DAFTAR ISI

KATA PENGANTAR ............................................................................................................. i

DAFTAR ISI............................................................................................................................ ii
BAB 1 PENDAHULUAN ....................................................................................................... 1
A. Peralatan ................................................................................................... 1
1. Peralatan Untuk Memasak ....................................................................... 1
2. Peralatan Untuk Menyimpan atau Mencampur ....................................... 2
3. Peralatan Kecil ......................................................................................... 3
4. Peralatan Untuk Memotong ..................................................................... 5
B. Peralatan dari Kayu .................................................................................. 7
C. Peralatan Dari Karet ................................................................................. 7
D. Peralatan dari pastik/ Melamin ................................................................ 8
A. Peralatan Listrik dan Gas ......................................................................... 9
B. Peralatan Mekanik ................................................................................... 11

BAB 11 PEMBAHASAN ........................................................................................................ 12

A. Persiapan .................................................................................................. 12
B. Pengolahan ............................................................................................... 13
C. Teknik Memasak Kering (Dry Heat) ....................................................... 13
D. Pengajian .................................................................................................. 14
E. Pengertian Resep ...................................................................................... 15
F. Istilah-Istilah Dalam Resep ...................................................................... 15
G. Urutan Atau Pola Resep ........................................................................... 16
H. Cara Penulisan Komposisi Bahan, Takaran Bahan .................................. 17
I. Cara Pembuatan Proses Pengolahan ........................................................ 18
J. Cara Penilaian Resep Yang Baik Sesuai Dengan Standart Resep ........... 19
K. Pengembangan Resep .............................................................................. 19
BAB 111 KESIMPULAN........................................................................................................ 20
DAFTAR PUSTAKA .............................................................................................................. 21

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