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    Tes Menu Koki

    Uploaded by

    Ardian Alifyanto
    The document provides a template for creating a 2-week menu for a ship crew consisting of British, Scottish, Polish, Philippine, and Indonesian staff. It includes sections for breakfast, lunch, and dinner each day. For lunch and dinner, there must be 3 main courses (1 European, 1 Asian, 1 seafood), 1 clear soup/Asian, 1 cream soup/European, vegetables, and potatoes. The main courses for lunch and dinner must be different each day and cannot repeat over the 2-week period. The menu provides examples for the first 3 days of Week 1 but leaves the remainder blank to be filled in.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tes Menu Koki

    Uploaded by

    Ardian Alifyanto
    84 views5 pages
    The document provides a template for creating a 2-week menu for a ship crew consisting of British, Scottish, Polish, Philippine, and Indonesian staff. It includes sections for breakfast, lunch, and dinner each day. For lunch and dinner, there must be 3 main courses (1 European, 1 Asian, 1 seafood), 1 clear soup/Asian, 1 cream soup/European, vegetables, and potatoes. The main courses for lunch and dinner must be different each day and cannot repeat over the 2-week period. The menu provides examples for the first 3 days of Week 1 but leaves the remainder blank to be filled in.

    Original Title

    TES MENU KOKI

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    The document provides a template for creating a 2-week menu for a ship crew consisting of British, Scottish, Polish, Philippine, and Indonesian staff. It includes sections for breakfast, lunch, and dinner each day. For lunch and dinner, there must be 3 main courses (1 European, 1 Asian, 1 seafood), 1 clear soup/Asian, 1 cream soup/European, vegetables, and potatoes. The main courses for lunch and dinner must be different each day and cannot repeat over the 2-week period. The menu provides examples for the first 3 days of Week 1 but leaves the remainder blank to be filled in.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    84 views5 pages

    Tes Menu Koki

    Uploaded by

    Ardian Alifyanto
    The document provides a template for creating a 2-week menu for a ship crew consisting of British, Scottish, Polish, Philippine, and Indonesian staff. It includes sections for breakfast, lunch, and dinner each day. For lunch and dinner, there must be 3 main courses (1 European, 1 Asian, 1 seafood), 1 clear soup/Asian, 1 cream soup/European, vegetables, and potatoes. The main courses for lunch and dinner must be different each day and cannot repeat over the 2-week period. The menu provides examples for the first 3 days of Week 1 but leaves the remainder blank to be filled in.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    ▪ BUATLAH MENU 2 MINGGU NAME : __________________________________

    ▪ URAIKAN / JABARKAN MENU PER HARI (2 MINGGU = 14 HARI)

    ▪ MENU TERDIRI DARI BREAKFAST, LUNCH, DINNER

    ▪ UNTUK LUNCH & DINNER MASING-MASING 3 MAIN COURSE (1 UNTUK EROPA, 1 UNTUK ASIA, DAN 1 MENU SEAFOOD), 1 CLEAR SOUP/ASIA, 1 CREAM SOUP/EROPA, VEGETABLE, KENTANG)

    ▪ MAIN COURSE UNTUK LUNCH & DINNER HARUS BERBEDA, DALAM 2 MINGGU MENU TIDAK BOLEH ADA YANG SAMA

    ▪ KRU DI KAPAL : BRITISH, SCOTHLAND, POLAND, PHILIPPINES, INDONESIA (MIXED CREWS: EROPA & ASIA)

    WEEK 1
    MONDAY TUESDAY WEDNESDAY
    BREAKFAST BREAKFAST BREAKFAST
    TOAST BREAD WITH ASSORTED JAM TOAST BREAD WITH ASSORTED JAM TOASTED BREAD WITH ASSORTED JAM
    ASSORTED COLD CUT SAUSAGES ASSORTED COLD CUT SAUSAGES ASSORTED COLD CUT SAUSAGES
    FRY CHICKEN SAUSAGE FRY CHICKEN SAUSAGE FRY CHICKEN SAUSAGES
    SCRAMBLE EGG FRIED NOODLE RICE
    FRIED RICE RICE SCRAMBLE EGG
    ASSORTED SLICED VEGETABLE FRIED ASSORTED SLICED VEGETABLE
    ASSORTED SLICED VEGETABLE

    LUNCH LUNCH LUNCH


    CREAMY MUSHROOM AND LEEKS SOUP CHICKEN CORN SOUP CREAM OF ASPARAGUS SOUP
    NOODLE SOUP WITH CHICKEN MEATBALL SOUP HONEY & LEMON GLAZED CHICKEN LEG
    PORK POTATO STEW MEATLOAF BEEF RENDANG (INDONESIAN BEEF STEW)
    CHICKEN SWEET AND SOUR CHICKEN CURRY SALT & PEPPER SQUIDS STEW
    HERB BAKED FISH SHRIMP TEMPURA SALAD NICOISE
    MIX VEGETABLE STIR FRY LETTUCE SALAD PARSLEY POTATO
    CHATEAU POTATO MASHED POTATO RICE
    RICE RICE

    DESERT ; DESERT ; DESSERT ;


    FRESH FRUIT FRESH FRUIT FRUIT COCTAIL
    ASSORTED YOGURT CREME BRULLE
    DINNER DINNER DINNER

    WIENER SCHNITZEL SPAGHETTI BOLOGNAISE BEEF CARROT & POTATO STEW

    THURSDAY FRIDAY SATURDAY SUNDAY


    BREAKFAST BREAKFAST BREAKFAST BREAKFAST

    LUNCH LUNCH LUNCH LUNCH


    DINNER DINNER DINNER DINNER

    WEEK 2
    MONDAY TUESDAY WEDNESDAY
    BREAKFAST BREAKFAST BREAKFAST

    LUNCH LUNCH LUNCH


    DINNER DINNER DINNER

    THURSDAY FRIDAY SATURDAY SUNDAY


    BREAKFAST BREAKFAST BREAKFAST BREAKFAST

    LUNCH LUNCH LUNCH LUNCH


    DINNER DINNER DINNER DINNER

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