COOKERY

Cookery Proses
 Raw Material  Presenting

 Washing  Serving

 Peeling

 Cutting

 Cooking

 Garnishing READY TO EAT

Raw Material
 Meat ( Beef,veal,lamb,Mutton,pork )
 Fish & Shellfish
 Vegetables
 Poultry & Games
 Herb & Spices
 Fruit
 Dairy product
Washing (cuci )
 Perendaman

 Air mengalir
 Di sikat
Cutting (potong)
 Jardiniere  Losange
 Julienne  Chiffonade
 Brunoise  Chopped
 Macedoine  Wedges
 Dice , Cube  Barel
 Paysanne  Chataox
 Concassee
 Slice
Sized of vegetable
cutting
 Jardiniere : 1 x 1 x 3 Cm

 Julienne : 1 x 1 Mm x 3 Cm
Sized of Vegetable
Cutting
 Brunoisse : 1 x 1 x 1 mm

 Macedoinne : 1 x 1 x 1 Cm
Sized of Vegetable
Cutting
 Dice , cube: 1/2 x 1/2 x ½ Cm

 Paysanne : 1 x 1 Cm x 1mm
Sized of Vegetable
Cutting
 Losange : 1 x 1 Cm x 1 mm
(belah ketupat)

 Chifonate : Potong tipis pada

selada
 Sized of vegetable
Cutting
 Chopped: Cacah
 Wedges : pot tomat pada
juring

 Barel : potongan seperti

Drum
Sized of Vegetable
Cutting

 Chatoux : potongan 1/2 barel

 Concasse : blanch tomato di
kupas, buang biji di cacah
kasar
 Slice : Iris tipis - tipis
Cooking
Used methode of cooking
 Dry heat Methods (memasak dgn
panas kering )
 Moist heat Methods (memasak
dgn panas basah )
 Cooking by FAT ( memasak dgn
minyak )
Dry heat Methods
Memasak panas kering

 Grilling ( memanggang dengan sumber panas dari

bawah,bahan dengan kisi2 / grill)
 Roasting & Baking (memanggang dng sumber
panas dari segala arah ,bahan berputar dengan
Oven)
 Broiling ( memanggang panas dari di atas makanan
yang di panggang disebut juga salamander )
 Griddling (memanggang sumber panas dibawah
makanan yg dipanggang tetapi ditutup dengan plat
datar . Contoh burger)
 Pan Broiling ( memanggang menggunakan Fry
pan panas tinggi . Contoh Flamming steak / flambe.
)
Moist heat cooking
Memasak menggunakan panas basah

 Blanching (merebus sebentar dgn tujuan

memudahkan proses selanjutnya –Quick Bubbling-)
 Boiling merebus dengan air mendidih quick
bubbling )
 Simering(merebus dgn air bergolak pelan – slow bubling-)
 Poaching (merebus slow bubbling air ditambah garam ,cuka)
 Braising (merebus dgn slow bubbling dan cairan lebih sedikit
dari juamlah bahan)
 Stewing ( merebus dgn slow bubbling dan cairan rata dengan
bahan )
 Steaming ( Memasak dengan uap / kukus )
Cooking by Oil
 Blanching / Pan Frying (menggoreng
sebentar untuk memudahkan proses selanjutnya )
 Sauteing ( menumis dgn minyak sedikit,sambil di
goyang pan yang digunakan )
 Deep fat frying ( menggoreng dgn minyak
banyak ,bahan sampai tenggelam pd minyak)
 Shallow frying /Pan frying(menggoreng
dengan minyak rata dengan pan yang digunakan )
 Stir – Frying ( Mentumis cepat cepat dengan
diaduk-aduk ; alatnya wok / chimese wok
Garnishing
 Syarat Garnish
 Simple ( mudah )

 Edible ( dapat dimakan )

 Suitable (cocok )

 Attractive ( menarik,cantik )
Presenting
 Maindish (makanan utama )
 Accompaniment ( penyerta )
 Pasta
 Vegetables
 Garnish ( hiasan)

 Condiment ( tomato & tabasco)

Serving
G : Greetting
 U : Usher

 E : Explain

 S : Service

 T : Taste
Make the complaint to be
COMPLIMENT

Buatlah keluhan
menjadi pujian
Thickening Agent
 Flour ( tepung )
 Egg (telur )

 Roux ( butter+tepung di panaskan)

 Beurmannie( butter + tepung )

 Liason (kuning telur + cream )

 Blood ( darah )
 The leading sauces
 Milk + White Roux = Bechamel sc
 White Stock + white Roux = Veloute
/ Blond Roux
Veal stock = Veal veloute
 Brown Stock + Brown Roux = Brown Sc. /
Espagnole
 Tomato & Stock + Roux = Tomato sc.
 Butter + Eggs Yolk = Hollandaise
bearnaise
Cold Sauces
 Butter + Chopped Parsley + lime
= Maitre d`Hotel
 Salad Oil + Eggs Yolk + Mustard,
Vinegar = Mayonnaise
Basic stock
 White Stock
 Chiken Stock
 Beef , Veal Stock

