BASIC KNOWLEDGE KITCHEN STP

Yang penting2 gw tandain pake * ya

Grooming:

(yg perlu dibeli) korek api (matches), band-aid tahan air, spidol, pulpen, handkerchief, notebook yg
muat di pocket, small knife, peeler, sendok, gesper, safety shoes.

(dpt dr stp) chef hat, apron, chef jacket & celana praktek, head cover/ chef hat, necktie.

Cutting board:

- Merah utk raw meat

- Kuning utk raw poultry
- Coklat utk cooked meat / poultry
- Ijo utk vegetable
- Putih utk multifungsi

Semester 5 = manager, sem. 3 = CDP (Chef de Partie), sem. 2 = basic senior, sem. 1 = basic junior

*3 section kitchen STP: sauce, veggie, larder. Org yg kerja di sec. sauce dsbt saucier, di veggie dsbt
entremetier, di larder dsbt gardemanger (baca: gardemangse)

*7 Fungsi telur (basic sauce veggie larder):

1. Thickening
2. Coloring
3. Emulsifying
4. Clarifying
5. Binding
6. Coating
7. Aerating/ rising

Jenis garam (basic sauce veggie larder): kosher salt, sea salt, rock salt, table salt, black salt, dll

*Fungsi garam (basic sauce veggie larder):

1. Rasa
2. Bunuh kuman
3. Pertahanin warna sayuran
4. Pengawetan
5. Pengempuk daging
6. Supaya nutrisi ga kabur dr makanan ke air saat rebus

Jenis flour(basic sauce veggie larder): soft (cake, pastry), hard (breadcrumb), all-purpose (plain)
*Thickening agents (basic sauce & veggie)

1. Roux = fat (butter, oil) + flour. Teorinya, perbandingan fat : flour = 3:4. Dimasak. Roux ada 3
warna sesuai kematengan; white, blonde, brown. Kekuatan buat thicken mnrt warna, makin
tua warnanya, makin lemah kekuatan thickeningnya.
2. Beurre manie = soft butter (butter yg udah diremes2 spy ga beku) + flour. Teorinya,
perbandingan butter : flour = 4:3. Ga perlu dimasak.
3. Liaison = egg yolk + cream. Teori, 3 yolk : 200ml cream
4. Slurry = liquid(susu, air) + tpg maizena, jazzy = liquid + tpg terigu, whitewash = liquid + tpg
beras

Bumbu Indo (basic sauce & veggie), dasarnya:

- Bumbu putih = b. Putih, b. Merah, kemiri

- Bumbu kuning = b. Putih, b. Merah, kemiri, kunyit
- Bumbu merah = b. Putih, b. Merah, (kemiri), cabe

*Fish cuts (basic sauce & larder)

- Delice - Butterfly - Goujon/goujenette/

- En paupiette - Canoe finger cut
- En tresse - Supreme - Troncon (utk flat fish)
- En lorgette - Fillet - Darne (utk round fish)
- Cravatte
Gambarnya cek di [Link]

*Cuts of meat (basic sauce & larder)

- Emince/finger cut - Rack (sederet potongan chop)

- Mince/ground - Crown (rack dibikin jd kyk mahkota)
- Medallion (bulet, potongan tenderloin - English cut (2x lbh tebel dr medallion)
biasa) - New york cut (3x lbh tebel dr
- Escalope (slice tipis) medallion)
- Chop (yg masih ada rib bone nya) - T-bone
*Chicken parts (basic sauce & larder)

Cari: letak chicken oyster

PELAJARIN BEDANYA SAUCE PAN, SAUTOIR, SAUTEUSE

BASIC SAUCE

*5 mother sauces (french)

- White sauce = Bechamel

- Blonde sc = Veloute
- Yellow sc = Hollandaise
- Red sc = Tomato sc
- Brown sc = Demi-glace, espagnole (cari bedanya di inet)

Turunan2nya ada di buku pom2

Cara bikinnya susah dijelasin di tulisan, ntr jg diajarin, tp klo mo catet silahkan:

