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    Jobsheet

    Uploaded by

    Iqbal Farhan Syaputra

    Copyright:

    © All Rights Reserved
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    Jobsheet

    Uploaded by

    Iqbal Farhan Syaputra
    67 views5 pages

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    67 views5 pages

    Jobsheet

    Uploaded by

    Iqbal Farhan Syaputra

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 5

    JOB SHEET BLK

    Kelompok 3 :
    1. Azis Fadlilah
    2. Bastianti Ahi M
    3. M. Farhan Azizi
    4. Riska Kusuma Arifti
    5. Sonia Cahyandika

    DINAS TENAGA KERJA DAN TRANSMIGRASI


    UPT PUSAT PELATIHAN KERJA DAERAH
    TATA BOGA ANGKATAN 2
    2018
    I. Appetizer : SichuanNoodle

    Ingredient :
    SichuanNoodle
    Dried Chili 2 sdm
    Onionchop1sdm
    Garlicchop 3 sdm
    GingerPaste 2 sdt
    TomatoKetchup 3 sdm
    Soy Sauce 3 sdm
    Lemon 1 sdm
    Sugar 2-3 sdm
    Salttaste
    Sesame Oil 2 sdm
    Water ¼ cup
    CorrianderLeaftaste
    Nutchop

    HoneyButterSauce :
    Onionchop
    Garlicchop
    Butter
    Flor
    WhiteStock
    Honey
    Salt
    Pepper
    MethodofCook :
    SichuanNoodle
    1. Noddle / Spaghettyboil plus saltandoil
    2. Mix allingredients in themixingbowl
    3. Nutsyoumustfryitfirst
    4. Corianderpressitandthen mix withnoodle
    HoneyButterSauce
    1. OnionchopandGarlicchopsautewithbutter,entertheflo
    urtambahkan whitestock,
    2. Masukkan honey, salt , pepper, tunggu sampai
    mendidih, rejuicesampai 3 menit.

    II. Main Course : Chinese Clay Pot Rice


    Ingredients
    Rice 3 cup
    StockChicken 3 cup
    Chicken(Bonles) 500 gram
    Ginger (chop) 4 sdm
    Onion (Julience) 1 butir
    Mushroom 6 butir

    BUMBU
    OysterSauce 4 sdm
    Soy Sauce 2 sdm
    Sesame Oil 1 sdt
    Sweet Soy Sauce 1 sdm
    Sugar 1 sdt
    Pepper 1 sdt
    StockChix 1 sdm
    Baby Kailan
    Egg¼ kg

    MethodofCook
    1. Saute bumbu untillfragrantaddingredientsaute± 10 ,
    steam 10 – 15.
    2. Chicken di bonles, direndam dengan sichuanperhaps
    lalu chicken di grill pan.
    3. Friedegg setengah matang / rebus ½ matang.
    Sauce Main Course
    Red bellpeppercoulis
    1. Red bellpepperburnedonthestove , agar kulit
    terkelupas di potong sesuai alur.
    2. Lalu tambahkan onionchop di saute, sampai lemes.
    3. Addwhitestock sedikit saja , agar paprika tidak
    gosong.
    4. Setelah itu diblender and di saring.
    5. Taruh di pot tambahkan cookingcreamsampai warna
    berubah jadi orange agak tua.
    6. Add lemon water, salt , whitepepper, kalau kurang
    kental add maizena.
    Bumbu saute
    Bumbu saute yang sudah dikasih whitestock diambil
    sedikit lalu tambahkan maizena, saltand sugar

    III. Dessert : ChineseMangoPudding


    Ingredients
    3 MiddleSizeMatureMangoes (FreshMangoCubes 1
    Pound)
    2 PacketUnflavored Gelatin Sheetsor ( 10 gram)
    SeeNote 1 ifyouwanttouse gelatin powder
    160 ml MilkorCoconut Milk
    60 ml HeavyCream, Chilled
    ½ CupGranulatedSugar ormoreifneeded

    Instructions
    1. Soak gelatin sheets in coldwater until soft.
    2. In a small pot, heathalfofthemilk, sugar andsoaked
    gelatin over slowfire. Keepstirringandheart until sugar
    and gelatin dissolvecompletely.Removefromheatand
    set asidetocooldown.
    3. Cut freshmango in
    halfandthendicethefreshmangosout.
    Placemostofthemangocubisin blender
    andthenlefthalfmilkorcoconutmilk ; blend until
    verysmooth.
    4. Mix mangosmoothwithmilkpreparedin step 1 ,
    addheavycreamtoo. Stir until evenlycombined.
    Andstrainthemixture. You mayneedtouse a spatula
    tohelpthemixturegothroughtthestrainer.
    Pourthemixturetoyourcontainerorramekins. Moveto
    refrigerator foraround 2 to 3 hours until completely
    set.
    5. Beforeeating,

    decoratewithleftmangocubesandmintleaves. Enjoy!

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