larder dan production

8/13/2019 Larder Dan Production

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BAB 2 : ASAS POTONGAN DAN BENTUK

BRUNOISE

Berbentuk kiub kecil 3mmx3mmx3mm

Lobak,celery,leek

SMALL DICE Berbentuk kuib kecil

3mmx3mmx3mm

MEDIUM DICE

inch inch inch.

LARGE DICE inch inch inch


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JULIENNE 3mmx3mmx6cm

Lobak,celery,leek

BATONNET

6mmx6mmx6cm

lobak

PAYSANNE Berbentuk segi

empat sama yangnipis

DICING

Semua jenis sayur-sayuran


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SLICING Lobak dan kentang

CHOPPIN

dicincang halus ataukasar

TOURNE

Potongan iniberbentuk oblong.Sesuai untuk kentangdan lobak merah.Anggaran panjang50mm. Potong danbentukkan kepada 7bahagian disekelilingnya.

FLORET

Tiada saiz yang tetap.

VICHY

Potongan miring

dengan ketebalan 0,5cm.


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PENYEDIAAN STOK SAYURAN

METHOD AND PROCEDURE:

1 Tumis bawang , bawang putih,celery dan leek dengan menggunakan olive oil selama5minit.

2 Kemudian masukkan bahan lain ke dalam bahan tumisan tadi.

3 Masak dan renehkan stok tadi selama 30 hingga 45 minit.

4 Tapiskan stok tersebut dengan menggunakan china cap bersama beberapa helaicheesecloth.

5 Sejukkan, kemudian simpan stok tersebut ke dalam chiller.

RECIPE DETAIL AND COST CARD

Menu item Stok sayuran

Yield 1

Meal period Untuk sos

Portion size 1cup

No Ingredient Qty Unit

1 Air biasa 1 Liter

2 Garlic 15 g

3 Leek 125 g

4 Mushroom 250 g

5 Fennel 60 g6 Olive oil 15 ml

7 Onion 250 g

8 Celery 125 g


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POTATO/STARCH

Kentang tepung kanji, juga dikenali sebagai "kanji kentang," adalah bahan utama dalam

baking Scandinavia. Sejak tepung gandum adalah untuk masa yang lama barang mewah di

Scandinavia, sukar untuk berkembang dan biasanya itu yang diimport dari kawasan yang

lebih panas, Scandinavia bergantung lebih banyak kepada kanji ubi hardier dan tepung

boleh dihasilkan dalam negara.

Tidak seperti tepung kentang (yang kerana rasa kentang yang kukuh dan berat badan

yang lebih berat tidak boleh digantikan dengan kanji kentang dalam barangan dibakar ) ,

kanji kentang tepung / kanji kentang mempunyai rasa yang neutral , dan merupakan pilihan

yang sangat baik untuk sos penebalan , gulai, stews , dan sup. Ia juga menghasilkan unggul

tepung bebas kek span, untuk ia menyerap dan mengekalkan kelembapan pada tahap yang

jauh lebih besar daripada tepung gandum dan menghasilkan kek dengan tekstur yang lebih

ringan.

Kanji tepung kanji kentang / ubi kentang adalah gluten bebas (tidak seperti sesetengah

jenama tepung kentang, yang mungkin mengandungi gandum). Bahan halal jagung bebas ,ia juga biasanya digunakan oleh tukang masak Yahudi di tempat tepung dan tepung jagung

semasa Paskah.

Kebanyakan kedai-kedai runcit Amerika dan pasaran Scandinavia khusus membawa

jenama Swan kanji kentang, dipasarkan sebagai " Kentang Kanji Tepung . " Ener- G

memasarkan sebagai " Kentang Kanji Tepung " juga. Anda juga boleh mencari ia dilabelkan

sebagai " Kanji Kentang " dari pengedar termasuk Red Mill Bob, Manischewitz , Barry Farm,

dan Makanan Authentic .


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BAB 3 : STOCK DAN SOS


Menu item Chicken stock

Yield 1

Meal period Untuk sos

Portion size 1 cup

No Ingredients Qty Unit

1 Chicken bones 6 Kg

2 Cold water 12 Liter

3 Onion 500 g

4 Carrot 250 g

5 Celery 250 g

6 Bay leaf 1 nos7 Thyme stems 1 nos

8 Peppercorns 5 nos

9 Parsley stems 8 nos

10 Whole cloves 2 nos

METHOD AND PROSEDURE

1 Bilas tulang menggunakan air biasa

2 Untuk mencelur tulang, masukkan tulang tadi ke dalam pot bersama dengan air

biasa, kemudian didihkan bahan tadi. Buang air tadi dan bilas.3 Masukkan tulang tadi ke dalam pot bersama air biasa , kemudian didihkan.

