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Table Of Contents

TEHNIK MEMASAK (COOKING METHODS)
C.Ringkasan
D.Penutup
Penugasan :
Buku Rujukan :
BAB II
PERALATAN DAPUR (KITCHEN UTENSIL)
A.Pendahuluan
1. Peralatan dapur berdasarkan fungsinya
Penugasan
BAB III
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
PENGETAHUAN MENU
A. Pendahuluan
B. Penyajian
C.Penutup
PENUGASAN :
DAFTAR PUSTAKA
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Published by Vinna Irmarianti

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Published by: Vinna Irmarianti on Sep 17, 2011
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04/18/2013

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