PERENCANAAN KERJA PENGOLAHAN MAKANAN
TAHUN
2014/ 2015
PERENCANAAN, PENGOLAHAN, PENATAAN
DAN
PELAYANAN
MAKANAN CONTINENTAL
Disusun
Oleh :
NAMA : Anugrah
NIS : 10005
KELAS :
XII
BIDANG KEAHLIAN : JASA BOGA
PROGRAM KEAHLIAN : PARIWISATA
PEMERINTAH KABUPATEN SEMARANG
DINAS PENDIDIKAN DAN KEBUDAYAAN
SEKOLAH MENENGAH KEJURUAN NEGERI 1 BAWEN
Jl. Kartini No. 119 Bawen, Kab.Semarang,
Telp/ Fax. (0298) 591284
TAHUN 2050/ 2050
A.
DESAIGN
MENU
MENU
1.
APPETIZER : FRESH FRUIT SALAD WITH
MAYONAISE
SAUCE AND THOUSAND – ISLAND SAUCE
2.
SOUP : SWEET POTATOS
SOUP
3.
MAIN
COURSE : CHEESE STUFFED
CHICKEN BREAST WITH
VELOUTE SAUCE AND AURORA SAUCE
4.
DESSERT : PIE JELLY FRUIT WITH
STRAWBERRY
SAUCE AND MANGGO SAUCE
B.
QUALIFICATION
PRICE
1.
Fresh
Fruit Salad With Mayonaise Sauce And
Thousand – Island Sauce
|
No
|
Inggredient
|
Spesification
|
Price
|
Unit
Price
|
Actual
Price
|
|
1
|
Kiwi
|
Fresh
|
½ Fruit
|
Rp 4,000
|
Rp 2,000
|
|
2
|
Pineaplle
|
Fresh
|
1 pcs
|
Rp 2,500
|
Rp 1,500
|
|
3
|
Strawberry
|
Fresh
|
5 Fruit
|
Rp 5,000
|
Rp 2,500
|
|
4
|
Rod Wine
|
Fresh
|
5 Fruit
|
Rp 2,000
|
Rp 2,500
|
|
5
|
Apple
|
Fresh
|
1 Fruit
|
Rp 2,500
|
Rp 1,000
|
|
6
|
Egg
|
Grain
|
1 Item
|
Rp 3,000
|
Rp 2,500
|
|
7
|
Lemon
|
Fresh
|
1 Fruit
|
Rp 3,000
|
Rp 1,500
|
|
8
|
Salt
|
Powder
|
½ Tsp
|
Rp 3,000
|
Rp 200
|
|
9
|
Paper
|
Powder
|
½ Tsp
|
Rp 3,000
|
Rp 300
|
|
10
|
Tomato Sauce
|
Semi Liquid
|
2 Tbs
|
Rp 1,000
|
Rp 500
|
|
11
|
Mustard
|
Semi Liquid
|
½ Tsp
|
Rp 5,000
|
Rp 500
|
|
|
TOTAL
|
|
|
|
Rp 15,000
|
QUALIFICATION
PRICE
Qualification : Rp 15,000
Ø Depreciation 10% :
Rp
150
Ø Labor 10% :
Rp
150
Ø 
Fuel 10% :
Rp
225 +
Fuel 10% :
Rp
225 +
Ø Basic Cost : Rp 15,525
Ø Profit 20% : Rp 300
Ø Total : Rp 15,825 : 3 = Rp.5.275 (5.500)
Ø Each poorcion of the price : Rp. 5.500
2. SWEET POTATOS SOUP (CREAM SOUP)
|
No
|
Inggredient
|
Spesification
|
Price
|
Unit
Price
|
Actual
Price
|
|
1
|
Sweet Potato
|
Fresh
|
1 Fruit
|
Rp 4,000
|
Rp
2,000
|
|
2
|
Salt
|
Powder
|
½ Tbs
|
Rp 3,000
|
Rp
500
|
|
3
|
Paper
|
Powder
|
½ Tbs
|
Rp 3,000
|
Rp
500
|
|
4
|
White Stuck
|
Liquid
|
500 ml
|
Rp 2,000
|
Rp
1,000
|
|
5
|
Patosolly
|
Fresh
|
1 Pcs
|
Rp 7,000
|
Rp
500
|
|
6
|
Onion
|
Fresh
|
1 Fruit
|
Rp 5,000
|
Rp
1,000
|
|
7
|
Sugar
|
Powder
|
½ Tbs
|
Rp 1,500
|
Rp
1,500
|
|
8
|
Margarine
|
Semi Liquid
|
30 gr
|
Rp 3,000
|
Rp
1,000
|
|
9
|
UHT Milk
|
Packiging
|
200 ml
|
Rp 4,000
|
Rp
4,000
|
|
|
TOTAL
|
|
|
|
Rp
12,000
|
QUALIFICATION
PRICE
Qualification : Rp 12,000
Ø Depreciation 10% : Rp 1 200
Ø Labor 10% :
Rp 1 200
Ø Fuel 10% : Rp 1 800 +
Fuel 10% : Rp 1 800 +
Ø Basic Cost : Rp 16,200
Ø Profit 20% :
Rp 2 400
Ø Total : Rp 18,600
: 3 = Rp.6.200 (6.500)
Ø Each poorcion of the price : Rp. 6.500
3.
