PLANING PRODUCT CONTINENTAL CUISINE

(PERTEMUAN 3&4) REAL PRAKTEK

Nama:
• MALAICA MARS SHEILA 2221202017
• MOCHAMAD ZAKY IRGI 2221202018
• RAFAEL SUKMAWAN 2221202023
Kelas: Grand Chef School A Semester 2
Kelompok: A2

A. MENU
1. Seafood Chowder
2. Cobb Salad With Mustard Vinegrate
3. Roasted herbs crushed chicken with balsamico sauce
4. Grilled vegetable with balsamico glazed
5. Mac and cheese

B. EQUIPMENT
No. Equipment Qtty
1. Vegetable Knife 2
2. Sauce Pan 1
3. Mixing Bowl 3
4. Wooden Spatula 2
5. Cutting Board 2
6. Small Bowl 7
7. Measuring Spoon 1
8. saute Pan 1
9. Salamander 1
10. Tray 2
11. Paring Knife 1
12. Peeler Knife 1
13. Tea spoon 1
14. Table spoon 1
15. Oven 1
16. Plate 3
17. Big Bowl 4
18. Grill Pan 1
 C. RECIPE

1) Seafood Chowder
Price
METHOD QUANTITY INGGREDIENT
Washing, cutting, 50 gr Prawn Rp20.000
peeling, 50 gr Snapper Rp50.000
Blanching. 80 gr Squid Rp15.000
50 gr Onion Rp3.000
30 gr Flour Rp7.000
20 gr Potatoes Rp3.000
30 ml Milk Rp6.000
30 ml Heavy Cream Rp17.000
As needed Salt -
As needed White Pepper -
50 gr Garlic Rp10.000
As needed Bayleaf Rp17.000
As needed Thyme Rp16.000
As needed Rosemary Rp17.000
30 gr Tomato Rp12.000
As needed Celery Stalk Rp4.000
500 ml Fish Stock -

2) Cobb Salad With Mustard Vinegrate

Price
METHOD QUANTITY INGGREDIENT
Washing, cutting, 120 gr Red Fire Lettuce or Rp14.000
peeling, blanching Red Cabbage
50 gr Tomato Rp16.000

50 gr Chicken breast Rp35.000

30 gr Egg Rp3.000
30 gr Blue Cheese Rp24.000
30 gr Smoked Beef Rp17.000
50 gr Avocados Rp15.000

3) Roasted herbs crushed chicken with balsamico sauce

METHOD QUANTITY INGGREDIENT Price

Washing, cutting, 1 pcs Chicken breast half Rp18.500
peeling, As needed Fresh lemon Rp6.000
Boning, As needed Oil -
Trimming 100 gr White bread crumbs Rp16.000
As needed Fresh Basil Rp4.000
As needed Fresh Rosemary Rp5.000
As needed Fresh Parseley Rp4.000
As needed Salt -
As needed Black pepper -
½ Tbsp Mustard Rp17.000

100 gr Brown stock -

30 gr Onion Rp3.000
As needed Balsamico Rp34.000
As needed Herbs -
As needed Salt -
10 gr Black pepper -
15 gr Balsamico sauce -
As needed Parsley Rp4.000

4) Grilled vegetable with balsamico glazed

Price
METHOD QUANTITY INGGREDIENT
Washing, cutting, 50 gr Zuccini, round slice 1 cm Rp13.000
peeling, 50 gr Carrot Import, round slice 1 Rp8.000
Trimming 50 gr cm
50 gr Onion, round slice 1 cm Rp3.000
1 tbsp Eggplant, round lice 1 cm Rp9.000
As needed Olive oil Rp21.000
As needed Rosemary Rp17.000
1 tsp Dried Oregano Rp19.000
As needed Balsamico vinegar Rp34.000
As needed Salt -
As needed Thyme Rp16.000
10 gr Blackpepper -
As needed Sugar -
As needed Bayleaf Rp17.000
As needed Basil Rp7.000
Parsley Rp4.000

