LAPORAN HASIL PRAKTIKUM

FOOD COMODITIES

Oleh :

Nama : Dinda Agnez Maudisty

NIM : 2222202009
Jurusan : Chef School
Kelompok : C3

D3 CHEF SCHOOL TAHUN AJARAN 2022/2023

UNIVERSITAS ASA INDONESIA (ASAINDO)
Jl H. Ahmad, Pahlawan Revolusi, Pondok Bambu, Jakarta Timur

Telp. (021) 8617965, Fax. (021) 8629471 Website: akpindo.ac.id E-mail: [email protected]
 LAPORAN PRAKTIK I
Pengenalan Bahan Pangan

No Nama Bahan No Nama Bahan No Nama Bahan

1 Kailan 26 Turmeric 51 Tomato paste
2 Chaisim 27 Ginger 52 Sweet soy sauce
3 Pokchoy 28 Aromatic ginger 53 Soy sauce
4 Spinach 29 Nutmeg 54 Oyster sauce
5 Coriander leaves 30 Candlenut 55 Fish sauce
6 Celery 31 Cumin 56 Tomato ketchup
7 Parsley 32 Corriander 57 Chili sauce
8 Iceburg Lettuce 33 Cardamom 58 Brown sugar
9 Curl Lettuce 34 Clove 59 Mustard
10 Champignon 35 Star anise 60 Sesame oil
11 Ear mushroom 36 Cinamon 61 Salt
12 Raddish 37 Penne 62 Palm oil
13 Cucumber 38 Fusilli 63 Thofu
14 Curry 39 Macaroni 64 White bread
15 Carrot 40 Spaghetti 65 Vinegar
16 Long bean 41 Fettucini 66 Chinesse cabage
17 Zuccini 42 Green peas 67 Lime
18 Egg plant 43 Ngohiong 68 Lemon grass
19 Garlic 44 Mayonnaise 69 Lime leaves
20 Onion 45 Coriander powder 70 Potato
21 Shallot 46 White peper powder 71 Sweet potato
22 Green chili 47 Strawberry jam 72 Been sprout
23 Thai chili 48 Pickles 73 Bell pepper
24 Red chili 49 Dry shrimp 74 Broccoli
25 Galangal 50 Black paper corn 75 Cauliflower
 BAB I
PRODUCT REPORT
A. Menu :
1. Fish stock
2. Brown stock
3. Chicken stock
4. Demiglace sauce
5. Bechamel sauce
6. Chicken velouté
7. Mayonnaise
8. Tar -tar sauce

B. Preparation
1. All Ingredients
No Ingredients Qtty No Ingredients Qtty
1 Chicken Bones 3 Kg 15 Nutmeg 1 gr
2 Veal Bones 5 Kg 16 Clove 1 gr
3 Fish Bones 3 Kg 17 Black pepper 3 gr
4 Water 27 L 18 Salt 50 gr
5 Onion 500 gr 19 L&P Sauce 2 tbsp
6 Leek 60 gr 20 Mustard 1 gr
7 Carrot 400 gr 21 Egg Yolk 1 Pc
8 Tomato Paste 750 gr 22 Flour 225 gr
9 Thyme 7 gr 23 Salad Oil 100 ml
10 Bayleaf 3 gr 24 Parsley 3 Gr
11 Butter 250 gr 25 Boiled White Egg 1 Pc
12 Cooking Cream 50 ml 26 Tabasco 2 Tbsp
13 Fresh Milk 200 ml 27 Tomato Ketchup 2 Tbsp
14 Lemon 1 Tbsp

2. All Utensil and Equipment

No Utensil & Equipment Spesification Qtty
1 Saute pan Stainless steel 3
2 Black pan Stainless steel 1
3 Stock pot Stainless steel 4
4 Bowl Stainless steel 5
5 Spoon Stainless steel 1
6 Oven Stainless steel 1
7 Stove Stainless steel 1
8 Cutting board Plastic 2
9 Container Stainless steel 6
10 Wooden spatula Wood 2
11 Ballon whisk Stainless steel 1
12 Knife Stainless steel 2
13 Ladle Stainless steel 4
C. Standart Recipe
1) Fish Stock

