Kitchen Knowledge

8/13/2019 Kitchen Knowledge

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KITCHEN

KITCHEN KNOWLEDGE

KITCHEN DEFINITON

A place and part of building hotel or restaurant hich acti!ities to coo" and pro!idefood and be!erage#

GOOD CONDITIONS OF KITCHEN

La$ out of "itchen not too far fro% the outlet

There is dishashing area There is dishashing %achine

There are rubbish area

There is e&haust fan There are fan

Insect trap

'%o"e detector Good drainage

Hot ater facilities Water h$drant

(ac"s to place) large e*uip%ent+ %echanical e*uip%ent+ "itchen utencil+

glassare+ chinaare Wal",in refrigerator

General store to place) perishable store+ groceries store+ dair$ product

-ire tub

3 TYPES OF KITCHEN

Kitchen 'atelite

E%plo$ee Kitchen .ain Kitchen

KLASIFIKASI DAPUR

Dapur dapat di"lasifi"asi"an dala% / %aca% sesuai dengan u"uran fungsi danruang ling"up pe"er0aann$a sedang"an "lasifi"asi dapur adalah sbb)

Con!entional Kitchen

1ada u%u%n$a terdapat di perusahaan 0asa pela$anan %a"anan dala% u"uran"ecil# -ungsi dan ruang ling"up pe"er0aan dapur ini han$a %en$iap"an 0enis %enutetap 2table d3hote4 dan %enu ban*uet dala% 0u%lah "ecil#

'e%ua %a"anan panas disa0i"an pada suatu te%pat di dapur $ang biasa disenutcounter#

Co%bine 1reparation and -inishing Kitchen
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Dipersiap"an untu" perusahaan 0asa pela$anan %a"anan dala% u"uran %enengah#1ada prinsipn$a pe%bagian ruangan dapur %erupa"an penggabungan antarapreparation and finishing# Dapur tipe ini dibagi dala% 5 blo") hot "itchen 2"husus%a"anan panas4 seperti $ang dila"u"an oleh !egetable coo"+ sauce coo" dan cold"itchen 2"husus %a"anan dingin4 seperti $ang dila"u"an oleh larder coo"+ butcher#

'eparated 1reparation dan -inishing Kitchen

'iste% ini sangat coco" untu" 0asa pela$anan %a"anan s"ala besar# 1e%bagianruangan dapur)

o 6agian pengolahan %a"anan dingin 2larder4

o 6agian pengolahan sa$ur,sa$uran 2!egetable4

Khusus %en$iap"an %a"anan panas seperti "aldu putih 2sapi+ a$a%+ i"an+ ataubouillon4+ sup encer 2bouillon dan conso%%74+ sup "ental 2crea% soup+ !eloute4+national soup+ special soup+ dll#

o 6agian pengolahan sauce 2saucier4

Khusus %e%asa" %a"anan $ang terbuat dari daging,dagingan 2seafood+ a$a%+babi+ "a%bing4 %e%buat sauce penda%ping seperti sauce co"lat 2de%iglace4+ sausputih 2!eloute+ b7cha%el4+ hollandaise8b7arnaise sauce+ saus to%at+ dll#

o 6agian "ue roti 2patisserie4

Khusus "ue+ roti+ ice crea%+ dan dessert#

Con!enience Kitchen

Dipa"ai oleh 0asa pela$anan %a"anan 0adi dengan peralatan) free9er8chiller+%icroa!e o!en+ con!ention o!en+ deep fat fr$er+ se0u%lah sto!e dengan peralatan%asa" $ang tida" terlalu ban$a"#

FOOD COMMODITIES

Herbs and 'pices

:egetable .eat and poultr$

-ish and shellfish

.il" and cheese 1asta

Eggs

Cereals and rice

POTATO DISHES


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Half 6oiled Egg -rench -ried 1otato

