{"id":238,"date":"2021-08-30T02:32:08","date_gmt":"2021-08-30T02:32:08","guid":{"rendered":"https:\/\/ht.nscpolteksby.ac.id\/?p=238"},"modified":"2026-04-07T21:32:14","modified_gmt":"2026-04-07T21:32:14","slug":"terminologi-pastry","status":"publish","type":"post","link":"https:\/\/nscpolteksby.ac.id\/perhotelan\/terminologi-pastry\/","title":{"rendered":"Terminologi Pastry"},"content":{"rendered":"
\n
\"\"<\/figure>\n<\/div>\n\n\n

Pengertian Pastry & Bakery
<\/strong><\/h2>\n\n\n\n

Pastry <\/strong>adalah salah satu outlet dari kitchen utama yang khusus memproduksi cake, ice product, cake minuman dan buah-buahan.<\/p>\n\n\n\n

Bakery<\/strong> adalah produk lain yang diproduksi dari outlet pastry berupa roti yang pada umumnya disajikan setelah dibakar dari oven.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n


Fungsi dan Peranan Pastry & Bakery
<\/strong><\/h2>\n\n\n\n


<\/strong>1. Membuat poduk untuk breakfast
2. Membuat produk dessert untuk buffet dan ala carte
3. Membuat produk untuk dijual di cake shop \/ (take a way)
4. Membuat produk yang dipesan tamu
5. Membuat produk untuk keperluan pada acara khusus
6. Membuat produk untuk Afternoon Tea dan produk spesial untuk tamu VIP maupun tamu kenegaraan.
<\/p>\n\n\n\n

Job Description<\/em> dan Personal Qualification<\/em><\/strong><\/h2>\n\n\n\n

<\/p>\n\n\n\n

Executive Pastry Chef<\/strong><\/h3>\n\n\n\n

Executive Pastry Chef harus memiliki kemampuan  dan pengalaman yang luas dalam bidangnya dan memiliki rasa seni yang tinggi.<\/p>\n\n\n\n

Tanggung jawab utama Executive Pastry Chef : <\/p>\n\n\n\n

1.Merencanakan, mengatur dan mengawasi pekerjaan di dalam pastry <\/p>\n\n\n\n

2.Bertanggung jawab terhadap bahan makanan dan biaya bahan makanan <\/p>\n\n\n\n

3.Mengawasi staf pastry dalam bekerja dan dalam penggunaan mesin pastry <\/p>\n\n\n\n

4.Bertanggung jawab pada semua persiapan dan pembuatan produk pastry bakery <\/p>\n\n\n\n

Chef de <\/strong>Partie<\/strong><\/h3>\n\n\n\n

Bertanggung jawab dalam kegiatan pastry secara optimal : <\/p>\n\n\n\n

1.Mengatur pastry dan mendelegasi beberapa pekerjaan <\/p>\n\n\n\n

2.Bertanggung jawab kepada Pastry Chef<\/p>\n\n\n\n

Chef Baker<\/strong><\/h3>\n\n\n\n

Bertanggung jawab dalam bakery  : <\/p>\n\n\n\n

1.Membuat semua produk yang dibuat di bakery section, dan dibantu bebrapa baker <\/p>\n\n\n\n

2.Mengawasi pekerjaan Pastry Chef atau Chef de Partie. <\/p>\n\n\n\n

Pastry Cook \/ <\/strong>Commis<\/strong> de <\/strong>Pattisier<\/strong> \/ Cook<\/strong><\/h3>\n\n\n\n

Commis 1 minimum 5 tahun berpengalaman dala idangnya. Dan untuk commis 2 dan 3 pengalaman dibawah 5 tahun.<\/p>\n\n\n\n

Tugas Commmis : <\/p>\n\n\n\n

1.Menyiapkan dan memasak semua dessert<\/p>\n\n\n\n

2.Menyiapkan produk yang dipesan kitchen <\/p>\n\n\n\n

Apprentices<\/strong><\/h3>\n\n\n\n

Apprentice atau  trainee yang melakukan latihan dan membantu dalam pembuatan produk pastry dan bakery.<\/p>\n\n\n\n

