Daftar Isi

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

DAFTAR ISI……………………………………………………………………………………...ii

BAB I PENDAHULUAN

1.1 Latar Belakang………………………………………………………………………………..2

1.2 Tujuan………………………………………………………………………………………...2
1.3 Manfaat……………………………………………………………………………………….2

BAB 2 PEMBAHASAN

2.1 Teknik Dasar Pengolahan Bahan Makanan

A.Metode Panas Basah……………………………………………………………………3

B.Metode Panas Kering…………………………………………………………………..6

2.2Persiapan Mengolah Daging

A.Pengertian daging……………………………………………………………………10

B.Jenis/klasifikasi daging………………………………………………………………10

C.Kualitas Dagng………………………………………………………………………10

D.Persiapan pengolahan daging………………………………………………………..10

E.Teknik Memotong Dan penggunaannya……………………………………………..11

F.Cara/teknik penyimpanan daging……………………………………………………..14

G.Hasil Praktikum……………………………………………………………………….15

2.3 Persiapan Pengolahan Unggas

A.Pengertian Unggas…………………………………………………………………….16

B.Jenis-jenis unggas…………………………………………………………………..…16

C.Kualitas Unggas……………………………………………………………………….17

D.Persiapan Pengolahan unggas…………………………………………………………17

E.Teknik memotong unggas dan penggunaanya………………………………………17

F.Teknik penyimpanan unggas…………………………………………………………1

2.4 Persiapan pengolahan ikan dan kerang-kerangan

A.Pengertian ikan dan kerang-kerangan…………………………………………………19

B.Jenis-jenis ikan dan kerang-kerangan…………………………………………………20

C.Persiapan Pengolahan ikan dan kerang-kerangan…………………………………….21

D.Kualitas ikan dan kerang-kerangan…………………………………………………...21

E.Teknik memotong ikan dan kerang-kerangan...............................................................22

F.Teknik penyimpanan ikan dan kerang-kerangan...........................................................27

2.5 Persiapan pengolahan telur

A.Pengertian telur..............................................................................................................28

B.Jenis-jenis telur...............................................................................................................28

C.Kualitas telur..................................................................................................................28

D.Persiapan pengolahan telur............................................................................................29

E.Teknik mengolah telur....................................................................................................30

F.Teknik penyimpanan telur..............................................................................................31

G.Hasil praktikum..............................................................................................................32

2.6 Persiapan pengolahan sayuran

A.Pengertian sayuran.........................................................................................................32

B.Jenis-jenis sayuran..........................................................................................................32

C.Kualitas sayuran.............................................................................................................33

D.Persiapan pengolahan sayuran.......................................................................................34

E.Teknik memotong sayuran.............................................................................................34

F.Teknik penyimpanan sayuran.........................................................................................35

G.Hasil praktikum..............................................................................................................37

2.7 Persiapan pengolahn kaldu

A.Pengertian kaldu.............................................................................................................37
 B.Jenis-jenis kaldu............................................................................................................38

C.Bahan membuat kaldu...................................................................................................38

D.Alat dalam pembuatan kaldu.........................................................................................38

E.Proses pembuatan kaldu.................................................................................................39

F.Hal-hal yang harus diperhatikan dalam pembuatan kaldu..............................................40

G.Kriteria hasil kaldu.........................................................................................................40

H.Hasil praktikum.............................................................................................................40

2.8 Hiasan pada makanan(garnish)

A.Pengertian garnish..........................................................................................................40

B.Fungsi dan prinsip garnish.............................................................................................41

C.Bahan Pembuatan garnish..............................................................................................41

D.Alat-alat pembuat garnish..............................................................................................41

E.Contoh-contoh garnish...................................................................................................42

BAB III PENUTUP

3.1 Kesimpulan.............................................................................................................................43

3.2.Saran........................................................................................................................................43

DAFTAR PUSTAKA....................................................................................................................44