Kemudian renehkan bahan tadi dan skim the scum.

4 Masukkan mirepoix dan bahan bahan sachet

5 Renehkan bahan tadi dengan masa yang telah ditetapkan .skim the scumsekerap yang mungkin. Ayam:3-4jam. Tambahkan air jika perlu.

6 Tapis stok tadi dengan menggunakan china cap dan beberapa helaicheesecloth.

7 Sejukkan stok tadi kemudian simpan di tempat sejuk.


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BROWN STOCK


Menu item Brown stock

Yield 1

Meal period Lunch/dinnerPortion size 1 cup

Prepared by


1 Tulang lembu 1 Kg

2 Bawang 1 Biji

3 Carrot 2 Buah

4 Daun bawang 2 Buah

5 Saderi 1 Batang

6 Lada 6 Butir7 Bouquet garni 1 Ikat

8 Tomato paste 2 sudu

9 Air 2000 ml


1 Masukkan tulang lembu dalam pinggan tahan panas . Panggang dalam oven suhu200 darjah Celsius selama 20 minit . Taburkan bawang , lobak merah , saderi , dandaun bawang . renjiskan dengan sedikit air hingga basah , lalu panggang lagi selama20 minit .

2 Pindahkan tulang beserta sayur-sayuran ke dalam periuk , tambah 2,000 ml air , 6butir lada , 1 ikat bouquet garni dan tomato paste . Masak di atas api kecil selama 3-4jam .

3 Buang buih / kotoran yang mengapung di atas permukaan air rebusan

4 Tapiskan , tekan ampasnya menggunakan sudu agar sari pati larut . Buangampasnya. Stok siap untuk digunakan .


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FISH STOCK



1 Celur tulang ikan di dalam air panas untuk membuang kotoran.

2 Masukkan kesemua bahan ke dalam periuk stok

3 Rendidihkan campuran tersebut selama 30 hingga 40 minit. Perahkan lemon kedalam stok tersebut.

4 Tapis stok dengan menggunakan kain maslin.

Menu item Fish stock

Yield 1Meal period Lunch/dinner

Portion size 1 cup


1 Tulang ikan 4 kg

2 Air sejuk 5 liter

3 White mirepoix 450 gm

4 Sachet depices 1 bunjut

5 Lemon 1/2 biji


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ROUX

Salah satu kaedah memekatkan sos adalah dengan penggunaan agen pemekat dan

salah satunya adalah roux. Roux merupakan kombinasi tepung gandum dan lemak pada

kuantii yang sama dan dijadikan pes . roux dibahagikan kepada 3 jenis :

1. White roux ( roux putih )

2. Pale roux ( roux putih kuning )

3. Brown roux ( roux perang )


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BAB 3 : STOCK DAN SOS

BERNAISE


Menu item Bernaise sauce

Yield 1

Meal period Lunch/dinner

Portion size 1 cup


1 Butter 50 g

2 Shallots 3 g

3 Cider vinegar 25 ml4 Tarragon 2 ml

5 Blackpeppercorns 3 no

6 Egg yolks 3 nos

7 Salt 1

8 Lemon juice 1

9 Parsley 3

METHOD AND PROCEDURE

1 Campurkan shallots ,vinegar,tarragon dan peppercorns ke dalam saucepan,kemudian didihkan sehingga ia berkurangan . Sejukkan.

2 Masukkan egg yolks ke dalam bowl, pukul rata.3 Kacau campuran dengan menggunakan hot-water bath , kemudian sambung pukul

campuran tadi sehingga pekat dan berkrim.

4 Keluarkan bowl dari hot-water bath . dengan menggunakan laddles, perlahan-lahanmasukkan clarify butter suam tadi. Masukkan sedikit demi sedikit. Jika sos menjaditelalu pekat sebelum kesemua clarify butter dimasukkan , tambahkan sedikit juslemon.

5 Tapis sos dengan menggunakan cheesecloth.

6 Seasoning dengan salt , beberapa titisan lemon juice. Masukkan chopped parsleydan tarragon.

7 Hidangkan sos dalam keadaan suam. Sos ini hanya bole bertahan selama 1

setengah jam sahaja.


