Partial Practice

Day 1st

Chicken stock
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Chicken bones 2 Kg
2 Carrot ¼ Kg
3 Onion 120 g
4 Celery 60 g
5 Bay leaf 2 g
6 Thyme 2 g
7 Water 12 L

Method
Blanche the carcass of wing, neck or feet, put it in stock pot and put the water until covering the
bones. Heat the water and simmer, put also mirepoix and herbs and don’t let the stock boiling
( keep simmering ) for 3 – 4 hours. Skim and strain with tammi cloth.

Beef stock
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Beef bone 2 Kg
2 Carrot ¼ Kg
3 Onion 120 g
4 Celery 60 g
5 Bay leaf 2 g
6 Thyme 2 g

Method
Blanche the carcass of fish bones put it in stock pot and put the water until covering the bones.
Heat the water and simmer, put also mirepoix and herbs and don’t let the stock boiling ( keep
simmering ) for 6 – 8 minutes. Skim and strain with tammy cloth.

Cutting Method
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Carrot 2 Kg
2 Onion 2 Kg
Day 2nd
Brown Stock
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Beef bone 2 Kg
2 Carrot ¼ Kg
3 Onion 120 g
4 Celery 60 g
5 Tomato paste 100 g
6 Bay leaf 2 g
7 Thyme 2 g
8 Water

Method
Put the bones in roasting pan, brown well in the oven 1900 c. fry mirpoix till brown drain off
surplus fat, add tomato paste and herbs & spices. Deglaze with white wine if available. Place the
bone in stock pot add cold water, bring to boil and simmer for 6-8 hour, skim occasionally. Strain
with tammy cloth . ( verify the result and seasoning ).

Note: for demiglace, reduce brown stock until half.

Roux

PRICE/KG/
NO. ITEM QTY UNIT TOTAL PRICE
UNIT
1. Butter 160 Gr
2. Flour 240 Gr

Method:
Clarify the butter in sauce pan add flour. Use a whisk to mix the roux and heat gradually while
whisking constantly.
Blond roux : make a white roux, but cook it gently for 10 minute, stirring constantly, until it
become golden colour.
Brown roux : make a white roux, but cook it gently for 15-20 minutes, stirring constantly, until
it become light brown colour.
Bechamel Sauce

PRICE/KG/L
NO. ITEM QTY UNIT TOTAL PRICE
/UNIT
1 Butter 80 Gr
2 Flour 120 Gr
3 salt 12 Gr
4 white pepper 2 Gr
5 Pinch nutmeg
6 Fresh milk 500 ml
7
8

Method
Melt butter in sauce pan without coloring, add flour sifted and mixed in. for a few minutes over
gently heat without coloring. Cool the roux till approximately 500 C. heat milk bring to boil. Pour
the hot milk away from fire, stir smooth. Replace on fire and stir. Simmer the béchamel for 15
minutes, stir. Frequently take care not to burn. Season it with salt pepper and nutmeg. Strain!

Tomato Sauce

PRICE/KG/
NO. ITEM QTY UNIT TOTAL PRICE
UNIT
1 Carrots 200 Gr
2 Onion 400 Gr
3 Garlic 40 Gr
4 Celery 100 Gr
5 Tomato paste 500 Gr
6 Fresh tomatoes 2 Kg
7 Bay leave 4 Gr
8 Peppercorns 4 Gr
9 Thyme leave 4 Gr
10 Flour 120 Gr
11 Clear stock 3 L
12 Salt 60 Gr
13 Sugar 20 Gr

Method
Heat oil in sauce pan, add mirpoix, garlic and herb & spices (crushed peppercorn, thyme, bay
leaves, add tomato paste. Simmer the tomato paste for 5 minutes do not color, sprinkle with flour
over the basic ingredients. Remove from heat. Mix in chopped fresh tomatoes, fill up clear stock,
if only water is used, add some beef or chicken base, season with salt and sugar, stir to the boil .
simmer one hour.
Hollandaise Sauce

PRICE/KG/
NO. ITEM QTY UNIT TOTAL PRICE
UNIT
1 Water 2 Tbspn
2 Eggs yolks 3
3 Butter 250 Gr
4 Lemon juice 1 Tbspn
5 Salt & Pepper

Method
Pour 2 tbspn water with pinch of salt and pinch of ground pepper. Place the base of pan in a tepid bain-marie. In
another sauce pan , melt butter 250 g without letting it get to hot. Beat 3 egg yolks with 1 table spoon water and pour
into the pan containing warmed water. with the pan still in bain-marrie , whisk the sauce until yolks thicken to the
consistency of thick cream, add the melted butter slowly , whisking all the time and then add 2 tbspn water, drop by
drop. Adjust the seasoning and add 1 tbspn lemon juice. The sauce can be strained trhough a sieve.