.ashed 1otato

Ho%e -ried 1otato O36rien 1otato

L$anaise 1otato Hard 6ron 1otato

Chips 1otato

6a"ed 1otato ith ;ac"ets

METHOD OF COOKING

Gratinating

To gratinate %eans to coo" ith radiant heat fro% abo!e#

>c atsea le!el+ no %atter ho high the burner is turned+ the te%perature of the li*uid illgo no higher#

, In cold ater ith co!er? To allo food to absorb ater and coo" e!enl$ and

to pre!ent toughness and hardness on e&terior surface? 6oil) potatoes+ dried!egetables+ and bones#

, In cold ater ithout co!er? Coo"ing at te%perature under the boiling pointill pre!ent cloudiness? Do not boil) clear stoc"+ clear broth+ %eat 0ellies#

, In boiling ater ith co!er? food coo"s %ore *uic"l$ and %ore !ita%ins%inerals and color are retained? 6oil) !egetables#

, In rapidl$ boiling ater ithout co!er? 'tarch on e&terior of pasta gelatini9esand "eeps pieces fro% adhering to each other? 6oil rapidl$) pasta and rice#

, In boiling ater ithout co!er? To control si%%ering+ first allo bubbling toclose the pores# (educe te%perature and si%%er gentl$? 6oil at beginning) blanched%eat and poultr$#

Deep -r$ing

To deep,fr$ %eans to coo" a food sub%erged in hot fat# @ualit$ in a deep,friedproduct is characteri9ed b$ the folloing properties)

=# .ini%u% fat absorption5# .ini%u% %oisture loss# Attracti!e golden color
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/# Crisp surface or coating

.an$ food are dipped in a breading or batter before fr$ing

Guidelines for deep,fr$ing)

=# -r$ at proper te%peratures5# Don3t o!erload the bas"ets# of the fat ith fresh after each dail$ useB# A!oid fr$ing strong and %ild fla!or foods in the sa%e fat+ it possible# -r$ as close to ser!ice as possible7. 1rotect fat fro% its ene%ies) heat + o&$gen+ ater+ salt+ food particles+

detergent#

'hallo fr$ing

To coo" in a %oderate a%ount of fat or oil in a pan o!er %oderate heat # The%ethod is used for larger pieces of food+ such as chops and chic"en pieces# Ite%sare not tossed b$ flipping the pan as the$ often are in saut7ing#

Is usuall$ done o!er loer heat than saut7ing+ because of the larger pieces beingcoo"ed#

The a%ount of fat depends on the food being coo"ed#

.ost foods %ust be turned at least once for e!en coo"ing

'tea%ing

To stea% %eans to coo" foods b$ e&posing the% directl$ to stea%#

=# >c 25=5f4 the sa%e boiling ater# Hoe!er+ it

carries %uch %ore heat than boiling ater and coo"s !er$ rapidl$# Coo"ingti%es %ust be carefull$ controlled to a!oid o!er coo"ing#

/# 'tea%ing is idel$ used for !egetables# It coo"s the% rapidl$ and %ini%i9esthe dissol!ing aa$ of nutrient that occurs hen !egetables are boiled#

'teing

'aut7 the food in s%all a%ount fat and add s%all a%ount of li*uid# Co!er the foodand ste o!er !er$ a lo heat# It is necessar$ to chec" the consistenc$ of the steedite%+ if too %uch li*uid reduce+ if not sufficient add additional stoc" or ater# Theli*uid is usuall$ ser!ed ith the food as a sauce#


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Note) so%e foods ha!e sufficient ater content alread$ and it is not necessar$ toadd li*uid for the steing process#

1oaching

To coo" in a li*uid+ usuall$ a s%all a%ount+ that is hot but not actuall$ bubbling+te%perature >,F>c# poaching is used to coo" delicate foods such as fish and eggsof the shell#

In stoc" ithout co!er? te%perature >,F>c? fish co!ered ith alu%inu% foil#

In ater ithout co!er? te%perature >,F>c? du%plings+ !ariet$ of %eats#

In ater bath ithout stirring? te%perature B,F>c? in bea"ers and %oulds+ pudding+ti%bales+ ro$al#

