1

RESEP PRAKTEK
MANAJEMEN F&B 2 (PRODUCT)

Oleh

I Nyoman Tri Sutaguna

DIV PARIWISATA
FAKULTAS PARIWISATA
UNIVERSITAS UDAYANA
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PRAKATA

Puji syukur ke hadirat Tuhan Yang Maha Esa yang telah melimpahkan karunia, rahmat,

serta petunjuk-Nya sehingga dapat menyelesaikan resep praktek F&B Product sebagai modul

pegangan bagi mahasiswa dan dosen dalam mengikuti perkuliahan di DIV Pariwisata Fakultas

Pariwisata Universitas Udayana (UNUD). Modul resep ini dipilih agar dapat memenuhi

kebutuhan dan tuntutan dunia pendidikan yang masih terbatas jumlahnya.

Di samping itu tuntutan dunia industri atau dunia usaha yang menuntut lulusan

mahasiswa UNUD agar mempunyai kompetensi professional sehingga diharapkan mampu

bersaing di pasar global (competitive advantage). Semoga modul resep ini bermanfaat bagi para

pembaca semuanya.

Denpasar,

Penulis
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EGG DISHES PRODUCT

NAME : BOILED EGG.
YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 EGGS 20 PCS
2 BOILING WATER 2 LTR

METHODS:

 Boil water until boiling, add eggs in the boiling water.

 Simmer according to costumer request. Serve in the egg stand.
NOTE:
 Soft boiled egg 4 – 5 minutes.
 Medium boiled egg 6 – 8 minutes.
 Hard boiled egg 10 minutes.

NAME : POACH EGGS.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 EGGS 20 PCS
2 BOILING WATER 2 LTR
3 VINEGAR 200 ML
4 SANDWICH BREAD 10 PCS
5 SALT - -

METHODS:

 Carefully break eggs in to a pan containing gently boiling water, at least 8 cm deep, to
which vinegar has been added.
 Simmer eggs for 3 minutes until lightly set.
 Remove from the water with skimmer.
 For immediate service dip into boiling salted water to remove vinegar residue.
 If holding for later service, place the eggs in the cold water, reheat in boiling salted water
for 1 minute to service.
 Serve drained on a hot plate or on the buttered toast.
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NAME : SCRAMBLED EGGS.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 EGGS 20 PCS
2 MILK 300 ML
3 SALT & PEPPER - -
4 BUTTER 500 GR
5 SANWICH BREAD/ TOAST 10 PCS

METHODS:

 Break eggs in to a bowl.

 Add milk, salt and pepper.
 Melt 250 gr butter in heavy- based pan.
 Add egg in to a pan and stir over slow, gentle heat a flat wooden spatula.
 Remove from the heat when lightly cooked and still moist.
 Mix remaining butter.
 Serve on the hot plate and buttered toast.

NAME : FRIED EGGS.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 EGGS 20 PCS
2 BUTTER / OIL 200 GR

METHODS:

 Melt the butter on frying pan until start to sizzle.

 Add egg carefully, for help break them into bowl first.
 Cook gently until lightly set.
 Remove from the pan, serve on hot plate.
NOTE:
 Egg which are SUNNY SIDE UP, fried on one side only.
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 Egg which are TURN OVER. there is OVER EASY AND OVER HARD fried on both
side with the yolk until runny ( easy ) or cook until firm ( hard ).
 Fried eggs are commonly serve with:
o Grilled bacon
o Grilled sausage
o Grilled ham
o Grilled tomato
o Saute’ mushroom.

NAME : OMELETTE.
YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 EGGS 20 PCS
2 BUTTER 200 GR
3 SALT & PEPPER - -

METHODS:

 Break the egg into bowl and season.

 Mix well use by balloon wish until white and yolk are well blended.
 Heat the frying pan and add butter.
 Add egg and cook quickly over high heat, moving the mixture with
wooden spatula.
 Fold the side nearest the handle to the middle of omelette.
 Seal with wooden spatula and turn the omelette out into hot plate with the
sealed side down.
NOTE:
Omelette are usually cooked to order or with filling in corporate in different ways:
Cheese omelette.
Ham omelette.
Onion omelette.
Ham, onion, cheese omelette.
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STOCK AND SAUCE.

NAME : WHITE STOCK ( FOND BLANC )

( CHICKEN, VEAL, BEEF )
YIELD : 4 LITERS.
DESCRIPTION :

NO INGGREDIENT QUANTTITY SIZE

1 BONES 2,5 KG
2 WATER 5 LITER
3 MIREPOIX (onion, carrot, celery, ) 200,100,50 Gr
4 BOUQET GARNI ( leek, thyme, bay leaf, 20,20,5 Gr,gr,pcs
parsley)

METHODS:
1. Cut the bones into small pieces.
2. Wash bone into cold water.
3. Blanched the bone in the hot water.
4. Cover again with cold water and re boil.
5. Add mirepoix and bouquet garni.
6. Bring to the boil. Skim the surface.
7. Simmer for 1,5 – 2 hours.
8. Cook lightly than strain, allow to cold.
Standard of quality:
THE STOCK SHOULD BE CLEAR.

