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Table Of Contents

TEHNIK MEMASAK (COOKING METHODS)
C.Ringkasan
D.Penutup
Penugasan :
Buku Rujukan :
PERALATAN DAPUR (KITCHEN UTENSIL)
A.Pendahuluan
1. Peralatan dapur berdasarkan fungsinya
Penugasan
BUMBU DAN REMPAH (HERBS AND SEASONINGS)
Pengertian
Cara Penyimpanan Bumbu Kering
Cara Penyimpanan Bumbu dan Rempah-Rempah
3. Bumbu Jadi
Buku Rujukan :
BAB IV
FOOD (SEAFOOD/POULTRY,MEAT AND VEGETABLES)
B.Penyajian
FOOD (SEAFOOD/POULTRY,MEAT AND VEGETABLES AND FRUIT)
2. Daging (Meat)
3. SAYURAN (VEGETABLES)
Kualitas
4. BUAH-BUAHAN (FRUIT)
D. Penutup
Buku Rujukan
BAB V
A. Pendahuluan
B. Penyajian
PENGETAHUAN MENU
C.Penutup
PENUGASAN :
DAFTAR PUSTAKA
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B. AJAR O.TATA BOGA

B. AJAR O.TATA BOGA

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Published by: Agatha Widya Kristianti on Oct 01, 2012
Copyright:Attribution Non-commercial

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08/18/2014

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