In ater bath ith stirring? te%perature B,F>c? crea%s+sauces

(oasting and 6a"ing

To roast and to ba"e %eans to coo" foods b$ surrounding the% ith hot+ dr$ airusuall$ in an o!en# Coo"ing on a spit in front of an open fire %a$ also be consideredroasting#

, (oasting usuall$ applies pri%aril$ to %eats and poultr$#

, 6a"ing applies to breads+ pastries+ !egetables+ and fish# It is %ore generalter% than roasting#

Coo"ing unco!ered is essential to roasting#

.eat is usuall$ roasted on a rac"#

When roasting in a con!entional o!en+ the coo" should allo for une!ente%peratures b$ occasionall$ changing the position of the product#

A con!ection o!en ill pre!ent this for% happening#

6raising

To braise %eans to coo" in s%all a%ount of li*uid+ usuall$ after preli%inar$broning# In al%ost all cases+ the li*uid is ser!ed ith the product as a sauce#

=# 6raised %eats are usuall$ broned first+ such as pan fr$ing#5# 6raising also refers to coo"ing so%e !egetables+ such as lettuce or cabbage+

at lo te%perature in s%all a%ount of li*uid+ ithout first broning in fat+ orith onl$ a light preli%inar$ saut7ing#

# -oods being braised are usuall$ not co%pletel$ co!ered b$ the coo"ing li*uid#

The top of the product is actuall$ coo"ed b$ the stea% held in the co!eredpot#


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/# 6raising %a$ be done on the range or in the o!en# O!en braising has threead!antages)

,


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Coo"ing ith oil or fat %ethods

Are those in hich the heat is conducted to food product b$ oil or fat# 2deep fr$ing+shallo fr$ing8saut7ing4

WHY DO WE COOK FOOD?

There are certain dishes hen so%e or all of the ingredients are eaten uncoo"ed#Hoe!er the %a0orit$ of food are coo"ed or reheated fro% a coo"ed condition priorto ser!ice# I%portant reasons for coo"ing food are to destro$)

.an$ of the food spoilage %icro,organis%#

Disease,producing pathogenic %icro,organis%#

1arasites that ere naturall$8originall$ present#

The che%ical and ph$sical changes that occur during coo"ing operations are !er$co%ple& and be$ond the scope of this te&t but %a$ be !ieed as)

1h$sical changes in te&ture# Che%ical changes in fla!or and odour#

Che%ical changes in color#

Che%ical changes in nutriti!e !alue#

Generall$ food is coo"ed hen heat is transferred fro% a heat source+ 2e#g# sto!e4through to the e&terior of food stuffs b$ one or %ore of the folloing %echanis%)

Conduction Con!ection

(adiation

ISTILAH-ISTILAH BAHAN

BAHASA LANGUAGE BAHASA LANGUAGE

Wortel

Kentang

Labu sia%

Tauge

;a%ur

6eng"uang

Te%pe

Co%brang

Carrot

1otato

Gurd

6ean sprout

.ushroo%

a%bie%

6ean ca"e

Articho"e

To%at

Ke%bang "ol

Terong glati"

'ai hi0au

;agung

Ti%un suri

Leng"uas

6aang daun

To%ato

Caul$ floer

Egg plant

Green cabbage

Corn

1assion fruit

Galling ale

Lee"


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6aang %erah

Ti%un

Kol8"ubis

Labu "uning

(ebung

;a%ur %erang

'u"un

;ahe

6aang 6o%ba$

6aang goreng

6unga pala

Lada hita%

;inten

;eru" bali

'e%ang"a air

Duren

Talas


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Terasi udang

Has dala%

6ebe"