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BLACK PEPPER SAUCE


Menu item Black pepper sauce

Yield 1


Portion size 1 cup


1 Garlic 2 Biji

2 Onion /12 Biji

3 Butter 2 Sudu

4 Flour 2 Sudu

5 Fresh milk 125 ml

6 Water 125 ml

7 Chicken stock 1/2 Cup

8 Black pepper corn 2 Sudu

9 Dark soy sauce 1 Sudu

10 Olive oil 2 Sudu

METHOD AND PROCEDURE1 Heat up olive oil & saut garlic until fragrant.

Add in big onion & continue saut for another minute until changing color slightly.Puree it in blender.

2 Melt butter, add in flour & stir quickly to dissolve into smooth paste.Gradually add in milk and stir quickly until smooth.Once boiled, add in chicken stock, onion+garlic paste, black pepper, soy sauce &salt.Cook to your preferred consistency, adding water if necessary.

3 Serve with roasted chicken or beef steak.


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MUSHROOM SAUCE


Menu item Mushroom sauce

Yield 1


Portion size 1 cup


1 Butter 100 g

2 Onion 50 g

3 MUSHROOM4 Shitake(fresh) 50 g

5 Button(fresh) 50 g

6 Portabello(fresh) 50 g

7 Shitake(dry) 30 g

8 Button(can) 30 g

9 Flour 50 g

10 Fresh milk 250 ml

11 Salt 5 g

12 Pepper 5 g

13 Cooking cream 100 ml

14 Dry herb 3 g15 Chicken stock(liquid)

500


1 Melt the butter in the sauce pan , sautee the onion and herb.put in all themushroom,stir untill if firm. Left some mushroom for garnishing .

2 Pour in chicken stock and fresh milk. Make a roux from the left butter and flour

3 Thicken the soup by using the roux and adjust the seasoning . pous in cream .

4 Using food blender , blend the soup into thick cream liquid consistency. Chopped theleft over mushroom and use as a garnish .


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BARBEQUE SAUCE


1 Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring

until ingredients are completely incorporated2 Reduce heat to low and gently simmer until flavors have melded and sauce has

thickened enough to coat the back of a spoon, about 30 to 40 minutes.

3 Remove from heat and let cool to room temperature. If not using right away, cover andrefrigerate for up to 2 weeks


Menu item Barbecue sauce

Yield 1


Portion size 1 cup


1 Ketchup 1 1/2 cup

2 Dark brown sugar 1/2 cup

3 Garlic 3 pieces

4 Cider vinegar 3 tbs5 Worcestershiresauce

3 tbs

6 Paprika 1/2 ts

7 Black pepper 3/4 ts

8 Celery salt 1/4 ts

9 Water 1/2 cup


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BECHAMAL


1 Panaskan susu ,bawang putih dan bawang pique .

2 Kacau sehingga mendidih .

3 Masukkan roux yang telah dicampurkan dengan sedikit air susu.

4 Kacau sehingga pekat dan matikan api.


Menu item Bechamal


Portion size 1 cup


1 Susu 125 ml

2 Garlic 4 Biji

3 Roux 2 Sudu

4 Butter 2 Sudu

5 Onion pique 1 Biji


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BAB 4:SUP (CLEAR SOUP)


Menu item Chicken soup

Yield 1

pMeal period Lunch/dinner

Portion size 1 cup


1 Butter 55 g

2 Onion 2 sticks

3 Carrot 2 sticks

4 Flour 25 g

5 Chicken stock 1.2 liter

6 Ayam 450 g

7 Parsley 1 sudu

8 Black pepper 1 sudu

9 Salt (chopped) 1


1 Melt the butter in a large saucepan over a medium heat and gently fry the onions,celery and carrots until they start to soften.

2 Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixtureto the boil, stirring as you do so. Season, to taste, with salt and freshly ground blackpepper, then reduce the heat until the mixture is simmering and simmer for 10minutes, until the vegetables are tender.

3 Add the cooked chicken and cook until heated through. Season, to taste, with saltand freshly ground black pepper. Stir in the parsley and serve.


