2. Keterampilan
Melaksanakan tugas spesifik dengan menggunakan alat, informasi, dan prosedur
kerja yang lazim dilakukan serta memecahkan masalah sesuai dengan bidang
kerja Kuliner. Menampilkan kinerja di bawah bimbingan dengan mutu dan
kuantitas yang terukur sesuai dengan standar kompetensi kerja. Menunjukkan
keterampilan menalar, mengolah, dan menyaji secara efektif, kreatif, produktif,
kritis, mandiri, kolaboratif, komunikatif, dan solutif dalam ranah abstrak terkait
dengan pengembangan dari yang dipelajarinya di sekolah, serta.
B. Kompetensi Dasar
3..3 Menerapkan potongan bahan makanan
4.2 Membuat potongan bahan makanan
Potong semua
Potong sayur dengan sisi hingga
panjang sekitar 4 cm berbentuk
kotak
potongan battonet
Langkah–langkah memotong :
4) Fine Juliene
Ukuran panjang 4 cm dan ketebalan 2 mm x 2 mm
a) Fine brunoise turunan fine juliene
Ukuran 2mm x 2mm x 2mm
5) Paysanne
Potongan dengan tipis 1 cm x 1 cm x 0,2 mm berbentuk segi empat
6) Losange/Diamond Shape
Potongan miring dengan ketebalan 0,5 cm. Langkah Memotong
Losange/Diamond Shape :
7) Slice
Mengiris tipis sayuran sesuai bentuk seperti : cucumber, carrot, onion, tomato.
Digunakan pada salad, sauté vegetables.
8) Turning
Potongan segi 7 atau melengkung
9) Wedges
Wedges : Potongan ini biasanya digunakan untuk tomat dan buah-buahan yang
dipotong mengikuti juring buah
10) Barrel
Potongan sayuran berbentuk seperti tong segi 8 dengan ukuran
panjang 3-5 cm.
11) Chiffonade : Potongan ini khusus digunakan pada potongan keluarga kol seperti
daun selada dan di potong atau diiris setebal 1 sampai 2 mm memanjang.
12) Chopped : Potongan cincang yang halus atau kasar ( Potongan ini tidak
mempunyai bentuk/ukuran yang pasti).
2. Evaluasi
G. Tugas
1. Buatlah laporan sementara kegiatan praktik
2. Buatlah laporan kegiatan praktik lengkap dengan dokumen pendukung
Kompetensi Dasar :
3.2 Menerapkan potongan bahan makanan
4.2 Membuat potongan bahan makanan
Indikator :
Setelah melakukan praktikum ini siswa diharapkan mampu :
2.2 Indikator KD pada KI 3
c. Mengklasifikasi potongan bahan makanan sesui standar industri
d. Mendemostrasikan potongan bahan makanan ssuai standar industri
4.2 Indikator KD pada KI 4
c. Mendemostrasikan potongan bahan makanan sesuai standar industri
d. Mengidentifikasi jenis potongan bahan maknan sesuai resep
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B. Kesimpulan
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C. Kegiatan Mandiri
(Menuliskan kegiatan yang dilakukan/dilihat dalam proses unjuk kerja/praktikum di
luar petunjuk kerja yang tertulis pada job sheet)
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1. DELICE
Potongan delice adalah potongan fillet utuh panjang, kemudian
disimpul menjadi bulatan atau dilipat.
caranya :
Pertama – tama fillet flat fish. Lalu bagi menjadi dua bagian. Setelah itu,
ikan yg sudah d fillet di bentuk seperti pita atau simpul bisa juga menjadi
bulatan atau dilipat.
ikan yang suda di fillet di bagi dua, lalu di bentuk seperti gambar di atas
2. PAUPIETTE
Daging fillet tipis, diisi lalu digulung. Disebut juga rolled fish.
caranya : Ikan di fillet terlebih dahulu, setelah menjadi 2 bagian letakkan
daging ikan di cutting board. Setelah itu beri isiian diatas daging, kemudian
fillet ikan digulung.
4. TRONCOM
Potongan ikan yang dipotong bulat utuh.
caranya :Potongan ikan troncom adalah potongan ikan yang dipotong dari
ikan yang berbentuk pipih (flat fish), potongan berbentuk bulat utuh.
Potongan ikan ini langsung dipotong bulat utuh disertai durinya juga.
5. SUPREME
Potongan ikan yang diiris miring dari fillet ikan , supreme biasanya
dipotong dari ikan yang bertubuh bulat besar.. caranya :
Ikan di fillet tanpa di bagi menjadi dua. Sehingga menjadi fillet ikan yang
cukup besar. Lalu iris miring fillet ikan tersebut.
6. DARNE
Potongan ikan yang dipotong melintang , dari ikan yang bertubuh
bulat . potongan darne ini bulat utuh.
caranya : Ikan yang berbentuk bulat diletakkan diatas cutting board. Lalu
belah utuh ikan tersebut disertai durinya. Potong menjadi 3 bagian.
