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BAB 3 [ ERT] :

KUIH TEMPATANDISEDIAKAN OLEH :

KUMPULAN 5

ALEEYA NATASYA BINTI MOHD AZHAR

NUR AFIQAH NAJWA BINTI AZMAN

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ISI KANDUNGAN

• PEMBUNGKUSAN MAKANAN

• SANITASI

• PENGIRAAN KOS

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PEMBUNGKUSAN MAKANAN

 Terdapa !e!erapa "e#$% &'$(

e)paa# *a#+ d$!'#+&'%)e#++'#a&a# !a(a#,!a(a#ere#' %eper$ da'# p$%a#+da# da'# pa#da#-

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CARA MEMBUNGKUS LEPAT

PISANG

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MEMBUAT BAKUL

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 PISANG UNTUK

MENGHIDANG ONDE-ONDE

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SANITASI

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PENGIRAAN KOS

Pengiraan k! "n#"k$en%e&iaan k"i' #e($a#ana&a)a' &engan (enga(*i)kira k! *a'an+k! "$a'

&an k! !a($ingan,

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KOS BAHANBAHAN KERING.

[a] k! *a'anBAHANKERING

KUANTITI KOSSEUNITRM.

 /UMLAHKOSRM.

 Tep'#+ +a#d') .5 + /-012&+ 1-/1

Gara) / 3a) , 1-/1

 Tep'#+ '!$ .5 + /-412&+ 1-/1

$6$ &er$#+ 7 !$"$ 7-712&+ 1-/1

Uda#+ &er$#+ .1 + 75-112&+ 1-85

M$#*a& 9 &'a6$ .-112&+ /-51

Ser!'& &'#*$ , , 1-15

G'6a (a6'% , , 1-15

 J$#a# )a#$% , , 1-18

 J')6a( 7-45

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KOS BAHAN BAHAN BASAH.

BAHAN BASAH KUANTITI KOSSEUNITRM.

 /UMLAHKOSRM.

U!$ &e6ede& / !$"$ 1-012!$"$ 1-01

Ha6$a / ($r$% 1-512!$"$ 1-15Ke6apa par' .1 + /-712!$"$ 1-71

Baa#+ )era( . '6% 7-112&+ 1-/1

$6$ )era( 9 !$"$ 7-112&+ 1-/1

 J')6a( /-15

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CARA MENGIRA KOS BAHAN

MENTAH

 /"()a' k!

  *a'an (en#a' ; &<% !a(a# &er$#+=&<% !a(a#!a%a(

  ; RM7-45=RM/-15

  ; RM.->1

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[*]K! "$a'Ma!a "n#"k (en%ia$kan 0"0"r*a&ak ia)a' 1 2a(,

KOS UPAH

  !$6a#+a# pe&er"a ? )a%a ? &adar'pa( %e"a)

  / <ra#+ ? 7 "a) ? RM7-11

  ;RM@-11

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3K<% %a)p$#+a#;K<% !a(a# ap$ = &<% e6e&r$& =

&<% a$r;RM1-71 = RM1-/1 = RM1-71

;RM1-51

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dK<% ($da#+a#;K<% !a(a# = K<% 'pa( = K<%

%a)p$#+a#;RM.->1 = RM@-11 = RM1-51

;RM4-@1

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 TAMAT