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Menu item Consomme

Yield 1

pMeal period Lunch/dinnerPortion size 1 cup


1 Beef stock water 4 1

2 Minced beef 500 g

3 Onion 100 g

4 Celery 85 g

5 Carrot 85 g

6 Eggs shell 2 nos7 Onion brule 100 g

8 Bay leaf 1 g

9 Pepper corn 7 nos

10 Thyme 1 stlk

11 Parsley steam 1 nos

12 Clove 4 nos

13 Eggs white 100 g


1 Cut the vegetables into brunoise.brown the onion ( onion brule )

2 Mix all the ingredient with minced beef include eggs shell and onion brule . make itlike a patties mixture.

3 In a stock pot put the mixture in and slowly pour the water.try not to break the beefmixture course it gonna make the soup cloudy . simmer the soup for about 1-2hours.

4 Skim the scum and slowly remove all the meat mixture from the soup . use themuslin cloth to strain the soup. Try to get a really clear soup . Adjust the seasoning.


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CREAM SOUP



1 Peel the prawn and shrimp . head and shell reserved.heat the oil in the sauce pan,then sautee the prawn and shrimp until its cook . keep 1 nos of prawn for garnishing .

2 Heat the pan , sautee the mirepoix , garlic and bay leaf . in the mean time roasted thehead and shell into the oven untill golden colour around 10 min 180c

3 Put tomato paste ,stock/water ,rice and bring to boiled in medium heat . put the prawnand the shell and bring the simmer. Remove from heat and let it cool a little bit . blenduntill smooth then strain on a coarse sieve .

4 Bring back to simmer. Adjust the seasoning and add cream . use the left over prawnas a garnishing when served the soup .

Menu item Cream of mushroom

Yield 1


Portion size 1 cup


1 Large prawn 2 Nos

2 Shrimp 50 g

3 Onion 30 g

4 Celery 30 g

5 Carrot 30 g

6 Garlic 10 g

7 Bay leaf 1 Nos

8 Tomato paste 1 Tsp

9 Rice 15 g

10 Cream 30 ml

11 Salt 5 g

12 Pepper 3 g

13 Fish stock/water 250 ml

14 Olive oil 30 ml


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1 Peel the prawn and shrimp . head and shell reserved.heat the oil in the sauce pan,then sautee the prawn and shrimp until its cook . keep 1 nos of prawn for garnishing .

2 Heat the pan , sautee the mirepoix , garlic and bay leaf . in the mean time roasted thehead and shell into the oven untill golden colour around 10 min 180c

3 Put tomato paste ,stock/water ,rice and bring to boiled in medium heat . put the prawnand the shell and bring the simmer. Remove from heat and let it cool a little bit . blenduntill smooth then strain on a coarse sieve .

4 Bring back to simmer. Adjust the seasoning and add cream . use the left over prawnas a garnishing when served the soup .


Menu item Prawn bisque-demoglace

Yield 1


Portion size 1 cup


1 Large prawn 2 Nos

2 Shrimp 50 g

3 Onion 30 g

4 Celery 30 g

5 Carrot 30 g

6 Garlic 10 g

7 Bay leaf 1 Nos

8 Tomato paste 1 Tsp

9 Rice 15 g

10 Cream 30 ml

11 Salt 5 g12 Pepper 3 g

13 Fish stock/water 250 ml

14 Olive oil 30 ml


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CREAM SOUP


METHOD AND PROCEDURE:1 Cut and clean the seafood. Chopped the garlic and dice the onion. Heat the oil in the

saucepan in medium high.

2 Sautee the mirepoix with bay leaf untill the onion is soft. Mix butter with flour to form aroux.

3 Add in seafood and cook for a while the pour in the stock . put in the dice potato andcook untill its tender.

4 Add in corn kernel and thicken the soup by adding the roux. Season the soup andpour in the milk/cream to give rich flavour. Garnish with chopped basil .

Menu item Seafood chowder

Yield 1


Portion size 1 cup


1 Oil 30 g

2 Onion 75 g

3 Garlic 10 g

4 Flour 30 g

5 Butter 30 g

6 Fish stock 500 ml

7 Potato(cut dice) 50 g

8 Bay leaf 1 nos9 Pepper 3 g

10 Corn kernels 50 g

11 Fresh basils 1 stik

12 Salt 5 g

13 SEAFOOD

14 Squid 30 g

15 Shrimp 40 g

16 Dory fish 30 g

17 Milk/cream 75 g


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1 In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil overhigh heat.

2 Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are

tender. Correct the seasoning, to taste, and puree with a handheld immersion blender,or in batches in a food processor.