No Ingredients Qty /gr Qtty Uo Price/Kg Total

M
1 Fish bone 3 kg 3 Kg Rp 20.000,00 Rp 60.000,00
2 Water 6L 6 L - -
3 Onion 100 gr 0,1 Kg Rp 25.000,00 Rp 2.500,00
4 Carrot 100 gr 0,1 Kg Rp 30.000,00 Rp 1.500,00
5 Leek 50 gr 0,05 Kg Rp 30.000,00 Rp 1.500,00
6 Salt 10 gr 0,01 Kg Rp 12.000,00 Rp 120,00
7 Pepper 6 gr 0,006 Kg Rp 28.000,00 Rp 168,00
Total Rp 65.788,00

2) Brown Stock

No Ingredients Qty Qtty UoM Price/Kg Total

/gr
1 Veal Bones 5 kg 5 Kg Rp 46.000,00 Rp 230.000,00
2 Water 15 L 15 Kg - -
3 Onion 150 gr 0,15 L Rp 25.000,00 Rp 3.750,00
4 Carrot 300 gr 0,30 Kg Rp 30.000,00 Rp
9000,00
5 Leek 50 gr 0,50 Kg Rp 30.000,00 Rp
15.000,00
6 Tomato Paste 250 gr 0,25 Kg Rp 60.000,00 Rp
15.000,00
7 Salt 30 gr 0,03 Kg Rp 12.000,00 Rp
360,00
8 Pepper 2 gr 0,002 Kg Rp 28.000,00 Rp 56,00
9 Thyme 2 gr 0,002 Kg Rp 200.000,00 Rp
400,00
10 Celery 5 gr 0,005 Kg Rp 26.000,00 Rp 130,00
Total Rp 273.696,00

3) Chicken Stock

No Ingredients Qty/gr Qtty UoM Price/Kg Total

1 Chicken bones 3 Kg 3 Kg Rp 15.000,00 Rp 45.000,00
2 Water 6L 6 L - -
3 Carrot 100 gr 0,1 Kg Rp30.000,00 Rp 3.000,00
4 Onion 300 gr 0,3 Kg Rp25.000,00 Rp 7.500,00
5 Leek 50 gr 0,05 Kg Rp30.000,00 Rp 1.500,00
6 Thyme 2 gr 0,002 Kg Rp200.000,00 Rp 200,00
7 Bayleaf 2 gr 0,002 Kg Rp150.000,00 Rp 300,00
8 Salt 10 gr 0,01 Kg Rp12.000,00 Rp 120,00
9 Pepper 6 gr 0,006 Kg Rp28.000,00 Rp 168,00
Total Rp 57.988,00

4) Demiglace Sauce
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Brown stock 400 ml 0,4 L - -
2 Butter 150 gr 0,15 Kg Rp 167.000,00 Rp 25.050,00
3 Flour 150 gr 0,15 Kg Rp 12.000,00 Rp 1.800,00
4 Tomato paste 50 gr 0,05 Kg Rp 60.000,00 Rp 3.000,00
5 Thyme 2 gr 0,002 Kg Rp 200.000,00 Rp 400,00
6 Bayleaf 2 gr 0,002 Kg Rp 150.000,00 Rp 300,00
7 Rosemary 2 gr 0,002 Kg Rp 195.000,00 Rp 390,00
8 Salt 5 gr 0,005 Kg Rp 12.000,00 Rp 60,00
9 Papper 5 gr 0,005 Kg Rp 28.000,00 Rp 140,00
Total Rp 31.140,00

5) Bechamel Sauce
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Chicken stock 400 ml 0,4 L - -
2 Butter 100 gr 0,1 Kg Rp 167.000,00 Rp 16.700,00
3 Flour 50 gr 0,05 Kg Rp 12.000,00 Rp 600,00
4 Fresh milk 200 ml 0,2 L Rp 24.000,00 Rp 4.800,00
5 Nutmeg 1 gr 0,001 Kg Rp 164.000,00 Rp 164,00
6 Onion 20 gr 0,02 Kg Rp 25.000,00 Rp 500,00
7 Clove 3 gr 0,003 Kg Rp 130.000,00 Rp 390,00
8 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
Total Rp 23.190,00

