Menu Cycle Feb 2022

MENU CYCLE
Februari 2022
Jurusan Hospitaliti
Program Studi Manajemen Tata Boga
Sekolah Tinggi Pariwisata Bandung
JURUSAN HOSPITALITI
PROGRAM STUDI MANAJEMEN TATA BOGA
Standard Recipe
MENU CYCLE Semester 1
Week 2 – 8 Tahun Ajaran Genap 2022
X MONDAY TUESDAY WEDNESDAY THURSDAY

L SET 1 SET 2 SET 1 SET 2
CONTINENTAL CONTINENTAL CONTINENTAL CONTINENTAL
SET 1 SET 2 SET 1 SET 2
D
CONTINENTAL CONTINENTAL CONTINENTAL CONTINENTAL


L SET 1 KUI SET 1 PMO SET 1 KUI SET 1 PMO
JPN JPN
SET 1 KUI SET 2 PMO SET 1 KUI SET 2 PMO
D
JPN JPN


L SET 1 SET 2 SET 1 KUI INTERNATIONAL
CONTINENTAL CONTINENTAL BREAKFAST
SET 1 SET 2 SET 1 KUI SET 1 PMO
D
CONTINENTAL CONTINENTAL JPN
2
JURUSAN HOSPITALITI
Standard Recipe
SET MENU CONTINENTAL

FEBRUARI - JULI 2022
X SET 1 SET 2 SET 3 SET 4
Waldorf Salad Chicken Salad Hawaiian

Assorted Canape Beef Sausage Salad
*** Style
L *** ***
Paysanne Soup ***
U Minestrone Soup French Onion Soup
*** Beef Broth
*** ***
N Roasted Chicken ***
Stewed Shrimp Bercy Poached Pomfret Duglere
C Vichy Carrot Braised Shoulder of Lamb
Ratatouille Tomato Mozaica
Parsleyed Potatoes Sauteed Green Beans
H Fettuccine Aglio e Olio Parmentier Potatoes
Gravy Sauce Buttered Rice
*** ***
*** ***
Chicken Galantine with

Nicoise Salad Quiche Lorraine
Cranberry Sauce Lasagne au Gratin
D *** ***
*** ***
I Cream of Mushroom Consomme Profiteroles
Bisque of Shrimp Potage Crecy
Soup ***
N *** ***
*** Brown Lamb Stew
N Grilled Tenderloin Chicken Marengo
Snapper a la Meuniere Navarin
E Cafe de Paris Bouquetiere Vegetables
Broccoli Mimosa
Zucchini Provencal Buttered Spaetzle
R Pilaf Rice Mashed Potatoes
Potato Wedges ***
*** ***
***
3
JURUSAN HOSPITALITI
Standard Recipe
SET MENU INDONESIAN (KUI) & ASIAN (PMO)

FEBRUARI - JULI 2022
X SET 1 KUI SET 2 KUI SET 1 PMO JPN SET 4
Asinan Jakarta
***
Sup Ikan Segar
L Pangandaran *** *** ***
U ***
N Ayam Panggang Setiabudhi *** *** ***
C Nasi Putih
Tumis Kangkung *** *** ***
H
Kerupuk Udang
Sambal Terasi
***
Kyuri to Wakame no
Pempek Palembang
Sunomono
D ***
***
I Sup Pindang Tulang Iga ***
Enoki to Tofu no Misoshiru ***
***
N Udang Balado
***
***
N Gyumaki ***
Nasi Putih
E Kakiage
Tumis Labu Siam ***
Gohan ***
R Kerupuk Udang (Kecil)
***
***
4
JURUSAN HOSPITALITI
Standard Recipe
CONTINENTAL
SET 1 CONTINENTAL
X SET 1
Waldorf Salad
***
L Paysanne Soup
U ***
N Roasted Chicken
C Vichy Carrot
Parsleyed Potatoes
H
Gravy Sauce
***
Nicoise Salad
D ***
I Cream of Mushroom Soup
N ***
N Snapper a la Meuniere
E Broccoli Mimosa
Pilaf Rice
R
***
5
JURUSAN HOSPITALITI
Standard Recipe
WALDORF SALAD
Page : 1 of 1 Amount of portion : 80 gr
Date : August 2016 Portion size : 10 portions
Type of dish : Appetizer Serving temperature : room temperature
Origin : United States Serving tools : Dessert plate
NO METHOD QUANTITY INGREDIENTS EXPLANATION

1 Prepare The mise en place
300 g Apples (Net) Into small cubes (1/2 cm)
100 g Celery Into small cubes
1.5 dl Mayonnaise
0.5 dl Cream Whipped
To taste Salt & Pepper
L & P Sauce
Lime Juice
100 g Lettuce leafs
80 g Cashew nuts Toasted
3g Black olives
2 The result
3 Mix well 300 g Apples
100 g Celery
1.5 dl Mayonnaise
0.5 dl Cream
4 Season Salt & Pepper
L & P Sauce
Lime Juice
5 Setup 100 g Lettuce On the plate
6 Dress The mixture over the lettuce leaf
7 Garnish 80 g Cashew nuts
with 3 Black olives
Mix together
8 The result
6
JURUSAN HOSPITALITI
Standard Recipe
NICOISE SALAD
Page : 1of 1 Amount of Portion : 80 g

Date : Feb 2021 Portion Size : 10 Portions
Type of Dish : Cold Appetizer Serving Temperature : Cold
Origin : West Europe (French) Serving Tools : Dessert Plate
100 g Onions Cut into strips 2 cm X 0.5 cm
10 g Garlic Finely chopped
300 g Green beans Cut into section of 2 cm
10 g Anchovies Fillet in 5 mm cubes
200 g Potatoes Jacketed, peeled and cut into 2 x
1 cm batonnet.
200 g Peeled cucumber in 2 cm Batonnet
200 g Tomatoes in wedges 2 cm x 1 cm
30 g Olives stuffed whole
30 g Black olives whole
150 g Tuna fish diced into 2 cm
10 g Parsley chopped
100 g Lettuce leaves
3 Egg hardboiled and cut into wedges
½ dl Vinegar
1 dl Salad oil or olive oil
2 The result
3 Mix All ingredients except lettuce
and egg
4 Toss All together
5 Dress On cold appetizer plate over a
cup of lettuce, decorate with egg
wedges and chopped parsley
6 The result
7
JURUSAN HOSPITALITI
Standard Recipe
PAYSANNE SOUP
Page : 1 of 1 Amount of Portion : 2 dl

