BASIC STOCK AND SAUCE

LEMBAR PERSIAPAN PRAKTEK

A. PraktekMingguke : 2
B. Request Date : 5-8 SEPTEMBER 2022
C. Request Person : Baiq Gita Indah Permata Sari
D. Tema :BASIC PREPARATION (stock,cold sauce & basic hot
sauce)
E. Menu : White stock, Brown stock, Fish stock, Demiglace sauce,
Tomato sauce, Veloute sauce, Bechamel sauce, Hollandaise sauce, Mayonaise,
Tartar, Coktail, Thousand island, Fresh dressing
F. Departemen : Seni kuliner
G. Portion : 1 portion
H. Recipe : Terlampir
I. SR :

QTY
NO ITEM NAME UNIT DESCRIPTION
(QUANTITY)
1 Chicken bone 2 kg Untuk bahan membuat
white stock
2 Fish bone 2 kg Untuk bahan membuat
fish stock/white stock
3 Water 4 Liter Liquid dari white stock,
4 Mirepoix
-onion 200 gr Bahan white stock
-carrot 100 gr Bahan whitw stock
-celery 50 gr Bahan white, stock
5 Bouquet garni 1 Bunch Bahan white stock

1 Water 4 Liter Liquid brown stock

2 Beef bon 2 kg Bahan brown stock
3 Tomato paste 50 gr Bahan brown stock
4 Mirepoix
-onion 250 gr Bahan brown stock
-carrot 125 gr Bahan brown stock
-celery 60 gr Bahan brown stock
5 Bouquet garni 1 Bunch Bahan brown stock
1 Fish bone 2 kg Bahan fish stock
2 Butter 30 gr Untuk mensaute fish
bone
3 White wine 50 ml Untuk menghilangkan
bau amis pada ikan
4 Water 4 Liter Liquid fish stock
5 Mirepoix
-onion 120 gr Bahan fish stock
-carrot 60 gr Bahan fish stock
-celery 30 gr Bahan fish stock
6 Sachet
Bay leaf 1 Lembar Bahan fish stock
Pepper corn 1/2 tsp Bahan fish stock
Parsley stems 4 Bahan fish stock
Clove 1 ka Bahan fish stock

1 Beef bone 2 kg Bahan demiglace sauce

2 Flour 150 gr Bahan demiglace sauce
3 Mirepoix (roughy cut) Bahan demiglace sauce
4 Bouquet garni 1 Bunch Bahan demiglace sauce
5 Vegetable oil Bahan demiglace sauce
6 Tomato paste 100 gr Bahan demiglace sauce
7 White wine / red wine 30 ml Bahan demiglace sauce
8 Brown stock 4 Liter Sebagai liquidnya

1 Salt pork / bacon 50 gr Bahan tomato sauce

2 Mirepoix, finely diced 250 gr Bahan tomato sauce
3 Garlic 4 ea Bahan tomato sauce
4 Thyme 1 Tsp Bahan tomato sauce
5 Bay leaves 2 ea Bahan tomato sauce
6 Roux 40 gr Bahan tomato sauce
7 Fresh tomato 500 gr Bahan tomato sauce
8 White stock 1 Liter Bahan tomato sauce
9 Tomato paste 100 gr Bahan tomato sauce
10 Sugar 30 gr Bahan tomato sauce
11 Salt and pepper - - seasoning
12 Worcester shire sauce - - To taste

1 Butter 60 gr Bahan veloute sauce

2 Flour 60 gr Bahan veloute sauce
3 White stock 1,2 Liter Liquid veloute sauce

1 Butter 60 gr Bahan béchamel sauce

2 Flour 60 gr Bahan béchamel sauce
3 Milk liquid 1 Liter Bahan béchamel sauce
4 Onion- studded with 1 ea Bahan béchamel sauce
 qoves
5 Bay leave 1 ea Bahan béchamel sauce
6 Salt - - seasoning

1 Crushed pepper corn 10 gr Disaute ( membuat

reduction)
2 White vinegar 50 ml Ditambahkan setelah
shallot dan pepper corn
ditambahkan
3 Chopped shallot 20 gr Disaute hingga harum
4 Egg yolk 4 ea Dikocok hingga
mengembang
5 Clarified butter 500 ml Ditambahkan sedikit
demi sedikit

