Jobsheet Uji Kompetensi Jasa Boga

 

SEKOLAH MENENGAH KEJURUAN 57 JAKARTA

JOBSHEET UJI KOMPETENSI PRODUCT

 

Nama              : Intan Fatwa Kharismatunnisa

Kelas               : XII Jasa Boga 4

 

SEKOLAH MENENGAH KEJURUAN NEGERI 57 JAKARTA

JL.Margasatwa No.38 B, Jati Padang

Ps.Minggu - Jakarta Selatan

Indonesia

Telp. 021-7805396, Fax. 021-7806249  Email : smk57jakarta@yahoo.com

 

 

 

 

DAFTAR ISI

JUDUL.................................................................................................................................. 1

KATA PENGANTAR.......................................................................................................... 2

DAFTAR ISI......................................................................................................................... 3

MENU................................................................................................................................... 4

DAFTAR PERALATAN...................................................................................................... 5

DAFTAR BELANJA............................................................................................................ 6

STANDAR RECIPE............................................................................................................. 8

DAFTAR KOMPOSISI BAHAN MAKANAN................................................................. 16

TERTIB KERJA................................................................................................................... 18

PENILAIAN......................................................................................................................... 19

HARGA JUAL..................................................................................................................... 20

PENUTUP............................................................................................................................. 21

 

 

MENU TUNA NICOISE SALAD *** BEEF CREAMY MUSHROOM SOUP *** CHICKEN PARMIGIANA with SPAGHETTI NAPOLITAN and BUTTER VEGETABLE *** CHOCO LAVA with STRAWBERRY DEEP CHOCOLATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DAFTAR PERALATAN PENGOLAHAN DAN PENYAJIAN

No.	NamaPeralatan	Jumlah	Keterangan
ALAT PENGOLAHAN
1.	Gas Stove	1 unit	Stainless
2.	Working Table	1 unit	Stainless
3.	Cutting Board	1 unit	Plastic
4.	Knife	1 set	Stainless
5.	Tray	5 unit	Plastic
6.	Strainer	2 unit	Stainless
7.	Cucing	5 unit	Plastic
8.	Ladle	2 unit	Stainless
9.	Sauce Pan	2 unit	Stainless
10.	Frying Pan	1 unit	Stainless
11.	Wooden Spatula	2 unit	Wooden
12.	Liquid Volume Measure	3 unit	Plastic
13.	Tong Food	2 unit	Stainless
14.	SautePan	2 unit	Stainless
15.	Stock Pot	1 unit	Stainless
16.	Bowl	10 unit	Stainless/chinaware
17.	Whisk	1 unit	Stainless
18.	Mixer	1 unit	Machine
19.	Plate	4 unit	Chinaware
20.	Spoon	5 unit	Stainless
21.	Kitchen Vegetables Spoon	1 unit	Stainless
22.	Casserole	2 unit	Stainless
23.	Blender	1 unit	Machine
24.	Fork	3 unit	Stainless
ALAT HIDANG
1.	Dessert Plate	4 unit	Chinaware
2.	Soup Cup	2 unit	Chinaware
3.	Dinner Plate	2 unit	Chinaware

