1. PREPARING SEASONINGS AND COOKING
Department : Restaurant
Skill Competence : Restaurant Service
Standard of Competence : Doing Cooking Preparation
Basic Competence : Doing Basic Cooking Preparation

2. A. Preparing and Making Seasoning
Definition
Seasoning is materials which can increase the food aroma, without changing its original taste.
2. Functions of seasoning and spices
Giving taste
Giving color
Giving appetite
Preserving food
Art & Tourism

3. A. Preparing and Making Seasoning
3. Classification of Seasoning:
Seasoning can be classified based on their origin:
a. Seasonings from animal: prawn and terasi
b. Seasonings from plants:
spices,
branch,
fruit,
Seed and leaves.
c. Artificial seasoning
Art & Tourism

4. B. Kinds of Seasoning 1. Seasoning from animals
Dried prawn
Terasi
2. Seasoning from plants
Fruit : 1. Chili
2. Tamarind
3. Orange
4. Star-fruit
5. Petai
6. Pepper
Art & Tourism

5. B. Kinds of Seasoning Chili Star-Fruit Petai Pepper Orange
Art & Tourism

6. B. Kinds of Seasoning b. Flower Flower which can be use as seasoning;
Kecombrang
Telang Flower
Cloves
Kecombrang Flower
Cloves
Art & Tourism

7. B. Kinds of Seasoning Branch & skin d. Leaves Cinnamons Kayu secang
Cocopandan
Cinanamons
Cocopandan leaves
Kayu Secang
Art & Tourism

8. B. Kinds of Seasoning Salam leaves Leek 4. Guava leaves
6. Jintan leaves
7. Kari leaves
Salam leaves
Leek
Jintan leaves
Art & Tourism

9. B. Kinds of Seasoning
8. Kemangi leaves 9. Coriander leave 10. Curcuma leaves 11. Bowl leaves 12. Mint leaves 13. Suji leaves
Kemangi leaves
Curcuma leaves
Coriander leaves
Bowl leaves
Art & Tourism

10. B. Kinds of Seasoning Kari Leaves Guava Leaves Suji Leaves Mint Leaves
Art & Tourism

11. B. Kinds of Seasoning
e. Spices 1) Onion 2) Ginger 3) Curcuma 4) Lengkuas 5) Betel Vine 6) Temu Kunci 7
Onion
Curcuma
Ginger
Art & Tourism

12. B. Kinds of Seasoning
Temu Kunci
Curcuma
Ginger
Art & Tourism

13. Seni Kerajinan dan Pariwisata
B. Kinds of Seasoning
f. Seeds
Jintan
2) Wijen
3) Kapulaga
4) Kemiri
5) Coriander
6) Nutmeg
Pala
Coriander
Nutmeg
Jintan
Seni Kerajinan dan Pariwisata

14. C. Seasonings from Their Freshness
Fresh coconut
a. Coconut
b. Keluak
c. Mango
2. Dried Seasoning
Adas
Angkak
Ngohiong seasoning
Spekuk seasoning
Kemukus
Klebet
Pekak
Coconut
Keluak
Art & Tourism

15. C. Seasoning from Their Freshness
Ngohiong Seasoning
Klabet Seasoning
Pekak Seasoning
Spekuk seasoning
Art & Tourism

16. 3. Additional Seasoning a. Sugar b. Salt Baking powder
Artificial aroma
Vinegar
Coloring material
Yeast
Sugar
Vinegar
Salt
Artificial Aroma
Art & Tourism

17. D. Choosing and Keeping Seasoning
If we buy fresh seasoning like ginger, curcuma, onion and so on, choose the fresh ones.
We seasonings can last for 1-2 months, wash it first, wrapped in the plastics and put into freezer
Dried seasonings will be broken if it is kept long
Art & Tourism

18. D. Choosing and Keeping Seasoning
4. If we buy dried seasoning, buy the smallest pack to avoid it is broken 5. Choose registered-instant seasoning under Dirjen POM and notice the expire date 6. Close the pack after using it.
Art & Tourism