Cheese
Stuffed Chicken Breast With Veloute Sauce And Aurora Sauce
|
No
|
Inggredient
|
Spesification
|
Price
|
Unit
Price
|
Actual
Price
|
|
1
|
Chicken broast
|
Fresh
|
200 gr
|
Rp
3,000
|
Rp
1,000
|
|
2
|
Slabs of Cheese
|
Solid
|
30 gr
|
Rp
3,000
|
Rp
1,000
|
|
3
|
Egg
|
Grain
|
1 Grain
|
Rp
5,000
|
Rp
2,000
|
|
4
|
Whoat Flour
|
Powder
|
50 gr
|
Rp
8,000
|
Rp
2,000
|
|
5
|
Bread Crumb
|
Powder
|
150 gr
|
Rp
8,000
|
Rp
2,000
|
|
6
|
Salt
|
Powder
|
7 Tbs
|
Rp
3,000
|
Rp
500
|
|
7
|
Paper
|
Powder
|
5 Tbs
|
Rp
3,000
|
Rp
500
|
|
8
|
Carrot
|
Fresh
|
1 Pcs
|
Rp
4,000
|
Rp
2,000
|
|
9
|
Onion
|
Fresh
|
1 Psc
|
Rp
3,000
|
Rp
3,000
|
|
10
|
Potatoes
|
Fresh
|
1 psc
|
Rp
4,000
|
Rp
2,000
|
|
11
|
Garlic
|
Fresh
|
½ Psc
|
Rp
15,000
|
Rp
1,000
|
|
12
|
Liquid Milk
|
Liquid
|
1 Box
|
Rp
4,000
|
Rp
4,000
|
|
13
|
Sauce Tomato
|
Semi Liquid
|
2 Tbs
|
Rp
1,000
|
Rp
500
|
|
|
TOTAL
|
|
|
|
Rp
21,500
|
QUALIFICATION
PRICE
Qualification : Rp 21,500
Ø Depreciation 10% : Rp 2 150
Ø Labor 10% :
Rp 2 150
Ø Fuel 10% : Rp 3 225 +
Fuel 10% : Rp 3 225 +
Ø Basic Cost : Rp 29,025
Ø Profit 20% :
Rp 4 300
Ø Total : Rp 33,325
: 3 = Rp.11.108 (12.000)
Ø Each poorcion of the price : Rp. 12.000
4.
Pie
Jelly Fruit With Strawberry Sauce And
Manggo Sauce
|
No
|
Inggredient
|
Spesification
|
Price
|
Unit
Price
|
Actual
Price
|
|
1
|
Flour
|
Powder
|
200 gr
|
Rp
9,000
|
Rp
3,000
|
|
2
|
Salt
|
Powder
|
50 gr
|
Rp
500
|
Rp
500
|
|
3
|
Egg
|
Grain
|
2 grain
|
Rp
3,600
|
Rp
3,600
|
|
4
|
Margarine
|
Semi Liquid
|
110 gr
|
Rp
5,000
|
Rp
2,500
|
|
5
|
Strawberry
|
Fresh
|
5 pcs
|
Rp
5,000
|
Rp
2,500
|
|
6
|
Kiwi
|
Fresh
|
½ pcs
|
Rp
4,000
|
Rp
2,000
|
|
7
|
Pasta Jelly
|
Powder
|
1 sachet
|
Rp
3,000
|
Rp
3,000
|
|
8
|
Manggo
|
Fresh
|
1 pcs
|
Rp
6,000
|
Rp
2,500
|
|
9
|
Maizena Sugar
|
Fresh
|
110 gr
|
Rp
12,000
|
Rp
4,500
|
|
|
TOTAL
|
|
|
|
Rp
24,100
|
QUALIFICATION
PRICE
Qualification : Rp 24,100
Ø Depreciation 10% : Rp 2 410
Ø Labor 10% :
Rp 2 410
Ø Fuel 10% : Rp 3 615 +
Fuel 10% : Rp 3 615 +
Ø Basic Cost : Rp 32.535
Ø Profit 20% :
Rp 4 820
Ø Total : Rp 37.355
: 3 = Rp.12.451 (12.500)
Ø Each poorcion of the price : Rp. 12.500
C.