NAME : FISH STOCK ( FUMMET DE POISSON )

YEILD : 5 LITER.
DESCRIPTION :

NO INGGREDIENT QUANTITY SIZE

1 FISH BONE WITH HEAD 2 KG

2 WATER 5 LITER
3 MIREPOIX (onion, carrot, celery.) 125,50,50 Gr
4 BUTTER 30 GR
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5 WHITE WINE 50 ML
6 HERB (bay leaf, pepper corn, parsley stem, cloves) - -

METHODS:
1. Wash bone into cold running water remove any black skin, and blood.
2. Sauté mirepoix in butter.
3. Add fish bone, cover and let sweat for a few minute.
4. Deglace with white wine, simmer until half size.
5. Add water and let them to boiling.
6. Simmer for 45 minutes, than strain.
STANDARD QUALITY :
FISH STOCK SHOULD BE CLEAR.

NAME : BROWN STOCK.

YEILD : 3 LITER.
DESCRIPTION : AS SAUCE OR SOUP.

NO INGGREDIENT QUANTITY SIZE

1 BEEF OR VEAL BONES 2 KG

2 WATER 4 LITER
3 MIREPOIX (onion, carrot, celery) 250,125,125 Gr

5 BOUQUET GARNI (leek, thyme, rosemary, parsley. Bay - -

leaf.)
6 BLACK PEPPER CORN 1 Tsp

METHODS:
1. SET OVEN 220 DEGREE CELCIUS.
2. Put the bones in a roasting pan, and cook in the oven for 20 – 25 minutes until brown on
all side.
3. Melt the butter in stock pot and saute the Mirepoix until browned.
4. Add the bones, and remaining ingredients.
5. Add water and bring to the boiled and skim the surface.
6. Simmer for 2-3 ours.
7. Cook slightly, than strain allowed to cold.
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NAME : DEMIGLACE’
YEILD : 2 LITER

DESCRIPTION : a quick and contemporary method of production.

NO INGGREDIENT QUANTITY SIZE

1 VEAL / BEEF BONES 2 Kg

2 FLOUR 150 Gr

3 MIREPOIX: ONION, CARRIT, CELERY. 200,100,50 Gr

4 BOUQUET GARNI: LEEK, THYME, BAY LEAF, 1 BUNCH

ROSEMARY, PARSLEY.
5 VEGETABLE OIL / BUTTER 30 Gr

6 TOMATOE PASTE 150 Gr

7 RED WINE 30 ML

8 BROWN STOCK 5 LTR

METHODS:
 Set oven 220⁰c.
 Roasting bone for 20 – 30 minutes until brown all the side.
 Dust with the flour until brown.
 Melt the butter in a stock pot, saute the mirepoix until brown.
 Add the bouquet garni.
 Add the tomato paste.
 Deglaze with red wine.
 Add brown stock.
 Reduce the volume into half by simmering.
 Strain trough fine chinois.
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NAME : TOMATO SAUCE.

YIELD : 1 LITER.

DESCRIPTION :
NO INGREDIENT QUANTITY SIZE

1 BACON 50 GR

2 MIREPOIX ( bronoise ) 250 GR

3 GARLIC MINCED 4 GLOVE

4 OREGANO 1 TSP

5 BAY LEAF 2 PCS

6 SUGAR 30 GR

7 FRESH CHOPPED TOMATO 500 GR

8 TOMATO PASTE 100 GR

9 WHITE STOCK 1 LITER

10 SALT & PEPPER - -

METHODS:
 Sauté the bacon till brown color.
 Add mirepoix and garlic.
 Add tomato paste, tomato fresh and sugar.
 Add white stock, Bring to boiled and stir often.
 Simmer for 30 minutes.
 Add the seasoning with oregano.
 Pass blend with fine food mill. Until smooth texture.
NOTE : TOMATOE SAUCE STRONG TASTED OF OREGANO.
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NAME : BECHAMEL.
YIELD : 1,5 LITER.

DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 BUTTER 90 GR

2 FLOUR 90 GR

3 MILK ( liquid ) 1,5 LITER

4 nutmeg - -

5 Bay leaf 2 PCS

6 Salt - -

METHODS:

 Melt butter and add flour and stir well.

 Cook for a few minutes, without coloring. ( ROUX )
 Cool the roux, gradually add the warm milk.
 Stirring constantly, until smooth and boiling.
 Add nutmeg and salt.
 Allow to simmer for 15 minutes.
 Finally strain with fine conical strainer.
STANDARD OF QUALITY:
THE COLOR SHOULD BE WHITE AND NO FLOUR TASTING

NAME : MAYONAISE.
YIELD : 1 LITER

DESCRIPTION: mayonnaise is emulsion oil base sauce, it is creamy white.