White sauce / Bechamel

1.) Buat white roux (fat + flour)
2.) Tuang susu dikit2 & whisk terus sampe textur kentel2 cair
Blond sauce / Veloute
1.) Buat blond roux
2.) Tuang white stock dikit2 & whisk terus sampe textur kentel2 cair
note:
Roux
teorinya 60gr butter + 80gr tepung
ada 2 jenis: paste & sandy
paste tepungnya lbh dikit & texturnya masih liquid tp kentel banget, sandy lbh banyak tepung &
textur ga liquid (kaya pasir basah yg gumpel2 kecil)
cr bikinnya melt butter terus mskkin tepung smbil terus di whisk smp warna sesuai yg lu mau
teorinya: white 3-5 menit, blonde 5-7, brown 15-20, menit diitung sjk api dikecilin / pas tepung
masuk, tp klo pengalaman gw sih ga sesuai, jd pake mata aja sesuaiin warnanya
Yellow sauce / Hollandaise
1.) Clarify butter (butter di melt & boil, lalu simmer smpe kepisah protein susu/foam sm
butterfatnya)
2.) Make red wine reduction (red wine di reduce/ simmer pake h&s blackpepper corn thyme bay leaf
rosemary dll)
3.) Whisk +-3 egg yolk & +- 2sdt white wine vinegar reduction sampe kecampur aja di whisking bowl
(white wine vinegar sbg sumber rasa asemnya & spy naikin suhu mateng egg yolknya)
4.) Pake teknik bain marie (jangan boil airnya), tangan pegang pinggiran bowl smbil whisk cepet,
arah terserah, mainin suhunya, kalo tangan udah kepanasan pegang bowl, lepas bowl dr panas smbil
trs di whisk, kalo suhu bowl udah mulai normal, balikin ke panas lg
5.) Textur yg dicari: mulai berbusa2 kecil banget & mulai kentel (knp pas mulai kentel dilepasnya,
bukan pas udah kentel yg pas? Krn cooking process nya masih jalan wkt dilepas, jd mencegah
telurnya overcooked)
6.) + clarified butter (sbg pengental) & whisk searah jarum jam kecepatan medium sampe textur
kaya mayo
7.) Season s&p
Red sauce / Tomato sauce
1.) Tumis garlic bentar (optional)
2.) Masukkin mire poix, aduk terus smpe ada tanda gosong2 dikit
3.) + h&s thyme bay leaf rosemary oregano (masukkin di awal supaya wanginya lbh keluar)
4.) + tomato paste, aduk smpe menggelap dikit
5.) + tomato concasse, aduk sampe tomatnya mateng
6.) + flour secukupnya
7.) + air / stock
8.) Fresh tomato (potong terserah)
9.) Bikin boiling blubub2 parah (yg pas diaduk juga tetep blubub2), trs lgsg simmer sampe reduce ke
textur yg pas (kentel2 cair), sambil di skim
10.) kalo udah, strain
Brown sauce / Demi-glace
Berdasarkan browning tulang sapi, ada 2 cara:
-Di oven dulu
1.) Tulang sapi bake di baking sheet yg uda dilapisin minyak sampe brown (balik2in tulangnya di oven
sekali2 biar browning merata)
2.) 3/4 jalan dr proses browning di oven, masukkin mire poix
3.) Kalo udah, semuanya tuang ke roasting pan yg udah dilapisin minyak & panas sampe ngebul2 gitu
4.) Aduk2 & masukkin h&s bay leaf thyme oregano rosemary
5.) + Tomato paste sampe tomato paste nempel2 semua di tulang & menggelap dikit
6.) + tepung sampe semua tomato paste di tulang kena tepung semua (buat cegah yg item2 itu dlm
rongga2 tulang keluar2 pas lg reduce)
7.) + air / beef stock
8.) Bikin boiling blubub2 parah (yg pas diaduk juga tetep blubub2), trs lgsg simmer sampe reduce ke
textur yg pas (kentel2 cair), sambil di skim
9.) kalo udah, strain
-Langsung di roasting pan
1.) Browning tulang di roasting pan dgn sedikit minyak
2.) Pas stgh jalan browningnya, mskkin mire poix
3.) Langkah berikutnya sama kaya yg diatas
Note:
Kalo bikin sauce apapun yg kaya tomato sc, demiglace, jambalaya sc. hrs di bikin smpe boiling parah
(tetep blubub2 pas diaduk), lalu lgsg simmer

Suhu kematengan:

- Poultry (ayam, bebek, dll) lbh dr 72-75 celsius

- Fish pokoknya sampe flaking (ntr jg diajarin artinya, kalo mau tau cr sndiri)
- Sapi, teorinya kalo di stp: bleu rare 55 celsius, rare 60, med. rare 65, med 70, med well 75,
well done 80