1 Salad oil 200 ml Bahan untuk membuat

mayonaise
2 Egg yolk 1 ea Bahan untuk membuat
mayonaise
3 Mustard 1 tsp Bahan untuk membuat
mayonaise

1 mayonaise 50 gr Bahan membuat

cocktail sauce (turunan
dari mayonnaise)
2 worcester 1 tsp Bahan membuat
cocktail sauce (turunan
dari mayonnaise)
3 Tomato sauce 1 tsp Bahan membuat
cocktail sauce (turunan
dari mayonnaise)
4 Minced garlic 1 ea Bahan membuat
cocktail sauce (turunan
dari mayonnaise)

1 Egg white 10 gr Bahan membuat tartar

sauce ( turunan dari
mayonnaise)
2 parsley 2 ea Bahan membuat tartar
sauce ( turunan dari
mayonnaise)
3 garkin 1 tbsp Bahan membuat tartar
sauce ( turunan dari
mayonnaise)
4 capers 1 tbsp Bahan membuat tartar
sauce ( turunan dari
mayonnaise)
5 mayonaise 50 gr Bahan membuat tartar
 sauce ( turunan dari
mayonnaise)

1 mayonaise 50 gr Bahan membuat

thousand island
(turunan mayonnaise)
2 Paprika merah 1 ea Bahan membuat
thousand island
(turunan mayonnaise)
3 Paprika hijau 1 ea Bahan membuat
thousand island
(turunan mayonnaise)
4 Boil egg 1 ea Bahan membuat
thousand island
(turunan mayonnaise)

1 vinegar 25 ml Bahan membuat fresh

dressing
2 Salad oil 50 ml Bahan membuat fresh
dressing
3 mustard 1/2 tsp Bahan membuat fresh
dressing
4 Salt&pepper - Bahan membuat fresh
dressing
5 sugar - Bahan membuat fresh
dressing

J. DAFTAR ALAT
1. AlatPersiapan
NO NAMA ALAT JUMLAH SPESIFIKASI REMARK
1 Chef Knife 1 Stainless -
2 Booning knife 1 Stainlis -
3 Conical strainer 1 Stainless -
4 Perforated spoon 1 Stainless -
5 Stock pot 1 Stainless -
 6 Tanm cloth 1 Stainless -

1 Bowl Stainless -
2 Chafe knife 1 Stainless -
3 Conical strainer 1 Stainless -
4 Ladle 1 Stainless -
5 Peeler 1 Stainless -
6 Plastic tray 1 Plastic -
7 Stock pot 1 Stainless -
8 Stainless steel 1 Stainless -
tray
9 Wooden spatula 1 Stainless -

1 Sauce pan 1 Stainless

2 Bowl 1 Stainless
3 Measuring jug 1 Plastic
4 Wooden spatula 1 Kayu
5 Conical strainer 1 Stainless

1 Bowl 1 Stainless
2 Conical strainer 1 Stainless
3 Sauce pan 1 Stainless
4 Measuring jug 1 Stainless
5 Conical strainer 1 Stainless

1 Bowl 1 Stainless
2 Conical strainer 1 Stainless
3 Ladle 1 Stainless
4 Water jug 1 Plastic
5 Stock pot 1 Stainless
6 Waddle spatula 1 Kayu

1 Ballon wish 1 Stainless

2 Bowl 1 Stainless
3 Water jug 1 Plastic
4 Fraying pan 1 Stainless
5 Sauce pan 1 Stainless

2. AlatPengolahan
NO NAMA ALAT JUMLAH SPESIFIKASI REMARK
1 Fraying pan 1 Stainless -
2 Stock pot 1 Stainless -
3 Sauce pan 1 Stainless -
4 Bowl 1 stainless -
5 Perforated spoon 1 Stainless -
6 Tanm cloth 1 Stainless -
 7 Boning knife 1 Stainless
8 Chafe knife 1 Stainless

1 Bowl 1 Stainless -
2 Chafe knife 1 Stainless -
3 Conical strainer 1 Stainless -
4 Ladle 1 Stainless -
5 Peller 1 Stainless -
6 Plastick tray 1 -

1 Filetting knife 1 Stainless -

2 Tray 1 Stainless -
3 Tweezer 1 Stainless -
4 Chef knife 1 Stainless -
5 Cutting board 1 Plastic -
(blue)

1 Tray 1 Stainless -
2 Bowning knife 1 Stainless -
3 Chef knife 1 Stainless -
4 Cutting bord 1 Plastic -
(yellow)
5 Kitchen string 1 Rope -