NO INGREDIENT QUANTITY SIZE

1 SALAD OIL 1 LITER

2 EGG YOLK 3 PCS

3 FRENCH MUSTARD 1 TSP

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4 WHITE VINEGAR 1 TSP

5 WORCHESTER SAUCE 1 TSP

6 LEMON JUICE 1 TSP

7 SALT & PEPPER - -

METHODS:

 Place egg yolk in the whisking bowl.

 Add salt & pepper, mustard.
 Whisking until well blend.
 Whisking continuously and constantly, add salad oil very thin stream, increasing the
thickness of the stream slightly once the emulsion begin to foam.
 Check the sauce thickness, add the vinegar.
 Seasoning with Worchester sauce.

NOTE: VINEGAR AND WORCHESTER SAUCE ABLE TO MIX TOGETHER WITH EGG
YOLK, BEFORE ADD SALAD OIL.

NAME : TAR – TAR SAUCE.

YIELD : 400 ML.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 MAYONAISE 400 ML

2 CHOPPED CHAPERS 40 GR

3 CHOPPED GHERKIN 40 GR

4 CHOPPED PARSLEY 1150 GR

5 CHOPPED WHITE BOILED EGG 50 GR

METHODS:
 Mix all ingredient, and check the seasoning, and use as required.
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NAME : COCKTAIL SAUCE.

YIELD : 500ML.
DESCRIPTION :
NO INGREDIENT QUANTITY SIZE

1 MAYONAISE 400 ML

2 TOMATO KETCHUP 60 ML

3 CREAM 30 ML

4 WORCHESTER SAUCE 1 TSP

5 LEMON JUICE 1 TSP

6 BRANDY 5 ML

METHODS:
 Mix all ingredients together, correct the seasoning and use as required.

NAME : FRENCH DRESSING.

YIELD : 1,3 liter
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SALAD OIL 1 LITER

2 FRENCH MUSTARD 2 TBSP

3 WINE VINEGAR 300 ML

4 SALT & PEPPER - -

METHODS:
 Whisking salt, pepper, mustard, and wine vinegar in the whisking bowl.
 Add the salad oil, whisking rapidly, re whisk just prior to service.
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SANDWICH AND PIZZA

NAME : CLUB HOUSE SANDWICH
YEILD : 10 PORTIONS.
DISCRIPTION :

NO INGREDIENTS QUANTITY SIZE

1 SANDWICH BREADS 30 PCS

2 MAYONAISE 300 ML

3 LETTUCE 300 GR

4 TOMATO 300 GR

5 GRILLED BACON 300 GR

6 BOILED CHICKEN 300 GR

7 SLICED BOILED EGG 300 GR

8 CHEDAR CHEESE 10 SLICE

METHODS:

 Clean iceberg lettuce and cut into quarter. Wash and drain.

 Apply mayonnaise on the side of bread.

 Arrange lettuce, tomato, chicken breast, and bacon on the bread.

 Cover the sandwich with other slice of bread.

 Arrange the boiled egg, cheese on top the bread.

 Closed the sandwich with other slice of bread.

 Cut the sandwich on triangle in quarter.

Serve with potato chip and coleslaw.
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NAME : PIZZA DOUGH.

YIELD : 10 SHEETS.
DESCRIPTION :

NO INNGREDIENT QUANTITY SIZE

1 HARD FLOUR 1 KG

2 WATER 500 ML

3 EGG 1 PCS

4 OLIVE OIL 90 ML

5 INSTANT YEAST 20 GR

6 SALT 15 GR

METHODS:

 Put all ingredients in Mixing bowl.

 Mixing for 10 minutes, until dough is elastic.

 Portion the dough into 150 g each.

 Let it rest under a wet cloth approx 15 - 20 minutes.

 Roll dough and ready for baking.

NAME : PIZZA SAUCE.

YIELD : 1 KG.
DESCRIPTION :

NO INGGREDIENT QUANTITY SIZE

1 TOMAT CONCASSE 1 KG

2 TOMATO PASTE 120 GR

3 CHOPPED GARLIC 3 GR
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4 BASIL LEAF 10 GR

5 OREGANO 10 GR

6 BALACK PEPPER GROUND - -

7 OLIVE OIL 60 ML

8 SALT - -

METHODs:

 Sauté garlic in the olive oil, finely chopped basil leaf and oregano.

 Add tomato paste and keep cooking.

 Add tomato concasse and cook until soft.

 Seasoning with salt and black pepper ground.

SALAD AND APPETIZER

NAME : ASSORTED FRESH VEGETABLE SALAD.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SISE

1 LETTUCE 300 GR

2 CUCUMBER 100 GR

3 TOMATO 100 GR

4 CARROT 100 GR

5 RED RADISH 75 GR

6 MIX BELL PEPPER 75 GR

7 FRENCH DRESSING 300 ML

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METHODS:

 Wash and drain the lettuce, and cut contemporary.

