COMPOTENCY TEST PROPOSAL

T.A 2017 /2018

FIELD :COOKREY

NAME :SARI WAHYUNI

NO.PARTICIPANT :

MENU

RED CABBAGE SALAD WITH FRENCH DRESSING

PUMPKIN SOUP

CHICKEN GORDEN BLUE WITH TOMATO SAUCE

-WILLIAM POTATOES

-BUTTERED VEGETABLES

PUDDING CHOCOLATE WITH VANILA SAUCE

STATE VOCATIONAL HIGH SCHOOL 8 MEDAN

 *LIST OF SHOPPING
N NAME FOOD INGREDIENTS MANY PRICE QUANTITY
O
1. RED CABBAGE SALAD
Red cabbage 1/2 kg 12000 6000
WITH FRENCH
DRESSING White 1/2kg 12000 6000
cabbage 1 ons 17000 4500
Lettuce 7 sdm 40000 5000
Olive oil 9 sium 30000 6000
Garlic ¼ kg 30000 7500
Lemon 20 15000 5000
Instant broth 1 bks 1000 1000
Pepper
powder
2 Pumpkin soup Pupmkin ½ kg 6000 3000
Onion 20 gr 15000 1000
Margarine 20 gr 6000 3000
Broth 20 gr 15000 5000
Pepper/salt ½ sdt 1000 500
cream 1 sdt 50000 2000
3 Chicken Gorden Chicken ½ kg 30000 15000
Blue Cheese slice 1 bks 10000 10000
Smoked meat 3 slice 50000 2000
Wheat flour 2 sdm 2000 2000
Bread crumb 300 gr 17000 4000
Egg 3 butir 1200 2600
Oil 1 kg 12000 12000
Papper ¼ kg 1000 500
salt ½ sdt 1000 500
Tomato Sauce Tomato 150 gr 8000 2000
Tomato paste 10 gr 18000 1800
Garlic 9 siung 30000 6000
Olive oil 7 sdm 40000 5000
Basil leaves 2 sdm 14000 500

-Wiliam Potatoesy ½ kg 12000 6000

 Potatoes Butter 50 gr 6000 1000
- Buttered Bean 250 gr 10000 4000
vegetables Carrot 250 gr 12000 1500
onion 20 gr 15000 1000

4 Pudding Jelly 1 bks 3000 3000

Choclate Sugar ½ bks 12000 6000
With vanilla Milk 1 botol 10000 10000
Sauce Chocolate 1 sachet 2000 2000
- Vanilla sauce Milk 1 botol 10000 10000
Sugar ½ kg 12000 6000
Vanilla 1 sachet 2000 2000
egg 1 butir 1200 1200

Total Rp182.100

*PRICING

Food cost : 60% = 182.100

Labour cost : 10%:10/100x182.100 = 18.210
Over head : 20%:20/100x182.100 = 36.420
Netto provit : 10%:10/100x182.100 = 18.210 +
254.940
Cost = Rp. 254.940 : 2 = 127.470
 *STEP WORKING

N Type Of Activity Time

o
1 Taking Materials 5 minute
2 Tate tools 5 minute
3 Cleaning equipment and materials 5 minute
4 Prepare all ingredients 10 minute
5 Processing red cabbage salad with French 35 minute
dressing
6 Processing pumpkin soup 25 minute
7 Processing chiken gorden blue with 40 minute
tomato sauce, wiliam potatoes, buttered
vegetables
8 Processing pudding chocolate with 20 minute
vanilla sauce
9 Platting 10 minute
10 Pack 1 10 minute
11 Present the result of cusine 5 minute
12 Pack 2 10 minute
Quantity 2 180 Minute
 *COOK TOOLS LIST

N Name Of Quantity Spesifikasi

o Equipment
1 Fry Pan 1 seed Stainlesstell
2 Sendor Kayu 1 seed Wood
3 Knife 1 seed Stainlesstell
4 Millstone 1 seed stone
5 Catting board 1 seed Plastic
6 Bowl 1 seed Stainlesstell
7 Pan 1 seed Stainlesstell
8 Sutil 1 seed Stainlesstell
9 Stock pot 1 seed Stainlesstell
10 Blender 1 seed Glass

*SERVING TOOLS LIST

N Name Equipment Quantity Spesifikasi

o
1 Dissert Plate 4 seed Porselin
2 Dinner Plate 2 seed Porselin
3 Dinner Spoon 2 seed Stainlesstell
4 Dinner Knife 2 seed Stainlesstell
5 Dissert Fork 4 seed Stainlesstell
6 Goblet 2 seed Glass
7 Dissert Spon 4 seed Stainlesstell
 *LAY OUT

3
1

2
5
4

Date : 1) Dinner Plate (main course)

2) Center piece

3) Soup cup and sauce (soup)

4) Dessert Plate (Salad)

5) Dessert Plate (Pudding)