STANDARD RECIPE KAMALA RESORT NUSA DUA

Daftar Pertanyaan
Nama Pemagang Purwa

Nama Pelatih Kartini

Location/venue GB 203

Unit Kompetensi Menyiapkan Salad dan Makanan Pembuka

Instructions 1. Ajukan pertanyaan kepada pemagang dari daftar terlampir untuk

memastikan pengetahuan
2. Beri tanda centang pada kotak untuk mencerminkan prestasi siswa
(Lulus Kompeten 'PC' atau Belum Kompeten 'NYC')

Response
Questions
PC NYC

1. Apa jenis lettuce yang digunakan dalam hidangan Caesar Salad?  

2. Apa nama saus/dressing yang digunakan dalam hidangan Caesar Salad?  

STANDARD RECIPE KAMALA RESORT NUSA DUA

Lembar Pengamatan
Nama Pemagang Purwa

Nama Pelatih Kartini

Location/venue GB 203

Unit Kompetensi Menyiapkan Salad dan Makanan Pembuka

Instructions 3. Ajukan pertanyaan kepada pemagang dari daftar terlampir untuk

memastikan pengetahuan
4. Beri tanda centang pada kotak untuk mencerminkan prestasi siswa
(Lulus Kompeten 'PC' atau Belum Kompeten 'NYC')

Response
Answers
PC NYC

1. Romaine Lettuce  

2. Caesar Dressing  
STANDARD RECIPE KAMALA RESORT NUSA DUA

Name Caesar Salad

Yield 6 Portion
Portion Size 80 g
green salad of romaine with a highly seasoned dressing of pounded
Description anchovies, olive oil, lemon juice, egg, and Parmesan cheese, garnished with
croutons
Calories (kcal) 380 Fat (g) 35 Saturated Fat (g) 7 Cholesterol (mg) 80
Nutrition Per Serving Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 8
Sodium (mg) 450

INGREDIENTS
CAESAR DRESSING CROUTONS: ASSEMBLY:
6 anchovy fillets packed in oil, 3 cups torn 1" pieces 3 romaine hearts, leaves
drained country bread, with crusts separated
1 small garlic clove 3 tablespoons olive oil Parmesan, for serving
2 large egg yolks
2 tablespoons fresh lemon juice,
¾ teaspoon Dijon mustard
½ cup vegetable oil
3 tablespoons finely grated
Parmesan
Freshly ground black pepper

UTENSILS Chef Knife, Peeler, Salad Bowl, Balloon Whisk, Plate for serving

METHOD
1. For the dressing: Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife
blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon
juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil;
whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more
lemon juice, if desired.
2. For the Croutons: Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with
salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
3. Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large
bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated
Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Use your hands
to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parm.
STANDARD RECIPE KAMALA RESORT NUSA DUA