 Pell the cucumber and cut into slice.

 Wash and cut the tomato into wedges.

 Wash and peel the carrot and cut into shraded or grated.

 Wash and cut bell pepper into julienne.

 Arrange all ingredients in the cold plate and serve with French dressing. Garnish with
spring parsley.

NAME : SHRIMP COOKTAIL.

YIELD : 10 PORTIONS.
PORTION SIZE : 80 -100 GR.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SHRIMP 900 GR

2 ICEBERG LETTUCE 500 GR

3 TOMATO WEDGES 10 PCS

4 BOILED EGG 4 PCS

5 SLICE LIME 10 SLICE

6 OLIVE – SLICE 20 SLICE

7 SALT & PEPPER - -

8 WORCHESTER SAUCE - -

9 COOKTAIL SAUCE 200 ML

METHODS:
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 Boiled shrimp in the court bouillon, peel and wash well.

 Marinated shrimp with salt & pepper and Worchester sauce.

 Add cocktail sauce and mix well.

 Cut iceberg lettuce in chiffonade.

 Layered the lettuce in cocktail glass and shrimp over the chiffonade.

 Garnish with tomato wedges, slice lime, slice boiled egg, and olive on top.

NAME : CHICKEN SALAD HAWAIIAN.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGGREDIENT QUANTITY SIZE

1 PINEAPPLE 5 PCS

2 APPLE 300 GR

3 CELERY 100 GR

4 ICEBERG LETTUCE 200 GR

5 CHICKEN MEAT 250 GR

6 BOILED EGG 3 PCS

7 CREAM 100 ML

8 PARSLEY 10 PCS

9 MAYONAISE 300 ML

METHODS:

 Cut the boiled chicken into cube.

 Cut the apple, pineapple into cube 1 cm.

 Cut the celery stalk into cube.

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 Mix all ingredients with mayonnaise and cream, correct the seasoning.

 Serve on pineapple boat, under liner with lettuce, and garnish with slice egg, tomato
wedges and parsley.

NAME : CAESAR SALAD.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 ROMAINE LETTUCE 800 GR

2 CROUTON 150 GR

3 CHOPPED CRISPY BACON 100 GR

FOR CAESAR DRESSING :

1 VEGETABLE OIL 800 LTR

2 EGG YOLK 3 PCS

3 CHOPPED GARLIC 30 GR

4 ANCHOVIES FILLET 50 GR

5 ANCHOVIES PASTE 1 TBSP

6 CRUSH BLACK PEPPER - -

7 SALT - -

8 WHITE VINEGAR 1 TSP

9 WORCHESTER SAUCE 1 TSP

10 LEMON JUICE 1 PCS

11 MUSTARD 1 TBSP

12 PERMESAN CHEESE 50 GR
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METHODS: ( CAESAR SALAD )

 Cut the romaine lettuce in to big cube, 4cm.

 By using stainless bowl, mix lettuce and Caesar dressing.

 Mix nicely until salad look creamy.

 Served it on a chilled pasta bowl and garnish with crouton, chopped bacon and parmesan
cheese.
METHOD CAESAR DRESSING:

 Place egg yolk and mustard in stainless bowl, beat with wish until well blended.

 Whisking rapidly. Begin to add oil a very thin stream, increasing the thickness of the
stream slightly the emulsion to foam.

 As the sauce thickens add the chopped garlic, chopped anchovies, anchovies paste, lemon
juice, and vinegar, in small amount to thin it out.

 Season with Worchester sauce.

 Check seasoning before finishing.

 Blast chilled below 41⁰f.

NAME : COLESLOW.
YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 WHITE CABBAGE 1 KG

2 WHITE VINEGAR 90 ML

3 MAYONAISE 250 ML

4 HEAVY CREAM 100 ML

5 SALT & CRUSH BLACK PEPPER - -

6 CHOPPED PARSLEY 20 GR

7 SHRADED CARROT 250 GR

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8 SUGAR 30 GR

9 ROMAINE LETTUCE ½ PCS

10 FRESH TOMATOES 1 PCS

11 FRESH LEMON 1 PCS

METHODS :

 Shredded cabbage and carrot.

 Marinated with salt and pepper. ( 2 hours ), than squeeze to remove the water from the
cabbage.

 Mix mayonnaise with cream, salt and sugar.

 Mixing all ingredients with the dressing, add chopped parsley.

 Arrange in a bowl garnish with lemon wedges, celery leave / parsley.

SOUP

NAME : CREAM OF BROCCOLI SOUP.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 BUTTER 30 GR

2 ONION 100 GR

3 BROCCOLI 500 GR

4 VEGETABLE STOCK 2 LTR

5 WHITE WINE 100 ML

6 MILK 50 ML

7 CREAM 30 ML
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8 ALMOND ROASTED slice 30 GR

9 ROUX 50 GR

10 NUTMEG 1 TSP

11 SALT & PEPPER - -

METHODS:

 Chopped the broccoli, heat the butter and sauté the onion, and broccoli.

