Jobsheet Bidang Lomba Confectionery Pastry Cook: Disusun Oleh: Riris Syawalia Risqi

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JOBSHEET

BIDANG LOMBA CONFECTIONERY


PASTRY COOK
LKS 2021

Disusun Oleh:
Riris Syawalia Risqi

SMK ICB CINTA WISATA


YAYASAN INSAN CINTA BAKTI
SEKOLAH MENENGAH KEJURUAN
INSAN CINTA BAKTI – CINTA WISATA
STATUS TERAKREDITASI “A” AMAT BAIK

JL. PAHLAWAN NO.19 B TELP. 022. 7271613 BANDUNG 40122


2021
A. RESEP

Small Cakes / Pastries


Quantity 10 pcs

Description:
This small cakes made with basic choux paste. Filled and decorated with assorted fresh
berries and whipped cream.

Ingredients:
1. Medium Protein Flour 25 g
2. High Protein Flour 50 g
3. Eggs 2 eggs
4. Water 75 ml
5. Pasteurized milk 50 ml
6. Margarine 50 g

Garnish:
1. Strawberries
2. Blackberries
3. Raspberries
4. Whipped cream
Directions:
1. In saucepan/frying pan, combine water, milk, margarine.
2. Set over medium heat and cook until liquid comes to a rolling boil and margarine has
fully melted, about 2 minutes.
3. Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula,
thoroughly mix in flour until no lumps remain.
4. Return saucepan/frying pan to medium heat and cook, stirring very frequently.
5. Transfer dough to a mixer bowl and beat at medium speed until the dough cool enough
that it doesn't cook the eggs when they hit it.
6. Add eggs one at a time, making sure each is fully beaten into the dough before adding
the next.
7. Transfer the choux right away to a pastry or zipper-lock bag and keeping it sealed.
8. Pipe the dough onto a greased baking paper.
9. Bake for 10 minutes in 185 C, then lower the heat to 175 C. Continue to bake for another
25 to 30 minutes until the pastry is golden brown and has a crisp shell.
10. Open the oven door and let the pastries cool for 30 minutes in the oven with the door
halfway open.
11. After that, remove the pan from the oven and let the pastries cool completely before
slicing or filling.
Chocolates/Pralines
Quantity 10 pcs
Description:
This chocolates-pralines made with chocolate compound and filled with assorted fresh
berries and whipped cream.
Ingredients
1. Chocolate compound 50 g
2. White-chocolate compound 50 g
3. Strawberries 3 pcs
4. Raspberries 3 pcs
5. Whipped cream 50 g
6. Food coloring
Directions
1. Melt the white-chocolate with au bain-marie technique, working in periods of 1 minute.
Stir the chocolate until melted completely.
2. Place white chocolate in 3 bowls then add food coloring to each bowl. Decorate the
mould with brush. Leave to crystallize in the fridge.
3. Melt the chocolate with au bain-marie technique. Stir the chocolate until melted
completely.
4. Stir the melted chocolate with a rubber spatula.
5. Fill the cavities of the mould.
6. Flip the mould over the chocolate bowl to empty the cavities. Let the chocolate to drip
off.
7. Tap the side of the mould with the spatula to get rid of the excess.
8. Fill all cavities with strawberry and whipped cream and leave a gap on top. This gap is
important to close the shell.
9. Cover all the cavities with a layer of tempered chocolate.
10. Leave to crystallize in the fridge for 20 minutes.
11. Take the mould out of the fridge and flip it. Slightly twist the mould to release the
chocolates.
Gateaux/Torten/Entremet
Quantity 1 whole

Description:
Very light sponge cake with a layer of whipped cream and strawberries.
Ingredients: 4
1. Egg white 4
2. Egg yolk 120 g
3. Caster sugar 105 g
4. Medium Protein Flour 15 g
5. Cornstarch 20 g
6. Melted butter ½ tsp
7. Vanilla essence

