PROPOSAL FLAMBE CREATION PISANG RAI FLAMBE
KESEMEK FRUIT FLAMBE
Disusun Oleh:
Kelompok 1 DIII TAH C/4
1. Luh Tania Priyandani (21108061) 2. I Made Craki Widanta (21108080) 3. I Made Sujana (21108090)
KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF/
BADAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI
2023
A. MATERI FLAMBE CREATION 1. Kesemek Fruit Flambe
Yield : 1 portion Portion Size : 110 gram
Description : Hot sweet dessert made from kesemek fruit, served with pocky stick and vanilla ice cream
No Ingredient Unit Qyt Unit Price Total
1. Kesemek Fruit Halves 2 25.000/Kg Rp 2.500 2. Granulated Sugar Gram 15 15.000/Kg Rp 125 3. Butter Gram 15 45000/ 250 Gram Rp 2.700 4. Orange Fruit Pcs 1 4.000/ Pcs Rp 4.000 5. Lime Fruit Pcs 1 500/ Pcs Rp 500 6. Orang Juice Oz 2 35.000/ Liter Rp 300 7. Lychee Juice Oz 1 25.000/ 600 Ml Rp 625 8. Arak Infused Oz 0,25 30.000/ 600 Ml Rp 1.250 9. Arak Oz 0,5 130.000/680 Ml Rp 2.900
10. Strawberry Pcs 2
19.000/ 250
Gram Rp 1.000 11. Vanilla Ice Cream Scoop 1 5000/ Scoop Rp 5.000 12. Pocky Stick Pcs 2 1000/ Pcs Rp 2.000 Total 334.500 Rp 22.900 Food Cost : Rp 22.900
Food Sales Price : Rp 31.000 Food Cost Percentage : 35%
METHOD :
A. PRE-PREPARATION (Kitchen) 1. Kesemek fruit (persimmon) 2. Vanilla ice cream
3. Granulated sugar 4. Butter
5. Lime fruit 6. Orange fruit 7. Strawberry 8. Pocky stick
B. PRE-PREPARATION (Restaurant)
1. Gueridon/Trolly + Moelleton + Table Cloth 1 pcs
2. Stove + Gas/Rechaud 1 pcs
3. Flambee pan 1 pcs
4. Dessert plate 2 pcs
5. Compote bowl 3 pcs
6. B & B plate 3 pcs
7. Cordial glass 2 pcs
8. Highball glass / juice glass 2 pcs
9. Teaspoon 3 pcs
10. Dinner Spoon + Dinner fork 3 set
11. Paper napkin 7 pcs
12. Ceramic salad bowl ( M ) 1 pcs
13. Garnished plate 1 pcs
14. Ice Cream Scoop (M) 1 pcs
15. Cotton 16. Silver polish
C. PRE-PREPARATION (Bar) 1. Orange juice
2. Lychee juice 3. Arak infused 4. Arak
D. GUERIDON SET UP
Keterangan :
1. Gueridon + Muelleton + Gueridon cloth 2. Flambee stove + gas
3. Flambee pan
4. Dessert plate, dinner spoon + dinner fork 5. Paper napkin
6. B&B plate, paper napkin, compote bowl (s), teaspoon → granulated sugar 7. B&B plate, paper napkin, compote bowl (s), teaspoon → butter
8. B&B plate, paper napkin, compote bowl (s), teaspoon → strawberry, pocky, mint leaf
9. Dessert plate → lime fruit & orange fruit 10. Dessert plate, paper napkin, salad bowl → persimmon fruit
1
6 7 8 9 11 12
2
3
10 4
5
11. Highball glass / juice glass → orange juice 12. Highball glass / juice glass → lychee juice
13. Cordial glass → arak & arak infused
14. Garnished plate → guest
E. PROCEDURE
1. Check all ingredients and equipment.
2. Heat the pan (small burn).
3. Put inside the pan 15 gram of granulated sugar. Make caramel until it golden brown.
4. Add butter.
5. Squeeze 2 halves of fresh orange and 1 half of fresh lime . 6. Take out the fruit seed from by fork and spoon.
7. Pour lychee juice and infused arak 8. Stir the sauce by fork with half of lime 9. Reduce the sauce until it thick
10. Put inside the pan kesemek fruit by using fork and spoon.
11. Simmer until the kesemek fruit are well heated.
12. Flame with arak.
13. Turn off the stove.
14. Put the cookies on the soup plate for first layer, then add chocolate ice cream for second layer, and put kesemek fruit above and cover with sauce.