:etsin

6elut

Asa% 0aa

Cabe papri"a

Ketu%bar

'ala%

;eru" nipis

Keru" sun"is

Nanas

'ao

Leng"eng

Alpu"at

Kacang polong

Kacang bogor

Kan0i

1utih telur

Kelapa


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Kepiting

I"an tong"ol

Cabe %erah

Ke%iri

Crab

Tuna fish

(ed pepper

Candle nut

Cu%i

6andeng

Cabe rait

'*uid

Herring

Ca$enne pepper

BASIC VEGETABLE CUTTING

Choffinade8sred) shredd

;ulienne8%atch shape) %atchstic" shape 2c% & =%% & =%%4

6runoise8s%all dice) s%all dishes 2= %% s*uares4

;ardiniJre8finger cut) baton8balo" shape 25c% & =c% & =c%4

6atonette) baton shape 25c% & =c% & =c%4

-inger cut) cut into finger si9e

.acedoine8dice) cube si9e =c% s*uares

1a$sanne) rectangular thin slice 2=c% & =c% & =%%4

Losagne) dia%ond shape 2=c% & =c% & =%%4

1arisienne8round shape) round s%all shape

Oli!ette) oli!e shape

Turning) barrel shape+ nature+ chateau

Chop) %inced into !er$ s%all shape

'ection) cut into + + =8+ =8F+etc

-rench cut) cut into slice ith the angle of /Bo

BASIC MEAT CUTTING

Escalope) ide thin slice

.edaillon) round flat shape E%ince) thin finger shape

.inced) ground %eat

Chop8cote) rib bone ith bone .ignon


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BASIC FISH CUTTING

-illet) flesh of fish ithout bones nor s"in

'upre%e) ta"en fro% fillet cut into ide

Darne) cut across the hole round fish

Gou0on) finger cut across the fillet of round fish Troncon) angle cut fro% fillet of flat fish+ to pro!ide large cut

En paupiete) rolled fish fillet 6utterfl$

MENU

A listed of prepared dishes a!ailable to a custo%er A %enu or a bill of fare is a list of prepared dishes of food+ hich are to a

custo%er

KINDS AND TYPES OF MENU

6$ the ser!ing ti%e of food or %eal ti%es

6$ the %ethod of selling food

6$ the particular condition of people

SPECIAL PARTYS MENU

These are %enu for ban*uets and parties of all "inds# The person of the hotel incharge of ta"ing the guests ishes and %enu suggestions+ has to be able to consult

the guest as the guests ishes are so%eti%e not practicable# He has to consider thecapabilit$ of "itchen and ser!ice staff+ as ell as si9e of the "itchen and restaurant#

The guest li"es to be ad!ised+ but the ishes+ e&tents and !arieties can be such+ thatthe chef of e!en the longest e&perience %a$be called upon to create a %enude%anding ne approach# It %a$ be the featuring of !arious foods or courses ofso%e particular range of ines#

ADDITIONAL PAYMENT

-loral decoration 'pecial %enu printing Orchestra

In!itation cards 1lace,na%e cards

Table plan

Hire roo%s 'pecial decorations+ etc#

COURSES OF MENU (FRAME)

'"eleton %enu


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-ourteen courses

Thirteen courses

.odern %enu

'i& courses

-i!e corses

-our courses

SIX COURSES MODERN MENU

Cold appeti9er 'oup

Entr7e

.ain course 'eet

Dessert

FOUR COURSES MODERN MENU

Appeti9er

'oup

.ain course) %eat+ fish+ or poultr$+ potatoes dishes and !egetable

Dessert

CONSIDERATION IN COMPILING MENU

No repetition

:ariet$) %aterial+ color+ preparation

'eason

1ricing of %enus

Nationalit$ and "ind of guests

The right garnishing to the right dish

The capabilities of "itchen staff+ si9e+ and e*uip%ent of "itchen

The capabilities of "itchen staff+ si9e+ and e*uip%ent of dining roo%

Te&ture of courses+ ording of %enus

(ecipes and calculation) costs+ profits


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KINDS OF MEALS

6rea"fast %enu) Continental 2European4+ English+ A%erican+ Indonesian+ etc#

Luncheon %enu) nor%all$ to / course

Tea %enus) bread+ butter+ 0a%+ hone$+ pastries+ fruit salad+ tea+ ice crea%

Dinner %enus) %ain %eals to => courses 'upper %enus) lighter dishes than for luncheon and dinner

