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HIDANGAN UTAMA ( MAIN COURSE )

HIDANGAN UTAMA ( MAIN COURSE ). KOKOM KOMARIAH Email: kokom@uny.ac.id.

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HIDANGAN UTAMA ( MAIN COURSE )

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  1. HIDANGAN UTAMA (MAIN COURSE) KOKOM KOMARIAH Email: kokom@uny.ac.id

  2. Maincoursemerupakan hidangan utama dari beberapa menu yang disajikan. (contoh full course dinner 10 -12 jenis hidangan). Di Amerika Utara dan Inggris maincourse disebut juga entrée. Kadang-kadang disebut juga hidangan daging.

  3. Sifatmain course Hidanganmain coursemempunyaisifat : • Mengenyangkan • Banyakkaloridanserat • Bervariasi

  4. Porsimain course Beef

  5. VEAL ( BONE OFF)

  6. Veal (Bone in)

  7. BerdasarkanAsalBahandanJenisHidangannya Banyak jenis hidangan dapat diadopsi menjadi hidangan utama: • Hidangan appetizer yang lengkap, • Hidangan sup yang lengkap • Hidanganpasta yang lengkap dengan porsi yang cukup mengenyangkan.

  8. JenisHidangan • Hidangan Sup. (Soup Dishes) • HidanganTelur ( Eggs Dishes) • HidanganKeju (Cheese Dishes) • HidanganPasta • Hidangan Ikan Berkulit Keras ( Shellfish Dishes). • HidanganIkan (Fish Dishes) • HidanganAyam( Chicken Dishes) • HidanganDagingSapi (Beef Dishes) • HidanganDagingKambing ( Lamb Dishes) • HidanganDagingSapiMuda ( Veal Dishes) • HidanganSalad (Salad Dishes)

  9. MetodePengolahan Main Course

  10. Penyajian Main Course • Ready plate denganmenggunakandinner plateyaitusudahdiporsidalampiringsecara individual. • Guiridon(Cart-service) dimanadagingdibawakedepantamukemudiandiiris (carving) disitusehinggadapatdilihatlangsungolehtamu. • Dimasakdidepantamutersebutdengancaraflambe, yaituteknikmengolahdenganmenuangkanwinediatashidangan.

  11. buffet dapatmempergunakanchaving dishatauplatters • Jikaperludisertaidengansausmakasausdapatlangsungdituangkandiatasnyaatausecaraterpisah (a-part) denganmenggunakangravy-boat/sauce-boat.

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