Page 8 - E-book Interaktif Potongan Bahan Makanan
P. 8
88. Phak Low Te Bak....................................................................................... 68
89. Samgyeopsal .............................................................................................. 68
90. Jokbal ......................................................................................................... 68
91. Peta Konsep Unit Kegiatan Belajar IV .................................................... 71
92. Filleting Knife ............................................................................................ 75
93. Vegetables Knife ........................................................................................ 75
94. Boning Knife .............................................................................................. 75
95. Cleaver Knife ............................................................................................ 75
96. Cutting Board ............................................................................................ 75
97. Whole Chicken ........................................................................................... 76
98. Ayam Kampung ......................................................................................... 76
99. Halves Chicken .......................................................................................... 77
100. Breast Quarters ....................................................................................... 77
101. Split Breast .............................................................................................. 78
102. Breast Fillet ............................................................................................. 78
103. Part of Chicken Wing............................................................................... 79
104. Whole Wing .............................................................................................. 79
105. Wingette with Tip .................................................................................... 79
106. Wingette ................................................................................................... 79
107. Drumette .................................................................................................. 79
108. Whole Chicken Leg .................................................................................. 80
109. Chicken Thigh.......................................................................................... 80
110. Drumstick................................................................................................. 81
...................................................................................................... 81
111. Giblets
112. Ceker ........................................................................................................ 82
113. Ayam Betutu ............................................................................................ 84
114. Chicken Katsu.......................................................................................... 84
115. Chicken Cordon Bleu ............................................................................... 84
116. Ayam Hainan ........................................................................................... 85
117. Ayam Bakar Madu................................................................................... 85
vii
i