Date : August 2016 Portion Size : 10 portions
Type of Dish : Clear Soup Serving Temperature : Hot
Origin : Europe Serving Tools : Soup Cup
30 g Butter
150 g Onions Cut into paysanne
150 g Carrots Cut into paysanne
150 g Leeks Cut into paysanne
100 g Celery Cut into paysanne
100 g Turnips Cut into paysanne
100 g White cabbage Cut into paysanne
100 g Bacon Cut into paysanne
2l Beef Stock
100 g Potatoes Cut into paysanne
100 g Cheese Grated
20 g Parsley Chopped
2 The result
3 Heat 30 g Butter In a saucepan
4 Add 150 g Onions
150 g Carrots
150 g Leeks
100 g Celery
100 g Turnips
100 g White Cabbage
100 g Bacon
5 Simmer Slightly
6 Moisten 2l Beef stock
8 Add 100 g Potatoes 20 minutes before serving.
9 Skim Off When required.
10 Correct Seasoning.
11 Serve Hot in soup tureen or soup cup.
Sprinkle 20 g Parsley Chopped, on top
12 Garnish w/ 100 g Cheese Grated, Separately at the table.
8
JURUSAN HOSPITALITI
Standard Recipe
CREAM OF MUSHROOM SOUP
Page : 1 of 1 Amount of Portion : 2 dl

Date : Aug 2021 Portion Size : 10 portions
Type of Dish : Cream Soup Serving Temperature : Hot
Origin : Europe Serving Tools : Soup Cup
30 g Butter
80 g Onions Sliced
70 g Leeks Sliced
1000 g Mushroom Sliced
2.5 l White stock
50 g Rice flour
50 g Flour
2 dl Milk
1 dl Fresh cream
100 g Mushroom Sliced
2 Result
3 Heat 30 g Butter In a saucepan
4 add 80 g Onions
70 g Leeks
5 Simmer 10 minutes
6 add 100 g Mushrooms
7 Moisten w/ 2½l White mushroom stock

8 Dilute 50 g Rice flour
50 g Flour
2 dl Milk
9 Pour & Stir This thickening into the
soup
11 Simmer Approx, 40 minutes
12 Strain The soup with tammy cloth
13 Reheat The soup
14 Stir 1 dl Fresh cream
15 Correct Seasoning
16 Serve Hot, in a soup cup or soup
tureen
17 Garnish w/ 10 g Mushroom Each portion
9
JURUSAN HOSPITALITI
Standard Recipe
ROASTED CHICKEN WITH GRAVY
Page : 1 of 1 Amount of Portion :100 g

Date : Feb 2014 Portion Size :10 Portions
Type of Dish : Main dish Serving Temperature : Hot
Origin : Europe Serving Tools : Dinner Plate
The chicken should be cleaned
1.4 kg Chicken
2g Rosemary Optional
50 g Chicken fat drippings
240 g Chicken bones
2 Result
3 Season 1 ¼ to 1 ½ kg Chicken
With Salt, pepper & The side and outside of the
truss rosemary chicken
The chicken with string
4 Place Its sides in roasting pan
Cover w/ 50 g Drippings
add 250 g Chicken bones
5 Roast In hot oven in approx 20 minutes
Turn on to other leg
6 Cook For an additional 20 to 25 min.
Approx. And taste frequently. To
test if cooked, pierce with a fork
between a drumstick and thighs.
The juice coming from the
chicken should not show any sign
of blood.
7 Keep hot The chicken until being served
8 Prepare Gravy with the brown stock and
the sediments left in the roasting
tray.
9 Serve On a silver tray and garnish
10
JURUSAN HOSPITALITI
Standard Recipe
VICHY CARROT
Page : 1 of 1 Amount of portion : 40 - 50 gr

Date : August 2016 Portion size : 10 portions
Type of dish : Side Dish Serving temperature : Hot temperature (65°C or above)
Origin : France Serving tools : Dinner plate
No Methods Quantity Ingredients Explanation
800 g Carrot Peeled and wished, cut into slices 2 to 3 mm thick
on the mandolin
20 g Butter
20 g Onions
4 dl Water
To taste Salt and pepper
Sugar Chopped
10 g Parsley
2 The result
3 Heat 20 gr Butter In a saucepan
4 Fry 20 g Onions
5 Add 800 g Carrots
6 Moisten w/ 4 dl Water
7 Season w/ Salt, pepper & sugar
8 Cover w/ A greased paper approx. 20 minutes
9 Serve In a vegetable dish

10 Sprinkle w/ 10 g Parsley
11
JURUSAN HOSPITALITI
Standard Recipe
BUTTERED OR PARSLEYED POTATOES
Page : 1 of 1 Amount of portion : 100 gr

Date : Feb 2022 Portion size : 10 portion
Type of dish : Side dishes Serving temperature : Hot temperature
Origin : Europe Serving tools : Dinner plate
NO METHOD QUANTITY INGREDIENTS EXPLANATIONS
1 Prepare Mise en place
Use correct cooking.
Wash, peel
and rewash
2 kg Potatoes
20 g Salt
20 g Butter Melted
20 g Parsley Chopped
2 The result
3 Turn The peeled potatoes into regular pieces and replace
in cold water
4 Cover with Cold water To the same level as the potatoes
5 Add Bring to 20 g Salt
boil
6 Skim off The white foam
7 Cover Until done on a low
Cook Fire (approx.. 15 to 20 min.)
8 Drain well
9 Brush with 20 g Butter Melted.
PARSLEY
POTATOES
10 Sprinkle 20 g Parsley Chopped over the buttered potatoes.
11 Toss The boiled potatoes in butter in a sauteuse
12 Sprinkle With parsley
13 Mix well The potatoes with the butter and parsley. This
method produces well-coated and tasty parsley
potatoes.
14 Presentation Arrange with the turned side facing upward.
12
JURUSAN HOSPITALITI
Standard Recipe
FILLET OF SNAPPER A’LA MEUNIERE
Page : 1of 1 Amount/Portion : 90 - 100 g

Date : January 2018 Portion Size : 10 Portions
Type of Dish : Main Course Serving Temperature : Hot
Origin : France Serving Tools : Dinner Plate
1.2 kg Snapper
1 dl Milk
150 g Flour
200 g Butter
4 pcs Lime Cut into wedges
30 g Parsley spring
To taste Worcestershire sauce
2 The result
3 Marinade 1.2 kg Snapper Fillets cut into supreme
with @ 100 g
Salt & Pepper
Lime Juice
L&P Sauce
1 dl Milk
4 Dust 150 g Flour On both sides
5 Brown with 150 g Butter The fillets on both sides in a
frying pan
6 Place them On a buttered plater
7 Heat 50 g Butter In a frying pan until beurre
noisette
8 Coat The fish with butter, to
meuniere
9 Garnish with 100 g Lime pieces
30 g Parsley Sprigs
10 The Result
13
JURUSAN HOSPITALITI
Standard Recipe
BROCCOLI MIMOSA
Page : 1 of 1 Amount of Portion : 40 - 50 gr
Date : August 2016 Portion Size : 10 portions
Type of Dish : Side Dish Serving Temperature : Hot
Origin : Europe Serving Tools : Dinner plate
1 kg Broccoli Cut into 5 cm length
35 g Butter
1 Eggs Hard boiled and chopped
5g Parsley Chopped
2 Result
3 Boil Trimmed Broccoli Keep hot
Sauté In butter until a blond color
Season Salt & Pepper
4 Transfer To a service dish or plate
5 Top w/ 1 Eggs Boiled and chopped
5g Parsley Chopped
6 Cover w/ 15 g Butter Meuniere
7 The result
Serve Immediately
14
JURUSAN HOSPITALITI
Standard Recipe
PILAF RICE
Page : 1 of 1 Amount of Portion :100 gr

