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Materi Main Course untuk perkuliahan mah
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- 3. Main Courseadalah hidangan pokok yang terdiri atas lauk pauk hewani, disertai karbohidrat berupa kentang dan sayuran dari suatu susunan menu lengkap yang dihidangkan pada waktu lunch (makan siang) maupun pada saat dinner (makan malam). Komposisi 1. Hewani : unggas, meat & fish - shellfish 2. Olahan kentang : baked potatoes, william potatoes dll 3. sayuran : blancing, saute dll
- 4. Komposisi maincourse sekitar 350-375 gram dengan lauk pauk 175-225 gram, sayuran 75 gram dan karbohidrat 75 gram Hidangan lebih bervariasi dengan berbagai bentuk dan warna Pada satu hidangan tidak diperbolehkan menggunakan bahan yang sama dan warna yang sama
- 5. Chicken /ayam 1. Spring chicken 2. Cockerel 3. Small roasting chicken 4. Young fat chicken 5. Medium roasting chicken 6. Large roasting chicken 7. Capon 8. Boiling pelw
- 6. Duck /bebek 1. Duckling 2. Duck Goose / angsa 1. Gosling 2. Goose Turkey / kalkun 1. Young turkey 2. Large turkey
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- 10. “ OX “…?? Bagian hewan selain daging Contoh: oxliver, oxtail, oxheart dll
- 11. Lamb /Mutton
- 12. Pork /babi
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- 14. Sosis Bacon Ham Abon Dendeng
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- 16. Berdasarkan “Bentuk Tubuh” Ikan Pipih (Flat Fish) Ikan Bulat (Round Fish)
- 17. Ikan Pipih(flat fish) Ikan Bulat (Round fish)
- 18. Tingkat kesegaran (freshness) Tingkatkedewasaan ( maturity)
- 19. SHELLFISH A. Kepiting& Udang ( crustacea)
- 20. B. Binatang Remis(coqullage) C. Binatang Bertubuh Lunak (Mollusca)
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- 24. OLAHAN KENTANG • OlahanKentang dengan Cara Digoreng French Fries Potatoes Croquettes
- 25. Potato Chips WilliamsPotatoes OLAHAN KENTANG
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- 27. • Olahan Kentangdengan Cara Dikukus atau Direbus Mashed potatoes Boiled potatoes OLAHAN KENTANG
- 28. • Olahan Kentangdengan Cara Dipanggang BOULANGERE POTATOES BAKED POTATOES OLAHAN KENTANG
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- 30. S A UC E
- 31. Sauce / saos Adalahbahan – 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
- 32. 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
- 33. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental Turunan White sauce BechamelSusu 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
- 34. Sauce Dasar Nama Sauce Bahan Cair Bahan Pengental Turunan Brown sauce atau espagno le Demi glace Brown stock/ Estoufa de Brownroux 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
- 35. 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
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- 37. Sauce Dasar NamaSauce 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 -
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- 40. Objectives ▪The purpose offood presentation ▪5 basic concepts food plating ▪The basic ingredients of food plating ▪List of utensils and how to use them
- 41. Food presentation isthe art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. Food Presentation
- 42. Food Presentation ▪ Firstimpressions 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.
- 43. 1.Framework 2.Keep It Simple 3.Balancethe Dish 4.The Right Portion Size 5.Highlight Key Ingredient 5 Basic Concepts Food Plating
- 44. 1.Framework ▪Start with picturesand 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
- 45. 2. Keep ItSimple ▪ 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
- 46. 3. Balance theDish ▪ Create or play with color,shape and flavor. ▪ Use odd numbers. ▪ Try to shape it high. ▪ Stay ahead of the taste quality of food.
- 47. 4. The RightPortion 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
- 48. 5. Highlight KeyIngredient ▪ Make sure the main ingredient are more prominent and impression ▪ Supporting ingredients s such as garnish, ornaments, sauces and dishes must have special
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- 50. Plating Techniques ▪ Classic(Clock Method) ▪ Landscape ▪ Free-form ▪ Organic Material ▪ Non-traditional and alternative receptacles
- 51. 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
- 52. Landscape Taking inspiration fromlandscape gardens, this linear arrangement of food is usually kept low and long.
- 53. Free Form Just likemodern paintings, painting or placing food with abstract style or natural on a plate. Free-form-more fluid-natural-modern art
- 54. 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.
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- 57. 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
- 58. ▪ Shapes: squareplate, oval plate, round plate, etc. ▪ Color ▪ Texture: wood, plastic, ceramic, glass, etc. Plate
- 59. Spoon ▪ tea spoon,dinner spoon, deco spoon
- 60. Plastic bottle Pipingbag & nozzle Small palette
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- 62. Mold Round mold, ovalmold, pyramid mold, etc.
- 63. Peeler Small StrainerJulienne peeler
- 65. Small knife andFood plating tongs
- 66. ▪ Brush ▪ KitchenTowel
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- 68. 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.
- 69. How to createprotein/main dishes ▪ Cutting ▪ Molding ▪ Shaped ▪ Marking www.facebook.com/delhindra
- 70. How to createside dishes ▪ Cutting ▪ Molding ▪ Shaped ▪ Puree and mashed www.facebook.com/delhindra
- 71. Kinds of Saucefor food plating ▪ Dressing ▪ Coulis ▪ Juices ▪ Thick Sauces ▪ Jus ▪ Broth How to create sauces www.facebook.com/delhindra
- 72. ▪ 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
- 74. How to create garnish ▪Herbs ▪ Vegetable carving ▪ Edible flower ▪ Micro green ▪ Food powder ▪ Seed, Nut and bean www.facebook.com/delhindra
- 75. Garnish Herbs Vegetable carvingMicro green Food powder Nut and bean Edible flower www.facebook.com/delhindra
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- 77. 4 kinds ofskeleton of food plating Lines, Arcs, Circles and Triangles www.facebook.com/delhindra
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- 81. Food plating Tips Elevation Tryto make high www.facebook.com/delhindra
- 82. Contrasting Colors Use contrastingcolors. Food will look more attractive if added with a little color contrast from the dominant color www.facebook.com/delhindra
- 83. Similar Colors Combine similarcolor plus a little extra color so as not to be boring www.facebook.com/delhindra
- 84. Plate Shape Try withvarious 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
- 85. Plate Size Consider 2times which one is better for our food, served with large or smaller plate www.facebook.com/delhindra
- 86. 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
- 87. Take a Photo www.facebook.com/delhindra Takea 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.
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