Bagi yang suka coba-cobain resep baru dan menantang dengan rasa yang tentunya spektakuler, nih ada beberapa menu yang cukup menantang, dengan cara pembuatan, juga beberapa alat yang dibutuhkan dilengkapi dengan estimasi biayanya, juga ada estimasi keuntungan jikalau anda ingin berbisnis atau sudah memulai berbisnis, namun ingin menambah atau mengganti dengan menu yang baru, berikut kami sajikan dalam bentuk makalah sekaligus untuk bekal laporan bagi kalian-kalian yang memang sedang menimba ilmu dan diharapkan untuk menyajikan laporan kepada guru.....semoga berkenan dan bermanfaat bagi yang kiranya perlu ditambah atau dikurangi silahkan disempurnakan .......
MAKALAH
HOW TO MAKE
1.
CRUSTADE WITH PORTOUGIS SAUCE
2.
CORN CREAM SOUP
3.
CHICKEN ROAST WITH DEMUGLACE AND SPANISH
SAUCE
4.
CHOCOLATE CAKE WITH MANGO SAUCE
PELAYANAN MAKANAN KONTINENTAL
OLEH :
NAMA : Lilian Berlian
NIS : 410007
KELAS : II JASA BOGA
BIDANG KEAHLIAN : TATA BOGA
PROGRAM KEAHLIAN : PARIWISATA
PEMERINTAH
KABUPATEN SEMARANG
DINAS
PENDIDIKAN
SEKOLAH
MENENGAH KEJURUAN NEGERI 1 BAWEN
Jl. Kartini No.
119 Bawen Kab. Semarang Telp./Fax (0298) 591284
TAHUN 2017
A.
PLANNING
MENU
MENU
:
1.
CRUSTADE WITH PORTOUGIS SAUCE
2.
CORN CREAM SOUP
3.
CHICKEN ROAST WITH DEMUGLACE AND SPANISH
SAUCE
4.
CHOCOLATE CAKE WITH MANGO SAUCE
B.
RECIPES
1.
CRUSTADE WITH PORTOUGIS SAUCE
The Main Ingredient :
·
Potato 2 piece
·
Shrimp 6
piece
·
Butter
10 gr
·
Parsiey
1
stick
·
Salt 1
sdt
·
Pepper 1 sdt
·
Vegetable
oil 250 gr
Portougis Sauce :
·
Tomato
ketcup
·
Salt
·
Pepper
·
Garlic
How to make :
1. Skin : Heat water with butter, put
the flour until smooth lift, which has been mixed with potato puree. Seasoning
salt and pepper
2.
For doughoval, Average from the edges, branded with eggs and
flour crumb, fry in hot oil until browned
3.
Loose skin in the press section, remove the contens to
hollow
4.
Set aside
How to make sauce :
1. Saute
garlic, add the tomato ketcup and seasoning
2.
CORN
CREAM SOUP
Ingrediens :
•
Corn 3
piece
•
Broth 300
ml
•
Salt 1
sdt
•
Pepper 1
sdt
•
Cooking cream 3 sdm
•
White roux 1 sdm
How to make :
1. Blender corn that been boiled with white stock, strain it trough a stainer
2. Boiled back, add cream and season salt pepper
3. Garnish and serve
3.
CHICKEN
ROAST WITH DEMIGLACE AND SPANISH SAUCE
The maint ingredient :
• Chicken 400 gr
Marinade
• Sauce teriyaki 4 sdm
• Tomato ketcup 4 sdm
• Salt 1 sdm
• Pepper 1 sdm
Blanch & Saute
· Brokoli 3 piece
· Potato 3 piece
· Carrot 3 piece
Demiglace Sauce :
•
Brown sock
•
Brown raux
•
Salt & pepper
Spanish Sauce :
•
Tomato ketcup
•
Garlic & Onion
chop
•
Green pepper
How to make :
1.
Mixed all the
marinade into a single
2.
Marinade for 30
minutes
3.
Roast until
cooked
How to make Demiglace Sauce:
1.
Make brown raux,
enter the brown stock
2.
Seasoning salt
pepper
How to make Spanish Sauce:
1.
Saute garlic and
onion, enter the green pepper
2.
Add the tomato
ketcup, seasoning
4.