 FishStock
 Brown Stock
Prepared
Beef,Chicken Stock
 Blanch Bone ( started hot water )
 Washing
 Boiling (started cold water )
 Add Mire poix
 Simering
 Skiming
 Straining
 Used 60 minute After proses
Prepared
Fish Stock
 Sauted fish Bone
 Glace White wine
 Boiling ( started cold Water )
 Add Mire poix
 Skiming
 Straining
 used 30 minute after proses
Prepared
Brown Stock
 Saute beef bone until brown
 add Mire poix
 add Tomato paste
 add cold water or beef stock
 Boiling , add herb & spice
 Simering
 Straining
 Used 120 minute after proses
Function of the
Sauce
 add Flavour (menambah rasa )
 add Appearance (menambah
penampilan )
 add Gizi

 add kelembaban
Sauce
 Divided into 3 gpoups
 Color ( warna ) = white ,brown Sc
 Temperatur ( suhu ) = cold,hot Sc
 Main ingredient ( bahan dasar) =
Meat based Sc,oil or butter based
Sc
Basic sauce
 Brown sauce ( brown stock + roux )
 Demiglace (reduce brown sc sampai ½ bagian )
 Veloute ( stock + roux )
 Bechamel ( milk + roux )
 Tomato sauce( mr poix + tomato paste + tomato fresh + w
stock + flour )
 Compound butter sauce
 Holandaise sauce (reduce dari air + cuka + merica
hitam + shallot) + kuning telur ,dikocok + melted
butter diaduk sampai kental diatas bain marrie)
Sauce Turunan
 Demiglace
 Robert sauce ( D gce + onion
+ w.wine + mustrd + papper
+vinegrate)
 Madera Sauce (D gce + Shallot
+ wine madera
Demiglace
 Diable ( Dglce + vngrte + butter
+shallot + chilli )
 Piquante (Dglce + onion + w wine
+vngrte +petersaly + papper +
pickle + Taragon
 Mushroom (Dglce + shallot + w
wine + mushroom + cream )
Demiglace
 Chasseur (Dglce + shallot + mushroom
+ w wine + t concasse + chopped
taragon )
 Charcuterie (Dglce + 0nion + w wine +
mustrd + papper + pickle + vingrte)
 Zingara ( Dglce + mushroom + truffe +
ham + beef Ox tongue + madera wine)
 Red wine Sc ( Dglce + shallot + red wine
+ by leave + thyme )
Mayonnaise sc.
Disebut juga emulsionsc. Dibuat dari
50-80% salad Oil 12% Vinegar6-20% egg yolk - mustrad

Variasi dan Turunannya :

Remoulade sc = Myn + Caper + cucumber pikles +
chopped parsley + chevil
Tartar Sc.= Myn + Choped boild egg + Chopped
Onion + cucumber pikles + Choped boild egg
Andalouse Sc. = Myn + tomato + red Piemontos
Thousand Island = Myn + Choped boild egg +
Tomato Ketchup + Choped boild egg
Tomato sauce
 Americaine Sc ( Sc tomat + butter
dengan sari lobster )
 Italiaenne Sc (Sc tomat + slice
mushroom + shallot + ham + w wine +
chopped parsley + taragon + chervil )
 Spicy Sc (sc tomat + concasse +
green chilli + red chilli + mushroom +
beef ox tongue + chopped parsly )
Bechamel sauce
 Cream Sc ( bechamel + fresh cream )
 Mornay Sc ( bechamel + Chesse )

 Soubise ( bechamel + Onion )

 Mustard Sc ( bechamel + mustard )
 Horse radish Sc ( bechamel + horse
radish )
Veloute Sc
 Beef veloute (Veloute + beef stock )

 Allemande Sc( Beef veloute + cream +

kuning telur + lime juice )

 Mushroom Sc ( Allemande sc + slice

mushroom )
Veloute Sc
 Chicken Veloute : (roux + chicken
stock )
 Supreme ( chicken veloute + crean +
kuning telur +butter )
 Albufera ( Supreme + butter dengan rasa
pimentos )
Veloute Sc
 FishVeloute ( roux + fish stock )
 White wine Sc (fish veloute + cream +
w wine + kuning telur )
 Normandy Sc ( w wine sc + lobster +
truffe )
Holandaise
 Mouseline Sc ( hollandaise + cream )

 Richen Sc ( holandaise + mushroom +

shrimp + truffles )

 Maltaise Sc ( holandaise + air jeruk

+kulit jeruk diiris panjang )
Bernaise Sc
 Bernaise SC ( holandaise + chopped
taragon , parsley)
 Choron Sc (bernaise + tomato paste )
 Rachel Sc (bearnaise + tomatto paste +
beef stock )
 Foyot Sc ( bernaise + stock )
Soup
 Clear Soup 
1. Brouth & Bouillow Specialty Soup / Nasionality
2. Vegetable Soup soup
3. Consomme 1. Soto ayam Indonesia
Thick Soup 2. Bouillabaise soup France
1. Veloute Soup / Cream 3. Minestroine soup Italy
Soup 4. Chowder soup USA etc
2. Puree Soup
3. Bisques
4. Chowders
Komposisi Salad
Komposisi Soup
Main Course
Dessert