Date : July 2021 Portion Size : 10 portions
Type of Dish : Side dish Serving Temperature : Hot
Origin : Indian Serving Tools : Dinner Plate
70 g Butter or margarine
80 g Onions Finely chopped
700 g Rice Washed several times in water
1.5 L Chicken stock
2 Result
3 Put 20 g Butter or margarine In a sautoir
4 add 80 g Onion Chopped
5 Fry For a short time

6 Add 700 g Washed rice
check The volume of rice
7 Mix well With the onion
8 Add Chicken stock 1 ½ times the volume of the rice with a
lid
9 Season w/ Salt
10 Reduce The liquid to the level of the rice with a
cover lid
11 Place In the oven 15 min (200 degree celsius)
12 Remove loosen From the oven
The grains by stirring with of fork or
spatula
13 Adjust Seasoning
14 Mix w/ 50 g Butter With a kitchen fork or spatula
15 Dress In a convention dish
Compare these two method of cooking rice
UPPER : The rice pilaf turns slightly yellow in the process of cooking
LOWER: Creole rice must be dry, grainy and white
15
JURUSAN HOSPITALITI
Standard Recipe
SET 2 CONTINENTAL
X SET 2
Assorted Canape
L ***
U Minestrone Soup
***
N Stewed Shrimp Bercy
C Ratatouille
H Fettuccine Aglio e Olio
***
Quiche Lorraine
D ***
I Consomme Profiteroles
N ***
N Brown Lamb Stew Navarin
E Braised Red Cabbage
Mashed Potatoes
R
***
16
JURUSAN HOSPITALITI
Standard Recipe
LINING PASTE FOR HOT & COLD PATES AND PIES
Page : 1 of 1
Yield : 1.6 kg or 2 molds a 30
cm
SLIDE METHOD QUANTITY INGREDIENTS EXPLANATION
1 kg Flour
30 g Salt
300 g Soft butter Keep the butter at room temperature
for one hour in order to soften it
2 pcs Whole eggs

2½ dl Cold water
2 The result
3 Sieve 1 kg Flour
4 With 30 g Salt When butter is salted, use only 15 g of
salt.
5 Rub-in 300 g Soft butter (or margarine or lard)
6 Spread The flour – butter mixture in a circle
on the table.
Put 2 pcs Whole eggs In the center.
7 Pour 2.5 dl Cold water In the center.
The amount of water used varies
according to :
a. The type of flour, e.g : very fine and
soft flour is more absorbent.
b. The degree of heat, e.g : prolonged
contact with hot hands & warm
weather conditions.
8 Blend Flour and liquid.

9 Knead To fairly firm paste.
Handle As little and as lightly as possible. An
overworked lining paste becomes
useless and breaks while rolling-out.
10 Roll The lining paste into a ball.
11 Wrap In a cloth and allow to rest for a
minimum 2 hours in a cool place until
required for use.
(room temperature)
13 A well rested paste is easier to roll-out
17
JURUSAN HOSPITALITI
Standard Recipe
QUICHE LORRAINE

Origin : West Europe (French) Serving Tools : Dessert Plate
250 g Lining paste
125 g onions Sliced
100 g Bacon cut into julienne
50 g Flour Sifted
2 dl Milk
1 dl Cream
2 pcs Egg yolk
2 pcs Egg whites whipped
2 Result
3 Saute 125 g Onions Until onions are soft, and bacons are
100 g bacon rendered
Chill Until cool before mixing with the

royale
4 Sprinkle 200 g Hard cheese
Mix well 50 g Flour
2 dl Milk
1 dl Cream
2 pc Egg yolks
5 Fold 2 pcs Egg whites In to mixture

6 Roll Lining paste To a layer
Lay Rolled lining paste into Pie molds

7 Blind bake Tart crust With raw beans or rice covered with
parchment paper on top of the crust,
until cooked to pale white color (not
browned)
8 Pour The mixture Over tart
9 Bake In the oven 220 degree celsius
10 serve The tart Cut into portion, hot
18
JURUSAN HOSPITALITI
Standard Recipe
Minestrone Soup
Page : 1 of 1 Amount of portion : 10 portion

Date : July 2021 Portion size : 2 dl
Type of dish : Soup Serving temperature : Hot temperature
Origin : Italy Serving tools : Soup cup
30 g Butter or Vegetable oil
Vegetables 200 g Onions
200 g Leeks All vegetables cuts into paysanne or dice
200 g Carrots
100 g Celery stalks
100 g White cabbage
150 g Tomato paste

2.5 l White stock
100 g White beans Or red
200 g Potatoes Into dices or paysanne
200 g Tomatoes Concassees
100 g Spaghetti Broken into 2cm lengths
75 g Bacon fat/beef fat/butter Fresh bacon

For finishing 20 g Parsley Chopped
10 g Garlic Finely crushed
3g Basil leaves
100 g Parmesan Grated
2 Result
3 Melt 20 g Butter In a saucepan
200 g Onions All vegetables are well washed.
200 g Leeks And cut into dice or paysanne.
200 g Carrot
100 g Celery
100 g White cabbage
4 Simmer These vegetables slowly.
5 Add 150 g Tomato paste And simmer shortly.
6 Moisten w/ 2.5 l White stock Boiling.
7 Season w/ Salt & pepper
Cook For 20 minutes.
8 Add 100 g White beans Dry, soaked and cooked separately. Also add the
(or red) cooking liquid.
9 Add 200 g Potatoes Cut into paysanne
10 Add 100 g Spaghetti Cook until all of the ingredients are cooked
11 Add 200 g Tomatoes Concasees, cook ½ hour.
12 Finely chop 75 g Bacon fat Into a paste and add to the soup
20 g Parsley
10 g Garlic
3g basil
13 Serve with 100 g cheese Grated parmesan. Top each portion 10 g
19
JURUSAN HOSPITALITI
Standard Recipe
Consommé
(Basic Recipe)
Page : 1 of 1 Amount of portion : 10 portions
Date : July 2021 Portion size : 2 dl
Type of dish : Soup Serving temperature : Hot temperature (65°C or above)
Origin : France Serving tools : Soup Cup
Preparation for the meat clarification
500 g Shank beef lean (no fat)
2 dl Cold water
100 g Carrots Brunoise
100 g Leeks Green part
5g Celery Leaves
2 Egg whites
3L Beef bouillon Cold
2 The result
3 Preparation of the Prepare the clarification the previous
clarification day and let it cool in the refrigerator
4 Cube The lean shank beef
5 Shred The well washed leeks
6 Shred The celery
7 Brunoise The carrots
8 Grind The meat through disk no. 10
9 Remove All the meat from the grinder
10 Add The egg whites, and the cold water to
the shredded vegetables
11 Add The ground shank meat
12 Knead The meat thoroughly with the other
ingredients
13 Meat and vegetables For clarification let marinade
overnight
20
JURUSAN HOSPITALITI
Standard Recipe
CONSOMME
(Cooking & Straining)
Page : 1 of 1 Amount of Portion :10 portions

