Page 5 - E-book Interaktif Potongan Bahan Makanan
P. 5
Daftar Gambar
1. Peta Konsep E-book .......................................................................................6
2. Peta Konsep Unit Kegiatan Belajar II ..........................................................7
3. Paring Knife ................................................................................................. 11
4. Vegetables Knife .......................................................................................... 11
5. Turning Knife............................................................................................... 11
6. Parisienne Knife .......................................................................................... 11
7. Peeler............................................................................................................ 12
8. Cutting Board .............................................................................................. 12
9. Plastic Tray .................................................................................................. 12
10. Stainlessteel Bowl...................................................................................... 12
11. Jardiniere ................................................................................................... 13
12. Julliene....................................................................................................... 14
13. Brunoise ..................................................................................................... 15
14. Macedoine .................................................................................................. 16
15. Paysanne .................................................................................................... 17
16. Allumetes
................................................................................................... 18
17. Turning....................................................................................................... 19
18. Barrel ......................................................................................................... 20
19. Vichy Carrot............................................................................................... 21
20. Chopped...................................................................................................... 22
21. Chiffonade .................................................................................................. 23
22. Wedges ....................................................................................................... 24
23. Losange ...................................................................................................... 25
24. Slice
............................................................................................................ 26
25. Parrisiene ................................................................................................... 27
26. Noisette
...................................................................................................... 28
27. Pommes Frites ........................................................................................... 29
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