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Table Of Contents

1.Menerapkan Prosedur Higiene
2.Mengidentifikasi Resiko Higiene
3.Mencegah Resiko Higiene
B.Evaluasi dan Latihan
A.Pendahuluan
B.Area Kerja dan Peralatan
C.Membersihkan dan Mensanitasi Tempat Kerja
D.Membersihkan dan Mensanitasi Area Kerja
E.Penataan Peralatan di Area Kerja
F.Menangani Limbah dan Linen
B.Pengertian Keselamatan dan Kesehatan Kerja
C.Tujuan Kesehatan dan Keselamatan Tenaga Kerja
D.Program Kesehatan dan Keselamatan Tenaga Kerja
F.Monitoring Kecelakaan Tenaga kerja
H.Evaluasi
BAB IV MENGELOLA DAN MENYIAPKAN MAKANAN
B.Tujuan Mise en Place
C.Faktor Penentu Keberhasilan Mise en Place
D.Pengukuran Bahan
E.Penanganan Bahan Pangan
F.Teknik Penanganan Bahan Makanan
G.Latihan dan Tugas
BAB V MENERIMA DAN MENYIMPAN BAHAN MAKANAN
A.Penerimaan Bahan
B.Penyimpanan Bahan Makanan
C.Proses Pengeluaran (Issuing Process)
D.Tugas/Latihan
A.Menyiapkan dan Membuat Bumbu
B.Macam-Macam Bumbu
C.Bumbu Dilihat Berdasarkan Kesegarannya
D.Memilih dan Menyimpan Bumbu
E.Macam-Macam Bumbu Dasar
F.Pengembangan Bumbu Dasar
G.Latihan
BAB VII PERALATAN DAN METODE DASAR PENGOLAHAN
A.Peralatan Memasak
B.Teknik Dasar Pengolahan Makanan
C.Contoh Hidangan
D.Latihan
BAB VIII MENYIAPKAN KALDU DAN SAUS
A.Menyiapkan Kaldu
B.Menyiapkan Saus (Sauces)
C.Tugas dan Latihan
A.Hidangan Pembuka (Appetizer)
B.Jenis Hidangan Pembuka
C.Bahan Pembuatan Hidangan Pembuka
F.Evaluasi
DAFTAR PUSTAKA
GLOSARIUM
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20080817204227-Restoran_jilid_1

20080817204227-Restoran_jilid_1

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Published by: AliaLiaIa on Jun 19, 2013
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01/23/2014

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