 Add white wine, simmer until half size and add vegetable stock, simmer for 20 minutes.

 Add roux mix well and blend with mixer until a fine creamy.

 Add milk and cream, and season with salt pepper.

 Soup should be a light consistency and should be creamy.

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NAME : CHICKEN BROTH.

YIELD : 10 PORTIONS.
DESCRIPTION : clear chicken soup with dice of vegetable.

NO INGREDIENT QUANTITY SIZE

1 CHICKEN TIGHT 500 GR

2 LEEK 200 GR
3 CARROT 250 GR
4 TURNIP 250 GR
5 CELERY 50 GR
6 WHITE CABBAGE 50 GR
7 BUTTER 50 GR
8 CHICKEN STOCK 2,5 LTR
9 CHOPPED PARSLEY 30 GR
10 SALT & PEPPER - -
11 CHOPPED GARLIC 30 GR

METHODS :

 Boil the chicken approx 30 minutes until done, cut in dice.

 Peel, and wash leek, carrot, turnip, celery, white cabbage cut into dice.
 Heat the butter, sauté chopped garlic, and all vegetables without coloring.
 Pour on chicken stock and stirring well.
 Seasoning with salt & pepper.
 Serve hot in soup cup garnish with chicken and chopped parsley.

NAME : BEEF CONSOMME.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 WHITE BEEF STOCK 2,5 LTR

2 MEAT CLARIFICATION 950 GR
3 ONION – SLICE AND BROWNING 2 PCS
FOR MEAT CLARIFICATION
4 MINCED BEEF 500 GR
5 CARROT BRONOISE 200 GR
6 LEEK BRONOISE 100 GR
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7 ONION CHOPPED 100 GR

8 CELERY BRONOISE 50 GR
9 WHITE EGG 2 PCS
10 SALT - -
11 BLACK PEPPER CORN 5 GR
12 BAY LEAF 5 PCS
13 CLOVE, ROSEMARY,THYME 8, 20, 20 PCS, GR, GR

METHODS :

 For meat clarification, mixture all ingredient in food chopper.

 Mix the brown onion with all ingredients, and white egg, salt, pepper corn, bay leaf, and
cloves.
 Keep the mixture in refrigerator for over night.
 Mix the meat clarification with cold beef stock in the stock pot.
 Boil them quickly, until all ingredients coming upon thigh with white egg.
 Simmer the soup very gently for approx 2 - 3 hours and strain through a double cloth.
 Remove excess fat add seasoning using salt only.

NAME : CREAM OF TOMATO SOUP.

YIELD : 10 PORTIOS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 CHICKEN STOCK 2,5 LTR

2 FRESH TOMATO 600 GR
3 SLICE ONION 100 GR
4 BACON 50 GR
5 TOMATO PASTE 180 GR
6 BUTTER 50 GR
7 FLOUR 100 GR
8 MILK 200 ML
9 CREAM 100 ML
10 SALT & PEPPER - -
11 CROUTON - -

METHODS:

 Pell and chopped the fresh tomatoes.

 Heat the butter, sauté onion, bacon, tomato paste.
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 Add tomatoes stir and cook for few minutes.

 Add the chicken stock and bring to boil.
 Mix flour and milk to be thickening agent.
 Add thickening to soup and simmer for 30 minutes.
 Pass trough a fine strainer in to clear pan and re boil.
 Add fresh cream.
 Serve hot and garnish with crouton.

NAME : PURRE OF POTATO SOUP.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 BUTTER 50 GR
2 SLICE ONION 100 GR
3 LEEK – white only 100 GR
4 POTATOES CUT ROUGHLY 1 KG
5 CHICKEN STOCK 2,5 LTR
6 CREAM 100 ML
7 SALT & PEPPER - -
8 NUTMEG POWDER - -
9 CHIVE CHOPPED 10 GR
10 FRENCH BREAD 10 SLICE

METHODS:

 Heat butter sauté onion, leek and potatoes without coloring.

 Pour the stock and bring to boil.
 Season with salt & pepper and nutmeg.
 Simmer approx 30 minutes, until potatoes are done.
 Take out the soup and blend using blender.
 Pour into clean pan correct the season, reheat.
 Add fresh cream into soup.
 Serve hot garnish with chopped chive and slice French bread.
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NAME : SHRIMP BISQUE.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SHRIMP 500 GR
2 BUTTER 50 G
3 FISH STOCK 3 LTR
4 ONION 100 GR
5 CARROT 50 GR
6 LEEK 50 GR
7 CELERY 10 GR
8 TOMATO PASTE 80 GR
9 BRANDY 30 ML
10 WHITE WINE 100 ML
11 FLOUR 80 GR
12 CREAM 100 ML
13 SALT & PEPPER - -

METHODS:

 Cut all mirepoix into roughly.

