TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERAGI
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PROFIL MATA KULIAH TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERRAGI
Announcements
1. BREAD AND CAKE COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M1 - INTRODUCTION BREAD AND CAKE COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M2 - MAIN INGREDIENT BREAD COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M3 - ADDITIONAL INGREDIENT BREAD COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M4 - MAIN INGREDIENT CAKE COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M5 - ADDITIONAL INGREDIENT CAKE COMMODITY
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M6 - LEAVENING INGREDIENT
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB01 - M7 - METODE PERAGIAN
Power Point Materi 1_ Bread And Commodity
Bahan - Bahan Kue dan penjelasanya
Perbedaan Dan Fungsi bahan Kue
Baker Work
TUGAS MATERI 1 _ Bread and Cake Commodity
QUIZ MATERI 1_BREAD CAKE COMMODITY
FORUM PEMBAHASAN FOOD COMMODITY
2. BAKING, MIXING, EQUIPMENT AND UTENSIL
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M1 - COOKING METHOD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M2 - MIXING METHOD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M3 - BAKING METHOD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M4 - EQUIPMENT AND UTENSILS
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M5 - EQUIPMENT AND UTENSILS FOR MAKING BREAD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M6 - EQUIPMENT AND UTENSILS FOR MAKING CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB02 - M7 - EQUIPMENT AND UTENSILS FOR MAKING PASTRY
Power Point Materi 2_Baking, Mixing, equipment and Utensils
Cooking Method
Baking Bread
Equipment For Bread Making
Utensil for Baking
Straight Dough Method
COOKING METHOD
TUGAS MATERI 2_BAKING, MIXING, EQUIPMENT AND UTENSIL
QUIZ MATERI 2_BAKING, MIXING, EQUIPMENT AND UTENSIL
FORUM PEMBAHASAN TENTANG EQUIPMENT DAN UTENSILS DALAM PENGOLAHAN ROTI DAN KUE
3. FORMULA BALANCE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M1 - STANDAR KONVERSI BERAT
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M2 - STANDAR KONVERSI PANJANG
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M3 - STANDAR KONVERSI VOLUME
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M4 - STANDAR KONVERSI SUHU
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M5 - STANDAR MENYUSUN MENU
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M6 - JOB DESCRIPTION DALAM DAPUR PATISERI
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB03 - M7 - STANDAR KONVERSI INTERNASIONAL BAHAN-BAHAN PATISERI
Power Point Materi 3_Formula Balance
Making Bread Steps
Golden Ratio of Basic Bread Recipe Ingredients
Baker's Percentage
QUIZ MATERI 3_FORMULA BALANCE
TUGAS MATERI 3_FORMULA BALANCE
FORUM PEMBAHASAN TENTANG FORMULASI RESEP DALAM PENGOLAHAN ROTI DAN KUE
4. QUICK BREAD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M1 - PENGERTIAN QUICK BREAD
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M2 - MUFFIN
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M3 - BISKUIT
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M4 - PANCAKE DAN WAFFLE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M5 - SCONES
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M6 - MADELAINE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB04 - M7 - POPOVERS
Power Point Materi 4_Quick Bread
Quick Bread
Cinnamon-Sugar Quick Bread
Raisin Quick Bread
TUGAS MATERI 4_QUICKBREAD
QUIZ MATERI 4_QUICK BREAD
FORUM PEMBAHASAN ADONAN ROTI CEPAT ATAU QUICK BREAD
