PROJECT BASED

LEARNING
Nama : Nyoman dewa Wijaya kusuma
Absen : 02
Kelas : XI TB C
TABLE
D’HOTE
■ Table D’hote adalah suatu susunan hidangan lengkap yang disajikan kepada
tamu dengan harga yang telah ditentukan. Hidangan yang dipesan tersebut
biasanya dalam jumlah terbatas atau terdiri dari beberapa kelompok saja.
Appetize
r■ Appetizer adalah makanan yang disajikan dalam porsi kecil dapat disajikan
panas atau dingin dengan porsi berkisar antara 50 – 100 gram per porsi
dengan tujuan untuk membangkitkan selera makan sebagai hidangan
pembuka sebelum makanan utama (main course) dengan rasa asam, manis
dan atau pedas
Main
Course
■ Main course dapat juga disebut sebagai hidangan utama atau inti di antara
kedua menu lainnya. Dengan porsi paling banyak dan padat berkisar antara
175-225 gram. Main course yang juga dikenal dengan istilah main dish atau
groce piece ini biasanya mencakup berbagai komposisi, diantaranya ialah
protein hewani, sayuran, garniture atau kentang, dan saus
Desser
t ■ Dessert atau Hidangan Penutup dikenal sebagai makanan pencuci mulut
karena fungsinya untuk menghilangkan aroma atau rasa amis dari hidangan
sebelumnya. Dessert terdapat dalam dua bentuk, yaitu cold dessert dan hot
dessert. Cold dessert disajikan dalam keadaan dingin dengan suhu 10-15
derajat celcius, seperti puding, es krim, pai buah, dan lainnya.
Jobsheet Appetizer Chicken Hawaiian
Salad
■ List of Ingredient

No Ingredients Name Quantity Unit Price Price

1 Chicken fillet 160 gr Rp.25.000/500 gr Rp.8000

2 Pineapple 160 gr Rp.9000/500 gr Rp.2800

3 Onion 40 gr Rp.3000/100 gr Rp.1200

4 Mayonnaise 160 gr Rp.15.000/225 gr Rp.10.600

5 Lime 1 pcs Rp.2000/2 pcs Rp.1000

6 Parsley 8 gr Rp.18.000/100 gr Rp.1400

7 L&P 2 tsp Rp.46.000/142 ml Rp.400

8 Salad oil 4 tsp Rp.50.000/250 ml Rp.300

9 Mustard 200 gr Rp.19.000/200 gr Rp.19.000

10 White Vinegar 2 gr Rp.15.000/250 ml Rp.100

11 Egg yolk 2 drop Rp.2000/pcs Rp.4000

12 Salt and pepper 4 tsp Rp.2000/pack Rp.200

Total Price Rp.49.000

List of Tools Chicken Hawaiian
Salad
No Tools Name Quantity Specification

A PREPARATION TOOLS

1 Knife 1 Stainless steel

2 Cutting board 1 Plastic

3 Bowl 2 Stainless steel

4 Spatula 1 Wooden

B PROCESSING TOOLS

1 Sauce pan 1 Stainless steel

C SERVING TOOLS

1 Dessert plate 1 Ceramic

2 Spoon 1 Stainless steel

3 Fork 1 Stainless steel

 Job description
■ Chicken Hawaiian
Salad
No Job Description Duration Time

1 Self preparation 5 minutes 08.30 - 08.35

2 Preparation of tools and ingredients 5 minutes 08.35 - 08.40

Seasoning the chicken then wait 15 minutesuntil the spices are absorbed. Then boiled and cut into cubes

3 30 minutes 08.40 - 09.10

4 After that clean the pineapple, peel and cut into cubes 15 minutes 09.10 - 09.25

5 Then take the bowl and mix all the ingredients, add the additional mayonnaise and mix well 5 minutes 09.25 - 09.30

6 Test the taste and texture of the salad 5 minutes 09.30 - 09.35

7 Make the mayonnaise, add the egg yolk and mustard then beat gently 10 minutes 09.35 - 09.45

8 Add the salad oil step by step while stirring 15 minutes 09.45 - 10.00

Then add L&P sauce,salt, and vinegar then mix well. Taste and mayonnaise isready to use

9 10 minutes 10.00 - 10.10

10 Playing the food, serve 15 minutes 10.10 - 10.25

Then add L&P sauce,salt, and vinegar then mix well. Taste and mayonnaise isready to use

11 15 minutes 10.25 - 10. 40

Total Time 2 Jam 20 Minutes

Price Calculation Chicken Hawaiian
Salad
■ Cost of goods sold. : Rp.49.000
■ Gross profit : 50% × Rp.49.000 = Rp.24.500
■ Selling price : Rp.49.000 + Rp.24.500 =
Rp.73.500
■ Tools and gas depreciation : 10% × Rp.49.000 =
4900
: 10% × Rp.49.000 = 4900
■ Labor
: Rp.24.500 – 9.800 =
■ Net profit Rp.14.700
 Jobsheet Main ■ Spaghetti
Course Bolognese
No Ingredients Name Quantity Unit Price Price

