. 78
Rangkuman Materi ...................................................................................................... 79
LATIHAN SOAL BAB 3 ........................................................................................... 79
BAB 4 ......................................................................................................................... 82
HIDANGAN SAYUR DAN NABATI INDONESIA ..................................................... 82
TUJUAN PEMBELAJARAN ..................................................................................... 82
A.Pengertian Sayuran .................................................................................................. 83
B. Jenis-jenis sayuran .................................................................................................. 83
C. Hidangan Sayur Indonesia ...................................................................................... 89
D.Tehnik Penyimpanan Bahan Sayuran .................................................................... 93
E .Lauk Pauk Nabati ................................................................................................... 94
Bahan Pelengkap.................................................................................................. 94
TUGAS MANDIRI ..................................................................................................... 96
RANGKUMAN MATERI .......................................................................................... 97
LATIHAN SOAL ....................................................................................................... 98
BAB 5 ......................................................................................................................... 99