6an*uet %enus and functions) depends on the ishes of the custo%er Light buffet and coc"tail part$) canap7s+ finger toast+ snac"s+ and sausages#

-ull buffet) large cold !ariet$ ith 5 or ar% dishes

FOURTEEN COURSES SKELETON MENU

'oup) 1uree+ CrJ%e+ 1otage

-ruit coc"tails+ -ruits+ -ruit 0uice+ 'hellfish+ 'hellfish Coc"tail+ Hors d3oeu!re

'%o"ed+ Hors d3oeu!re -arinaceous

Eggs -ish

Entrees) .eat ga%e or poultr$ hich is not grilled or roasted

(oasts Grills

Cold buffet) 'al%on+ lobster+ crab+ etc#

:egetables+ potatoes 'eets

'a!ories Cheese Dessert) fresh fruit of all "ind and nuts

THIRTEEN COURSES SKELETON MENU

Coc"tail+ -ruit+ Delicacies 2Ca!iar+ O$sters+ 'nails+ 1ran4

'%o"ed 2'al%on+ Trout+ Ha%+ 'ala%i+ 'ausages4 Hors d3oeu!re

'oup) clear+ cold

-ish Entr7e

(ele!e 2this is usuall$ a 0oint hich is car!ed and coo"ed b$ !egetables

potatoes4 'orbet) this is lightl$ fro9en ater ice fla!ored ith a li*ueur cha%pagne and

ser!ed ith a afer# (ussian cigarettes are often during this course# (oast

Cold dish

'eet 'a!or$

Cheese

Dessert) fresh fruit of all "inds


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KLASIFIKASI SOUP

Clear 'oup 26ouillon+ Conso%%e4

6ouillon) beef bones+ %irepoi&+ bris"et+ broned onion+ ater

Conso%%7 %eat) ground beef+ %irepoi&+ egg hite

Thic" 'oup 2:eloute+ Crea%+ 1uree :egetable+ Cut :egetable4

:eloute) butter+ hite stoc"+ blond rou&+ crea% !egetable

Crea%) butter+ !egetables+ thic"ening agent 2tepung M susu4+ hite stoc"+ liaison2crea% M egg $ol"4

1uree !egetables) stoc"+ thic"ening agent+ !egetables itself

Cut !egetables) pa$sanne soup+ broth

'pecial 'oup

'oup $ang dibuat dengan %etode "husus dan %engguna"an %etode $ang "hususpula+ contoh) bis*ue+ bouillabaise

National 'oup

INA ) 'oto A$a% 1a%e"asan .adura

ITA ) .inistrone

-(A ) 6ouillabaise 2 seafood4+ .atelote 2fresh ater fish4

;1N ) 'u"i$a"i

IND ) .ull$gataan$

.enurut teori sup %e%pun$ai arti)

-ood in li*uid fro%+ containing the e&traction of %an$ !ariet$ of food+ both ani%aland !egetable originated#

'up dapat berte"stur "ental ataupun encer#


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=# White rou&5# 6lond rou 6ron rou&

6eurreu %anie

Deguna"an sebagai 9at pengental $ang cepat prosesn$a $aitu dengan%enca%pur"an butter luna" / bagian dengan tepung terigu bagian+ diuleni hingga%en0adi adonan $ang terca%pur dengan bai"# Dibentu" u"uran sebesar "elereng#

'lurr$8hite ash

Ca%puran antara tepung terigu dengan air8anggur#

;a$9ee

Ca%puran 9at pati 2starch4 seperti %ai9ena+ arro root+ tepung beras+ tapiocadengan air dingin#

Liason

Ca%puran crea% dengan telur#

'up dapat disa0i"an sebagai %a"anan uta%a apabila isin$a ban$a" dan%engandung daging# Ada beberapa te"ni" dala% pe%buatan sup $ang bai")

Tida" boleh %e%beri %erica pada aal proses pe%asa"an "arena a"an%enga"ibat"an "aldu %en0adi "eruh dan aro%a $ang pedas dan bau $ang tida"ena"#

