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