main course. materi perkuliahan untuk mahsiswa

Main course atau hidangan utama adalah sajian inti dalam sebuah menu makanan yang biasanya terdiri dari sumber protein, karbohidrat, dan sayuran. Dalam tradisi makanan kontinental, main course sering kali menjadi fokus utama dalam suatu hidangan, dengan porsi lebih besar dibandingkan hidangan pembuka (appetizer) atau hidangan penutup (dessert). Hidangan ini umumnya disajikan setelah sup atau salad dan sebelum pencuci mulut.

Karakteristik Main Course dalam Makanan Kontinental

Beragam Jenis Protein: Main course dalam makanan kontinental umumnya berbasis protein hewani, seperti daging sapi, ayam, domba, ikan, dan seafood. Namun, ada juga pilihan vegetarian dengan bahan seperti jamur, tahu, atau protein nabati lainnya.

Metode Pengolahan yang Beragam: Teknik memasak seperti grilling, roasting, baking, braising, dan sautéing sering digunakan untuk menghasilkan cita rasa yang khas.

Pendamping yang Seimbang: Main course biasanya disajikan dengan komponen tambahan seperti kentang, nasi, pasta, atau roti, serta sayuran sebagai pelengkap.

Saus yang Memperkaya Rasa: Berbagai jenis saus klasik digunakan untuk meningkatkan cita rasa hidangan, seperti demi-glace, béarnaise, hollandaise, dan white sauce.

Penyajian yang Elegan: Presentasi main course sangat diperhatikan, dengan tatanan makanan yang rapi dan estetika yang menarik sesuai standar kuliner kontinental.

Klasifikasi Main Course dalam Makanan Kontinental

Berbasis Daging Merah

Beef Steak: Daging sapi panggang dengan berbagai tingkat kematangan, biasanya disajikan dengan saus dan kentang.

Lamb Chop: Daging domba panggang atau goreng dengan bumbu aromatik.

Beef Wellington: Daging sapi yang dibungkus puff pastry dan dipanggang hingga matang.

Berbasis Unggas

Chicken Cordon Bleu: Dada ayam yang diisi dengan ham dan keju, lalu digoreng dengan tepung roti.

Duck à l’Orange: Daging bebek panggang yang disajikan dengan saus jeruk khas Prancis.

Coq au Vin: Ayam yang dimasak dengan anggur merah dan bumbu rempah.

Berbasis Ikan dan Seafood

Grilled Salmon: Ikan salmon panggang dengan bumbu lemon dan rempah.

Lobster Thermidor: Daging lobster yang dimasak dengan saus keju dan disajikan dalam cangkangnya.

Fish Meunière: Ikan fillet yang digoreng dengan mentega dan saus lemon.

Berbasis Pasta dan Nasi

Spaghetti Carbonara: Pasta yang dimasak dengan saus krim, telur, dan bacon.

Risotto alla Milanese: Nasi yang dimasak perlahan dengan kaldu dan saffron hingga teksturnya creamy.

Lasagna: Lembaran pasta berlapis dengan daging, saus tomat, dan keju panggang.

Teknik Memasak Main Course

Grilling: Memasak makanan di atas api terbuka atau grill untuk menciptakan tekstur renyah di luar dan juicy di dalam.

Roasting: Memasak di dalam oven dengan suhu tinggi agar daging matang merata dan tetap juicy.

Sautéing: Menggoreng cepat dengan sedikit minyak atau mentega untuk mempertahankan kelembapan bahan makanan.

