Mata Kuliah

: PENGOLAHAN MAKANAN KONTINENTAL

Kelas

: 2 TB 2

Dosen           

: Farida S.Pd., M.Pd.

Semester

: 3

1

26-09-2022

1

1. Penjelasan RPS dan Kontrak Perkuliahan 
2. Review materi  pengantar tata boga, Sanitasi dan safety , Tools and equipment, Prinsip dasar pengolahan dan Ilmu 
    pangan, Nutrisi , Mise en Place.
 

1. Penjelasan RPS dan Kontrak Perkuliahan  2. Review materi  pengantar tata boga, Sanitasi dan safety , Tools and equipment, Prinsip dasar pengolahan dan Ilmu      pangan, Nutrisi , Mise en Place.  

Anugrah Pascal Angi
NIM942021037

Farida S.Pd., M.Pd.

2

26-09-2022

2

1. Stocks (ingredients, procedures, reduction and glazes, dan convenience bases) 
2. Sauces (understanding sauces, roux, other tickenning agents, finishing techniques, sauce families,  
   dan production)

1. Stocks (ingredients, procedures, reduction and glazes, dan convenience bases)  2. Sauces (understanding sauces, roux, other tickenning agents, finishing techniques, sauce families,      dan production)

Anugrah Pascal Angi
NIM942021037

Farida S.Pd., M.Pd.

3

26-09-2022

3

1. Understanding soups (classifications of soups, dan service of soups) 
2. Clear Soups (broth, consommé, vegetable soups, other clear soups) 
3. Thick Soups (cream soups, puree soups, bisques, dan chowders) 4. Speciality soups dan national  soups
 

1. Understanding soups (classifications of soups, dan service of soups)  2. Clear Soups (broth, consommé, vegetable soups, other clear soups)  3. Thick Soups (cream soups, puree soups, bisques, dan chowders) 4. Speciality soups dan national  soups  

Anugrah Pascal Angi
NIM942021037

Farida S.Pd., M.Pd.

4

03-10-2022

4

1. Salads Dressings (ingredients, emulsions in salad dressing, oil-an--vinegar dressings, emulsified dressings, other dressings)
2. Salad (types of salad, ingredients,arrangement dan presentation,recipes dan techniques)

1. Salads Dressings (ingredients, emulsions in salad dressing, oil-an--vinegar dressings, emulsified dressings, other dressings) 2. Salad (types of salad, ingredients,arrangement dan presentation,recipes dan techniques)

Anugrah Pascal Angi
NIM942021037

Farida S.Pd., M.Pd.

5

12-12-2022

5

Breads
2. Spreads
3. Filling
4. Types of sandwiches
5. Making sandwiches
6. Serving Hors D’oeuvers
7. Canapes
8. Cocktails
9. Relishes
10. Dips
11. Miscellaneous Hors d’Oeuvers

Breads 2. Spreads 3. Filling 4. Types of sandwiches 5. Making sandwiches 6. Serving Hors D’oeuvers 7. Canapes 8. Cocktails 9. Relishes 10. Dips 11. Miscellaneous Hors d’Oeuvers

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

6

12-12-2022

6

1. The Handling and Service of Cold Dishes
2. Aspic and Chaud-Froid
3. Special Forcemeat Dishes
4. Terrines Based on Mousselines
5. Terrines and Other Molds with Gelatin,
6. Foie Gras, Liver Terrines, and Rillettes

1. The Handling and Service of Cold Dishes 2. Aspic and Chaud-Froid 3. Special Forcemeat Dishes 4. Terrines Based on Mousselines 5. Terrines and Other Molds with Gelatin, 6. Foie Gras, Liver Terrines, and Rillettes

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

7

12-12-2022

7

1. Controlling quality changes during cooking
2. Handling vegetables
3. Cooking vegetables
4. Understanding potatoes, Legumes, Grains, Pasta dan other starches
5. Cooking potatoes
6. Dried legums
7. Grains
8. Pasta, Noodles, and dumpling

1. Controlling quality changes during cooking 2. Handling vegetables 3. Cooking vegetables 4. Understanding potatoes, Legumes, Grains, Pasta dan other starches 5. Cooking potatoes 6. Dried legums 7. Grains 8. Pasta, Noodles, and dumpling