Date : July 2021 Portion Size : 2 dl
Type of Dish : Soup Serving Temperature : Hot
Origin : French Serving Tools : Soup Cup
NO METHOD EXPLANATION
2 Place The meat clarification in a saucepan/stockpot, then pour the very

cold bouillon in it
3 Mix The solid and liquid ingredients with a wooden spatula
4 Add Salt and some peppercorns (whole)
5 Place On a gentle heat and slowly bring to boil
6 Important Stop stirring when the consomme reaches temperature of 50 to
60∘C as the egg white begins to coagulate
The egg-white coagulation brings all of the solids to the top, thus
permitting a clear troubled consommé to be formed below.
7 Gently Create a hole in the middle of the meat (for checking the color and
clarity of the consommé)
8 Turn down heat so that the consommé simmers for ½ hour
9 Remove The saucepan/stockpot from the heat. Allow the solid mass to settle
10 Slowly Remove the meat using a skimmer
11 Strain Carefully through a double tammy cloth
12 Rectify The seasoning
13 Presentation Serve hot in a soup tureen or in a soup cup. Serve with desired
garnish.
21
JURUSAN HOSPITALITI
Standard Recipe
PROFITEROLES
Page : 1 of 2 Yield : 750 g

Date : August 2019 Portion Size : 28 – 3- bases
Type of Dish : Pastry Serving Temperature : Hot
Origin : French Serving Tools : Soup cup

250 g Water
90 g Butter
1 tsp Sugar
Pinch of Salt
4 – 5 pcs Eggs
180 g Hard Flour
2 Result
3 Pour 250 g Water Into a solid cooking pan
Add 90 g Butter Or margarine
Place On the stove at low heat

Add 1 tsp Sugar On the water
Pinch of Salt
4 Break 4-5 pcs Eggs Into a bowl
5 Scale 180 g Hard Flour
6 Stir The flour into the boiling

water with the help of a
wooden spatula
7 Cook The mixture (rub continuously)
until it leaves the sides of the
pan and form a ball
8 Remove Into a bowl (large quantity can
be mixed with the machine)
9 Beat in The prepared eggs, one at a
time (as the quantity of eggs
will vary according to various
facts, e.g. the time of cooking
size of the eggs, type or flour
used and the batter seems to
thick,, one or two more eggs
are mixed in).
22
JURUSAN HOSPITALITI
Standard Recipe
PROFITEROLES
Page : 2 of 2 Yield : 750 g

Date : August 2019 Portion Size : 28 – 3- bases
Type of Dish : Pastry Serving Temperature : Hot
Origin : French Serving Tools : Soup cup
10 Pipe On the greased and lightly

floured sheet pans small heaps
with a savoy bag fitted with a
plain small sizes pipe on the
sheet pans
11 Bake In a moist oven atmosphere at
200◦ C or a little less the
baking of the profiteroles
should be carried out with
crae, unless the pastries have
not coagulated, which point
only reached when the bases
are almost baked, it exist the
possibility that they collapse
during the baking.
12 Draw Off the steams after the choux
shows a nice brown color.
23
JURUSAN HOSPITALITI
Standard Recipe
STEWED SHRIMP BERCY

Type of Dish : Main course Serving Temperature : 65c
Origin : West Europe (French) Serving Tools : Dinner plate
1 prepare The mise en place
50 gr Butter
40 gr Shallots
800 gr Shrimps Small, raw and peeled
1 dl White wine Dry
8 dl Fish veloute
30 gr Parsley Chopped
To taste Salt & pepper
1 cl Lime juice
1.5 dl Hollandaise
sauce Or sabayon
0.5 Whipped cream
2 The result
3 Heat 50 gr Butter In a sautoir
add 40 gr shallots Chopped, simmer slightly
4 Mix in 800 gr shrimps Cleaned, shell removed,
uncooked toss them for approx.
3 minutes
5 Deglaze w/ 1 dl White wine
6 Add 8 dl Fish veloute
Bring to boil And simmer for 3 more minutes
7 Sprinkle w/ 30 gr Parsley Chopped
Season Salt & pepper
Lime juice
Remove From fire
8 Blend in 1.5 dl Hollandaise
mixture of ½ dl Whipped cream
9 dress In a gratin dish
10 glaze Under the salamander
11 Result
serve Immediately
Optional : 10 fleurons On top
Serve w/
24
JURUSAN HOSPITALITI
Standard Recipe
RATATOUILLE
Type of Dish : Side Dish Serving Temperature : 65c
Origin : West Europe (French) Serving Tools : Dinner plate
200 g Onions
20 g Garlic
200 g Sweet peppers Cut in half and remove seeds
300 g Eggplant Do not peel
400 g Zucchini Cucumber or custard marrow
(labu siam) can be used instead
of zucchini.
500 g Tomatoes Peeled
1 dl Vegetable or olive oil
2 dl Water
20 g Parsley
2g Oregano
2g Thyme
2 The result The ratatouille as it when

presented for servng
3 Cut evenly All vegetables into ½ cm cubes
4 Heat 1 dl oil In saucepan
5 Add & simmer 200 g Onions 3 to 5 minutes
6 Add & simmer 20 g garlic squeezed
7 Add 200 g Sweet peppers
300 g Eggplant
400 g Zuchini
8 Moisten w/ 2 dl Water
9 Season w/ Salt & pepper
10 Add Herbs Oregano & thyme
11 Mix well With a wooden spatula
12 Cover With a lid
Simmer Until cooked, approx 25 min.
13 Add Tomatoes And simmer for 10 minutes
correct Seasoning If necessary
14 Dress In a vegetable bowl
15 Sprinkle w/ 20 g Parsley Chopped
16 Presentation Serve hot as vegetable garnish
25
JURUSAN HOSPITALITI
Standard Recipe
LAMB STEW NAVARIN