DAFTAR BELANJA

No.	NamaBahan	Banyaknya	Satuan	Harga	Jumlah
1.	Tuna	60	gr	Rp. 120.000	Rp. 7.200
2.	Yellow Paprika	30	gr	Rp. 60.000	Rp. 1.800
3.	Olive Oil	50	ml	Rp. 37.000	Rp. 3.700
4.	Lemon Juice	1	buah	Rp. 6.000	Rp. 6.000
5.	Baby Potato	30	gr	Rp. 17.900	Rp. 537
6.	Black Olive	15	gr	Rp. 45.000	Rp. 675
7.	Tomato Cherry	15	gr	Rp. 8.000	Rp. 800
8.	Mesclun Lettuce	30	gr	Rp. 20.000	Rp. 6.000
9.	Green Bean	30	gr	Rp. 15.000	Rp. 450
10.	Egg	5	Pcs	Rp. 2.000	Rp. 10.000
11.	Onion	1	Pcs	Rp. 1.500	Rp. 1.500
12.	Garlic	4	siung	Rp. 100	Rp. 400
13.	Mushroom Champignon	100	gr	Rp. 18.000	Rp. 3.600
14.	Cooking Cream	15	ml	Rp. 90.000	Rp. 1.350
15.	Celery	5	gr	Rp. 35.000	Rp. 175
16.	Carrot	1	Pcs	Rp. 7.000	Rp. 7.000
17.	Beef Tenderloin	60	gr	Rp. 120.000	Rp. 7.200
18.	Flour	90	gr	Rp. 10.000	Rp. 900
19.	Butter	80	gr	Rp. 30.300	Rp. 2.424
20.	Baguette	3	pcs	Rp. 1.000	Rp. 3.000
21.	Chicken Breast Fillet	450	gr	Rp. 50.000	Rp. 22.500
22.	Bread Crumb	60	gr	Rp. 12.000	Rp. 1.440
23.	Oil	½	Ltr	Rp. 12.000	Rp. 6.000
24.	Mozarella	30	gr	Rp. 110.800	Rp. 3.300
25.	Pasta Fettucinni	60	gr	Rp. 10.000	Rp. 2.400
26.	Brocolly	45	gr	Rp. 48.000	Rp. 2.160
27.	Cauliflower	45	gr	Rp. 30.000	Rp. 1.350
28.	Parsley	5	gr	Rp. 20.000	Rp. 100
29.	Tomato	5	Pcs	Rp. 800	Rp. 4.000
30.	Tomato Paste	40	gr	Rp. 21.000	Rp. 1.680
31.	Basil	3	gr	Rp. 20.000	Rp. 60
32.	Salt	40	gr	Rp. 20.000	Rp. 800
33.	Pepper	40	gr	Rp. 40.000	Rp. 1.600
34.	Margarine	90	gr	Rp. 12.000	Rp. 2.160
35.	Dark Chocolate	130	gr	Rp. 20.000	Rp. 2.600
36.	Sugar Custard	80	gr	Rp. 8.300	Rp. 1.280
37.	Cocoa Powder	5	gr	Rp. 18.000	Rp. 360
38.	Sugar	15	gr	Rp. 14.000	Rp. 210
39.	Strawberry	6	pcs	Rp. 20.000	Rp. 3.000
	Jumlah				Rp.121.711

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STANDAR RECIPE

Menu             : TUNA NICOISE SALAD                UkuranPorsi            : 75 Gr

Porsi               : 3 Porsi                                             Kategori                    : Appetizer

Ingredients         :

-          90 Gr Tuna

-          36 Gr Yellow Paprika

-          45 Gr Baby Potato

-          30 Gr Black Olive

-          45 Gr Tomato Cherry

-          36 Gr Mesclun Lettuce

-          36 Gr Green Bean

-          1 Egg

-          Salt and Pepper

-          60 Ml Olive Oil

-          120 Ml Lemon Juice

How To Make    :

1.       For Tuna : slice tuna, after that marinated tuna with salt and pepper. Pan siered for a while.

2.       For The Salad : boiled  Egg and baby potato. Blanching Green Bean. After that cut into wedges baby potato, tomato cherry, and egg. Slice yellow paprika, black olive, mesclun lettuce, and green bean.

3.       For The Dressing : Put olive oil into bowl. Add lemon juice after that seasoning with salt and pepper.

4.       Cool it in the chiller.

5.       Mix all the ingredients with dressing, except tuna and egg.

6.       Put on the bowl.

7.       Put tuna and egg nicely.

8.       Tuna nicoise salad ready to serve.

 

 

 

 

 

 

 

No	NamaBahan	Banyaknya	Satuan	HargaSatuan		Harga		Persiapan
1	Tuna	90	Gr	Rp	135.900	Rp	12.231	Slice
2	Yellow Paprika	36	Gr	Rp	70.000	Rp	2.520	Slice
3	Olive oil	60	Ml	Rp	83.500	Rp	10.020
4	Lemon Juice	120	Ml	Rp	59.900	Rp	7.200
5	Baby Potato	45	Gr	Rp	17.900	Rp	810	Cut Wedges
6	Black Olive	30	Gr	Rp	45.000	Rp	2.700	Slice
7	Tomato Cherry	45	Gr	Rp	8.000	Rp	1.170	Cut Wedges
8	Mesclun Lettuce	36	Gr	Rp	20.000	Rp	7.200	Slice
9	Green Bean	36	Gr	Rp	15.000	Rp	540	Slice
10	Salt	15	Gr	Rp	20.000	Rp	300
11	Pepper	15	Gr	Rp	40.000	Rp	600
12	Egg	1	Pcs	Rp	2.000	Rp	2.000	Cut Wedges and Half
	TOTAL					Rp	47.291

 

PLATTING FOR SALAD

 

 

 

 

STANDAR RECIPE

Menu             : Beef Creamy Mushroom Soup             UkuranPorsi            : 110 Ml

Porsi               : 3 Porsi                                                         Kategori                    : Soup

Ingredients :

