119
,VSJLVMVN1SBLBSZB
C. Teknik Pengolahan
EBQVOUFLOJLEBTBSQFOHPMBIBOCBIBOQBOHBONBLBOBO EJCFEBLBONFOKBEJZBJUV
UFLOJLQFOHPMBIBONBLBOBOQBOBT
CBTBI moist heat EBO UFLOJL QFOHPMBIBO QBOBT LFSJOH dry heat cooking
1. Teknik Pengolahan Makanan Panas Basah Moist Heat
5FLOJLQFOHPMBIBONBLBOBOQBOBTCBTBIBEBMBINFOHPMBI CBIBO NBLBOBO EFOHBO NFOHHVOBLBO CBIBO EBTBS DBJSBO
VOUVLNFNBUBOHLBOOZBBIBOEBTBSDBJSBOZBOHEJHVOBLBO CFSWBSJBTJ TFQFSUJ BJS
LBMEV
TBOUBO
TVTV BUBV CBIBO MBJOOZB
4VIV DBJSBO QBEB UFLOJL QFOHPMBIBO NBLBOBO QBOBT CBTBI UJEBL QFSOBI MFCJI EBSJ TVIV EJEJI:BOH UFSNBTVL UFLOJL JOJ
BEBMBI NFSFCVT boiling
NFSFCVT DBJSBO NFOVUVQ CBIBO QBOHBO poaching
NFSFCVT EFOHBO TFEJLJU DBJSBO braising
NFOZFUVQNFOHHVMBJ stewing
NFOEJEJI simmering
NFOHVLVT steaming,
EBONFOHFUJN
a. Teknik Merebus Boiling
5FLOJL.FSFCVT Boiling BEBMBINFOHPMBICBIBONBLBOBO EBMBN DBJSBO
ZBOH TVEBI NFOEJEJI BJSBO ZBOH EJHVOBLBO CFSVQB BJS
LBMEV
TVTV
EMM BSBOZB CBIBO NBLBOBO EBQBU
EJNBTVLLBO EBMBN DBJSBO ZBOH NBTJI EBMBN LFBEBBO EJOHJO BUBVEBMBNBJSZBOHUFMBIQBOBT
b. Teknik Merebus Menutup Bahan Pangan Poaching
BSBNFNBTBLCBIBONBLBOBOEBMBNCBIBODBJSTFCBUBT NFOVUVQJ CBIBO NBLBOBO ZBOH EJSFCVT EFOHBO BQJ LFDJM
EJCBXBI UJUJL EJEJI EFSBKBU
BIBO NBLBOBO ZBOH EJ QPBDI JOJ BEBMBI CBIBO NBLBOBO ZBOH MVOBL BUBV MFNCVU
EBOUJEBLNFNFSMVLBOXBLUVMBNBEBMBNNFNBTBLOZBTFQFSUJ UFMVS
JLBO EBO CVBI o CVBIBO BJSBO CJTB CFSVQB LBMEV
BJS
ZBOHEJCFSJBTBNDVLB
TVTVEBOMBJOoMBJO
c. Teknik Merebus dengan Sedikit Cairan Braising
5FLnik Braising BEBMBI UFLOJL NFSFCVT CBIBO NBLBOBO EFOHBO TFEJLJU DBJSBO
LJSBLJSB TFUFOHBI EBSJ CBIBO ZBOH
BLBO EJSFCVT
EBMBN QBODJ UFSUVUVQ EFOHBO BQJ EJLFDJMLBO TFDBSB QFSMBIBOMBIBO JBTBOZB KFOJT CBIBO NBLBOBO ZBOH
EJPMBIEFOHBOUFLOJLJOJBEBMBIEBHJOHEBOTBZVSBOGFLEBSJ CSBJTJOHJOJTBNBEFOHBONFOZFUVQZBJUVVOUVLNFOHIBTJMLBO
EBHJOH ZBOH MFCJI MVOBL EBO BSPNB ZBOH LFMVBS NFOZBUV EFOHBODBJSBOOZB
Sumber: Dok Kemdikbud Sumber: Dok Kemdikbud
Sumber: Dok Kemdikbud
Di unduh dari : Bukupaket.com
120
,FMBT74.1.5T4FNFTUFS
d. Teknik Menyetupmenggulai Stewing
Stewing NFOHHVMBJNFOZFUVQ
BEBMBI NFOHPMBI CBIBO
NBLBOBOZBOHUFSMFCJIEBIVMVEJUVNJTCVNCVOZB
EBOEJSFCVT EFOHBO DBJSBO ZBOH CFSCVNCV EBO DBJSBO ZBOH UJEBL UFSMBMV
CBOZBLEFOHBOBQJTFEBOH.BLTVEEBSJEJNBTBLEFOHBOBQJ TFEBOH EBO EBMBN XBLUV ZBOH MBNB BHBS BSPNB EBSJ CBIBO
NBTBLBOEBHJOHLFMVBSEFOHBOTFNQVSOBBIBONBTBLBOOZB CJBTBOZB EBHJOH
BZBN EBO JLBO 1FOHPMBIBO EFOHBO UFLOJL
JOJ IBSVT TFSJOH EJBEVL TFDBSB IBUJIBUJ BHBS UJEBL NVEBI IBODVS1BEBQSoses stewing JOJ
DBJSBOZBOHEJQBLBJZBJUVBJS
TVTV
TBOUBO
EBOLBMEVPOUPINBLBOBOZBOHNFOHHVOBLBO UFLOJLJOJBOUBSBMBJOPQPSBZBN
HVMBJLBNCJOH
HVMBJJLBO
EMM
e. Teknik Mengukus Steaming
Teknik mengukus Steaming adalah memasak bahan mak BOBO
EFOHBO VBQ BJS NFOEJEJI 5FLOJL JOJ CJTB EJLFOBM EFOHBO NFOHVLVT4FCFMVNNFOHVLVTCBIBONBLBOBOBMBUQFOHVLVT
ZBOHTVEBICFSJTJBJSIBSVTEJQBOBTLBOUFSMFCJIEBIVMVIJOHHB NFOEJEJI EBO NFOHFMVBSLBO VBQ
CBSV NBTVLLBO CBIBO
NBLBOBO QBEB TUFBNFS BUBV QFOHVLVT 6BQ BJS QBOBT BLBO NFOHBMJSLFTFLFMJMJOHCBIBONBLBOBOZBOHTFEBOHEJLVLVT
GFLEBSJUFLOJLJOJZBJUVNFOKBEJLBONBLBOBOMFCJIMVOBLEBO MFNCVU. JMBJ HJ[J CBIBO NBLBOBO UJEBL CBOZBL ZBOH IJMBOH
LBSFOBUJEBLCFSTFOUVIBOMBOHTVOHEFOHBOBJS.BLBOBOZBOH EJPMBIEFOHBODBSBJOJZBJUVQVEEJOH
CPMV
TBZVSBO
JLBOBUBV
BZBN
f. Teknik Mendidih Simmering
