Menu & Methods, Short Course 2009

Partial Practice Day 1st Chicken stock NO ITEM 1 2 3 4 5 6 7

Chicken bones Carrot Onion Celery Bay leaf Thyme Water

QTY

UNIT

2 ¼ 120 60 2 2 12

Kg Kg g g g g L

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Method Blanche the carcass of wing, neck or feet, put it in stock pot and put the water until covering the bones. Heat the water and simmer, put also mirepoix and herbs and don’t let the stock boiling ( keep simmering ) for 3 – 4 hours. Skim and strain with tammi cloth. Beef stock NO 1 2 3 4 5 6

ITEM

Beef bone Carrot Onion Celery Bay leaf Thyme

QTY

UNIT

2 ¼ 120 60 2 2

Kg Kg g g g g

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Method Blanche the carcass of fish bones put it in stock pot and put the water until covering the bones. Heat the water and simmer, put also mirepoix and herbs and don’t let the stock boiling ( keep simmering ) for 6 – 8 minutes. Skim and strain with tammy cloth. Cutting Method NO ITEM 1 2

Carrot Onion

QTY

UNIT

2 2

Kg Kg

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Day 2nd Brown Stock NO 1 2 3 4 5 6 7 8

ITEM

Beef bone Carrot Onion Celery Tomato paste Bay leaf Thyme Water

QTY

UNIT

2 ¼ 120 60 100 2 2

Kg Kg g g g g g

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Method Put the bones in roasting pan, brown well in the oven 1900 c. fry mirpoix till brown drain off surplus fat, add tomato paste and herbs & spices. Deglaze with white wine if available. Place the bone in stock pot add cold water, bring to boil and simmer for 6-8 hour, skim occasionally. Strain with tammy cloth . ( verify the result and seasoning ). Note: for demiglace, reduce brown stock until half. Roux NO. 1. 2.

ITEM Butter Flour

QTY

UNIT

160 240

Gr Gr

PRICE/KG/ UNIT

TOTAL PRICE

Method: Clarify the butter in sauce pan add flour. Use a whisk to mix the roux and heat gradually while whisking constantly. Blond roux : make a white roux, but cook it gently for 10 minute, stirring constantly, until it become golden colour. Brown roux : make a white roux, but cook it gently for 15-20 minutes, stirring constantly, until it become light brown colour.

Bechamel Sauce NO. 1 2 3 4 5 6 7 8

ITEM Butter Flour salt white pepper Pinch nutmeg Fresh milk

QTY

UNIT

80 120 12 2

Gr Gr Gr Gr

500

ml

PRICE/KG/L /UNIT

TOTAL PRICE

Method Melt butter in sauce pan without coloring, add flour sifted and mixed in. for a few minutes over gently heat without coloring. Cool the roux till approximately 500 C. heat milk bring to boil. Pour the hot milk away from fire, stir smooth. Replace on fire and stir. Simmer the béchamel for 15 minutes, stir. Frequently take care not to burn. Season it with salt pepper and nutmeg. Strain! Tomato Sauce NO. 1 2 3 4 5 6 7 8 9 10 11 12 13

ITEM Carrots Onion Garlic Celery Tomato paste Fresh tomatoes Bay leave Peppercorns Thyme leave Flour Clear stock Salt Sugar

QTY

UNIT

200 400 40 100 500 2 4 4 4 120 3 60 20

Gr Gr Gr Gr Gr Kg Gr Gr Gr Gr L Gr Gr

PRICE/KG/ UNIT

TOTAL PRICE

Method Heat oil in sauce pan, add mirpoix, garlic and herb & spices (crushed peppercorn, thyme, bay leaves, add tomato paste. Simmer the tomato paste for 5 minutes do not color, sprinkle with flour over the basic ingredients. Remove from heat. Mix in chopped fresh tomatoes, fill up clear stock, if only water is used, add some beef or chicken base, season with salt and sugar, stir to the boil . simmer one hour.

Hollandaise Sauce NO. 1 2 3 4 5

ITEM Water Eggs yolks Butter Lemon juice Salt & Pepper

QTY

UNIT

2 3 250 1

Tbspn

PRICE/KG/ UNIT

TOTAL PRICE

Gr Tbspn

Method Pour 2 tbspn water with pinch of salt and pinch of ground pepper. Place the base of pan in a tepid bain-marie. In another sauce pan , melt butter 250 g without letting it get to hot. Beat 3 egg yolks with 1 table spoon water and pour into the pan containing warmed water. with the pan still in bain-marrie , whisk the sauce until yolks thicken to the consistency of thick cream, add the melted butter slowly , whisking all the time and then add 2 tbspn water, drop by drop. Adjust the seasoning and add 1 tbspn lemon juice. The sauce can be strained trhough a sieve.