-          20 Gr Onion

-          20 Gr Garlic

-          120 Gr Mushroom Champignon

-          30 ml Cooking Cream

-          10 Gr Celery

-          10 Gr Carrot

-          45 Gr Tenderloin

-          10 Gr Flour

-          30 Gr Butter

-          Baguette

-          Salt and Pepper

 

How ToMake :

1.       Marinated tenderloin beef with salt and pepper. Pan siereddaging.

2.       Sauté onion and garlic with butter. Add celery and carrot. Stir.

3.       After that add mushroom  champignon. Stir.

4.       Add the chicken stock. Wait until boiled.

5.       After that mix it with blender. And boiled again.

6.       Add cooking cream, and roux. Stir it well.

7.       Add beef. And seasoning with salt and pepper.

8.       Serve soup with garlic bread.

 

 

 

 

 

 

 

 

No	NamaBahan	Banyaknya	Satuan	HargaSatuan		Harga		Persiapan
1	Onion	20	Gr	Rp	26.000	Rp	520	Chopped
2	Garlic	20	Gr	Rp	28.000	Rp	560	Chopped
3	Mushroom Champignon	120	Gr	Rp	18.000	Rp	10.800	Slice
4	Cooking Cream	30	Ml	Rp	90.000	Rp	2.700
5	Celery	10	Gr	Rp	53.500	Rp	530	Slice
6	Carrot	10	Gr	Rp	13.700	Rp	140	Slice
7	Tenderloin	60	Gr	Rp	120.000	Rp	7.200	Cut Cube
8	Flour	10	Gr	Rp	10.000	Rp	100
9	Butter	30	Gr	Rp	30.300	Rp	900
10	Salt	15	Gr	Rp	20.000	Rp	300
11	Pepper	15	Gr	Rp	40.000	Rp	600
12	Baguette	3	Pcs	Rp	1.000	Rp	3.000	Slice
	TOTAL					Rp	27.350

 

PLATTING FOR SOUP

 

 

 

STANDAR RECIPE

Menu             : Chicken Parmigiana with Spaghetti Napolitan and Butter Vegetable

UkuranPorsi: 250 Gr

Porsi               : 3 Porsi                                                        

Kategori        : Main Course

Ingredients :

-          3 fillet Breast

-          20 Gr Flour

-          1 egg

-          60 Gr Bread Crumb

-          ½ ltr oil

-          240 Gr Pasta Fettucinni

-          800 ml air

-          45 gr Brocolly

-          45 gr Cauliflower

-          45 Gr Carrot

-          130 Gr Butter

-          15 Gr parsley

-          50 Gr onion

-          20 gr Garlic

-          15 Pcs Tomato

-          3 sdm Tomato Paste

-          6 gr basil

 

How ToMake :

1.       For The Chicken : marinated chicken with salt and pepper. Put chiken into flour, egg, and bread crumb. Hot the pan. After that deef frying chicken until well done.

Put the sauce on the top of the chicken after that put mozzarella.

Melted the mozzarella with fire gun.

2.       For The Sauce : boiled tomato. After that throw the seed and skin of tomato. And chopped the tomato. And then hot the pan and add butter. Sauté onion and garlic. Add tomato paste. Stir it well. After that add chicken stock. Wait until boiled. After that add tomato concasse. And add basil and parsley. Seasoning with salt and pepper. Stir it well.

3.       For The Vegetable : Blanching the brocolly, cauliflower, and carrot. Melted the butter after that add parsley. Put all the ingredients into the melted butter.

4.       For The Pasta : cooked pasta until al dente. Mix pasta with the sauce. Stir it well.

5.       Platting all the dish. Ready to serve.

 

 

 

 

 

 

 

 

 

 

No	NamaBahan	Banyaknya	Satuan	HargaSatuan		Harga		Persiapan
1	Chicken breast fillet	450	Gr	Rp	75.000	Rp	33.750
2	Flour	40	Gr	Rp	10.000	Rp	400
3	Egg	1	Pcs	Rp	2.000	Rp	2.000
4	Bread Crumb	60	Gr	Rp	12.200	Rp	2.040
5	Oil	½	Ltr	Rp	12.000	Rp	6.000
6	Mozzarella	30	Gr	Rp	110.800	Rp	3.300
7	Pasta fettucinni	120	Gr	Rp	10.000	Rp	4.800
8	Brocolly	45	Gr	Rp	48.900	Rp	2.160
9	Cauliflower	45	Gr	Rp	34.500	Rp	1.530
10	Salt	20	Gr	Rp	20.000	Rp	400
11	Pepper	20	Gr	Rp	40.000	Rp	800
12	Carrot	45	gr	Rp	13.700	Rp	617
13	Butter	50	Gr	Rp	30.300	Rp	1.515
14	Parsley	15	Gr	Rp	20.000	Rp	300	Chopped
15	Onion	50	Gr	Rp	26.000	Rp	1.300	Chopped
16	Garlic	25	Gr	Rp	28.000	Rp	700	Chopped
17	Tomato	1	Kg	Rp	14.000	Rp	14.000
18	Tomato Paste	60	Gr	Rp	21.000	Rp	2.520
19	Basil	6	Gr	Rp	20.000	Rp	120
	TOTAL					Rp	78.252