Braising: Memasak daging dalam cairan beraroma rendah hingga sedang untuk menghasilkan tekstur yang lembu

1. MAIN COURSE

3. Main Course adalahhidanganpokokyang terdiriatas
laukpaukhewani, disertaikarbohidratberupakentang
dansayurandarisuatususunanmenu lengkapyang
dihidangkanpadawaktulunch (makansiang) maupun
padasaatdinner (makanmalam).
Komposisi
1. Hewani : unggas, meat &
fish -shellfish
2. Olahankentang : baked potatoes,
williampotatoes dll
3. sayuran : blancing, sautedll

4. Komposisimain course sekitar350-375 gram
denganlaukpauk175-225 gram, sayuran75 gram
dankarbohidrat75 gram
Hidanganlebihbervariasidenganberbagaibentuk
danwarna
Padasatuhidangantidakdiperbolehkan
menggunakanbahanyang samadanwarnayang
sama

5. Chicken / ayam
1.Spring chicken
2.Cockerel
3.Small roasting chicken
4.Young fat chicken
5.Medium roasting chicken
6.Large roasting chicken
7.Capon
8.Boiling pelw

6. Duck / bebek
1.Duckling
2.Duck
Goose / angsa
1.Gosling
2.Goose
Turkey / kalkun
1.Young turkey
2.Large turkey

7. Kualitasyang baik….???
Penyimpanan….???

9. Veal
Beef

10. “ OX“ …??
Bagianhewanselaindaging
Contoh:oxliver,oxtail,oxheartdll

11. Lamb / Mutton

12. Pork / babi

13. Kualitasdan
penyimpananyang
baik…???

14. Sosis
Bacon
Ham
Abon
Dendeng

15. FISH
Berdasarkan
“Habitat”
Air Tawar Air Laut

16. Berdasarkan
“BentukTubuh”
IkanPipih
( Flat Fish)
IkanBulat
(Round Fish)

17. IkanPipih(flat fish)
IkanBulat(Round fish)

18. Tingkat kesegaran(freshness)
Tingkat kedewasaan( maturity)

19. SHELLFISH
A. Kepiting& Udang( crustacea)

20. B. BinatangRemis(coqullage)
C. BinatangBertubuhLunak(Mollusca)

21. CONDIMENT
•OlahanSayuran

24. OLAHAN KENTANG
•OlahanKentangdenganCara Digoreng
French Fries Potatoes Croquettes

25. Potato Chips Williams Potatoes
OLAHAN KENTANG

26. Potatoes Berny
OLAHAN KENTANG

27. •OlahanKentangdenganCara DikukusatauDirebus
Mashed potatoes
Boiled potatoes
OLAHAN KENTANG

28. •OlahanKentangdenganCara Dipanggang
BOULANGERE POTATOES
BAKED POTATOES
OLAHAN KENTANG

29. CASSEROLE POTATOES
OLAHAN KENTANG

30. S A U C E

31. Sauce / saos
Adalahbahan–bahancair/cairanyang
dikentalkanhinggasemiliquidyang
ditambahkanpadamakanan.
Fungsi:
1.Memberirasa
2.Menambahkelembaban
3.Menambahnilaigizi
4.Meningkatkanpenampilan

32. Bahanpengentalsauce :
•Roux
•Tepungterigu
•Tepungroti/ bread crumb
•Egg yolk & cream
Penggolongansauce :
1. Warna : white & brown sauce
2. Temperatur: hot & cold sauce
3. Bahandasar: meat based sauce & oil or butter
based sauce

33. Sauce
Dasar
Nama
Sauce
Bahan
Cair
Bahan
Pengental
Turunan
White sauceBechamel Susu White roux
Aurora : bechamel+ crushed
tomato
Mornay: becmel+ kejuparut
Nantua: bechamel+ mentega
udang+ krimkental
Chantily: bechamel+ krimkocok
Soubise :bechamel+ bwbombay
Mustard : bechamel+ mustard

34. Sauce
Dasar
Nama
SauceBahan Cair
Bahan
Pengental
Turunan
Brown
sauce
atau
espagno
le
Demi
glace
Brown
stock/
Estoufa
de
Brown roux
Bordelaise : + anggurmerahbordeaux+ bw
merah, lada+thyme
Bigarade: +anggurmerah+jusjeruk
Charcutiere: + cuka+ anggurputih+
mustard + kecapinggris+ bwmerah
Deviled : + anggurputih+ crushedtomato +
bwmerah+ bijilada
Diane : + bijilada+ putihtelurrebus + truffl
Maidere: + anggurmaidere+ bwmerah
Port wune: + anggurport wine
Poivrade: + bijilada

