pengenalan pengetahuan produk bagi mahaiswa

1. DEDY WIJAYANTO
Pengetahuan
FOOD & BEVERAGE PRODUCT
Design by Dedy Wijayanto 2020 1
Part 1

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Tujuan pembelajaran
• Mengetahui product knowledge.
• Apa sajakah yang termasuk product knowledge

3. Yang termasuk ‘Product
knowledge’ antara lain:
• The venue
• Venue facilities
• Products & services
offered/available
• The local area & country
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4. ‘Product knowledge adalah penting sebagai :
• Untuk mendemonstrasikan professionalisme
• Memromosikana makanan
• Menyarankan minuman kepadas tamu
• Secara umum akan membantu pelanggan
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Product Knowlwedge

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Pengetahuan Product knowledge bagi waiter untuk mengetahui :
• Apa yang tersedia dan apa yang tidak
• Tata cara pelayanan
• Harga-harga
• Cara atau metode pemasakan
• Bahan baku
• Apakah ada yang segar, dibekukan, atau disiapkan sebelumnya
• Peralatan apa yang cocok untuk makanan tersebut

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Staf di bagian Beverage harus mengetahui:
• Jenis minuman , nama minuman yang tersedia
• Alkohol dan non alkohol
• Nama-nama seperti: – spirits, beers, liqueurs
• Table wine , sparkling dan fortified wines
• Soft drinks – aerated waters, juices, mocktails
• Beers – draught and packaged
(lanjutan)

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Beberapa informasi yang perlu diketahui antara lain:
• Opening hours
• Methods of payment
• Booking policies and procedures
• Complaint handling procedures
• Name of manager or owner
• Legal issues

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Sumber Internal yang harus di ketahui pada Product
knowledge:
• Menus and drink lists
• Personal taste tests of F&B items
• Recipes
• Talking to experienced staff
(Continued)

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• Operational manuals
• Policy and procedure manuals
• Wrapping and packaging material of
products
• Touring the venue
• Talking to customers

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Sumber informasi External antara lain:
• Product suppliers
• The media
• Books
• Internet
• Trade shows and exhibitions
• Food and cooking demonstrations
• Promotional activities

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Anda perlu mengetahui dibawah ini :
• Appetisers
• Soups
(lanjutan)

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• Meat – which can be used for entrées and main courses:
• Types – beef, lamb, veal, goat, pork
• Cuts – steaks, chops or cutlets, mince, joints
• Fresh or frozen
• “Is it tender?”

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• Poultry:
• Chicken, turkey, squab, pheasant, duck, goose
• Whole birds, legs, wings, breast

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1. Apa saja yang termasuk product knowledge?
2. Sebutkan kegunaan pengetahuan product
knowledge bagi waiter!
3. Informasi apa saja yang harus diketahui oleh
staff restoran?
4. Berikan contoh meat !
5. Berikan contoh poultry !

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• Fish:
• Flat, round, whole, fillets, white, oily
• Seafood:
• Shellfish (‘crustaceans’) – crayfish,
crabs, lobster, prawns, shrimp
• Molluscs – octopus, cuttlefish,
squid , clams, whelks, scallops,
cockles, oysters

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• Desserts:
• Served after main course
• May be hot or cold
• Puddings, pies, tarts, flans, fritters,
custards and creams
• Fruit, Charlottes, bavarois, mousse,
soufflés, sabayon
• Meringues, crepes and omelettes, sorbets, ice cream, Bombes,
parfaits

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Snacks:
• Light meals – may be eat-in or take-away
• Hot chips and potato wedges
• Biscuits, crisps and crackers
• Hot dogs, pies, pasties, hamburgers
• Sandwiches, rolls, baguettes, croissants
• Ploughman’s lunch

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• Cheese:
• Made from cow’s, sheep's or goat’s milk
• ‘Soft’ cheese – Brie, Camembert, Cottage
• ‘Semi-soft’ cheese – Edam, Gouda
• ‘Hard’ cheese – Cheddar, Parmesan
• ‘Blue vein’ cheese – Gorgonzola, Stilton,
Roquefort

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• Pasta:
• Produced ‘in house’ or bought-in as a dried product
• Served with sauces or used in other dishes
• ‘Gnocchi’, ‘Spaghetti’, ‘Fettuccini’,
‘Lasagna’, ‘Tagliatelli’
• Noodles
• Made from flour & water &/or eggs
• Similar to pasta in use

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• Vegetables:
• Used as accompaniment to main
course & in salads
• ‘Root vegetables ‘ – potatoes, carrots,
onions
• ‘Green vegetables’ – broccoli, sprouts,
celery, peas, beans, spinach, cabbage
• Tomatoes

