Breads, cakes, and pies in family meals (1980) [PDF]
, 1980 MscSPEC-MU0MP397Digitized by MU Libraries Digital ...
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Guru pembelajar modul paket keahlian patiseri kelompok kompetensi I: kue fusion, manfaat penilaian dalam pembelajaran [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Fardiah, Evy, Fatmawati, Harnani
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Food Frontiers, Volume 6, Issue 4, Page 1838-1866, July 2025.Across 35 studies, this systematic review and meta‐analysis explored the link between ultra‐processed foods (UPFs) and cognition. For children, higher consumption of UPFs was associated with poorer attention, executive functioning, fluid intelligence, and language; for adolescents, higher UPF consumption was associated with poorer executive functioning,
Lan Nguyen +5 more
wiley +1 more source
Effect of Margarine Replacement by a Low-Saturated Fat Bigel on Puff Pastry Quality
Food and Bioprocess TechnologyAbstract The reduction of saturated fats in the formulation of bakery products has become an important issue in recent years. In this work, puff pastries were prepared from a novel bigel with a low content of saturated fatty acids compared to conventional laminating margarine (control) high in saturated fatty acids.
Christine Steinkellner +2 more
openaire +1 more source
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi G: produk pastry, menghias kue, kue Indonesia dari serelia, komunikasi efektif [PDF]
, 2016 Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Ariatmi, Siti +2 more
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Cooking for small groups (1976) [PDF]
, 1976 MscSPEC-MU0MP412Digitized by MU Libraries Digital ...
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RELEVANSI MATERI PEMBELAJARAN PATISERI DI SMK NEGERI 4 SURAKARTA DENGAN KEBUTUHAN DUNIA INDUSTRI [PDF]
, 2016 Penelitian ini bertujuan mengetahui: 1) Materi yang diajarkan di SMK Negeri 4 Surakarta jurusan patiseri. 2) Tingkat relevansi materi pembelajaran patiseri di SMK Negeri 4 Surakarta terhadap kebutuhandunia industri.
Agustiyani, Evi, Hamidah, Dr. Siti
core +2 more sources
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi J: pengelolaan usaha pastry dan bakery refleksi pembelajaran [PDF]
, 2016 Modul ini menyajikan tentang: lingkup penyelenggaraan usaha makanan, langkah perencanaan usaha pastry & bakery, pengadaan bahan makanan, pengadaan peralatan pastry & bakery, perencanaan menu dan standarisasi produk, fasilitas pendukung usaha pastry ...
Hastuti, Dwi, Saraswati, Endah
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Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.This study was conducted to improve the egg yolk puff (EYP) formulation by substituting butter (B) for lard (L) and investigated the effects of different storage conditions (−18°C, 7°C, and 25°C) on the physicochemical and sensory properties during shelf life (10 days).
Ping-Hsiu Huang +8 more
wiley +1 more source
SUBSTITUSI PURE TALAS PADA PEMBUATAN VOL AU VENTS DENGAN SELAI PARIJOTO (MEDINILLA MAGNIFICA) SEBAGAI APPETIZER [PDF]
, 2021 Vol au vents merupakan puff pastry yang menyerupai panci dengan tutupnya. Sangat kecil (ukuranindividu). Kue klasik diisi dengan campuran saus krim berbasis, biasanya dari ayam, ikan, daging atausayuran.
Adiningrum, Novita Rizkia Putri +1 more
core +1 more source