Page 6 - E-book Interaktif Potongan Bahan Makanan
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28. Pommes Paille............................................................................................ 30
29. Pommes Parmentiere ................................................................................ 31
30. Pommes Chip ........................................................................................... 32
31. Pommes Gaufrettes ................................................................................... 33
32. Pommes Chateau ....................................................................................... 34
33. Pommes Cocotte ......................................................................................... 35
34. Sambal Goreng Kentang Mustofa ............................................................ 39
35. Pastel.......................................................................................................... 39
36. Selat Solo with Buttered Mixed Vegetables ............................................ 39
37. Coleslaw Salad ........................................................................................... 39
38. Bouquetiere of Vegetables ......................................................................... 39
39. Peta Konsep Unit Kegiatan Belajar III .................................................... 42
40. Filleting Knife ............................................................................................ 46
41. Vegetables Knife ........................................................................................ 46
42. Boning Knife .............................................................................................. 46
43. Cleaver Knife ............................................................................................ 46
44. Cutting Board ............................................................................................ 46
45. US Beef Cuts.............................................................................................. 47
46. British Beef Cuts ....................................................................................... 48
47. Dutch Beef Cuts........................................................................................ 48
48. Bagian Chuck ............................................................................................. 49
49. Bagian Brisket ........................................................................................... 49
50. Bagian Rib (Iga) ......................................................................................... 50
51. Bagian Sirloin ............................................................................................ 50
52. Bagian Tenderloin ..................................................................................... 51
53. Bagian Flank.............................................................................................. 51
54. Bagian Rump ............................................................................................. 52
55. Bagian Shank ............................................................................................. 52
56. Bagian Knuckel.......................................................................................... 53
57. Bagian Potongan Daging Kambing ........................................................... 54
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