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Restoranoran Jilid 2

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Restoranoran Jilid 2 Prihastuti Ekawatiningsih, dkk. RESTRESTORANORAN JILID 2 SMK RI HAN U DA W Y T A U N T I Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional Hak Cipta pada Departemen Pendidikan Nasional Dilindungi Undang-Undang RESTRESTORANORAN JILID 2 Untuk SMK Penulis : Prihastuti Ekawatiningsih Kokom Komariah Sutriyati Purwanti Perancang Kulit : TIM Ukuran Buku : 17,6 × 25 cm NUG EKAWATININGSIH, Prihastuti. a Restoran Jilid 2 untuk SMK oleh Prihastuti Ekawatiningsih, Kokom Komariah, Sutriyati Putwanti --- Jakarta: Direktorat Pembinaan Sekolah Menengah Kejuruan, Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah, Departemen Pendidikan Nasional, 2008. x, 166 hlm Daftar Pustaka : Lampiran A Glosarium : Lampiran B ISBN : 978-979-060-003-4 ISBN : 978-979-060-005-8 Diterbitkan oleh Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional Tahun 2008 KATA SAMBUTAN Puji syukur kami panjatkan ke hadirat Allah SWT, berkat rahmat dan karunia Nya, Pemerintah, dalam hal ini, Direktorat Pembinaan Sekolah Menengah Kejuruan Direktorat Jenderal Manajemen Pendidikan Dasar dan Menengah Departemen Pendidikan Nasional, telah melaksanakan kegiatan penulisan buku kejuruan sebagai bentuk dari kegiatan pembelian hak cipta buku teks pelajaran kejuruan bagi siswa SMK. Karena buku-buku pelajaran kejuruan sangat sulit didapatkan di pasaran. Buku teks pelajaran ini telah melalui proses penilaian oleh Badan Standar Nasional Pendidikan sebagai buku teks pelajaran untuk SMK dan telah dinyatakan memenuhi syarat kelayakan untuk digunakan dalam proses pembelajaran melalui Peraturan Menteri Pendidikan Nasional Nomor 45 Tahun 2008 tanggal 15 Agustus 2008. Kami menyampaikan penghargaan yang setinggi-tingginya kepada seluruh penulis yang telah berkenan mengalihkan hak cipta karyanya kepada Departemen Pendidikan Nasional untuk digunakan secara luas oleh para pendidik dan peserta didik SMK. Buku teks pelajaran yang telah dialihkan hak ciptanya kepada Departemen Pendidikan Nasional ini, dapat diunduh (download), digandakan, dicetak, dialihmediakan, atau difotokopi oleh masyarakat. Namun untuk penggandaan yang bersifat komersial harga penjualannya harus memenuhi ketentuan yang ditetapkan oleh Pemerintah. Dengan ditayangkan soft copy ini diharapkan akan lebih memudahkan bagi masyarakat khususnya para pendidik dan peserta didik SMK di seluruh Indonesia maupun sekolah Indonesia yang berada di luar negeri untuk mengakses dan memanfaatkannya sebagai sumber belajar. Kami berharap, semua pihak dapat mendukung kebijakan ini. Kepada para peserta didik kami ucapkan selamat belajar dan semoga dapat memanfaatkan buku ini sebaik- baiknya. Kami menyadari bahwa buku ini masih perlu ditingkatkan mutunya. Oleh karena itu, saran dan kritik sangat kami harapkan. Jakarta, 17 Agustus 2008 Direktur Pembinaan SMK iii PENGANTAR PENULIS Puji syukur kami pajatkan ke hadirat Allah SWT yang telah melimpahkan karunia, rahmat, serta petunjuk-Nya sehingga tim penulis dapat menyelesaikan buku yang berjudul ”Restoran” sebagai buku pegangan bagi siswa dan guru dalam mengikuti pembelajaran di Sekolah Menengah Kejuruan (SMK) program keahlian Restoran. Tema pada penulisan buku ini dipilih agar dapat memenuhi kebutuhan dan tuntutan dunia pendidikan kejuruan yang masih terbatas jumlahnya. Di samping itu tuntutan dunia industri atau dunia usaha yang menuntut lulusan SMK Program Keahlian Restoran agar mempunyai kompetensi profesional sehingga diharapkan mampu bersaing di pasar global (competitive advantage). Tim penulis berharap semoga buku ini bermanfaat bagi para pembaca semuanya. Kami nantikan segala kritik dan saran yang membangun dari semua pihak untuk ikut serta menyempurnakan buku ini, demi kemajuan pendidikan kejuruan di Indonesia. Buku teks Restoran ini terdiri atas tiga jilid yang merupakan satu rangkaian pembelajaran. Buku Restoran Jilid I terdiri atas sembilan bab yang membahas tentang melaksanakan prosedur sanitasi dan hygiene di tempat kerja; membersihkan lokasi are kerja dan peralatan; pertolongan pertama pada kecelakaan; mengelola dan menyiapkan makanan; menerima dan menyimpan bahan makanan; menyiapkan, membuat bumbu dan mengolah masakan; peralatan dan metode dasar pengolahan; menyiapkan kaldu dan saus; serta mengolah dan menyajikan hidangan pembuka dan salad. Buku Restoran Jilid II terdiri atas delapan bab yang mengulas tentang menyiapkan mengolah dan menyajikan sup; hidangan nasi mie dan pasta; mengolah dan menyajikan sandwich; mengolah dan menyajikan hidangan dari sayuran dan telur; menyipakan dan mengolah unggas; menyiapkan mengolah hidangan sea food; pengolahan hidangan utama dari daging; serta hidangan penutup (dessert). Selanjutnya, buku Restoran Jilid III terdiri atas tujuh bab mengurai tentang menyiapkan dan menyajikan hidangan diet; menyiapkan penghubung antara area dapur dan area pelayanan; menyediakan layanan makanan dan minuman; pelayanan kamar (room service); menyajikan minuman alkohol dan non alkohol; menyiapkan hidangan prasmanan (buffet); serta merencanakan usaha jsa boga. Ketiga jilid buku tersebut mampu memberikan pemahaman yang menyeluruh dan komprehensif kepada peserta didik dan pendidik tentang Restoran. Akhirnya, kepada semua pihak yang telah berjasa dalam penyusunan buku ini kami ucapkan terima kasih. v Tim Penulis DAFTAR ISI KATA SAMBUTAN ............................................................................................ iii PENGANTAR PENULIS ................................................................................... v DAFTAR ISI ...................................................................................................... vii BAB X MENYIAPKAN, MENGOLAH, DAN MENYAJIKAN SUP .................... 185 A. Pengertian Sup ............................................................................. 185 B. Fungsi Sup .................................................................................... 185 C. Bahan-Bahan Pembuatan Sup ..................................................... 185 D. Klasifikasi Sup .............................................................................. 186 E. Penyajian Sup dan Soto ............................................................... 189 F. Kriteria Sup dan Soto .................................................................... 191 G. Resep Dasar Kaldu (Stock), Macam-Macam Sup dan Soto ......... 191 H. Evaluasi ........................................................................................ 202 BAB XI HIDANGAN NASI, MIE, DAN PASTA.................................................. 203 A. Pendahuluan ................................................................................. 203 B. Macam-Macam Hidangan Nasi..................................................... 204 C. Metode Pengolahan Nasi ............................................................. 209 D. Pengolahan Hidangan Mie ........................................................... 210 E. Bahan Makanan Nasi dan Mie ...................................................... 211 F. Menyiapkan Bahan dan Bumbu Hidangan Nasi dan Mie ............. 215 G. Penyajian Nasi dan Mie ................................................................ 216 H. Pasta, Jenis dan Pengolahan ....................................................... 216 I. Cara Penyajian Nasi, Mie, dan Pasta ........................................... 223 J. Resep-Resep Hidangan Nasi, Mie, dan Pasta ............................. 224 K. Latihan .......................................................................................... 232 BAB XII MENGOLAH DAN MENYAJIKAN SANDWICH .................................. 233 A. Pengertian Sandwich .................................................................... 233 B. Komposisi Sandwich ..................................................................... 233 C. Jenis-Jenis Sandwich ................................................................... 234 D. Persiapan Pembuatan Sandwich .................................................. 235 E. Teknik Pembuatan Sandwich........................................................ 236 F. Penyajian Sandwich ..................................................................... 236 G. Porsi Sandwich ............................................................................. 237 vii H. Standard Sandwich ....................................................................... 238 I. Tugas ............................................................................................ 238 BAB XIII MENGOLAH DAN MENYAJIKAN HIDANGAN DARI SAYURAN DAN TELUR ................................................................................................ 239 A. Jenis Sayuran (Vegetables) ......................................................... 239 B. Macam-Macam Potongan Sayuran ............................................. 243 C. Hal-Hal yang Perlu Diperhatikan dalam Memasak Sayuran ........ 245 D. Teknik Memasak Sayuran yang Tepat ......................................... 245 E. Cara Memasak yang Cocok untuk Bermacam-macam Sayuran . 245 F. Teknik-Teknik Penyelesaian Pengolahan Sayuran ...................... 246 G. Hidangan Sayur dan Sayuran pada Menu Indonesia .................. 247 H. Resep-Resep Olahan Sayuran .................................................... 248 I. Telur ............................................................................................. 254 J. Struktur Fisik Telur ......................................................................
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