CHOCOLATE
CAKE WITH MANGO SAUCE
Ingrediens :
•
Flour 100 gr
•
Dark chocolate 125 gr
•
Butter 100 gr (melted)
•
Sugar 100 gr
•
Egg yolk 4 piece
•
Ovalet ½ sdt
•
Baking powder 1 sdt
•
Egg white 2
piece
How
to make :
1.
Whipped white,
egg yolk and sugar untul flufy
2.
Enter the flour
little by little
3.
Enter melted
butter and cho dark
4.
Pour into the
pan and the oven until cooked
Mango Sauce :
·
Fresh mango
·
Sugar
How
to make :
1.
Mango blender
with water
2.
Cook back and
chicken with sugar
C. PRICING
1. CRUSTADE
WITH PORTOUGIS SAUCE
No
|
Name
Material
|
Specification
|
Weight
|
Unit
Price
|
Total
|
1
|
Potato
|
Fresh
|
1
piece
|
Rp
6.000
|
Rp
2.000
|
2
|
Shrimp
|
Fresh
|
3
heads
|
Rp
10.000
|
Rp
3.000
|
3
|
Vegetable Oil
|
Liquid
|
250
ml
|
Rp
13.000
|
Rp
3.000
|
4
|
Lettuce
|
Fresh
|
3
piece
|
Rp
5.000
|
Rp
1.000
|
5
|
Tomato ketcup
|
Thick
|
1
sdm
|
Rp
10.000
|
Rp
3.000
|
6
|
Garlic
|
Fresh
|
2
piece
|
Rp 24.000
|
Rp
1.000
|
7
|
Tomato
|
Fresh
|
1
piece
|
Rp
5.000
|
Rp
1.000
|
8
|
Flour Segitiga
|
Powder
|
100
gr
|
Rp
8.000
|
Rp
2.000
|
9
|
Salt
|
Powder
|
1 sdt
|
Rp
1.000
|
Rp
8.250
|
10
|
Pepper
|
Powder
|
1 sdt
|
Rp 1.000
|
Rp 15.250
|
11
|
Tepung panir
|
Powder
|
100
gr
|
Rp
9.000
|
Rp
2.000
|
12
|
Egg
|
Fresh
|
1
piece
|
Rp 10.000
|
Rp
1.500
|
13
|
Parsley
|
Fresh
|
2
rod
|
Rp
5.000
|
Rp
1.000
|
Amount
|
Rp 22.000
|
||||
Material costs : Rp. 22.000
·
Depreciation
10 % x 22.000 : 2.200
·
Power
10 % x 22.000 :
2.200
·
BBM
10% x 22.000 : 2.200
·
Profit 20% x 22.000 : 4.400 +
Profit 20% x 22.000 : 4.400 +
Price
portion : 11.000
Selling Price
22.000 + 11.000 = 33.000
33.000
: 3 = 11.000
2. CORN
CREAM SOUP
No
|
Name
Material
|
Specification
|
Weight
|
Unit
Price
|
Total
|
1
|
Corn
|
Fresh
|
2 piece
|
Rp
5.000
|
Rp
2.000
|
2
|
Salt
|
Powder
|
1 sdt
|
Rp
1.000
|
Rp
500
|
3
|
Pepper
|
Powder
|
1 sdt
|
Rp
1.000
|
Rp 500
|
4
|
Cream
|
Liquid
|
50 ml
|
Rp 42.500
|
Rp
2.000
|
5
|
Leek
|
Fresh
|
1 rod
|
Rp
1.000
|
Rp
1.000
|
6
|
Broth
|
Liquid
|
200 ml
|
Rp
2.000
|
Rp
1.000
|
7
|
Onion
|
Fresh
|
¼
piece
