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Bahan hewani dan makanan utama barat pdf
- 2. 1. poultry / unggas Hewani 2. Meat / daging 3. Fish & shellfish / ikan & kerang
- 3. a. POULTRY atau UNGGAS • Hasil olah 1. Ayam
- 4. • Hasil Olah 2. Bebek
- 5. • Hasil Olah 3. Burung Puyuh
- 6. Large Joint
- 7. b. Meat atau daging 1. Sapi / beef
- 9. 2. Kambing / lamb
- 10. Hasil Olah lamb
- 11. c. Fish & shellfish / ikan & kerang
- 12. Berdasarkan “Habitat” Air Tawar Air Laut Berdasarkan “Bentuk Tubuh” Ikan Pipih ( Flat Fish) Ikan Bulat (Round Fish)
- 13. • Ikan Pipih (flat fish) • Ikan Bulat (Round fish)
- 14. Kualitas Ikan • Tingkat kesegaran (freshness) • Tingkat kedewasaan ( maturity)
- 15. • SHELLFISH A. Kepiting & Udang ( crustacea)
- 16. B. Binatang Remis (coqullage) C. Binatang Bertubuh Lunak (Mollusca)
- 17. MAIN COURSE
- 21. OLAHAN KENTANG • Olahan Kentang dengan Cara Digoreng French Fries Potatoes Croquettes
- 22. Potato Chips Williams Potatoes OLAHAN KENTANG
- 24. • Olahan Kentang dengan Cara Dikukus atau Direbus Mashed potatoes Boiled potatoes OLAHAN KENTANG
- 25. • Olahan Kentang dengan Cara Dipanggang BOULANGERE POTATOES BAKED POTATOES OLAHAN KENTANG
- 27. S A U C E
- 28. Sauce / saos Adalah bahan – bahan cair / cairan yang dikentalkan hingga semi liquid yang ditambahkan pada makanan. Fungsi : 1. Memberi rasa 2. Menambah kelembaban 3. Menambah nilai gizi 4. Meningkatkan penampilan
- 29. Bahan pengental sauce : • Roux • Tepung terigu • Tepung roti / bread crumb • Egg yolk & cream Penggolongan sauce : 1. Warna : white & brown sauce 2. Temperatur : hot & cold sauce 3. Bahan dasar : meat based sauce & oil or butter based sauce
- 30. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental Turunan White sauce Bechamel Susu White roux Aurora : bechamel + crushed tomato Mornay : becmel + keju parut Nantua : bechamel + mentega udang + krim kental Chantily : bechamel + krim kocok Soubise : bechamel + bw bombay Mustard : bechamel + mustard
- 31. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental Turunan Brown sauce atau espagno le Demi glace Brown stock/ Estoufa de Brown roux Bordelaise : + anggur merah bordeaux + bw merah, lada+ thyme Bigarade : +anggur merah+jus jeruk Charcutiere : + cuka + anggur putih + mustard + kecap inggris + bw merah Deviled : + anggur putih + crushed tomato + bw merah + biji lada Diane : + biji lada + putih telur rebus + truffl Maidere : + anggur maidere + bw merah Port wune : + anggur port wine Poivrade : + biji lada
- 32. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental Turunan White sauce Veloute White stock White roux Supreme : veloute ayam + krim Allemande : veloute sapi + krim Anggur putih : veloute ikan + anggur putih
- 34. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental White sauce Bechamel Susu White roux - Veloute White stock White roux Brown sauce atau espagnole Demiglace Brown stock/ Estoufade Brown roux Sauce dasar tomat tomato sauce White stock White or blond roux Sauce dasar Butter Holandaise Butter Yolk / kuning telur Sauce dasar minyak selada Mayonaise Minyak selada Yolk / kuning telur - Vinaigrette / French Dressing Minyak selada -
- 37. Objectives ▪The purpose of food presentation ▪5 basic concepts food plating ▪The basic ingredients of food plating ▪List of utensils and how to use them
- 38. Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. Food Presentation
- 39. Food Presentation ▪ First impressions set our expectations. ▪ Good ones stimulates our appetites and digestive juices. ▪ Carelessly presented = carelessly cooked. ▪ You’re excited before the first taste! ▪ Attractive food is an aspect of professionalism.
- 40. 1.Framework 2.Keep It Simple 3.Balance the Dish 4.The Right Portion Size 5.Highlight Key Ingredient 5 Basic Concepts Food Plating
- 41. 1. Framework ▪Start with pictures and sketches to visualize the dish. ▪Look for pictures of inspiration from food ingredients and shape of Plates or dishes. ▪Practice on a plate, which is the best ▪Specify the plating style
- 42. 2. Keep It Simple ▪ Select one ingredient as focus. ▪ Use good enough space to simplify the presentation. ▪ Don't use too much food ▪ Choose the flavor of food as the main flavor ▪ Make sure the cooking technique is right
- 43. 3. Balance the Dish ▪ Create or play with color,shape and flavor. ▪ Use odd numbers. ▪ Try to shape it high. ▪ Stay ahead of the taste quality of food.