3. AlatPenyajian

NO NAMA ALAT JUMLAH SPESIFIKASI REMARK

1 Bowl 1 Stainless Untuk penyajian stock
2 Tray 1 Stainless Untuk alas bowl
3 Medium bowl 6 cramic Untuk menaruh sauce
4 Small bowl 4 cramic Untuk menaruh dressing
K. TINDAKAN KEAMANAN (diisidengan SOP keamanansaatbekerja di
dapur)
1. Memastikanlantaitetapdalamkeadaankering
2. Memberikantandajikaadalantai yang basah
3. Meamastikanlantaibebasdarisegalaperabotan yang
dapatmengakibatkanterantuk pada saatbekerja
4. Alat-alatdapur yang tidakdipakaidisimpandenganrapiditempatnya
masing-masing
5.
6. dst

L. TINDAKAN SANITASI DAN HYGIENE (diisidengan SOP SANITASI

dan HYGIENE di dapur)
1. Alat-alatdapur yang digunakanharusdalamkeadaanbersih
2. Mencuciterlebihdahulubahan-bahanmakanan yang akandimasak
3. Menpunyaitempatsampadibawahmeja
4. Mempunyaiventilasiudara agar bisamengeluarkan asap dan bau yang
kurangsedapsertamemasukanudara yang segar
5. Sebelummemasuki kitchen pastikansudahbersih dan rapi

M. PROSEDURKEGIATAN ATAU LANGKAH-LANGKAH KERJA

WAKTU
NO KEGIATAN
WaktuAktif WaktuPasif
1 Grooming 15 minute -
2 Breafing 5 minute
3 Prepare alat dan bahan 10 minute -
4 Demo 30-45minute -
5 Memulai mengolah bahan sesuai 120-240 -
dengan menu praktik minute
6 Membersihkan semua alat yang telah - 45 minute
digunakan waktu pengolahan
7 plating 10 minute -
Evaluasi atau penilaian
Break isoma 30 minute
Membersihkan gedung praktik 60 minute
grooming 10 minute
 TOTAL WAKTU 330 minute 140 minute

N. KRITERIA HASIL MASAKAN

No. KARAKTERISTIK Basic preparation ( stock,cold sauce& hot

sauce)
1. RASA Seperti kaldu,asin,hambar,asam dll
2. WARNA Bening,kecoklatan,kuning,putih
cream,merah,oren
3. TEKSTUR Cair,creamy,lembut/halus,
4. AROMA Aroma khas

O. LAY OUT ATAU GAMBAR PRODUK

 Praya, 5-8 September 2022

NAMA :Baiq Gita Indah Permata Sari

NIM: 2203037

LAMPIRAN RECIPE

NAME :WHITE STOCK ( food blanc )

(Chicken,Veal,Beef stock)
YIELD : 4 Liter
PORTION SIZE :
DESCRIPTION :

NO INGREDIENT QUANTITY SIZE REMARK

1 Bones ( chicken,veal,beef bones) 2 kg -
2 Water 4 Lt -
3 Mirepoix(Roughly cut) -
-Onion 200 g
-Carrot 100 g
-Celery 50 g

4 Bouquet garni 1 bunch -

( Leek,thyme springs,bay
leaf,parsely stems)
-
-

METHOD:

1. Cut the bone into small pieces

2. Wash bones in the cold water
3. Blanch the bones with hot water,if the scum is dirty,pour of the water,
wash of the bones
4. Caver again wih cold water and re boil
5. Add in mirepoix and bouquet garni
6. Bring to the boil and skim the surface
7. Simmer for 1,5 to 2 hours, skimming occasionally
8. Cook slightly, thw strain,allow to cool,and then skim any fat from the
surface
9. Use as required
STANDARD OF QUALITY

The stock should be clear

LAMPIRAN RECIPE

NAME :FISH STOCK

(FUMET DE POISSON)

YIELD : 4 Liter

PORTION SIZE : -

DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

1 Fish bones with 2 kg -
head
2 Cold water 4 Liter -
3 Mirepoix -
(Roughly cut):
-onion 120 g
-carrot 60 g
-celery 30 g
4 Butter 30 g
5 White wine 50 ml
6 Sachet:
-bay leaf 1 ea
-pepper corn ½ tsp
-parsely stems 4
-clove 1 ea