Hati,hati apabila %e%beri"an gara% di aal proses pe%asa"an "arena sup a"ansusut sehingga apabila "eban$a"an a"an %enghasil"an sup $ang asin#

Guna"an bahan $ang segar#

Tida" boleh di%asa" secara %endidih#

Dapat %engguna"an bahan $ang sisa untu" %e%buat puree sup agar e"ono%is#

TUGAS DAN TANGGUNG JAWAB

CHIE- COOK8EEC


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.e%buat forecasting dala% hal budget .e%buat catatan,catatan %engenai infor%asi $ang didapat dari ta%u

2co%plaint+ co%pli%ent+ dll#4 serta %e%bahasn$a dengan ana" buahn$a .e%pertahan"an food cost agar ada pada "isaran budget $ang sudah

ditetap"an# .engaasi se%ua "egiatan %ulai dari peneri%aan barang+ pen$i%panan+

pengeluaran+ pengolahan+ pen$a0ian+ "ebersihan dapur+ "erapuhan dapur+agar dapur ber0alan dengan efe"tif dan efisien# 'egala "egiatan $ang%engha%bur"an bahan dan a"tu dihilang"an#

.e%bina hubungan bai" di antara sesa%a "ar$aan dapur "hususn$a dan

hotel u%u%n$a#

'O


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Continental 6rea"fast

'uch as) plain bread or toast+ butter+ !ariet$ of 0a% 2straberr$+ pineapple+%ar%alade4+ tea+ coffee+ fresh %il"#

A%erican brea"fast

'uch as) plain bread or toast+ butter+ !ariet$ of 0a%+ !ariet$ of fresh fruits 2slice ofpapa$a+ slice of pineapple+ slice of banana4+ !ariet$ of 0uices 2orange+ pineapple+to%ato+ papa$a+ grapefruit4+ egg dishes 2sunn$ side up+ o!er eas$+ turn o!er+ plaino%elette+ scra%bled egg+ poached egg+ boiled egg4+ sereal 2oat %ill+ rice crispies+corn fla"e4+ %eat 2slice of s%o"e bacon+ slice of s%o"e ha%+ slice of sausage4+be!erages 2tea ith crea%+ coffee ith crea%+ o!altine+ Nescafe4

PASTRY SECTION

6read) plain bread+ bron bread+ -rench bread+ rolled bread+ croissant

Ca"es) fruit ca"e+ edding ca"e+ blac" forest ca"e 1ies) apple+ pineapple

1i99as Ice crea%) chocolate+ !anilla+ straberr$

LARDER SECTION

6ertugas)

.e%buat saus dingin seperti %a$onnaise+ -rench dressing+ tartar sauce

.en$iap"an salad sebagai appeti9er8penda%ping %a"anan

.e%buat appeti9er dan %en$a0i"ann$a seindah %ung"in

.e%buat hiasan,hiasan dari sa$uran atau buah,buahan untu" buffet atau "eperluanlain

.en$iap"an %a"anan "ecil untu" "eperluan coc"tail part$+ seperti canap7+sandiches

.en$i%pan %a"anan $ang sudah %atang "arena a"an dibuat selan0utn$a ataupunsisa %a"anan dari suatu %enu

.enghias dan %ende"or %a"anan untu" "eperluan buffet seperti %e%buatgalantine+ pate+ dll#

Cold salad

Cold appeti9er Cold sauce 2%a$onnaise+ !inaigrette4

Cold soup

Canap7s


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-ruit car!ing :egetables car!ing

6utter car!ing

Ice car!ing

LARDER COOKERY

Larder adalah salah satu bagian di dapur $ang %en$i%pan dan %endistribusi"an%a"anan+ bertugas %e%buat)

'alad dan berbagai %aca% saus dingin $ang terbuat dari %a$onnaise dan

-rench dressing !inaigrette 1engolahan daging,dagingan untu" "eperluan sause section atau bagian lain