3 cooking method:

- Cooking by dry heat

o Roasting (utk poultry & red meat) / baking (utk fish)
o Grilling/broiling
- Cooking by moist heat
o Boiling
o Poaching
o Braising
o Stewing
o Note: braise sm stew itu mirip, bedanya braise itu buat large chunk of meat (kira2
lbh gede dr segepok tangan), stew buat daging yg ga gede2 bngt (kira2 ga lbh dr
segepok tangan)
- Cooking with fat
o Deep fry
o Pan fry
o Saute

Parts of tenderloin

Pengempuk daging:

- Daun pepaya (ada enzim papain) diremes2 spy getah keluar

- Nanas (enzim bromelin)
- Kiwi (enzim actinidin)
- Madu (enzim protease)
 - Jahe (enzim proteolitik)
- Kandungan tanin (di teh hitam pekat, kopi, bir, wine)
- Kandungan asam (cuka, saus tomat, perasan lemon)
- Cola, mentega, susu, yogurt

Buat kalo ujian teori:

Sauce = flavorful liquid, usually thickened, which is used to season, flavor, and enhance other food

Function of sauce

- Moisture
- Flavor
- Richness
- Appearance
- Interest and appetite appeal

Structure of sauce

1. Liquid as body of sauce

2. A thickening agent
3. Additional seasoning and flavoring

Standard quality for sauce:

1. Consistency and body

a. Smooth with no lumps
b. Not too thick
2. Flavor
a. Distinctive but well balance flavor
b. Proper degree of seasoning
c. No starchy taste
d. Selected flavor for some food
3. Appearance
a. Smooth with good shine
b. Good color for each type

BASIC VEGGIE

*7 aromatic vegetables:

1. Mirepoix (onion:carrot:celery=4:2:1)
2. Bouquet garni (rosemary,thyme,bay leaf, blackpepper corn, white part of leek,clove,celery
stalk)
3. Stockpot garni (bouquet garni + mire poix)
4. Matignon, baca: matinyong (mirepoix di potong brunoise)
5. Spice de sachet (blackpepper corn, rosemary, thyme, bay leaf, clove)
6. Onion pique (1 bay leaf ditancepin ke stgh onion dgn 2 clove)
7. Onion brulee (onion di gosongin)
Meat clarification = ground meat (usually beef) + egg white + matignon

*Jenis2 potongan:

1. Jardiniere 6. Paysanne 11. Chop

2. Cube 7. Julienne 12. Tourne
3. Dice 8. Batonnette 13. Shred
4. Macedoine 9. French cut 14. Chiffonade
5. Brunoise 10. Slice 15. Dll
Note: ukuran dan bentuk cr sndiri di inet, atau di buku pom2

Egg dishes:

1. Omelette 5. Scrambled 7. Poached egg

2. Souffle 6. Boiled egg (soft 3-5 8. Eggs benedict
3. Sunny side up menit, medium 6-9 9. dll
4. Over menit, hard 10-13
easy/medium/hard menit)
*Klasifikasi sup:

- Clear soup (gaada isian, cth: consomme, bouillon, broth)

- Thick soup (kentel atau ada isian, cth: puree, cream of...., veloute, bisque, chowder, cut
veggie)
- Nationality soup (sup khas suatu negara, cth: avgolemono dr Yunani, gazpacho dr Spanyol,
green turtle soup dr England) cek: [Link]
- Specialty soup (sup yang bahan & cara masaknya spesial, cth: shark fin soup)

Jenis selada/lettuce: selada keriting (Lollo verde), selada keriting ujung merah (Lollo rossa), endives,
chicory, butterhead, romaine, radicchio, rocket, arugula, chinese, curly, watercress, escarole,
iceberg, dll. Gambar cari sendiri ah

Potato dibagi jd 2 jenis:

1. Waxy  kandungan gula tinggi, tepungnya rendah, makanya shiny/waxy, float di air, cocok
buat grill, saute, boil
2. Non-waxy  kandungan gula rendah, tepungnya tinggi, ga shiny/waxy, sink di air, cocok
buat di fry & jd mash potato krn gampang ancur kalo di boil.