|
Rp
1.000
|
Rp
500
|
Amount
|
Rp 10.500
|
||||
Material costs : Rp. 10.500
·
Shrinkage
10 % x 10.500 :
1.050
·
Power
10 % x 22.000 :
1.050
·
BBM
10% x 22.000 : 1.050
·
Profit 20% x 22.000 : 2.100 +
Profit 20% x 22.000 : 2.100 +
Price
portion : 5.250
Selling Price
10.500 + 5.250 =
15.750
15.750 : 3 =
5.250
3. ROAST
CHICKEN WITH DEMIGLACE AND SPANISH SAUCE
No
|
Name
Material
|
Specification
|
Weight
|
Unit
Price
|
Total
|
1
|
Chicken
|
Fresh
|
400 gr
|
Rp 32.000
|
Rp 20.000
|
2
|
Tomato Ketcup
|
Fresh
|
6 sdm
|
Rp 20.000
|
Rp
5.000
|
3
|
Sauce Teriyaki
|
Liquid
|
6 sdm
|
Rp
9.000
|
Rp
3.000
|
4
|
Brocoli
|
Fresh
|
3 cut
|
Rp
3.000
|
Rp
1.000
|
5
|
Potato
|
Fresh
|
3 pcs
|
Rp
10.000
|
Rp
1.000
|
6
|
Carrot
|
Fresh
|
3 pcs
|
Rp 25.000
|
Rp
2.000
|
7
|
Garlic
|
Fresh
|
1 pcs
|
Rp 24.000
|
Rp
1.000
|
8
|
Onion
|
Fresh
|
½ pcs
|
Rp
2.000
|
Rp
1.000
|
9
|
Salt
|
Powder
|
1 sdm
|
Rp
1.000
|
Rp
3.500
|
10
|
Pepper
|
Powder
|
1 sdm
|
Rp
1.000
|
Rp
4.500
|
11
|
Broth
|
Liquid
|
300 ml
|
Rp
2.000
|
Rp
2.000
|
12
|
Green pepper
|
Fresh
|
50 gr
|
Rp 10.000
|
Rp
3.000
|
Amount
|
Rp 40.000
|
||||
Material costs : Rp.
40.000
·
Shrinkage
10 % x 40.000 :
4.000
·
Power
10 % x 40.000 :
4.000
·
BBM
10% x 40.000 : 4.000
·
Profit 20% x 40.000 : 8.000+
Profit 20% x 40.000 : 8.000+
Price
portion : 20.000
Selling Price
40.000 + 20.000 = 60.000
60.000 : 3 = 20.000
4. CHOCOLATE
CAKE WITH MANGO SAUCE
No
|
Name
Material
|
Specification
|
Size
|
Unit
Price
|
Total
|
1
|
Flour
|
Powder
|
100 gr
|
Rp
8.000
|
Rp
2.000
|
2
|
Butter
|
Thick
|
100 gr
|
Rp
10.000
|
Rp
3.000
|
3
|
Dark Cho
|
Pasta
|
75 gr
|
Rp 10.000
|
Rp
3.000
|
4
|
Egg
|
Fresh
|
6 pcs
|
Rp 15.000
|
Rp
7.500
|
5
|
Sugar
|
Powder
|
100 gr
|
Rp 12.000
|
Rp
3.000
|
6
|
Ovalet
|
Thick
|
1 sdt
|
Rp
3.000
|
Rp
2.000
|
7
|
Baking Powder
|
Powder
|
1 sdt
|
Rp
3.000
|
Rp
2.000
|
8
|
Mango
|
Fresh
|
1 pcs
|
Rp
5.000
|
Rp
3.000
|
9
|
White Cho
|
Pasta
|
100 gr
|
Rp
5.000
|
Rp
2.000
|
10
|
Cherry
|
Fresh
|
1 pcs
|
Rp
2.500
|
Rp
2.500
|
Amount
|
Rp 30.000
|
||||
Material costs : Rp.