$ang %e%butuh"an daging .e%buat hiasan,hiasan untu" "eperluan buffet dan ban*uet seperti)

!egetable fruit car!ing+ ice car!ing+ aspic+ 0ell$+ chaudfroid+ galantine+ pates+cold pies#

1en$usunan buffet8ban*uet displa$# .e%buat dan %en$a0i"an fruit bas"et dan cheese board#

.e%buat "eperluan coc"tail part$ seperti canap7+ sandich+ filling untu"

bouchees# .e%buat appeti9er atau special appeti9er seperti) s%o"ed sal%on+ foie grass

:ariasi dari %a$onnaise)

.ousseline sauce

= lt %a$onnaise dica%pur dengan lt hipped crea%

Chantill$ sauce

= lt %a$onnaise dica%pur dengan 5 dl hipped crea%

Green sauce8sauce !erte

= lt %a$onnaise dica%pur dengan =5B gr ba$a% $ang dihalus"an+ B> gr choppedparsle$ dan 5> gr tarragon#

Curr$ sauce

= lt %a$onnaise dica%pur dengan > gr curr$ poder

Coc"tail8cal$pso sauce

= lt %a$onnaise dica%pur dengan 5 dl to%ato "etchup+ sedi"it brand$ dan sedi"itTabasco#

(e%oulade sauce


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= lt %a$onnaise dica%pur dengan B> gr chopped parsle$+ B> gr chopped gher"in+ >gr chopped capers+ dan > gr chopped ancho!$#

ENTREMETIER SECTION 2VEGETABLE COOK)

6ertugas)

=# .e%buat berbagai 0enis "aldu5# .engolah %a"anan $ang terbuat dari sa$uran+ pasta $ang diguna"an untu"

side dishes## .e%buat berbagai %aca% soup/# .en$iap"an "eperluan brea"fast

:egetable) carrot+ string bean+ caul$ floer + green peas+ broccoli+ potatodishes

-ish dishes .ain dishes

VEGETABLE COOKERY

'TOCK8KALD

Labour Cost ) 5B

O!erhead Cost ) 5>


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Net 1rofit ) =B

Total ) =>>

;i"a food cost Q />

Kesalahan ad%inistrasi 1e%belian barang tida" %elalui supplier

In!entor$ bulanan8%ingguan tida" ber0alan

1e%borosan Ke"eliruan

MACAM-MACAM MENU

Ala carte %enu

'usunan %enu dengan satu harga pada setiap %a"anan

Table d3hote %enu

'usunan %enu leng"ap %ulai dari appeti9er sa%pai dessert dengan satu harga

Toda$ special %enu

;enis %enu $ang dita%pil"an sea"tu,a"tu8setiap hari+ %is) %enu special ultah

Chef suggestion %enu

.enu $ang dibuat chef dengan tu0uan untu" %e%perguna"an bahan,bahan $angsudah tersi%pan la%a8ha%pir "adaluarsa

6an*uet special %enu

.enu $ang "husus dicipta"an untu" function

SYARAT PENUSUNAN MENU

;enis %a"anan harus berane"a raga%+ ber!ariasi supa$a tida"%e%bosan"an

.a"anan $ang di0ual harus disesuai"an dengan selera ta%u $ang diharap"andatang#

Dala% susunan %enu 0angan ada pengulangan dari bahan %entahn$a8dala%

"o%posisi arna $ang sa%a# Cara %enulis %enu harus 0elas+ %udah dibaca dan di%engerti

Tida" boleh ada coretan8tulisan dengan tangan Daftar %enu harus di0aga "ebersihann$a#

'ebai"n$a pen$usunan %enu berdasar"an %enu s"eleton $aitu %ulai

appeti9er sa%pai be!erage Dapat 0uga di"o%binasi"an dengan daftar %inu%an#


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Daftar harga harus 0elas tertera 2"ecuali untu" ban*uet %enu4# Dapat dipa"ai sebagai %edia pro%osi perusahaan#