 Sauté the shrimp with butter and add the mirepoix , stir until tender.
 Add tomato paste, stir for 3 minutes, deglaze with brandy and white wine.
 Moisten with fish stock, and simmer approx 15 minutes.
 Remove the shrimp and peeled. Add the shell into soup.
 Mix the flour with the water, pour and stir to be thickening into soup.
 Season with salt & pepper and simmer for 20 minutes.
 Strain the soup with cloth.
 Add the cream, and stir carefully.
 Serve the soup hot and garnish with shrimp.
STANDARD QUALITY: soup should be slightly thick and light brown color.
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NAME : FISH CHOWDER.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 BUTTER 50 GR
2 ONION 100 GR
3 CARROT 100 GR
4 LEEK 100 GR
5 TURNIP 100 GR
6 CELERY 50 GR
7 POTATOES 200 GR
8 TOMATO 100 GR
9 FISH MEAT 300 GR
10 FISH STOCK 2,5 LTR
11 FLOUR 25 GR
12 PERSLEY 10 GR
13 CREAM 100 ML
14 THYME - -
15 SALT & PEPPER - -

MEHODS:

 Cut carrot, turnip, potatoes, and fish into dice.

 Cut onion, leek, into paysanne, cut tomato into concasse.
 Heat the butter add onion, leek, carrot, celery, cook without coloring.
 Add flour, moisten with fish stock, bring to boil approx 15 minutes.
 Season with salt & pepper, and thyme.
 Add fish, potatoes and tomatoes, before serving.
 Add cream stirring well.
 Serve with chopped Parsley.
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PASTA PRODUCT
NAME : SPAGHETTI BOLOGNAISE.
YEILD : 10 PORTIONS. ( 250 GR/ PORTION )
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SPAGHETTI 1 KG
2 WATER 4 LTR
3 SALT 20 GR
4 BUTTER 80 GR
5 BOLOGNAISE SAUCE 1,5 LTR
6 GRATED PERMESAN CHEESE 100 GR
7 PARSLEY 10 GR
FOR BOLOGNAISE SAUCE
1 BEEF SHOULDER 1 KG
2 VEGETABLE OIL 100 ML
3 ONION 200 GR
4 CARROT 150 GR
5 CELERY 50 GR
6 GARLIC 5 GR
7 DRY WHITE WINE 100 ML
8 TOMATO PASTE 100 GR
9 TOMATO CONCASSE 150 GR
10 DEMIGLACE 1 LTR
11 THYME & ROSEMARY 10 GR
12 BAY LEAF 4 PCS
13 OREGANO 5 GR
14 SALT & PEPPER - -

METHODS:

 Boil the spaghetti into salt water, boil gently.

 Stir constantly with wooden spatula.
 Cook for approximately 8 -10 minutes than drain well with a colander.
 Add oil into cooked spaghetti and mix well.
 Arrange the spaghetti in the plate topping with bolognaise sauce.
 Sprinkle with grated parmesan cheese on top.
 Garnish with chopped parsley and parsley spring.
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SAUCE: FOR BOLOGNAISE

 Grinder the meat through in the machine.

 Chopped the onion and cut the celery and carrot into fine brunoise.
 Chopped the garlic.
 Heat the oil in the large sauce pan sauté mirepoix until soft.
 Add the ground meat stir constantly to break any lump until lightly brown.
 Pour the dry white wine, stir well and reduce until half size.
 Add tomato paste, tomato concasse.
 Season with bay leaf, thyme, rosemary, oregano, stir well.
 Seasoning with salt & pepper.
 Add the demiglace and stir constantly, let simmer for 30 minutes over the low heat.
Correct the seasoning before serve.

VEGETABLES PRODUCT
NAME : JARDINIERE VEGETABLE.
YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 CARROT 300 GR
2 TURNIP 300 GR
3 ZUCCINI 300 GR
4 GREEN BEAN cut into 3 cm long 150 GR
5 BUTTER 50 GR
6 CHOPPED PARSLEY 10 GR
7 SALT & PEPPER - -
8 Chopped GARLIC 10 GR

METHODS:

 Pell, wash and cut the vegetable into jardinière.

 Cook them separately in salted water.
 Refresh the vegetable in running cold water.
 Heat the butter in sauté pan, sauté garlic, and vegetable.
 Add seasoning with salt & pepper.
 Serve hot and sprinkle with chopped parsley on to
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COOKING MEAT
NAME : PORK PICATA.
YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTIY SIZE

1 PORK LOIN 1500 Gr

2 EGG 5 Pcs

3 FLOUR 300 Gr

4 PERMESAN CHEESE 100 Gr

5 BUTTER 200 Gr

6 CHOPPED PARSLEY

7 SALT & PEPPER - -

8 TOMATO SAUCE 500 Ml

9 SPAGHETTI cooked 750 Gr

METHODS:

 Cut the pork loin 75 gr each, platen the pork loin.

 Season the pork with salt and pepper.

 Mixture the egg, parmesan cheese, and chopped parsley.

