UJIAN TENGAH SEMESTER

OPERASIONAL BOGA

Disusun Oleh :

Aditya Fajar Indra Guntara

2019.02.057

D3 Perhotelan FastTrack F&B

STIEPAR YAPARI AKTRIPA
BANDUNG 2019/2020
1. Buatlah Kamus Komoditi Pangan dalam kategori 20 item Sayuran dalam
berbahasa Inggris 30 item dengan mengikuti format dibawah ini !

VEGETA- CLASSIFI- DESCRIBE DISH PICTURE

BLE CATION
Spinach Plant Spinach also Makaroni
contains lutein which Spinach
functions to maintain
the health of our
eyes. Vitamins in
spinach also vary,
there are vitamins A,
C, K, and folate.
Mustard Plant The mineral and Chiken
Greens vitamin content in Noodle
mustard greens is
quite high. The
content of vitamins C
and E, as well as beta
carotene and
glucosinolate in
mustard can function
as an antioxidant that
is good for our
bodies.
Pelajari
pengucapannya

Cucumber Plant We often use Pickles

cucumber for fresh
vegetables. In
cucumber, vitamin C
is quite a lot, folate
which serves to
reduce the risk of
heart disease and
depression is also
quite a lot.
Carrot Root the carrot is orange- Saute
colored vegetables, Baby
are long and have A Carrot
vitamin that is good
for the human eye
Celery Plant Celery is a source of Celery
minerals, namely juice
calcium, iron,
potassium. In
addition to minerals,
in celery contained
vitamins A and C.
The active
component called
phthalides in celery
 is useful in lowering
blood pressure.

Broccoli Plant Broccoli turned out Sauted

to be from Italy, the broccoli
vitamin C content in
it is very good for
our bodies. Not only
is it rich in fiber,
vitamins, and
minerals, but
broccoli also
contains antioxidants
namely sulforaphane
and lutein which are
good for reducing
cancer risk. Broccoli
is also believed to be
beneficial for heart
health.
Pak choy Plant Pak choy or bok Sauted
choy is often called a pakchoy
soup spoon, maybe
because of the shape
of the leaves which
resembles a soup
spoon. These
vegetables include
types of cabbage that
are rich in vitamins
A, C, D and folate.
Bean Plant Beans contain lots of Sauted
vitamins A, C, and bean
K, and contain folate,
iron, potassium,
manganese, and
fiber.
Cabbage Plant cabbage contains Mie Tek –
phosphorus (60 mg), tek
minerals, calcium
(27 mg), potassium
(229 mg), iron (0.9),
sodium (8 mg),
vitamin A, B
complex, C (73 mg),
and a number of
nutrients,
manganese,
chromium, and
antioxidants are
important for health.
Tomato Plant Tomatoes are Tomato
vegetables that grow Sauce
in moist and cold
regions, the shape of
a fruit that is round
when ripe is red.
tomatoes can also be
used for how to
make
 Paprika Plant Paprika is a Pizza
vegetable that has
green, yellow, red
has a sweet and
slightly spicy taste.
Usually paprika is
often used to mix
salads and other
foods.
Turnips Root Turnips are root Soto
vegetables that are bandung
similar to Carrots,
but the contents and
color of turnips
themselves are white.
Potato Root Potatoes are one of Potato
the vegetables that wedges
has edible stem
tubers. The term
"Potatoes" as well.
Peanut Root Peanuts are a type of Peanut
vegetable seeds that sauce
are rich in protein,
vitamin E and iron
which are useful for
maintaining
endurance.
Mushroom Plant Mushrooms are also Mushroom
one of the vegetables sauce
that can be made into
super delicious food.
Mushrooms can also
be substitutes for
animal protein
because they taste
similar.
Corn Plantae Corn is one of the Popcorn
vegetables that is
often made into a
food ingredient to be
processed as a
unique dish.

Greend onion Plant Green onion is a type Sauted

of vegetable that is Green
widely used as a Onion
complement to a
food.

Chili Plantae Chili or commonly Chilli

referred to as chili is Sauce
often used to taste
delicious in a food.
Sometimes also chili
is eaten directly,
usually mixed with
fried foods.
Long Bean Legumes The long bean is Karedok
 green color of
vegetables, are too
long shape, and have
niacin.