35. Sauce
Dasar
Nama
Sauce
Bahan
Cair
Bahan
Pengental
Turunan
White
sauce
Veloute
White
stock
White roux
Supreme : velouteayam+ krim
Allemande : veloutesapi+ krim
Anggurputih: velouteikan+ anggurputih

36. Sauce
Dasar
Nama
Sauce
Bahan
Cair
Bahan
Pengental
Turunan
Sauce
dasar
Butter
Hollain
des
butter Egg yolk
Mousseline:

37. Sauce Dasar Nama Sauce Bahan Cair
Bahan
Pengental
White sauce Bechamel Susu White roux
- Veloute White stockWhite roux
Brown sauce atau
espagnole
Demiglace
Brown stock/
Estoufade
Brown roux
Sauce dasar tomattomato sauce White stock
White or
blond roux
Sauce dasar ButterHolandaise Butter
Yolk / kuning
telur
Sauce dasar
minyak selada
Mayonaise Minyak selada
Yolk / kuning
telur
-
Vinaigrette / French
Dressing
Minyak selada -

39. Food
Presentation
FoodPlating

40. Objectives
▪The purpose of foodpresentation
▪5 basic concepts foodplating
▪The basic ingredients of foodplating
▪List of utensils and how to usethem

41. Food presentation is the art of
modifying, processing, arranging, or
decorating food to enhance its
aestheticappeal.
FoodPresentation

42. FoodPresentation
▪First impressions set ourexpectations.
▪Good ones stimulates our appetites anddigestive
juices.
▪Carelessly presented = carelesslycooked.
▪You’re excited before the firsttaste!
▪Attractive food is an aspect ofprofessionalism.

43. 1.Framework
2.Keep ItSimple
3.Balance theDish
4.The Right PortionSize
5.Highlight KeyIngredient
5 Basic Concepts Food
Plating

44. 1.Framework
▪Start with pictures and sketches to
visualize thedish.
▪Look for pictures of inspiration from
food ingredients and shape of Plates
or dishes.
▪Practice on a plate, which is thebest
▪Specify the platingstyle

45. 2. Keep It Simple
▪Select one ingredient asfocus.
▪Use good enough space to simplify the
presentation.
▪Don't use too muchfood
▪Choose the flavor of food as the mainflavor
▪Make sure the cooking technique isright

46. 3. Balance theDish
▪Create or play with color, shape and
flavor.
▪Use oddnumbers.
▪Try to shape ithigh.
▪Stay ahead of the taste quality offood.

47. 4. The Right PortionSize
▪Make sure the amount of food isgood.
▪Make sure the shape and size of the plate matches
the food portion.
▪The amount of protein, carbohydrate and
vegetables must be appropriate and balanced
▪Nutritional content must be good and asneeded

48. 5. Highlight KeyIngredient
▪Make sure the main ingredientaremore
prominentand impression
▪Supporting ingredients s such as garnish,
ornaments, sauces and dishes must havespecial

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50. PlatingTechniques
▪Classic (ClockMethod)
▪Landscape
▪Free-form
▪OrganicMaterial
▪Non-traditional andalternative
receptacles

51. Classic (ClockMethod)
Classic-clock technique-Main 3-9 (best at 6), starch 9-11,
veggies 11-3 (sauce placement typically on and near main
ingredient and a simple garnish) main ingredient facingdiner

52. Landscape
Taking inspiration from landscape gardens, this
lineararrangement
of food is usually kept low andlong.

53. FreeForm
Just like modern paintings, painting or placing food withabstract
style or natural on aplate.
Free-form-more fluid-natural-modernart

54. OrganicMaterial
Organic Material-using organic materials to plate food on for a
more
rusticfeel.
Organic materials such as wood, slate or stone can be used in
plating to lend a natural element to your dish. When plating
with organic materials, ensure the items are cleaned and
sanitized thoroughly beforeuse.