Date : July 2014 Portion size : 150 g
Type of dish : Main Course Serving temperature : Hot temperature (65° above)
Origin : France Serving tools : Dinner Plate

1,5 kg Lamb Shoulder Bone and cut the meat into even pieces o
(NET) 40gr
350 gr Mirepoix
10 gr Tomato paste
1 dl White wine
10 gr Flour
7 dl Brown stock Thickened
100 gr Bouquet garni
20 gr Butter
300 gr Vegetables Turned and boiled
30 gr Parsley Chopped
2 The Result Lamb stew topped w/ vegetables

3 Heat 50 gr oil In a very hot sautoir
4 Add 1,5 kg Lamb shoulder Net weight

5 Brown The Meat
6 Add 350 gr mirepoix And
7 Fry Slightly while stirring
8 Drain Off the surplus fat

9 Add 10 gr Tomato paste And
10 Color Slightly and stir
Deglaze 1dl White Wine To loosen the sediment
11 Sprinkle 10 gr flour Over the meat and mix in
12- Season Salt and pepper Use pepper mill
13 with
14 Add 7 dl Brown Stock
15 Add 100 gr Bouquet garni
26
JURUSAN HOSPITALITI
Standard Recipe
LAMB STEW NAVARIN


16 Cover With a lid. Approx. 1 ½ hour in the oven
Simmer
17-18 Remove The Meat from the sauce with a kitchen fork and
place in clean sautoir
19 Prepare A tammy cloth on the sautoir.

The sauce on the t. c.
20 Pour The sautoir with a rubber spatula
21 Clean
22-24 Pour The sauce on the meat. This process is done by

two men, each one holding two ends of the t.c.,
and move the cloth up and down
25 Squeeze The cooked mirepoix by twisting to the grip of the

Pay hands
attention
26 Twist The tammy cloth as hard as possible and
With a rubber spatula
27 Wipe it
28 Heat 20 g Butter In a sauteuse and turned and boiled carrots,
29 Add 300 gr Vegetables celery, cucumber, cauliflower, pieces
Until hot; add salt
30 Glaze
31 Dress The Stew in a warm gratin plate
27
JURUSAN HOSPITALITI
Standard Recipe
LAMB STEW NAVARIN

No Methode Quantity Ingredients Explanation

32 Top the With the glaze vegetables
stew
33 Sprinkle 30 g Parsley Chopped, over the middle
34 Serve Very hot with rice pilaf mashed potato or noodles
28
JURUSAN HOSPITALITI
Standard Recipe
BRAISED RED CABBAGE
Page : 1 of 1 Amount of Portion : 10 portions

Date : August 2016 Portion Size : 50 gr
Type of Dish : Vegetables Serving Temperature : Hot
Origin : French Serving Tools : Dinner Plate

Wash, peel
1 kg Red cabbage
200 g Apples
2 dl Red wine
1 ½ dl Vinegar
60 g Fat
200 g Onions
50 g Bacon
5g Sugar
To taste Salt & pepper
20 g Red currant jelly
2 The result
3 Shred 1 kg Red cabbage One day before serving
4 add 200 g Apples sliced
5 Marinate 2 dl Red wine
6 Add 1,5 dl Vinegar
Keep In the refrigerator for one day
7 Heat 60 g Fat In braising pan
Add 200 g Onions Sliced
Simmer slightly
11 Add The marinated red cabbage a
Simmer few minutes
12 Add 50 g Bacon skin
13 Season with A little Salt, pepper &
sugar
14 Moisten with 3 dl White stock
15 Cover The pan
Braise In the oven for approx. 1 to 1
1/2 hours
Correct mix 20 g Seasoning
in Red currant jelly
Serve Hot
29
JURUSAN HOSPITALITI
Standard Recipe
MASHED POTATOES
Page : 1 of 1 Amount of portion : 10 portion

Date : August 2016 Portion size : 150 g
Type of dish : Side dishes Serving temperature : Hot temperature
Origin : French Serving tools : Dinner plate

1 The mise en place
Prepare
Wash, peel and
rewash 1.8 kg Potatoes (1.5 kg net) quarter the potatoes
30 g Salt
75 g Butter or margarine
5 dl Milk Boiling
2 The result
3 Boil w/ 30 g Salt The potatoes until cooked
4 Drain off The water
5 Place them On baking sheet
6 Dry In the oven, without colouring.
They could be dried directly in the
pan, without water, with a lid of on
top on low heat
7 Pass Through a potato masher in a clean
8 Add 50 g Butter With a wooden spatula
9 Season w/ Salt
10 Add 5 dl Milk Gradually, stirring continuously
until a soft creamy consistency is
reached
11 Correct Seasoning
12 Serve Dome shaped
Hot in a dinner plate
30
JURUSAN HOSPITALITI
Standard Recipe
SET 3 CONTINENTAL
X SET 3
L
U
N
C
H
D
I
N
N
E
R
31
JURUSAN HOSPITALITI
Standard Recipe
SET 4 CONTINENTAL
X SET 4
L
U
N
C
H
D
I
N
N
E
R
32
JURUSAN HOSPITALITI
Standard Recipe
KUI & PMO

SET 1 KUI
X SET 1 KUI
Asinan Jakarta
***
L Sup Ikan Segar Pangandaran
***
U
Ayam Panggang Setiabudhi
N Nasi Putih
C Tumis Kangkung
H Kerupuk Udang
Sambal Terasi
***
Pempek Palembang
D ***
I Sup Pindang Tulang Iga
***
N Udang Balado
N Nasi Putih
E Tumis Labu Siam
R Kerupuk Udang (Kecil)
***
33
JURUSAN HOSPITALITI
Standard Recipe
ASINAN JAKARTA
Origin : Indonesia Serving Tools : Dessert Plate

125 g White cabbage Shredded, soak in hot salted water and cool down.
125 g Cucumber Sliced.
100 g Sawi asin Shredded.
100 g Bean sprout Clean and washed.
50 g Langkio Boil in salted water and cool down.
100 g Pineapple Slice for about 2½ mm thick.
100 g Bean Curd Boil in salted water and slice about 2½ cm long and 2½ mm thick.
25 g Emping Fry
275 g Peanuts Fry 250 g for making sauce / 25 g for garnish
30 g Dried shrimps (ebi) Soak in hot water, and wash.
10 g Garlic
5g Shrimp paste Grilled or toasted before using.
40 g Red chilies Seedless
0,5 g Vinegar Indonesian vinegar/Dixie vinegar
4 dl Hot water
100 g Brown sugar Dilute in 1½ dl water and strained
To taste Salt
2 The result
3 Grind The ingredients below in turn, until finely ground.
250 g Fried peanuts NOTE : Use stone grinder ( Cobek ), or a grinder machine or an a
30 g Dried shrimp blender
10 g Garlic
5g Shrimp paste
40 g Red Chilies
8-9 Dilute 4 dl Hot water

