NAMA : I WAYAN KRESNAYANA PALGUNA

NIM : 17109112
PRODI : MTBD / SEMESTER VI
MATAKULIAH: BIP
IT’S A JAVANESE SPECIALTY

B. Make a conversation using this situation

Guest: I want to try some real Balinese dish.
Waiter: We have Babi Guling. It’s a Balinese specialty
Guest: Babi Guling? What’s that?
Waiter: It’s a roast suckling pig, with balinese spices.
Guest: How is it prepare?
Waiter: It’s roast with local herbs and spices.
Guest: It’s not too hot, is it? I don’t like hot food
Waiter: Yes, tt’s kinda hot, sir. But don’t worry, it doesn’t very hot.
Guest: Does it come with rice?
Waiter: Yes Sir. It’s served with rice

C. Structure
1. Guest: I want to try something typically Balinese.
Waiter: Have you tried Babi Guling, Madam? It’s a Balinese speciality.
2. Gues: I want to try something typically Padang.
Waiter: Have you tried Beef Rendang, Miss? It’s a Padang specialty
3. Guest: I want to try something typically Javanese.
Waiter: Have you tried Rujak Cingur, Sir? It’s a Javanese speciality.
4. Guest: I want to try something typically Indonesian.
Waiter: Have you tried Sayur Asin, Sir? It’s a Indonesian speciality.
5. Guest: I want to try something typically Chinese
Waiter: Have you tried Fu Yung Hai, Madam? It’s a Chinese speciality.
6. Guest: I want to try something typicallyBalinese
Waiter: Have you tried Bebek Betutu, Sir? It’s a Balinese speciality.
7. Guest: I want to try something typically Italian
Waiter: Have you tried Spaghetti, Miss? It’s an Italian speciality.
8. Guest: I want to try something typically Chinese
Waiter: have you tried Cap Cay, Sir? It’s a Chinese speciality.
D. Put these sentences in the correct order to make a conversation.
Guest: I want to try some real Balinese cooking.
Waiter: We have Bebek Betutu. It’s a Balinese speciality.
Guest: Bebek? What’s that?
Waiter: It’s Balinese style roast duck
Guest: How is it prepare?
Waiter: It’s baked with local herb and spices
Guest: It’s not too hot, is it?
Waiter: No, sir. It doesn’t contain chillies.
Guest: Yes, that sounds good
 MEREBUS MAKANAN
Kita merebus air ketika air mengeluarkan gelembung dan bergerak. Jika kita memasak makanan
pada air mendidih, berarti kita sedang “merebus” makanan. Merebus dengan perlahan ketika air
bergerak sedikit, itu dinamakan simmering. Poaching ketika makanan dimasak kedalam air yang
bergerak perlahan.
Berikut beberapa aturan ketika merebus makanan:
1. Makanan harus sepenuhnya ditutup dengan air. Jika air banyak uapan air, maka harus
segera dipindahkan.
2. Untuk mempertahankan rasa dari daging dan unggas segar, bahan tersebut dimasukkan
kedalam air yang sudah mendidih. Lalu air kembali di didihkan secepat mungkin. Setelah
direbus selama beberapa menit, daging di simmer secara perlahan.
3. Rasa dari daging dan unggas dapat ditingkatkan jika rempah, sayuran, dan tulang
ditambahkan ke dalam air. Cairan yang dimasak ini dinamakan kaldu.
4. Daging yang keasinan dapat ditempatkan di air dingin. Ini membantu untuk
menghilangkan asin yang berlebih.
5. Buih yang mengambang dipermukaan kaldu harus dibersihkan.
6. Sayuran hijau ditempatkan di air asin segera pada saat muncul gelembung. Airnya
harus dibuat mendidih kembali secepat mungkin. Ini dilakukan untuk menjaga warna
hijau pada sayuran. Selain itu juga untuk mencegah hilangnya vitamin dan
mineral.
7. Jika air ditutup, maka semakin cepat air mendidih. Namun, sayuran hijau tidak
seharusnya ditutup pada saat dimasak.
8. Umbi-umbian kecuali kentang harus dimasukkan ke dalam air dingin hingga
mendidih. Ini membantu menghilangkan rasa pahit dan meningkatkan rasa.
9. Kaldu, saus, dan sup harus di simmer perlahan. Kaldu yang direbus akan berbusa seperti
awan
10. Ikan di poach, bukan direbus. Merebus air berlebihan dapat merusak daging ikan. Telur
dapat direbus atau di poach. Telur rebus dimasak dengan cangkangnya. Telur poach
dimasak tanpa cangkangnya