French’s Dressing (Vinaigrette) NO. 1 2 3 4 5 6 7

ITEM Olive oil (veg.oil) Mustard Lemon juice Vinegar Garlic S&P

QTY

UNIT

PRICE/KG/ UNIT

TOTAL PRICE

PRICE/KG/ UNIT

TOTAL PRICE

720ml 240ml

Method: Mix all ingredient shake well finished by salt & pepper Mayonnaise NO. 1 2 3 4 5 6 7

ITEM

QTY

Eggs yolks French mustard Salt Pepper Lime (juice only) White vinegar Salad oil

3 25 5 5 1 1 500

UNIT g g g dl ml

Method Mix and whisk egg yolks, Fr mustard, salt, white pepper, lime juice, white vinegar. Pour salad oil gradually drop by drop first, then in a thin trickle beating constantly with a whisk. Thin down with water for the consistency of the mayonnaise if necessary. Incorporate 2 cl boiling water as soon as the sauce is finished. This is to preserve the texture of the mayonnaise and to prevent if from breaking down or curdling.

Day 3rd Queen’s Salad NO ITEM 1 2 3 4 5 6 7

Anggur merah Anggur hijau Strawberry Keju cheddar Mayonaise Yogurt

QTY

UNIT

1/2 1/2 1/4 200

Kg Kg Kg Gr

1

Bottle

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Methods: 1. Anggur merah, anggur hijau, dan strawberry dibelah dua. 2. Keju cheddar dipotong dadu 3. Campur semua bahan saus 4. Tata buah-buahan diatas cocktail glass, kemudian siram dengan saus. Pure Red Bean Soup NO ITEM 1 2 3 4 5 6

Butter Bawang Bombay Terigu Kacang merah Stock Fresh milk White bread

QTY

UNIT

30 100 20 1 2,5 10 1

Gr Gr Gr Kg L Ml Loaf

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Methods: 1. Panaskan mentega di pan, tumis bawang Bombay sampai matang. 2. Taburkan terigu secukupnya, aduk. Kemudian masukan kacang merah. 3. Tuangkan kaldu ayam bubuhkan garam dan merica, biarkan mendidih perlahan hingga matang. 4. haluskan dengan blender, saring. 5. tempakan lagi ke api dan didihkan sebentar. 6. kecilkan api dan tambahkan fresh milk, sambil diaduk. 7. sajikan dalam soup cup dengan beberapa crouton diatasnya dengan diberi garnish. Sirloin Steak with Mushroom Sauce NO ITEM QTY 1 2

Sirloin Brown stock Mustard Paprika powder Jamur merang French fries

UNIT

1

Kg

1/4 1

Kg Kg

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Carrot Zucchini Bawang bombay

1/2 1 100

Kg Kg Gr

Methods: 1. marinate sirloin dengan mustard, paprika powder and salt pepper.simpan dilemari pendingin. 2. panggang daging sambil dioles dengan sisa marinate. 3. sanjikan dengan jardinière carrot and zucchini and French fries.

Day 4th Rujak Bebek NO 1 2 3 4 5 6 7

ITEM

Jambu biji Ubi jalar Bengkuang Kedongdong Gula merah Cabe rawit Asam jawa

QTY

UNIT

1/2 1/2 1/2 1/2 200 100 4

Kg Kg Kg Kg Gr Gr Buah

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Methods: 1. Cuci semua bahan lalu kupas kulitnya. 2. haluskan semua bumbu, kemudian semua bahan dibebek kasar sedikit-sedikit 3. campur aduk rata lalu diamkan sampai bumbunya meresap. Sup Jamur NO 1 2 3 4 5 6

ITEM

Jamur merang Wortel Kaldu Tomat Daun bawang Seledri Merica Bawang merah Bawang Garam

QTY

UNIT

300 300 1 2 2 2 1/2 2 1 1/2

gr gr L Buah batang tangkai Sdm Buah Siung Sdm

PRICE/KG/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Methods: 1. rebus kaldu. 2. panaskan minyak tumis bumbu halus , masukan tumisan kedalam rebusan air. 3. tambahkan wortel masak sampai mendidih, masukan jamur, merica dan garam. 4. tambahkan daun bawang aduk sebentar, angkat sajikan hangat.

Ayam Bakar Penyet NO ITEM 1 2

QTY

Ayam Garam dan gula Daun salam Serai Bawang putih Kemiri Kunyit Kecap Jeruk limau

3

UNIT

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Kg secukupnya

2 2 6 6 3

Lembar Batang siung Butir cm secukupnya

3

Sdm

Methods: 1. Bumbu Halus: bawang putih, kemiri , kunyit. 2. Bahan pemoles: kecap, jeruk limau, minyak 3. ayam dimasak dengan bumbu halus, garam gula, air, dan daun salam, serai, sampai empuk, dan air mongering, angkat. 4. ayam dibakar dengan bahan pemoles sambil di penyet.