F. PRESENTATION
Logo
Kesemek fruit Caramel sauce
Vanilla ice cream
G. PERENCANAAN PERALATAN
No Nama Peralatan Gambar Restaura nt
PUA Total
A. Linen
1. Table Cloth Gueridon
1 Pcs - 1 Pcs
2. Gueridon Muelleton 1 Pcs - 1 Pcs
B. Cutleries
1. Dinner Spoon 3 Pcs - 3 Pcs
2. Dinner Fork 3 Pcs - 3 Pcs
3. Tea Spoon 3 Pcs - 3 Pcs
C. Chinaware
1. Dessert Plate 2 Pcs - 2 Pcs
2. B&B Plate 3 Pcs - 3 Pcs
3. Compote Bowl 3 Pcs - 3 Pcs
4. Soup Plate 1 Pcs - 1 Pcs
D. Holloware
1. Flambee Pan 1 Pcs - 1 Pcs
2. Plate Cover 1 Pcs - 1 Pcs
E. Glassware
1. Cordial Glass 1 Pcs - 1 Pcs
2. Highball Glass 2 Pcs - 2 Pcs
F. Others equipment
1. Gueridon 1 Pcs - 1 Pcs
2. Stove - 1 pcs 1 Pcs
3. Gas - 1 pcs 1 Pcs
4. Jigger 1 Pcs - 1 Pcs
5. Bar knife - 1
Pcs
1 Pcs
6. Cutting board - 1
Pcs
1 Pcs
7. Rubbish bag 2 Pcs 1
Pcs
3 Pcs
8. Paper napkin 7 Pcs - 7 Pcs
9. Cotton 1 Pack - 1 Pack
10. Silver polish 1 Bottle - 1 Botlle
H. PERENCANAAN BAHAN
No Nama Bahan Gambar Unit Quantity
1. Kesemek Fruit (persimmon)
halves 1
2. Granulated Sugar Gram 15
3. Butter Gram 15
4. Orange Fruit Pcs 1
5. Lime Fruit Pcs 1
6. Orange Juice Oz 3
7. Lychee juice Oz 1
8. Arak infused Oz 0,25
8. Arak Oz 0,5
9. Vanilla Ice Cream Scoop 1
10. Strawberry Pcs 2
11. Pocky stick pcs 2
12. Mint leaf pinch 1
1. Pisang Rai Flambe
Yield : 1 portion Portion Size : 110 gram
Description : Sweet dessert made from banana rice cake, cover with brown sauce serve with shredded coconut
No Ingredient Unit Qyt Unit Price Total
1. Pisang Rai Pcs 5 1.000/Pcs Rp 5.000 2. Granulated Sugar Gram 15 15.000/Kg Rp 125 3. Butter Gram 15 45.000/250 Gram Rp 2.700 4. Orange Fruit Pcs 1 4.000/Pcs Rp 4.000 5. Lime Fruit Pcs 1 500/Pcs Rp 500 6. Orange Juice Oz 3 35.000/Liter Rp 105 7.
Brown Sugar
Sauce Oz 1 8.000/100 Ml Rp 2.400
8. Arak Infused Oz 0,25 30.000/600 Ml Rp 1.250 9. Arak Oz 0,5 130.000/680 Ml Rp 2.900 10. Shredded Coconut Gram 15 5.000/100 Gram Rp 750 11. Strawberry Pcs 1 19.000/250 Gram Rp 500 Total 292.500 Rp 20.230
Food Cost : Rp 22.230
Food Sales Price : Rp 27.000 Food Cost Percentage : 35%
I.
METHOD :
PRE-PREPARATION (Kitchen) 1. Pisang Rai
2. Brown sugar sauce 3. Strawberry
4. Shredded coconut
J.
1.