5. LEAN YEAST DOUGH PRODUCT
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M1 - PENGERTIAN LEAN YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M2 - INGREDIENT LEAN YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M3 - EQUIPMENT AND UTENSILS PART 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M4 - EQUIPMENT AND UTENSILS PART 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M5 - PRODUK PRODUK LEAN YEAST DOUGH BAG 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M6 - PRODUK PRODUK LEAN YEAST DOUGH BAG 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB05 - M7 - PRODUK PRODUK LEAN YEAST DOUGH BAG 3
Power Point Materi 5_Lean Yeast Dough Product
Lean Yeast Dough Basic
Basic Lean Yeast Dough Product
Basic steps of Baking Bread
Lean Bread Shaping
TUGAS MATERI 5_LEAN YEAST PRODUK
QUIZ MATERI 5_LEAN YEAST DOUGH
FORUM PEMBAHASAN ADONAN BASIC ROTI ATAU LEAN YEAST DOUH PRODUK
6. RICH YEAST DOUGH PRODUCT
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M1 - PENGERTIAN RICH YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M2 - INGREDIENTS RICH YEAST DOUGH 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M3 - INGREDIENTS RICH YEAST DOUGH 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M4 - EQUIPMENT AND UTENSILS RICH YEAST DOUGH PRODUCT 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M5 - EQUIPMENT AND UTENSILS RICH YEAST DOUGH PRODUCT 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M6 - PRODUCT RICH YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB06 - M7 - PROSES PEMBUATAN ROTI
Power Point Materi 6_Rich Yeast Dough Product
Rich Yeast Dough
Brioche
Bread Shaping
Asian Bread Shaping
Steam Bread Shaping
QUIZ MATERI 6_RICH YEAST DOUGH PRODUCT
TUGAS MATERI 6_RICH YEAST DOUGH PRODUCT
FORUM PEMBAHASAN RICH YEAST DOUGH PRODUCT
7. ROLL IN YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M1 - PENGERTIAN ROLL IN YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M2 - INGREDIENT ROLL IN YEAST DOUGH 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M3 - INGREDIENT ROLL IN YEAST DOUGH 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M4 - EQUIPMENT AND UTENSILS ROLL IN YEAST DOUGH 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M5 - EQUIPMENT AND UTENSILS ROLL IN YEAST DOUGH 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M6 - PRODUCT ROLL IN YEAST DOUGH
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB07 - M7 - METODE LAMINASI
Power Point Materi 7_ Roll In Yeast Product
How To Make Puff Pastry
How To make Croisant
How To Making Dough Pastry
QUIZ MATERI 7_ROLL IN YEAST DOUGH PRODUCT
TUGAS MATERI 7_ROLL IN YEAST DOUGH
FORUM PEMBAHASAN ROLL IN YEAST DOUGH
8. SPONGE CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M1 - PENGERTIAN CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M2 - PENGERTIAN SPONGE CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M3 - INGREDIENT SPONGE CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M4 - EQUIPMENT AND UTENSILS SPONGE CAKE 1
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M5 - EQUIPMENT AND UTENSILS SPONGE CAKE 2
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M6 - PRODUK SPONGE CAKE
DHH1M3 - TEKNIK PENGOLAHAN KUE DAN ROTI - PB08 - M7 - AERASI PADA CAKE
Power Point Materi 8_Sponge Cake
SPONGE CAKE DASAR TANPA PENGEMBANG DAN EMULSIFIER
RAHASIA PEMBUATAN SPONGE CAKE
Japanese Cotton Sponge Cake
Taiwanese Castella Cake Recipe
Swiss Roll Made Form Sponge Cake
How To Make Basic Sponge Cake
QUIZ MATERI 8_SPONGE CAKE
TUGAS MATERI 8_SPONGE CAKE PRODUCT
FORUM PEMBAHASAN PENGOLAHAN SPONGE CAKE