Watercress Plant The watercress is Soup

green color of Watercress
vegetables, it’s leaf,
and have B vitamin.

2. Buatlah Kamus Komoditi Pangan dalam kategori 20 item Herb and

 Spices berbahasa Inggris, diurutkan dengan mengikuti format dibawah ini !

HERB& CLASSIFICATIO DESCRIBE DISH PICTURE

SPICES N
Ginger Herb ginger, is a
rhizome plant
that is very
popular as a
spice and
medicinal
ingredients.
Rhizome-shaped
fingers are
bulging in the
middle
segments. The
spicy dominant
taste is caused
by a ketone
compound called
zingeron
Parsley Herb This leaf has a Garnish
mild aroma, not for Dish
like mint leaves.
Aside from
being a garnish,
parsley is
usually used for
mixed salads or
other European
dishes.
Basil Herb If this one leaf is Spagethi
similar to basil Aglio-
leaves. The olio
aroma and taste
is very fresh. If
available on the
market basil in
the form of still
fresh or dry.
Mint leave Herb Mint leaves have
a fragrant and
fresh aroma, like
mint candy that
we usually eat,
ladies. The cold
and fresh taste of Garnish
mint leaves is
apparently
derived from the
content of
menthol
compounds.
Tarragon Herb The shape of the
leaves is long,
like kale. The
smell is also
 sharp and very
special. This leaf
is believed to Medicine
improve the
taste of all types
of dishes,
ranging from
processed eggs
and even
seafood
Rosemary Herb/ spices The aroma of
rosemary is very
distinctive, so
that by using it
the slightest
odor of food
such as goats or
fishy fish will be Steak
reduced.
Rosemary can
be used in
powder or fresh
form
Oregano Herb/spices This oregano is a
characteristic of
pizza toppings.
In addition to
making pizza,
oregano is also
widely served Pizza
with other toping
Italian foods
such as pasta,
soup, salads, and
steaks
Dill Herb These leaves are
long and
delicate. The
aroma is Dill leaf
believed to omelette
eliminate the
fishy odor in
seafood dishes
Marjoan Herb This marjoram
looks like
oregano. Only
marjoram has
wider leaves.
Usually
marjoram is Pizza
used to mix and
tomato sauce spageti
and soup.
Marjoram plants
are believed to
originate from
the
Mediterranean.
Thyme Herb The shape is
similar to
 parsley. So,
thyme leaves are Garnish
widely used for or for
seasoning when steak
grilling meat
such as chicken,
beef, or seafood.

Safroon Herb If in Indonesia

used to use
turmeric, abroad
there is a natural
yellow coloring Saffron
called saffron. rice pilaf
Shaped like
threads, dry and
red. The smell is
also very typical.
Star Anish Spices Lawang flower
or Kembang
Lawang or
kingfisher is a Soto
spice that has a Betawi
taste similar to
Anise. This herb
is widely used in
Asian cuisine
Nutmeg Spices Nutmeg
(Myristica
fragrans) is a
plant in the form
of a tree
originating from Rib soup
the Banda
Islands, Maluku.
Nutmeg is
usually used as a
basic spice in
cooking.
Pepper Herb Pepper is one of Deep
the spices that is fried
a favorite of chicken
housewives. The
fresh spicy taste
often makes the
food taste so
appetizing
coriander herb Coriander Dendeng
originated from
southern Europe.
The form of
small seeds of 1-
2 millimeters.
Similar to
pepper seeds but
smaller and
darker. In
addition, it feels
empty and
lighter than
 pepper.
Cinnamon Spices Cinnamon bark Bir
is a type of spice pletok
obtained from
the inner bark of
several species
of the genus
Cinnamomum
tree which is
used for sweet
and savory
cooking.
Candlenut Herb Candlenut Deep
(Aleurites fried
moluccana), is a chicken
plant whose
seeds are used as
a source of oil
and spices. This
plant is still
related to
cassava and
belongs to the
Euphorbiaceae
tribe.
Sesame Herb Sesame Sesame
(Sesamum seed
indicum L. syn. cake
Sesamum
orientalis L.) is a
shrub that
belongs to the
family
Pedaliaceae.
This plant is
cultivated as a
source of
vegetable oil,
known as
sesame oil,
which is
obtained from
seed extraction.
Cumin Spices Cumin Curry
(Trachyspermu
m
roxburghianum
syn. Carum
roxburghianum)
is a creeping
plant whose
seeds can be
used for spices
and medicine.
The seeds of this
plant are often
used as a spice
for Indian
cuisine
Kluwek spices Kluak (Pangium Soup
edule Reinw. ex Kondro
Blume;
Achariaceae
tribe, formerly
included in
Flacourtiaceae)
are tree-shaped
plants that grow
wild or semi-
wild.
3. Buatlah Tabel yang berisi 15 item “Cutting Method” yang biasa digunakan di Dapur !