 Heat the butter in to sauté pan.

 Add pork loin in to mixture, and pan fried in the butter until golden brown.

 Serve pork picata with hot spaghetti. And tomato sauce.

 Garnish with spring parsley.

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NAME : BLACK PEPPER STEAK.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 FILLET OF BEEF @ 170 GR 10 PCS

2 SALF & PEPPER - -
3 MUSTARD 2 TBSP
4 MARINATION 50 ML
5 VEG OIL 50 ML
FOR BLACK PEPPER SAUCE
1 DEMIGLACE 1 LTR
2 CRUSH BLACK PEPPER CORN 10 GR
3 CHOPPED SHALLOT 50 GR
4 FRENCH MUSTARD 1 TSP
5 BUTTER 30 GR
6 SALT - -

METHODS :

 Flatten the steak and make round shape, approximately 1,5 cm thickness.

 Season the steak on both side with salt & pepper, mustard and marination.

 Grill steak on pre – heated greased grill bars, turn half way through by cooking. Cook to
the done in ordered.

 Dress steak on dish and serve with Black pepper sauce.

BLACK PEPPER SAUCE:

 Sauté the chopped shallot, add mustard stir well.

 Pour Demiglace, and simmer approx 5 minutes.

 Season with salt & crush black pepper, check the consistency.
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NAME : FILLET FISH MEUNIERE.

YIELD : 10 PORTIONS. (150 GR/PORTION)
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 FILLET FISH SNAPPER 1,5 KG

2 SALT & PEPPER - -
3 LIME JUICE 2 PCS
4 WORCHESTER SAUCE 2 TBSP
5 MILK 200 M
6 FLOUR 200 GR
7 OIL 2 LTR
MEUNIERE SAUCE
1 BUTTER 100 GR
2 LEMON JUICE 5 ML
3 CHOPPED PARSLEY 1 TBSP
4 SALT & PEPPER - -

METHODS:

 Cut the fish into 150 gr each, with a thickness 1,5 – 2 cm.
 Season with salt & pepper, and marinated with lime juice, milk, and Worchester sauce.
Keep for 30 minutes.
 Drain the fish and turn in flour slightly on both sides.
 Heat the oil in frying pan, than shallow frying the fillet of fish for both sides until golden
brown.
MEUNIERE SAUCE:

 Mix salt and pepper and lime juice.

 Heat the butter in clean pan, and add the lime juice.
 Add the chopped parsley.
 Coat the cooked fillet fish with this butter, serve with slice of lemon.
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NAME : BREADED CHICKEN CUTLET

YEILD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 CHICKEN BREAST / LEG @ 100GR 10 PCS

2 SALT & PEPPER - -
3 EGG FLOUR 4 PCS
4 FLOUR 200 GR
5 BREAD CRUMB 250 GR
6 VEGETABLE OIL 300 ML
7 MUSTARD 10 GR
8 CAFÉ DE PARIS SAUCE 300 GR

METHODS:

 Debone and flattened the breast and leg and leaf the wing bone.
 Debone and flattened the leg and leaf the tight bone for leg.
 Seasoning the chicken with salt and pepper, and mustard.
 Breaded the chicken :
 Dredge the chicken in the flour.
 Than deep in the beaten egg.
 Finished with bread crumb.
 Heat oil in frying pan, pan fried the chicken until done and golden brown.
 Serve hot with café d paris.

DESSERT PRODUCT

NAME : CREPES NORMANDE.

YIELD : 10 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 CREPES 20 SHEETS
2 APPLE 700 GR
3 BUTTER 60 GR
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4 HONEY 60 ML
5 CINNAMON POWDER 1 TSP
6 SUGAR 30 GR
7 CORN STARCH 2 TBSP
8 WHITE WINE 30 ML
9 RAISIN 30 GR

METHODS:

 Pell the apple and cut them into small dice.

 Sauté the apple with butter and honey until tender.
 Dissolves corn starch, sugar, cinamon, with wine.
 Pour this into the apple mixture and stir using a wooden spatula.
 Add raisin and cook until thick.
 Remove from heat and let it cool.
 Divides and put it into prepared crepes.
 Fold the crepes into one quarter.
 Serve with normande sauce.

NAME : NORMANDE SAUCE.

YIELD : 15 PORTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 APPLE PURE 300 ML

2 SIMPLE SYRUP 600 ML

3 LIME JUICE 15 ML

4 CORN STARCH 2 TBSP

5 KIRSCH / RUM 30 ML

6 GREEN COLORING FEW DROOP

METHODS:

 Add apple pure into syrup and bring it to boil.

 Thicken with dissolves corn starch with kirsch and stir continuously.
 34

 Add lime juice and green coloring.

 Remove from the heat and cool it.

NAME : FRYING BUTTER

YIELD : 300 ML
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 FLOUR 100 GR
2 MILK 100 ML
3 EGG YOLK 2 PCS
4 SALT 5 GR
5 WHITE EGG 2 PCS

METHODS:

 Place flour in the bowl.