6) Chicken Velouté Sauce

No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Chicken stock 400 ml 0,4 L - -
2 Butter 150 gr 0,15 Kg Rp 167.000,00 Rp 25.050,00
3 Flour 150 gr 0,15 Kg Rp 12.000,00 Rp 1.800,00
4 Bayleaf 1 gr 0,001 Kg Rp 150.000,00 Rp 150,00
5 Salt 5 gr 0,005 Kg Rp 12.000,00 Rp 60,00
6 Pepper 5 gr 0,005 Kg Rp 28.000,00 Rp 140,00
Total Rp 27.200,00

7) Mayonnaise
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Egg Yolk 16 gr 0,016 Kg Rp 24.000,00 Rp 384,00
2 Salad Oil 100 ml 0,1 L Rp 40.000,00 Rp 4.000,00
3 Mustard 2 gr 0,002 Kg Rp 84.000,00 Rp 168,00
 4 L&P Sauce 3 gr 0,003 Kg Rp 78.600,00 Rp 235,80
5 Lemon 15 ml 0,015 Kg Rp 30.000,00 Rp 450,00
6 Salt 2 gr 0,002 Kg Rp 12.000,00 Rp 24,00
7 Pepper 2 gr 0,002 Kg Rp 28.000,00 Rp 56,00
Total Rp 5.317,80
8) Tar-Tar Sauce
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Mayonnaise 200 gr 0,2 Kg - -
2 Tabasco 37 gr 0,037 Kg Rp 74.000,00 Rp 2.738,00
3 Tomato ketchup 37 gr 0,037 Kg Rp 18.000,00 Rp 666,00
4 Onion 20 gr 0,02 Kg Rp 30.000,00 Rp 600,00
5 Boiled white egg 16 gr 0,016 Kg Rp 24.000,00 Rp 384,00
6 Parsley 3 gr 0,003 Kg Rp 55.000,00 Rp 165,00
7 Gherkin 15 gr 0,015 Kg Rp 83.000,00 Rp 1.245,00
Total Rp 5.798,00

D. Mise en Place
1) Fish stock

2) Brown stock
 3) Chicken stock

4) Demiglace sauce

5) Bechamel sauce

6) Chicken velouté

7) Mayonnaise
8) Tar-tar sauce

1. Work flow
1.) Fish Stock
a. Wash the bone in water.
b. Place bone in a stock pot &
blanch it.
c. Simmer for 4 hours. Remove
scumbs as it accumulates.
d. Skim and strain.

2.) Brown Stock

a. Place bone in a roasting pan.
b. Brown in oven at 140˚C.
 c. Turn bones accasionally to brown evenly.
d. Mirepoix is added to partially brown bones and both together are browned to
the final stage. The tomato is added.
e. Deglace with small amount of water
f. When reduce, add remaining water and salt. Simmer
g. Simmer for 5-6 minutes.
h. Strain and skim of the fat.

3.) Chicken Stock

a. Wash bone in cold water.
b. Place bones in a stock pot & blanch it.
c. Drain
d. Cover bones with cold water. Add bouquet garni and spice.
e. Simmer for 1-2 hours, remove the scum as it accumulates.
f. Strain trough the cheese cloth.

4.) Demiglace Sauce

a. Place bones in a roasting pan. Brown in 140˚C.
b. Turn bones accasionally to brown evenly.
c. Mirepoix is added to partially brown bones and both together to final stage.
d. The tomato paste is added.
e. Drain fat from the pan.
f. Deglace with red wine.
g. Flour is added when the bones is brown.
h. Place the bone in the stock pot. Cover with water.
i. Strain through the cheese cloth.

5.) Bechamel Sauce

a. Boil milk, onion, clove and bay leaf.
b. Melt the butter then add the flour.
c. Enter the boil milk, stir until the flour doesn’t clot.
d. Seasoning with salt, pepper and nutmeg.