55. Non-Traditional/Futuristic

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Tools forplating

57. Tools forplating
▪Plate: square plate,
ovalplate, round
plate, oval plate,etc.
▪Spoon: tea spoon,
dinnerspoon,
decospoon
▪Squished bottle/
plasticbottle
▪Piping bag andnozzle
▪Smallpalette
▪Mold: square mold,
roundmold, oval
mold, pyramid mold,
heart mold,etc.
▪Baller/ Parisienne
cutter
▪Cookies
cutter/Fancycutter
▪Peeler
▪SmallStrainer
▪Juliennepeeler
▪Smallknife
▪Platingtong
▪Brush
▪Mercersilicone

58. ▪Shapes: square plate, oval plate, round plate,etc.
▪Color
▪Texture: wood, plastic, ceramic, glass,etc.
Plate

59. Spoon
▪tea spoon, dinner spoon, decospoon

60. Plasticbottle
Piping bag &nozzle
Smallpalette

61. Cookies cutter/fancy
cutter
Baller/ Parisienne
cutter

62. Mold
Round mold, oval mold, pyramid mold,etc.

63. Peeler SmallStrainerJuliennepeeler

65. Small knife and Food platingtongs

66. ▪Brush
▪KitchenTowel

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68. Part ofDishes
▪MainDishes
-Protein; meat, poultry, fish , shellfish, vegetable,etc.
▪Sidedishes
-Vegetables; broccoli, asparagus, eggplant, zucchini,etc.)
-Starch; potato, polenta, rice, pasta, noodle,etc.
▪Sauces
-Gravy, jus, coulis, puree, dip, reduction, dressing,etc.
▪Garnish
-Herbs, vegetable carving, edible flower, micro green. Food powder,
nut and bean, seed,etc.

69. How to create protein/main
dishes
▪Cutting
▪Molding
▪Shaped
▪Marking
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70. How to create side
dishes
▪Cutting
▪Molding
▪Shaped
▪Puree andmashed
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71. Kinds of Sauce for food
plating
▪Dressing
▪Coulis
▪Juices
▪ThickSauces
▪Jus
▪Broth
How to create
sauces
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72. ▪Lines
Parallel lines, or intersecting lines; intersecting lines draw the eyes to a
certain point on thedish
▪Droplets
Drops around the outside of the plated food can be interesting, either ina
pattern orrandomly;
▪Pools
Droplets within pools can be interesting (if there are two differentsauces)
▪Pulls
Pull with a spoon drawn through, kind of makes it look like a shootingstar
▪Brushes
Using a pastry brush, you “paint” the sauce on theplate
▪Foams
You can make foams with hand blenders (by frothing up theliquid)
How to put sauce onplate
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74. How to create
garnish
▪Herbs
▪Vegetablecarving
▪Edibleflower
▪Microgreen
▪Foodpowder
▪Seed, Nut andbean
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75. Garnish
Herbs Vegetablecarving Microgreen
FoodpowderNut andbeanEdibleflower
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77. 4 kinds of skeleton of food
plating
Lines, Arcs, Circles andTriangles
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81. Food platingTips
Elevation
Try to makehigh
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82. ContrastingColors
Use contrastingcolors.
Food will look more attractive if added with a little color contrastfrom
the dominantcolor
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83. SimilarColors
Combine similar color plus a little extra color so as not to be
boring
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84. PlateShape
Try with various forms of plates, using the round plate the results are
very good so we try on the Square plate the results might be more
perfect
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85. PlateSize
Consider 2 times which one is better forourfood,served with large or smallerplate
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86. PlateColor
In general, white plates are the best while black plates
with brightly colored foods lookawesome.
For patterned plates or many colors it is very difficult to make
food plating because the plate itself is a presentationtoo.
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87. Take aPhoto
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Take a picture to evaluate the results of our food plating so that in the
future it can beimproved
Such as the color, food height, shape, size and color of the dishes are not
good enough, maybe the food portions are not balanced,etc.

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