8,5 dl Vinegar
100 g Brown sugar Liquid.
34
JURUSAN HOSPITALITI
Standard Recipe
ASINAN JAKARTA
Origin : Indonesia Serving Tools : Dessert Plate
11 Add Ground ingredients As mentioned above and bring to a boil
12 Season with Salt
13 Arrange The vegetable In a dessert plate or in a platter, decorate if

necessary
14 Pour over The sauce
15 Garnish with Fried emping
fried peanuts
35
JURUSAN HOSPITALITI
Standard Recipe
PEMPEK PALEMBANG
Page : 1of 2 Amount of portion: 90 gr

Date : AUGUST 2017 Portion size: 10 portions
Type of dish: Hot Appetizer/Main Course Serving temperature: Hot
Origin : Indonesia/South East Asia Serving tools: Dinner plate

Pempek 2 kg Tenggiri Dikerok/digiling
2.5 kg Tepung sagu
1 lt Air es
85 g Garam
Gula pasir
2 dl Minyak sayur
30 g Bawang putih giling halus
Telur Optional (Untuk isian)
Garnish 150 g Ketimun Dikupas dan dipotong kecil Direndam

50 g Ebi air panas, kemudian ditumbuk kasar
100 g Mie telur

Cuko 200 g Bawang putih
125 g Cabe rawit domba
75 g Cabe rawit hijau
2 kg Gula merah
255 g Asam jawa rendam dengan sedikit air panas
Cuka
Gula pasir
Garam
7l Air
100 g Ebi
2 Result
3 Campuran air dan terigu 2 sdm terigu + 2 dl air, campur dan
yang sdh dimasak aduk, lalu panaskan hingga matang,
dinginkan
4 Masukkan Ikan tenggiri Ke dalam bowl yang besar
Bawang putih
Air es Aduk hingga rata
5 Tambahkan Garam Aduk rata
Gula
6 Tambahkan Minyak sayur Aduk rata kembali
PEMPEK PALEMBANG
36
JURUSAN HOSPITALITI
Standard Recipe
Page : 2of 2 Amount of portion: 90 gr
Date : AUGUST 2017 Portion size: 10 portions
Type of dish: Hot Appetizer/Main Course Serving temperature: Hot
Origin : Indonesia/South East Asia Serving tools: Dinner plate
7 Bentuk Adonan Silinder panjang @ 60 g dan diisi
dgn telur kocok (optional). Iris
tipis pempek bentuk silinder,
goreng dengan minyak sedikit,
dan masukkan kocokan telur
seperti dadar (untuk pempek
lenggang)
8 Rebus Adonan pempek Dalam air mendidih hingga
mengapung
9 Goreng Adonan pempek Hingga berwarna coklat keemasan
10 Rebus Air Hingga mendidih dan gula merah
Gula Merah larut
11 Blend/Giling Cabe rawit Hingga halus
Bawang putih Hingga halus
Ebi Hingga halus
12 Masukkan Cabe rawit Yang telah dihaluskan
Bawang putih Yang telah dihaluskan
Asam jawa Yang sudah dicairkan
13 Tambahkan Secukupnya Garam
Secukupnya Gula pasir
Secukupnya Cuka
14 Saring Saus cuko Biarkan beberapa saat. Dalam
keadaan panas lalu disiram saus
cuka dengan pelengkapi mie telor,
saus cuko, cincangan timun dan
ebi
15 Sajikan Pempek
37
JURUSAN HOSPITALITI
Standard Recipe
SUP IKAN SEGAR
(SUP IKAN PANGANDARAN)
Page : 1 of 1 Amount of portion : 2 dl

Date : July 2021 Portion size : 10 portions
Type of dish : Soup Serving temperature : Hot
Origin : Indonesian Serving tools : Soup cup
1 Prepare 300 gr Fillet of snapper Cut into dice, poached
80 gr Tomato Cut into dice
50 gr Celery Slice
50 gr Onion Slice
25 gr Leek Slice
1 lt Fish stock
1 pcs Lemon/lime Make juice
20 gr Butter
20 gr Fried shallot
2 Result
3 Heat 20 gr Butter
4 Sauté 50 gr Onion
5 Moisten with 1 lt Fish stock
6 Season cook Salt ,pepper For 20 minutes
7 Add 80 gr Tomato
1 pcs Lemon juice
Simmer Gently 15 minutes seasoning
8 Correct seasoning
9 Serve with 25 gr Leeks in a soup cup
50 gr celery
30 gr poached diced snapper
2 gr fried shallot
38
JURUSAN HOSPITALITI
Standard Recipe
SUP PINDANG TULANG IGA PALEMBANG
Page : 1 of 1 Amount of portion : 2 dl

Date : July 2018 Portion size : 10 portion
Type of dish : Soup Serving temperature : Hot
Origin : Indonesian Serving tools : Soup cup
N METHOD QUANTIT INGREDIENTS EXPLANATION
O Y
1 Prepare 2 kg Beef ribs
450 gr Beef rump
3000 ml Water
1 pcs Lemon grass Pounded
3 cm Galangal Pounded
2 pcs Salam leaf
1 pcs Tomato Cut into chunk
1 tbsp Tamarind juice
1 tbsp Soy sauce
½ tbsp Salt
½ tbsp Sugar
2 tbsp Cooking oil
6 pcs Shallot Blend
3 pcs Garlic Blend
3 cm Turmeric ( grilled ) Blend
2 cm Ginger Blend
2 Result
3 Cook 2,5 kg Beef ribs in a pressure cooker for 30 minutes
450 gr Beef rump until tender
4 Heat 2 tbsp Cooking oil
5 Saute 1 pcs Lemon grass Until cooked
3 cm Galangal
2 pcs Salam leaf
1 pcs Tomato
6 Moisten w/ Beef stock Broth from pressure cooker until
boil
7 add 1 tbsp Tamarind juice
1 tbsp Soy sauce
½ tbsp Salt
½ tbsp Sugar
8 Simmer
9 Serve Hot
39
JURUSAN HOSPITALITI
Standard Recipe
Ayam Panggang Setiabudi
Page : 1 of 1 Amount of Portion : 100 gr