French’s Dressing (Vinaigrette)

PRICE/KG/
NO. ITEM QTY UNIT TOTAL PRICE
UNIT
1 Olive oil (veg.oil) 720ml
2 Mustard
3 Lemon juice
4 Vinegar 240ml
5 Garlic
6 S&P
7

Method:
Mix all ingredient shake well finished by salt & pepper

Mayonnaise

PRICE/KG/
NO. ITEM QTY UNIT TOTAL PRICE
UNIT
1 Eggs yolks 3
2 French mustard 25 g
3 Salt 5 g
4 Pepper 5 g
5 Lime (juice only) 1
6 White vinegar 1 dl
7 Salad oil 500 ml

Method
Mix and whisk egg yolks, Fr mustard, salt, white pepper, lime juice, white vinegar. Pour salad oil
gradually drop by drop first, then in a thin trickle beating constantly with a whisk. Thin down
with water for the consistency of the mayonnaise if necessary. Incorporate 2 cl boiling water as
soon as the sauce is finished. This is to preserve the texture of the mayonnaise and to prevent if
from breaking down or curdling.
Day 3rd
Queen’s Salad
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Anggur merah 1/2 Kg
2 Anggur hijau 1/2 Kg
3 Strawberry 1/4 Kg
4 Keju cheddar 200 Gr
5 Mayonaise
6 Yogurt 1 Bottle
7

Methods:
1. Anggur merah, anggur hijau, dan strawberry dibelah dua.
2. Keju cheddar dipotong dadu
3. Campur semua bahan saus
4. Tata buah-buahan diatas cocktail glass, kemudian siram dengan saus.

Pure Red Bean Soup

NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Butter 30 Gr
2 Bawang Bombay 100 Gr
3 Terigu 20 Gr
4 Kacang merah 1 Kg
5 Stock 2,5 L
6 Fresh milk 10 Ml
White bread 1 Loaf

Methods:
1. Panaskan mentega di pan, tumis bawang Bombay sampai matang.
2. Taburkan terigu secukupnya, aduk. Kemudian masukan kacang merah.
3. Tuangkan kaldu ayam bubuhkan garam dan merica, biarkan mendidih perlahan hingga
matang.
4. haluskan dengan blender, saring.
5. tempakan lagi ke api dan didihkan sebentar.
6. kecilkan api dan tambahkan fresh milk, sambil diaduk.
7. sajikan dalam soup cup dengan beberapa crouton diatasnya dengan diberi garnish.

Sirloin Steak with Mushroom Sauce

NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Sirloin 1 Kg
2 Brown stock
Mustard
Paprika powder
Jamur merang 1/4 Kg
French fries 1 Kg
 Carrot 1/2 Kg
Zucchini 1 Kg
Bawang bombay 100 Gr

Methods:
1. marinate sirloin dengan mustard, paprika powder and salt pepper.simpan dilemari
pendingin.
2. panggang daging sambil dioles dengan sisa marinate.
3. sanjikan dengan jardinière carrot and zucchini and French fries.

Day 4th
Rujak Bebek
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Jambu biji 1/2 Kg
2 Ubi jalar 1/2 Kg
3 Bengkuang 1/2 Kg
4 Kedongdong 1/2 Kg
5 Gula merah 200 Gr
6 Cabe rawit 100 Gr
7 Asam jawa 4 Buah

Methods:
1. Cuci semua bahan lalu kupas kulitnya.
2. haluskan semua bumbu, kemudian semua bahan dibebek kasar sedikit-sedikit
3. campur aduk rata lalu diamkan sampai bumbunya meresap.

Sup Jamur
NO ITEM QTY UNIT PRICE/KG/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Jamur merang 300 gr
2 Wortel 300 gr
3 Kaldu 1 L
4 Tomat 2 Buah
5 Daun bawang 2 batang
6 Seledri 2 tangkai
Merica 1/2 Sdm
Bawang merah 2 Buah
Bawang 1 Siung
Garam 1/2 Sdm

Methods:
1. rebus kaldu.
2. panaskan minyak tumis bumbu halus , masukan tumisan kedalam rebusan air.
3. tambahkan wortel masak sampai mendidih, masukan jamur, merica dan garam.
4. tambahkan daun bawang aduk sebentar, angkat sajikan hangat.
Ayam Bakar Penyet
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Ayam 3 Kg
2 Garam dan gula secukupnya
Daun salam 2 Lembar
Serai 2 Batang
Bawang putih 6 siung
Kemiri 6 Butir
Kunyit 3 cm
Kecap secukupnya
Jeruk limau 3 Sdm

Methods:
1. Bumbu Halus: bawang putih, kemiri , kunyit.
2. Bahan pemoles: kecap, jeruk limau, minyak
3. ayam dimasak dengan bumbu halus, garam gula, air, dan daun salam, serai, sampai
empuk, dan air mongering, angkat.
4. ayam dibakar dengan bahan pemoles sambil di penyet.