3 Whisk in the cream and reheat before serving. Top each serving with a dollop ofcreme fraiche and sprinkling of fresh chives.


Menu item Cream of potato andleek


Portion size 1 cup


1 Leek 3 cups

2 Potato 3 cups

3 Water 6 cups

4 Salt 1 1/2 Sudu

5 Heavy cream 1/2 cups

6 Sour cream 1/2 cups7 Parsley 1/3 cups


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NATIONALITY SOUP


Menu item Minestrone

Yield 1


Portion size 1 cup


1 Olive oil 60 ml

2 Onion 60 g

3 Celery 30 g4 Carrot 30 g

5 Garlic 10 g

6 Cabbage 50 g

7 Tomato paste 1 Tin

8 Vegetable stock 500 g

9 Basil 1 g

10 Macaroni 30 g

11 Red bean 50 g

12 Chooped parsley 1 g

13 Salt 5 g

14 Pepper 3 g


1 Dice the onion,celery,and carrot . chopped garlic and chiffonade the cabbage. Heatthe oil in a saucepan then sautee the mirepoix.

2 Add in chopped garlic and basil. Sautee together tomato paste untill its cook. Pour inthe stock.

3 Add the cabbage ,pasta and red bean. Adjust the seasoning.

4 Cook the soup around 5-7min or untill pasta is firm and soup is thick. Garnish withchopped parsley.


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Menu item French onion

Yield 1


Portion size 1 cup


1 Olive oil 15 ml

2 Butter 30 g

3 Onion 300 g

4 Brown sugar 30 g

5 Plain flour 30 g

6 Brown stock 500 ml

7 Fresh thyme 1 stik

8 Salt 5 g

9 Pepper 3 g

GARNISH

10 Garlic 10 g

11 Butter 30 g

12 Parsley 1 stik

13 French loaf 2 pcs


1 Sliced onion . heat the oil with butter in a saucepan. Sautee the onion untill it become

dark brown , add brown sugar to give more colour. Add a thyme to give more flavour.2 Add the brown stock,thichen with the flour. Add the seasoning to taste.

3 For garnishing take a sliced of french loaf,mix butter with chopped garlic and choppedparsley. Spread the butter mixture to bread.then baked in the oven for 180c 7-8min.served on the top of the soup.


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BAB 5 : TELUR

SCRAMBLE EGG


1 Clarified butter/oil 5 g

2 Eggs 2 nos

METHOD AND PROCEDURE :

1 Panaskan mentega dan pecahkan 2biji telur .

2 Kacau telur sehingga masak . sedia hidangkan.


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FRENCH TOAST

No Ingredients Qty Unit1 Eggs 4 nos

2 Fresh milk 150 ml

3 Bread 3 pcs

4 Salt and pepper 1/2 tspn


1 Pecahkan telur ke dalam bekas dan kacau. Letakkan fresh milk dan salt and pepperdan kacau .

2 Letakkan bread ke dalam bekas tersebut dan goreng .


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PLAIN OMMELET


1 Eggs 3 nos

2 Clarified butter 5 G

3 Salt and pepper 1/2 tspn


1 Pecahkan telur ke dalam bekas dan kacau. Letakkan garam dan pepper.

2 Panaskan clarified butter dan goreng telur tersebut..


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STUFFED OMMELET


1 Eggs 2 nos

2 Clarified butter 5 G

3 Mushroom 30 G

4 Capsicum 1 no

5 Onion 1 no

6 Sausage 1 no


1 Pecahkan telur ke dalam bekas dan letakkan cendawan, capsicum, bawang dansosej dan kacau .

2 Panaskan clarified butter dan goreng telur tersebut.


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BOILED EGG

OVER EASY(2-4minit)

OVER MEDIUM(5-7minit)

OVER HARD(12-15minit)


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SUNNY SIDE UP


1 Eggs 2 nos

2 Clarified butter 5 g


1 Panaskan clarified butter dan pecahkan telur ke dalam bekas.

2 Goreng telur tersebut. Goreng hanay sebelah bahagian telur. Tanpamenerbalikkan telur.


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OVER EASY


1 Telur 2 nos

2 Butter 5 g


1 Panaskan clarified butter dan pecahkan telur ke dalam bekas

2 Goreng kedua-dua bahagian telur tersebut.


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POACHED EGGS


1 Telur 1 no

2 Air 1 L

3 Garam 1 tspn

4 cuka 1 tbsp


1 Masukkan garam dan cuka ke dalam air.

2 Pecahkan telur kedalam air dan celur.


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TEKNIK TRUSSING CHICKEN

Pelbagai cara untuk mengikat poultry samaada menggunakan tali

Tujuan adalah untuk memberi bentuk yang padat dan smooth dan akan masak lebih

sekata dan mengekalkan kelembapan Untuk tujuan membakar

Selalaunya trussing selepas telah disumbatkan isi dalam badan ayam

TEKNIK DEBONING

Deboning adalah salah satu prosedur potongan ayam, dimana ayam akan diasingkan

tulangnya.