 

 

PLATTING FOR MAIN COURSE

 

 

STANDAR RECIPE

Menu             : Choco Lava Cake                                      UkuranPorsi            : 75 Gr

Porsi               : 3 Porsi                                                         Kategori                    : Dessert

Ingredients :                                                                     

-          90 Gr Butter

-          90 Gr Dark Chocolate

-          2 pcs Egg yolk

-          2 Pcs Egg whole

-          80 Gr Sugar Custard

-          40 Gr Flour

-          5 Gr Cocoa Powder

Garnish :

-          6 Pcs Strawberry

-          40 Gr Dark Chocolate

-          30 Gr Sugar

 

How ToMake :

1.       Ban marie butter with 90 Gr Dark Chocolate.

2.       Mix sugar custard with egg with mixer.

3.       Mix flour and cocoa powder.

4.       Mix all the ingredients, and stir it well.

5.       Pour it on the alumunium foil cup, and oven on 200°C for 10 minutes.

6.       For Garnish make the caramel from the sugar.

7.       And melted the chocolate after that deep strawberry into the chocolate and cool it slightly.

8.       Finally platting the choco lava cake with garnish. Ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No	NamaBahan	Banyaknya	Satuan	HargaSatuan		Harga		Persiapan
1	Margarine	90	Gr	Rp	6.800	Rp	3.060
2	Dark Chocolate	130	Gr	Rp	20.000	Rp	10.400
3	Egg	4	Pcs	Rp	2.000	Rp	8.000
4	Sugar Custard	80	Gr	Rp	8.300	Rp	1.280
5	Flour	40	Gr	Rp	10.000	Rp	400
6	Cocoa Powder	5	Gr	Rp	18.000	Rp	360
7	Sugar	30	Gr	Rp	14.000	Rp	420
8	Strawberry	6	Pcs	Rp	20.000	Rp	4.000
	TOTAL					Rp	27.920

 

 

PLATTING FOR DESSERT

 

 

 

 

 

 

Tabel DKBM
Nama Bahan	Makanan yang dimakan (A)	Makanan yang dapat dimakan (BDD)	Angka protein dalam table (c)	Jumlah (kal)
Tuna	90 gr	100 %	23,33  gr	20,99 kal
Yellow Paprika	36gr	86%	20,00 gr	8,37 kal
Olive oil	60 ml	100 %	0,00gr	0,00 kal
Lemon	120 ml	86%	0,5 gr	0,69 kal
Baby Potato	45gr	100 %	1.60 gr	0,72 kal
Black Olive	30gr	100 %	0.3 gr	0,09 kal
Tomato Cherry	45 gr	100 %	2,00 gr	0,9 kal
Mesclun Lettuce	36 gr	100 %	1,2 gr	0,432 kal
Green Bean	36 gr	100 %	2,4 gr	0,864 kal
Egg	100 gr	86%	12,4 gr	14,41 kal
Onion	70 gr	96%	1,4 gr	1,02 kal
Garlic	45 gr	96%	4,5 gr	2,10 kal
Mushroom Champignon	120 gr	100 %	3,09 gr	3,70 kal
Cooking cream	30 ml	100 %	-	-
Celery	10 gr	100 %	1,00 gr	0,1 kal
Carrot	55 gr	96 %	1,00 gr	0,57 kal
Beef Tenderloin	60 gr	100 %	17,5 gr	10,5 kal
Flour	90 gr	100 gr	9,0 gr	8,1 kal
Butter	80 gr	100 gr	0,5 gr	0,4 kal
Baguette	30 gr	100 gr	5,63 gr	1,689 kal
Chicken Breast Fillet	150 gr	100 gr	18,2 gr	27,3 kal
Bread Crumb	40gr	100 gr	-	-
Oil	50ml	100 gr	0,00 gr	0,00 kal
Mozarella	5gr	100 gr	22,8 gr	1,14 kal
Pasta	20gr	100 gr	8,06 gr	1,612 kal
Cauliflower	2gr	100 gr	2,4 gr	0,048 kal
Brocolly	2gr	100 gr	2,82 gr	0,056 kal
Parsley	15 gr	100 gr	3,7 gr	0,555 kal
Tomato	50 gr	100 gr	1,3 gr	0,65 kal
Tomato Paste	60 gr	100 gr	0,69 gr	0,414 kal
Basil	6 gr	100 gr	3,15 gr	0,819 kal
Salt	50 gr	100 gr	0,00 gr	0,00 kal
Pepper	50 gr	100 gr	11,5 gr	5,75 kal
Margarine	90 gr	100 gr	0,6 gr	0,54 kal
Dark Chocolate	130 gr	100 gr	9,00 gr	11,7 kal
Sugar Custard	80 gr	100 gr	0,00 gr	0,00 kal
Cocoa Powder	5 gr	100 gr	8,00 gr	0,4 kal
Sugar	30 gr	100 gr	0,00 gr	0,00 kal
Strawberry	40 gr	100 gr	1,00 gr	0,4 kal