Potongan tipis, potongan tebal, potongan bagian ekor.
3. Evaluasi
H. Tugas
3. Buatlah laporan sementara kegiatan praktik
4. Buatlah laporan kegiatan praktik lengkap dengan dokumen pendukung
II. LAPORAN SEMENTARA : MELAKUKAN BERBAGAI POTONGAN IKAN
Nama :...................................................................................................
Kelas / No. : ...............................................................................................
Anggota Kelompok : ...............................................................................................
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: ……………………………………………………….............
: ……………………………………………………….............
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Kompetensi Dasar :
3.2 Menerapkan potongan bahan makanan
4.2 Membuat potongan bahan makanan
Indikator :
Setelah melakukan praktikum ini siswa diharapkan mampu :
3.2 Indikator KD pada KI 3
e. Mengklasifikasi potongan bahan makanan sesui standar industri
f. Mendemostrasikan potongan bahan makanan ssuai standar industri
4.3 Indikator KD pada KI 4
e. Mendemostrasikan potongan bahan makanan sesuai standar industri
f. Mengidentifikasi jenis potongan bahan maknan sesuai resep
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E. Kesimpulan
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F. Kegiatan Mandiri
(Menuliskan kegiatan yang dilakukan/dilihat dalam proses unjuk kerja/praktikum di
luar petunjuk kerja yang tertulis pada job sheet)
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(………………..…………………..) (…………………………………….)
SEKOLAH MENENGAH KEJURUAN / MADRASAH ALIAH KEJURUAN
MATA PRAKTIKUM : BOGA DASAR
PROGRAM KEL
KOMPETENS JOB/JA
KEAHLIA JUDUL AS/SE
I KEAHLIAN M
N M
MELAKUKAN BERBAGAI POTONGAN 6/10
KULINER TATA BOGA X/1
AYAM JAM
Chicken Leg
3. 4.
Wheol Chicken Wing (sayap utuh)
5. 6.
7. 8.
4. Evaluasi
I. Tugas
1. Buatlah laporan sementara kegiatan praktik
2. Buatlah laporan kegiatan praktik lengkap dengan dokumen pendukung
III. LAPORAN SEMENTARA : MELAKUKAN BERBAGAI POTONGAN AYAM
Nama :...................................................................................................
Kelas / No. : ...............................................................................................
Anggota Kelompok : ...............................................................................................
: ……………………………………………………….............
: ……………………………………………………….............
: ……………………………………………………….............
: ………………………………………....................................
: ……………………………………………………….............
: ………………………………………………..........................
Kompetensi Dasar :
3.2 Menerapkan potongan bahan makanan
4.2 Membuat potongan bahan makanan
Indikator :
Setelah melakukan praktikum ini siswa diharapkan mampu :
4.2 Indikator KD pada KI 3
g. Mengklasifikasi potongan bahan makanan sesui standar industri
h. Mendemostrasikan potongan bahan makanan ssuai standar industri
4.4 Indikator KD pada KI 4
g. Mendemostrasikan potongan bahan makanan sesuai standar industri
h. Mengidentifikasi jenis potongan bahan maknan sesuai resep
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H. Kesimpulan
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I. Kegiatan Mandiri
(Menuliskan kegiatan yang dilakukan/dilihat dalam proses unjuk kerja/praktikum di
luar petunjuk kerja yang tertulis pada job sheet)
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…, ……………… 20…..
(………………..…………………..) (…………………………………….)
SEKOLAH MENENGAH KEJURUAN / MADRASAH ALIAH KEJURUAN
MATA PRAKTIKUM : BOGA DASAR
PROGRAM KEL
KOMPETENS JOB/JA
KEAHLIA JUDUL AS/SE
I KEAHLIAN M
N M
MELAKUKAN BERBAGAI POTONGAN 6/10
KULINER TATA BOGA X/1
DAGING JAM
1. Cube
3.
4.
2. Gounjous
2.
1. Gounjous adalah potongan
sebesar ibu jari
3. Medallion
2.
1. Medallion adalah potongan
berbentuk mendali, bisa
menggunakan ring ataupun di ikat
3. 4.
4. Slice
5. Evaluasi
Kompetensi Dasar :
3.2 Menerapkan potongan bahan makanan
4.2 Membuat potongan bahan makanan
Indikator :
Setelah melakukan praktikum ini siswa diharapkan mampu :
5.2 Indikator KD pada KI 3
i. Mengklasifikasi potongan bahan makanan sesui standar industri
j. Mendemostrasikan potongan bahan makanan ssuai standar industri
4.5 Indikator KD pada KI 4
i. Mendemostrasikan potongan bahan makanan sesuai standar industri
j. Mengidentifikasi jenis potongan bahan maknan sesuai resep
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K. Kesimpulan
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L. Kegiatan Mandiri
(Menuliskan kegiatan yang dilakukan/dilihat dalam proses unjuk kerja/praktikum di luar
petunjuk kerja yang tertulis pada job sheet)
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