<\/p>\n\n\n\n

PENGELOMPOKAN DAPUR PASTRY<\/strong><\/h2>\n\n\n\n

1. <\/strong>Dapur<\/strong> <\/strong>Kontinental<\/strong><\/p>\n\n\n\n

Dapur  ini mengolah jenis dessert dengan bahan baku seperti terigu, mentega, gla, telur, fresh milk, fresh cream dengan alat modern dan umumnya diolah dengan teknik baking<\/p>\n\n\n\n

2. <\/strong>Dapur<\/strong> Oriental<\/strong><\/p>\n\n\n\n

Peralatan yang digunakan sederhana dan umumnya menggunaan teknik rebus, kukus, goreng dan bakar.<\/p>\n\n\n\n

PENGERTIAN DESSERT<\/strong><\/h2>\n\n\n\n

Dessert berasal dari kata \u201cdesservir\u201d yang berarti untuk menghapus  yang sudah disajikan  atau dapat diartikan sajian yang dihidangkan akhir.<\/p>\n\n\n\n

Sajian dessert sering disebut \u201cThe Final Course\u201d atau \u201cThe Last Course\u201d , biasanya disajikan berasa manis disebut hidangan \u201cSweet\u201d<\/p>\n\n\n\n

Jenis hidangan dessert disajikan dalam suhu panas dingin bergantung pada : 1.Kandungan sajian utama 2.Kondisi cuaca<\/p>\n\n\n\n

SYARAT-SYARAT DESSERT<\/strong> <\/h2>\n\n\n\n

1.Berasa manis <\/p>\n\n\n\n

2.Porsi tidak terlalu memberatkan <\/p>\n\n\n\n

3.Terdapat hidangan penyerta dan garnish <\/p>\n\n\n\n

4.Penyajian menarik <\/p>\n\n\n\n

5.Padua rasa yang seimbang<\/p>\n\n\n\n

JENIS DESSERT<\/strong><\/h2>\n\n\n\n

A. Cake<\/strong> <\/p>\n\n\n\n

1.Sponge <\/p>\n\n\n\n

2.Sugar dough <\/p>\n\n\n\n

3.Choux paste <\/p>\n\n\n\n

4.Cream product<\/p>\n\n\n\n

B. PUDING<\/strong> <\/p>\n\n\n\n

1.Puding panas <\/p>\n\n\n\n

2.Puding dingin<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

C. Ice Product<\/strong> <\/p>\n\n\n\n

1.Ice cream <\/p>\n\n\n\n

2.Sorbet <\/p>\n\n\n\n

D. Fruits<\/strong><\/p>\n\n\n\n

Sajian dessert berupa buah segar baik buah tropic maupun non tropic.<\/p>\n\n\n\n

E. <\/strong>Minuman<\/strong><\/p>\n\n\n\n

Sajian dessert berupa cairan yang berisi.<\/p>\n\n\n\n

F. Yeast Good<\/strong><\/p>\n\n\n\n

Dessert dengan bahan dasar adonan roti.<\/p>\n\n\n\n


<\/p>\n\n\n\n

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Pengertian Pastry & Bakery Pastry adalah salah satu outlet dari kitchen utama yang khusus memproduksi […]<\/p>\n","protected":false},"author":1,"featured_media":242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,7,11,37,10,17,8],"tags":[28,33,13],"class_list":["post-238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel","category-berita","category-food-product","category-pariwisata","category-pastry","category-perhotelan","category-praktek","tag-cook","tag-perhotelan-2","tag-pastry"],"yoast_head":"\nTerminologi Pastry - Diploma 3 Perhotelan<\/title>\n<meta name=\"description\" content=\"Pastry adalah salah satu outlet dari kitchen utama yang khusus memproduksi cake, ice product, cake minuman dan buah-buahan.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nscpolteksby.ac.id\/perhotelan\/terminologi-pastry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Terminologi Pastry - 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