6.) Fish Veloute Sauce

a. Melt the butter and then add the flour.
b. Next, add the Fish stock then stir.
c. And then seasoning.

7.) Mayonnaise
a. Whip the egg yolk and mustard using whisk they’re thoroughly beaten.
b. Add the oil very slowly, as little as a drop at a time.
c. When the emulsion starts to form, add the oil a little more quickly, but keep it
at a fairly moderate stream.
d. Slowly pour in the lemon juice, both to add a bit of tang as well as to achieve
the right consistency.
 8.) Tar-Tar Sauce Mixed all ingredients well

2. JOBDESK
o Prepare all Ingredients
o Prepare all kitchen equipment and utensils
o Measure Ingredients
o Cutting, Peeling, Trimming, and washing vegetables
o Add Seasoning
o Cooking
o Platting
o Evaluation
o Clear Up

3. Design Product

4. Evaluasi
 Brown stock masih kurang pekat dan jernih
 Chicken and fish stock masih berminyak
 Saat memberi seasoning pada mayonnaise sebaiknya dilarutkan terlebih
dahulu
 BAB II
PRODUCT REPORT 2

A. Menu
1. Cream corn soup
2. Soto Bandung
3. Puree pumpkin soup
4. Capcay
5. Potato gratin

B. Preparation
1. All Ingredients
No Ingredient Qtty No Ingredients Qtty
1 Sweet corn 200 gr 23 Chinnese cabbage 100 gr
2 Chicken stock 800 ml 24 Caisim 70 gr
3 Cooking cream 100 ml 25 Cauliflower 70 gr
4 Garlic 100 gr 26 Meatball 100 gr
5 Onion 150 gr 27 Chicken breast 70 gr
6 Shallots 10 gr 28 Leek 450 gr
7 Salt 12 gr 29 Oyster sauce 50 gr
8 Pepper 12 gr 30 Sugar 15 gr
9 Water 1L 31 Potato 3 gr
10 Beef Tenderloin 375 gr 32 Flour 2 pcs
11 Vegetable oil 10 ml 33 Milk 8 gr
12 Turnips 75 gr 34 Nutmeg 200 ml
13 Galangal 8 gr 35 Parmesan 2 gr
14 Lemongrass 2 gr 36 Mozzarella 100 gr
15 Lime leaves 1 gr 37 Parsley 4 gr
16 Bayleaf 1 gr 38 Apple 100 gr
17 Soya bean 5 gr 39 Celery 30 gr
18 Lime 3 gr 40 Pineapple 1 pc
19 Emping 5 gr 41 Mayonnaise 100 gr
20 Pumpkin 250 gr 42 Curly lettuce 3 pcs
21 Margarine 5 gr 43 L&P Sauce 2 tsp
22 Carrot 100 gr
 2. All Equipment and utensil
No Utensil & equipment spesification Qtty
1 Cutting board Plastic 1
2 Knife Stainless steel 1
3 Strainer Stainless steel 1
4 Wooden spatula Wood 2
5 Ladle Stainless steel 3
6 Saute pan Stainless steel 4
7 Stock pot Stainless steel 3
8 Bowl Stainless steel 5
9 Plate Porcelain 13
10 Tray Stainless steel 1
11 Measuring jug Plastic 1
12 Blender Glass 1
13 Spoon & Fork Stainless steel 1
14 Peeler Stainless steel 1

C. Standart Recipe

1. Cream corn soup

No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Sweet corn 200 gr 0,2 Kg Rp 26.900,00 Rp 5.380,00
2 Chicken stock 300 ml 0,3 L - -
3 Cream 100 ml 0,1 Kg Rp105.000,00 Rp 10.500,00
4 Garlic 5 gr 0,005 Kg Rp 80.000,00 Rp 400,00
5 Onion 75 gr 0,075 Kg Rp 25.000,00 Rp 1.875,00
6 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
7 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
Total Rp 18.275,00