CUTTING
SIZE (cm/mm) DISH PICTURE
METHOD
Jardiniere 3cm x 1cm x 1cm Steak

Juliene 4cm x 2mm x 2mm Salad

Brunoise        3x3mm Pastel

Macedoine 1cm x 1cm Fruit salad

Paysane these pieces are usually Garmish

used on carrots, celery
stems and leek leaves,
used for soup stuffing or
sometimes for stir-fry

Chopped chopped is chopped Dabu dabu

chunks, usually used in sambal
herbs such as onions /
garlic, onions and
others.

Wedges How to cut like this is Potato

usually applied to wedges
potatoes, apples, lemons
and others
 Batonnet 6 x 6 x 50 to 60 mm Steak

Small Dice  6 x 6 x 6 mm Pastel

Medium Dice 12 x 12 x 12 mm Soup

Lozenge 12 x 12 x 4 mm Soup

Tourne 50 mili meter dengan 7 Vegetable

sisi. rougout

Slicing: Slicing is a thin slice of Soup

vegetables

Mincing Starting by cutting Omelet

vegetables with chunks
 of julienne, then
vegetables that have
become julienne chunks,
are cut into dice chunks.
After becoming a dice,
the vegetables are
chopped.

Chiffonade Chiffonade is a cut for Soup

vegetables in the form of
leaves or herbs
 4. Sebutkan dan Jelaskan 10 Teknik Memasak Basah dan 10 Teknik Memasak
Kering yang anda Ketahui ?

 Dry-Heat Cooking Method

1. Broiling is a way to cook quickly where food ingredients come in direct contact with the heat of the fire, this
broiling can be used on soft meat or fish.
2. Roasting is a cooking method that uses hot fire (grilling) with large pieces of meat. No liquid (water or oil) is
added to cover the grill. Usually for a long roasting process
3. Grilling is toasting or burning food directly, on the fire.
4. Sauteing is a method of cooking by using a small amount of hot oil on a frying pan or what we call a sauté
5. Pan-frying is a way of cooking by dipping most of the food into hot oil
6. Deep-frying is a way of cooking by putting all parts of the food in hot oil
7. Smoking food ingredients are cooked using hot air or smoke for a long time
8. Barbecuing use fire in the process of ripening food
9. Shallow-frying cooking techniques that use oil are only half the height of the food you want to cook.
10. Baking cooking is use oven for cook.

 Moist-Heat Cooking Methods

1. Poaching is cooking using water, but before the water boils. Like boiling an egg. The term commonly used is
poach egg.
2. Simmering like making beef gulas, using low heat boiled using low heat until colored.
3. Boiling is a cooking technique by boiling. For example, to make chicken stock.
4. Steaming is cooking using steam or commonly known as steaming.
5. Blanching The process of cooking vegetables by boiling for a while, then remove from heat.
6. Stewing often also called stews.
7. Braising to the stewing method, the only difference is that the meat to be made in stews is usually marinated
8. Au bain marie the same with the steaming method, the only difference is that in the pan filled with water, the
place to be melted is placed.
9. Double Boiler is almost same as Au Bain Marie, but double boiler is used the largest pan.
10. Scalding is sometimes used to help solids, such as sugar, flour, or chocolate, dissolve more easily into the
liquid. Scalding was also used in the past to kill bacteria in milk before pasteurization was so prevalent.