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MATERI DASAR BOGA

MATERI DASAR BOGA

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Published by Ghea Octaviana Sari

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Published by: Ghea Octaviana Sari on Jul 08, 2011
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02/27/2014

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1
BAB ITEHNIK MEMASAK (COOKING METHODS)Pendahuluan
a.
 
Deskripsi
S
ingk 
at :
D
alam
 per 
t
e
mua
n
 
ini
a
nd
a a
a
n
m
e
m
 pe
laja
ri
t
en
ta
ng
t
ehnik 
 m
e
ma
s
a
(
 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
 
d
alam
 pengo
la
h
a
n
ma
a
n
a
n
  b.
 
o
m
 pe
t
ensi
 
D
a
s
a
:
D
alam
 per 
t
e
mua
n
 
ini
a
nd
a
dih
a
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
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
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
 
d
ala m
e
t
ode
 
 p
a
n
a
s
ba
s
a
h
 
se
 ba
g
a
i
b
erik 
ut :c.
 
o Boil 
(m
ere
 bu
s)
 B
oi
l
ing
a
d
ala
h
ca
a m
e
ma
s
a
 
d
alam ca
ir 
a
n
ya
ng
 
sed
a
ng
m
endidih
 
,
b
i
a
s
a
n
ya a
ir 
 atau
al
d
u (
 stock 
),
 
ge
l
e
mbu
ng
ca
ir 
a
n
 
hingg
a m
e
m
e
ca
h
 
diper 
mu
aa
n
.
.
 
o simmer Simmering 
a
d
ala
h
 
 proses
b
oi
l
ing
(m
ere
 bu
s)
ya
ng
 
di
la
u
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
m
e
m
e
ca
h
 
di
 
 per 
mu
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
.
 
o Poach Poaching 
b
er 
a
t
i
m
e
ma
s
a
 
d
alam
sediki
t ca
ir 
a
n
 
deng
a
n
 
 p
a
n
a
s
ya
ng
 
di
atu
a
g
a
  ja
ng
a
n
 
s
am
 p
a
i
m
endidih
. T
e
m
 per 
atu
ya
ng
 
dig
u
n
a
a
n
 
seki
ta
71 C ± 82 C.B
i
a
s
a
n
ya m
e
t
ode
 
ini
 
dig
u
n
a
a
n
 
 p
a
d
a ma
a
n
a
n
ya
ng
b
er 
t
eks
tu
l
e
mbut
,
 
seper 
t
i
 
ik 
a
n,
bua
h-
 bua
h
a
n
 
d
a
n
t
e
lu
.C
on
t
oh
m
en
u :
 
2
-
 
 Fillet of sole Duglere
-
 
 Poached Peare
-
 
 Poached eggs A la Florentine f 
.
 
o Blanch
M
e
ma
s
a
ma
a
n
a
n
 
deng
a
n
c
ep
at.
 Blanching 
 b
i
a
s
a
n
ya
di
l
u
a
n
 
deng
a
n
a
ir 
 
dingin
 atau a
ir 
 
 p
a
n
a
s
. P
rosed
u
m
e
mbla
n
c
hing
 
se
 ba
g
a
i
b
erik 
ut :(1
)
. L
e
ta
kk 
a
n
ma
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
a
n
a
n
t
erse
 but
deng
a
n
ca
a m
en
c
e
lu
 pk 
a
n
 
ke
a
ir 
 
dingin
. Tujua
n
 
d
a
ri
 
 per 
la
ua
n
 
ini
u
n
tu
m
e
la
ut
a
n
 
d
a
a
h
 
d
a
n
 
g
a
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
a
n
a
n
 
 p
a
d
a a
ir 
m
endidih
 
deng
a
n
c
ep
at
d
a
n
 m
en
u
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
ua
n
 
ini
u
n
tu
m
eng
uat
a
n
wa
rn
a
,
m
e
mat
ik 
a
n
 
enzi
m
 p
a
d
a
s
ayu
a
n,
atau m
eng
a
ngk 
at
ul
i
t
 p
a
d
a t
o
mat atau bua
h
 
 pe
ac
h
.
 g 
.
 
o Stewing 
St
e
w
ing
a
d
ala
h
 
 proses
m
e
ma
s
a
ya
ng
 
di
la
u
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
.
Stew
 
d
a
 p
at
digo
l
ongk 
a
n
 
ke
 
d
ala 2
go
l
ong
a
n
b
es
a
ya
kni
:
1
 )
 
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
a
n
 
brown sauce
.
Stew
di
b
ed
a
a
n
 
deng
a
n
b
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
a
n
 
di
³
 stew´
 
di
 
 po
t
ong-po
t
ong
 
ke
c
i
l
,
 
u
a
ng
l
e
 b
ih
4 cm
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
.
 
o Steam
(m
eng
u
u
s)
 
 
3M
eng
u
u
s
a
d
ala
h
m
engo
la
h
ma
a
n
a
n
 
deng
a
n
ua
 p
a
ir 
 
 p
a
n
a
s
 
se
ca
a la
ngs
u
ng
.St
e
m
ing
 
d
a
 p
at
di
al
u
a
n
 
deng
a
n
2 ca
a a
n
ta
a la
in
:(1
)
 
M
en
a
u
h
ba
h
a
n
ma
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
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
.
 
o Braise
(m
en
y
e
mu
atau m
eng
u
ngkep)
 A
d
ala
h
m
e
ma
s
a
 
deng
a
n
m
engg
u
n
a
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
a
n
 
deng
a
n
m
engg
u
n
a
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
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
ba
h
a
n
ya
ng
 
s
ama
seper 
t
i
ayam
d
a
n
 
ik 
a
n,
 
a
d
a
ng-k 
a
d
a
ng
t
id
a
m
e
m
er 
lu
a
n
 
 pen
amba
h
a
n
ba
h
a
n
ca
ir 
 
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
a
n
ma
a
n
a
n
m
en
 ja
di
ma
s
a
.(2
)
 
 Braising 
(
 peng
u
ngkep
a
n)
 
Dig
u
n
a
a
n
u
n
tu
m
engo
la
h
 
s
ayu
r-s
ayu
a
n,
 
seper 
t
i
w
or 
t
e
l
,
 
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
.C
on
t
oh-
c
on
t
oh
m
en
u :
-
 Braised Beef Bourguignonne-Braised Lamb Chope-Braised cabbage
 
-
S
e
mu
 
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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