19. E. Kinds of Basic Seasoning
Generally, seasoning can be divided into three basic seasonings.: red, white and yellow seasoning. From these three basic seasoning, we can add more seasonings: 1. Basic Red Seasoning Basic Red Seasoning has hot taste. It is used for sambal goreng, rendang, pepes, bajak sauce, gulai, rujak and balado. Here are the composition of basic red seasoning:
Art & Tourism

20. E. Kinds of Basic Seasoning
Onion 9 pieces
Garlic 5 pieces
Chili 10 piece
Salt 1 tsp
Additional Seasoning:
Nutmeg 5 piece
Pepper 1 stp
Coriander 1 stp
Terasi 1 stp
Sugar 1 stp
Cooking oil 4 stp
Step: All seasonings are mashed and fried until it smells good.
Art & Tourism

21. E. Kinds of Basic Seasoning
2. Basic White Seasoning
Basic white seasoning has salty and unclear white color. It is used ase lidah, gudeg, terik daging, sayur bobor, and opor ayam.
Composition:
Onion 11 piece
Garlic piece
Salt stp
Art & Tourism

22. E. Kinds of Basic Seasoning
Additional Seasoning:
Nutmeg 7 pieces
Pepper 1 stp
Coriander '/ stp
Terasi 1 stp
Sugar 1 stp
Cooking oil 3 dp
Steps: All seasonings are mashed and fried until it smells good
Art & Tourism

23. E. Kinds of Basic Seasoning
3. Basic Yellow Seasoning
Basic yellow seasoning has salty and bright color. This basic seasoning can be developed into curry seasoning, yellow acar, yellow rice, pesmol fish, fried chicken and so on.
Composition:
Onion 10 piece
Garlic 6 piece
Curcuma 2 cm
Salt 1 stp
Art & Tourism

24. E. Kinds of Basic Seasoning
Additional Seasoning:
Nutmeg 7 piece
Pepper 1 stp
Coriander '/ stp
Terasi 1 stp
Sugar 1 stp
Cooking Oil 3 dp
Steps: All seasonings are mashed and fried until it smells good
Art & Tourism

25. F. Variation of Basic Seasoning
Dishes
Seasoning
Ingredients
Liquid
Technique
Result 1.
Semur
Onion, garlic, pepper, nutmeg, salt, brown sugar, ketchup, tomato and tamarind
Chicken, fish, meat, tofu, tempe, potato, vegetablen
Water
Sliced & Mashed
Liquid & Brown 2.
Terik
Onion, garlic, coriander, salt, and nutmeg
Ayam, ikan,d a g i n g, t e l ur, tempe, tahu
Coconut milk
Sliced & Mashed
White, sweet and salty 3.
Besengek
Onion, garlic, coriander, nutmeg, terasi, salt, jinten and salam leaves
Ayam , i k a n , d a g i n g, t e l u r, t e m p e, tahu 4.
Opor
Onion, garlic, nutmeg, pepper, jinten, betelvine, and brown sugar
Ayam,daging, telur, tem- pe, tahu, k a c a n g merah
White, thick, sweet and salty
Art & Tourism

26. F. Variation of Basic Seasonings
Dishes
Seasoning
Ingredients
Liquid
Techniques
Result 1.
Kalio
Onion, garlic, chili, ginger, curcuma, ginger, salt and lime leaves
Meat, heart, bean, red bean and small potato
Thick coconut milk
Mashed
Yellow, salty and spicy 2.
Gulai
Onion, garlic, chili, jinten, curcuma, clove, pepper, brown sugar and so onBawang me- rah, bawang putih, cabai merah, kemi- ri, jinten, ke- tumbar, ku- nyit, asam, cengkih, jahe, garam, kapu- laga, kayu manis, gula merah, sa­lam, lengkuas
Chicken, meat, lamb, liver and so on
Art & Tourism