5) Mac and cheese

Price
METHOD QUANTITY INGGREDIENT
Washing, cutting, 100 gr Macaroni RP17.000
peeling, 50 gr Butter RP15.000
Trimming, 20 gr Flour Rp7.000
Blanching. 10 gr Onion Rp3.000
5 gr Garlic RP10.000
As needed Clove Rp8.000
As needed Nutmeg powder Rp14.000
125 ml Milk Rp14.000
20 ml Cream Rp17.000
10 gr Parmesan Cheese Rp23.000
10 gr Mozarella cheese RP21.000
20 gr Red paprika RP4.000
10 gr Green paprika Rp4.000
20 ml Chicken Stock -
As needed Bayleaf Rp17.000
As needed Salt -
As needed Pepper -
As needed Parseley Rp4.000

D. HOW TO MAKE
1. Seafood Chowder
• Make fish stock.
• Blanch all the seafood, put a side.
• Saute Garlic and Onion with butter, add roux, and pur fish stock. Bring
to boil.
• Add potatoes, simmer until tender.
• Add milk, and heavy cream, simmer. And seasoning.
• put all ingredients in a bowl and seafood chowder ready to serve.

2. Cobb Salad With Mustard Vinegrate

• Cut off the chili and soak in cold water.
• Skin off the tomato and remove seeds, cut in dice
• separate the chicken from the bones and boil until cooked
• boil eggs in a boiling pan
• Make the Mustard vinegratte : Mustard + Olive oil + chopped parseley
+ lime juice + chopped herbs + chopped onion + crushed blackpepper
• Mixed all ingredients with mustard vinegratte and served with lettuce
ice berg as a based.
• Put on the plate, Finishing and garnish with slice lime and chopped
parsley

3. Roasted herbs crushed chicken with balsamico sauce

• Separate the chicken from the bones and marinate chicken, chopped
fresh herbs and mix with bread crumbs.
• Pan seared chicken on the black pan until ¾ cooked. Put a side. Spread
with mustard on the top, crumble with bread crumb.
 • Prepare baking tray, add chicken and roasted.
• remove from the oven and place in the salamander until it gets golden
brown.
• heat the sauce pan, melt the sugar until it becomes caramel. add
balsamico sauce and lime juice.
• serve crusted chicken with the sauce and finishing with parsley.

4. Grilled vegetable with balsamico glazed

• first step blanch the carrots.
• Heat the griddle or iron skillet, added the vegetable until get the grilled
mark on the each side.
• Basting with balsamico vinegar until the vegetables are caramelized.
• Remove the vegetables from the grilled pan and ready to serve.

5. Mac and cheese

• Make a white roux, and bechamel.
• Boiling pasta until aldante, prepare the paprika into paysanne or dice.
• Saute garlic and onion until fragrant.
• Added the paprika, pour chicken stock, add the macaroni, stir together.
• Add the béchamel, add mozzarella cheese, and seasoning.
• Sprinkle with parmesan cheese and chopped parseley.
• Serve mac and cheese on a plate

E. MISE EN PLACE
1. Seafood Chowder

Prawn Snapper Squid Onion Flour

Potatoes Milk Heavy cream salt White papper

Garlic Bayleaf Thyme Rosemary Tomato

Celery stalk Fish stock

2. Cobb Salad With Mustard Vinegrate

Red Cabbage Tomato Chicken Breast Egg Blue Cheese

Smoked beef Avocados

 3. Roasted herbs crushed chicken with balsamico sauce
White bread
Chicken breast Fresh lemon Oil crumbs
Fresh Basil

Fresh parsley Fresh Rosemary Balsamico Brown Stock Mustard

Salt Black Papper Onion Herbs

4. Grilled vegetable with balsamico glazed

Zuccini Carrot Onion Eggplant Olive Oil

Rosemary Dried Oregano Thyme Black papper Salt

Sugar Balsamico bayleaf Basil

vinegar

5. Mac and cheese

Macaroni Butter Flour Onion Garlic

Clove Nutmeg Powder Parmesan

Milk Cream cheese

Red Paprika Green Paprika Chicken Stock Bayleaf Mozarella

Cheese

Parsley Pepper Salt

F. FINISHING
1. Seafood Chowder
2. Cobb Salad With Mustard Vinegrate

3. Roasted herbs crushed chicken with balsamico sauce

4. Grilled vegetable with balsamico glazed

5. Mac and cheese