9. BUTTER AND CHIFFON CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M1 - PENGERTIAN BUTTER CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M2 - PENGERTIAN CHIFFON CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M3 - METODE PENGADUKAN CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M4 - METODE PEMBAKARAN CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M5 - PENILAIAN CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M6 - KESALAHAN UMUM DALAM MEMBUAT CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB09 - M7 - KESALAHAN DALAM MEMBUAT CAKE DAN PENYEBABNYA
Power Point Materi 9_Butter and Chiffon Cake
Chiffon Cake
cotton cake
Butter Cake
Chiffon Cake
QUIZ MATERI 9_BUTTER AND CHIFFON CAKE
TUGAS MATERI 9_BUTTER AND CHIFFON CAKE
FORUM PEMBAHASAN PENGOLAHAN BUTTER AND CHIFFON CAKE
10. TRADISIONAL CAKE
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M1 - PENGERTIAN KUE TRADISIONAL INDONESIA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M2 - PENGELOMPOKKAN BAHAN POKOK KUE INDONESIA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M3 - PENGELOMPOKKAN BAHAN CAIR PADA KUE INDONESIA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M4 - PENGELOMPOKKAN BAHAN PENAMBAH RASA, WARNA DAN AROMA PADA KUE TRADISIONAL INDONESIA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M5 - PENGOLAHAN KUE INDONESIA BAGIAN PERTAMA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M6 - PENGOLAHAN KUE INDONESIA BAGIAN KEDUA
DHH1M3 - TEKNIK PENGOLAHAN ROTI DAN KUE - PB10 - M7 - BAHAN PEMBUNGKUS KUE INDONESIA
Power Point Materi 10_Tradisional Cake
Memnbuat kue basah putu pandan
Membuat Kue sarang Semut
Membuat Bika Ambon
Membuat Wajik
Membuat kue cucur
Membuat Bolu Kukus
QUIZ MATERI 10_TRADISIONAL CAKE
TUGAS MATERI 10_TRADISIONAL CAKE
FORUM PEMBAHASAN PENGOLAHAN TRADISIONAL CAKE
PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
MODUL PRAKTIKUM_BREAD PROCESSING
QUIZ MATERI 11_ PRACTICE BREAD
HOW TO MAKE MELON PAN
HOW TO MAKE DORAYAKI
HOW TO MAKE PAO
HOW TO MAKE SOBBORO BREAD
HOW TO MAKE MARTABAK TERANG BULAN
FORUM PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
TUGAS MATERI 11_LAPORAN PRAKTIKUM TEKNIK PENGOLAHAN ROTI ORIENTAL DAN TRADISIONAL
PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
MODUL PRAKTIKUM _BREAD PROCESSING
QUIZ MATERI 12_PRACTICE CONTONENTAL BREAD
HOW TO MAKE BAGUETTE
HOW TO MAKE SOUR DOUGH
HOW TO MAKE DINNER ROLL
HOW TO MAKE MILK BREAD
HOW TO MAKE SWEET BREAD
HOW TO MAKE CROISANT PRODUCT
FORUM PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
TUGAS MATERI 12_LAPORAN PRAKTIKUM TEKNIK PENGOLAHAN ROTI KONTINENTAL
PRAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
MODUL PRAKTIKUM_SPONGE CAKE PROCESSING
QUIZ MATERI 13_PRACTICE CAKE
FORUM PRAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
TUGAS MATERI 13_RAKTIKUM PENGOLAHAN BASIC SPONGE CAKE
HOW TO MAKE SPONGE CAKE VANILLA BASIC
HOW TO MAKE SPONGE CAKE VANILLA FLUFFI
HOW TO MAKE TAIWANESSE SPONGE CAKE BASIC
HOW TO MAKE BLACK FOREST CAKE
HOW TO MAKE CHOCOLLATE CAKE
HOW TO MAKE HOCOLLATE CREAM CAKE
PRAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
MODUL PRAKTIKUM_ CHIFFON AND BUTTER CAKE
QUIZ MATERI 14_BUTTER AND CHIFFON CAKE
Soft Moist Butter Cake
FORUM RAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
TUGAS MATERI 14_PRAKTIKUM PENGOLAHAN BASIC BUTTER AND CHIFFON CAKE
HOW TO MAKE MARMER CAKE
HOW TO MAKE CHOCOLLATE CHIFFON CAKE
HOW TO MAKE CHIFFON CAKE LAYER
HOW TO MAKE BANANA CAKE
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FAKULTAS ILMU TERAPAN (FIT)
PRODI D3 PERHOTELAN (FIT)
VHI1L3-29652
Summary
TEKNIK PENGOLAHAN ROTI CEPAT DAN ADONAN BERAGI
Teacher:
DENDI GUSNADI