Kesempatan Khusus
KATA PENGANTAR
Puji syukur kehadirat Allah SWT yang telah memberikan rahmat dan hidayahNya sehingga penyusun dapat menyelesaikan penyusunan modul yang berjudul
Pengolahan Makanan Untuk Kesempatan Khusus ini.
Tujuan pembuatan modul ini adalah untuk membantu siswa dengan program
keahlian tata boga, terutama mata pelajaran makanan Pengolahan Makanan Khusus.
Selain itu penyusun ingin mengucapkan terima kasih kepada semua pihak yang telah
membantu tersusunnya modul ini.
Penyusun menyadari bahwa modul ini masih jauh dari kata sempurna. Oleh
karena itu, besar harapan penulis agar memberikan saran dan kritik yang membangun
agar dapat bermanfaat bagi semua pihak. Terima Kasih.
Penyusun
DAFTAR ISI
Halaman
KATA PENGANTAR.........................................................................
DAFTAR ISI......................................................................................
ii
DAFTAR TABEL...............................................................................
iv
DAFTAR GAMBAR.........................................................................
GLOSARIUM....................................................................................
vii
DESKRIPSI...
RUANG LINGKUP...
PRASYARAT.
KOMPETENSI..
CEK KEMAMPUAN
BAB I
4
21
64
DAFTAR TABEL
Tabel
Halaman
22
29
39
4.2 Evaluasi.........................................................................................
43
45
50
DAFTAR GAMBAR
Gambar
Halaman
1.1
1.2
1.3
Nasi TumpengPutih.....................................................................
1.4
Rujak Kanistren...........................................................................
1.5
Tumpeng Isi................................................................................
1.6
Nasi Kuning................................................................................
1.7
Sesajen........................................................................................
1.8
Nasi Golong................................................................................
10
1.9
10
11
11
12
12
12
13
16
1.17 Cucur...........................................................................................
16
17
1.18 Apem...........................................................................................
17
19
2.1
23
2.2
Lawar Putih.................................................................................
24
Sate Cenik...................................................................................
24
2.4
Sayur Ares...................................................................................
25
2.5
Jajan Bantal.................................................................................
25
2.6
Jajan Uli......................................................................................
25
2.7
Tape Ketan..................................................................................
25
2.8
Tumpeng Kecil............................................................................
26
2.9
26
26
26
27
2.13 Be Urutan....................................................................................
27
2.14 Kekomoh.....................................................................................
28
3.1
30
3.2
Bubur Here..................................................................................
31
3.3
Ikan Batak...................................................................................
31
3.4
Itak Gurgur..................................................................................
34
3.5
Itak Pora-Pora.............................................................................
35
3.6
Rendang Pajri..............................................................................
37
4.1
Peta Aceh.....................................................................................
39
4.2
40
4.3
Buleumak....................................................................................
40
4.4
Pulut Panggang...........................................................................
41
4.5
Thimpan......................................................................................
41
4.6
Pajri.............................................................................................
42
4.7
Sambal Teri.................................................................................
42
4.7
Gulai Nangka..............................................................................
43
5.1
Peta Jambi...................................................................................
46
5.2
Bubur Asyura..............................................................................
47
5.3
Nasi Minyak................................................................................
47
5.4
Gulai Kambing............................................................................
47
5.5
Sambal Nanas..............................................................................
47
Nasi Kunyit.................................................................................
48
6.1
50
6.2
Tumis Ale-Ale.............................................................................
51
6.3
Wadi............................................................................................
53
6.4
Paksen.........................................................................................
53
6.5
53
6.6
Tempoyak....................................................................................
54
6.7
Peta Kaltim..................................................................................
56
6.8
Peta Kalsel...................................................................................
60
6.9
Gangan Waluh.............................................................................
60
60
62