Page 5 - E-MODUL

1. Teknik Pengolahan Makanan Panas Basah
(Moist Heat ) .................................................................... 16
2. Teknik Pengolahan Panas Kering (Dry Heat
Cooking ) ......................................................................... 17

1. Pengawetan secara Fisik ..................................... 18
2. Pengawetan Secara Biologis ............................... 19

3. Pengawetan Secara Kimiawi ............................... 19

....................................... 21
1. Serealia (Bekatul) ................................................... 21

2. Kacang-kacangan ................................................ 24

3. Umbi........................................................................ 26
...................................................... 28

.................................................. 31

................................................ 31

Ringkasan Materi ............................................................ 32

Lembar Evaluasi .............................................................. 36

Bibliography ...................................................................... 37

iii iii iii