WORK PLAN LAY OUT

I.PAGE OF TITLE

II.MENU

Egg

Medium boiled egg }Bread

Scrambel egg (english) }Bread

III.LIST OF REQUIRED INGREDIENTS

NO INGREDIENTS QUANTITY PRICE/UNIT AMOUNT

A. Medium Boiled egg 2 Pcs Rp1.500/pcs

1. Egg (2pcs) 1/4 =Rp 6.000 Rp 6.000

B. scramble egg (English)

1. Egg 2 Pcs Rp 3.000

Milk 2 Tbs Rp 6.000

Salt Dash - Rp 10.000

Pepper Dash Rp 1.000

Butter 1 Tbs -

Bread 2 Pcs -
 IV.LIST OF REQUIRED EQUIPMENTS

NO EQUIPMENTS / UTENSIL SPECIFICATI AMOUNT

ON

A. Cooking Equipment / utensil

1. Table working Stainless 1

2. Teflon Stainless 1

3. Saute pan Stainless 1

4. Electric stove Besi 1

5. Toaster stainless 1

6. Wooden spatula kayu 2

7. Strainer stainless 1

8. Basket Plastic 2

9. Tray Plastic 3

B. Serving Equipments

1. Plate Keramik, 2

2 Egg cup/egg stand Keramik 2

3.. Spoon & fork stainless 1 pair

C. Cleaning Equipments

1. Napkin Patchwork 2

2. towl fabric 1
 V.STANDARD RECIPE

Date of test PUBLIC VOCATIONAL SCHOOL 3 Code:

MALANG HOTEL AND RESTAURANT
18-10-2018 DEPARTMENT Egg Dishes

RECIPE

Dish : Scramble Egg

Yield : 1 Porsi

Portion Size : -

Description : Scramble Egg merupakan telur

kocok lepas yang ditambahkan sedikit krim
lalu dibuat orak arik, tetapi tidak sampai kering

No Ingredient Quantity Procedure

1 Egg 2 pcs Break each into a small bowl. Beat slightly

with a fork just until mixed.
Milk 2 tbs

Salt Dash

Pepper Dash

2 Butter 1 tbs Melt in a frying pan. Pour in the egg

mixture and as it begins to set, with spatula
stir slightly so thin. Cook the egg mixture
gently until set but still very moist, remove
from the heat.

Presentation

3 Toast Bread 1 slice Serve immediately the scramble egg into

hot buttered toast.

Date of test PUBLIC VOCATIONAL SCHOOL 3 MALANG Code:

 18-10-2018 HOTEL AND RESTAURANT DEPARTMENT Egg Dishes

RECIPE

Dish : Poach Egg

Yield : 1 Porsi

Portion Size : -

Description : Boiled Egg

No Ingredient Quantity Procedure

1 Telur 1 butir Rebus air sampai mendidih

2 Air Secukupnya Masukkan telur dengan skimmer

Kecilkan api

Soft boiled egg direbus selama 3-4

menit

Medium boil egg direbus selama

4-8 menit
 Hard boil egg direbus selama 8-10
menit

Standard of quality:
Soft Boil : pada bagian kuning telur masih cair dan bagian putoh agak kental.
Medium Boil : pada bagian kuning masih cair sedangkan bagian putih telur sudah mengental
(memadat)
Hard Boil: pada bagian kuning dan putih telur sudah memadat.
Over cook : pada kuning dan putih telur sudah benar-benar matang.

B.Process

IV.Documentation
 D.Platting

WORK PLAN OF COMPETENCIES CERTIFICATION

ASSESSMENT

CERTIFICATE II FOOD PRODUCTION SCHEME

(COOKERY)
 BY NAME : CINTIYASARI R.T.P
NIS :

PUBLIC VOCATIONAL SCHOOL 3 MALANG

FOOD AND BEVERAGE DEPARTEMENT
OCTOBER,2018