LIST
OF TOOLS
1. EQUIPMENT
|
No
|
Tools Name
|
Spesification
|
Total
|
Information
|
|
1.
|
Cutting
Board
|
Plastic
|
1
|
For the best cut
|
|
2.
|
Knife
|
Stainlesstel
|
3
|
For
the cut
|
|
3.
|
Stock
Pot
|
Stainlesstel
|
2
|
For
the boiling
|
|
4.
|
Frying
Pan
|
Stainlesstel
|
2
|
To
drain
|
|
5.
|
Slove
|
Stainlesstel
|
3
|
To
stir
|
|
6.
|
Pan
|
Stainlesstel
|
2
|
To
frying
|
|
7.
|
Spoon
|
Stainlesstel
|
4
|
To
taste
|
|
8.
|
Bowl
|
Chinesse Ware
|
2
|
To making the
mayonnaise sauce
|
|
9.
|
Plate
|
Stainlesstel
|
4
|
For
a precentation
|
|
10.
|
Ballon
Wish
|
Stainlesstel
|
1
|
To making the
mayonnaise sauce
|
|
11.
|
Lidle
Soup
|
Stainlesstel
|
1
|
To
stir the white stock
|
|
12.
|
Food
Tank
|
Stainlesstel
|
2
|
To
clamp
|
|
13.
|
Teflon
|
Stainlesstel
|
2
|
For
sautéing
|
|
14.
|
Spatula
|
Stainlesstel
|
2
|
For stir
|
|
15.
|
Blender
|
Electric
|
1
|
|
|
16.
|
Piping Bagg
|
Plastic
|
1
|
To making
garnish from butter cream
|
|
17.
|
Piller
|
Stainlesstel
|
1
|
To feel the
ingredients
|
2. DISPLAY TOOLS
|
NO
|
Food Name
|
Tools
|
Specification
|
Total
|
|
1
|
Fresh
Fruit Salad With Mayonaise Sauce And
Thousand – Island Sauce
|
·
Dinner
Plate
·
Dinner
Fork
·
Dessert
Knife
|
·
Porselin
·
Stainless
stell
·
Stainless
stell
|
3
3
3
|
|
2
|
Sweet
Potatos Soup
|
·
Saucer
·
Saup
cup
·
Soup
Spoon
|
·
Porselin
·
Porselin
·
Stainless
stell
|
3
3
3
|
|
3
|
Cheese
Stuffed Chicken Breast With Veloute Sauce And Aurora Sauce
|
·
Dinner
plate
·
Dinner
Fork
·
Dinner
Knife
|
·
Porselin
·
Stainless
stell
·
Stainless
stell
|
3
3
3
|
|
4
|
Pie
Jelly Fruit With Strawberry Sauce And
Manggo Sauce
|
·
Dessert
Spoon
·
Dessert
Plate
|
·
Stainless
·
Porselin
|
3
3
|
3. LINEN
|
No
|
Equipment
|
Spesification
|
Total
|
Information
|
|
1.
|
Mantol
|
Cloth
|
1
|
School
|
|
2.
|
Table
Cloth
|
Cloth
|
1
|
School
|
|
3.
|
Slip
Cloth
|
Cloth
|
1
|
School
|
|
4.
|
Skriting
|
Cloth
|
1
|
School
|
|
5.
|
Napkin
|
Cloth
|
1
|
School
|
4. DISPLAY TABLE AND ACCESORIES
|
No
|
Equipment
|
Spesification
|
Total
|
Information
|
|
1
|
Table
|
Wood
|
4
|
School
|
|
2
|
Flower
Vas
|
Porselin
|
1
|
School
|
|
3
|
Flower
|
Fresh
|
4
|
Self
|
|
4
|
Card
Menu
|
Papor
|
1
|
Self
|
|
5
|
Table
Number
|
Papor
|
1
|
School
|
|
6
|
Statue
|
Cloth
|
1
|
Self
|
D.
RECIPE
1. Fresh Fruit Salad With Mayonaise
Sauce And Thousand – Island Sauce Inggredient :
·
Kiwi ½ pcs
·
Pineapple
1 pcs
·
Strawberry
5 pcs
·
Rod wine 5
pcs
·
Apple 1 fruit
How
to Make :+
·
First
wash all the ingredients to clean
·
Second
Fruit peel then cut into small squares like dize size (1x1 cm)
·
Sudl
put it on a plate and serve while still ould along sauce
Ingredient Sauce Mayonaise
·
Egg
½ yolk
·
Warm
water
·
Salt
·
Paper
sec
·
Lime
scc
·
Salad
oil 50 ml
·
Mustard
1 sdt
·
Lemon
juice
How
To Make :
1. Beat the egg yolks using ballon
wish until fluffy
2. Add the mustard, beat ayam, add
salad all warm water gradually whisk continuously until white, add lemon, salt
and paper
3. White if too thick add can warm
water little by little last seasan
Sauce
Thousand Island : - Mayonaise
· Tomato Sauce
How
To Make :
1. Mixed with tomato sauce mayonaise
2. SWEET POTATOS SOUP (CREAM SOUP)
Ingredient
:
·
Sweet
Potatos 1 pcs
·
Salt ½ tbs
·
Papper
½ tbs
·
White
stock 500ml
·
Patorsolly
1 pcs
·
Onion
1 fruit
·
Sugar
½ tbs
·
UHT
Milk 250 ml
How
to Make :
1.