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• Fruit:
• Growing in popularity – with all/most meals
& given away in-room to house guests
• Pieces/platters of fresh fruit –
pineapple, star fruit, bananas, apples,
rambutan, mango
• Fresh fruit salad – with cream/ice cream/yoghurt
• Tinned fruit – bought in ‘pre-processed’
• Dried fruit – figs, dried apricots, raisins, sultanas, currants

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• Salads:
• Can be stand-alone dishes or served as an
accompaniment to a meal
• Can be cold or ‘warm’ with
(for example) chicken
• Dressings are usually added
• ‘Salad vegetables’ may be used
as ‘vegetables’ & ‘many ‘vegetables’ can be used as

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1. Berapakah macam Fish dan Seafood?
2. Bagaimana penyajian dessert dan sebutkan jenisnya
3. Jelaskan contoh snack?
4. Jelaskan ragam Cheese?
5. Sebutkan macam-macam Pasta?
6. Berikan contoh, Fruit sebagai dessert
7. Apa sajakah jenis :Salad”

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• Pre-packaged food:
• Bought in & sold/used in the venue
• May be sold/used ‘as is’ or may
required processing – boiling or
heating or other
• Includes ‘portion controlled’ items – jams, butter, salt &
pepper, sauces, sugar, milk

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Specialist cuisine food items:
• Special cuts of meat:
• Eye fillet, ribs, chicken leg with thigh attached
• Special growing conditions:
• Grain-fed beef
• Free range eggs
• Organic fruit & vegetables

26. National Dishes
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National dishes:
• Traditional dishes of the country where you work
• Need to know:
• Name, ingredients & cooking process/es
• History of the dish
• Flavours & appearance
• Serve size & how they are presented/served
• Cost

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‘Signature dishes’:
• Dishes the venue/chef is famous for
• Some venues have them, some do not
• Can be local or from elsewhere
• Are nearly ‘always’ on the menu

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Other ‘specialist’ foods may include:
• Offal
• Aromatics, flavourings, spices & herbs
• Garnishes
• Seeds & nuts
• Grains, rice & pulses
• Fungi
• Preserves, condiments & accompaniments
(Continued)

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• Certain fruits, vegetables, flowers & salad items
• Aquatic plants
• Specialist cheeses & dairy products
• Sweeteners
• Fats & oils
• Local products

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Beverage knowledge required:
• Learn about what your workplace offers
• Learn the brand names of products – so
alternatives can be offered

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You must learn:
• Which ones are suitable drinks for aperitifs
• Which ones are suitable for drinking during & after a meal
• Suggested basic wine and food
combinations
• What they taste like, look like, smell like
& where they come from
• What their alcoholic strength is
(Continued)

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• Domestic or imported?
• Wine information – makers, vintages, wine areas, grape
varieties
• Serve sizes – individual drinks, bottles &
cans
• How beverage products can be served

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Making of white wine – white wine can be made from red & white
grapes:
• Grapes are harvested
• Grapes are crushed at the winery
• Pressing occurs
• Sulphur dioxide is added
• The ‘must’ is chilled & allowed to settle
• Must is filtered
(Continued)

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• A commercially prepared yeast is added to the must
• Fermentation occurs under refrigeration
• Fermentation is stopped when the wine has reached the
required level of dryness or sweetness
• Yeast protein, skins and other residue are allowed to settle out
& wine is 'fined‘ to remove unwanted matter
• The wine is aged

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Process for making red wine – red wine can only be made from
red grapes:
• Grapes are harvested & crushed - juice stays in contact with
skins
• Winemaker determines how long juice stays on the skins
• Grapes pressed to extract all the juice and other juice may be
added – many red table wines are ‘blends’
• Fermentation occurs
• Wine is filtered & stored in wood
• Wine is bottled for age

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Wines may be classified in different ways:
• Red or white wines
• Varietal or generic wines
• Sparkling wines
• Fortified wines
The one wine can appear in more than one classification.

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Varietal wines:
• ‘Varietal’ wines are wines made from nominated grape variety
• Where wine claims to be made from certain grapes, it must be
made from a minimum percentage of the stated variety
• Where wine claims to be made from grapes of a certain year a
minimum percentage of the wine must be from the specified year
• Where wine claims to come from a nominated area a minimum
percentage must come from the stated area

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White grape varieties:
• Chardonnay
• Chenin Blanc
• Rhine Riesling
• Sauvignon Blanc
• Semillon
• Traminer

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