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DAFTAR ISI<br />
Kata Pengantar .............................................................................. ii<br />
Sinopsis...........................................................................................iii<br />
Daftar Isi ........................................................................................ vi<br />
BAB I PENDAHULUAN<br />
A. Pengertian ...................................................................1<br />
B. Ruang Lingkup ...........................................................3<br />
BAB II PENGENALAN BAHAN DASAR PATISERI<br />
A. Tepung ......................................................................13<br />
B. Air ..............................................................................22<br />
C. Ragi ...........................................................................25<br />
D. Gula ...........................................................................34<br />
E. Garam.........................................................................42<br />
F. Lemak ........................................................................45<br />
G. Susu ..........................................................................56<br />
H. Telur ..........................................................................65<br />
I. Cokelat ......................................................................71<br />
J. Bahan Pengembang Kimia ........................................73<br />
K. Rempah-Rempah ......................................................78<br />
L. Bahan Pemberi Rasa Dan Aroma .............................82<br />
M. Bahan Pembentuk......................................................83<br />
N. Buah, Kecang-Kacangan Dan Manisan.....................86<br />
BAB III PENGANALAN ALAT -ALAT PATISERI<br />
A. Alat Ukur atau Penimbang...........................................95<br />
B. Alat Pemotong ............................................................97<br />
C. Alat Mencampur dan Mengistirahatkan...................... 99<br />
D. Alat – Alat Penunjang................................................103<br />
E. Alat Penyaring...........................................................107<br />
F. Peralatan Memasak...................................................108<br />
G. Peralatan Besar.........................................................111<br />
H. Wadah untuk Membakar...........................................118<br />
I. Peralatan Dekorasi, Frozen Dessert dan Candy.......123<br />
J. Teknik Mengukur dan Mengoles Loyang<br />
pada <strong>Patiseri</strong>.............................................................129<br />
i
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