30.000
·
Shrinkage
10 % x 30.000 :
3.000
·
Power
10 % x 30.000 :
3.000
·
BBM
10% x 30.000 : 3.000
·
Profit 20% x 30.000 : 6.000+
Profit 20% x 30.000 : 6.000+
Price
portion :
15.000
Selling Price
30.000 + 15.000 = 45.000
45.000 : 3 = 15.000
D. EQUIPMENT
1. PRODUCTION
TOOL
GENERAL
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Uniform
|
Cloth
|
1
pcs
|
Individu
|
2
|
Apron
|
Cloth
|
1 pcs
|
Individu
|
3
|
Napkin
|
Cloth
|
3 pcs
|
Individu
|
4
|
Gastove
|
Stainlessteel
|
1 pcs
|
School
|
5
|
Stockpot
|
Stainlessteel
|
1 pcs
|
School
|
6
|
Leadle
|
Wood
|
1 pcs
|
School
|
7
|
Cup
|
Stainlessteel
|
10 pcs
|
School
|
8
|
Cutting Board
|
Stainlessteel
|
1 pcs
|
School
|
9
|
Knife
|
Stainlessteel
|
2 pcs
|
Individu
|
10
|
Measuring Cup
|
Stainlessteel
|
1 pcs
|
School
|
11
|
Loyang
|
Stainlessteel
|
2 pcs
|
School
|
12
|
Oven
|
Stainlessteel
|
3 pcs
|
Private
|
13
|
Bowl
|
Plastic
|
1 pcs
|
Private
|
14
|
Fork
|
Stainlessteel
|
2 pcs
|
School
|
15
|
Sauce Pan
|
Stick
|
2 pcs
|
School
|
16
|
Teflon
|
Stick
|
SPECIAL
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Mixer
|
Machine
|
1 pcs
|
Individu
|
2
|
Blender
|
Machine
|
1 pcs
|
Individu
|
2. DISPLAY
EQUIPMENT
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Dessert Plate
|
Porseline
|
3 pcs
|
School
|
2
|
Dessert Fork
|
Stainlessteel
|
3 pcs
|
School
|
3
|
Dessert
Spoon
|
Stainlessteel
|
3 pcs
|
School
|
4
|
Soup
Cup & Saucer
|
Porseline
|
3 pcs
|
School
|
5
|
Soup
Spoon
|
Stainlessteel
|
3 pcs
|
School
|
6
|
Dinner
Plate
|
Porseline
|
3 pcs
|
School
|
7
|
Dinner
Knife
|
Stainlessteel
|
3 pcs
|
School
|
8
|
Dinner
Fork
|
Stainlessteel
|
3 pcs
|
School
|
9
|
Appetizer
Spoon
|
Stainlessteel
|
3 pcs
|
School
|
10
|
Appetizer
Fork
|
Stainlessteel
|
3 pcs
|
School
|
3. LINEN
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Molton
|
Cloth
|
1 pcs
|
School
|
2
|
Table Cloth
|
Cloth
|
1 pcs
|
School
|
3
|
Slip
Cloth
|
Cloth
|
1 pcs
|
School
|
4
|
Skriting
|
Cloth
|
1 pcs
|
School
|
4. TABLE
DISPLAY
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Table
|
Wood
|
2 pcs
|
School
|
5. ACCESORIES
NO
|
EQUIPMENT
|
SPECIFICATION
|
TOTAL
|
INFORMATION
|
1
|
Tumbler Lamp
|
Lighting
|
1 pcs
|
School
|
2
|
Candle
|
Lighting
|
1 pcs
|
School
|
E. WORK SHEET
NO
|
ACTIVITIES
|
TIME
|
1
|
Prepare
Work
|
20
Minutes
|
Prepare Menu
|
15 Minutes
|
|
Prepare Menu Card
|
20 Minutes
|
|
Prepare Shopping
|
20 Minutes
|
|
Prepare instrument, display,
plating
|
20 Minutes
|
|
Prepare Layout
|
20 Minutes
|
|
Prepare
job sheet
|
20
Minutes
|
|
2
|
Prepare Cooking
|
|
Prepare Instrument cooking
|
90 Minutes
|
|
Prepare
materials cooking
|
90
Minutes
|
|
3
|
Cooking
|
|
Appetaizer
|
45
Minutes
|
|
Soup
|
45
Minutes
|
|
Maincourse
|
45
Minutes
|
|
Dessert
|
45
Minutes
|
|
4
|
Clear
Up
|
30
Minutes
|
Evaluating
|
30
Minutes
|
Information
:
1. Center piece
2. Appetizer
3. Soup
4. Main Course
5. Dessert
6. Accessories
7. Accessories
8. Accessories
6. JOB
SHEET
NO
|
ACTIVITIES KIND
|
TIME
|
1
|
Prepare work
·
Prepare
menu
·
Prepare
Shoping
·
Prepare
instrument cooking, display, plating
·
Prepare
layout
·
Prepare
job sheet
|
20 Minute
20 Minute
15 Minute
20 Minute
20 Minute
|
2
|
Prepare Cooking
·
Prepare
Table Display
·
Prepare
Instrument Cooking
·
Prepare
material cooking
|
90 Minute
60 Minute
60 Minute
|
3
|
Cooking
·
Appetizer
·
Soup
·
Main
Course
·
Dessert
|
45 Minute
45 Minute
60 Minute
45 Minute
|
4
|
Structuring table display
Structuring food in table display
|
45 Minute
|
5
|
Clear Up
|
30 Minute
|
Total
|
575 Minute
|
|
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