2. Soto Bandung
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Water 1000ml 1 L - -
2 Beef Tenderloin 375 gr 0,375 Kg Rp 140.000,00 Rp 10.500,00
3 Vegetable oil 5 ml 0,005 L Rp 19.000,00 Rp 95,00
4 Raddish 75 gr 0,075 Kg Rp 13.200,00 Rp 330,00
5 Garlic 25 gr 0,025 Kg Rp 80.000,00 Rp 2.000,00
6 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
7 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
8 Galangal 8 gr 0,008 Kg Rp 20.000,00 Rp 160,00
9 Lemongrass 8 gr 0,008 Kg Rp 21.000,00 Rp 168,00
10 Lime leaves 1 gr 0,001 Kg Rp 27.000,00 Rp 27,00
11 Bayleaf 1gr 0,001 Kg Rp 150.000,00 Rp 150,00
12 Shallot 10 gr 0,01 Kg Rp 26.000,00 Rp 260,00
13 Soya bean 5 gr 0,005 Kg Rp 16.000,00 Rp 80,00
 14 Lime 3 gr 0,003 Kg Rp 20.000,00 Rp 60,00
15 Emping 5 gr 0,005 Kg Rp 124.600,00 Rp 623,00
Total Rp 14.579,40

3. Puree Pumpkin Soup

No Ingredients Qty/gr Qtty Uo Price / Kg Total
M
1 Pumpkin 250 gr 0,25 Kg Rp 60.000,00 Rp 15.000,00
2 Chicken stock 500 ml 0,5 L - -
3 Garlic 5 gr 0,005 Kg Rp 80.000,00 Rp 400,00
4 Onion 75 gr 0,075 Kg Rp 25.000,00 Rp 1.875,00
5 Margarine 5 gr 0,005 Kg Rp 81.500,00 Rp 407,50
6 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
7 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
8 Oil 5 ml 0,005 L Rp 19.000,00 Rp 95,00
Total Rp 17.897,50

4. Capcay
No Ingredients Qty/gr Qtty UoM Price / Kg Total
1 Carrot 100 gr 0,1 Kg Rp 15.500,00 Rp 1.550,00
2 Chinese cabbage 100 gr 0,1 Kg Rp 15.000,00 Rp 1.500,00
3 Baby corn 70 gr 0,07 Kg Rp 14.000,00 Rp 980,00
4 Caisim 70 gr 0,07 Kg Rp 12.000,00 Rp 840,00
5 Cauliflower 100 gr 0,1 Kg Rp 36.900,00 Rp 3.690,00
6 Meatball 70 gr 0,07 Kg Rp 80.000,00 Rp 5.600,00
7 Chicken breast 150 gr 0,015 Kg Rp 40.000,00 Rp 600,00
8 Leek 50 gr 0,05 Kg Rp 30.000,00 Rp 1500,00
9 Vegetable oil 5 ml 0,005 L Rp 19.000,00 Rp 95,00
10 Onion 25 gr 0,025 Kg Rp 25.000,00 Rp 625,00
11 Garlic 15 gr 0,015 Kg Rp 80.000,00 Rp 1.200,00
12 Oyster sauce 10 ml 0,01 Kg Rp 112.200,00 Rp 1,122,00
13 Sugar 3 gr 0,003 Kg Rp 15.000,00 Rp 45,00
14 Salt 3gr 0,003 Kg Rp12.000,00 Rp 36,00
15 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
Total Rp 19.467,00

5. Potato Gratin
No Ingredients Qty/gr Qtty Uo Price / Kg Total
M
1 Potato 200 gr 0,2 Kg Rp 26.900,00 Rp 5.380,00
2 Butter 15 gr 0,015 Kg Rp 167.000,00 Rp 2.505,00
3 Flour 8 gr 0,008 Kg Rp 12.000,00 Rp 96,00
4 Milk 200 ml 0,2 L Rp 24.000,00 Rp 4.800,00
 5 Nutmeg 5 gr 0,005 Kg Rp 164.000,00 Rp 820,00
6 Parmesan 100 gr 0,1 Kg Rp 225.000,00 Rp 22.500,00
7 Mozzarella 100 gr 0,1 Kg Rp 64.500,00 Rp 6.450,00
8 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
9 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
10 Parsley 1 gr 0,001 Kg Rp 55.000,00 Rp 55,00
Total Rp 42.726,00

