1
BAB ITEHNIK MEMASAK (COOKING METHODS)Pendahuluan
a.
Deskripsi
S
ingk
at :
D
alam
per
t
e
mua
n
ini
a
nd
a a
k
a
n
m
e
m
pe
laja
ri
t
en
ta
ng
t
ehnik
m
e
ma
s
a
k
(
p
a
n
a
s
ba
s
a
h
d
a
n
kering)
sehingg
a m
en
ja
di
penge
ta
h
ua
n
d
a
s
a
r
d
alam
pengo
la
h
a
n
ma
k
a
n
a
n
b.
K
o
m
pe
t
ensi
D
a
s
a
r
:
D
alam
per
t
e
mua
n
ini
a
nd
a
dih
a
r
a
pk
a
n
mam
p
u m
eng
ua
s
a
i
t
en
ta
ng
:1. M
e
t
ode
Pa
n
a
s
Ba
s
a
h
(
Moist Heat Cooking Method
)
2. M
e
t
ode
Pa
n
a
s
K
ering
( Dry Heat Cooking Method)
PenyajianTEHNIK MEMASAK (COOKING METHODS)
1.1.
M
e
t
ode
Pa
n
a
s
ba
s
a
h
(
Moist Heat Cooking Metods)
M
e
t
ode
p
a
n
a
s
ba
s
a
h
a
d
ala
h
p
a
n
a
s
ya
ng
dih
a
n
ta
rk
a
n
ke
d
alam ma
k
a
n
a
n
m
e
lalu
i
ba
h
a
n
ca
ir,
seper
t
i
s
t
o
c
k,
s
au
s,
atau
s
u
s
u atau
d
a
p
at ju
g
a ua
p
a
ir
. Ya
ng
t
er
ma
s
u
k
d
ala m
e
t
ode
p
a
n
a
s
ba
s
a
h
se
ba
g
a
i
b
erik
ut :c.
T
o Boil
(m
ere
bu
s)
B
oi
l
ing
a
d
ala
h
ca
r
a m
e
ma
s
a
k
d
alam ca
ir
a
n
ya
ng
sed
a
ng
m
endidih
,
b
i
a
s
a
n
ya a
ir
atau
k
al
d
u (
stock
),
ge
l
e
mbu
ng
ca
ir
a
n
hingg
a m
e
m
e
ca
h
diper
mu
k
aa
n
.
d
.
T
o simmer Simmering
a
d
ala
h
proses
b
oi
l
ing
(m
ere
bu
s)
ya
ng
di
la
k
u
k
a
n
pe
la
n-pe
la
n
(70 C
),
di
ta
nd
a
i
o
l
eh
ge
l
e
mbu
ng
a
ir
ya
ng
t
id
a
k
m
e
m
e
ca
h
di
per
mu
k
aa
n
.C
on
t
oh-
c
on
t
oh
m
en
u :
-
Boiled Beaf a¶la Francaire
-
Boiled lobster with lemon-butter sauce)e
.
T
o Poach Poaching
b
er
a
r
t
i
m
e
ma
s
a
k
d
alam
sediki
t ca
ir
a
n
deng
a
n
p
a
n
a
s
ya
ng
di
atu
r
a
g
a
r
ja
ng
a
n
s
am
p
a
i
m
endidih
. T
e
m
per
atu
r
ya
ng
dig
u
n
a
k
a
n
seki
ta
r
71 C ± 82 C.B
i
a
s
a
n
ya m
e
t
ode
ini
dig
u
n
a
k
a
n
p
a
d
a ma
k
a
n
a
n
ya
ng
b
er
t
eks
tu
r
l
e
mbut
,
seper
t
i
ik
a
n,
bua
h-
bua
h
a
n
d
a
n
t
e
lu
r
.C
on
t
oh
m
en
u :
2
-
Fillet of sole Duglere
-
Poached Peare
-
Poached eggs A la Florentine f
.
T
o Blanch
M
e
ma
s
a
k
ma
k
a
n
a
n
deng
a
n
c
ep
at.
Blanching
b
i
a
s
a
n
ya
di
l
k
u
k
a
n
deng
a
n
a
ir
dingin
atau a
ir
p
a
n
a
s
. P
rosed
u
r
m
e
mbla
n
c
hing
se
ba
g
a
i
b
erik
ut :(1
)
. L
e
ta
kk
a
n
ma
k
a
n
a
n
d
alam a
ir
dingin
d
a
n
re
bu
s
pe
la
n-pe
la
n,
ke
mu
di
a
n
dingink
a
n
ma
k
a
n
a
n
t
erse
but
deng
a
n
ca
r
a m
en
c
e
lu
pk
a
n
ke
a
ir
dingin
. Tujua
n
d
a
ri
per
la
k
ua
n
ini
u
n
tu
k
m
e
la
r
ut
k
a
n
d
a
r
a
h
d
a
n
g
a
r
am atau
ko
t
or
a
n-ko
t
or
a
n
t
er
t
en
tu ya
ng
a
d
a
p
a
d
a
d
a
ging
atau tula
ng
.(2
)
. M
e
ma
s
u
kk
a
n
ba
h
a
n
ma
k
a
n
a
n
p
a
d
a a
ir
m
endidih
deng
a
n
c
ep
at
d
a
n
m
en
u
r
u
nk
a
nn
ya
p
a
d
a t
ingk
at m
endidih,
ke
mu
di
a
n
di
a
ngk
at
d
a
n
didingink
a
n
d
alam a
ir
dingin
. Tujua
n
d
a
ri
per
la
k
ua
n
ini
u
n
tu
k
m
eng
uat
k
a
n
wa
rn
a
,
m
e
mat
ik
a
n
enzi
m
p
a
d
a
s
ayu
r
a
n,
atau m
eng
a
ngk
at
k
ul
i
t
p
a
d
a t
o
mat atau bua
h
pe
ac
h
.
g
.
