Nama : I Kade Dwiki Yudiantara

NIM : 22109044
Kelas/Semester : SKU B/5
Mata Kuliah : Perencanan dan Desain Menu (PDM)

UTS PDM

1. Menu Tema “MODERN INDONESIA”

8 STEP’S INDONESIA JOURNEY

WEST SUMATRA
CHEVICE MARINATED MUD CRAB/POMELO SORBET/PADANG SAUCE
KEPITING BAKAU MARINASI CHEVICE/SORBET JERUK BALI/SAUS PADANG
BALI
BAMBOO LOBSTER CARPACCIO/YOUNG MANGO’S/CHOO CHEE RED
CURRY
CARPASIO LOBSTER BAMBU/MANGGA MUDA/CHOO CHEE KARI MERAH
BREBES
SOUS-VIDE ORGANIC DUCK EGG/COCONUT ESPUMA/CRYSTAL MAISON
KAVIARI
TELUR BEBEK ORGANIK SOUS-VIDE/KELAPAESPUMA/KRISTAL MAISON
KAVIARI
WEST SUMATRA
BALADO CONSSOME/PURPLE EGGPLANT/TORTELLINI PASTA
CONSSOME BALADO/TERONG UNGU/PASTA TORTELINI
LOMBOK
SOUS-VIDE SEA BREAM/PUMPKIN TEXTURE/WOKU SPICES
IKAN LAUT SOUS-VIDE/LABU TEKSTUR/BUMBU WOKU
NORTH SUMATRA
PORK TERRINE/CHILI TOMATO JAM/PICKLE CHAYOTE/GULAI SAUCE
TERRINE BABI/SELAI TOMAT CABAI/ACAR LABU SIAM/SAUS GULAI
BEDUGUL
RICOTTA CHESSE/SEASONAL BERRIES/ROSELLA/KECOMBRANG
KEJU RIKOTA/SENSASI BUAH BERI/ROSELLA/KECOMBRANG
JAVA
PINEAPLESS/CLOVE HONEY/SABLEE
NANAS/MADU CENGKEH/SABLEE

2. NORTH SUMATRA
PORK/CHAYOTE/GULAI SAUCE
BABI/LABU SIAM/SAUS GULAI
Selling Price:
 KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION : 1 Portion CHEF

PORTION SIZE : 190gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH PORK/CHAYOTE/GULAI SAUCE Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 80 gr Pork Gulai Terine 18,348 gr 18,348
2 45 gr Chili Tomato Jam 3572.00 gr 3,572
3 10 gr Pickle Chayote 2,900 gr 2,900
4 10 gr Gulai Aioli 1,800 gr 1,800
5 8 gr Black Garlic Puree 2,000 gr 2,000
6 15 gr Chrispy Chicharon 10,000 gr 10,000
7 20 ml Gulai Sauce - - -
8 3 gr Nasturtium Leaf 95000 box 2,850 100gr/box
FOTO / DESCRIPTION : TOTAL FC 41,470
FC % 36
BASE PRICE 115,194
10 % Add. 115
TTL. SELLING PRICE 115,194
. SELG. PRC. PER PORT 115.1944444
 KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION : 30 Portion CHEF

PORTION SIZE : 80gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Pork Gulai Terrine Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 2500 gr Pork Belly 125,900 kg 314,750 1kg/1000gr
2 200 gr Shallot 2800.00 gr 5,600 /100gr
3 200 gr Garlic 2,900 gr 5,800 /100gr
4 150 gr Red Big Chilli 1,800 gr 2,700 /100gr
5 100 gr Lemongrass 2,000 gr 2,000 /100gr
6 10 gr Star Anise 10,000 gr 1,000 /100gr
7 2 gr Cardamom 65000 gr 1,300 /100gr
8 8 gr Cinnamon 16000 gr 1,280 /100gr
9 500 gr Bumbu Bali 40000 kg 200,000 1kg/1000gr
10 80 gr Gulai Bamboo 8000 pack 16,000 40gr/pack
11 4 ltr Water - - - -
FOTO / DESCRIPTION : TOTAL FC 550,430
Pork Terrine with Arom. FC. PRC. PER PORT 18,348

KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF

POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION 10 Portions CHEF

PORTION SIZE 45 gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Chilli Tomato Jam Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 1000 gr Tomato 1,500 kg 15,000 /100gr
2 1000 gr Red Big Chilli 1,800 gr 18,000 /100gr
3 50 gr Garlic 2,900 gr 1,450 /100gr
4 35 gr Ginger 1,900 gr 665 /100gr
5 20 gr Salt 3000 pack 600 250gr/pack
FOTO / DESCRIPTION : TOTAL FC 35,715
Slow Saute Chili Toma. FC. PRC. PER PORT 3,572
 KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION : 50 Portions CHEF

PORTION SIZE : 10 gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Pickle Chayote Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 20 gr Red Big Chili 1,800 gr 360 /100gr
2 5 gr Star Anise 10,000 gr 500 /100gr
3 150 ml Vinegar 16,000 ml 24,000 650/btl
4 100 gr Sugar 18,000 kg 18,000 1kg/1000gr
5 500 ml Water - - - -
6 600 gr Chayote 8,000 kg 48,000 1kg/1000gr
FOTO / DESCRIPTION : TOTAL FC 90,860
Chayote fermented with. FC. PRC. PER PORT 1,817.20

KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF

POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION 30 Portions CHEF

PORTION SIZE 10 gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Gulai Aioli Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 250 gr Kewpie Mayo 91,000 kg 22,750 1kg/1000gr
2 40 gr Gulai Bamboo 8000 pack 8,000 40gr/pack
FOTO / DESCRIPTION : TOTAL FC 30,750
Gulai Mayo . FC. PRC. PER PORT 1,025
 KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION 100 Portions CHEF

PORTION SIZE 8 gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Black Garlic Purre Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 1000 gr Garlic 2,900 gr 29,000 1kg/1000gr
2 30 ml Squid Ink 256,000 glass 42,667 180gr/glass
3 20 gr Salt 3000 pack 240 250gr/pack
FOTO / DESCRIPTION : TOTAL FC 71,907
Squid Ink Garlic Puree . FC. PRC. PER PORT 719.07

KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF

POLITEKNIK PARIWISATA BALI

RECIPE FORM

YIELD/NO.OF PORTION 30 Portions CHEF

PORTION SIZE 15 gr TESTER

DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Crispy Chicaron Rec.No:

NO QTY UNIT INGREDIENT PRICE UNIT TOTAL REMARK

COST
1 1000 gr Pork Skin 54,000 gr 54,000 1kg/1000gr
2 200 gr Bumbu Bali 40000 kg 8,000 1kg/1000gr
FOTO / DESCRIPTION : TOTAL FC 62,000
Crispy Fried Pork Skin Chips FC. PRC. PER PORT 2,066.67