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 simpulan 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
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
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
- Plate
- Big Knif
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 pembinaan opens the students’ awareness about their future choices, whether they want to run their own business .
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