6. Chicken Hawaian Salad

No Ingredients Qty/gr Qtty Uo Price / Kg Total

M
1 Chicken breast 300 gr 0,3 Kg Rp 40.000,00 Rp 12.000,00
2 Apple 100 gr 0,1 Kg Rp 30.000,00 Rp 3.000,00
3 Celery 30 gr 0,03 Kg Rp 35.000,00 Rp 1.050,00
4 Pineapple 500 gr 0,5 Kg Rp 15.000,00 Rp 7.500,00
5 Mayonnaise 100 gr 0,1 Kg Rp 25.900,00 Rp 2.590,00
6 Curly lettuce 100 gr 0,1 Kg Rp 33.000,00 Rp 3.300,00
7 Salt 3 gr 0,003 Kg Rp 12.000,00 Rp 36,00
8 Pepper 3 gr 0,003 Kg Rp 28.000,00 Rp 84,00
9 L&P sauce 3 gr 0,003 Kg Rp 78.600,00 Rp 235,80
Total Rp 29.795,80

D.

Mise en Place
1.

Cream Corn Soup

2. Soto Bandung

3.

Puree Pumpkin Soup

 4. Capcay

5. Potato Gratin

6. Hawaian Salad

E. Work flow

1.) Cream Corn Soup

a. Peel the corn, Boil it with chicken stock until ripe and set aside corn and the
stock.
b. Blend the corn. Saute garlic and onion and ppur in the blended corn, add
chicken stock, cream and season with salt and pepper

2.) Soto Bandung

a. Boil beef until tender, remove the stock
b. Cut beef into dice
c. Saute all spices until golden brown, pour the stock
d. Bring to a boil, beef and turnips, and seson to taste

3.) Puree Pumpkin Soup

a. Bake the oil and salt covered pumpkin until soft (10-15’), remove the skin.
b. Saute garlic and onion with margarine
c. Add the pumpkin in, chicken stock and seasons, lastly blend until smooth

4.) CapCay
a. Blanch Carrot, cauliflower,and baby corn
b. Saute garlic, chicken breast until brown then add meatballs
c. Add blanched vegetables, add Chinese cabbage and chaisim
d. Seasoning with oyster sauce.
5.) Potato Gratin
a. Make Bechamel Sauce
b. Blanch the potato
c. Layer one by one in aluminium foil
( Potato-Bechamel Sauce-Parmesan-Mozarella)
d. Bake at 180℃ until golden brown

6.) Chicken Hawaiian Salad

a. Cut the boiled chicken, apple, and pineapple into dice
b. Slice celery stick more less than 1 cm
c. Remove the excess water from the ingredients with paper towel
d. Make the dressing, mixed mayonnaise, cream, salt, pepper and L&P Sauce
e. Mix the dressing with main ingredients
f.Make a bowl with pineapple
g. Put a curly lettuce onto the pineapple as a underliner
h. Put the body salad into the bowl of pineapple and garnish.

F. JOBDESK

 Prepare all ingredients

 Prepare all kitchen equipment and utensils
 Measure the ingredients
 Cutting, Peeling, Trimming, and Washing vegetable
 Cooking
 Platting
 Evaluation
 Clear Up

G. Design Product

1. Cream corn soup

2. Soto Bandung

3. Puree Pumpkin Soup

4. Capcay
 5. Potato Gratin

6. Hawaian Salad

H. Evaluation
 Cream Corn Soup rasanya sudah pas, warna dan tekstur juga sudah pas
 Soto Bandung rasanya kurang asin, sedikit lebih berminyak,kurang jernih
 Puree Pumpkin rasa dan teksturnya sudah baik
 Potato Gratin rasanya kurang keluar ,tetapi potongan kentang dan
kematangan nya sudah baik
 Chicken Hawaiian Salad dari rasa dan penampilannya sudah baik