- 44. 4. The Right Portion Size ▪ Make sure the amount of food is good. ▪ Make sure the shape and size of the plate matches the food portion. ▪ The amount of protein, carbohydrate and vegetables must be appropriate and balanced ▪ Nutritional content must be good and as needed
- 45. 5. Highlight Key Ingredient ▪ Make sure the main ingredient are more prominent and impression ▪ Supporting ingredients s such as garnish, ornaments, sauces and dishes must have special
- 47. Plating Techniques ▪ Classic (Clock Method) ▪ Landscape ▪ Free-form ▪ Organic Material ▪ Non-traditional and alternative receptacles
- 48. Classic (Clock Method) Classic- clock technique- Main 3-9 (best at 6), starch 9-11, veggies 11-3 (sauce placement typically on and near main ingredient and a simple garnish) main ingredient facing diner
- 49. Landscape Taking inspiration from landscape gardens, this linear arrangement of food is usually kept low and long.
- 50. Free Form Just like modern paintings, painting or placing food with abstract style or natural on a plate. Free-form-more fluid-natural-modern art
- 51. Organic Material Organic Material- using organic materials to plate food on for a more rustic feel. Organic materials such as wood, slate or stone can be used in plating to lend a natural element to your dish. When plating with organic materials, ensure the items are cleaned and sanitized thoroughly before use.
- 54. Tools for plating ▪ Plate: square plate, oval plate, round plate, oval plate, etc. ▪ Spoon: tea spoon, dinner spoon, deco spoon ▪ Squished bottle/ plastic bottle ▪ Piping bag and nozzle ▪ Small palette ▪ Mold: square mold, round mold, oval mold, pyramid mold, heart mold, etc. ▪ Baller/ Parisienne cutter ▪ Cookies cutter/Fancy cutter ▪ Peeler ▪ Small Strainer ▪ Julienne peeler ▪ Small knife ▪ Plating tong ▪ Brush ▪ Mercer silicone
- 55. ▪ Shapes: square plate, oval plate, round plate, etc. ▪ Color ▪ Texture: wood, plastic, ceramic, glass, etc. Plate
- 56. Spoon ▪ tea spoon, dinner spoon, deco spoon
- 57. Plastic bottle Piping bag & nozzle Small palette
- 59. Mold Round mold, oval mold, pyramid mold, etc.
- 60. Peeler Small Strainer Julienne peeler
- 62. Small knife and Food plating tongs
- 63. ▪ Brush ▪ Kitchen Towel
- 65. Part of Dishes ▪ Main Dishes - Protein; meat, poultry, fish , shellfish, vegetable, etc. ▪ Side dishes -Vegetables; broccoli, asparagus, eggplant, zucchini, etc.) -Starch; potato, polenta, rice, pasta, noodle, etc. ▪ Sauces -Gravy, jus, coulis, puree, dip, reduction, dressing, etc. ▪ Garnish -Herbs, vegetable carving, edible flower, micro green. Food powder, nut and bean, seed, etc.
- 66. How to create protein/main dishes ▪ Cutting ▪ Molding ▪ Shaped ▪ Marking www.facebook.com/delhindra
- 67. How to create side dishes ▪ Cutting ▪ Molding ▪ Shaped ▪ Puree and mashed www.facebook.com/delhindra
- 68. Kinds of Sauce for food plating ▪ Dressing ▪ Coulis ▪ Juices ▪ Thick Sauces ▪ Jus ▪ Broth How to create sauces www.facebook.com/delhindra
- 69. ▪ Lines Parallel lines, or intersecting lines; intersecting lines draw the eyes to a certain point on the dish ▪ Droplets Drops around the outside of the plated food can be interesting, either in a pattern or randomly; ▪ Pools Droplets within pools can be interesting (if there are two different sauces) ▪ Pulls Pull with a spoon drawn through, kind of makes it look like a shooting star ▪ Brushes Using a pastry brush, you “paint” the sauce on the plate ▪ Foams You can make foams with hand blenders (by frothing up the liquid) How to put sauce on plate www.facebook.com/deldra
- 71. How to create garnish ▪ Herbs ▪ Vegetable carving ▪ Edible flower ▪ Micro green ▪ Food powder ▪ Seed, Nut and bean www.facebook.com/delhindra
- 72. Garnish Herbs Vegetable carving Micro green Food powder Nut and bean Edible flower www.facebook.com/delhindra
- 73. 4 kinds of skeleton of food plating Lines, Arcs, Circles and Triangles www.facebook.com/delhindra
- 76. Food plating Tips Elevation Try to make high www.facebook.com/delhindra
- 77. Contrasting Colors Use contrasting colors. Food will look more attractive if added with a little color contrast from the dominant color www.facebook.com/delhindra
- 78. Similar Colors Combine similar color plus a little extra color so as not to be boring www.facebook.com/delhindra
- 79. Plate Shape Try with various forms of plates, using the round plate the results are very good so we try on the Square plate the results might be more perfect www.facebook.com/delhindra
- 80. Plate Size Consider 2 times which one is better for our food, served with large or smaller plate www.facebook.com/delhindra
- 81. Plate Color In general, white plates are the best while black plates with brightly colored foods look awesome. For patterned plates or many colors it is very difficult to make food plating because the plate itself is a presentation too. www.facebook.com/delhindra
- 82. Take a Photo www.facebook.com/delhindra Take a picture to evaluate the results of our food plating so that in the future it can be improved Such as the color, food height, shape, size and color of the dishes are not good enough, maybe the food portions are not balanced, etc.