Kebiasaannya, seekor ayam akan mendapat 4 bahagian sahaja iaitu 2 bahagian dada

dan 2 bahagian paha.

Asingkan bahagian paha dan badannya.

Tanggalkan supaya menjadi 2 bahagian.

Belah isinya supaya dapat mengeluarkan tulang.

Tulang yang terdedah itu kemudian dikeluarkan.

Bahagian isi yang diperolehi.


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CHICKEN CHOP AND CHICKEN BOXING

SBP(standard breading procedure)

5langkah

1. Produk yang akan dibreaded2. Tepung/flour

3. Egg

4. Bread crumb

5. Produk yang telah dibreaded


1 Kentang(rebus) 1 Kg

2 krim 50 ml

3 Garam 1 tbsp


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BBQ SAUCE

No Ingredients Qty Unit1 Ketchup 1 1/2 cup

2 Dark brown sugar 1/2 cup

3 Garlic 3 pieces

4 Cider vinegar 3 tbs

5 Worcestershiresauce

3 tbs

6 Paprika 1/2 ts

7 Black pepper 3/4 ts

8 Celery salt 1/4 ts

9 Water 1/2 cup


1 Combine all ingredients in a smallsaucepan over medium heat.Bring to a boil, stirring untilingredients are completelyincorporated

2 Reduce heat to low and gentlysimmer until flavors have meldedand sauce has thickened enoughto coat the back of a spoon, about

30 to 40 minutes.3 Remove from heat and let cool to

room temperature. If not usingright away, cover and refrigeratefor up to 2 weeks


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SAUTEE VEGETABLES


1 Broccoli 1 nos

2 Carrot 4 nos


1 Potong brokoli secara floretmanakala carrot secara tourne.

2 Panaskan butter dan goreng sayurantadi secara panfry.


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COURT BOUILLON


1 Cold water 1 L

2 Salt 2 tbsp

3 Sparkling juice 1 cup

4 Onion 1 nos

5 Celery 1 nos

6 Carrot 1 nos

SACHET DE EPICS

7 Bay leaf 1 pcs

8 Thyme 2 tspn

9 Balck pepper corn 2 tspn

10 Lemon juice nos

METHOD AND PROCEDURE :1 Masukkan cold water , salt, onion,celery,carrot dan sparkling juice dan kacau

2 Kemudian masukkan sachet de epics

3 Sedia hidangkan.


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JEJARI IKAN

SBP (standard breading procedure)

5langkah:

