Dasar Pengolahan

Makanan
St. Hadijah, M.Par
Introduction to
Culinary
 “
Teknik meramu, mengolah, dan menyediakan serta menghidangkan makanan dan
minuman; Tata boga adalah pengetahuan di bidang boga (seni mengolah masakan)
yang mencakup ruang lingkup makanan, mulai dari persiapan pengolahan sampai
dengan menghidangkan makanan itu sendiri yang bersifat tradisional maupun
Internasional. Tata boga adalah seni, atau ilmu akan makanan yang baik (good
eating). Dari kata Tata yang berarti menata, dan Boga yang berarti makanan. 
Definisi
Ceserani-Lundberd dan para ahli kuliner:
• Application of heat
• Edible/eatable
• Palatable
• Safer to eat
• Digestible
• Change its appearance
 Terminology
Cooker undercooked
Alat masak Kurang matang

Overcooked Carry quer cooking

Cook
overcook
Juru masak Terlalu matang, proses Proses masak yang
masak yang terlalu terus berlangsung
matang
Organization
Structure
 Chef de Cuisine
This position carries overall responsibility for
all aspects of production, for the quality of the
products served, for hiring and managing the
kitchen staff, for controlling costs and
meeting budgets, and for coordinating with
departments not directly involved in food All chef de parties are supervisors in charge of
production.
Demi Chef de Parties
They are also in a supervisory capacity.
They take charge in the absence of the
chef de parties. They assist the chef de
parties.
SousChef
They are the principal assistants to the head
chefs and aid the chefs in general administra­
tion and in particular, supervising food
production, and overseeing its service. They
Chef de Partie are the acting head chefs in the absence of the
head chefs.
a clearly defined set of activities within the
kitchen. They are the station heads and must
be skilled to cook every dish made by their Commis chef
stations. They should also have a certain There are both commis Is and commis
degree of administrative skills. They should
IIs; the Is being seniors. They are the
be able to plan and carry out production
assistants to die chef de partie. However,
schedules for the section.
in most hotels now, the commis I and II
have been classified as commis only.
 Chef de Tournant Chef Gardemangers
They are the reliever chefs who take They are responsible for all cold food

charge in the absence of the section presentations, which might include hors

chefs. They were usually multi-skilled d’oeuvres, salads, sandwiches, pates, etc.

cooks, who would fit into any job in case

of emergencies.
Butcher Chef
They are in charge of the butcher shop
which prepares meats, fish, and poultry
as desired by the user departments of the
Pastry Chef kitchen. Boulanger
They enjoy a different status and the work of
their department is generally separated from the They are the bakers who work under the

main kitchen and is self-contained in the matter pastry chefs and are responsible for all

of cold storage, machinery, and equipment. baked products such as bread, breakfast

They are responsible for all hot and cold rolls, etc.

desserts. These may include cakes, pastry, ice

creams, creams, etc.
 Potager Entremetier
They are responsible for preparing soups The entremets course is, on the menu, the sweet

and stocks, which may include cream which is prepared by the pastry chefs. Entremets

soups, consommes, bisques, broths, de legumes were the vegetable courses

national soups, essences, etc. traditionally featured on a menu. They are in

Chef Rotisseurs charge of all vegetables, potato, egg and

They are responsible for braised meats, farinaceous dishes

roasted meats, and meat dishes. Their

section is also responsible for deep-
frying of foods.
Saucier Banquet Chef
They are responsible for all food to be
They are responsible for all sauces and sauce-
prepared for banquet functions and also
related dishes.
for the buffet in coffee shops.
Mise en Place
 “
Mise en place is a French culinary phrase which means "putting
in place" or "everything in its place". It refers to the setup
required before cooking, and is often used in professional
kitchens to refer to organizing and arranging the ingredients
(e.g., cuts of meat, relishes, sauces, par-cooked items, spices,
freshly chopped vegetables, and other components) that a cook
will require for the menu items that are expected to be prepared
during a shift.
 Mise en Place
Tujuan
Menunjang kegiatan utama, Faktor penentu keberhasilan
sehingga dapat terselenggara
Ruang kerja harus dalam Suatu restoran perlu
dengan teratur, rapi, berjalan
kondisi siap digunakan, posisi mengupayakan jumlah peralatan
dengan lancar, tepat waktu, efisien
meja kursi dan peralatan di yang cukup, penggunaan yang
dan menyenangkan dan pekerjaan
ruang kerja serta kebersihan tepat serta penataan yang baik.
berhasil dilakukan dengan
harus tetap terjaga. Peralatan yang memadai dapat
sempurna.
Pemahaman tentang tata letak, menghemat waktu produksi,
peralatan harus dikuasai. tenaga, dan biaya.
 General Equipment

General Purpose Oven

Bakers/Pastry oven Boiling Table-induction
Boiling Pan
Convection Oven Pizza oven
General Equipment

Stockpot stand Thermotastically

Contact Grill Chargrill
Controled Depp- Salamander Grill/
Titling Kettle fryer Over Heat
General Equipment

Bratt Pan Meat Slicer

Cutting Board Ballon Whisk
Muslin Cloth
Bowl Chopper
General Equipment

Ladle Bowl /Whisking

Carving Fork Peeler
bowl Strainer
Skimmer
Thanks!
Any questions?
You can find me at:
hadijah@politeknikbosowa.ac.id