PRE-PREPARATION (Restaurant)
Gueridon/Trolly + Moelleton + Table Cloth 1 pcs
2. Stove + Gas/Rechaud 1 pcs
3. Flambee pan 1 pcs
4. Platter + Cover (small) 1 pcs
5. Dessert plate 2 pcs
6. Compote bowl 3 pcs
7. B & B plate 3 pcs
8. Cordial glass 2 pcs
9. Highball glass / juice glass 1 pcs
10. Teaspoon 3 pcs
11. Dinner Spoon + Dinner fork 3 set
12. Paper napkin 7 pcs
13. Garnished plate 1 pcs
14. Cotton 15. Silver polish
K. PRE-PREPARATION (Bar) 1. Orange juice
2. Arak infused 3. Arak
L. GUERIDON SET UP
Keterangan :
1. Gueridon + Muelleton + Gueridon cloth 2. Flambee stove + gas
3. Flambee pan
4. Dessert plate, dinner spoon + dinner fork 5. Paper napkin
6. B&B plate, paper napkin, compote bowl (s), teaspoon → butter
7. B&B plate, paper napkin, compote bowl (s), teaspoon → granulated sugar 8. B&B plate, paper napkin, compote bowl (s), teaspoon → shredded coconut
1
6 7
8 10 11
2
3
4 9
5
9. Platter + cover (s) → pisang rai 10. Highball glass / juice glass → water
11. Cordial glass → arak
12. Garnished plate → guest
13. Dessert plate → orange and lime fruit
M. PROCEDURE
1. Check all ingredients and equipment.
2. Heat the pan (small burn).
3. Put inside the pan 15 gram of granulated sugar. Make caramel until it golden brown.
4. Add butter.
5. Squeeze 2 halves of orange fruit and 1 half of lime fruit. Add orange juice if nessacary.
6. Take out the fruit seed from the pan by fork and spoon.
7. Pour arak infused.
8. Stir the sauce by fork and spoon 9. Reduce the sauce until it thick.
10. Arrange pisang rai in to the pan one by one by fork and spoon.
11. Simmer a while.
12. Flame with arak.
13. Turn off the stove.
14. Arrange the pisang rai on the dessert plate, cover with shredded coconut, and top with brown sugar sauce and strawberry.
N. PRESENTATION
Pisang rai
Shredded coconut
Brown sugar
O. PERENCANAAN PERALATAN
No Nama Peralatan Gambar Restaurant PUA Total
A. Linen
1. Table Cloth Gueridon
1 Pcs - 1 Pcs
2. Gueridon Muelleton 1 Pcs - 1 Pcs
B. Cutleries
1. Dinner Spoon 3 Pcs - 3 Pcs
2. Dinner Fork 3 Pcs - 3 Pcs
3. Tea Spoon 3 Pcs - 3 Pcs
C. Chinaware
1. Dessert Plate 2 Pcs - 2 Pcs
2. B&B Plate 3 Pcs - 3 Pcs
3. Compote Bowl 3 Pcs - 3 Pcs
D. Silverware
1. Flambee Pan 1 Pcs - 1 Pcs
2. Platter + Cover 1 Pcs - 1 Pcs
E. Glassware
1. Cordial Glass 2 Pcs - 2 Pcs
2. Highball Glass 1 Pcs - 1 Pcs
F. Others equipment
1. Gueridon 1 Pcs - 1 Pcs
2. Stove - 1 pcs 1 Pcs
3. Gas - 1 pcs 1 Pcs
4. Jigger 1 Pcs - 1 Pcs
5. Bar knife - 1 Pcs 1 Pcs
6. Cutting board - 1 Pcs 1 Pcs
7. Rubbish bag 2 Pcs 1 Pcs 3 Pcs
8. Paper napkin 8 Pcs - 8 Pcs
9. Cotton 1 Pack - 1 Pack
10. Silver polish 1 Bottle - 1 Botlle
P. PERENCANAAN BAHAN
No Nama Bahan Gambar Unit Quantity
1. Pisang rai Pcs 5
2. Granulated sugar Gram 15
3. Butter Oz 15
4. Lime fruit Pcs 1
5. Orange fruit Pcs 1
6. Arak Oz 0,5
7. Arak Infused Oz 0,25
8. Sherdded coconut Gram 15
9. Orange juice Oz 3
10. Strawberry pcs 1