T
o Stewing
St
e
w
ing
a
d
ala
h
proses
m
e
ma
s
a
k
ya
ng
di
la
k
u
k
a
n
per
la
h
a
n-
la
h
a
n
d
alam ca
ir
a
n
atau
s
au
s
d
alam jumla
h
h
am
pir
s
ama
deng
a
n
ba
h
a
n
ya
ng
di
ma
s
a
k
.
Stew
d
a
p
at
digo
l
ongk
a
n
ke
d
ala 2
go
l
ong
a
n
b
es
a
r
ya
kni
:
(
1
)
W
hite stew
,
ya
kni
deng
a
n
m
engg
u
nk
a
n
s
au
s
b
er
wa
rn
a
p
ut
ih
(
white sauce)
(2
)
Brown stew
,
ya
kni
s
t
e
w ya
ng
b
er
wa
rn
a c
ok
lat
deng
a
n
m
engg
u
n
a
k
a
n
brown sauce
.
Stew
di
b
ed
a
k
a
n
deng
a
n
b
r
a
ising
a
d
ala
h
ba
h
wa
s
a
n
ya
d
alam
proese
s
t
e
w
ing
d
a
ging-d
a
ging
ya
ng
a
k
a
n
di
³
stew´
di
po
t
ong-po
t
ong
ke
c
i
l
,
k
u
r
a
ng
l
e
b
ih
4 cm
k
ubu
s
.C
on
t
oh-
c
on
t
oh
m
en
u :
-
I
rish stew
-
Blanquette of veal a la Ancienne
-
Hungarian Goulash
-
Brown lamb stew Printaire
-
Gulai kambing
-
R
awon
h
.
T
o Steam
(m
eng
u
k
u
s)
3M
eng
u
k
u
s
a
d
ala
h
m
engo
la
h
ma
k
a
n
a
n
deng
a
n
ua
p
a
ir
p
a
n
a
s
se
ca
r
a la
ngs
u
ng
.St
e
m
ing
d
a
p
at
di
al
k
u
k
a
n
deng
a
n
2 ca
r
a a
n
ta
r
a la
in
:(1
)
M
en
a
r
u
h
ba
h
a
n
ma
k
a
n
a
n
di
ata
s
se
bua
h
t
e
m
p
at ya
ng
b
er
luba
ng-
luba
ng
atau
se
bua
h
t
e
m
p
at t
er
tutu
p
di
ata
s
a
ir
ya
ng
sed
a
ng
m
endidih
.(2
)
Deng
a
n
m
engg
u
n
a
k
a
n
m
esin
ya
ng
dise
but ³
Pressure Steamer
´
C
on
t
oh-
c
on
t
oh
m
en
u :
-
steamed rice
-
steamed potatoes
-
steamed sponge podding
i
.
T
o Braise
(m
en
y
e
mu
r
atau m
eng
u
ngkep)
A
d
ala
h
m
e
ma
s
a
k
deng
a
n
m
engg
u
n
a
k
a
n
sediki
t ba
h
a
n
ca
ir
d
a
n
di
tutu
p
.A
d
a b
e
b
er
a
p
a macam t
ehnik
t
o
b
rise
ses
ua
i
deng
a
n
ba
h
a
n
ya
ng
dio
la
h
.(1
)
Braised meat
(
d
a
ging
ya
ng
di
u
ngkep)
.
D
a
ging
di
c
ok
lat
k
a
n
deng
a
n
m
engg
u
n
a
k
a
n
m
e
t
ode
p
a
n
a
s
kering
seper
t
i
pan frying
,
g
u
n
a
n
ya u
n
tu
k
m
e
mb
eri
pen
am
pi
la
n
t
er
t
en
tu
d
a
n
a
ro
ma
p
a
d
a
d
a
ging
ya
ng
dio
la
h
. U
n
tu
k
ba
h
a
n
ya
ng
s
ama
seper
t
i
ayam
d
a
n
ik
a
n,
k
a
d
a
ng-k
a
d
a
ng
t
id
a
k
m
e
m
er
lu
k
a
n
pen
amba
h
a
n
ba
h
a
n
ca
ir
k
a
ren
a ba
h
a
n
t
erse
but t
e
la
h
m
eng
a
nd
u
ng
a
ir
. Ua
p
t
er
ta
h
a
n
o
l
eh
tutu
p
d
a
n
ca
ir
a
n
ya
ng
a
d
a ba
h
a
n
t
erse
but
,
ya
ng
d
a
p
at m
en
y
e
bab
k
a
n
ma
k
a
n
a
n
m
en
ja
di
ma
s
a
k
.(2
)
Braising
(
peng
u
ngkep
a
n)
Dig
u
n
a
k
a
n
u
n
tu
k
m
engo
la
h
s
ayu
r-s
ayu
r
a
n,
seper
t
i
w
or
t
e
l
,
k
ub
is,
bu
ng
a
ko
l
d
a
n
bu
n
c
is,
p
a
d
a
s
u
h
u
rend
a
h
ya
ng
did
a
h
ulu
i
deng
a
n
m
en
um
is
ring
a
n
deng
a
n
ba
h
a
n
ca
ir
sediki
t ta
np
a
peng
c
ok
lata
n
deng
a
n
l
e
ma
k
.C
on
t
oh-
c
on
t
oh
m
en
u :
-
Braised Beef Bourguignonne-Braised Lamb Chope-Braised cabbage
-
S
e
mu
r
d
a
ging
-Rend
a
ng
d
a
ging
-Opor
ayam1.2. M
e
t
ode
Pa
n
a
s
kering
( Dry Heat Cooking Methods
)
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