a la carte menu'

Appetizer
Shrimp cocktail
gado gado
Thai mango salad

soup
pho bo
cream of spinach soup

main course
braised beef with grilled baby tomato and mashed potato
chicken katsu with japanese salad, sesame rice and teryaki sauce

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPES
Name of Dish : : Shrimp cocktail
Type of Dish : : Appetizer
Description : poached sea shrimp in cocktail dressing
No Method QYT Unit Ingredients Explanation
Prepare Mise en place
300 gr shrimp Peel and let
300 gr lettuce Trim well by soa
450 ml water boi
500 ml cocktail dressing
2 pcs bay leave
3 gr tarragon
50 gr lemon press the
20 ml white wine vinegar
oregano gar
 salt to ma
pepper to ma

Procedure
1 Prepare cocktail dressing and set aside
2 Poach shrimp in hot boiling water by added herbs and lemon juices
3 Put shrimp from heat and refresh in chilled water
4 prepare lettuce and arrange in cocktail glass or salad plate with cocktail dressing
5 Served with fresh herbs as garnish

Name of Dish : : Cocktail Sauce

Type of Dish : : Derivation Sauce
Description : Mayonaise sauce and tomato ketchup enrich with Cognac/ Brandy
No Method QYT Unit Ingredients Explanation
Prepare Mise en place
300 ml Mayonnaise
80 ml Tomato Ketchup
30 ml Cognac / Brandy fla
L&P Sauce Ad
cayenne pepper ap
Pepper to t
tabasco additional
Salt to t

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : Gado gado Yield : 12 portion
Type of Dish : Side dish Portion size : 120 gr
Description : Assorted boiled vegetable served with peanut sauce
No Method QYT Unit Ingredients Explanation
Prepare Mise en place
cut 1 kg potato into med
cut 1 kg cucumber into pa
blanch and refresh 500 gr bean sprout set
cut 1 kg long bean into batonette and bl
blanch and refresh 500 gr water spinach set
cut 500 gr carrot into julienne and bla
 deep fried 500 gr peanut and ground with m
100 gr lesser galangal blend well all ingredients then mix with
3 pcs kaffir lime leaves
50 gr garlic
100 gr brown sugar
80 ml sweet soya sauce
cut 100 gr soy bean cake into thi
lettuce
Procedure
1 mix all assorted vegetable in a bowl and toss with peanut sauce
2 served gado gado with deep fried soy bean cake
3

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPES
Name of Dish : : Thai mango salad Yield : 10 portion
Type of Dish : : Appetizer Portion Size : 180 gr
Description : mix julienne ripe mango with thai dressing
No Method QYT Unit Ingredients Explanation
Prepare Mise en place

800 gr ripe mango juli

800 gr carrot juli
100 gr scallion
100 gr shallot sli
gr peanut roa
150 ml lime ju
100 gr palm sugar liq
100 ml fish sauce
garam ap
pepper ap
Procedure

Place Mango and carrot in a medium bowl and

cut into julienne mango and carrot and soak in chilled w
mix all ingredients to season with salt and pe
place dressing by mixing lime juice, pal

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
 STANDARD RECIPES
Name of Dish : : Pho bo Yield : 10 portion
Type of Dish : : Clear soup Portion Size : 180 ml
Description : Classic vietnamese beef soup, noodle and vegetable
No Method QYT Unit Ingredients Explanation
Prepare Mise en place

1 litre beef stock

1 kg beef knuckle thin
100 gr ginger browning
200 gr onion cut into hal
5 pcs star anise
2 pcs cinnamon stick roast
blackpepper corn addi
2 dl cloves
100 gr corriander seeds cru
300 ml fish sauce
sugar to t
300 gr rice noodles bla
100 gr bean sprouts blan
50 gr bird eye chilli minced as
mint leave gar
lime wedges gar
Procedure
Place Beef stock in a medium stock pot and reh
boil beef knuckle in whole size until tender in
Seasoning Salt & Pepper
add herbs and spices then bring to boil and se
served soup with noodle, bean sprout, lime and

