121
,VSJLVMVN1SBLBSZB
2. Teknik Pengolahan Makanan Panas Kering Dry Heat Cooking
5FLOJLQFOHPMBIBOQBOBTLFSJOH dry heat cooking
BEBMBI NFOHPMBINBLBOBOUBOQBCBOUVBOCBIBOEBTBSDBJSBOVOUVL
NFNBUBOHLBOOZB5FLOJLJOJTBNBTFLBMJUJEBLNFOHHVOBLBO BJSEBMBNQSPTFTQFNBUBOHBOOZB
UFUBQJNFOHHVOBLBONJOZBL
NFOUFHB
NJOZBL [BJUVO
NJOZBL LBOPMB
TFIJOHHB TVIVOZB CJTB NFODBQBJ EFSBKBU DFMDJVT :BOH UFSNBTVL UFLOJL JOJ
adalah
NFOHHPSFOH EFOHBO NJOZBL CBOZBL deep frying, NFOHHPSFOHEFOHBONJOZBLTFEJLJU shallow frying, NFOVNJT
sauteing, NFNBOHHBOH baking, NFNCBLBS grilling EBO
roasting. 6OUVLSPBTUJOHBLBOEJKFMBTLBOEJLFMBT9
a. Teknik Menggoreng dengan minyak banyak Deep frying
1FOHFSUJBOEBSJEFFQGSZJOHBEBMBINFNBTBLCBIBONBLBOBO EFOHBONFOHHVOBLBONJOZBLMFNBLZBOHCBOZBLIJOHHBCBIBO
NBLBOBOCFOBSoCFOBSUFSFOEBN
TFIJOHHBNFNQFSPMFIIBTJM ZBOHLFSJOH DSJTQy. 5FLOJLJOJEBQBUEJHVOBLBOPMFICFSCBHBJ
CBIBO NBLBOBO UFSNBTVL EBHJOH EBO VOHHBT
JLBO
TBZVS o TBZVSBOEBOCVBI
BIBONBLBOBOZBOHEBMBNLFBEBBOCFLVEBQBUMBOHTVOH EJNBTBL EFOHBO NFUPEF JOJ 1BEB NFUPEF LFSJOH JOJ LBSFOB
EJQBOBTLBO EBMBN TVIV UJOHHJ NBLB BLBO UFSKBEJ QFSVCBIBO UFLTUVS
XBSOB TFSUB SBTBOZB 1BEB QSPTFT QFOHPMBIBO QBEB
NFUPEFEFFQGSZJOHJOJCFCFSBQBLBOEVOHBOHJ[JBLBOSVTBL UFUBQJLBOEVOHBOFOFSHJOZBBLBOUJOHHJLBSFOBNFOHBOEVOH
MFNBL1SPTFTEFFQGSZJOHKVHBCJBTBOZBMFCJITFEJLJULFIJMBOHBO LBOEVOHBOWJUBNJOZBOHMBSVUEBMBNBJS
LBSFOBEBMBNQSPTFT
JOJUJEBLUFSEBQBUBJSZBOHNFMBSVULBO4FCBHBJDPOUPI
LFSJQJL LFOUBOH MFCJI CBOZBL NFOHBOEVOH WJUBNJO EJCBOEJOHLBO
LFOUBOHSFCVT
b. Teknik Menggoreng dengan Minyak Sedikit Shallow frying
Shallow frying BEBMBI NFOHPMBI CBIBO NBLBOBO BUBV
QSPTFT NFOHHPSFOH ZBOH EJMBLVLBO EFOHBO DFQBU EBMBN NJOZBLHPSFOHZBOHTFEJLJUQBEBXBKBOEBUBSBMBNTIBMMPX
GSZJOHCBIBONBLBOBOCJBTBOZBIBOZBTBUVLBMJEJCBMJLBIBO NBLBOBO ZBOH EJPMBI QBEB TIBMMPX GSZJOH BOUBSB MBJO iMMFU
JLBO
VOHHBT ZBOH MVOBL EBO EJQPUPOH UJQJT
UFMVS NBUB TBQJ UFMVSEBEBS
EMM
Sumber: Dok Kemdikbud
Sumber: Dok Kemdikbud
Di unduh dari : Bukupaket.com
122
,FMBT74.1.5T4FNFTUFS 1BEB 4IBMMPX GSZJOH QBOBT EJEBQBULBO EBSJ QFNBOBTBO
NJOZBL BUBV MFNBL FOHBO UFLOJL JOJ CBIBO NBLBOBO UJEBL BLBONFOKBEJUFSMBMVNBUBOH
BTBNBNJOPZBOHUFSEBQBUQBEB
CBIBONBLBOBOBLBOUFUBQ
NFTLJQVOQSPUFJOBLBONFOZVTVU BOKVHBBLBOLFIJMBOHBOCFCFSBQBKFOJTWJUBNJO
c. Teknik Menumis Sauteing
5FLOJLNFOVNJTsauteing BEBMBIUFLOJLNFNBTBLEFOHBO NFOHHVOBLBO TFEJLJU NJOZBL PMBIBO EBO CBIBO NBLBOBO
ZBOH UFMBI EJQPUPOH LFDJM BUBV EJJSJT UJQJT ZBOH EJLFSKBLBO EBMBNXBLUVTFCFOUBSEBODFQBU
EJBEVLBEVL
TFSUBEJUBNCBI
TFEJLJUDBJSBOTFIJOHHBTFEJLJUCFSLVBICBTBI JBTBOZBDBJSBO ZBOH EJUBNCBILBO BEBMBI TBVT
DSFBN
EBO TFKFOJTOZB ZBOH
EJNBTVLLBOQBEBTBBUUFSBLIJSQSPTFTQFNBTBLBO
4FCFMVN NFOVNJT IFOEBLOZB QPUPOHBOJSJTBO CBIBO NBLBOBOEJQFSTJBQLBOUFSMFCJIEBIVMV1BOBTLBOXBKBOUFSMFCJI
EBIVMV
LFNVEJBO JTJ NJOZBL HPSFOH TFEJLJU EBO QBOBTLBO VOBLBOXBKBOZBOHCFTBSBHBSQPUPOHBOCBIBONBLBOBOTBBU
EJNBTVLBOUJEBLTFTBLTFIJOHHBNFNVEBILBOTBBUNFMBLVLBO UVNJT EBO EBQBU NBUBOH TFDBSB NFSBUB HBS MFCJI TFIBU
IJOEBSJ QFOHHVOBBO MFNBL KFOVI VOBLBO NJOZBL [BJUVO BUBV NJOZBL LBOPMB ZBOH NFOHBOEVOH NJOZBL TFIBU EBO
NFNCBOUV NFOVSVOLBO LBEBS LPMFTUFSPM CFSCBIBZB 4FMBJO JUV TBVUÏ EJHVOBLBO VOUVL NFNBTBL CBIBO NBLBOBO ZBOH
NVEBIMVOBLEBONBTJINVEBVOUVLTBZVSBO
d. Teknik Memanggang Baking