Page 3 - E-Modul Asia Timur
P. 3
KATA PENGANTAR ........................................................................................................ i
DAFTAR ISI ........................................................................................................................ ii
DAFTAR GAMBAR ........................................................................................................ iv
BAB I PENDAHULUAN ................................................................................................. 1
BAB II PEMBELAJARAN ............................................................................................. 4
NEGARA CHINA .............................................................................................................. 5
A. Kemampuan Akhir ......................................................................................................... 6
B. Tujuan pembelajaran: ..................................................................................................... 6
C. Deskripsi materi: ............................................................................................................ 6
D. Gambaran Umum ........................................................................................................... 7
E. Karakteristik Hidangan ................................................................................................... 8
F. Pengolahan Makanan .................................................................................................... 16
G. Pola Makan ................................................................................................................... 30
H. Contoh Hidangan .......................................................................................................... 33
I. LKM (Lembar Kerja Mahasiswa) ................................................................................ 55
J. Lembar Evaluasi ........................................................................................................... 56
NEGARA KOREA ........................................................................................................... 68
A. Kemampuan Akhir ....................................................................................................... 69
B. Tujuan pembelajaran: ................................................................................................... 70
C. Deskripsi materi: .......................................................................................................... 70
D. Gambaran Umum ......................................................................................................... 70
E. Karakteristik Hidangan ................................................................................................. 72
F. Pengolahan Makanan .................................................................................................... 77
G. Pola Makan ................................................................................................................... 86
H. Contoh Hidangan .......................................................................................................... 91
I. LKM (Lembar Kerja Mahasiswa) .............................................................................. 105
J. Lembar Evaluasi ......................................................................................................... 106
NEGARA JEPANG ....................................................................................................... 119
A. Kemampuan Akhir: .................................................................................................... 120
B. Tujuan pembelajaran: ................................................................................................. 120
ii