Garnish:
1. Whipped Cream
2. Strawberries
3. Raspberries
Directions
1. Preheat the oven 180°C.
2. In a clean bowl whip the egg whites until soft peak. Gradually mix with caster sugar, egg
yolk, and flour.
3. Very gently fold the egg whites with melted butter and vanilla essence.
4. Pour into a 18cm tin which has been greased and base lined with nonstick baking paper.
Bake in the oven for 30–35 mins until golden brown and the cake is springy to the touch
and coming away from the sides.
5. Turn out onto a cooling rack and remove the lining paper. When completely cooled slice
horizontally.
6. Wash and half the strawberries and raspberries vertically, keeping a few whole for
garnish. Whip the cream together with 100g caster sugar. Place one half of the sponge in
the bottom. Spread whipped cream over of the sponge cake and place the strawberries on
top. Place the remaining sponge on too.
7. Spread whipped cream over the top of the gateaux. Decorate with the reserves
strawberries. Place in the fridge for 30 mins to firm up.
B. SISTEMATIKA KERJA
N URAIAN KERJA DURASI WAKTU
O
1 Persiapan bahan makanan 10’ 08.00 – 08.10
2 Persiapan alat 10’ 08.10 – 08.20
Membuat gateaux
a. Membuat sponge cake 50’ 08.20 – 09.10
3 b. Membuat whipped cream 10’ 09.10 – 09.20
c. Membuat garnish 10’ 09.20 – 09.30
d. Menghias gateaux 15’ 09.30 – 09.45
Membuat small cakes/pastries
a. Membuat craquelin 10’ 09.45 – 09.55
b. Membuat choux paste 60’ 09.55 – 10.55
4
c. Membuat garnish 15’ 10.55 – 11.10
d. Menata choux untuk display 5’ 11.10 – 11.15
e. Menyiapkan plating untuk juri 15’ 11.15 – 11.30
Membuat chocolates/pralines
a. Menghias cetakan coklat 30’ 11.30 – 12.00
Istirahat/ISOMA 60’ 12.00 – 13.00
5 b. Melelehkan coklat 10’ 13.00 – 13.10
c. Mencetak coklat 30’ 13.10 – 13.40
d. Menata coklat untuk display 10’ 13.40 – 13.50
e. Menyiapkan plating untuk juri 10’ 13.50 – 14.00
6 Menata semua produk pada meja display 15’ 14.00 – 14.15
7 Membersihkan area kerja 15’ 14.15 – 14.30
8 Evaluasi 60’ 15.00 – 16.00
C. DAFTAR BELANJA
No Bahan Banyaknya Harga (Rp.)
1 Telur 6 butir/ 250 g 7000
2. Gula halus 250 g 4000
3. Terigu 250 g 3000
segitiga
4. Terigu 250 g 3500
cakra
5. Maizena 1 box kecil (50 5000
g)
6. Coklat 100 g 11000
compound
7. Coklat 100 g 12000
compound
putih
8. Margarin 250 g 4000
9. Susu 1 kotak sedang 6000
Pasteurisas
i
10. Vanilla 1 botol kecil 16000
essence
11. Whipping 1 box (200 30000
cream gram)
12. Pewarna 3 warna (30 ml) 12000
makanan
13. Strawberry 1 kotak 13950
14. Blackberry 1 kotak 17200
15. Raspberry 1 kotak 15000
Total 159.650
D. DAFTAR PERALATAN
No Nama Alat Spesifikasi Kebutuhan
1 Alat Persiapan (alat bantu
pengolahan) tanpa Listrik
a. Measuring jug Plastic 1
b. Vegetable knife Satinless steel 1
c. Cutting board Plastic 1
d. Bowl Satinless steel 5
2 Alat Persiapan dengan listrik
a. Mixer Plastic 1
3 Alat Pengolahan tanpa listrik
a. Fry pan Satinless steel 1
b. Saptula Wood 1
c. Baking sheet
4 Alat pengolahan dengan listrik
a. Oven 1
5 Alat saji
a. Dessert plate China ware 3
b. Dessert knife Satinless steel 3
c. Dessert fork Stainless steel 3
d. Show plate China ware 2

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