Diusaha"an han$a %encantu%"an 0enis %a"anan $ang bahan %entahn$a

%udah di dapat di pasaran 1en$usunan %enu secara terpisah sesuai dengan a"tu %a"ann$a+ %is)

brea"fast+ lunch+ dinner# 1e%buatan daftar %enu dibuat sede%i"ian rupa sehingga %enari" dan dihias

seindah %ung"in# 1erubahan dala% %enu 0angan serba %endada"8dinai""an hargan$a

sea"tu,a"tu tanpa %e%perhitung"an resi"o "eluhan dari pelanggan#

CONTOH APPETIER

'hri%p Coc"tail 'hri%p a!ocado coc"tail

(oll ha% asparagus

'%o"ed beef ith papa$a Tuna fish salad

'ea food coc"tail -oie grass

Canapes

Cole sla 'tuffed egg

Hu9ar in salad

A!ocado pear coc"tail Chic"en ing

Cheese finger .eat ball 6utter ballen

1angsit goreng 'io%a$

1astel goreng

1otato fritter Corn fritter

Lu%pia goreng

1e%pe"

(u0a" uleg Asinan 0a"arta

Karedo"

MACAM-MACAM SOUP

Conso%%7

Clear %i&ed !egetable soup Clear spinach soup

Clear caul$ floer soup

Clear string bean soup

Clear green peas soup Crea% chic"en soup


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Crea% %ushroo% soup Crea% green peas soup

Crea% seet corn soup

Crea% asparagus Crea% o&tail soup

.inestrone soup (ed bean soup

6eef sausages soup

Green bean soup Chic"en noodle soup

-rench onion soup

.utton broth .i&ed !egetable soup

To%ato crea% soup

6ouile baise soup

Goulash soup Chic"en broth

SAUCE

'uatu cairan $ang "ental dengan rasa $ang tepat le%but dan halus rupan$a#Diperguna"an sebagai peleng"ap rasa dari %aca%,%aca% stea"+ 0uga untu"%e%perindah per%u"aan daging dari stea" sehingga %ena%bah selera $ang%elihatn$a#

;ENI' 'A


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Crea% sauce) untu" poached fish+ boiled !egetables

:ELO


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Colour

1ortion

1rice

SEJARAH MENU

.ulai di"ena" tahun =B+ .%e La Chanceliere %e%per"enal"an %enu ban*uetuntu" perta%a "ali "epada Louis I:# 'ebelu% abad :III single %enu disebutRE&ritauS# Aal abad =F+ .# 6oulangere pada tahun =B %e%bu"a restoran baru di1aris dengan %e%asang poster %enu di depan restorann$a+ $ang tercantu%u%u%n$a adalah soup# Dari data diatas itulah din$ata"an sebagai ala carte %enu didunia $ang perta%aS#

FORMULA PERBANDINGAN KITCHEN DAN RESTAURANT

KITCHEN ) />

(E'TA

PERSONALIA

(an"+ duties+ structure+ function

;ob description ;ob specification

(ecruit%ent ;ob assign%ent 1erfor%ance+ e!aluation

Tea% or"+ e!aluation

RUANG

Lo"asi


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.as$ara"at .one$

Willingness to spent

TEMPAT PENJUALAN

T$pe of restaurant

E&tend of %enu

.enu pricing T$pe of ser!ice

Lo"asi

BIAYA

(ecipe and dish costing

'elling price Cost of total food 'tandard food cost

'tore re*uisition

Direct purchasing Cost of food consu%ed

In!entor$ Ad0ust%ent

Cost of food sold

-ood sales Cost ratio

BAHAN DASAR

@ualit$ and *uantit$ of food co%%odit$ (ecei!ing sheet credit %e%o

1urchase re*uisition order

'tandard purchase specification 'tandard $ield test

PRODUCT

@ualit$ of food

E$e+ nose+ %outh

.enu anal$sis

.eal reportation

@uantit$ of food

Custo%er count


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'lip order

Guest slip

'tandard recipe

'tandard portion

.enu

STANDARD RECIPE

Documents

Kitchen Knowledge