WORKING PAPPER
TATA BOGA
NAMA KELOMPOK:
KARTINI
101120280
RYAN BAGUS WIJAYA
FAKULTAS ILMU SOSIAL DAN ILMU POLITIK
JURUSAN ILMU ADMINISTRASI
PRODI PARIWISATA KONSENTRASI PERHOTELAN
UNIVERSITAS RIAU
1. Pengenalan bahan
NO | NAMA HIDANGAN | BAHAN | JUMLAH | CARA MRMBUAT |
1 2 4 5 | Cream Of Corn Soup Vegetable Fish Lalapan | Chiken Stock Sweet Corn Flour Onion chop Baquet Garni (carrot,leck,celery,bayleaf) Cream Fresh Milk Margarine Salt pepper White Cabbage (boiled the leaf white cabbage) Carrot(slice) Onion chop Salt & papper Chiken Meat(mineed) Margarine Stock Ikan gurami Flour Salt and papper Sause: Sauce tomat Bawang Bombay Cabe merah(iris tanpa biji) Bawang putih cincang Sugar Tepung maizena Fish stock | 3Liter 1 car 100gr Sckp Sckp 50cc 100cc 50gr Sckp Sckp 1 ekor Scukp Sckup 4 botol 1buah besar 5-10 biji Sckp Sckp Sckp sckp | 1.Make the chicken stock 2.Boil to 1-2 jam, Straining 3.Heat the batter in fraying pan and than saute the onion chop until fragrant 4.Add the flour and stir awell 5.Pour the chicken Stock, cook for 5-10 minute 6. Strainer, Correct the seasoning 7.Blead the sweat corn, pour in the chicken stock 8.Add to cream and fresh milk cook until down. 1.bersihkan semua vegetable, tiriskan 2.setelah itu rendam dalam air mendidih yg telah di beri garam, rendam hingga setangah matng kemudian tiriskan |
2. Alat yang digunakan
NO | ALAT YANG DIGUNAKAN | JUMLAH |
1 | Sheet pan | |
2 | Scale | |
3 | Measuring jung | |
4 | Rolling pin | |
5 | Sauce pan / fraying pan | |
6 | Wooden spoon | |
7 | Knife | |
8 | Wishk | |
9 | Oven | |
10 | Bowl | |
11 | Cutting board | |
12 | Spatula | |
13 | Stove |
3. Tata tertib kerja
NO | KEGIATAN | TINI | RYAN |
1 | Prepare alat | - | - |
2 | Prepare bahan | ü | ü |
3 | Membersihkan bahan | ü | ü |
4 | Mengolah Ø Cream Of Corn Soup Ø Fish …. Ø Vagetable Ø Lalapan | ||
5 | Menghidang | ü | ü |
6 | Membersihkan alat | - | - |
7 | Membersihkan area kerja(Public area) | ü | ü |
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