Page 21 - MODUL PPM SMKN 6

d. Puree soup/potage

Prepare

Saute

Boil
Penambahan
Stock
Blend

Straining

Skim Simmering

Dipergunakan Disimpan

8. Resep dasar macam-macam soup
Tabel 3.2 Beef Broth

To make: 20 portion

1. Beef stock 4 Lt

2. Onion 500 Gr
3. Daging sapi 500 Gr

4. Celery 50 Gr
5. Carrot 150 Gr

6. Leek 50 Gr
7. Tomat cincang 1 Gr

8. Mentega 100 Gr
9. Bay leaf 3 Gr

10. Thyme 1 Gr
11. Pepper 4 Gr

PENGOLAHAN, PENYAJIAN MAKANAN INDONESIA DAN KONTINENTAL
72
KELAS XI JASABOGA