METHOD :
1. Clean bones and head in cold ranning water. Break the large bones.
Remove any black skin,blood clots and gills
2. Sauté mirepoix in butter. Cover and let sweat in their own juices
3. Add fish bones ,cover and let sweat for a few miutes
 4. Add white wine and cover with cold water
5. Bring to a slow boil and simmer uncovered uf to 45 minutes
6. Pass through a fine stainer,cool,and refrigerate

LAMPIRAN RECIPE

NAME :BROWN STOCK (Food Brun)

YIELD : 4 Liter
PORTION SIZE : -
DESCRIPTION : as a base for sauces or soup

NO INGREDIENT QUANTITY SIZE REMARK

1 Beef or veal bones 2 Kg -
2 water 4 Liters -
3 Mirepoix (Roughly cut):
-onion 250 g
-carrot 125 g
-celery 60 g
4 Tomato paste 50 g
5 Bouquet garni 1 Bunch
(leek,thyme springs,bay
leaf,parsely stems)
6 Black pepper corn 1 Tsp

METHOD :
1. Set oven to 220 derajat c
2. Put the bones in roasting pan and cook in the oven for 20 to 25 minutes,
until browned on all sides
3. Melt the butter in a stock pot add the mirepoix and fry until browned
4. Add the bones,tomato paste and remaining ingredients
5. Bring to the boil and skim the surface
6. Simmer for 2 to 3 hours,skimming occasionally
7. Cook slightly,then strain.allow to cool, then skim anh fat from the surface
8. Use as required.
 LAMPIRAN RECIPE

NAME :DEMIGLACE SAUCE (A quick & contemprorary method

of production)
YIELD : 2 Liters
PORTION SIZE : -
DESCRIPTION : As a base for sauce

NO INGREDIENT QUANTITY SIZE REMARK

1 Veal/beef bones 2 Kg -
2 flour 150 g
3 Mirepoix
-onion 250 g
-carrot 125 g
-celery 60 g
4 Bouquet garni 1 Bunch
(leek,thyme springs,bay
leaf,parsely steam)
5 Vegetable oil/fat 30 g
6 Tomato paste/pure 100 g
7 White wine/red wine 30 ml
8 water 4 Liter

METHOD :
1. Set oven to 220 derajat c
2. Put the bones in a roasting pan and cook in the open for 20 to 25 minutes,
until browned on all sides
3. Dust with flour and brown for a few minutes
4. Melt the fat in a stock pot add the mirepoix and fry until browned
5. Add the bones and tomato paste
6. Deglaze with wine
7. Add water and remainder of ingredients
8. Reduce volume into half by simmering
9. Strain through fine cleinois.
 LAMPIRAN RECIPE

NAME :VELOUTE SAUCE ( white basic sauce)

YIELD : 1,5 liter
PORTION SIZE : -
DESCRIPTION : thick sauce mixture of roux and white stock

NO INGREDIENT QUANTITY SIZE REMARK

1 Butter 60 g -
2 Flour 60 g
3 White stock 1,2 liters

METHOD :
1. Melt butter in a stick bottom sauce pan add flour and stir well
2. Cook for a few minutes over a gentel heat with out coloring this result
called roux
3. Cool of the roux, gradually add the boiling stock
4. Stimring constanly until smooth and boiling
5. Allow to simmer
6. Pass trough a fine conical strainer

STANDAR OF QUALITY
The sauce taste smooth and thick.

LAMPIRAN RECIPE

NAME :BECHAMEL SAUCE ( White basic sauce)

YIELD : 1 liter
PORTION SIZE : -
DESCRIPTION : Basic white sauce made of white roux & milk.

NO INGREDIENT QUANTITY SIZE REMARK

1 Butter 15 g -
2 Flour 15 g
 3 Milk liquid 250 ml
4 Onion(studded wuth cloves) 1 ea
5 Bay leaf 1 ea
6 salt - To
taste

METHOD :
1. Melt butter in a stick bottom sauce pan add flour and stir well
2. Cook for a few minutes over a gantel heat with out coloring,this resuld
called roux
3. Cool of the roux,gradually add the warm milk
4. Stirring constantly until smooth and boiling
5. Add onion studded with a clove
6. Allow to simmer for 30 minutes
7. Remove the onion and pass through a fine conical strainer

STANDAR OF QUALITY
The color should be white and no flour tasting

LAMPIRAN RECIPE

NAME :HOLLANDAISE SAUCE

YIELD : 0,5 Liter
PORTION SIZE : -
DESCRIPTION : Creamy butter compound sauce made of melted butter
and egg yolk.

