SMART NOTE Bab 5 Prinsip Memasak
Transcript of SMART NOTE Bab 5 Prinsip Memasak
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SMART NOTE
BAB 5: PRINSIP MEMASAK
1. Prinsip memasak terbahagi kepada 2 iaitu _________________________ dan haba ________________________________
2. Kaedah memasak haba kering seperti:-i. ……………………………………………………………………………..
ii. ……………………………………………………………………………..iii. ……………………………………………………………………………..
3. Kaedah memasak haba lembap seperti :- i. ………………………………………………………………………………..
ii. ……………………………………………………………………………….iii. ……………………………………………………………………………….iv. ……………………………………………………………………………….v. ………………………………………………………………………………..
4. Membakar ialah ……………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………….
5. Memanggang ialah ………………………………………………………………………………………………………………..……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
6. Prinsip membakar dan memanggang
Membakar Memanggang
7. Ciri hasil masakan menggunakan kaedah haba kering
Jenis makanan Ciri-ciri hasil masakan
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8. Kelebihan dan kelemahan membakar dan memanggang
Kaedah memasak Kelebihan Kelemahan
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