Day 5th Caesar Salad Country style NO

ITEM

QTY

UNIT

1 2 3 4 5

Dada Ayam Fillet Daun Salada, Lettuce Roti Tawar Smoked Beef Parmesan Chesse

1 1 1 1 2

Kg Kg Loaf Kg Ons

PRICE/Kg/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT Cooked/Diced Wash/Break Sliced Grilled/Diced

PRICE/kg/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT

CAESAR DRESSING NO

ITEM

QTY

UNIT

1 2 3 4 5 6 7 8

Anchovy Fillet/Tuna Garlic Eggs Parmesan Chesse Olive Oil Lemon Juice Tabasco Black Pepper

12 10 1/4 1 225 100 1

Pcs Gram Kg ons ml Gram Tbsp

Methods:

Secukupnya

1.Separate The Romaine lettuce into leaves.clean and dry them thoroughly.Tear or cut them into pieces if necessary,refrigerate until ready to serve. 2.For each serving,mash about 10 gr garlic paste,anchovy fillet,salt and pepper into paste.add 10ml of egg and lemon juice.Blend well add 0,5 olive oil whisking to form thick dressing.Add the parmesan chesse and toss with the lettuce. 3. Serve with Croutons Cream of Chicken Agnes Sorel Soup For 10 portion NO ITEM QTY 1 2 3 4 5 6

Chicken veloute Fresh milk Fresh cream Mushroom Chicken Salt and pepper

1 200 200 50 50

UNIT

PRICE/ UNIT

TOTAL PRICE

METHOD/ DESCRIPT Or béchamel

TOTAL PRICE

METHOD/ DESCRIPT Or béchamel

L ml ml g g

Methods : 1. Mix béchamel or chicken stock and fresh milk, bring to boil. 2. Add fresh milk, season and check the consistency. garnish with julienne of chicken and mushroom Grilled Tenderloin with Mushroom Sauce For 10 portion NO ITEM QTY UNIT 1 2 3 4 5 6

Has dalam Kentang Jamur merang Mustard Paprika powder Bawang merah Carrot Zucchini Fresh milk

1,5 3 1/4

Kg Kg Kg

1 1 1

Kg Kg L

PRICE/ UNIT

Methods: 1. Slice the beef properly and remove all the connective tissue or fat 2. Marinated with mustard,paprika powder,and salt pepper with oil. 3. Keep it in a cool place for a while. 4. Grilled in the hot Grilled or black pan till the doneness. 5. Served 2 or 3 pieces of each

For The Sauce :

1. Heat the sauce pan 2. put the oil or butter,saute sliced onion,red onion and garlic. 3. put the beef marrows and saute together 4. Deglaze with red wine 5. pour the beef stock or Demiglaze 6. Seasoned with salt and pepper. 7.Check the concistency.

Day 6th Mix Salad with Thousand Island Sauce NO ITEM QTY UNIT 1 2 3 4 5 6 7

Nanas Letuce Paprika merah Bawang Bombay Mayonnaise Saus tomat Saus cabe

2 1 250

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

kg Ikat Gr

Methods: 1. thousand island: campurkan mayonnaise, saus tomat, saus cabe. 2. campurkan semua bahan saus, aduk rata 3. sajikan mix salad dengan sausnya. Cream of Fresh Corn Soup NO ITEM 1 2 3 4 5 6 7

Jagung manis Stock Fresh milk Salt&Pepper Crouton Sugar Petersely Butter Bawang bombay

QTY

UNIT

2 500 1

kg ml L

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

Secukupnya Garnis 4 1

Sdm Biji

Methods: 1. haluskan jagung dengan fresh milk 2. panaskan mentega tumis bawang Bombay, lalu masukan jagung aduk sebentar, tambahkan kaldu cair, rebus sebentar. 3. setelah matang, saring dan panaskan kembali. Tambahkan gula pasir, garam, merica, dan gula pasir. 4. sajikan selagi panas dengan hiasan petercelly dan crouton. Chicken Steak with Paprika Sauce

NO

ITEM

QTY

UNIT

PRICE/Kg, UNIT

TOTAL PRICE

METHOD/ DESCRIPT

1 2 3 4 5 6 7

Dada ayam Lemon Juice Egg Flour Salt & pepper Frying oil Paprika Bawang Bombay Butter Tomato sauce Pasta tomat Gula pasir garam

2

Kg

2 1

Biji Jg

2 100

L Gr

1

Can

Methods: 1. Paprika sauce: paprika potong panjang, bawang Bombay julienne, butter, saus tomat, pasta tomat, air kaldu ayam, gula pasir, garam. 2. marinate chicken steak dengan merica, air lemon, dan garam. Diamkan selama 15 menit 3. kocok putih telur, celupkan daging ayam kedalamnya, kemudian panir dua kali hingga rata. 4. goreng hingga berwarna kuning kecoklatan, angkat dan tiriskan. 5. saus: panaskan margarin, tumis bawang bombay dan paprika hingga layu, tuang kaldu dan masukan saus tomat, pasta tomat, gula pasir dan garam. Masak hingga mendidih. 6. sajikan chicken steak dengan pelengkapnya.