Type of Dish : Main Dish Serving Temperature : Hot
Origin : Indonesia Serving Tools : Dinner Plate
1.5 kg Chicken Clean, washed and cut into 8 pieces
40 g Shallot
8g Garlic
1 stick Lemongrass crushed
3 pcs Salam leaf Bay leaves
2.5 lt Coconut milk
10 g Candlenut
1g Coriander
10 g Galangal crushed
5g Brown sugar
To taste Salt
2 The result
3 Grind 40 g Shallots Until finely grounded
8g Garlic
10 g Candlenut
1g coriander
4 Boil 2.5 l Coconut milk In sautoir
5 Add The ground spices
Galangal
Bay leave
Lemon grass
6 Season with 5g Brown sugar
To taste Salt
7 Simmer Approx. 30 minutes to 45 minutes or
until the coconut milk reduces
(creamy).
Stir well While simmering to avoid coconut milk
break
8 Add 1,5 kg Cut of chicken
Simmer Again until chicken tender or done and
the coconut cream become thicken
9 correct
10 Remove The chicken
skew
11 Grill On the grill or charcoal (panggang sate
until golden brown
12 Brush w/ The sauce And grill again for a few minutes.
13 Serve Hot.
40
JURUSAN HOSPITALITI
Standard Recipe
Nasi Putih
Page : 1 of 1 Amount of Portion : 80 g

Origin : Indonesia Serving Tools :-
N METHOD QUANTIT INGREDIENTS EXPLANATION
O Y
1 Prepare 700 gr Rice Wash 3 times until clean
2 lt Water
2 pcs Daun Salam
2 Result
3 add 700 gr Rice Cook into rice cooker until cooked
2 lt Water
2pcs Salam
4 serve hot
41
JURUSAN HOSPITALITI
Standard Recipe
TUMIS KANGKUNG
Page : 1 of 1 Amount of portion : 50 g

Type of dish : Side dish Serving temperature : Hot
Origin : Indonesia Serving tools : Dinner plate
1 Prepare The mise en place.
1000 g Water spinach Wash well, pick the leaves
50 g Margarine
20 ml Oil
50 g Shallot Sliced
80 g Garlic Sliced
20 g Cayenne pepper Thinly sliced
15 g Shrimp paste (terasi) Toasted
100 g Tomatoes Wedges
Sugar
Salt
MSG
2 Result
3 Heat Margarine In a wok pan
Oil
4 Add Shallot Stir fry until fragrant
Garlic
Cayenne Pepper
Shrimp paste
Tomatoes
5 Toss in Water spinach Stir fry well on high heat
6 Season Salt Do not cook too long to
with Sugar preserve the color
MSG
7 Serve
42
JURUSAN HOSPITALITI
Standard Recipe
SAMBAL TERASI
Page : 1 of 1 Amount of portion : 15 - 20 g

50 g Cayenne pepper
20 g Shallot
10 g Garlic
100 g Red Chillies
30 g Shrimp paste
150 ml Oil
20 g Tomatoes
Salt
Palm sugar
2 Result
3 Heat Oil In a saucepan
4 Add Cayenne pepper Fry on low heat until cooked
Shallot
Garlic
Red Chillies
Shrimp paste
5 Remove From the pan, grind
6 Add Tomatoes Check the seasoning and
Salt sambal’s consistency
Palm sugar
7 Serve As an accompany to the main
dish
43
JURUSAN HOSPITALITI
Standard Recipe
Udang Balado
Page : 1 of 1 Amount of Portion : 100 gr

Date : August 2016 Portion Size : 10 Portions
Type of Dish : Main course Serving Temperature : Hot
Origin : Indonesia Serving Tools : Dinner plate
1000 g Prawn Washed & deveined
1 tsp Salt
5 ml Lemon juice
2 pcs Bay leave
1 pcs Lemon grass
To taste Salt
To Taste Sugar
5 ml Tamarind Juice
250 ml Oil
100 g Shallot
30 gr Garlic
150 g Red chili Seedless
100 g Cabe merah keriting
2 pcs Lime leave
2 Result
3 Marinate 800 g Prawn Approx 15 minutes

1 tsp Salt
5 ml Lemon juice
4 Fry Marinated prawn Deep fat frying at sautoir or Chinese
wok.
5 Drain off The excess oil on a cooling rack
6 Ground Shallot
Garlic
Red Chili
Cabe merah keriting
8 Saute Ground spices At sautoir
Add 2 pcs Bay leave Until aromatic.
2 pcs Lime leaves
1 pcs Lemon grass
Add Fried Prawn Stir well
Salt
Sugar
Add Tamarind juice Until mix
9 Remove from Fried shallot On top before serving.

heat
44
JURUSAN HOSPITALITI
Standard Recipe
TUMIS LABU SIAM
Page : 1 of 1 Amount of portion : 60 g

700 g Labu Siam Wash & peel, then soak in salted
water to remove the gum/stickiness.
Cut into large julienne
50 ml Oil
20 g Dried shrimp/Ebi Roughly pound
20 g Shallot Sliced
30 g Garlic Sliced
20 g Cabe merah keriting Thinly sliced
15 g Galangal Pound
5g Fresh bay leaf
80 g Tomato (optional)
To taste Salt, pepper, msg Wedges
2 Result
3 Heat Oil In a pan
4 Add Shallot Stir fry until fragrant
Garlic
Cabe keriting
Dried Shrimp
Galangal
5 Toss in Labu siam Stir well, simmer for approx. 5 mins
Fresh bay leaf
6 Add Tomato Check seasoning and texture
Salt, pepper, msg
7 Serve hot as a companion to the main dish
45
JURUSAN HOSPITALITI
Standard Recipe
SET 1 PMO JAPANESE
X SET 1 PMO
JPN
Kyuri to Wakame no Sunomono
D ***
I Enoki to Tofu no Misoshiru
N ***
N Gyu Maki
E Gohan
Kakiage
R
***
46
JURUSAN HOSPITALITI
Standard Recipe
Kyuri to Wakame no Sunomono

Origin : Japan Serving Tools : Dessert Plate
N METHOD QUANTITY INGREDIENTS EXPLANATION
O
1 Prepare 500 g Kyuri Cut into Jabara Kyuri
50 g Wakame Soak in chilled water
100 g Ebi Peeled untailed
50 g Shoga Cut into Sengiri
2 For Awaseji 250 cc Dashi
100 cc Usukuchi shoyu
100 cc Su
50 g Sato
3 Soak Jabara kyuri in a bowl of salted water to
make it soft and easier to shape
4 Prepare Ebi cut into butterfly, then gently
boil it for several seconds until
the color changes (shimofuri)
Refresh in ice water
5 Prepare Awaseji By combining all ingredients
and heating it only until the
sugar dissolves.
Chill in the chiller afterwards
6 Place Kyuri on a dessert plate.
Wakame
Top with ebi and shoga.
Drizzle with the awaseji.
47
JURUSAN HOSPITALITI
Standard Recipe
Enoki to Tofu no Misoshiru
Page : 1of 1 Amount/Portion : 2.5 dl