Jenis pasta cari sendiri ah banyak beud malesh aku ngetiknyah

*Making stock (scr general gini caranya):

1. Blanche tulang2nya, airnya (air biasa, gausah panas) cukup asal tulang kerendem semua,
setel api gede, kalo airnya udah boil (blubub2 gede), matiin. Ini langkah cuma buat bersihin
kotoran2 gede dr tulangnya.
2. Buang airnya, refresh tulang2nya. Refresh nya bisa: di rendem di air es, atau di sirem dgn
running water. (ntr juga ngerti istilah2nya)
3. Mskin tulang & air biasa (1 kilo tulang : 2 L air) ke stockpot, nyalain api gede
 4. Wkt air udah mulai bergelembung2 dikit, kecilin api spy simmer aja
5. Masukkin stockpot garni
6. Skim selama proses
7. Strain

Lama bikin stock (diitung dr mulai simmer):

- Veggie stock/ court bouillon 15-20 menit

- Fish stock +-30menit
- Chicken stock +-2-3 jem
- Beef/lamb stock +-4-6 jem

Nama lain kangkung: water spinach, water morning glory, water convolvulus, swamp cabbage,
chinese spinach.

Puree = potage(french) :

1. Red bean puree = potage conde 5. Spinach puree = potage florentine

2. Carrot puree = potage crazy 6. Lentil puree = potage conti
3. Pumpkin puree = potage bresanne 7. Potato puree = potage parmentiere
4. Greenpeas puree = potage saint 8. Cauliflower puree = potage du barry
germant 9. Dll
Cara masak nasi:

1. Gohan (baca: gohang)  kayak di rice cooker biasa, tp klo di stp, pake sauce pan, air diatas
beras sampe seruas jari atau setebel telapak tangan, tutup atasnya pake alumunium foil,
pasang api gede/biarin boil 15 menit, trs psg api simmer 15 menit, trs biarin resting (api
mati, alumunium foil masih dipasang) 15 menit. Tp lama boil simmer & resting sesuain sm
jml nasi yg dimasak.
2. Bibis (steam)  pake steamer (yg buat kukus), bikin air boil, masukkin beras ke atas alas yg
bolong2 itu & sirem beras pake air panas, tggu 10 menit, sirem air panas lagi & aduk, 10
menit, sirem & aduk, ulang trs sampe nasi mateng.
3. Aron  stgh mateng di gohan, trs di steam

Nama lain paprika: bell pepper, globe pepper, sweet pepper, capsicum, pepper, pimentos, bulb
pepper.

Tingkat kematengan pasta:

1. Molto al dente  ½ mateng, tngh2 nya masih ada titik putih gede
2. Al dente  ¾ mateng, tngh2 msh ada titik putih kecil
3. Al forno  full mateng
BASIC LARDER

Maap basic larder aku belum terlalu kuat qaqa

*10 tugas larder:

1. Make cold sauce

2. Make appetizer & hors d’oevres (baca: hodef)
3. Make salad
4. Make specialty dish
5. Prepare food & juices
6. Basic prep for meat, poultry, seafood
7. Cold cuts and meat platter
8. Basic preps for bread, butter, sandwiches
9. Bread, butter, sandwich dishes
10. Food decorating (fruit & ice carving)

Struktur canape dr bawah ke atas: underliner, spread, filling, garnish

Struktur sandwich dr bawah ke atas: bread, spread, filling, bread

Amouse bouche = santapan yg sekali suap/gigit, one bite

*Bahan2 vinaigrette: salad oil, mustard, salt & pepper, L&P worcestershire sauce, vinegar. Tinggal
dicampur & diaduk, aku gatau perbandingan tepatnya, tp kalo salt pepper L&P sm vinegar mah “to
taste” aja. “to taste” = sampe berasa enak di lidah

Bahan2 mayonaise: mustard, egg yolk, vinegar, lemon juice, salad oil, S&P(salt & pepper), L&P. Cara
bikinnya prtama yolk, mustard, vinegar, lemon juice di whisk bareng. Terus tuang salad oil dikit2
sambil di whisk terus kecepatan teserah yg penting konstan & nonstop, wkt konsistensinya udah
tepat, selesai, baru season dgn s&p, L&P.

Udah ah basic larder ku cuma segitu doang

Goodluck semua mulai sem 1 nya

MAAP KALO ADA KESALAHAN NGETIK ATO BAHKAN DALAM TEORI AKU HANYA MANUSIA BIASA