Saute
the onion in the margarine
2.
Filst
bolled potatoes and smooth blender
3.
Enter
the already delicate sweet potatoes sautéed onions
4.
White
insert stock, sugar, paper, salt, UHT Milk, wheat flour
5.
Stir
until mixed all the ingredients and serve while still warm.
3.
Cheese
Stuffed Chicken Breast With Veloute Sauce And Aurora Sauce
Inggredient
:
·
Chicken
breasts (halved) 200 gr
·
Slabs
of cheese 30 gr
·
Egg 1 grain
·
Wheat
flour 50 gr
·
Broad
crumb 150 gr
·
Salt
7 tbs
·
Papper 5 tbs
·
Carrot
1 pcs
·
Onion 1 pcs
How
To Make :
1. Chicken fillet seasoned let stand 10 minutes.
2. In a position to glue the cheese a
sheet torn flesh and then close back the chicken moat.
3. Sprinkle the meat with flour then
wet with egg
4. Roll in broad crumbs and and fried
until golden browned.
Veloute Sauce
Ingredient
:
·
White
roux
·
Garlic
·
Liquid
milk
·
Salt
and paper
·
White
stock
How
To Make :
1. Heat the margarine, add garlic
sauté until fragrant.
2. Enter sauté flour should be no
sense of flour.
3. Milk and white stock enter stir not
until there are lumps of flour
Aurora Sauce
Ingredients :
·
Veloute
sauce
·
Sauce
tomato
How
To Make
1. Veloute sauce mixed with tomato
sauce.
4.
Pie
Jelly Fruit With Strawberry Sauce And
Manggo Sauce
Ingredient
:
·
Flour 200 gr
·
Salt 50 gr
·
Egg
yolks 1 egg
·
Margarine 100 gr
·
Water
Garnish
·
Strawberry 5 pcs
·
Kiwi ½ pcs
·
Pasta
jelly 1 pack
Sauce
Strawberry
·
Strawberry
·
Sugar
·
Water
Sauce
Manggo
·
Manggo
·
Sugar
·
Water
How
To Make
1. Mix the sugar, egg and salt and
stir woll with a knife.
2. Input margarine stir until flour
dough covered margarine.
3. Add the eggs, water ice mix well
formed
4. Tast 30 minutes in trimmed in roll
put on the mold in margarine spread
5. Oven until cooked
6. Sauce strawberry : Teflon heat then
enter the water and slice strawberry after mixed input sugar
7. Sauce Mango : Teflon heat then
enter the water and slice mango after mixed input sugar.
E.
DISPLAY
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Information
:
1. Appetizer
2. Soup
3. Maincourse
4. Dessert
5. Accessories
6. Accessories
ORDEDERLY WORKS
|
NO
|
INFORMATION
|
TIMES ALLOCATION
|
|
1
|
PREPARATION OF
FOOD PROCESSING
·
PREPARATION COOKWARE
·
PREPARATION OF INGREDIENTS
|
15 MINUTE
15
MINUTE
|
|
2
|
PROCESSING THE
FOOD
·
Fresh Fruit Salad With Mayonaise Sauce
And Thousand Island Sauce
·
Sweet Potatos Soup
·
Cheese
Stuffed Chicken Breast With Veloute Sauce And Aurora Sauce
·
Pie
Jelly Fruit With Strawberry Sauce And
Mango Sauce
|
30 MINUTE
30 MINUTE
60 MINUTE
60 MINUTE
|
|
3
|
FOOD DISPLAY
·
ARRANGE THE FOOD ON THE DISPLAY TABLE
|
15 MINUTE
|
|
4
|
PACKED UP
|
15 MINUTE
|
|
TOTAL
|
4 HOUR
|
|
F.
DOCUMENTATION
1.
Fresh
Fruit Salad With Mayonaise Sauce And Thousand – Island Sauce
2. Sweet Potatos Soup (Cream Soup)
3.
Cheese
Stuffed Chicken Breast With Veloute Sauce And Aurora Sauce
4.
Pie
Jelly Fruit With Strawberry Sauce And
Manggo Sauce
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