Day 5th
Caesar Salad Country style

NO ITEM QTY UNIT PRICE/Kg/ TOTAL METHOD/

UNIT PRICE DESCRIPT
1 Dada Ayam Fillet 1 Kg Cooked/Diced
2 Daun Salada, Lettuce 1 Kg Wash/Break
3 Roti Tawar 1 Loaf Sliced
4 Smoked Beef 1 Kg Grilled/Diced
5 Parmesan Chesse 2 Ons

CAESAR DRESSING

NO ITEM QTY UNIT PRICE/kg/ TOTAL METHOD/

UNIT PRICE DESCRIPT
1 Anchovy Fillet/Tuna 12 Pcs
2 Garlic 10 Gram
3 Eggs 1/4 Kg
4 Parmesan Chesse 1 ons
5 Olive Oil 225 ml
6 Lemon Juice 100 Gram
7 Tabasco 1 Tbsp
8 Black Pepper Secukupnya

Methods:
 1.Separate The Romaine lettuce into leaves.clean and dry them thoroughly.Tear or cut them
into pieces if necessary,refrigerate until ready to serve.
2.For each serving,mash about 10 gr garlic paste,anchovy fillet,salt and pepper into
paste.add 10ml of egg and lemon juice.Blend well add 0,5 olive oil whisking to
form thick dressing.Add the parmesan chesse and toss with the lettuce.
3. Serve with Croutons

Cream of Chicken Agnes Sorel Soup

For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Chicken veloute 1 L Or béchamel
2 Fresh milk 200 ml
3 Fresh cream 200 ml
4 Mushroom 50 g
5 Chicken 50 g
6 Salt and pepper

Methods :
1. Mix béchamel or chicken stock and fresh milk, bring to boil.
2. Add fresh milk, season and check the consistency.
garnish with julienne of chicken and mushroom

Grilled Tenderloin with Mushroom Sauce

For 10 portion
NO ITEM QTY UNIT PRICE/ TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Has dalam 1,5 Kg Or béchamel
2 Kentang 3 Kg
3 Jamur merang 1/4 Kg
4 Mustard
5 Paprika powder
6 Bawang merah
Carrot 1 Kg
Zucchini 1 Kg
Fresh milk 1 L

Methods:

1. Slice the beef properly and remove all the connective tissue or fat
2. Marinated with mustard,paprika powder,and salt pepper with oil.
3. Keep it in a cool place for a while.
4. Grilled in the hot Grilled or black pan till the doneness.
5. Served 2 or 3 pieces of each

For The Sauce :

 1. Heat the sauce pan
2. put the oil or butter,saute sliced onion,red onion and garlic.
3. put the beef marrows and saute together
4. Deglaze with red wine
5. pour the beef stock or Demiglaze
6. Seasoned with salt and pepper.
7.Check the concistency.

Day 6th
Mix Salad with Thousand Island Sauce
NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Nanas 2 kg
2 Letuce 1 Ikat
3 Paprika merah 250 Gr
4 Bawang Bombay
5 Mayonnaise
6 Saus tomat
7 Saus cabe

Methods:
1. thousand island: campurkan mayonnaise, saus tomat, saus cabe.
2. campurkan semua bahan saus, aduk rata
3. sajikan mix salad dengan sausnya.

Cream of Fresh Corn Soup

NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
1 Jagung manis 2 kg
2 Stock 500 ml
3 Fresh milk 1 L
4 Salt&Pepper
5 Crouton
6 Sugar Secukupnya
7 Petersely Garnis
Butter 4 Sdm
Bawang bombay 1 Biji

Methods:
1. haluskan jagung dengan fresh milk
2. panaskan mentega tumis bawang Bombay, lalu masukan jagung aduk sebentar,
tambahkan kaldu cair, rebus sebentar.
3. setelah matang, saring dan panaskan kembali. Tambahkan gula pasir, garam, merica, dan
gula pasir.
4. sajikan selagi panas dengan hiasan petercelly dan crouton.

Chicken Steak with Paprika Sauce

NO ITEM QTY UNIT PRICE/Kg, TOTAL METHOD/
UNIT PRICE DESCRIPT
 1 Dada ayam 2 Kg
2 Lemon Juice
3 Egg 2 Biji
4 Flour 1 Jg
5 Salt & pepper
6 Frying oil 2 L
7 Paprika 100 Gr
Bawang Bombay
Butter
Tomato sauce
Pasta tomat 1 Can
Gula pasir
garam

Methods:
1. Paprika sauce: paprika potong panjang, bawang Bombay julienne, butter, saus tomat,
pasta tomat, air kaldu ayam, gula pasir, garam.
2. marinate chicken steak dengan merica, air lemon, dan garam. Diamkan selama 15 menit
3. kocok putih telur, celupkan daging ayam kedalamnya, kemudian panir dua kali hingga
rata.
4. goreng hingga berwarna kuning kecoklatan, angkat dan tiriskan.
5. saus: panaskan margarin, tumis bawang bombay dan paprika hingga layu, tuang kaldu
dan masukan saus tomat, pasta tomat, gula pasir dan garam. Masak hingga mendidih.
6. sajikan chicken steak dengan pelengkapnya.