Post on 04-Mar-2016
By : Drs. Harry Sumampouw S.Pd
GASTRONOMI
CONTINENTAL - MEDITERANIA
ORIENTAL MIDDLE EAST
Seni upah boga / olah mengolah masakan budaya suatu bangsa
Kuliner : segala sesuatu yang berhubungan dengan pengolahan makanan
K U L I N E R D U N I A . . . . . . . . . . .
Kuliner ORIENTAL
Oriental : Negara yang berada di Asia / belahan bumi tengah - Selatan
- ASIA TIMUR - ASIA TENGGARA - ASIA SELATAN - ASIA BARAT / TIMUR TENGAH
A. PAKISTAN K. JEPANG B. INDIA L. KOREA C. BIRMA M. CINA D. VIETNAM E. THAILAND F. MALAYSIA G. SINGAPURA H. INDONESIA I. BRUNEI J. PHILIPINA
Kuliner CONTINENTAL
Continental : Belahan bumi yang meliputi Eropa, Amerika dan Australia
1. Eropa Utara ( InggrisScotlandia ) 2. Eropa Barat A. Perancis B. Swiss C. Belgia D. Polandia E. Jerman 3. Eropa Timur F. Austria G. Chekoslawakia H. Hungaria I. Yugoslavakia J. Rumania K. Bulgaria 4. Eropa Selatan / Mediterania L. Yunani M. Spanyol N. Portugal O. Italia 5. Amerika 6. Australia
POLA MAKAN
Dipengaruhi : Iklim / Geografi, Budaya / Adat Istiadat , Agama
THE GRADE OF COURSE >< MENU SEIMBANG
Appetizer - Avocado Shrimp Cocktail Asinan Bogor
Soup - French Onion Soup Au Gratin Soto Kediri
Entree - Pomfret Meauniere Lumpya Semarang
Main Dish - T. Bone Steak Ayam Balado
Dessert - Peach Melba Ice Cream Es Blewah
Beverage - Coffee/Tea
Berstruktur / the Grade of Course :
1. Appetizer (Pembuka) 4. Main Dish(Hidangan Utama)
2. Soup (Sup) 5. Dessert (Penutup)
3. Entre (Penyelah) 6. Beverage (Minuman
STRUKTUR MENU :
1. Appetizer Cold :
- Cocktail : Shrimp cocktail, etc.
- Salad : Chef salad, etc.
- Sandwich : chicken Sandwich, etc.
2. Soup : - Thick : Cream of Asparagus, etc.
- Thin/ Clear : Clear of chicken, etc.
3. Entree / App. Hot :
- Schotel ( macaroni schotel, etc.)
- Oeuf ( omelette, etc.)
- Roquet ( Risoles, etc.)
- Poisson ( pomfret meauniere, etc.)
- Fritter ( calamary, etc.)
- Pasta (spaghetti, etc.)
4. Main Course :
- Beef / Veal : Tenderloin steak / Holstein Schnitzel
- Pork : Pork chop hawaian, etc.
- Lamb / Mutton : LambChop / Shasshilk
- Fish / Shellfish : Garoupa Cuba / Lobster thermidor
- Miscelleneous : Cuttle fish, etc.
5. Dessert :
- Fruits : fresh / stewed
- Frozen Ices : Granatine, Ice cream
- Pudding : Snow pudding, etc.
6. Beverage :
- Coffee, Tea, milk, chocolate, juices
- Liquer
PENGETAHUAN MINUMAN
BEVERAGE
A. NON ALCOHOLIC : 1. Natural Mineral Water 4. Crushes 7. Coffe, Tea, Chocolate
2. Artificial Mineral Water 5 . Squashes
3. Juices 6. Syrup
B. ALCOHOLIC : 1. Beers 4. Liquer : - Drambuie
2. Wine - Table natural - Creme de menthe
- Sparkling - Cointreau
- Aromatized - Benedictine D.O.M
- Fortified - etc.
3. Liquor :
Brandy / Coqnac, Whisky, Rum / Bacardi, Vodka, Gin, Tequila
PENGETAHUAN BAHAN
( FOODSTUFFED KNOWLEDGE )
MEAT
- Beef /veal
- Lamb /mutton
- Poultry /game
- Seafood /shellfish
- Misc /molusca
VEGETABLES
- Green
- Root
- Mushroom
- Bulb
FRUIT
- Hard - Stone
- Berry - Citrun
- Tropical - Nut
SPICES
- Seed
- Fruit
- Flower
- Bark
- Root HERB
- Leave
Butter seasoning / Flavoring Milk - Chesse
Rice - Oil, etc.
- Daging Kelas I Super ( nomor 4,5 ) - Daging Kelas II ( nomor 1,2,3,11,12 ) - Daging Kelas I ( nomor 6,7,8,9 ) - Daging Kelas III ( nomor 10,11,12 )
GARNISH GARNITURE ( Hiasan / penyerta makanan )
STOCK ( Kaldu ) -- White
-- Brown
Aromatica :
- Bauquet Garnie
- Mirepoix
SOUP - Thin
- Thick
- Speciality
- Nationality
Sauce :
1. Bechamel Sauce 4. Tomato Sauce
2. White Sauce 5. Butter Sauce
3. Brown Sauce 6. Oil Sauce
METHODE MEMASAK COOKING 1. Moist heat Cooking : - Simmer - Poached
- Boiled - Braised
- Steam - Stewed
- Blanch
2. Dry heat cooking : - Grill / Broiled
- Roast
- Baking
3. Fat - Oil Cooking : - Saute - Shallow - Frying
MATERIAL PROSES - WEIGHING - PANIER - GRATED
- WASHING - DOUGH - MIXED
- CUTTING - BARDER - SHAKE
- TRIMMING - LARDER etc.
- MARINATE - SEASONING
EROPA UTARA BARAT ( Pepper Steak Hollandaise etc)
Ciri ciri : - Selera sama - Rasa Asli Bahan
- Penambahan Bumbu Meja/
Sauce
Makanan Pokok : Beef / Veal - Potato
Bumbu : Spices, Lea Perrins, Tobasco, Tomato Ketchup
Minuman : Beer, Wine
EROPA TIMUR ( Shasshilk Lamb etc )
- Selera Sama - Beef, Lamb, Gandum, Potato
- Rasa Tajam - Olahan Susu, Herb
- Yogurt - Vodka
CONTINENTAL FOOD
EROPA SELATAN ( Spaghetti Bolognese etc)
- Pola Classic - Beef, Pasta
- Bumbu Tajam - Herb, Oregano, Olahan Susu
- Wine / Port
AMERIKA ( Hamburger Steak etc)
- Selera Eropa - Beef, Poultry
- Garnish / Garniture - Spices, Vegetables
- Beer, wine
AUSTRALIA ( Smoked Salmon & Beer etc)
- Selera Eropa / Asia - Beef, Seafood, Lamb
- Vegetables - Herb
- Wine
FOODS CATEGORIES : 1. Native Food
2. Hybrid Food
3. Ethnic Blends Food
4. Regional Specialities Food
5. Generic Traditions and Food Fads
6. Manufactured Goods
7. Diet Food
RITUAL FOODS : 1. Unclean Food
2. Kosher Food
3. Vegetarians Food
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
SELAMAT PRAKTEK
Sekian see you next week
Thank you