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Cream of spinach soup Yield : 10 portion
Type of Dish : Soup
Description Creamy puree of spinach served with cheese crostini
No Method QYT Unit Ingredients Explanation
Prepare Mise en place
800 gr Spinach leave
500 gr veloute reheat
 100 gr onion fine chopped
1 lt Chicken stock
200 ml Cooking cream
Salt
Pepper
Cheese crostini as garnish
Procedure
1 Boil spinach in salted water, put out and refresh in chilled water
2 Blend spinach slightly using blender and set aside
3 Reheat veloute and add chichen stock to reduce thicken
4 Season with salt and pepper and pour cream inside
5 Served spinach soup with crostini garnish

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : Braised beef Yield : 10 portion
Type of Dish : Main course Portion size : 150 gr
Description Braised beef knuckle with prunes,carrot and mashed potato
No Method QYT Unit Ingredients Expla
Prepare Mise e
1.2 kg beef knuckle marinate 15 minu
100 gr celery stick
kg carrot cut into m
kg prunes
to taste salt
to taste pepper
2 litre brown stock prepared
1 kg rice
80 gr red bell pepper cut into fin
80 gr green bell pepper cut into fin
100 gr onion
20 gr parsley fine ch
thyme

Procedure
1 prepare beef and cut into large size
2 marinate with salt, pepper and thyme then bring to sear with very hot pan
3 prepare the other pan to make the liquid by sauteeing onion and celery
 4 until the flavour come out, pour brown stock and bring to boil within 20 minutes, set a side
5 heat butter, add onion, peppers followed by rice. Cook well and season with salt and pepper
6 served braised beef with potato and vegetable
7
8

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Mashed potato Yield : 15 portion
Type of Dish : : Side dishes Portion size : 50 gr
Description : Puree potato with cream
No Method QYT Unit Ingredients Expla
Prepare Mise e
steam 1 kg potato until tender and peeled to mash
100 ml cooking cream
salt
pepper
trimming 60 gr onion crush and finely chop
100 gr butter melt

Procedure
1 Mash potatoes using ricer
2 Saute chop onion till fragrant, put potatoes, cream and season to taste
3 served as a sid dishes of roast chicken
4

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Grill baby tomato Yield : 10 portion
Type of Dish : : Side Dishes Portion size : 80 gr
Description : Grilled Marinated healthy tomatoes
No Method QYT Unit Ingredients
Prepare
300 gr tomatoes
cooking oil
salt
Procedure
1.Marinate tomatoes and grill just a few minutes
2. serve to accompany braised beef
 CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Chicken katsu Yield : 12 portion
Type of Dish : : Main course Portion size : 160 gr
Description : Deep fried sliced crispy chicken served with vegetable and teryaki sauce
No Method QYT Unit Ingredients Expla
Prepare Mise e
1.5 kg chicken boneless thin slice mor
250 gr bread crumb
5 pcs beaten egg
salt
pepper
ginger
blend well
garlic
all purpose flour for b

Procedure
1 marinate chicken with salt, pepper and paste set aside
2 crumbed both side and arrange in a container
3 preheat cooking oil in frying pan
4 Fry chicken until golden brown and served with sauce and side dish

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Teryaki sauce Yield : 50 portion
Type of Dish : : hot sauce Portion size : 10 ml
Description : Classic japanese ginger flavour sauce
No Method QYT Unit Ingredients Expla
Prepare Mise e
500 gr chicken bone roast
50 gr ginger crush
150 gr onion crush
50 gr garlic crush
4 pcs green apple roughly cut
100 ml kikkoman
sake optional
 mirin optional
180 gr sugar
dark soy optional
dashinomoto to taste
leek
2,5 liter water

Procedure
1 preheat medium stock pot add cooking oil and saute garic, ginger, onion
2 put in sauces and water
3 bring to boil and simmer within 1 hour
4 strain all the items inside and set aside
5 thicken with slurry before serving