1. Produk yang akan dibreaded

2. Tepung/flour

3. Egg

4. Bread crumbs

5. Produk yang telah dibreaded


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FISH & CHIP WITH COLESLAW


1 Jejari ikan 3 pcs

2 Bread crumbs 50 g

3 Telur 2 no

4 garam 1 tbsp

5 Pepper 1 tbsp


1 Perapkan jejari ikan dengan garam dan pepper.2 Celup jejari ikan yang telah diperap ke dalam telur.

3 Gaul dengan bread crumbs dan goreng.


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COLESLAW


1 Cabbage 1 pcs

2 Carrot 1 pcs

3 Onion 1 pcs


1 Cincang cabbage, carrot secara julienne dan bawang secara small dice.

2 Gaul bersama mayonis dan seasoning. hidangkan


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SOS BOLOGNAISE


1 Garlic 3 pcs

2 Daging hancur 500 g3 Bay leaf 2 pcs

4 Tomato puri 250 g

5 Air 250 ml

6 Salt and pepper 2 g

7 Oregano 2 g


1 Saute garlic dan masukkan daginghancur . masak hinggasecukupnya.

2 Masukkan bay leaf dan tomato puri. kacau dan masukkan pula air.

3 Seasoning dengan salt dan whitepepper dan oregano secukup rasa.


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SPAGHETTI AL-FREDO


1 Brokoli 20 g

2 Carrot 20 g

3 Garlic 3 g4 Krim 25 ml

5 Cheese 1/2 cup

6 Capsicum 20 g

7 Salt,pepper 2 g


1 Campurkan krim , butter dan garlic

2 Saute sayur secukupnya

3 Masukkan pasta , gaul sekata. Masukkan cheese dan seasoning.


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SPAGHETTI AGLO EOLIO

No Ingredients Qty Unit1 Spaghetti 50 g

2 Garlic 3 pcs

3 Parsley 3 g

4 Chili flakes 10 g

5 Olive oil 5 g


1 Panaskan kuali ,masukkan olive oil ,masukkan pasta

2 Masukkan semua bahan , salt and pepper

3 Gaul sebati dan hidangkan.


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TAGLIATELLE MARINARA


1 Sotong /udang 50 g

2 Tomato coulis 40 g3 Garlic 3 pcs

4 Salt and pepper 3 g

5 Spaghetti 50 g


1 Saute garlic dan seafood sekejap.

2 Masukkan tomato coulis

3 Masukkan spaghetti dan kacau sebati . masukkan seasoning.


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SPAGHETTI NAPOLITANA


1 Onion 1 pcs2 Celery 1 pcs

3 Carrot 1 pcs

4 garlic 4 pcs

5 Cheese mozarella 1 cup

6 Tomato puri 35 g

7 Black pepper 5 g

8 Cheese parmesan 1 cup

9 Pasta 50 g

10 Oregano 4 g


1 Saute onion, garlic,carrot,celery,

2 Masukkan tomato puri dan oregano

3 Masukkan black pepper dan kedua-dua cheese

4 Gaul dengan pasta. Hidangkan.


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LASAGNA


1 susu 125 ml

2 Butter 5 g

3 Garlic 5 g

4 Roux 10 g

5 Onion pique 1 pcs

6 Kulit lasagna 5 pcs


1 Panaskan susu, onion pique, butter,garlic

2 Rebus kulit lasagna

3 Susun kulit lasagna dan tuangkan sos bolognaise

4 Susun kulit lasagna atas sos bolognaise

5 Tuang kembali sos bolognaise.kemudian diikuti dengan sos bechamal.

6 Ulang sehingga habis . dan bakar selama 45minit.


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WEEK 2STOK DAN SOS :

CHICKEN STOCK

BROWN STOCK

FISH STOCK

ROUX BERNAISE

BLACK PEPPER SAUCE

MUSHROOM SAUCE

BARBEQUE SAUCE

BECHAMAL


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WEEK 3SOUP:

CONSOMME

CHICKEN SOUP

CREAM OF MUSHROOM

PRAWN BISQUE

SEAFOOD CHOWDER CREAM POTATO AND LEEK SOUP

MINESTRONE

FRESH ONION


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WEEK 4TELUR :

SCRAMBLED EGG

FRENCH TOAST

PLAIN OMMELET

STUFFED OMMELET

SUNNY SIDE UP OVER EASY

POACHED EGGS

SIMMERING IN THE SHELL


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WEEK 5AYAM :

TEKNIK TRUSSING

TEKNIK DEBONING

CHICKEN CHOP WITH MASHED POTATO , BBQ SAUCE

AND SAUTED VEGETABLES

CHICKEN BOXING


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WEEK 6

DAGING :

TEKNIK MEMOTONG STRIPLOIN,TENDERLOIN,RIB EYE

DAN LAMB RACK.

TEKNIK TRUSSING SIRLOIN STEAK WITH BLACK PEPPER SAUCE, WILIAM

POTATO,BERNAISE, CROQUETTE POTATO AND

SAUTED VEGETABLES.


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WEEK 7IKAN :

TEKNIK POTONGAN IKAN

TEKNIK FILLET

COURT BOUILLON

FISH FINGER

FISH & CHIP WITH COLESLAW FISH MEUNIERE WITH BOILED POTATO AND SAUTED

VEGETABLES

POACH FISH WITH ROSTI POTATO AND FRESH

GARDEN VEGETABLES


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WEEK 8PASTA :

SOS BOLOGNAISE

SPAGHETTI AL FREDO

SPAGHETTI AGLIO EOLIO

TAGLIATELLE MARINARA

FUSILI NAPOLITANA LASAGNA


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