Type of Dish : Soup Serving Temperature : Hot
Origin : Japan Serving Tools : Soup Cup
N METHOD QUANTITY INGREDIENTS EXPLANATION
O
1 Prepare 2 pack Enokitake Cut the roots, divide into 10 section
1 pack Tofu Cut into Sainomegiri
100 g Wakame Soak in chilled water
200 g Miso Dilute in dashi
3 pack Instant Dashi Dilute in hot water
100 g Negi (Spring onion) Cut into Koguchigiri
2 Result
3 Arrange Wakame (soaked) Into a soup cup
Enokitake
(blanched)
Tofu
4 Pour Miso soup into the soup cup
5 Top With negi
6 Seve Hot
48
JURUSAN HOSPITALITI
Standard Recipe
Gyu Maki

Type of Dish : Main Course Serving Temperature : Hot
Origin : Japan Serving Tools : Dinner plate
1 Prepare 750 g Sirloin slice @25g
300 g Negi Cut into baton
300 g Asparagus Blanched
2.5 tsp Potato starch For sprinkling
50 ml Cooking oil
⅓ cup Sake
⅓ cup Mirin
⅓ cup Shoyu
3 tbsp Caster sugar
½ cup Water/dashi
20 g Sesame seed Toasted
2 Result
3 Put Sirloin slice On a clean tray/work table
Sprinkle w/ Potato starch Just a bit
Arrange Negi On top of the sirloin slice.

Asparagus (blanched)
4 Roll nicely. Toothpick can be used to help hold
the shape.
5 Heat Oil In a pan. Put the rolled sirloin and sear
until nicely browned. Set aside.
6 Combine Sake Bring it to boil and reduce a bit
Mirin
Shoyu
Sugar
water
7 Add The seared sirloin roll into the sauce. Flip
it regularly to ensure the sauce soaks into
the meat.
Remove the meat from the pan.
8 Reduce The remaining sauce for approx. 10
minutes or until it thickens (syrupy glaze)
9 Cut The sirloin into bite size
10 Drizzle The sauce on top and sprinkle it with
some sesame seeds.
11 Serve Hot
49
JURUSAN HOSPITALITI
Standard Recipe
Kakiage

1 Prepare 200 g Onion Slice very thinly in uniform size
200 g Green pepper Slice very thinly in uniform size
200 g Carrot Slice very thinly in uniform size
½ cup Flour
5 tbsp Maizena
As needed Salt
1 pc Egg Beaten
Oil For frying
2 Result
3 Combine Onion Into a bowl
Green pepper
Carrot
4 Add Flour Stir well
Maizena
Salt
5 Add Egg (beaten) Combine well
6 Scoop out The veggies mix using a spoon.
Deep fry until crispy.
7 Serve Hot
50
JURUSAN HOSPITALITI
Standard Recipe
Gohan
Page : 1of 1 Amount/Portion : 150 g

1 Prepare 700 g Rice / Kome
900 cc Water / Mizu
2 Result
3 Wash Rice Until clean (2 - 3 times)
Soak in water for approx. 30 minutes
Drain the water and set aside for another
30 minutes
4 Put Soaked rice Into a pan
Add 900 cc Water
5 Cover The pan tightly using aluminum foil
6 Turn on The heat to medium until the aluminum
foil rise up
Make a small incision on the aluminum

foil to let off the steam
7 Turn down The stove to low heat
Let it cook for 7 minutes
8 Turn off The stove (including the stove’s pilot)
Keep the foil intact (do not remove/open

it) then let it rest for another 7 minutes
(this will let the remaining steam cook the
rice more evenly)
51

Menu Cycle Feb 2022

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Menu Cycle Feb 2022

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MENU CYCLE

X MONDAY TUESDAY WEDNESDAY THURSDAY

MENU CYCLE Semester 2

X MONDAY TUESDAY WEDNESDAY THURSDAY

MENU CYCLE Semester 3

X MONDAY TUESDAY WEDNESDAY THURSDAY

SET MENU CONTINENTAL

X SET 1 SET 2 SET 3 SET 4

Waldorf Salad Chicken Salad Hawaiian

Chicken Galantine with

SET MENU INDONESIAN (KUI) & ASIAN (PMO)

X SET 1 KUI SET 2 KUI SET 1 PMO JPN SET 4

NO METHOD QUANTITY INGREDIENTS EXPLANATION

Page : 1of 1 Amount of Portion : 80 g

Page : 1 of 1 Amount of Portion : 2 dl

CREAM OF MUSHROOM SOUP

Page : 1 of 1 Amount of Portion : 2 dl

7 Moisten w/ 2½l White mushroom stock

ROASTED CHICKEN WITH GRAVY

Page : 1 of 1 Amount of Portion :100 g

Page : 1 of 1 Amount of portion : 40 - 50 gr

9 Serve In a vegetable dish

BUTTERED OR PARSLEYED POTATOES

Page : 1 of 1 Amount of portion : 100 gr

FILLET OF SNAPPER A’LA MEUNIERE

Page : 1of 1 Amount/Portion : 90 - 100 g

Page : 1 of 1 Amount of Portion :100 gr

5 Fry For a short time

2 pcs Whole eggs

8 Blend Flour and liquid.

Page : 1of 1 Amount of Portion : 80 g

Chill Until cool before mixing with the

5 Fold 2 pcs Egg whites In to mixture

Lay Rolled lining paste into Pie molds

Page : 1 of 1 Amount of portion : 10 portion

150 g Tomato paste

75 g Bacon fat/beef fat/butter Fresh bacon

Page : 1 of 1 Amount of Portion :10 portions

2 Place The meat clarification in a saucepan/stockpot, then pour the very

Page : 1 of 2 Yield : 750 g

NO METHOD QUANTITY INGREDIENTS EXPLANATION

Place On the stove at low heat

4 Break 4-5 pcs Eggs Into a bowl

5 Scale 180 g Hard Flour

6 Stir The flour into the boiling

Page : 2 of 2 Yield : 750 g

10 Pipe On the greased and lightly

STEWED SHRIMP BERCY

2 The result The ratatouille as it when

LAMB STEW NAVARIN

No Methods Quantity Ingredients Explanation

2 The Result Lamb stew topped w/ vegetables

4 Add 1,5 kg Lamb shoulder Net weight

8 Drain Off the surplus fat

Page : 2 of 3 Amount of portion : 10 portions

No Methods Quantity Ingredients Explanation

19 Prepare A tammy cloth on the sautoir.

22-24 Pour The sauce on the meat. This process is done by

25 Squeeze The cooked mirepoix by twisting to the grip of the

Page : 3 of 3 Amount of portion : 10 portions

No Methode Quantity Ingredients Explanation

34 Serve Very hot with rice pilaf mashed potato or noodles

BRAISED RED CABBAGE