1 Beef / Chicken 200 gr Rp.25.000/kg Rp.5000

2 DemiGlace 2L Rp.- Rp.-

3 Onions 140 gr Rp.2000/100 gr Rp.2400

4 Carrots 68 gr Rp.2000/100 gr Rp.1300

5 Celery stalk 20 gr Rp.15.000/kg Rp.300

6 Red wine 108 gr Rp.25.000/kg Rp.2700

7 Garlic 16 gr Rp.3000/10 gr Rp.3300

8 Tomato paste 100 gr Rp.25.000/kg Rp.2500

9 Butter 40 gr Rp.10.000/100 gr Rp.4000

10 Thyme 4 bunch Rp.500/bunch Rp.2000

11 Salt 4 tsp Rp.1000/pack Rp.400

12 Pepper R tsp Rp.1000/pack Rp.400

13 Nutmeg 16 gr Rp.30.000/kg Rp.4800

14 Seledry stalk 30 ml Rp.15.000/L Rp.400

15 Flour 10 gr Rp.10.000/250 gr Rp.400

16 Water 2L Rp.5000/L Rp.10.000

17 Mayoram bayleaf 16 sheet Rp.200/sheet Rp.3200

Total Price Rp.43.100

 List of
Tools
■ Spaghetti
Bolognese
No Tools Name Quantity Specification

A PREPARATION TOOLS

1 Bowl 5 Stainless steel

2 Cutting board 1 Plastic

3 Knife 1 Stainless steel

B PROCESSING TOOLS

1 Saute pan 1 Stainless steel

2 Spider 1 Stainless steel

3 Sauce pan 1 Stainless steel

4 Spatula 1 Wooden

C SERVING TOOLS

1 Dinner plate 1 Ceramic

 Job ■ Spaghetti
Description Bolognese

No J ob De s c rip tion Du ra tion Tim e

1 Se lf p re p a ra tion 5 m in u te s 0 8 .0 0 - 0 8 .0 5

2 Pre p a ra tion of tools a n d in g re d ie n ts 1 0 m in u te s 0 8 .0 5 - 0 8 .1 5

3 M e th od M a k e De m iGla c e

4 Cu t th e b on e s in to s m a ll p ie c e s 1 0 m in u te s 0 8 .1 5 - 0 8 .2 5

5 He a t th e oil in a p a n , a d d th e b on e s , s a u te u n til th e y a re c h a rre d 2 0 m in u te s 0 8 .2 5 - 0 8 .4 5

6 Cu t on ion s , c a rrots , c e le ry in to m ire p oix 5 m in u te s 0 8 .4 5 - 0 8 .5 0

7 Ad d re d win e a n d tom a to p a s te on th e b u rn t b on e s a n d m ix we ll 1 0 m in u te s 0 8 .5 0 - 0 9 .0 0

8 Ad d m ire p oix s tir u n til wilte d 5 m in u te s 0 9 .0 0 - 0 9 .0 5

9 Ad d th e flou r s tir u n til th e re is n o wh ite flou r 1 0 m in u te s 0 9 .0 5 - 0 9 .1 5

10 Ad d wa te r a n d s e a s on in g th e n b rin g to a b oil 1 0 m in u te s 0 9 .1 5 - 0 9 .2 5

11 Sim m e r u n til c ook e d 3 -4 h ou rs wh ile th e d e m ig la c e a n d oth e r in g re d ie n ts a re re m ove d

4 Hou rs 0 9 .2 5 - 1 2 .2 5

12 M e th od M a k e Bolog n e s e Sa u c e

13 Cle a n th e m e a t a n d c h op it fi n e ly 1 0 m in u te s 1 2 .2 5 - 1 2 .3 5

14 Ch op th e on ion , g a rlic , c a rrots , c e le ry a n d g a rlic s e p a ra te ly 1 0 m in u te s 1 2 .3 5 - 1 2 .4 5

15 He a t b u tte r in a p a n , a d d c h op p e d g a rlic , on ion , c a rrot, c e le ry s a u te u n til wilte d , Ad d c h op p e d m e a t a n d s a u té u n til wilte d

2 0 m in u te s 1 2 .4 5 - 1 3 .0 5

16 Ad d tom a to p a s te , re d win e , a n d d e m ig la c e . Se a s on with s &p n u tm e g a n d b a yle a f, b oil a n d s im m e r u n til d on e , c h e c k th e ta s te a n d th ic k n e s s . Se rve

h ot b olog n e s e s a u c e

3 0 m in u te s 1 3 .0 5 - 1 3 .3 5

17 Se rvin g th e re s u lts , Eva lu a tion a n d Cle a n in g Se c tion 5 5 M in u te s 1 3 .3 5 - 1 4 .3 0

Tota l Tim e 6 Hou rs 2 0 M in u te s

Price
Calculation

: Rp.43.100
■ Cost of goods sold.
: 50% × Rp.43.100 = Rp.21.550
■ Gross profit
: Rp.43.100 + Rp.21.550 =
■ Selling price
Rp.64.650
■ Tools and gas depreciation : 10% × Rp.43.100 =
4310
: 10% × Rp.43.100 = 4310
■ Labor
: Rp.21.560 – Rp.8620 =
■ Net profit. Rp.12.930
PRACTICE
RESULT
 ALAT
HIDANG
No Tools Name Unit Specification

1 Dinner plate 4 pcs Ceramic

2 Dessert plate 8 pcs Ceramic

3 Dinner Fork 4 pcs Stainless steel

4 Dinner Knife 4 pcs Stainless steel

5 Dessert Fork 8 pcs Stainless steel

6 Dessert Knife 4 pcs Stainless steel

7 Dessert Spoon 4 pcs Stainless steel

Media
Promosi
Media
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