 

 

 

 

TERTIB KERJA

No.	UrutanKerja	Waktu	Keterangan
1.	Mise en place	10mnt
2.	Merebus air	5 mnt
3.	Marinated tuna, daging, danayam	4 mnt
4.	Merebus baby potato, dan egg	7 mnt
5.	Membuat Dressing	10mnt
6.	Merebus Tomato	8mnt
7.	Potongsayuranuntuk salad	4  mnt
8.	Potongdagingbentuk dice	2 mnt
9.	Membuat roux	2 mnt
10.	Membuat tomato purre	5 mnt
11.	Membuat sauce napolitan	14 mnt
12.	Pan siereddaging	9 mnt
13.	Bread crumb ayam	3 mnt
14.	Menggorengayam	12 mnt
15.	Fire gun ayam	5 mnt
16.	Membuat soup	20 mnt
17.	Rebus pasta	8 mnt
18.	Pan siered Tuna	3 mnt
19.	Membuat butter vegetable	10 mnt
20.	Membuat pasta napolitan	8 mnt
21.	Membuatchoco lava	25 mnt
22.	Membuat deep choco strawberry	8 mnt
23.	Membuat caramel	8 mnt
24.	Platting	10 mnt
25.	Bersih- bersih	10 mnt
	TOTAL	210 mnt

PENILAIAN

 

NO.	NAMA HIDANGAN	TEKSTUR	RASA	WARNA	BENTUK SAJI
1.	Tuna Nicoise Salad
2.	Beef Creamy Mushroom Soup
3.	Chicken Parmigiana with Spaghetti Napolitan and Butter Vegetable
4.	Choco Lava Cake with Strawberry Deep Chocolate

 

 

                                                              

Guru Praktek                                                             Siswa

 

 

 

 

 

 

 

 

…..…………………………………                                                         ………………………………………

           

 

 

HARGA JUAL

1.     APPETIZER

Food cost                            : Rp. 47.291

Laba yang diinginkan       : 40 % x Rp. 47.291           = Rp. 18.916

HargaJual                            :

                                     :

Pembulatan                        : Rp. 22.000

2.     SOUP

Food cost                            : Rp. 27.350

Laba yang diinginkan       : 40 % x Rp. 27.350           = Rp. 10.940

HargaJual                            :

                                     :

Pembulatan                        : Rp. 13.000

3.     MAIN COURSE

Food cost                            : Rp. 78.252

Laba yang diinginkan       : 40 % x Rp. 78.252           = Rp. 31.300

HargaJual                            :

                                     :

Pembulatan                        : Rp. 36.500

4.     DESSERT

Food cost                            : Rp. 27.920

Laba yang diinginkan       : 40 % x Rp. 27.920           = Rp. 11.168

HargaJual                            :

                                     :

Pembulatan                        : Rp. 13.000

 

Hargasatu set menu dari appetizer sampai dessert Rp. 84.500

 

PENUTUP

Demikian makalah yang saya buat, semoga bermanfaat dan menambah pengetahuan para pembaca. saya mohon maaf apabila ada kesalahan ejaan dalam penulisan kata dan kalimat yang kurang jelas, dimengerti, dan lugas. Karena saya hanyalah manusia biasa yang tak luput dari kesalahan. Dan saya juga sangat mengharapkan saran dan kritik dari para pembaca demi kesempurnaan makalah ini. Sekian penutup dari saya semoga dapat diterima di hati dan saya ucapkan terima kasih yang sebesar-besarnya.