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : Japanese vegetable salad Yield : 20 portion
Type of Dish : : Side dishes Portion size : 30 gr
Description : mixed julienne vegetables with apple dressing
No Method QYT Unit Ingredients Expla
Prepare Mise e
100 gr white cabbage
100 gr green capsicum
cut into fine julienne
100 gr red capsicum
100 gr carrot
2 pcs green apple
80 gr sugar
70 ml salad oil blend well to
3 pcs garlic
5 tbs tomato ketchup
tomato cherry
sesame seed

Procedure
1 served with dressing on top
2

CULINARY MANAGEMENT
BATAM TOURISM POLYTECHNIC
STANDARD RECIPE
Name of Dish : : sesame rice Yield : 20 portion
Type of Dish : : Side dishes Portion size : 120 gr
Description : Steam ginger flavoured rice with screw pine leaves
No Method QYT Unit Ingredients Expla
Prepare Mise e
2 kg rice
0.1 kg ginger
0.1 kg garlic
0.02 kg lemon grass
0.01 kg screw pine leaves
salt
pepper
0.05 liter sesame oil
2 liter chicken stock

Procedure
1 cooked rice with all herbs and season to taste.
2 served to accompany beef katsu
GEMENT
LYTECHNIC
CIPES

Peel and let the tail left

Trim well by soaking in ice water
boiling

press the juices only

garnish
 to marinate
to marinate

ng

ognac/ Brandy

flame
Adjust
a pinch
to taste

to taste

GEMENT
LYTECHNIC
CIPE
: 12 portion
size : 120 gr

into medium dice

into paysanne
set aside
into batonette and blanch in boiling water
set aside
into julienne and blanch in boiling water
 and ground with mortar and set aside
ell all ingredients then mix with peanut ground

into thin sliced

GEMENT
LYTECHNIC
CIPES
: 10 portion
Size : 180 gr

julienne
julienne

sliced
roasted
juice
liquid

a pinch
a pinch

and carrot in a medium bowl and wash with cold water

nd carrot and soak in chilled water, rinse and set a side
dients to season with salt and pepper
essing by mixing lime juice, palm sugar, fish sauce, salt and pepper

GEMENT
LYTECHNIC
CIPES
: 10 portion
Size : 180 ml

thin sliced
browning/ crushed
cut into half/ browning

roast in pan
additional

crushed

to taste
blanced
blanched
minced as side dishes
garnish
garnish

ck in a medium stock pot and reheat for half an hour

ckle in whole size until tender in beef stock
epper
d spices then bring to boil and season with lime, fish sauce and sugar
h noodle, bean sprout, lime and garnish in mint leave

GEMENT
LYTECHNIC
CIPE
GEMENT
LYTECHNIC
CIPE
: 10 portion
size : 150 gr
otato
Explanation
Mise en place
marinate 15 minutes before cooking

cut into medium dice

prepared over night

cut into fine brunoise

cut into fine brunoise

fine chopped
 tes, set a side
alt and pepper

ANAGEMENT
M POLYTECHNIC
D RECIPE
: 15 portion
size : 50 gr

Explanation
Mise en place
der and peeled to mash

d finely chop

Y MANAGEMENT
RISM POLYTECHNIC
DARD RECIPE
: 10 portion
size : 80 gr

Explanation
Mise en place
ANAGEMENT
M POLYTECHNIC
D RECIPE
: 12 portion
size : 160 gr
le and teryaki sauce
Explanation
Mise en place
thin slice more less(0.5 cm)

blend well into paste

for basting

ANAGEMENT
M POLYTECHNIC
D RECIPE
: 50 portion
size : 10 ml

Explanation
Mise en place

cut
ANAGEMENT
M POLYTECHNIC
D RECIPE
: 20 portion
size : 30 gr

Explanation
Mise en place

cut into fine julienne and soak in chill water

blend well to make dressing

ANAGEMENT
M POLYTECHNIC
D RECIPE
 : 20 portion
size : 120 gr

Explanation
Mise en place