Mata Kuliah

: Operasional Tata Boga

Kelas

: 2 PP 2

Dosen           

: Tri Retno Nugroho S.Pd., M.Par.

Semester

: 3

1

22-11-2023

1

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

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

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

2

22-11-2023

2

1. Stocks (ingredients, procedures, reducon and glazes, dan convenience base)
2. Sauces (understanding sauces, roux, other thickenning agents, finishing techniques, sauce families, dan product)

1. Stocks (ingredients, procedures, reducon and glazes, dan convenience base) 2. Sauces (understanding sauces, roux, other thickenning agents, finishing techniques, sauce families, dan product)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

3

22-11-2023

3

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

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

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

4

22-11-2023

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
presentaon,
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 presentaon, recipes dan techniques)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

5

22-11-2023

5

1. 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

1. 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

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

6

22-11-2023

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 Gelan,
6. Foie Gras, Liver
Terrines, and
7. Rillees

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 Gelan, 6. Foie Gras, Liver Terrines, and 7. Rillees

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

7

22-11-2023

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

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

8

22-11-2023

8

UTS : Ujian Tengah Semester

UTS : Ujian Tengah Semester

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

9

22-11-2023

9

1. Fin fish
2. Shellfish

3. Cooking fish
dan shellfish
4. Composion,
structure, dan
basic quality
facors
5. Understanding
The basic cuts
6. Cooking and
handling meats
7. Cooking Meats
and Game
8. Composion
and Structure
9. Inspecon and
Grading
10. Classificaon
and Market
Forms
11. Handling and
Storage
12. Doneness
13. Trussing
Methods
14. Cung Up
Chicken
15. Cooking poultry
and game birds

1. Fin fish 2. Shellfish 3. Cooking fish dan shellfish 4. Composion, structure, dan basic quality facors 5. Understanding The basic cuts 6. Cooking and handling meats 7. Cooking Meats and Game 8. Composion and Structure 9. Inspecon and Grading 10. Classificaon and Market Forms 11. Handling and Storage 12. Doneness 13. Trussing Methods 14. Cung Up Chicken 15. Cooking poultry and game birds

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

10

19-12-2023

10

Menyiapkan, mengolah, dan menyajikan produk (Garden Salad, Vegetables clear soup, dan Chicken steak with seasonal vegetables dan puree potato.)

Menyiapkan, mengolah, dan menyajikan produk (Garden Salad, Vegetables clear soup, dan Chicken steak with seasonal vegetables dan puree potato.)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

11

19-12-2023

11

Menyiapkan,
mengolah, dan
menyajikan produk
(Fruits Salad With
mayo based,
Ministrone soup,
Tenderloin Steak with
Brown Sauce Based,
Glazed Vegetables,
Roasted Potatoes.)

Menyiapkan, mengolah, dan menyajikan produk (Fruits Salad With mayo based, Ministrone soup, Tenderloin Steak with Brown Sauce Based, Glazed Vegetables, Roasted Potatoes.)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

12

19-12-2023

12

Menyiapkan,
mengolah, dan
menyajikan produk
(Caesar Salad with
Caesar Dressing Serve
With Croutons, Hungarian Goulash
Soup serve with Garlic
Bread, Seared
Sneaper with Tomato
Sauce, Sauted Baby
Green Beens,
Potatoes Anna.)

Menyiapkan, mengolah, dan menyajikan produk (Caesar Salad with Caesar Dressing Serve With Croutons, Hungarian Goulash Soup serve with Garlic Bread, Seared Sneaper with Tomato Sauce, Sauted Baby Green Beens, Potatoes Anna.)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

13

19-12-2023

13

Menyiapkan,
mengolah, dan
menyajikan produk
(Greek Salad, Puree
Pumpkin Soup with
garlic bread, Chicken
crodon bleu with
mushroom sc,
Spinach Timbal,
lyonnaise Potatoes)

Menyiapkan, mengolah, dan menyajikan produk (Greek Salad, Puree Pumpkin Soup with garlic bread, Chicken crodon bleu with mushroom sc, Spinach Timbal, lyonnaise Potatoes)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

14

19-12-2023

14

Menyiapkan,
mengolah, dan
menyajikan produk
(Mixed Bean Salad
with Olives and
Tomato, Cream of Mushroom Soup with
cheese bread stick,
Roasted sirloin with
barbeque sc,
Vegetables raghout,
Potatoes Croquettes.)

Menyiapkan, mengolah, dan menyajikan produk (Mixed Bean Salad with Olives and Tomato, Cream of Mushroom Soup with cheese bread stick, Roasted sirloin with barbeque sc, Vegetables raghout, Potatoes Croquettes.)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

15

19-12-2023

15

Menyiapkan,
mengolah, dan
menyajikan produk
(Mixed Vegetables
Salad with Pasta &
Italian Dressing,
Cream of Chicken
Soup in Puff Pastry,
Grilled Dori with
Lemon Butter,
Ratatouile Casserole,
Fettucine Alfredo.)

Menyiapkan, mengolah, dan menyajikan produk (Mixed Vegetables Salad with Pasta & Italian Dressing, Cream of Chicken Soup in Puff Pastry, Grilled Dori with Lemon Butter, Ratatouile Casserole, Fettucine Alfredo.)

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

16

04-01-2024

16

UAS : Ujian Akhir Semester

UAS : Ujian Akhir Semester

Stella Audry Makaba
NIM952022028

Tri Retno Nugroho S.Pd., M.Par.

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,

Ranti Rustika S.S., M.Sc.