 Add the milk, egg yolk, and salt. Blend into flour.
 Beat egg with until stiff but not dry.
 Add into the flour mixture.

NAME : CREPES OR FRENCH PANCAKE.

YIELD : 10 SHEETS
DESCRIPTION : use with savory fillings or sweet.

NO INGGREDIENT QUANTITY SIZE

1 HARD FLOUR 160 GR

2 MILK 250 ML
3 EGG 3 PCS
4 MELTED BUTTER 30 GR
5 SUGAR 1 TBSP
6 SALT 1 TSP
 35

METHODS:

 Blend together flour, egg, and milk.

 Add melted butter to the mixture, add salt and sugar
 Mix well.
 Heat little oil in frying pan, pour small amount of butter in the pan.
 Add thee mixture 1 soup ladle into frying pan.
 Cook until the crepes until done, do not brown or coloring.
 Turn to other side, place the crepes on the try.
 Ready to use for other preparation.

NAME : PIE DOUGH

YIELD : 1600 GR.
DESCRIPTION : basic preparation for lining paste

NO INGREDIENT QUANTITY SIZE

1 SOFT FLOUR 1 KG

2 SOFT BUTTER 500 GR

3 SALT 25 25

4 WATER 300 ML

5 EGG 1 PCS

METHODS:

 Knead and rub flour with butter to a mixture without forming a paste on the table.

 Make a cavity and pour water, egg, salt in the center

 Knead as a little as possible as roughly handled dough in to ball shape.

 Allow to cool until ready to use.

 Pour the melted butter mix only the minimum required to fold in the melted butter
completely.
 36

 Pour the mixture in to ring and bake at 180⁰c.

 Allowed to cool after baking.

NOTE: grease the needed amount of cake ring and place on pieces wax paper.
Fold the paper tightly on the side of the cake ring.

NAME : PASTRY CREAM.

YIELD : 1 LITER.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 MILK 800 ml

2 SUGAR 150 GR

3 CUSTARD POWDER 80 GR

4 CORN FLOUR 10 GR

5 EGG YOLK 8 PCS

METHODS:

 Boil the milk a half amount of sugar in a sauce pan.

 Mix the rest of sugar, eggs yolk, custard powder, corn flour, and add a few spoon full of
hot milk.

 Pour this mixture to the milk, cook until bubbles.

 Remove from the fire and pastry cream ready to use.

 37

NAME : BUTTER CREAM.

YIELD : 1 kg
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SOFT BUTTER 600 GR

2 ICING SUGAR 350 GR

3 EGG WHITE 150 GR

METHODS:

 Whisk egg white and sugar to light foam in a machine mixing bowl

 Mix with the well creamed butter.

NAME : SIMPLE SYRUP.

YIELD : 1,2 LITER.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 SUGAR 1 KG

2 WATER 1 LTR

3 LIMON JUICE 3 PCS

4 CINNAMON STICK 5 CM

5 GLOVES 3 PCS

6 LEMON ZEST - -

7 White egg 2 Pcs

METHODS:

 Boil water and sugar.

 38

 Add cinnamon stick. And gloves.

 Add lemon juice.

 Add lemon zest.

 Add white egg.

 Simmer for 15 – 20 minutes until get syrup is little thick

NAME : APPLE PIE.

YIELD : 8 P0RTIONS.
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE

1 PIE DOUGH 500 GR

2 APPLE 8 PCS

3 SUGAR 80 GR

4 VANILLA ESSENCE - -

5 LEMON JUICE 2 TBSP

6 CORN STARCH 1 TBSP

7 CUSTARD POWDER 1 TBSP

8 WHITE WINE 50 ML

9 BISCUITS CRUMB 30 GR

10 BUTTER 50 GR

11 RAISIN 20 GR

12 EGG YOLK 1 PCS

METHODS:

 Prepare greased 24 cm diameter pie pan.

 39

 Roll 300 gr of pie dough and line it into greased, then put it into refrigerator.

 Pell and slice the apple, and sauté them with 30 gr butter, 80 gr sugar, vanilla essence,
and lemon juice. Dissolves custard powder, corn starch, with white wine in the bowl.

 Pour in the apple and continuously cook until mixture is thick ( keep stirring ).

 Remove from the heat and add biscuit crumb, and raisin, mix it well. Let it cool.

 Fill the apple filling into the prepared lining pie form.

 Brush with egg yolk wash the side of the pie. ( inner side ).

 Roll 200 gr of pie dough and cover it in the apple pie.

 Trim neatly the side of apple pie using back of small knife.

 Decorate the side of apple pie using the pastry knife or fork.

 Eggs wash the top of the pie and sprinkle it with granulated sugar.

 Bake in the oven 220⁰ c until the crust is golden brown.

 Remove it from the pie form and put on the cooling wire.

 Cut into 8 section and serve wit dessert plate garnish with rosette whipped cream and red
cherry.