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

8

12-12-2022

8

UTS : Ujian Tengah Semester

UTS : Ujian Tengah Semester

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

9

12-12-2022

9

1. Fin fish
2. Shellfish
3. Cooking fish dan shellfish
4. Composition, structure, dan basic quality facors
5. Understanding The basic cuts
 

1. Fin fish 2. Shellfish 3. Cooking fish dan shellfish 4. Composition, structure, dan basic quality facors 5. Understanding The basic cuts  

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

10

30-12-2022

10

1. Fin fish
2. Shellfish
3. Cooking fish dan shellfish
4. Composition, structure, dan basic quality facors
5. Understanding The basic cuts
6. Cooking and handling fish and shellfish

1. Fin fish 2. Shellfish 3. Cooking fish dan shellfish 4. Composition, structure, dan basic quality facors 5. Understanding The basic cuts 6. Cooking and handling fish and shellfish

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

11

30-12-2022

11

1.Cooking and handling meats
2.Cooking Meats and Game
3.Composition and Structure
4.Inspection and Grading
5.Classification and Market Forms
6.Handling and Storage
7.Doneness
8.Trussing Methods
9.Cutting Up Chicken
10.Cooking poultry and game birds

1.Cooking and handling meats 2.Cooking Meats and Game 3.Composition and Structure 4.Inspection and Grading 5.Classification and Market Forms 6.Handling and Storage 7.Doneness 8.Trussing Methods 9.Cutting Up Chicken 10.Cooking poultry and game birds

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

12

30-12-2022

12

1.Cooking and handling meats
2.Cooking Meats and Game
3.Composition and Structure
4.Inspection and Grading
5.Classification and Market Forms
6.Handling and Storage
7.Doneness
8.Trussing Methods
9.Cutting Up Chicken
10.Cooking poultry and game birds

1.Cooking and handling meats 2.Cooking Meats and Game 3.Composition and Structure 4.Inspection and Grading 5.Classification and Market Forms 6.Handling and Storage 7.Doneness 8.Trussing Methods 9.Cutting Up Chicken 10.Cooking poultry and game birds

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

13

30-12-2022

13

1.Cooking and handling meats
2.Cooking Meats and Game
3.Composition and Structure
4.Inspection and Grading
5.Classification and Market Forms
6.Handling and Storage
7.Doneness
8.Trussing Methods

1.Cooking and handling meats 2.Cooking Meats and Game 3.Composition and Structure 4.Inspection and Grading 5.Classification and Market Forms 6.Handling and Storage 7.Doneness 8.Trussing Methods

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

14

30-12-2022

14

1.Cooking and handling meats
2.Cooking Meats and Game
3.Composition and Structure
4.Inspection and Grading
5.Classification and Market Forms
6.Handling and Storage
7.Doneness
8.Trussing Methods
9.Cutting Up Chicken

1.Cooking and handling meats 2.Cooking Meats and Game 3.Composition and Structure 4.Inspection and Grading 5.Classification and Market Forms 6.Handling and Storage 7.Doneness 8.Trussing Methods 9.Cutting Up Chicken

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

15

30-12-2022

15

1.Cooking and handling meats
2.Cooking Meats and Game
3.Composition and Structure
4.Inspection and Grading
5.Classification and Market Forms
6.Handling and Storage
7.Doneness
8.Trussing Methods
9.Cutting Up Chicken

1.Cooking and handling meats 2.Cooking Meats and Game 3.Composition and Structure 4.Inspection and Grading 5.Classification and Market Forms 6.Handling and Storage 7.Doneness 8.Trussing Methods 9.Cutting Up Chicken

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

16

25-01-2023

16

UAS : Ujian Akhir Semester

UAS : Ujian Akhir Semester

Fedra ana s
NIM942021026

Farida S.Pd., M.Pd.

Catatan :

Mengetahui

- Harap diisi dengan jelas dan lengkap tanggal, pertemuan dan implementasi

 - Pengisian ini hanya untuk 1 (satu) mata kuliah saja.

 - Selesai kuliah/praktek, absen harap diserahkan ke Admin Jurusan.

Ka. Program Studi,

Dr. Tuatul Mahfud S.Pd., M.Pd.