2. True or False?
a. Simmering is when we heat water until it moves and bubbles. F
b. Boiling does not need a lot of water T
c. To remove excess salt, salted meat should be placed in water which is F
already boiling
d. If you boil green vegetables for long time you will be lose the vitamins and T
mineral salts
e. You cannot poach eggs in their shells. T

3. Find the passive sentences in the passage. Then translate them into Indonesian.
1) Gentle boiling, where the water moves only a little, is called simmering.
Merebus dengan perlahan ketika air bergerak sedikit, itu dinamakan simmering.
2) Poacing is when food is cooked in water which is simmering gently.
Poaching ketika makanan dimasak kedalam air yang bergerak perlahan.
3) The food must always be completely covered with water.
 Makanan harus sepenuhnya ditutup dengan air
4) If too much water evaporates, it must be replaced.
Jika terlalu banyak uap, itu harus dipindahkan
5) To preseve the flavour of fresh meat and poultry, it is placed in water which is already
boiling.
Untuk meningkatkan rasa segar daging dan unggas, dipindahkan kedalam air yang
sudah mendidih.
6) The water is then brought back to the boil as quick as possible.
Airnya di didihkan kembali secepat mungkin.
7) Then, after boiling for a few minutes, the meat is simmered gently.
Kemudian, setelah direbus selama beberapa menit, daging di simmer secara perlahan
8) The flavour of meat and poultry is improved if herb, vegetables and bones are added to
the water.
Rasa dari daging dan unggas akan meningkat jika rempah-rempah, sayuran dan tulang-
tulangan ditambahkan ke dalam air
9) This cooking liquid is called stock.
Cairan yang dimasak ini dinamakan kaldu.
10) Salted meat is placed in cold water.
Daging yang keasinan dapat ditempatkan di air dingin. I
11) The scum which comes to the top of the stock during boiling must be removed.
Buih yang mengambang dipermukaan kaldu harus dibersihkan.
12) Green vegetables are put in salted water as soon as it come to the boil.
Sayuran hijau ditempatkan di air asin segera pada saat muncul gelembung.
13) The water must be then bough back to the boil as quick as possible.
Airnya harus dibuat mendidih kembali secepat mungkin. Ini dilakukan untuk menjaga
warna hijau pada sayuran.
14) If water is covered it will come to the boil more quickly.
Jika air ditutup, maka semakin cepat air mendidih.
15) However, green vegetables should be uncovered when actually cooking.
Namun, sayuran hijau tidak seharusnya ditutup pada saat dimasak.
16) Root vegetables, except potatoes, must be placed into cold water to boil.
Umbi-umbian kecuali kentang harus dimasukkan ke dalam air dingin hingga
mendidih.
17) Stocks, sauce and soup should be simmered gently.
Kaldu, saus, dan sup harus di simmer perlahan.
18) Stock which is boiled will go cloudy.
Kaldu yang direbus akan berembun seperti awan
19) Fish is poached, not boiled.
Ikan di poach, bukan direbus.
20) Eggs may be boiled or poached.
Telur dapat direbus atau di poach.
21) Boiled eggs are cooked in their shells.
Telur rebus dimasak dengan cangkangnya.
22) Poached eggs are cooked withoutthe shell.
Telur poach dimasak tanpa cangkangnya