HOW TO MAKE MIXED SALAD BY USWATUN KHASANAH

Nama : Uswatun Khasanah

Kelas : XII RPL 3/26

 

1.      TITLE

 

 

Report

 

HOW TO MAKE A MIXED SALAD

 

 

 

 

By :

Uswatun Khasanah

Rekayasa Perangkat Lunak 3

SMK N 4 KENDAL

2012/2013

 

i

 

2.      PREFACE

 

 

 

PREFACE

 

All of praises, honors and glory only belong to god. The all merciful, because only by his grace and mercy, I can finish this final task report .

By this report, I would like to thank to :

 

1.      Recipe book to guide me to make a report

2.      My Mother who has directed this recipe and my job

3.      Sultoni Comara S.pd as my English teacher

4.      My Friends who have helped in making this report

 

I believe that this report is still away from perfect, So I accept suggestion and constructive criticism from all readers . Finally, I hope that this report can be useful for all .

 

 

 

 

Kendal,  02 Oktober 2012

Writer

Uswatun Khasanah

XII RPL 3

 

 

 

 

ii

 

 

3.      TABLE OF CONTENT

 

 

 

TABLE OF CONTENT

 

 

Title Page  ……………………………………………………………………………………………….i

Ratification  …………………………………………………………………………………………….ii

Preface  …………………………………………………………………………………………………..iii

Table of Content  …………………………………………………………………………………….1

Chapter I Introduction ………………………………………………………….…………………2

Chapter II How to Make a Mixed Salad ………………………….………………………..3

Chapter III Closing …………………………………………………………………..………………4

 

 

 

 

 

 

iii

 

 

 

 

 

 

 

 

 

 

 

 

In the world of culinary arts good taste not only the main objective.

Other factors like beauty and harmony also play an important role in the member or the attractiveness charm of the dish.

 

Appetizer is an appetizer that was served at the first turn in continental dishes that serve as generating a sense of appetite, because it has attractive appearance, portion, and a balanced flavor.

 

The recipe is a basic recipe that has been standardized so that the processing is more convenient and practical.

This recipe is to add knowledge and insight in the processing of an appetizer.

 

 

 

 

 

 

 

 

 

 

 

1

 

 

 

 

 

 

Sauce Vinaigrete

Material :

100 ml Salad Oil

1 Sdm French Mustard

2 Sdt Vinegar

½ Sdt Slat

½ Sdt Pepper

 

Step :

1.      To stir all material the one until the flat

2.      Feeling examination, Stand by to importance

 

 

 

 

 

2

MIXED SALAD

 

      Material :

5 Sheet bokor salad, piece coarse

50 gr Cerry tomato, 2 piece

½  Japanese Cucumbar fruit, part 2, thin slice

50 gr water salad, to pick the part shoot

2 Radish fruit, 2 coarse, thin slice

100 ml Vinaigrette

 

      Equipment :

-          Plate

-          Big Knif

 

 

 

      Step :

 

 

1.      In a heap Bokor salad, Cerry tomato, Japanese Cucumbar, water salad , and Radish, to stir until the flat .

 

2.      In a heap pile salad in meal plate .

 

3.      The meal with cold to bathe Vinaigrette sauce .

 

Yield : 2 Portion

 

3

 

 

 

 

 

 

 

 

v  Conclusion .

 

 

In the world of culinary arts good taste not only the main objective.

Other factors like beauty and harmony also play an important role in the member or the attractiveness charm of the dish.

 

Appetizer is an appetizer that was served at the first turn in continental dishes that serve as generating a sense of appetite, because it has attractive appearance, portion, and a balanced flavor.

 

 

v  Suggestion .

 

-          More guidance to the students .

-          Make students aware of the report in the process of learning and the world of business .

-          The Job training opens the students’ awareness about their future choices, whether they want to run their own business .