NO INGREDIENT QUANTITY SIZE REMARK

1 Crushed pepper corn 10 g -
2 White /red vinegar 50 ml
3 Chopped shallot 20 g
4 Egg yolk 4 ea
5 Clarified butter 500 ml

METHOD :
1. In heavy non alumunium ruse,combine ingredient 1-3 and bring to boil
then reduce by 2/3 remove from heat and let cool.this proses called
reduction
 2. Strain this basic ingredient, place on clean whisking bowl
3. Add egg yolk and whisk continuosly on a bain marrie in to sabayon
4. Pour in melted butter drop by drop whisk continuosly until become a thick
sauce
5. Keep the sauce in the clean bowl

LAMPIRAN RECIPE

NAME :TOMATO SAUCE

YIELD : 1 Liter
PORTION SIZE : -
DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

1 Beef bacon 50 g -
2 Butter 20 g
3 Mirepoix,finely diced 250 g
4 Garlic,minced 4 clove
5 Thyme 1 tsp
6 Bay leaf 2 ea
7 Sugar 30 g
8 Roux 40 g
9 Fress chopped tomato 500 g
10 Tomato paste 100 g
11 Concase tomto 500 g
12 White stock 1 liter
13 Salt& papper To
taste
14 L&P To
taste

METHOD :
1. Sauteed beef bacon and cook to blond color
2. Sweat mirepoix, garlic and aromatic in rendered oil pat
3. Add tomato paste,tomatos,sugar
4. Add blond roux and dilute with fond blanch
 5. Bring to a boil,stirring often
6. Cover and simmer in moderate about 1 hour
7. Degrase and adjust seasoning
8. Pass through fine food mill,then throught chinois to achive smooth texture.

LAMPIRAN RECIPE

NAME :MAYONAISE
YIELD :-
PORTION SIZE : -
DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

1 Salad oil 200 ml -
2 Egg yolk 1
3 Mustard 1 tsp
4 lime

METHOD :
1. Enter thw mustard,egg yolk,and beat carefully
2. Add oil during the stirring process and stir
3. Add extra lime

LAMPIRAN RECIPE

NAME :COKTAIL SAUCE ( Turunan mayonnaise)

YIELD :-
PORTION SIZE : 1 portion
DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

 1 mayonasie 50 g
2 Tomato sauce 2 tsp -
3 Minced garlic
4 Worcester ( L&P) 1 tsp

METHOD :
1. Mix mayonnaise,tomato sauce,and minced garlic into one
2. Seasoning using worcester

LAMPIRAN RECIPE

NAME :TARTAR SAUCE( Turunan mayonnaise)

YIELD :-
PORTION SIZE : 1 portion
DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

1 Mayonnaise 50 g -
2 Egg white 30 g
3 Parsely(chopped) 1 tsp
4 Pickle(garkin&chapers) 1 tsp

METHOD :
1. Mix mayonnaise,egg white,parsely and chopped pickels
2. Seasoning using salt&pepper

LAMPIRAN RECIPE

NAME :THOUSAND ISLAND( Turunan mayonnaise )

YIELD :-
PORTION SIZE : 1 portion
DESCRIPTION : -
 NO INGREDIENT QUANTITY SIZE REMARK
1 Mayonnaise 50 g -
2 Paprika red&green 1 ea
3 Boil egg ½ ea

METHOD :
1. Mix mayonnaise, paprika,and chopped hard boiled eggs
2. Seasoning using a salt&papper

LAMPIRAN RECIPE

NAME :FRESS DRESSING

YIELD :-
PORTION SIZE : 1 Portion
DESCRIPTION : -

NO INGREDIENT QUANTITY SIZE REMARK

1 Vinegar 25 ml -
2 Salad oil 50 ml
3 Mustard ½ tsp
4 Salt&papper
5 sugar

METHOD :
1. Mix salad oil,vinegar,mustard until well blended
2. Then seasoning using sugar and salt&pepper.